Asian Sauced Sliced Steak On Toast Food

ASIAN-SAUCED SLICED STEAK ON TOAST

Steps:

• Mix steak sauce, sherry, soy sauce and sugar in nonmetal dish. Add steak; stir to evenly coat all steak slices. Cover. Refrigerate 1 hour to marinate, stirring occasionally.
• Place steak and marinade in large skillet; cook on medium-high heat 10 min. or until steak is cooked through, stirring frequently. Add 3 Tbsp. of the onions; stir. Bring to boil.
• Arrange 3 toast triangles on each of 4 serving plates; top evenly with the steak mixture. Sprinkle with the remaining 1 Tbsp. onions. Top each with 2 of the tomatoes. Garnish as desired.

SLICED SHELL STEAK ON PARMESAN TOAST WITH SHALLOT AND SOUR CREAM SAUCE

Steps:

• Toast the bread slices on a rack in a preheated 350°F. oven until they are golden, sprinkle one side of each toast with the Parmesan, and broil the toast under a heated broiler about 4 inches from the heat for 1 minute, or until the cheese is bubbly.
• In a skillet heat the butter over moderately low heat until the foam subsides and in it cook the shallots, stirring, until they are softened. Remove the skillet from the heat, whisk in the sour cream, the Worcestershire sauce, the Tabasco, and salt and pepper to taste, and keep the sauce warm, covered.
• Broil the steak on the rack of a broiler pan, brushed with the oil, under the preheated broiler about 8 inches from the heat, turning it once, for 7 minutes on each side, or until it is medium-rare, transfer it to a carving board, and let it stand for 1 minute. Slice the steak, reserving any juices, and divide it between the toasts, arranging it in overlapping slices. Nap the steak with the reserved juices and serve it with the sauce.

ROAST BEEF SIRLOIN WITH SIMPLE ASIAN SAUCE

Steps:

• Score the fat on the beef in a criss-cross pattern. Mix together the five-spice and sugar, then season really well with salt and pepper. Rub all over the beef, then leave to marinate, preferably overnight.
• Heat oven to 200C/fan 180C/gas 6. When ready to cook, rub the oil all over the meat. Heat a griddle pan or, if the weather is good, a barbecue. You'll need to leave the griddle pan for 10-15 mins to make sure it gets really hot. Place the meat, fat-side down, on the griddle and leave to cook for 5-10 mins until the fat starts to melt (the kitchen will probably get quite smoky so make sure you have an extractor fan turned on). Turn the meat over and cook for 5 mins more until it is well browned all over.
• Place in a roasting tin, then cook in the oven for 30 mins for rare (15-20 mins more for medium, or 30-40 mins more for well done). Cover and leave to rest for 15 mins.
• To make the sauce, trim the stalks from the coriander and place them in a pan along with the stock, garlic, ginger, oyster sauce and the white part of the spring onion. Bring to the boil, then leave to simmer and infuse for 10 mins. Strain, then chop the coriander leaves and place in the sauce along with the green spring onion slices to serve.

ASIAN STEAK AND NOODLE SALAD

Steps:

• Special equipment: an adjustable-blade slicer
• Marinate and grill steak:.
• Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to 8. Bring steak to room temperature 30 minutes before grilling.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
• Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
• Assemble salad while steak rests:.
• Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
• Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes. Drain in a colander, then rinse under cold water and drain well. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices. Cut slices lengthwise into 1/4-inch-wide matchsticks.
• Combine apples, greens, and mint in a large bowl. Add 1/2 cup dressing and toss well to coat.
• Thinly slice steak across the grain.
• Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts. Serve at room temperature with remaining dressing on the side.
• Cooks' notes:.
• • Packaged Asian salad mix can be found at many supermarkets, or you can use a blend of greens such as tatsoi, mizuna, baby arugula, mustard greens, or pea shoots.
• • If you aren't able to grill outdoors, steak can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until medium-rare, 12 to 14 minutes total.
• • Dressing can be made 3 hours ahead and kept, covered, at room temperature.
• *Found in Asian markets and uwajimaya.com.

GARLIC-BUTTERED SLICED STEAK WITH ONIONS

Steps:

• Preheat the broiler.
• Heat the EVOO in skillet over med-low/med heat, add onions, roasted peppers seasoned with salt & pepper, cook until softened but not yet carmelized. 12 to 15 minutes. Add parsley.
• Heat up a large skillet on high.
• In a small saucepan, melt butter and stir in chopped garlic over low heat. Remove from heat and let sit.
• Season steaks on one side with salt & pepper, face down in hot skillet for about three minutes. When meat is easily moved, season that side with salt & pepper and flip. Reduce heat to medium and let cook for about 7 minutes for medium rare, 8 to 10 for a little pink. Remove meat and allow to rest for a few. Slice steaks 1/4 inch thickness.
• While steaks are cooking, toast bread under broiler.
• Pile onions/roasted red peppers ontop of bread, top with sliced steak, spoon on the garlic butter down over each portion.

ASIAN STEAK SALAD

Steps:

• Preheat grill to medium high.
• Sprinkle steaks with just salt and pepper.
• Combine cabbages, 2 T.
• of the lime juice and 1 t.
• of the Hoisin Sauce.
• Toss well and set aside.
• Grill steaks to personal preference.
• When done cut crosswise into this slices.
• Combine the remaining ingredients with the slightly marinated cabbage and toss well.
• Arrange salad on four plates and divide the meat equally between them.

BEEF SATAYS WITH ASIAN DIPPING SAUCE

Steps:

• Soak 24- 6 inch wooden or bamboo skewers in water for 30 minutes.
• Freeze steak 20 minutes.
• Combine vinegar, red pepper, sugar, shallot, ginger, chile garlic sauce, and lemon zest in small serving bowl to make dipping sauce.
• Blanch yellow peppers in boiling water for 1 minute.
• Drain, rinse with cold water, and pat dry with paper towels.
• Toss in medium bowl with 2 tablespoons dipping sauce.
• Preheat broiler or BBQ.
• Slice steak into 24 very thin strips and sprinkle with salt.
• Thread 1 beef strip, 1 yellow pepper triangle and 1 scallion piece onto each skewer, twisting meat as you go.
• Broil or BBQ until cooked through, 3 to 5 minutes on each side.
• Serve 2 satays per person, with dipping sauce.