Man Style Spanish Steak Food

SPANISH STEAK

Steps:

• Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub on one side. Grill rub-side down over high heat, 3 to 4 minutes, then flip and grill 5 to 6 more minutes (for medium-rare). Serve with Sherry Vinegar Steak Sauce (recipe below).
• Whisk all of the ingredients in a bowl.
• Blend all of the ingredients in a food processor or blender until smooth. If the mixture is too thick to pour, add a few tablespoons of water.

PAN-SEARED SPANISH STEAKS

Steps:

• Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Meanwhile, thoroughly pat the steaks dry with paper towels. Lightly coat each side of the steaks with canola oil and sprinkle generously with salt and pepper.
• Add 1 to 2 tablespoons canola oil to the skillet (this will help create a great crust on the steaks) and add the steaks. Do not crowd them; if you cannot leave room between the steaks, use 2 skillets. Without moving them, cook the steaks 3 minutes. Using tongs, flip them and cook 1 more minute for rare, 2 more minutes for medium rare or 4 more minutes for medium. Transfer the steaks to a plate and cover loosely with foil. Let rest at least 5 minutes before cutting into them.
• Pour out the used oil from the skillet and add a glug of new oil. Reduce the heat to medium. Add the shallots and garlic to the skillet and cook until they just begin to brown, 3 to 5 minutes. Add the beef broth, Worcestershire sauce and sherry vinegar and bring the sauce to a boil. Cook until reduced by half, 3 to 5 minutes. Turn off the heat and whisk in the butter until it has melted and the sauce has thickened. Stir in the olives, if using.
• Put each steak on a plate; spoon the sauce over the top and sprinkle with chives.

SPANISH STEAK

Steps:

• 1. Two pounds top round steak cut about two inches thick, leave on the fat . Brown in hot frying-pan, then add three-fourths cup boiling water, cover and bake forty-five minutes in moderate oven. Sprinkle with salt and pepper; cover with layer of sliced seasoned onions. Bake another hour. Then cover with layer of solid meat of a can of tomatoes. Bake again fifteen minutes. Sprinkle over top two tablespoons grated cheese; place in oven long enough for cheese to melt. There will be a delicious thick gravey and the steak will be very tender. Recipe given by; Mrs. M. C. Durkin of Shamokin, Pa.

SPANISH FLANK STEAK

Steps:

• Place steak in large ziploc bag, add vinaigrette. Seal bag, turn to coat and refrigerate at least 6 hours.
• Coat grill rack with nonstick spray and preheat to medium high (350-400 degrees F/180-200 degrees C).
• Remove steak from marinade and discard marinade.
• In a small bowl combine paprika, coriander, salt and pepper.
• Rub spice mixture on both sides of steak; coat well.
• Grill steak 4-5 minutes per side or until thermometer reads 145 F/65 C degrees for medium-rare.
• Transfer steak to a cutting board and let rest 10 minutes.
• Thinly slice steak across the grain, drizzle with lime juice and serve.

BISTEC ENCEBOLLADO | SPANISH STYLE STEAK & ONIONS | MADE TO ORDER | CHEF ZEE COOKS

Steps:

• Finely dice onions, peppers, and garlic -- set aside
• Slice golden or white onion into rings. Then place into bowl with 1tsp of vinegar. Set aside
• In a large mixing bowl, season beef with diced cubanelle peppers, onions, garlic, ajicitos, adobo, salsa china (lite sodium soy sauce), Dominican orégano, sazón, black pepper, lime, recao, and olive oil
• Mix together until well combined and let marinate for 30mins or even overnight
• In a skillet, heat up canola oil until nice and hot. Use medium heat.
• Add beef making sure to brown on each side. Browning should take about 5-10 mins. Be sure to flip over the beef.
• Afterwards, add water. I like to add water the mixing bowl first to capture all of the marinade flavor and then add to the beef in skillet
• Braise beef for 30-40mins. Add more water if necessary. You want beef to be nice and tender
• Once the sauce has reduced add in onions at the end
• Saute onions and beef until onions reach your desired softness

SPANISH STEAK

Steps:

• 1. Salt and pepper raw steaks and dredge them through the flour.
• 2. Pour 2 Tbsp of oil into iron skillet and turn heat to medium. Let skillet heat thoroughly.
• 3. Sear the pieces of round steak and turn the fire on low.
• 4. Add chopped onion, bell pepper, jalapeno, tomato and can of Rotel.
• 5. Add can of tomato sauce and use the can to add water to just cover the top of the steaks.
• 6. Add salt, pepper, minced garlic, Worcestershire sauce and cayenne pepper (opt.).
• 7. Stir, cover and let simmer on low heat for at least one hour. Check and stir occasionally to prevent sticking or burning.
• 8. Liquid should thicken as it cooks.

SPANISH STEAK OR SPANISH CHICKEN

Steps:

• Spray deep skillet with cooking spray or lightly oil (May use a couple of TBS. Oil if needed to keep meat from sticking but not necessary if using Teflon coated pan.).
• Season meat with salt and pepper, to taste.
• Brown on both sides.
• Add vegetables, tomatoes and tomato sauce.
• Cover and simmer for 30 minutes, or until meat is tender.

SPANISH STEAK

Steps:

• Cut steak in serving pieces.
• Roll in flour.
• Heat oil; salt and pepper steaks; and brown on each side.
• Place in baking dish.
• Add onion to oil, saute until soft.
• Add pepper, mushrooms, tomato sauce, worcestershire sauce and lemon juice.
• Cook and stir for 2 minutes.
• Pour over steaks in baking dish.
• Bake, covered at 350* for 1/1/2 hour.

SPANISH ROUND STEAK

Steps:

• Place half of onion, green pepper and celery in slow cooker.
• Cut steak into serving size pieces. Place steak in slow cooker. Add remaining onion, green pepper and celery over steak pieces.
• Combine remaining ingredients and pour over meat.
• Cover and cook on Low 8 hours.
• Serve over cooked Rice or Noodles, if desired.

MAN-STYLE SPANISH STEAK

Steps:

• Trim steak, and sprinkle with tenderizer.
• Brown on both sides in hot fat and arrange in a shallow casserole.
• Sprinkle with soup mix.
• Add bay leaf, sliced peppers, tomatoes and sherry.
• Cover and bake at 350* for 1 hour or until tender.