FLAT IRON STEAKS WITH GREAT GREEN SAUCE AND NUTTY "RONI-N-RICE"
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat a medium saucepan over medium heat. Add oil and butter. When butter melts, toast broken pasta and nuts for 2 to 3 minutes, until lightly golden. Add rice and stock, raise heat and bring liquid to a boil. Stir rice, cover pot and reduce heat to simmer. Cook rice 18 minutes, until tender. Add parsley and fluff with fork.
- Preheat a griddle pan or large nonstick skillet to medium-high heat. Season steaks with salt and drizzle with a little extra-virgin olive oil. When pan is very hot, add meat and cook steaks 4 minutes on each side, medium rare, up to 6 or 7 minutes on each side, medium well. Medium rare is recommended for this cut of meat, similar to a hanger steak.
- Place parsley, shallot, capers, anchovies in a food processor and grind. Scrape herb mix into a small bowl. Stir in Worcestershire sauce and vinegar and about 1 teaspoon of coarse black pepper, 1/3 palm full.
- To serve, place steaks alongside a serving of rice. Top steaks with 1/4 of the sauce. Garnish plate with sliced tomatoes seasoned with salt and pepper.
FLAT IRON STEAK WITH CABERNET SAUCE
I use a 1 3/4 pound of flat iron steak. I cooked it on for 4 minutes on each side and it came out rare. I do like my steak rare. My sister thought it was good but much better the next day, since it was medium rare after heating up. This is an easy recipe to make, however, next time I will add a little corn starch to the sauce to thicken it up a bit.
Provided by Jane from Ohio
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Take the steak out of the fridge about 20 minutes before you are ready to cook.
- In a small pot over high heat, add the broth and wine, simmer until reduced by half (about 10 minutes).
- Heat oil in cast iron skillet over medium high heat until it very hot.
- Season the steak with grill seasoning and put it in the skillet.
- Cook about 3 minutes per side for medium rare.
- Remove from pan.
- Cover with foil for 5 minutes while you finish the sauce.
- Reduce the heat under the skillet and add the shallots.
- cook until they begin to soften (about 3 minutes).
- Add the reduced broth and wine mixture and cook until thickened about 5 minutes.
- Stir in butter and cook until butter is melted and incorporated into the sauce.
- Taste and adjust with salt and pepper if needed.
- Slice the stead against the grain, arrange on a platter with the sauce on the side or pour over the steak.
Nutrition Facts : Calories 560.1, Fat 41.4, SaturatedFat 15.2, Cholesterol 141.1, Sodium 351.2, Carbohydrate 2.4, Protein 32.9
TENDER FLAT IRON STEAK
A popular "new" cut of steak (Top Blade Steak) that is cheaper and surprisingly more flavorful than the expensive steaks that is gaining popularity in the US. Posted for forum request. Said to be replacing the last steak-cut-fad "the hanger"...from Gourmet Sleuth
Provided by NcMysteryShopper
Categories Steak
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients thoroughly and marinate steak for one hour.
- Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.
Nutrition Facts : Calories 976.6, Fat 65.1, SaturatedFat 20.9, Cholesterol 294.8, Sodium 336.9, Carbohydrate 2, Fiber 0.2, Sugar 0.1, Protein 85.4
CREOLE STEAKS
Here's a way to "fancy up" an economical cut of beef. I created the recipe as a variation on Swiss steak. Serve this entree with rice to catch the flavorful sauce. -Nicole Filizetti, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the onion, green pepper and celery in , 2 tablespoons oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, salt, thyme, cayenne and pepper., Add tomatoes and pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened, stirring occasionally. Remove from the heat; stir in lemon juice and keep warm., Sprinkle steaks with salt and pepper to taste. In another large skillet, cook steaks in remaining oil over medium heat for 3-4 minutes on each side or until no longer pink. Serve with sauce.
Nutrition Facts : Calories 355 calories, Fat 18g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 889mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein.
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