Pretzel Fried Steak With Mango Onion Gravy Recipes

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GIDDY-UP STEAK WITH ONION-DATE COMPOTE



Giddy-Up Steak with Onion-Date Compote image

Skirt and flank steak are perfect for Mother's Day because they're quick-cooking, full of flavor and hard to mess up, even for someone who isn't a seasoned cook.

Provided by Aarti Sequeira

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons chili powder
1 tablespoon ground coffee
1 1/2 tablespoons packed brown sugar
1/2 teaspoon ground coriander
1/4 teaspoon garam masala
Kosher salt and coarsely ground pepper
1 2-pound flank steak
Vegetable or canola oil, for the grill
2 tablespoons extra-virgin olive oil
4 large onions, sliced very thinly
Kosher salt
4 dates, pitted and minced
1 tablespoon balsamic vinegar

Steps:

  • Prepare the steak: In a small bowl, stir together the chili powder, ground coffee, brown sugar, coriander, garam masala and 1/2 teaspoon each salt and pepper, making sure to smooth out any brown sugar nuggets. Pour half of the spice rub over one side of the steak and massage into the meat. Turn the steak over, pour the other half of the rub over the meat and massage in. Let marinate 2 hours or up to overnight in the fridge.
  • Make the compote: Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions and a pinch of salt, then stir to coat. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, 45 minutes to 1 hour.
  • Preheat a grill or grill pan to medium heat.
  • When the onions are caramelized, add the dates, vinegar and 1/2 cup water. Stir and cook, covered, for 15 minutes. Season with salt.
  • Using an oiled folded paper towel, oil your grill or grill pan. Once the grill is nice and hot, throw on your rubbed-down meat. It should sizzle upon contact - if it doesn't, your grill or pan wasn't hot enough. This is how you ensure a nice crust on the steak! Cook 5 minutes, then flip the steak and cook another 4 to 5 minutes. Check the temperature; I like my flank steak done medium rare, so I pull it off as soon as the thermometer registers 125˚ F. Pull onto a chopping board and tent with foil; allow your meat to rest for 5 to 10 minutes.
  • Slice the steak thinly against the grain on the bias; if you don't, your precious steak won't be incredibly tender and will be deeply unsatisfying! Sprinkle with salt and serve with the onion compote.

CHOPPED STEAK AND MUSHROOM ONION GRAVY



Chopped Steak and Mushroom Onion Gravy image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 20

1 1/2 pounds ground beef sirloin
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
1 shallot, finely chopped
1 clove garlic, finely chopped
3 tablespoons finely chopped parsley leaves
1/2 teaspoon ground mustard
2 tablespoons panko bread crumbs
1/4 cup all-purpose flour
Kosher salt and freshly ground pepper
1 tablespoon canola oil
1 tablespoon butter
2 tablespoons butter
8 ounces crimini mushrooms, cleaned well and quartered
1 small onion, minced
1 teaspoon finely chopped thyme leaves
Salt and freshly ground black pepper
1/4 cup all-purpose flour
1/2 cup brandy
2 cups low-sodium beef stock

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the ground beef, egg, Worcestershire, shallots, garlic, parsley, ground mustard, bread crumbs, flour, and salt and pepper, to taste, in a large bowl. Shape the mixture into 6 equal-sized oval patties and set aside on a plate.
  • Heat a large frying pan over medium heat and add the canola oil and butter. When the butter foams add the patties and brown, about 3 to 4 minutes per side. Transfer the patties to a 13 by 9-inch baking dish. Drain all of the fat from the pan but leave any browned bits.
  • Return the pan to medium heat and melt the butter for the gravy. Add the mushrooms, onion, and thyme and season with salt and freshly ground black pepper, to taste. Cook, stirring rarely, until the mushrooms are slightly browned and soft, about 4 minutes. Sprinkle in the flour and mix until fully incorporated. Stir occasionally, until the flour is lightly toasted, about 3 minutes. Add the brandy and stir, scraping up any browned bits from the bottom of the pan. Slowly pour in the stock and stir until smooth. Let the mixture come to a boil and cook until sauce is reduced and thickened, about 8 minutes.
  • Taste and add salt and freshly ground black pepper, if needed. Lots of pepper is good in this dish! Pour the sauce over the patties in the baking dish and cover with aluminum foil. Bake until the meat is tender and slightly pink in the middle, about 20 minutes. Remove the dish from the oven and serve.

GIDDY-UP STEAK WITH ONION-DATE COMPOTE



Giddy-Up Steak with Onion-Date Compote image

Provided by Aarti Sequeira

Time 3h30m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons chile powder
1 tablespoon ground coffee
1 1/2 tablespoons brown sugar
1/2 teaspoon coriander powder
1/2 teaspoon coarse ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon garam masala
1 (2-pound) flank steak
2 tablespoons olive oil
4 large onions, sliced very thinly
Kosher salt
4 dates, pitted and minced
1 tablespoon balsamic vinegar
1/2 cup water
Vegetable or canola oil, for greasing

Steps:

  • For the rub: In a small bowl, stir together the rub ingredients, making sure to smooth out any brown sugar nuggets. Then, pour half the mixture over 1 side of the flank steak and massage into the meat. Turn the steak over and pour the other half over the meat and massage in. Set aside on the counter up to 2 hours to marinate. You could also marinate the meat overnight in the fridge.
  • For the compote: Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions, a pinch of salt, and stir to coat with oil. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, about 45 minutes.
  • Warm your grill or grill pan over medium heat.
  • When the onions are caramelized, add the dates, vinegar, and water. Stir and cook, covered, for another 15 minutes.
  • Fold a paper towel in 4, pour a little vegetable or canola oil onto it, and wipe down your grill pan.
  • Once the grill pan is nice and hot (oil lightly smoking), throw your rubbed-down meat on. It should sizzle upon contact - if it doesn't, your pan wasn't hot enough. This is how you ensure a nice crust on the steak! After 5 minutes on 1 side, flip the steak over, and cook another 4 to 5. Check the temperature; I like my flank steak done medium-rare, so I pull it off as soon as the thermometer register 125 degrees F. Pull onto a chopping board, and tent with foil; allow your meat to rest for 5 minutes.
  • Slice the steak thinly against the grain on the bias; if you don't, your precious steak won't be incredibly tender and deeply unsatisfying! Serve with a dollop of onion compote on top.

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