Pan Fried Steak With Vegetables Recipes

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KITTENCAL'S PERFECT PAN-FRIED STEAK



Kittencal's Perfect Pan-Fried Steak image

For perfect results plan ahead the steaks must be brought down to almost room temperature which might take several hours, this recipe works perfectly for beef tenderloin steaks of coarse you may use it for any cut of beef, cooking times stated is for an 8-ounce steak at 1-1/2 inch thick --- I use Montreal Steak Spice for this but freshly ground coarse black pepper will work fine, and you may adjust the black pepper to taste, since salt will draw out the juices from the beef do not salt until after cooking --- since not all cuts of meat are the same, for this method a more tender cut of steak is suggested to use such a strip loin etc.

Provided by Kittencalrecipezazz

Categories     Steak

Time 3h6m

Yield 2 serving(s)

Number Of Ingredients 5

2 (8 ounce) boneless beef steaks (1-1/2-inch thick)
3 tablespoons vegetable oil
2 teaspoons montreal steak spice (or use freshly ground coarse black pepper)
2 tablespoons butter
salt (to taste, to be added after cooking only) (optional)

Steps:

  • In a bowl combine 3 tablespoons oil with 2 teaspoons steak seasoning or ground black pepper.
  • Rub both steaks with the oil/pepper mixture.
  • Allow the steaks to sit out to almost room temperature (about 1-1/2 to 2 hours).
  • Heat a large heavy skillet over medium-high heat.
  • Quickly sear the meat about 5 seconds on each side; remove from the skillet to a plate.
  • Add 2 tablespoons butter to the hot skillet allow to sizzle and brown, then return the meat to the skillet and fry 4-5 minutes per side (the outside of the steak should be browned and crisp).
  • Remove steaks from the skillet and allow to stand for 5 minutes to allow the juice to settle.

Nutrition Facts : Calories 282.1, Fat 31.9, SaturatedFat 9.9, Cholesterol 30.5, Sodium 101.4, Protein 0.1

PAN-FRIED STEAK



Pan-Fried Steak image

Follow our foolproof recipe for a restaurant-quality pan-fried steak in under 10 minutes. Serve with a simple steak sauce and a classic side like roasted potatoes. From the book Mad Hungry, by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 4

2 strip steaks (each about 1 inch thick), room temperature
Kosher salt and freshly ground pepper
1 teaspoon unsalted butter
Simple Steak Sauce, optional

Steps:

  • Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
  • Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.

STIR-FRIED STEAK AND VEGGIES



Stir-Fried Steak and Veggies image

There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. If I'm in a hurry or don't have fresh vegetables on hand, I'll reach for two bags of frozen stir-fry vegetables instead.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 15

1 tablespoon cornstarch
1 tablespoon brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup cold water
1/4 cup soy sauce
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons vegetable oil
2 cups broccoli florets
2 cups cauliflowerets
1 large onion, chopped
1 cup sliced carrots
Hot cooked rice

Steps:

  • In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.

Nutrition Facts : Calories 286 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.

EASY SIRLOIN SKILLET WITH VEGETABLES RECIPE



Easy Sirloin Skillet with Vegetables Recipe image

Easy Sirloin Skillet with Vegetables is a hearty, delicious, low carb and keto pan fried top sirloin steak dinner with mushrooms, zucchini, and onions for a cheese-free way to use up cheesesteak style thin sliced top sirloin!

Provided by Courtney O'Dell

Time 15m

Number Of Ingredients 7

2 tbsp olive oil
1 1/2 lb top sirloin, thinly sliced
1 white onion, skin removed, halved, and sliced into thin strips
1 zucchini, sliced into thin half rounds
8 oz cremini mushrooms, cleaned and sliced thin
2 tsp pepper, freshly cracked
1 tbsp montreal steak seasoning

Steps:

  • Heat large pan or skillet on high until hot to the touch.
  • Add olive oil to pan and swirl until thin and shimmery, about 30 seconds.
  • Add sliced sirloin to pan, making sure to not stack on top of itself or in big clumps - don't crowd together.
  • Let sliced sirloin brown, then stir to flip and brown on other side - about 1-2 minutes per side.
  • Add onions to pan, let cook until softened, another 3 minutes.
  • Add zucchini, mushrooms, and seasonings and continue to cook until vegetables are softened and lightly browned, about 3-4 minutes.
  • When vegetables are lightly browned, remove from heat and serve immediately in a sandwich, over rice or cauliflower rice, with vegetables, or on a plate and enjoy!

