TRI-TIP STEAK WITH MUSHROOMS AND PEPPERS
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine 3/4 cup hot water and the bouillon cube in a small glass baking dish; stir to dissolve. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, the juice of 1 lemon, the red pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper. Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions. Let cool.
- Using a fork, pierce the meat all over at 2-inch intervals. Add to the marinade, making sure it is completely submerged. (If necessary, weigh down the meat with a plate.) Cover and refrigerate 3 to 8 hours.
- Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade). Put the mushrooms and bell peppers in a large bowl. Tear the remaining 2 sprigs thyme and 1 sprig rosemary into pieces and add to the bowl along with the garlic, the remaining 2 tablespoons olive oil and the juice of 1/2 lemon. Season with salt and pepper and toss.
- Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Remove the meat from the marinade and pat dry, reserving the marinade. Place the meat on the hotter side of the grill (direct heat) and cook, turning often, until charred, 15 to 20 minutes; scatter the herbs from the marinade on the meat as it cooks (it's OK if the herbs fall through the grates; they will flavor the smoke). Move the meat to the cooler side of the grill (indirect heat); cover and cook, turning and basting a few times with the reserved marinade, until a thermometer inserted into the thickest part registers 125 degrees F for medium rare, about 20 more minutes. Transfer to a cutting board and let rest at least 10 minutes.
- Meanwhile, add the mushrooms and peppers to the grill over direct heat; cook, turning a few times, brushing with the juice of the remaining 1/2 lemon and seasoning with salt, until charred and tender, 10 to 15 minutes. Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side. Slice the steak against the grain and serve with the vegetables.
SIRLOIN STEAK WITH MUSHROOMS
Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!
Provided by brandon
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Season steak with salt and pepper on both sides.
- Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
- Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.
Nutrition Facts : Calories 568.6 calories, Carbohydrate 5.5 g, Cholesterol 119.3 mg, Fat 42.6 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 19 g, Sodium 446.6 mg, Sugar 1.1 g
MUSHROOM PEPPER STEAK
Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that's not too saucy. Hot rice makes it even better. -Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside., Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm. , Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.
Nutrition Facts : Calories 241 calories, Fat 10g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 841mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic exchanges
STEAK, PEPPERS AND MUSHROOMS, OH-MY!
What a great one dish meal to make for dinner! Serve over rice or mashed potatoes with a veggie or salad. Our favorite - served over brown rice accompanied by a salad and french bread. Yum!
Provided by These hands can cook
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet (or a dutch oven), cook meat, onion and garlic until meat is brown.
- Once meat is browned, add peppers and mushrooms and cook until tender (about 5-8 minutes).
- Add rest of ingredients to pot and simmer for about 20 minutes.
- Serve plain, with rice or with mashed potatoes.
Nutrition Facts : Calories 222.4, Fat 5, SaturatedFat 1.6, Cholesterol 64.6, Sodium 1431.4, Carbohydrate 17, Fiber 3.7, Sugar 9.1, Protein 28.8
SLICED STEAK, PEPPERS, AND MUSHROOMS IN THE OVEN
I don't remember where I first got this recipe, but I've made it for years. It always works fine. Tasty, healthy, and fast. The big three. This also freezes well. Serve with rice, noodles, or potatoes.
Provided by MsMarge
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine oil, herb seasoning, paprika, and salt in a 9x13-inch baking pan. Add steak slices, undrained tomatoes, mushrooms, bell pepper, and onion; mix well.
- Bake, uncovered, in the preheated oven until vegetables are tender and steak is cooked through, about 25 minutes.
Nutrition Facts : Calories 209.8 calories, Carbohydrate 9.8 g, Cholesterol 27.2 mg, Fat 11.3 g, Fiber 2.8 g, Protein 17.1 g, SaturatedFat 2.9 g, Sodium 773.7 mg, Sugar 5.4 g
OVEN ROASTED MUSHROOMS
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.
STEAK WITH ROASTED RED PEPPER AND MUSHROOM SAUCE RECIPE - (5/5)
Provided by HeatherS
Number Of Ingredients 16
Steps:
- Bring water to boiling in small saucepan. Add dried mushrooms and remove from heat. Let stand 20 minutes. Drain mushrooms through sieve lined with double thickness of dampened paper toweling; reserve soaking "quid. Remove and discard any tough stems. Slice mushrooms. Pat steaks dry with paper toweling. Season with salt and pepper. Heat 1/2 tablespoon butter and the oil in large skillet over medium-high heat. Add steaks; cook 1 to 2 minutes on each side for rare(or to your liking). Transfer steaks to platter. Pour off fat from skillet. Heat remaining 1 1/2 tablespoons butter in skillet over medium heat. Add shallot and garlic to skillet; cook, stirring, 1 minute. Add dried and fresh mushrooms; cook, stirring, 3 minutes. Add wine; boil 1 minute. Add broth, reserved mushroom soaking liquid, red pepper, tomato paste and thyme; simmer, stirring occasionally, 5 minutes. Add steaks to skillet; simmer until heated through, 1 to 2 minutes. Sprinkle with chives, if you wish. 'Note: Broil pepper about 5 inches from heat, turning frequently, until charred on all sides, about 15 minutes. Place in paper bag and close. When cool enough to handle, core, seed and peel. STEAK WITH ROASTED RED PEPPER MAKE-AHEAD TIP: The sauce can be prepared separately a day ahead and refrigerated, covered. Saute steaks as directed. Heat sauce, add steaks and simmer until heated through.
TENDER THIN STEAKS WITH MUSHROOMS
This is basically a technique I have discovered for making those thin breakfast steaks suitable to serve for dinner. And, they don't have the consistency of shoe leather! I highly recommend that anyone who does not have Montreal Steak Seasoning go out and buy it! It is so good that it has forever replaced the use of pepper on steaks and burgers in our house! I serve this recipe with a hearty potato dish and veggies.
Provided by ChipotleChick
Categories Meat
Time 11m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Heat the olive oil over medium to medium high.
- Add the mushrooms and sauté until tender.
- Rub the steaks evenly with the garlic and steak seasoning or pepper.
- Push the mushrooms over to one side of the pan, and add the steaks.
- (You could remove the mushrooms and sear the steaks for 1 minute per side, but I don't know that they would be as tender). Cook the steaks for 2-3 minutes per side for well done.
- Serve while hot!
Nutrition Facts : Calories 625, Fat 42.4, SaturatedFat 16.8, Cholesterol 215.5, Sodium 140, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 55.8
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