SEARED STRIP STEAKS WITH BRAISED PEPPERS AND ONION
Lean cuts of meat like strip steak are best cooked with a brief sear; they stay tender while taking on a crisp, smoky exterior. Here, you saute a few peppers and onions, then braise them in tomato sauce to make a rich ragu, sopping up all the flavor left in the pan from the beef.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Pat steaks dry. Generously season with salt and pepper; sprinkle with oregano and coriander. Let stand 5 minutes.
- Heat a large cast-iron skillet over high. Swirl in 1 tablespoon oil. Add steaks in a single layer. Cook, undisturbed, until a brown crust forms on bottoms, about 4 minutes. Flip and cook, undisturbed, until a crust forms on other sides and a thermometer inserted into thickest parts reads 125 degrees for medium-rare, about 3 minutes more. Transfer to a plate.
- Reduce heat to medium; wipe any blackened bits from bottom of skillet with a paper towel. Add remaining 2 tablespoons oil, bell peppers, onion, and basil sprigs; season with salt and pepper. Cook, stirring occasionally, until vegetables are golden and tender, 18 to 20 minutes. Add vinegar; cook until reduced by half, about 30 seconds. Add tomato sauce, accumulated juices from steak, and 1/3 cup water. Simmer, stirring a few times, until reduced and thickened slightly, about 2 minutes. Remove and discard basil.
- Thinly slice steak against the grain. Serve over rice, with braised vegetables and basil leaves.
SHRIMP AND GRITS WITH BLACKENED SPICED BUTTER
Steps:
- In a pot, bring the chicken base, butter and 2 quarts water to a boil. Whisk in the the grits, then turn the heat to low, cover the pot and cook for 8 minutes. Remove the pot from the heat, whisk in the cheese and let sit on the stove for another 10 minutes.
- Meanwhile, melt the Blackened Butter in a large saucepan on medium-high heat. Add the shrimp to the pan and saute until it's no longer pink. Add the bacon, give it a final toss and distribute the shrimp and bacon on top of the plated grits. Finish the dish by pouring the remaining butter left in the pan over the plated shrimp and grits.
- Blend the melted butter with the blackening spice and garlic. Mix this with the softened butter and whisk thoroughly until smooth. Spread into a 13-by-9-inch pan and freeze for 2 hours. Cut into 8-by-12-inch cubes.
BLACKENED SPICED BUTTER
Provided by Food Network
Categories condiment
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Blend the melted butter with the blackening spice and garlic. Mix this with the softened butter and whisk thoroughly until smooth. Spread into a 13-by-9-inch pan and freeze for 2 hours. Cut into 8-by-12-inch cubes.
- Mix paprika, onion powder, salt, thyme, oregano, garlic powder, cayenne and black pepper in a bowl. Store in an airtight container.
NITER KIBBEH: ETHIOPIAN SPICED BUTTER
Provided by Food Network
Time 25m
Yield 9 cups
Number Of Ingredients 5
Steps:
- Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
- This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
SPECIAL STRIP STEAKS
I like to use my wonderful cast-iron skillet, inherited from my mother, when I'm preparing this delicious steak, notes Janice Mitchell from Aurora, Colorado.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Rub steaks with garlic and sprinkle with salt and pepper; set aside. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the steaks and cook over medium heat for 3-7 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°).
Nutrition Facts : Calories 389 calories, Fat 16g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 807mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 48g protein.
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