Sliced Steak Food

SLICED STEAK WITH HERBS

Steps:

• Heat a cast iron skillet over medium-high heat and the oven to 375 degrees F.
• Coat meat in olive oil, season with pepper then throw a rosemary sprig into pan and set steak on top. Caramelize the meat evenly on both sides then transfer to oven until cooked to desired doneness, 7 to 8 minutes for medium-rare.
• Drizzle a carving board with olive oil, place steak on board. Let steak rest then thinly slice against the grain and dress the thinly sliced meat with olive oil, herbs and salt, tossing with tongs to combine. Serve garnished with lemon wedges.

MEXICAN SLICED STEAK TACOS

Steps:

• Seed chipotle peppers then pure with adobo sauce into a smooth paste
• Add 4 tablespoons to a large plastic food storage bag
• Place remainder in a small freezer bag, mark it with date and contents and place in freezer for another use
• To the large food storage bag, add the lime juice, honey, Worcestershire, oregano, garlic and vegetable oil
• Mash up the bag with your hands to combine
• Season steak with salt and lots of black pepper
• Drop it in the bag and press out most of the air as you seal up the bag
• Maneuver the marinade evenly around the meat and marinate in the fridge for several hours
• Bring the beef to room temperature
• Preheat the broiler and set an oven rack one notch up from the center
• Shake off excess marinade, place beef on a broiler pan and broil 5 minutes on each side for rare, 12 minutes total for pink center or medium
• Let meat rest 5-10 minutes then thinly slice against the grain
• Dress each portion of sliced steak with more lime juice, cilantro and salt
• Serve with charred hot tortillas and toppings of your choice
• Cuban Pork & Pineapple Taco Recipes c/o Caryn Ross Marinate pork tenderloin in EVOO, lemon juice, garlic and oregano; cook on high for 4 hours in a slow cooker; shred
• In flour tortillas, layer the pork, chopped pineapple, cilantro and crumbled cotija cheese

GARLIC-BUTTERED SLICED STEAK WITH ONIONS

Steps:

• Preheat broiler.
• Heat extra-virgin olive oil in a medium skillet over medium-low to medium heat, then add onions and roasted peppers, season with salt and pepper and cook gently until soft but not caramelized, 12 to 15 minutes. Stir in parsley.
• Heat a large skillet or a cast iron griddle to high.
• Toast the bread under broiler and reserve.
• Melt butter in a small saucepan over low heat, add garlic. Remove pan from the heat and set aside until the steaks are cooked.
• Season 1 side of the steaks with salt and pepper and place seasoned side down in the hot skillet or griddle.. Cook 3 minutes until the meat can be moved easily. Season the reverse side of meat. Flip steaks, reduce heat to medium and cook 6 to 7 minutes for medium rare, 8 to 10 for just pink. Remove meat and let rest a few minutes. Slice steaks 1/4-inch thick against the grain. Pile onions over toast, top with sliced steak, and spoon garlic butter down over the top of each portion.

SLICED SIRLOIN STEAK

Steps:

• Season the steak liberally with salt and pepper, and allow to sit at room temperature for 15 to 30 minutes. Meanwhile, heat a grill pan over medium-high heat. Brush the steak with vegetable oil and cook on grill pan, undisturbed for 3 minutes. Flip the steak over and cook until the steak is 130 degrees F for medium rare, about 3 minutes more. Remove to a cutting board, and allow to rest a full 5 minutes before slicing. Cut the steak with a sharp knife against the grain into thin slices. Fan slices out onto a serving platter and top with the Poblano Pesto.
• Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.

TEXAS STYLE SLICED STEAK

Steps:

• To Make Marinade: Combine all ingredients and mix well.
• Pour over steak in shallow baking dish.
• Cover and refrigerate for 2 hours, turning occasionally.
• Remove steak from marinade.
• Reserve marinade for sauce.
• To Make Sauce: Combine marinade with other ingredients.
• Bring to a boil.
• Boil and reduce heat.
• Simmer uncovered 10 minutes.
• Grill Steak.
• To Serve: Cut steak crosswise into 1/2" thick slices.
• Arrange steak on plate and pour sauce over steak.
• Cook time does not include marinating or grilling steak.

SLICED STEAK SLOPPY JOHNNIES

Steps:

• Bring the steaks to room temperature before cooking. Put them in a shallow dish and rub both sides of the meat liberally with garlic. Season with marjoram, rosemary, and salt and pepper, to taste. Drizzle with a liberal dose of extra-virgin olive oil and let marinate for 15 minutes.
• Preheat a cast iron griddle or large grill pan over medium-high heat. Grill the steaks for 4 minutes on each side for medium-rare. Remove the steaks from the grill to a cutting board and let rest for a few minutes before thinly slicing against the grain.
• In a small pot over medium heat, add the beef stock, ketchup, chopped garlic, Worcestershire, dark brown sugar, vinegar and lots of black pepper, to taste. Bring to a boil, then reduce the heat and simmer for 20 minutes for the perfect sloppy sauce. Cook's Note: Try the same sauce recipe atop of thinly sliced grilled chicken breast or thighs for sloppy sliced chickenwiches.
• Grate the shallot into a bowl and add the mustard, agave or sugar, and wine vinegar. Whisk in extra-virgin olive oil until well combined. Add the slaw and toss to coat. Season with celery salt, and salt and pepper, to taste.
• Pile the sliced meat on the bottom halves of the bread and top each with lots of sauce, slaw and onions and/or hot vegetable relish and pickles. Cover with the top half of the bread and serve.

SLICED STEAK

Steps:

• Slice steak into 2 inch strips.
• Cook steak in electric skillet for till a little pink.
• While steak is cooking, mix steak sauce, water, seasoning in a bowl.
• Adjust seasoning as needed and adding more water to thin.(If too strong, just use your own judgement).
• Pour mixture over steak.
• Simmer on low heat for about 30 minutes to an hour(the longer it simmers the more tender it gets).
• Serve with sauted vegtables,on egg noodles or however else you can think of.
• Enjoy!

CREAMY SLICED STEAK AND POTATOES

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onions, and cook until they begin to soften, about 3 minutes. Increase the heat to medium-high, and add the sliced sirloin. Cook and stir until the meat is no longer pink, and beginning to brown around the edges, about 7 minutes. Add the potatoes, cream of mushroom soup, and milk. Bring to a simmer, then reduce the heat to medium-low, and simmer 10 minutes. Season to taste with salt and pepper before serving.

SLICED STEAK PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• Stretch the crust over a 14-inch pizza pan. Evenly spread the sauce over the crust. Arrange the steak and red onions over the sauce. Mix the mozzarella and provolone cheeses together in a bowl then distribute them evenly over the pizza. Season with dried oregano, if desired. Bake the pizza until the crust is crisp and brown, about 10 to 15 minutes. Remove the pizza from the oven, cut it into wedges, and serve.