STEAK WITH BEER SAUCE AND SWEET POTATOES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Toss the sweet potatoes, red onion, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper on a rimmed baking sheet; arrange the onion cut-side down. Roast, flipping halfway through, until the sweet potatoes are tender and the onion is browned and crisp, 25 to 30 minutes.
- Meanwhile, season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the steaks and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a plate and tent with foil; let rest.
- Remove the skillet from the heat and add the beer, scraping up any browned bits from the bottom of the pan. Stir in the mustard. Return the skillet to medium-low heat and simmer until the liquid is slightly syrupy, 1 to 2 minutes. Add the vinegar, honey and any collected juices from the steaks; season with 1/4 teaspoon salt. Remove from the heat and stir in the butter until melted.
- Peel and slice the roasted onion. Top the steaks with the pan sauce. Serve with the roasted vegetables. Sprinkle with the parsley.
Nutrition Facts : Calories 540, Fat 35 grams, SaturatedFat 12 grams, Cholesterol 135 milligrams, Sodium 441 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 36 grams, Sugar 8 grams
AIR-FRYER SPICED STEAKS WITH CHERRY SAUCE
Who needs to grill? These impressive steaks, topped with a rich cherry sauce, will delight your guests. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine cherries and wine; set aside. In a shallow dish, combine pepper, brown sugar, garlic powder, paprika, coffee, salt, cinnamon, cumin and mustard. Add steaks, 1 at a time, and turn to coat. Cover and refrigerate for 30 minutes. , In a small skillet, heat butter over medium-high heat. Add shallot; cook and stir 2 minutes. Add broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream; bring to a boil. Cook until thickened, about 8 minutes, stirring occasionally., Meanwhile, preheat air fryer to 375°. In batches, arrange steaks on greased tray in air-fryer basket. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-6 minutes on each side., Stir reserved cherry mixture into cream sauce; serve with steaks. If desired, sprinkle with blue cheese.
Nutrition Facts : Calories 488 calories, Fat 24g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 388mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 1g fiber), Protein 39g protein.
HANGER STEAK WITH SHALLOT CHERRY SAUCE
Provided by Claire Robinson
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat a grill pan or outdoor grill to medium.
- Drizzle 2 tablespoons of oil over steaks and season all sides with salt and pepper, to taste. Put on a hot grill pan or outdoor grill. Allow the meat to cook for about 3 minutes on the first side without moving. Turn, and cook until preferred doneness is reached, another 5 minutes (just a bit more for larger cuts). Remove the steaks from the grill to a cutting board and allow to rest 5 to 7 minutes.
- Meanwhile, make the sauce. In a medium saucepan over high heat, add the shallots and remaining 2 tablespoons of olive oil. Season with salt and pepper and cook until golden. Deglaze the pan with pomegranate juice, scraping up the brown bits, then stir in the cherry preserves. Bring to a boil, then reduce the heat to a simmer and cook until thick. Taste and adjust seasoning, if necessary.
- Thinly slice the steak against the grain and arrange on serving plates. Serve with the cherry sauce.
SHELL STEAK WITH CHERRY PEPPERS AND BEER SAUCE
Steps:
- With a smooth mallet, pound the steak until very thin ( about 1/4 - inch thick ). In a large skillet or saute pan, heat the oil over medium - high heat. Add the garlic cloves and saute for 1 minute, bring careful not to burn them Season the steaks with salt and pepper, then dredge them in flour, and shake off the excess. Add to the saute pans. Saute 4 minutes on each side. Drain off the excess oil. Add the parsley and peppers and stir with a wooden spoon. Add the beer and stir to deg-laze the pan. Add the Gorgonzola and stir into pan juices, slipping the steaks again. Simmer 2 to 3 minutes . Add the broth. Simmer for another minute and stir in the cream. Re-season with salt and pepper. Serve with the pan sauce drizzled over the top.
BEER MARINATED GRILLED NEW YORK STRIP STEAKS WITH PEPPER SAUCE
Plan ahead the steaks need to marinate for 24 hours. The peppercorn sauce can be made up to 2 hours in advance before using. Measure out 1-1/2 tablespoons of peppercorns before crushing. If you prefer a thick pepper sauce then thicken it up with a little flour/cold water paste and simmer for a minute or so to thicken.
Provided by Kittencalrecipezazz
Categories Steak
Time P1DT8m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place the striploin steaks in a large shallow baking dish and prick holes in the beef all over and both sides using a fork.
- In a bowl whisk together beer, brown sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and cayenne pepper or Tabasco; pour the marinade over the beef, turning the beef over to coat well on both sides.
- Cover and refrigerate 24 hours.
- For the peppercorn sauce; bring the wine, shallot and crushed peppercorns to a boil in a medium saucepan; simmer until the mixture is reduced by half (about 6 minutes).
- Add in the chicken stock and beef broth; boil until reduced to 2 cups (about 20 minutes).
- Add in whipping cream and cook until the sauce coats the spoon (about 6-7 minutes).
- Remove the steaks for the marinade and let sit out for 45 minutes at room temperature before grilling, the longer the better, (this is important to relax the meat fibers, it makes for a more tender juicy steak!).
- Prepare the grill to medium-high heat.
- Season the steaks with salt and pepper.
- Grill to desired doneness (about 4 minutes per side for medium-rare).
- Transfer the sauce to plates and drizzle with sauce.
- DELICIOUS!
Nutrition Facts : Calories 1081.7, Fat 69.9, SaturatedFat 27.3, Cholesterol 302.7, Sodium 786, Carbohydrate 28.5, Fiber 1, Sugar 19.6, Protein 74
TENDERLOIN STEAKS WITH CHERRY SAUCE
This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just right. -Jacob Kitzman, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place wine and cherries in a large saucepan. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/4 cup. Stir in the butter, 1/4 teaspoon salt and 1/8 teaspoon pepper., Sprinkle steaks with remaining salt and pepper. Broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Serve steaks with cherry sauce and sprinkle with green onion.
Nutrition Facts : Calories 291 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 461mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
BEER-MARINATED STEAKS WITH PEPPERCORN SAUCE
Steps:
- Place steaks in single layer in glass baking dish. Whisk beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl to blend. Pour marinade over steaks in baking dish. Cover tightly with plastic wrap and refrigerate overnight.
- Bring white wine, chopped shallot and crushed peppercorns to boil in heavy medium saucepan; simmer until mixture is reduced by half, about 5 minutes. Add chicken stock and beef stock and boil until reduced to 2 cups, about 25 minutes. Add whipping cream and cook until sauce coats spoon, about 6 minutes. (Peppercorn sauce can be made up to 2 hours ahead. Set aside at room temperature.)
- Prepare barbecue (medium-high heat). Remove steaks from marinade and grill to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Meanwhile, bring peppercorn sauce to simmer. Drizzle sauce over steaks.
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