SKIRT STEAK WITH BOK CHOY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Put the skirt steak into a 1-gallon resealable plastic bag. Whisk together the garlic, soy sauce, brown sugar, rice wine vinegar, ginger, sesame oil, chili flakes and scallion whites in a small bowl. Pour two-thirds of the marinade over the steak, reserving the remaining marinade. Seal the bag, removing as much air as possible. Set aside and let marinate for at least 10 minutes.
- Meanwhile, whisk together the mayonnaise and sriracha in another small bowl.
- Heat 2 tablespoons each of olive oil and butter in a large cast iron skillet over medium-high heat. Remove the steak from the marinade and sear on each side until cooked to the desired temperature, 3 to 4 minutes per side for medium rare. Remove the steak to a cutting board to rest while you cook the vegetables.
- Add the remaining 1 tablespoon olive oil and 1/2 tablespoon butter to the skillet. Add the bok choy, cut side-down, and sprinkle the mushrooms around the skillet. Allow to brown and cook for 2 to 3 minutes. Flip the bok choy, whisk the reserved marinade to combine and pour into the skillet and let reduce slightly. Remove from the heat.
- Slice the steak against the grain. Transfer the bok choy to a platter with any sauce that is in the skillet, top with the shiitake mushrooms, arrange the sliced steak along the edges, and garnish with the reserved scallion greens. Serve with the sriracha mayo.
FLAT IRON STEAK WITH RED WINE SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
- Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
- Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.
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
STEAK SANDWICHES - PIONEER WOMAN
A simple, decadent steak sandwich. Credit goes to a rancher's wife known as Pioneer Woman. :) Based on comments received, I have reduced the amount of worcestershire sauce from 1/2 cup, to 1/4-1/2 cup. I suggest starting with the lower amount and adding more if you like.
Provided by appleydapply
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt 2 TBSP butter over medium heat in large skillet. Slice onions and cook until soft and light brown (7-8 minutes). Remove and set aside.
- Meanwhile, slice cube steak thinly against the grain. Sprinkle with seasoned salt.
- After onions have been removed from skillet, melt another 2 TBSP butter over high heat.
- Add meat in single layer. Cook one side until brown (at least one minute), then flip and cook until brown, another minute.
- Add 1/2 cup worcestershire sauce, 5 dashes of Tabasco, and 2 more TBSP butter. Add cooked onions. Stir to combine.
- Using last 2 TBSP butter - butter halved French rolls and brown on skillet or griddle.
- Put bottom half of French rolls on plates. Put one fourth of meat mixture on each, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and enjoy!
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