Blade Steaks With Lemon Herb Sauce Recipes
BLADE STEAKS WITH LEMON HERB SAUCE
Categories Food Processor Beef Citrus Garlic Herb Quick & Easy Dinner Lemon Parsley Oregano Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Pat steaks dry and cut 3 slits (1 inch long and 1/4 inch deep) 1 inch apart across center cartilage of each steak (to keep from curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 7 minutes total.
- While steaks cook, pulse herbs with zest, lemon juice, garlic, and remaining 1/4 cup oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor until finely chopped.
- Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes, then serve with sauce.
FRESH LEMON HERB SAUCE
Make fresh, heart-healthy lemon herb sauce in a blender. It's the perfect sauce for grilled artichokes, pasta, meat and more!
Provided by Tori Avey
Categories Appetizer
Time 5m
Number Of Ingredients 9
Steps:
- Place all ingredients into a blender, or food processor, and blend on low for 30 seconds - 1 minute. You want the mixture to be somewhat chunky, not smooth. You can use an immersion blender, but you will need to chop the herbs a bit first.
- Serve over grilled artichokes, pasta or meat - the possibilities are endless!
Nutrition Facts : Calories 184 kcal, Carbohydrate 1 g, Fat 20 g, SaturatedFat 2 g, Sodium 295 mg, ServingSize 1 serving
CHUCK BLADE STEAKS WITH HERB WINE SAUCE
Chuck blade steaks are a wonderful cut - luxurious flavor at a bargain price. They may appear under different names - flatiron or book steaks, for instance - in your butcher case, but they're easy to spot: Neat ovals that are slightly larger than your palm and bisected by a slender white ribbon - of gristle.
Categories Beef Sauté Quick & Easy Steak Fall Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Pat steaks dry and sprinkle both sides with salt and pepper.
- Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks 3 minutes per side for medium. Transfer steaks with tongs to a plate and keep warm, loosely covered.
- Add remaining 2 tablespoons butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks. Simmer until reduced by half, about 3 minutes. Remove from heat and stir in herbs and salt and pepper to taste.
- Serve steaks with sauce poured over.
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- Take your steak out of a fridge at least 30 minutes before cooking to come to room temperature and season with salt generously. Dab the moisture from the steaks with a paper towel right before cooking them.
- Preheat a cast iron pan or another thick bottomed pan to very hot. Drizzle with olive oil and let it heat for a few seconds, then place your steaks on it, then add the fresh thyme or rosemary to the pan. (If your pan is not big enough to cook 2 steaks at the same time without overcrowding. Cook one steak at a time.)
- Let your steak cook on one side for 2.5 minutes without touching. Then flip and add butter to the pan. Tilt the pan slightly away from you, scoop the melted butter with a spoon and start basting your steak for approximately 7-10 seconds. Do that a couple more times during the cooking process. Your steaks should be cooked to medium rare after 5-7 minutes depending on the thickness of the meat. The temperature should read 60C/145F when tested with meat thermometer. If your prefer your steaks well done, it should take approximately 10 minutes.
- Remove your steaks to a plate and let it rest for 10 minutes. Loosely cover with foil to keep the temperature.
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- Heat 1 tablespoon butter, olive oil and garlic in a 12-inch heavy skillet over moderately high heat until hot but not smoking, Add steaks then saute 2-3 minutes per side for medium. Squeeze more lemon juice on the steak right before removing from heat. Transfer steaks with tongs to a plate and serve warm.
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2.8/5 Total Time 45 minsServings 4Calories 359 per serving
- Make the Herb Sauce: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside.
- Make the Cauliflower Steaks: With a sharp knife, cut the cauliflower into 1-inch-thick slices. (You should get about 8 slices.) Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with ½ teaspoon smoked paprika, salt and pepper.
- Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 3 to 4 minutes per side. The cauliflower should be easily pierced with a fork but not so tender that it falls apart.
- To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately. Note: Leftover sauce will keep in the refrigerator for up to a week.
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- Fit wire rack into jelly-roll pan. Prepare herb sauce: In food processor with knife blade attached, combine parsley, cilantro, and garlic; pulse until finely chopped.
- Add oil, vinegar, oregano, red pepper, and 1/8 teaspoon each salt and black pepper; pulse to blend.
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