Minute Steaks With Taco Sauce Recipes

MINUTE STEAKS WITH TACO SAUCE

Steps:

• Heat the butter and oil in a frying pan.
• Season the steaks with salt and pepper and fry for 1 minute on each side on fairly high heat.
• (add other spice if desired) Place the cooked steaks into a serving dish and Place in the oven to keep warm.
• Add mushrooms to the pan.
• Cook on high heat and lightly brown.
• Remove from pan and place in oven to keep warm.
• Pour the taco sauce in the pan and simmer for about 1 minute.
• Place the mushrooms and steaks on a plate and pour the taco sauce over the steaks.
• Garnish with the parsley.
• Serve.

EASY MINUTE STEAKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, briefly brown the cube steaks.
• Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.

MINUTE STEAK WITH QUICKIE COGNAC SAUCE

Steps:

• Put some oil in a cast-iron skillet over medium heat.
• Place the steak on a plastic board and cover with plastic wrap. Pound the steak with the flat side of a meat mallet until it is about 1/4-inch thick. Remove the plastic wrap.
• Sprinkle the steak on both sides with salt and pepper. When the oil begins to visibly smoke, add the steak to the skillet. Cook on the first side, 2 to 3 minutes. (Resist the temptation to flip or move the steak as it cooks.) Turn the steak on the second side and cook until browned and an instant-read thermometer registers between 125 and 130 degrees F for rare, between 130 and 135 degrees F for medium-rare, or between 135 and 140 degrees F for medium, 2 to 3 minutes more.
• Meanwhile, peel and mince the shallots.
• Remove the steak from the skillet to a clean plastic cutting board while you make the sauce. Pour off the excess grease from the skillet. Add the shallots to the skillet along with the butter and cook until the shallots are translucent, 2 to 3 minutes. Pull the skillet off the heat and add the cognac. Gently tilt the skillet towards the flame to ignite the alcohol. Cook until the flame subsides and the liquid reduces almost completely. (See below for an alternative method for igniting alcohol.) Add the beef stock, mustard and vinegar and stir to combine. Reduce until thick, 3 to 5 minutes.
• Meanwhile, thinly slice the chives. Add the steak and any accumulated juices back to the skillet. Spoon the shallots and juices over the steak, then transfer back to the cutting board. Slice the steak, then arrange on a serving platter. Spoon over any additional sauce and sprinkle the sliced chives over the top.