GARLIC BUTTER STEAK BITES
These seared Garlic Butter Steak Bites pack so much flavor and are so easy to throw together! The best part? They're ready in 15 minutes!
Provided by Joanna Cismaru
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Add the olive oil to a large skillet and heat it over high heat. Make sure the olive oil is hot, then add the steak pieces to it. Season them generously with salt and pepper.
- Cook for at least 2 minutes before stirring the steak pieces. You want to make sure you get a good sear on them. Continue cooking for another 2 minutes until they're golden brown. If your skillet isn't big enough, you may need to do this batches.
- Transfer the steak bites to a plate and in the same skillet add the butter. Turn the heat down to a medium and after the butter has melted, add the garlic and red pepper flakes. Cook for about 30 seconds while stirring, just until the garlic becomes aromatic and starts to brown.
- Pour the garlic butter over the steak bites and toss well. Garnish with parsley and serve.
Nutrition Facts : Calories 316 kcal, Carbohydrate 1 g, Protein 37 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 119 mg, Sodium 389 mg, ServingSize 1 serving
STEAK DIANE FOR TWO
Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1-inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.
- Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.
- Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking (125 degrees internal temperature for medium-rare). Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve.
Nutrition Facts : @context http, Calories 782, UnsaturatedFat 30 grams, Carbohydrate 4 grams, Fat 70 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 34 grams, Sodium 609 milligrams, Sugar 2 grams, TransFat 0 grams
STEAK BUDDIES
Make and share this Steak Buddies recipe from Food.com.
Provided by grandma Henries
Categories Cheese
Time 8m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Roll the steak around the stick of cheese and secure with a few toothpicks.
- Ensure that the steak is tucked securely around the cheese so that none escapes during cooking.
- Deepfry the steak for several minutes until it is a nice deep brown.
- Remove the toothpicks and serve.
Nutrition Facts : Calories 173, Fat 15.1, SaturatedFat 6.5, Cholesterol 39.8, Sodium 38.1, Protein 9.2
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- Butcher's Steak (Hanger Steak) View Recipe. Cut of steak: Hanger. With this recipe, you can enjoy restaurant-quality Steak Frites at the homestead. You'll love this inexpensive cut; it turns out as tender as filet mignon and as flavorful as ribeye.
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- Tuscan Flank Steak. View Recipe. Cut of steak: Flank steak. The key here is a simple marinade featuring classic Tuscan ingredients like olive oil and fresh rosemary, blended up with fresh lemon juice, garlic, and red pepper flakes.
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- Beerbecue Beef Flank Steak. View Recipe. Cut of steak: Flank. Beer is the key ingredient of an amazing barbeque sauce for grilled flank steak. It's actually sauce, marinade, and basting liquid all in one.
- Manhattan Filet with Pan Sauce Bordelaise. View Recipe. Cut of steak: New York strip. "This simple technique not only provides you with a NY strip steak that eats like a filet mignon, but the trimmings are used to make a world-class pan sauce," says Chef John.
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