Steak N Baked Recipes
STEAK 'N' BAKED
This recipe stars a baked potato, with two cooking options, stuffed with classic steakhouse flavors.
Provided by Annacia
Categories Steak
Time 36m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash potatoes; pierce with fork.
- Arrange potatoes on microwave-safe plate in spoke formation, leaving 1 inch between each potato.
- Micro-cook on high (100 percent power), uncovered, 14 to 18 minutes or until tender. (Or bake potatoes in 425 degree F oven for 40 to 60 minutes.)
- Let stand 5 minutes.
- Meanwhile, preheat broiler.
- Trim fat from steak.
- Place meat on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 16 to 18 minutes for medium-rare (145 degrees F) or 19 to 21 minutes for medium (160 degrees F), turning once halfway through broiling. Transfer meat to cutting board; let stand 5 minutes.
- Or, to grill, prepare steak as above.
- For charcoal grill, grill on rack of uncovered grill directly over medium coals 18 to 22 minutes for medium (160 degrees F), turning once. For gas grill, preheat grill. Reduce heat to medium.
- Place meat on grill rack over heat.
- Cover; grill as above.
- To serve, roll each potato gently under your hand.
- Cut an X in top of potato. Press in and up on ends of potato.
- Cut steak in bite-size strips.
- Top potatoes with beef strips and spinach; drizzle with dressing.
- Top with onion wedges.
Nutrition Facts : Calories 459, Fat 27.2, SaturatedFat 5.1, Cholesterol 65.4, Sodium 543.9, Carbohydrate 31.7, Fiber 3.3, Sugar 3.6, Protein 22.6
BAKED STEAK
A nice change to broiling or grilling, the gravy is delicious. I always serve this with mashed potatoes.
Provided by chia2160
Categories Steak
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Pound steak to tenderize.
- Dredge both sides in flour, salt and pepper.
- In heavy oven proof skillet heat oil, add steak and brown on both sides, remove add stock, bring to boil, scraping bits off pan.
- Add Worcestershire sauce, more salt and pepper to taste; remove from heat.
- Layer half the onions in pan, add steak, layer rest of onions, broth, spoon some broth on top.
- Bake for 2 hours, covered, basting steak after 1 hour.
- Remove to cutting board and slice.
- Serve with the gravy.
BAKED STEAK AND POTATOES
I only had steak and potatoes on hand and did not feel like driving to the store to pick up any more food. This came out so good! I found a few recipes online that used similar ingredients so that's how I came up with this. Hope you enjoy!
Provided by Stefanie828
Categories One Dish Meal
Time 1h50m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees fahrenheit.
- Cube the steak and the potatoes.
- Place steak and potatoes into large mixing bowl.
- Season with salt, pepper, garlic, and onion to taste. I use about a pinch of everything.
- Pour in balsamic vinagerette.
- Stir everything together and then put into baking dish.
- Use a baking dish that is large enough that the salad dressing covers the steak and potatoes completely. Otherwise the steak on top will come out hard and the potatoes will not be cooked all the way through.
- Cook for 1 and 1/2 hours.
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- Bring your steak to room temperature.Cold meat will seize in a hot environment. Let it hang outside of the fridge for about 30 minutes while you preheat your oven.
- If you're using a skillet, get it HOT. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust. If you're starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture.
- Season the steak generously. For real, use more salt than you think you need. Rub some olive oil onto meat, then use more salt than makes you feel comfortable.
- Sear it on one side! Again, only if you're working with a big hunk of steak, sear one side in your (very hot) skillet, just until it's dark and the bottom starts to pull away, making it easy to flip.
- Finish it in the oven. For thicker cuts of meat, in your 450° oven, you should expect about 10 minutes. For thinner cuts of meat, under the broiler, it's about 6 minutes per side.
- Let it rest. This is very important if you want your steak to be nice and juicy. Get too eager and slice too early, and all that flavor gets wasted on the cutting board.
- Slice against the grain! One of the most common reasons for tough and chewy steak is incorrectly slicing it. Going against the grain means slicing perpendicularly to the grain of the meat.
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