Steaksandwicheswithtarragonmayonnaise Recipes

PAN-FRIED STEAK WITH MARSALA SAUCE

Pan-Fried Steak with Marsala Sauce image

A very fast and easy recipe for a delicious steak indoors with a superb sauce--my family loves this! Rib-eye steak can be substituted for the chuck steak.

Provided by MRSCAPIII

Categories Meat and Poultry Recipes Beef Steaks

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

4 (8 ounce) beef chuck steaks, well trimmed
salt and pepper to taste
2 cloves garlic, crushed
½ cup Marsala wine
½ cup chicken broth
3 tablespoons butter
¼ teaspoon dried rosemary, crushed

Steps:

Heat a large, heavy skillet over high heat for 2 minutes, or until very hot. Season steaks with salt and pepper to taste.
Place steaks in hot skillet and immediately turn down the heat to medium high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, depending on your tastes. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
Remove skillet from heat. Quickly saute the garlic for 1 to 2 minutes in the skillet using residual heat. Return skillet to medium low heat and add Marsala and chicken broth. Bring to a boil and reduce for 3 minutes.
Remove pan from heat and whisk in butter and rosemary. Serve sauce over steaks.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 4.9 g, Cholesterol 128.5 mg, Fat 20.3 g, Fiber 0.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 254.7 mg, Sugar 2.5 g

ALL-AMERICAN STEAK AND ONION SANDWICHES

All-American Steak and Onion Sandwiches image

Quick touches are the key to good steak sandwiches: In 15 minutes, the beef absorbs the flavors of the marinade, and sliced onions become a sweet-tart component.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 45m

Number Of Ingredients 10

Ingredients

1 top round steak (1 pound), about 1 1/2 inches thick
1 tablespoon Worcestershire sauce
Coarse salt and ground pepper
1 medium red onion, halved and thinly sliced
6 tablespoons white-wine vinegar
1 teaspoon sugar
2 tablespoons olive oil
1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces
8 slices whole-wheat bread, toasted
2 tablespoons Dijon mustard

Steps:

Pierce steak all over with a fork. Place in a shallow dish, and rub with Worcestershire; season with salt and pepper. Let stand at least 15 minutes. In a small bowl, combine onion, 4 tablespoons vinegar, and sugar; season with salt and pepper. Let stand at least 15 minutes.
In a large skillet, heat 1 tablespoon oil over medium-high. Cook steak 6 minutes. Turn, and cover; reduce heat to medium. Cook until medium-rare, 6 to 8 minutes (if steak is browning too quickly, reduce heat to medium-low). Transfer to a plate; let rest 10 minutes. Thinly slice against the grain.
While steak rests, stir together 2 tablespoons vinegar and 1 tablespoon oil in a serving bowl; season with salt and pepper. Add lettuce, and toss.
Spread 4 slices of bread with Dijon; top with steak and onion. Close sandwiches; serve with salad.

Nutrition Facts : Calories 427 g, Fat 18 g, Fiber 4 g, Protein 33 g

STEAK AND ONION SANDWICHES WITH HORSERADISH MAYONNAISE

Steak and Onion Sandwiches with Horseradish Mayonnaise image

Categories Sandwich Beef Onion Sauté Kid-Friendly Quick & Easy Back to School Lunch Horseradish Mayonnaise Arugula Winter Poker/Game Night Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 2 servings

Number Of Ingredients 7

Ingredients

3 tablespoons butter, divided
1 medium red onion, thinly sliced into rounds
1 12-ounce rib-eye steak, about 3/4 inch thick
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 kaiser rolls, halved horizontally, lightly toasted
1 cup arugula

Steps:

Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add onion; sauté until soft and lightly browned, about 5 minutes. Transfer to plate.
Add remaining 1 tablespoon butter to skillet and increase heat to medium-high. Season steak on both sides with salt and pepper. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer steak to work surface; cover and let stand 5 minutes.
Meanwhile, mix mayonnaise and horseradish in small bowl. Spread mixture over cut sides of rolls. Thinly slice steak. Place steak slices on roll bottoms. Top with onions and arugula, then roll tops, and serve.

TARRAGON STEAK SAUCE

Tarragon Steak Sauce image

I first made this on the Valentine's Day that my husband proposed to me. After he tasted it I think it sealed the deal! It is very elegant when served with steak, and it can also be used on chicken. Very flavorful and simple!

Provided by IAteMyGluestick

Categories Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1/4 cup white wine
2 tablespoons tarragon vinegar
1 tablespoon finely chopped onion
1/8 teaspoon pepper
2 1/2 tablespoons crushed dried tarragon leaves
1 tablespoon chervil
dried parsley
3 egg yolks
1/2 teaspoon salt
3/4 cup real butter

Steps:

Combine wine, vinegar, and herbs in a double boiler.
Cook until it is reduced by half.
Scramble the egg yolks and salt in a blender or food processor (I prefer a blender).
Add the wine/herb mixture to the eggs in the blender/processor.
Now melt the butter in a saucepan until it is very hot bubbly.
Turn on the blender/processor, and pour very hot butter through the cork in the blender lid or through the top of the food processor (you must do this while the machine is blending!) This will cook the egg mixture. Whip until everything is mixed and smooth like a mayonnaise.
Serve right away, usually on the side for dipping, or you can spoon some on top of the steak.

Nutrition Facts : Calories 720, Fat 75.3, SaturatedFat 46, Cholesterol 466.2, Sodium 1086.6, Carbohydrate 3.8, Fiber 0.4, Sugar 0.7, Protein 5.2

ITALIAN STEAK SANDWICHES

Italian Steak Sandwiches image

My sister came up with these quick sandwiches that use minced garlic and other seasonings to bring pizzazz to deli roast beef. Add some carrot sticks or a tomato salad for a fantastic lunch in no time. -Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/2 pound sliced deli roast beef
1/2 cup beef broth
2 tablespoons red wine or additional beef broth
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
4 sandwich rolls, split
4 slices provolone cheese

Steps:

In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through. Place beef slices on rolls; drizzle with broth mixture. Top with cheese. Freeze option: Freeze cooled meat mixture and juices in freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 440 calories, Fat 20g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 1261mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

GRILLED STEAK AND ONIONS WITH ROSEMARY-BALSAMIC BUTTER SAUCE

Grilled Steak and Onions with Rosemary-Balsamic Butter Sauce image

Categories Beef Garlic Herb Onion Backyard BBQ Dinner Rosemary Steak Fall Summer Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

8 tablespoons (1 stick) chilled unsalted butter, divided
1 large shallot, minced
1/2 cup balsamic vinegar
2 large fresh rosemary sprigs
2 pounds mixed sweet onions, large shallots, baby leeks, and green onions
2 tablespoons olive oil
4 (1 1/4-inch-thick) New York strip steaks (each about 6 ounces)
2 tablespoons orange juice

Steps:

Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).
Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.
Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.
Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.

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