Supreme Garlic Steak Recipes

GARLIC-BUTTER STEAK

Steps:

• Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

SALISBURY STEAK SUPREME

Steps:

• Thinly slice 1-1/2 onions; finely chop remaining onion half. In a large bowl, toss bread crumbs with chopped onion and seasonings. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties., Place a lightly oiled large nonstick skillet over medium heat. Add patties; cook 5-6 minutes on each side or until a thermometer reads 160°. Remove from pan. Discard drippings from pan., In a small bowl, mix cornstarch, bouillon and water until smooth. In same skillet, heat butter over medium-high heat. Add mushrooms and sliced onions; cook and stir 5-7 minutes or until onions are tender., Stir in cornstarch mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened. Return Salisbury steaks to pan, turning to coat with sauce; heat through.

SUNNY'S GRILLED STEAK SUPREME

Steps:

• For the steak: Prepare a grill for medium-high heat.
• Season the steak generously on all sides with salt, pepper and either olive oil or canola oil. Add the steak to the grill and cook until it releases from the grill, about 5 minutes. Flip and cook until desired doneness, another 3 to 4 minutes for 120 to 125 degrees F. Remove to a plate, sprinkle evenly with the Parmesan and cover loosely with aluminum foil. Rest for 10 minutes before slicing.
• For the topping: In a large pan on medium heat, add 2 tablespoons olive oil and the bacon. Cook, stirring, until the bacon is crisp, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Add the mushrooms to the pan and cook until wilted and tender, 3 to 5 minutes. Season the mushrooms with salt and pepper, remove with a slotted spoon to a large bowl and add the reserved bacon to the bowl. If more oil is needed in the pan, add a tablespoon, then add the onions. Cook, without stirring, until the onions begin to char. Stir the onions and continue to cook until tender, 5 to 8 minutes. Remove to the bowl. Add a little oil to the pan, then add the bell peppers and Italian seasoning and stir to combine. Cook until slightly tender, 3 to 5 minutes, then remove to the bowl. Add the tomatoes and red chile flakes to the pan and cook until the tomatoes begin to burst, 5 to 8 minutes. Transfer to the bowl as well. Toss the mixture together with the basil and serve on top of the sliced steak.

SUPREME GARLIC STEAK

Steps:

• Preheat grill to medium-high heat. Meanwhile, mix seasonings. Rub evenly onto both sides of steak.
• Grill 5 min. on each side or until steak is medium doneness (160ºF).
• Drizzle evenly with steak sauce. Cut into four pieces to serve.

BBQ SIRLOIN STEAK SUPREME

Steps:

• Make sure the steaks are trimmed of all fat that you want - leave some on as this is a source of great flavour.
• Grind over with as much black pepper as you want and set to one side.
• Make the butter, which is better done the night before use.
• In a mixing bowl, mash all the ingredients together with a potato masher and then whisk to combine.
• The finished butter can then be placed in a serving bowl or rolled in grease proof paper to a sausage shape.
• The latter can be frozen and the former is best refrigerated.
• Cook the steak in a hot pan or on the open slat of your very hot barbeque - leave to sit for 2 minutes.
• Turn to cook on the other side.
• Cook the meat a further 2 minutes - turn onto a spot which has medium heat and cook for 3 minutes on each side and your steak will be cooked medium.
• If you want rare, cook it only 1 minute on each side and well done will need 5 minutes each side after the initial sealing of the meat.
• Lift meat onto a warmed plate and leave to sit for 3 minutes.
• Serve onto individual plates with the butter cut into rings, 3 cms thick; if using the bowl method, remove the butter from the refrigerator 20 minutes before use and serve with a spoon on the side.
• The butter is delicious as it melts over the steak.
• Serve with barbequed sliced potatoes and a green salad.
• GARLIC CONFIT----------.
• Trim about a third of the garlic head away and discard.
• Pack the whole garlic into a saucepan, root down and cover with the oil.
• Cook over really low heat for 1 hours - the garlic will brown slightly; the slower the cooking, the more flavour is released.
• Remove from the heat, cool and then pack into a suitable storage container with the oil.
• The garlic can be used wherever - great crushed and on heated ciabatta or in mayonnaises.
• The oil is sensational for salad dressings and cooking.

A.1 SUPREME GARLIC BEER STEW

Steps:

• Melt butter in Dutch oven or large deep skillet on medium heat. Stir in flour until blended. Add meat; cook 10 min. or until evenly browned, stirring occasionally. Add vegetables and beer; stir.
• Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours, stirring occasionally.
• Stir in remaining ingredients; simmer, covered, 30 min. or until meat is tender. Remove and discard bay leaf before serving.