Fleika Roumanian Garlic Steak Recipes

ROUMANIAN STEAK

Steps:

• For the marinade: Combine the orange juice, tamari, vegetable oil, parsley, wine, steak sauce, Worcestershire, garlic, lemon juice, onion, pepper and red pepper flakes in a bowl. Mix with a whisk.
• Place the steaks in a pan and pour over the marinade. Marinate in the refrigerator for 3 days.
• Preheat a grill to medium-high heat.
• Cook the steaks to the desired temperature on the grill, about 3 minutes per side for medium-rare.
• For the onion strings: Preheat the oil in a deep-fryer to 350 degrees F.
• Place the flour, paprika, seasoning salt, garlic and pepper in a bowl and mix well.
• Dredge the onions in the seasoned flour. Shake off excess flour.
• Place in hot oil and watch carefully, then pull out when not too brown. Serve with Roumanian Garlic Oil/Jewish Chimichurri.
• In a pan on medium-low heat put chicken schmaltz.
• Add garlic, parsley, pepper flakes and salt. Heat for about 1 minute. Serve on the side.

RED WINE-ROSEMARY GRILLED FLANK STEAK

Steps:

• To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.

ITALIAN FLANK STEAK

Steps:

• In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent. Remove and let cool.
• Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long. Lightly season with salt and freshly ground black pepper.
• Place carrots, red bell peppers, sun-dried tomato, and green onions in separate layers over the first 5 inches of the steak lengthwise. Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley.
• Roll flank steak, starting with end that has vegetables, firmly without pushing out vegetables. Secure rolled steak with skewers.
• To a rimmed plate stir the flour and Italian seasoning together and dredge the rolled flank steak, coating evenly.
• Preheat oven to 300 degrees F.
• In a medium saute pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown. Remove the flank steak from the pan and place on a baking sheet. Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer.
• Place the saute pan back on burner and deglaze with the white wine. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture continue to reduce for 2 more minutes. Remove the steak from the oven and let rest. Slice on the bias 1/2-inch, shingle out, and top with sauce.

ROMANIAN STEAK

Steps:

• Peel and crush the garlic. Add to the oils and slowly heat. Before it burns, turn off heat and let sit. When cool, marinate the steaks in the oil for 2 hours or overnight.
• Season the steaks and place on a hot grill. Grill until cooked through, turning once. Drop the mushrooms into the marinade. Grill the mushrooms, then slice.

CHEDDAR & GARLIC BISCUITS RECIPE

Steps:

• 1. Preheat oven to 425ºF. Coat 12-cup muffin tin with cooking spray. Mince garlic. In small saucepan over medium heat, melt butter. Add garlic and cook, stirring con¬stantly until soft, 5 minutes. Remove from heat and set aside. 2. In medium mixing bowl, stir together baking mix and milk to form soft dough. Lightly flour large cutting board; turn out dough onto surface. Gently pat dough into 7 x 12-inch rectangle. 3. Spread garlic and butter mixture evenly over top. Sprinkle with cheese and roll dough into 12-inch log. 4. With sharp knife, cut dough into 12 (1-inch thick) slices. Place l slice, cut side up, in each prepared muffin cup. 5. Bake until lightly browned, 8-9 minutes. Cool in pan 1 min; transfer to bowl or basket and serve.

GARLIC-STROGANOFF SHEPHERD'S PIE RECIPE

Steps:

• 1 Heat oven to 375°F. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; set aside. Discard drippings in skillet. 2 In same skillet, brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. 3 Stir in half of the bacon, the carrots, chili sauce and gravy. Reserve remaining bacon for topping. Reduce heat to medium-low; cook 5 minutes, stirring occasionally. Stir in peas and sour cream; cook 2 minutes. Spoon into ungreased 8-inch square (2-quart) glass baking dish. 4 Prepare mashed potatoes as directed on package using hot water, milk and butter. Spoon or pipe around edge of hot beef mixture. Sprinkle with reserved bacon. 5 Bake at 375°F. for 30 to 40 minutes or until carrots are tender. Sprinkle with chives. 6 (1'/3-cup) servings

ROMANIAN SKIRT STEAK WITH GOLDEN GARLIC AND FRIED PARSLEY

Steps:

• In a saute' pan, heat the olive oil over medium heat. When the oil is hot, saute' the garlic for about 6 minutes or until golden brown and softened.
• Season with salt and pepper and remove from heat until later.
• Remove the stems from the parsley, wash and thoroughly dry the leaves.
• Pour the canola oil into a heavy saucepan or high sided skillet to a depth of about 1 inch. (for a 10 in skillet you will need about 5 cups of oil.
• heat over medium high heat until shimmering hot.
• Using tongs, drop small batches of the parsley into the hot oil and fry for 15 to 20 seconds, or until shriveled and crispy. (any amount of water on the parsley will cause the oil to spatter, so BE CAREFUL!).
• Lift from the hot oil with tongs and drain on paper towles. Season very lightly with salt.
• Preheat the broiler (high setting) and position the rack about 4 inches from the heating element.
• Season the steaks on both sides with the seasoned salt.
• Broil for 3 minutes on each side for medium-rare. For medium, increase the time to 5 minutes per side.
• Allow the juices to re-distribute in the steak and (if desired) slice steaks thinly against the grain. Each steak will serve 2 people.
• Garnish each plate with 3 garlic cloves and fried parsley.

GARLIC MASHED POTATOES RECIPE

Steps:

• In a small saucepan, bring the garlic and oil to a boil, then tun the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil. Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil. Process the potatoes and garlic through a food mill fitted with the medium disc. Add the reserved olive oil, 2 teaspoons of sal the pepper, cream, and 3/4 cup of the cooking water to the pota toes and mix with a wooden spoon. Add more cooking water, necessary, until the potatoes are creamy but still firm. Season to taste and serve hot.

ROMANIAN GARLIC SKIRT STEAK RECIPE

Steps:

• Place skirt steak in shallow baking dish. Season generously on both sides with salt, pepper and paprika. Drizzle olive oil over skirt steak on both sides, patting it on with your fingers. Sprinkle with garlic and oregano and pat these in with your fingers. Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours. Heat grill to high. When you're ready to cook the steak, brush the grill grate with oil. Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.). Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn. Transfer to platter and let rest for 2 minutes before serving. Be sure to cut across the grain.

ROMANIAN GARLIC SKIRT STEAK

Steps:

• Place skirt steak in shallow baking dish.
• Season generously on both sides with salt, pepper and paprika.
• Drizzle olive oil over skirt steak on both sides, patting it on with your fingers.
• Sprinkle with garlic and oregano and pat these in with your fingers.
• Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours.
• Heat grill to high.
• When you're ready to cook the steak, brush the grill grate with oil.
• Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.).
• Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn.
• Transfer to platter and let rest for 2 minutes before serving.
• Be sure to cut across the grain.