Ribeye Steaks With Creamy Mustard Sauce As Made By Kiano Moju Recipe By Tasty Recipes

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MUSTARD STEAK SAUCE



Mustard Steak Sauce image

Provided by Food Network Kitchen

Time 5m

Number Of Ingredients 0

Steps:

  • Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
  • TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!

SKIRT STEAK WITH MUSTARD SAUCE AS MADE BY KATANO KASAINE RECIPE BY TASTY



Skirt Steak With Mustard Sauce As Made By Katano Kasaine Recipe by Tasty image

Here's what you need: skirt steak, kosher salt, black pepper, olive oil, beef broth, dijon mustard, unsalted butter, capers in brine, rice, broccoli

Provided by Katie Aubin

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

1 lb skirt steak, room temperature
1 teaspoon kosher salt
1 teaspoon black pepper
1 ½ tablespoons olive oil
¼ cup beef broth
2 tablespoons dijon mustard
1 tablespoon unsalted butter
1 ½ tablespoons capers in brine
rice, cooked, for serving
broccoli, steamed, for serving

Steps:

  • Cut steak in half crosswise. Season with the salt and pepper.
  • Heat the olive oil in a nonstick or stainless steel pan over medium heat for 1 minute. Add 1 portion of steak and cook until a golden brown crust has formed, 4-5 minutes per side. Transfer the seared steak to a plate and repeat with the remaining portion of steak. If the pan is getting too dry, add a bit more olive oil. Let the steaks rest for 3 minutes.
  • After the steak has rested, transfer to a cutting board and pour any accumulated meat juices from the plate back into the pan and return to medium heat.
  • Add the beef broth and scrape up any brown bits from the bottom of the pan. Add the mustard and butter and stir until combined. Stir in the capers and cook until the sauce thickens slightly, 1-2 minutes.
  • Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and serve with rice and broccoli.
  • Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 8 grams, Fat 32 grams, Fiber 0 grams, Protein 63 grams, Sugar 1 gram

STEAK A LA MOUTARDE (STEAK WITH MUSTARD CREAM SAUCE)



Steak a La Moutarde (Steak With Mustard Cream Sauce) image

Mustard is not just for hot dogs anymore. This steak is fast and easy to prepare and would go well with most any side dish. Once the mustard has been added, do not allow to boil or the sauce will become unpleasant.

Provided by threeovens

Categories     Steak

Time 25m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 8

24 ounces sirloin steaks
salt & freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
2 tablespoons shallots, finely chopped
1/4 cup cognac
1 1/2 cups heavy cream
1 tablespoon Dijon mustard

Steps:

  • Season steaks on both sides with salt and pepper. Heat oil in a large heavy skillet over high heat until almost smoking. Add steaks and cook 4 to 5 minutes and turn. Continue cooking another 4 or 5 minutes.until desired doneness. Remove steaks to a platter and keep warm.
  • Pour off fat from skillet. Add butter, then shallots. Add cognac and carefully ignite it. Add cream and bring to a boil, cook while stirring about 5 minutes. Remove from heat and stir in the mustard. Add salt and pepper to taste. Serve over steaks.

Nutrition Facts : Calories 767.5, Fat 67.4, SaturatedFat 33.8, Cholesterol 265.3, Sodium 216.4, Carbohydrate 3.5, Fiber 0.1, Sugar 0.1, Protein 36.8

SKIRT STEAK WITH CHARRED CHIMICHURRI RECIPE BY TASTY



Skirt Steak With Charred Chimichurri Recipe by Tasty image

This flavorful, yet time-saving dish can be made in just under 30 minutes. Thin flaps of skirt steak are pan-seared, then topped with an easy-to-make chimichurri sauce made with charred shallots, jalapeños and garlic for a smoky, herbaceous flavor. This recipe only uses one skillet and a food processor so clean-up will be a breeze!

Provided by Tikeyah Whittle

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 ½ lb skirt steak, trimmed of excess fat and cut into 3 pieces
1 tablespoon vegetable oil
kosher salt, to taste
freshly ground black pepper, to taste
8 cloves garlic
2 small shallots, halved lengthwise
1 jalapeño, stemmed, halved, seeds and ribs removed
1 cup fresh flat-leaf parsley leaves
¾ cup fresh cilantro
½ cup olive oil
¼ cup fresh oregano leaf, packed
¼ cup red wine vinegar

Steps:

  • Heat a large cast-iron skillet over high heat until it begins to smoke.
  • Brush the steaks with the vegetable oil and season liberally with salt and pepper.
  • Place the steak in the skillet, working in batches as needed. Cook, flipping once halfway through, until charred on the outside and medium-rare inside, 4-8 minutes, depending on the thickness of the steak. If working in batches, wipe out the skillet between batches.
  • Transfer the steaks to a cutting board and let rest for 10 minutes.
  • Reduce the heat to medium-high. Add the garlic, shallots, and jalapeño and cook, turning as needed, until blackened in spots and softened, about 8 minutes.
  • Transfer the vegetables to a food processor or blender. Add the parsley, cilantro, olive oil, oregano, and vinegar and purée until smooth. Season the chimichurri with salt and pepper. You should have about 1 cup.
  • To serve, cut the steaks against the grain into ¼-inch thick slices. Transfer to a serving platter or plates and spoon the charred chimichurri over the top.
  • Enjoy!

Nutrition Facts : Calories 500 calories, Carbohydrate 3 grams, Fat 39 grams, Fiber 0 grams, Protein 32 grams, Sugar 1 gram

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