STEAK MADRID OF BLAIRTOWN
As with many that now call America their home, my family heritage began in another country and made me who I am today. My mother's side of the family was originally from Turino, Italy and immigrated to America to make a better life for themselves. They ended up in a community in Southwest Wyoming called Blairtown which became home to several families from various cultural backgrounds. Within this community, there was a true bond amongst neighbors and they openly accepted each other's differences and embraced one another's heritage. The recipe for Steak Madrid is an homage to the bond that existed in Blairtown and was taught to my Grandmother Bonatto by her dear friend and neighbor Rita Martinez. As tempted as I am to "gourmetify" the dish, I have not simply because it is wonderful just the way it is...ok I added fresh chives as a finish, but that is it!
Provided by Thyme Savours
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preparation.
- Preheat Oven to 350 degrees.
- Dice onion finely.
- In bowl or prep dish, add flour and season generously with salt and pepper and combine thoroughly.
- Dredge cutlets on both side in flour mixture.
- In saute pan, coat bottom with Olive Oil, heat to medium. Test to see if pan is hot, simply take a bit of flour and if it sizzles, it is hot enough. Once hot, brown each side of the cutlet (approximately 2-3 minutes). Remove from pan and set aside.
- Turn burner to low and melt butter. Once melted add the red wine and deglaze pan. Once liquid is approximately reduced by half, then add onions and cook until translucent. Then add tomato sauce.
- Meanwhile in glass measuring cup, whisk gravy mix into beef stock. Once blended, combine with sauce on cooktop and lastly add Green Chiles.
- Allow sauce to boil and remove from heat.
- In oven proof pan, pour sauce into the bottom and place cutlets into the sauce.
- Cover and bake for 45 minutes.
- Once 45 minutes has elapsed, remove from oven and add cheddar cheese to the melt.
- Return to oven for 15 minutes.
- Serve over rice and garnish with fresh chives.
Nutrition Facts : Calories 500.4, Fat 14.1, SaturatedFat 6.4, Cholesterol 109, Sodium 2112.4, Carbohydrate 42.4, Fiber 4.8, Sugar 10.9, Protein 46.8
THE BEST STEAK MARINADE
We use this marinade for rib steaks, but can be used for almost any cut of beef.
Provided by SweetCravings
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 7.8 g, Fat 13.5 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 1135.4 mg, Sugar 4.2 g
STEAK MADRID
This is hearty family-style comfort food. It is a layered casserole that is great for a big family or a company dish. It is a little spicy. From Dinah Shore, god rest her soul.
Provided by Chef Vickie
Categories One Dish Meal
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Sauté onion, garlic, celery, green pepper, and green chili in bacon fat: then add tomatoes, sauce, gravy, paste, Tabasco and Worcestershire. Stir, lower the heat and add remaining sauce ingredients, heat through then turn off the heat.
- For the meat preparation, remove all bones and fat and cut into serving size pieces, then rub both sides with salt, pepper and flour mixture.
- Heat oil in a large skillet and brown steak on both sides, drain.
- Preheat oven to 375°F.
- Layer half of steak in a large casserole dish, cover with 1/3 of cheese and pimientos. Repeat with the steak, cheese and pimientos, then cover the whole thing with the sauce.
- Bake covered for 2 hours or until done.
- Garnish with crumbled bacon.
Nutrition Facts : Calories 872.4, Fat 55.9, SaturatedFat 21.6, Cholesterol 216.6, Sodium 1267.1, Carbohydrate 16.3, Fiber 2.7, Sugar 6, Protein 73.7
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
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8 OF MADRID'S BEST DISHES - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 7 mins
- Cocido madrileño. Cocido madrileño is a hearty stew, designed to warm the cockles during the colder winter months in the city, but is also eaten year-round.
- Bocadillo de calamares. A bocadillo de calamares consists of squid rings lightly coated in flour and deep-fried in olive oil, which are then stuffed into a fresh, crusty bread roll.
- Callos a la madrileña. Callos a la madrileña is another type of stew, for those seeking something a little more adventurous. It is similar to the cocido madrileño, in that it contains chickpeas, blood sausage and chorizo.
- Churros con chocolate. Churros with chocolate sauce and almonds. by Nud Dudhia (Breddos Tacos) Churros are the unquestionable cure for your sweet tooth when in Madrid.
- Tortilla española. Tortilla española (Spanish tortilla) by Angel Zapata Martin. Careful not to confuse your tortillas when in Madrid!
- Patatas bravas. Patatas Bravísimas. by Angel Zapata Martin. Arguably one of Spain’s most famous dishes, this tapas dish translates to ‘ferocious’ or ‘fiery’ potatoes.
- Huevos rotos. Huevos rotos con chorizo. by Angel Zapata Martin. Ham, egg and chips Spanish-style. Huevos rotos literally means ‘broken eggs’, and the trick to making them is frying the eggs until they’re perfectly over-easy.
- Jamón ibérico. No trip to Madrid would be complete without tasting the king of pork products; jamón ibérico. It is a cured ham like no other; a cherished local product eaten all over the Iberian Peninsula.
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