Curried Steak With Orange Sauce Orange Ginger Steak Skewer Food

ORANGE BARBECUE STEAK KEBABS

Steps:

• For the barbecue sauce: Heat the oil in a small saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the orange juice and simmer until slightly reduced, about 5 minutes. Add the ketchup, sugar and Worcestershire and return to a simmer. Cook until slightly thickened and the onions are tender, about 10 minutes. Puree until smooth in a food processor. Transfer to a bowl and cool completely.
• Make the kebabs: Cut the steak into approximately 1-inch cubes. If there are parts of the meat that are significantly thinner, cut those into longer pieces that can be folded together when skewered. Toss the steak with about 1/2 cup of the barbecue sauce in a medium bowl and marinate in the refrigerator at least 1 hour and up to 4 hours.
• Preheat the grill to medium-high. Skewer the meat, alternating with tomatoes, scallions, and orange pieces on ten 10- to 12-inch metal or wooden skewers. Sprinkle with salt and pepper. Set aside about 1/4 cup of the barbecue sauce and use it to brush all over the skewers. Reserve the remaining sauce for serving.
• Grill the skewers, turning 2 or 3 times, until well-marked and cooked to desired doneness, 5 to 6 minutes total for medium rare. Serve the skewers with the reserved barbecue sauce on the side. Any remaining barbecue can be kept refrigerated for up to 2 weeks.

FLANK STEAK WITH ORANGE SAUCE

Steps:

• In a small bowl, combine first six ingredients. Reserve 1/2 cup mixture for serving. Add oil and ginger to remaining orange sauce; pour into a shallow dish. Add flank steak and turn to coat. Cover and refrigerate at least 1 hour or overnight. Cover and refrigerate reserved marinade., Drain and discard marinade from steak. Place steak on a broiler pan. Broil 4 in. from heat 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a small saucepan, warm reserved orange sauce until heated through. Thinly slice steak across the grain; serve with orange sauce.

STEAK AND VEGGIE SKEWERS WITH CREAMY DIPPING SAUCE

Steps:

• Soak 12 wooden skewers in water for at least 30 minutes.
• Thread the beef, Brussels sprouts, mushroom and onions onto 12 skewers, alternating between meat and vegetables. Place in a large baking dish.
• Preheat a grill or grill pan to medium-high heat.
• Stir the olive oil, smoked paprika, oregano, garlic salt, coriander, lemon pepper and crushed red pepper in a large measuring cup. Reserve 1/4 cup of the mixture and pour the rest over the skewers.
• Add the reserved marinade to a bowl with the sour cream, mayonnaise and lemon juice. Mix well until combined, then fold in the parsley and mint. Set aside until ready to use.
• Carefully add the skewers to the grill and brush with the marinade. Cover and cook on one side for 3 to 4 minutes, then brush again with the remaining marinade and flip. Cook until the meat and vegetables are cooked to desired doneness, another 3 to 4 minutes. Remove to a platter and rest for 5 minutes. Serve with the creamy sauce.

RED WINE AND ORANGE MARINATED BEEF SKEWERS

Steps:

• Combine the red wine and steak sauce in a large bowl. Stir in the orange slices, green onions, chile peppers, garlic, and ginger. Season with salt and pepper to taste.
• Place steak strips in a shallow dish and pour marinade over meat. Cover, and refrigerate 8 hours.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from heat. Soak wooden or bamboo skewers in water for 30 minutes to prevent them from burning.
• Remove steak from marinade, and discard; thread meat onto skewers. Arrange skewers on prepared grill, and cook until meat is no longer pink and juices run clear, 7 to 10 minutes.

STEAK SKEWERS WITH SCALLION DIPPING SAUCE

Steps:

• For meat and marinade:
• Purée all ingredients except steak in a blender or a food processor until smooth. Trim strip of fat (sometimes called a fat cap) from meat. Cut fat into 1/4"-1/2" cubes; cut meat into approximately 1" cubes. Place fat and meat in a large bowl. Add marinade and toss to coat; cover and chill overnight.
• Remove fat and meat from marinade, brushing off excess. Thread onto skewers, alternating meat with fat, so that pieces are touching but not pressed tightly together (which would slow down cooking). Leave at least 1" of space at the ends of skewers for easy turning. Discard marinade; save excess fat for basting liquid.
• For scallion dipping sauce:
• Combine all ingredients in a large bowl just before you begin grilling; stir occasionally.
• For basting sauce:
• Mince any reserved leftover fat. Transfer to a small saucepan. Cook over medium-low heat until fat is heated through, about 3 minutes (fat will not melt completely). Add all ingredients and cook until just heated through; keep warm.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Grill skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes. Stop basting and cook, turning every 2 minutes, until browned around edges and cooked through, about 6 minutes more. Serve with scallion dipping sauce on the side.

GRILLED STEAK WITH CURRY SAUCE

Steps:

• Melt the butter and saute the garlic and onion until lightly golden. Stir in coriander and curry powder. Add the milk and apple. Simmer for about 10 minutes, stirring frequently.
• Add broth and simmer for about 15 minutes. (Add more broth if the sauce gets too thick.).
• While the sauce is simmering, grill the steak to desired level of "doneness." Brush with the sauce and serve.

ASIAN STEAK SKEWERS

Steps:

• Cut beef widthwise into 16 slices, 1/4 in. thick. In a large resealable plastic bag, combine the soy sauce, sugar and ginger; add beef. Seal bag and turn to coat; refrigerate for 4 hours., In a large saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 3 minutes. Add the beans and red pepper; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and immediately place vegetables in ice water. Drain and pat dry., Drain and discard marinade from beef. Arrange three beans, one carrot strip and one pepper strip down the center of each beef slice; roll up. For each kabob use metal or soaked wooden skewers and thread two bundles on two parallel skewers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until beef reaches desired doneness. , In a small bowl, combine the sour cream, mustard and horseradish. Serve with kabobs.

ASIAN STEAK SKEWERS

Steps:

• Whisk soy sauce, brown sugar, sesame oil, green onions, lemon juice, sesame seeds, ginger, and garlic together in a bowl until marinade is smooth.
• Thinly slice steak with the grain into 1/4-inch thick pieces. Thread steak slices onto skewers and place in a flat plastic or glass container. Pour marinade over skewers. Cover container with plastic wrap, and refrigerate, 1 1/2 to 2 hours. Flip skewers and continue marinating in the refrigerator, 1 1/2 to 2 hours more.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove skewers from marinade, discarding marinade.
• Cook steak skewers on the preheated grill until cooked through, 2 to 3 minutes per side.

CURRIED STEAK WITH ORANGE SAUCE & ORANGE GINGER STEAK SKEWER

Steps:

• Cut about 1/2 pound of the steak across the grain into strips for the children. Thread the strips onto skewers.
• Mix together the orange peel, ginger, salt, and white pepper. Season the skewers with a little of the mixture, if desired, or any combination that suits the children's taste.
• Add the cumin and curry powder to the remaining mixture and rub onto the surface of the steak.
• Pan fry the skewers for 3 to 4 minutes on each side, until cooked through. Remove from the pan and keep warm.
• Pan fry the steak for 6 to 7 minutes on each side for rare or 8 to 9 minutes per side for medium to well done. Remove the steak from the pan.
• Deglaze the pan with the vinegar and orange juice concentrate. Cook for about 1 to 2 minutes, scraping the bottom of the pan. Cut the steak into thin slices diagonally across the grain. Pour the sauce over the slices to serve. Ser ves 2 adults and 2 or 3 children.
• The Whole Family Cookbook. Two Tiered Meals to Please, Both Parents and Kids.