Spanish Steak Or Spanish Chicken Recipes

SPANISH STEAK

Steps:

• Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub on one side. Grill rub-side down over high heat, 3 to 4 minutes, then flip and grill 5 to 6 more minutes (for medium-rare). Serve with Sherry Vinegar Steak Sauce (recipe below).
• Whisk all of the ingredients in a bowl.
• Blend all of the ingredients in a food processor or blender until smooth. If the mixture is too thick to pour, add a few tablespoons of water.

SLOW COOKER SPANISH BEEF STEW

Steps:

• Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
• Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
• Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
• Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

SPANISH STEAK

Steps:

• 1. Two pounds top round steak cut about two inches thick, leave on the fat . Brown in hot frying-pan, then add three-fourths cup boiling water, cover and bake forty-five minutes in moderate oven. Sprinkle with salt and pepper; cover with layer of sliced seasoned onions. Bake another hour. Then cover with layer of solid meat of a can of tomatoes. Bake again fifteen minutes. Sprinkle over top two tablespoons grated cheese; place in oven long enough for cheese to melt. There will be a delicious thick gravey and the steak will be very tender. Recipe given by; Mrs. M. C. Durkin of Shamokin, Pa.

SPANISH HERBED FLANK STEAK

Steps:

• Mix marinade together in a large bag
• Add steak to back and refrigerate for at least 30 minutes, can be in marinade up to 24 hours. Mix together herb mixture
• Remove steak from marinade, and rub herb mixture all over and let rest for 30-45 minutes to allow to come to room temperature before cooking.
• Preheat broiler.
• Broil med-high to desired temperature for doneness (See post for approximate times)
• Remove from heat and let rest for 5-10 min. before slicing
• Slice thinly, against the grain at a 45° angle
• Serve and enjoy!

SPANISH STEAK OR SPANISH CHICKEN

Steps:

• Spray deep skillet with cooking spray or lightly oil (May use a couple of TBS. Oil if needed to keep meat from sticking but not necessary if using Teflon coated pan.).
• Season meat with salt and pepper, to taste.
• Brown on both sides.
• Add vegetables, tomatoes and tomato sauce.
• Cover and simmer for 30 minutes, or until meat is tender.

GRILLED SPANISH MUSTARD BEEF

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Whisk sherry vinegar, olive oil, mustard, paprika, garlic, salt, and pepper together in a large bowl. Place steak in marinade and turn to coat. Marinate at room temperature for 30 minutes.
• Cook steak on the preheated grill, turning once, until each side is browned, steak is beginning to firm, and is hot and slightly pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest for 5 to 10 minutes before slicing.

SPANISH STEAK SAUCE

Steps:

• Place all ingredients into food processor and pulse at first, then process to combine into thick but smooth sauce. Serve over sliced steak.