Minute Steaks With Shishitos And Jasmine Rice Recipes

MINUTE STEAK AND MUSHROOM SAUCE

Steps:

• Slice mushrooms (if using fresh) and saute in butter until tender.
• If using a can, drain well.
• Set aside.
• In a large skillet, heat oil.
• Salt minute steaks and dredge in flour.
• Fry until breading is brown.
• **Make sure when frying you leave the meat long enough for the breading to fry until it sets, as it will fall off if not fried long enough.
• This is what makes it GOOOOD!
• When the meat is fried, place on paper towels to drain excess oil.
• Place in a 2 quart casserole dish and keep warm.
• Leave 2 tablespoons of oil in the skillet and remove the rest.
• Add cream of mushroom soup, milk, and mushrooms, stirring constantly.
• Let soup simmer on med-low heat until throughly heated.
• Pour over warm meat and serve.

MINUTE STEAKS WITH SHISHITOS AND JASMINE RICE

Steps:

• Place rice and water in a saucepan with a tight-fitting lid over medium high heat. Bring to a boil, season lightly with salt, and top with lid. Reduce to a simmer and cook until rice is tender, 12 minutes. Uncover lid and fluff with a fork.
• Meanwhile, dry steaks well and season very generously with salt. Heat a large cast iron skillet over high heat. When smoking, add grapeseed oil and swirl to coat. Transfer steaks to skillet and top immediately with another skillet or two, to encourage browning. Cook 1 minute, flip, and remove to a plate to rest.
• Wipe out skillet and add olive oil. Add shishitos, season with salt, and cook, turning only occasionally, until deeply charred and softened, about 6 minutes. Add scallion whites and cook until crisped, 1 minute. Remove from heat.
• Thinly slice steaks against the grain and plate with shishitos and rice. Garnish with scallions greens and serve.

FIFTEEN MINUTE STEAK

Steps:

• Preheat the broiler, or light a fire in an open grill.
• Rub the steak with the salt, pepper, and toasted sesame oil.
• When the broiler is hot, or the coals are covered with gray ash, cook the steak on one side for 7 1/2 minutes.
• Turn the steak over and cook the other side for another 7 1/2 minutes for medium-rare.
• Allow the steak to rest for 10 minutes before slicing.
• Just before you are ready to serve, combine the green onions, ginger, and oyster sauce.
• Heat the oil in a small pan until it is smoking and pour this over the green onion mixture.
• Ladle the mixture over the steak and serve at once.

SWEDISH MINUTE STEAKS WITH MUSTARD SAUCE

Steps:

• Preheat a fry pan with 2 tbs of butter in the pan until butter is melted. Fry the steaks in the pan until golden, a few minutes should do (if it seems dry add a bit more butter).
• Add crème fraîche and mustard to the pan. Let simmer on Med-Low for about 2-3 minutes.
• Season with salt & pepper. Garnish with parsley if desired.

MINUTE STEAKS

Steps:

• Brown the cubed steaks in skillet, then drain fat.
• Add all the ingredients, mix well then cover.
• Cook on medium heat until steaks are tender.

MINUTE STEAK AND MUSHROOM SAUCE

Steps:

• Slice mushrooms (if using fresh) and saute in butter until tender.
• If using a can, drain well.
• Set aside.
• In a large skillet, heat oil.
• Salt minute steaks and dredge in flour.
• Fry until breading is brown.
• **Make sure when frying you leave the meat long enough for the breading to fry until it sets, as it will fall off if not fried long enough.
• This is what makes it GOOOOD!
• When the meat is fried, place on paper towels to drain excess oil.
• Place in a 2 quart casserole dish and keep warm.
• Leave 2 tablespoons of oil in the skillet and remove the rest.
• Add cream of mushroom soup, milk, and mushrooms, stirring constantly.
• Let soup simmer on med-low heat until throughly heated.
• Pour over warm meat and serve.