RIB-EYE STEAK AND MUSHROOM RISOTTO
Rib-eye steak and mushroom risotto are perfectly sous-vide steaks with fall-flavored Arborio rice, full of cheese, garlic, shallots, and creamy, buttery goodness. Top risotto with Parmesan cheese if desired.
Provided by Culinary Envy
Categories Main Dish Recipes Rice Risotto Recipes
Time 2h59m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.
- Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.
- Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
- Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.
- Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.
- Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.
- Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.
- Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.
Nutrition Facts : Calories 549.3 calories, Carbohydrate 56.8 g, Cholesterol 51.4 mg, Fat 24.5 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 9.3 g, Sodium 304.6 mg, Sugar 3.1 g
THE BEST PEPPER STEAK
Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
- Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
- Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
- About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
- Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
- Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
- Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
- Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
- Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.
RED PEPPER RISOTTO
As this stunning risotto simmers, it takes on a beautiful red hue from the peppers. If you choose to use the saffron the risotto will have an added dimension of flavor and an even more beautiful color.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt.
- Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onions or shallots. Cook gently until they begin to soften, about 3 minutes. Add the garlic, peppers, and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 to 10 minutes. Add the rice and stir over medium heat until the grains are separate and beginning to crackle, about 3 minutes.
- Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 25 minutes, until the rice is cooked through but still a little chewy. Taste and adjust seasoning.
- When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the herbs. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 963 milligrams, Sugar 7 grams
STEAK AND PEPPERS RISOTTO
We had this delicious Risotto at a tiny restaurant in Boston. I've tried to reproduce it, to the best of my ability.
Provided by emcglone1979
Categories Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Keep chicken stock simmering in a sauce pot.
- In a dutch oven, heat butter and 2 Tbsp olive oil.
- Cook yellow onion until tender, 3 minutes.
- Add rice and cook over medium-low heat for 3 minutes.
- Add 1 cup stock and stir constantly.
- Continue to add stock and stir until rice is tender and creamy.
- Meanwhile, cut red onion, pepper, and mushrooms into thin strips.
- Saute in the rest of the oil.
- Add garlic and Worcestershire sauce and keep warm.
- Season steak with salt, pepper, and garlic powder, to taste.
- Broil or grill until medium-rare (about 6 minutes per side under the broiler). Slice cross-wise into thin strips.
- When rice is tender, add salt, pepper, and Parmesan cheese to taste.
- Stir in veggies, steak, and garnish with paprika.
Nutrition Facts : Calories 859.4, Fat 33, SaturatedFat 10.6, Cholesterol 70.8, Sodium 577, Carbohydrate 98.2, Fiber 4.2, Sugar 8.4, Protein 39.4
PEPPER STEAK AND RICE
This is a recipe that all my children loved, and that my daughters still make.
Provided by HELENWRG
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
- Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender.
- Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil.
- In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.
Nutrition Facts : Calories 512.1 calories, Carbohydrate 45.6 g, Cholesterol 76 mg, Fat 24.4 g, Fiber 2.1 g, Protein 25.8 g, SaturatedFat 7.9 g, Sodium 122.9 mg, Sugar 1.8 g
ROASTED RED PEPPER RISOTTO
This is a delicious, authentic, creamy risotto based on a recipe from chef Jackie Cipriano. It is a bit time consuming due to the caramelization of the veggies and the stirring process, but well worth it. If you have dinner guests, they can all take turns stirring for some interactive kitchen fun!
Provided by Tracy K
Categories Short Grain Rice
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Using a food processor, process the carrots and garlic together until finely minced.
- In a medium saucepan, saute carrot/garlic mixture and onions in olive oil.
- Add Galliano, salt, and pepper, and let caramelize (20-30 minutes) over low heat.
- While mixture is caramelizing, combine chicken stock, vegetable stock, and roasted red pepper puree and bring to a simmer.
- Add butter to caramelized veggies and let melt.
- Add rice, stirring to coat each grain.
- Cook 1-2 minutes.
- Add vermouth and cook 1-2 minutes, stirring constantly until all alcohol is evaporated.
- Add stock/pepper puree mixture one cup at a time and simmer, stirring constantly, until liquid is absorbed.
- Do not add any additional liquid until the previous liquid has been absorbed!
- Stir constantly, as this encourages release of the rice starch, creating the creamy texture.
- You may not need all of the stock mixture, or you may need to supplement with additional stock.
- Taste the mixture frequently and adjust with salt and pepper, but remember you will be adding cheese (which is salty) towards the end.
- When the rice is nearly done, add the vinegar.
- Adjust seasonings and add the oregano and tarragon.
- When the risotto has reached the correct texture (grains of rice will swell, rice should be al dente but not crunchy or chalky), remove from heat and stir in the cheese, adding more broth if necessary.
Nutrition Facts : Calories 310.2, Fat 12.1, SaturatedFat 5.5, Cholesterol 22.6, Sodium 776.9, Carbohydrate 39.1, Fiber 2.6, Sugar 3.1, Protein 7.4
PEPPER STEAK WITH ROASTED RED PEPPER PESTO
Enjoy this beef steak that's served with roasted red bell pepper pesto - a wonderful dinner that's ready in just 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Sprinkle both sides of steak with pepper and salt; brush with oil. Heat grill pan over medium-high heat until hot. Add steak; cook 10 to 15 minutes, turning once, or until of desired doneness. Remove steak from pan to cutting board; let stand 5 minutes.
- Meanwhile, in small bowl, mix pesto, roasted peppers and lemon juice. Cut steak into thin slices. Serve with red pepper pesto.
Nutrition Facts : Calories 527, Carbohydrate 13 g, Fat 7, Fiber 2 g, Protein 22 1/2 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 796 mg
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