GARLIC-BUTTERED SLICED STEAK WITH ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Heat extra-virgin olive oil in a medium skillet over medium-low to medium heat, then add onions and roasted peppers, season with salt and pepper and cook gently until soft but not caramelized, 12 to 15 minutes. Stir in parsley.
- Heat a large skillet or a cast iron griddle to high.
- Toast the bread under broiler and reserve.
- Melt butter in a small saucepan over low heat, add garlic. Remove pan from the heat and set aside until the steaks are cooked.
- Season 1 side of the steaks with salt and pepper and place seasoned side down in the hot skillet or griddle.. Cook 3 minutes until the meat can be moved easily. Season the reverse side of meat. Flip steaks, reduce heat to medium and cook 6 to 7 minutes for medium rare, 8 to 10 for just pink. Remove meat and let rest a few minutes. Slice steaks 1/4-inch thick against the grain. Pile onions over toast, top with sliced steak, and spoon garlic butter down over the top of each portion.
CREAMY SLICED STEAK AND POTATOES
This is a simple one pot meal. It is very hearty, tasty, and inexpensive.
Provided by Mommeee
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the onions, and cook until they begin to soften, about 3 minutes. Increase the heat to medium-high, and add the sliced sirloin. Cook and stir until the meat is no longer pink, and beginning to brown around the edges, about 7 minutes. Add the potatoes, cream of mushroom soup, and milk. Bring to a simmer, then reduce the heat to medium-low, and simmer 10 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 525.7 calories, Carbohydrate 34.5 g, Cholesterol 88.3 mg, Fat 24.6 g, Fiber 3.2 g, Protein 40.7 g, SaturatedFat 7.5 g, Sodium 1560.6 mg, Sugar 3.8 g
SLICED STEAK
This is a really big recipe. But it is also very simple. My cousin came up with it, she made it origanaly for 2-3 people using only one steak. Then we made this for my uncles b-day, and everyone enjoyed it(all 18 people) we served it with sauted vegtables.
Provided by ChrisM
Categories One Dish Meal
Time 1h45m
Yield 18-20 serving(s)
Number Of Ingredients 4
Steps:
- Slice steak into 2 inch strips.
- Cook steak in electric skillet for till a little pink.
- While steak is cooking, mix steak sauce, water, seasoning in a bowl.
- Adjust seasoning as needed and adding more water to thin.(If too strong, just use your own judgement).
- Pour mixture over steak.
- Simmer on low heat for about 30 minutes to an hour(the longer it simmers the more tender it gets).
- Serve with sauted vegtables,on egg noodles or however else you can think of.
- Enjoy!
Nutrition Facts : Calories 412.8, Fat 25.7, SaturatedFat 9.5, Cholesterol 147.4, Sodium 169.2, Protein 42.5
QUICK SKILLET STEAK WITH ONIONS AND MUSHROOMS
This easy weeknight steak dinner with onions and mushrooms takes about 15 minutes to make and is always a hit with my whole family.
Provided by Gina
Categories Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste.
- Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef.
- Cook 1 minute, then turn steak and cook an additional 30 seconds.
- Set aside in a large dish.
- Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more.
- Add remaining steak to the dish.
- Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper.
- Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.
- Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with oil.
- Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half.
- Add to dish with steak and onions and stir to combine.
- Serve over rice.
Nutrition Facts : ServingSize 1 /4th (about 4 oz), Calories 95.4 kcal, Carbohydrate 3.5 g, Protein 12.5 g, Fat 4.1 g, Sodium 26.8 mg, Fiber 1 g, Sugar 1.1 g
TEXAS STYLE SLICED STEAK
This recipe came from a McCall's B-B-Q cookbook published in 1966! My mother used to make this often, and we all loved it! Now it has become one of my family's favorites. It is also good with flank steak!! (I never use a 4 lb. steak, so we just have more sauce!)
Provided by MustangMom
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To Make Marinade: Combine all ingredients and mix well.
- Pour over steak in shallow baking dish.
- Cover and refrigerate for 2 hours, turning occasionally.
- Remove steak from marinade.
- Reserve marinade for sauce.
- To Make Sauce: Combine marinade with other ingredients.
- Bring to a boil.
- Boil and reduce heat.
- Simmer uncovered 10 minutes.
- Grill Steak.
- To Serve: Cut steak crosswise into 1/2" thick slices.
- Arrange steak on plate and pour sauce over steak.
- Cook time does not include marinating or grilling steak.
Nutrition Facts : Calories 847.6, Fat 31.9, SaturatedFat 7.9, Cholesterol 258.6, Sodium 1509.3, Carbohydrate 32, Fiber 4.4, Sugar 22.3, Protein 106.7
SLICED SIRLOIN STEAK
Provided by Melissa d'Arabian : Food Network
Time 21m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the steak liberally with salt and pepper, and allow to sit at room temperature for 15 to 30 minutes. Meanwhile, heat a grill pan over medium-high heat. Brush the steak with vegetable oil and cook on grill pan, undisturbed for 3 minutes. Flip the steak over and cook until the steak is 130 degrees F for medium rare, about 3 minutes more. Remove to a cutting board, and allow to rest a full 5 minutes before slicing. Cut the steak with a sharp knife against the grain into thin slices. Fan slices out onto a serving platter and top with the Poblano Pesto.
- Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.
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- Heat a fry pan large enough to hold the onions over medium heat. Add 2 tablespoons of butter the onions and slowly cook (sweat) over medium-low heat until honey colored.
- When the onions are done, make the "toast points". You can toast the bread in a toaster, in a frying pan or in the oven. To toast in the oven, pre-heat the oven to 350° F. Cut the crusts off the bread and discard unless you can use them for something else. Cut each slice of bread into 4 triangles and place on a baking sheet.
- Melt the other two tablespoons of butter and brush some on one side of each piece of bread. Reserve the rest of the melted butter for assembly.
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