Nutrition Facts : Calories 340 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 308 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

PAN FRIED STEAK WITH VEGETABLES



Pan Fried Steak With Vegetables image

This has become a mainstay at my house. It evolved out of a recipe I saw on the Food Channel a while back. I've done this recipe with fish filets, chicken breast, lamb and a number of other things, and for some reason it's always worked. You just have to use an appropriate wine for your meat of choice, i.e. a nice fat Cabernet will work well for steak, but will gag and bury any white fish.

Provided by sdowswell

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

2 steaks, i suggest a medallion cut sirloin
1/2 bunch asparagus, cleaned and woody stems removed
1 tablespoon fresh rosemary, chopped
2 cups cleaned and sliced mushrooms (portabello are nice but button or brown are good too)
1 cup red wine
2 shallots, chopped
1 garlic clove, minced
1 1/2-2 cups halved cherry tomatoes or 1 1/2-2 cups grape tomatoes
3 tablespoons butter
1 tablespoon olive oil
kosher salt and pepper

Steps:

  • Pat 1-2 pinches of salt into each side of the steaks.
  • Heat a large sauté pan or iron skillet to medium high.
  • You'll want to avoid non-stick for this purpose and don't put any oil in the pan either, as we're going to want all those little bits that stick to the bottom of the pan for later.
  • Place steaks in pan and let sear.
  • DON'T YOU DARE POKE AT 'EM!
  • Cook on each side to desired doneness-- when they're just underdone, remove from skillet, place on plate, and stick that plate in a 200°F oven to keep warm, and to rest.
  • Heat olive oil in the same pan as you cooked your steaks inches.
  • Add your mushrooms, shallots, garlic and a pinch of salt and few grinds of pepper and sweat at medium until tender, stirring occasionally.
  • Raise heat to medium-high and add rosemary and asparagus and gently add red wine.
  • Cover and let sit for 5 minutes.
  • Uncover, and add tomato halves.
  • Keep stirring occasionally until liquids have reduced to a syrupy texture.
  • Squish 6-10 tomato halves with a fork (another reason to avoid non-stick pans for this) and add the butter in chunks randomly throughout the pan.
  • Reduce heat to minimum and let the butter melt.
  • Get the steaks out of the oven (carefully! that plate is gonna be hot!) and place one on each plate to be served.
  • Using tongs or a slotted spoon, divide veggies between the two plates.
  • Spoon some of that sauce over each plate, making sure to keep the portions equal (many arguments over 'who got more sauce' whenever we have this--trust me the extra care is warranted).
  • Garnish with some parsley or rosemary sprigs and serve.

MARINATED SKIRT STEAK WITH PAN-ROASTED VEGETABLES



Marinated Skirt Steak with Pan-Roasted Vegetables image

Knock their socks off with this juicy Marinated Skirt Steak with Pan-Roasted Vegetables. Our video will take you through the recipe step by easy step.

Provided by My Food and Family

Categories     Beef

Time 50m

Yield 4 servings

Number Of Ingredients 8

2/3 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
2 Tbsp. KRAFT Sweet Honey Barbecue Sauce
1/2 tsp. Sriracha sauce (hot chili sauce)
1 beef skirt steak (1 lb.), cut into 4 pieces
1 cup small cauliflower florets
1 onion, cut into thin wedges
1 small red pepper, cut into thin strips
2 cups chopped kale

Steps:

  • Reserve 2 Tbsp. dressing. Mix remaining dressing with barbecue sauce and Sriracha sauce. Pour half over meat in shallow dish; turn to evenly coat all pieces. Refrigerate 15 min.
  • Meanwhile, cook cauliflower, onions and peppers in large skillet sprayed with cooking spray on medium-high heat 5 min or until crisp-tender, stirring occasionally. Spoon into large bowl. Add kale and reserved dressing; toss lightly.
  • Remove meat from marinade; discard marinade. Add meat to skillet; cook 4 to 5 min. or each side or until medium doneness. Transfer to cutting board; tent with foil. Let stand 5 min.
  • Cut meat across the grain into thin slices. Serve with vegetables and remaining dressing mixture.

Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

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