Spicy Steak Rolls Recipes

SPICY STEAK QUESADILLA

Steps:

• Lay out 2 of the flour tortillas on a flat surface. Top with 1/2 cup of the Cheddar, spreading evenly over the tortillas. Divide the steak among the tortillas and sprinkle with the desired amount of jalapeno. Top with salsa and remaining 1/4 cup cheese. Top with remaining tortillas and press to seal.
• Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
• Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with salsa and cilantro sprigs.

SPICY GRILLED STEAKS

Steps:

• In a small bowl, combine the first eight ingredients. Rub about 1 teaspoon of spice mixture over each side of steaks. , Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

SPICY STEAK MARINADE

Steps:

• Combine water, Worcestershire sauce, soy sauce, mustard, onion, garlic, and red pepper flakes in a bowl.

SPICY PEPPER STEAK

Steps:

• Sprinkle beef with salt and pepper. In a large skillet, cook beef in oil until no longer pink; remove and keep warm. In the same skillet, saute green pepper and onion until tender. Add garlic; cook 1 minute longer., Dissolve bouillon in hot water; stir into skillet with tomatoes. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender., Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.

SPICY STEAK AND WATERCRESS ON A ROLL

Steps:

• Season beef generously with salt and pepper. Cook to medium rare in a pan, under a broiler or on a grill, about 4 minutes per side depending on thickness. Set aside to cool for at least 10 minutes. Slice thinly on a bias and set aside. Blot extraneous juice with paper towels.
• Make horseradish sauce: Put grated horseradish in a small bowl. Season with a good pinch of salt and pepper and a little sugar. Add sour cream and stir to combine.
• Split rolls and lay them cut side up on a work surface. Butter each piece lightly, then spread with 2 teaspoons horseradish sauce.
• Divide sliced meat among the 6 bottom roll pieces, then garnish with cornichons, jalapeño and watercress. Replace top pieces of rolls and serve.

HOT 'N' SPICY FLANK STEAK

Steps:

• In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.