Paul Bunyan Steak Recipes

STEAK BUNS WITH PEANUT SAUCE

Steps:

• For the meat and marinade: Combine the sambal, honey, curry powder, salt, black pepper, garlic and approximately two-thirds of the coconut milk (make sure you SHAKE WELL before opening the can) in a bowl and whisk together (reserve the remaining coconut milk for the peanut sauce). Submerge the flank steak in the marinade, cover and refrigerate for at least 2 hours and up to overnight.
• For the bun dough: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, cake flour, sugar, yeast and salt and whisk to combine. Add the water and shortening and mix for 10 minutes. Transfer to an oiled bowl and let sit until doubled in size, 1 to 2 hours.
• Cut eight 3-inch squares of parchment paper. Divide the dough into 8 pieces. Roll each piece into a flat oval, about 6 inches by 3 inches. Brush with sesame oil, fold in half and place on a parchment square. Set the buns in a bamboo steamer 1 inch apart, cover and allow the buns to proof in the steamer in a warm place (or just on the countertop), until doubled in size, 30 to 40 minutes.
• For the peanut sauce: Meanwhile, combine the reserved coconut milk, peanut butter, sambal, jalapeno and soy sauce and whisk until smooth. If the sauce is too thick, add a splash of water. Reserve at room temperature until serving. (If you make it ahead of time, refrigerate the sauce but take out in time for it to come to room temperature before serving, or it will be very thick.)
• Heat a grill or grill pan to medium-high heat.
• Remove the meat from the marinade and brush off any excess. When the grill is very hot, grill the meat to desired doneness, 4 to 8 minutes on each side is good for medium rare, depending on thickness. Let rest for at least 10 minutes so the juices can settle.
• Bring a large pot of water to a boil. Steam the buns over the boiling water until puffy and cooked through, 10 to 12 minutes.
• Slice the meat thinly against the grain. Serve the buns right out of the steamer with the sliced meat, peanut sauce, pickles, extra sambal, cilantro and salt to taste.

PAUL BUNYAN BURGERS

Steps:

• In a skillet, cook bacon until crisp.
• Remove with slotted spoon and transfer to paper towel to drain.
• In bacon drippings, saute mushrooms & onion until tender.
• Transfer to a bowl with slotted spoon and add bacon.
• In a separate bowl, combine egg, Worcestershire sauce, seasoned salt, salt, pepper, and horseradish.
• Add beef and mix well.
• Shape into 6 patties (1/4" thick).
• Divide bacon mixture among 3 patties.
• Top bacon mixture with a cheese slice; fold in corners of cheese.
• Top with remaining 3 patties & seal edges.
• Grill, uncovered, over medium-hot coals for 10-12 minutes or until meat juices run clear, turning once.
• Serve on buns.

PAUL BUNYAN BURGERS

Steps:

• Brown ground beef in skillet; pour off drippings. Add next 6 ingredients, mix well. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes.
• Cut french bread lengthwise. Place half of mozzarella cheese on bottom; fill with beef mixture. Cover with remaining cheese slices and top slice of bread.
• Wrap in foil and bake at 400 degrees for 8 to 10 minutes; cut into sandwiches.

PAUL BUNYAN COOKIES

Steps:

• Preheat oven to 350.
• Sift together flour, cinnamon, baking soda, baking powder, salt and ginger.
• Cream shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add molasses and beat to combine. Add eggs, one at a time and mix until fully incorporated. Add the flour mixture, one cup at a time. Using a wooden spoon, stir in chocolate chips, oats, walnuts and raisins.
• Using a 2 inch ice cream scoop, drop dough onto greased baking sheet. Bake 15-18 minutes. Cool on pan for 5 minutes, then remove to wire rack to cool completely.

PAUL BUNYAN BURGERS

Steps:

• In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, saute mushrooms and onion until tender. Transfer to a large bowl with a slotted spoon; add bacon. , In another bowl, combine the egg, Worcestershire sauce, seasoned salt, salt, pepper and horseradish; sprinkle beef over mixture and mix well. Shape into six 1/4-in.-thick patties. , Divide bacon mixture among three patties. Top with a cheese slice; fold in corners of cheese. Top with remaining patties; seal edges. , Grill, uncovered, over medium-hot heat for 5-6 minutes a side or until a thermometer reads 160° and meat juices run clear. Serve on buns.

BUNYAN'S DIABETIC CHICKEN FRIED STEAK

Steps:

• 1. Pound steaks to about 1/4 inch thickness. Rub both sides with salt, pepper, paprika and garlic powder.
• 2. Heat oil in a large skillet, oil should be about 1/4 inch high.
• 3. Beat egg and milk together in a bowl.
• 4. In another bowl, season the flour with salt, pepper, paprika and garlic powder.
• 5. When the oil is hot, dredge the steaks in the flour, then in the egg mixture, then back again in the flour.
• 6. Place them immediately in the skillet. Fry on both sides until golden brown; remove and set aside.
• 7. Remove most of the oil from the skillet, leaving behind the bits of meat. I leave approx. 3 TBSP of oil. Reheat the oil and add the onion; cook until golden brown then add about 3 tablespoons of flour, whisking it in.
• 8. Gradually whisk in the beef stock scraping the bottom well, add a little water if it is still too thick. Bring to boil then add cream and parsley and cook another minute.
• 9. Serve with mashed potatoes, corn bread or biscuits.