Arabian Steak Food

FRENCH CUT STEAK

French Cut Steak image

Provided by Melissa d'Arabian : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 (1 pound) skirt steak, cut in half
2 tablespoons vegetable oil, divided
1/4 cup butter, divided
2 medium sweet onions, sliced
1/3 cup white wine
2 tablespoons red wine vinegar
1/3 cup beef stock or broth

Steps:

In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.

SLICED SIRLOIN STEAK

Sliced Sirloin Steak image

Provided by Melissa d'Arabian : Food Network

Time 21m

Yield 4 servings

Number Of Ingredients 11

Ingredients

One 1 1/2-pound sirloin steak
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
Poblano Pesto, recipe follows
2 poblano peppers
1/2 cup grated Parmesan
1/4 cup fresh cilantro leaves, roughly chopped
2 cloves garlic, coarsely chopped
1 tablespoon chili powder
1/2 cup vegetable oil
Kosher salt

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.

ARABIC CHICKEN WITH LEMON & THYME

Arabic Chicken With Lemon & Thyme image

Our favorite recipe from our favorite Syrian-Lebanese cookbook, "Foods from Biblical Lands."The actual name is Djaj ma' limoon wa za' tar, but the kids call it "Arabic Chicken" and ask for it frequently. Save the leftover cooking juices to put over rice, potatoes, etc. (Actually, we use the marinade on potatoes, zukes, green beans..whatever we have and can throw in the oven). It's one of my standard potluck dishes and always gets raves (I use smaller chunks of chicken when cooking and then layer it over a 9x13 pan of rice pilaf for an easy self-serve dish). Also works to use packages of boneless, skinless chicken breasts (be careful not to overcook!). I've even been pressed for time and not broiled it and liked it just as much, or used it as marinade for grilled chicken...hard to mess this one up!

Provided by winkki

Categories Chicken Breast

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 (4 lb) broiler-fryer chickens, in pieces
1/2-3/4 cup salad oil (I use half canola & half olive)
2/3 cup lemon juice
2 tablespoons thyme
1 teaspoon garlic powder

Steps:

Mix all ingredients (but chicken) for marinade.
Marinade chicken at least an hour (up to overnight).
Place chicken in baking dish.
Bake 1 hr at 350, then broil 15 min or until golden brown.

FRENCH CUT STEAK

French Cut Steak image

Posting the recipe for safe keeping. This was a recipe Melissa d'Arabian made for $10 Dollar Dinners. Sounds delcious. I would grill the steak, weather permitting, then serve as directed.

Provided by diner524

Categories Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
kosher salt & freshly ground black pepper, to taste
1 lb skirt steak, cut in half
2 tablespoons vegetable oil, divided
1/4 cup butter, divided
2 sweet onions, sliced
1/3 cup white wine
2 tablespoons red wine vinegar
1/3 cup beef stock (or broth)

Steps:

In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.

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