SOUTHWESTERN SKIRT STEAK WITH CHEESE GRITS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Toss the poblanos and tomatoes with 1 tablespoon olive oil in a large bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 minutes; set aside.
- Meanwhile, bring 3 1/2 cups salted water to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking constantly, until thickened, 5 to 7 minutes. Whisk in the cheese, butter and 1/2 teaspoon salt until smooth. Cover and set aside.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, pepper and the chili powder. Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
- Toss the vegetables with the lime juice and cilantro. Slice the steak against the grain. Serve with the vegetables, grits and lime wedges.
PEPPER STEAK WITH NOODLES
Try our pepper steak with noodles for a simple, balanced, midweek meal that's full of flavour. Top with sesame seeds and crushed peppercorns to serve
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 27m
Number Of Ingredients 13
Steps:
- Mix 1 tbsp of the soy with 1 tbsp of the shaohsing wine, 1 crushed garlic clove and half the ginger. Pour over the steak and leave for at least 20 mins or up to 1 hr. Heat a frying pan over a high heat until very hot. Take the steak out of the marinade and scrape off as much of it as you can. Rub with the vegetable oil and put in the frying pan. Leave for 2 mins, then gently move it around to catch any bits of char, which will add to the flavour. After another 30 seconds, turn the steak and cook for 2½ mins on the other side. Transfer to a plate and set aside.
- Mix the cornflour into the remaining soy sauce and shaohsing wine and add 150ml water. Heat the sesame oil in a wok or frying pan over a medium-high heat and add the onion. Cook for 1 min, stirring, then add the peppers. Cook for 4 mins, stirring regularly. Once they are starting to soften with bits of char on them, add the remaining garlic and ginger, and soy mixture. As soon as the sauce starts to thicken, remove from the heat.
- Slice the steak thinly and add to the wok, just stirring through. Sprinkle with the sesame seeds and crushed peppercorns and serve with the noodles.
Nutrition Facts : Calories 479 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium
GRILLADES
A warm and delicious way to use stew beef or chuck roast. I serve with grits or white rice and crusty bread for dipping.
Provided by Karen Waters
Categories 100+ Everyday Cooking Recipes
Time 2h35m
Yield 8
Number Of Ingredients 20
Steps:
- Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.
- Dust beef with 1/3 cup flour and toss lightly to coat.
- Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 7 to 10 minutes.
- Remove beef with slotted spoon; transfer to a bowl.
- Stir bell pepper, onion, celery, and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes.
- Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low.
- Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily.
- Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.
- Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon salt.
- Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender, about 1 1/2 hours, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.
Nutrition Facts : Calories 455 calories, Carbohydrate 15.2 g, Cholesterol 77.5 mg, Fat 33.3 g, Fiber 2.3 g, Protein 23.5 g, SaturatedFat 10 g, Sodium 1193.3 mg, Sugar 2.3 g
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