BACON CABBAGE STEAKS
My expertise is in taking healthy recipes... and adding bacon! If you love cabbage, you will love this! And if you want the healthier version, just ditch the bacon and brown sugar.
Provided by Jmama
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
- Pull outer leaf off cabbage. Cut cabbage into 1-inch thick steaks and place on the baking sheet. Rub both sides of cabbage steaks with smashed garlic. Use a pastry brush to evenly spread olive oil on both sides. Sprinkle salt and pepper over each side.
- Roast in the middle of the preheated oven for 30 minutes. Carefully flip the cabbage steaks and place 1 to 2 bacon slices on each steak. Sprinkle brown sugar on top. Roast until cabbage is tender and bacon is crisp, about 30 minutes more.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 9.7 g, Cholesterol 27.3 mg, Fat 13.9 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 3.9 g, Sodium 614.7 mg, Sugar 6.8 g
BACON STEAK WITH CORIANDER, SMOKED OYSTER MUSHROOMS AND THYME BROWN BUTTER
Provided by Tom Pizzica
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- In a small bowl, combine the star anise, clove, and black pepper. Dust each piece of bacon with the spices.
- Heat a large, oven-safe saute pan over low heat until hot. Add the seasoned bacon and cook for 10 minutes. Transfer the pan to the preheated oven and cook for another 10 minutes.
- Place a large saute pan on the stovetop. Add the coriander to the pan and then place the metal cooling rack on top of the pan. Scatter the mushrooms in the steamer basket and place the basket on top of the cooling rack. Cover the saute pan, cooling rack, and steamer basket with aluminum foil. Turn the burner on low heat and allow the mushrooms to smoke for 10 minutes. Carefully remove the steamer basket and metal rack from the pan. Dump out the coriander. Place the pan over medium heat, add 1 tablespoon butter and the smoked mushrooms. Saute the mushrooms until crispy, about 6 to 8 minutes. Add salt, and pepper, to taste.
- Remove the mushrooms from the pan, and in the same pan add 1 stick butter. Melt the butter over medium heat until the foam subsides and butter just begins to turn brown. Stir in the thyme and cook, stirring, until the butter is golden brown. Season with salt and pepper.
- Remove the bacon steaks from the oven. Pour the browned butter over the steaks and serve each with mushrooms on the side.
BACON STEAK WITH CARAMELIZED BUTTER
Steps:
- Wrap 1 slice of bacon around the edge of each steak, and secure with a wooden pick.
- In a medium skillet, heat oil over medium-high heat. Cook steaks for 4 to 6 minutes per side, or until steaks reach desired degree of doneness.
- In a small bowl, combine brown sugar, butter, and chipotle mustard. Spread on steaks, and cook briefly to melt sauce. Serve immediately.
- Note: Remove wooden picks from steaks before serving.
GRILLED FLANK STEAK WITH BACON BALSAMIC GLAZE
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.
- Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.
- While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.
FLANK STEAK BARBECUE
An excellent piece of meat with a great flavor.
Provided by Andrea
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h30m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.
- Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.
- While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 31.8 g, Fiber 0.3 g, Protein 14.4 g, SaturatedFat 6.2 g, Sodium 628.3 mg, Sugar 9 g
GRILLED FLANK STEAK WITH PICKLED CABBAGE
If you've never tried pickled cabbage, this is the recipe for you. Grilled flank steak and a spicy blend of cabbage and onions are a perfect flavor match.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Mix barbecue sauce and cider; pour over steak in shallow dish. Turn to coat both sides of steak. Refrigerate 30 min. to marinate, turning after 15 min.
- Meanwhile, combine cabbage and onions in large microwaveable bowl. Add water. Microwave on HIGH 10 min. or until vegetables are tender; drain. Add dressing and hot sauce; toss to coat. Refrigerate until ready to serve.
- Drain steak; discard marinade. Grill steak 17 to 20 min. or until medium doneness (160ºF), turning after 10 min. Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into thin slices. Serve with cabbage mixture.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
KOREAN STEAK TACOS
Koreans celebrate the first one hundred days of life, so for my son, Hudson's, hundredth-day party, we had a bash with lots of Korean food. The next day, with my taste buds toned and thinking of the great Korean tacos I've devoured at food trucks in Los Angeles, I created this version. The marinade for the steak is to die for. I guarantee you'll want to try it with Korean-style short ribs, pork tenderloin, and grilled chicken. A little planning and prep a day ahead is a great way to save time on hurried weeknights. This steak gets even better with an overnight marinade, so you could marinate it on Monday, and it's ready to grill on Tuesday night. If you're doing it all on the same night, use the marinating time to multitask-prep your vegetables and whip up the guacamole. You'll be surprised how quickly it comes together.
Provided by Curtis Stone
Categories Beef Quick & Easy Backyard BBQ Dinner Steak Grill Grill/Barbecue Cabbage Tortillas Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 6
Number Of Ingredients 18
Steps:
- 1. To marinate the steak: In a large baking dish, whisk the cilantro, brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeños, black pepper, and coriander to blend well. Reserve 1/4 cup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.
- 2. Prepare an outdoor grill for medium-high cooking over direct heat.
- 3. Remove the steak from the marinade (discard the marinade) and grill, turning halfway through cooking, for a total of about 10 minutes, until the meat feels only slightly resilient when pressed with a fingertip for medium-rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.
- 4. Meanwhile, prepare the tacos: In a large bowl, toss the cabbage, carrots, scallions, and cilantro together.
- 5. Heat the tortillas on the grill, turning occasionally, for about 1 minute, or until hot. Transfer to a serving bowl and cover to keep warm.
- 6. To serve: Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with the reserved marinade, tortillas, cabbage mixture, and guacamole. Let each guest fill two tortillas with some steak and cabbage mixture and top with some of the marinade and guacamole.
CABBAGE STEAKS
One of my favorite side dishes, as it's very easy to make! I personally love garlic so I go crazy with it, but put as much as is good for you. This is a very simple recipe and you can put as much or as little of the seasonings you want.
Provided by Amber Jessie
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut the bottom off of the cabbage and set it so that the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large casserole dish.
- Drizzle olive oil over the cabbage slices and top with garlic. Season cabbage with salt and pepper. Cover the dish with aluminum foil.
- Bake in preheated oven until the cabbage core is easily pierced with a fork, about 45 minutes.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 12.4 g, Fat 4.7 g, Fiber 5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 229.8 mg, Sugar 6.3 g
BACON STUFFED FLANK STEAK
If cooking on the grill this is great served with grilled potatoes and a tossed salad for a simple summer supper that doesn't heat up the kitchen! Recipe source: Bon Appetit (May 1982)
Provided by ellie_
Categories Very Low Carbs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler or prepare barbecue.
- Season steak with garlic salt and pepper.
- Score steak diagonally twice, reversing direction creating "x"s or crisscross pattern.
- Place bacon lengthwise over steak and sprinkle with parsley.
- Roll steak lengthwise, securing with toothpicks at 1-inch intervals.
- Broil or grill, turning frequently until browned on all sides and cooked to degree of doneness desired (20 minutes for med rare).
- While steak is grilling/broiling, cook mushroom and onion slices in bacon grease in same skillet for 15-20 minutes or until browned to desired doneness.
- When steak is done remove toothpicks and cut meat into 8 1-inch rounds and top with mushroom and onion slices.
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