Deviled Steak Food

STEAKHOUSE DEVILED EGGS

Steps:

• Put the eggs in a saucepan and cover with water by 2 inches. If you're using farm-fresh eggs, add 1 teaspoon baking soda to the water (see cook's note). Set the pan over high heat and bring the water to a boil. Reduce the heat and simmer for 2 minutes. Then remove the pan from the heat and let the eggs sit in the water for exactly 10 minutes.
• Pour off the hot water and cover the eggs with fresh cold water. Crack the eggs gently and return them to the cold water. When cool enough to handle, peel the eggs underwater.
• Slice each egg in half lengthwise and drop the cooked yolks into a medium mixing bowl. (Refrigerate the whites if making ahead.)
• With a rubber spatula or a wide wooden spoon, paddle the yolks until smooth. Add the mayonnaise, Worcestershire sauce, lemon juice, 1/4 teaspoon pepper and a pinch of salt, and stir until light and fluffy. Transfer the yolk mixture to a clean quart-size plastic bag. (Refrigerate if making ahead.)
• Cook the bacon until lightly crisp in a skillet set over medium heat, 8 to 10 minutes. Remove the bacon from the skillet, reserving 2 tablespoons of the fat, and finely mince. Add the breadcrumbs to the pan, season with a pinch each of salt and pepper, and cook over medium heat, stirring, until they turn golden and crisp, about 5 minutes. Combine the breadcrumbs with the bacon.
• Holding the nori sheet with tongs, toast it over an open flame (or if you have an electric stove, over a burner set on high) until it shines and becomes brittle, about 30 seconds. With scissors, cut the nori into a thick stack and then into tiny pieces, as small as the bacon. Add 1/3 cup of the nori to the bacon mixture.
• When you're ready to serve the eggs, preheat the oven to 325 degrees F.
• Arrange the egg white halves on an oven-safe platter. Push the filling to the bottom of its bag and snip a 1/2-inch opening in one of the bottom corners. Squeeze the yolk filling into the egg whites.
• Warm the eggs in the oven until the yolk mixture turns soft and luscious, about 5 minutes. Cover the eggs with a dense smattering of the bacon-nori crumbles, and serve.

DEVILED SWISS STEAK

Steps:

• In a bowl or shallow dish, combine the flour, mustard, salt and pepper. Add steaks and turn to coat. In a large nonstick skillet, brown steaks on both sides in butter. Transfer to a 5-qt. slow cooker. Top with onion. , In a bowl, combine the tomatoes, Worcestershire sauce and brown sugar; pour over meat and onion. Cover and cook on low until beef is tender, 6-8 hours.

DEVIL'S STEAK SAUCE

Steps:

• In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

DEVILED BAKED STEAK

Steps:

• Trim excess fat from steak; cut into serving-size pieces. Combine flour, mustard, salt and pepper; pound into steak. , In a skillet, brown steak in oil in batches. Place meat in a large baking dish; top with onion. Combine the tomatoes, carrot, brown sugar and Worcestershire sauce; pour over meat. , Cover and bake at 325° for 1-1/2 to 2 hours or until meat is tender. Remove meat to a serving platter. If desired, simmer tomato-onion mixture until it is reduced to a thick gravy. Serve meat and gravy with noodles or mashed potatoes.

DEVILED STEAK

Steps:

• For sauce, combine catsup, water, worcestershire sauce, dry mustard, salt & pepper.
• Trim fat from meat.
• Grill meat on uncovered grill directly over medium-hot coals for 6 minutes. Brush with sauce.
• Turn & grill to desired doneness, allowing 6 to 9 minutes more for medium, brushing frequently with sauce.
• Brush any remaining sauce over meat before serving.

DEVILED STEAK STRIPS

Steps:

• Cut steak in thin strips.
• Brown steak, onions, and garlic in in hot oil.
• Stir in water, and next 6 ingredients.
• Bring to a boil.
• Reduce heat and simmer for 40 minutes.
• Combine water and flour and stir in until thickened.
• Cook and stir for 1 minute.

DEVILED SWISS STEAK

Steps:

• Preheat oven to 325.
• In a large shallow bowl, combine flour, salt, pepper, and mustard powder.
• Dredge round steak in this mixture.
• Heat oil in large skillet over medium-high heat. Brown steak on both sides.
• Remove and place in a shallow baking dish.
• Add remaining ingredients to skillet, stirring well to pick up the bits on the bottom of the pan.
• Pour over the steak.
• Cover with tin foil and bake for 2 hours.

DEVILED STEAK STRIPS

Steps:

• Roll steak strips in flour.
• Brown strips and minced onion in hot oil in a skillet. Stir in 2 tablespoons flour, salt, pepper, and paprika. Stir in remaining ingredients.
• Bring to a boil. Reduce heat. Cover and simmer for 1 hour or until meat is tender.

DEVILED FLANK STEAK RECIPE

Steps:

• Heat grill to medium-high heat.
• Brush steak with 2 Tbsp. steak sauce. Grill 16 to 18 min. or until medium doneness, turning after 9 min. Remove to carving board; tent with foil. Let stand 5 min.
• Meanwhile, mix remaining steak sauce with all remaining ingredients in saucepan. Bring to boil on high heat; simmer on medium-low heat 2 min. or until thickened.
• Cut steak across the grain into thin slices. Serve topped with sauce.

DEVILED ROUND STEAK

Steps:

• Preheat grill.
• Trim excess fat from round steak.
• In a small bowl, mix together butter, worcestershire sauce, dry mustard, curry powder, bread crumbs, salt and pepper.
• Set mixture aside.
• Place steak on grill over med heat.
• Grill 3-5 minutes for rare or till it's cooked to your preference, turning occasionally.
• Cooking time will depend on your personal preference and how your grill cooks.
• Remove from grill.
• Spread one side of steak with 1/2 of the butter mixture.
• Return to grill, butter side up and grill 2-3 minutes more.
• I just left the lid of my indoor grill up.
• Remove from grill, turn over and spread remaining butter mixture on the other side.
• Let the butter melt just a bit and serve.

DEVILED SWISS STEAK

Steps:

• Heat oil in electric frying pan or other large skillet.
• Saute onion and garlic in oil.
• Dredge meat in flour and saute on both sides till browned (do not cook through).
• Mix remaining ingredients in bowl until well blended.
• Pour mixture over meat, lower heat and simmer for 1 to 1 1/2 hours to ensure tenderness of beef.
• Sauce is excellent when served over cooked egg noodles.