STEAK MIX-UP
An easy to make, very filling dish. This one combines sliced sirloin with peppers, onions, and tomatoes in a creamy sauce. Try serving over rice.
Provided by Kim
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the vegetable oil in a large skillet over medium heat. Add the sliced sirloin and salt, pepper, garlic powder and onion powder to taste. Stir and saute for 5 to 10 minutes, or until meat is well browned.
- Then add the onion and saute for 5 more minutes. Then stir in the chile peppers OR bell peppers, tomatoes, soup and milk. Mix this all together well, reduce heat to low and simmer for 10 to 15 minutes, stirring often.
Nutrition Facts : Calories 555 calories, Carbohydrate 14.8 g, Cholesterol 118.8 mg, Fat 38.4 g, Fiber 1.7 g, Protein 37 g, SaturatedFat 13 g, Sodium 612.3 mg, Sugar 7.7 g
GORDON'S MIX & MATCH STEAK
Gordon Ramsey selects his favourite cuts of beef and explains how to prepare and cook for the perfect steak dinner
Provided by Gordon Ramsay
Categories Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Choosing your steak Rib-eye: The chef's favourite. Allow 200-250g per head to allow for trimming. This cut used to be quite cheap, but is now creeping up in price. It has an open-fibre texture and a marbling of creamy fat. Cook with the surrounding fat still attached, then remove after cooking, if you prefer. The fat adds flavour as well as basting the meat during cooking. Fillet: The most expensive cut. Allow 100-125g per head. It is very lean and, because it has short fibres, very tender. Ask for a piece cut from the middle of the fillet, not the end. Also, ensure that the butcher removes the sinewy chain that runs down the side. I like to cook my steaks split in half lengthways, not the usual round medallion shape. T-bone: Generally 350-400g each, including bone. It has a good marbling of fat with a layer of creamy fat on one side - this should be left on for cooking, then removed if you like. You get about 200-250g of meat, with a sirloin on one side of the bone and a fillet on the other. You also get some marrow in the bone which can be spread on the cooked meat.
- To cook your steaks, heat a frying pan - to a moderate heat for fillet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side. For fillet steak, cook the rounded edges too, turning to seal them well.
- If you're cooking fillet or rib-eye steaks, add a knob of butter to the pan, allow to foam a little and baste the steaks. T-bone steak has plenty of fat, so simply spoon it over the meat as it renders down. Remove steaks to a plate and allow to rest for at least 5 mins. Trim off any unwanted fat.
- Slice fillet or rib-eye steak along the grain, then arrange on a plate with your chosen sauce and side dish. My personal preferences are for rib-eye with mushrooms and the shallot & red wine sauce; fillet steak with oven chips and bois boudrin; and T-bone with wilted spinach and mushroom sauce.
BEEF STEAK SEASONING MIX
Make and share this Beef Steak Seasoning Mix recipe from Food.com.
Provided by tpw1963 williams
Categories Low Cholesterol
Time 1m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together well.
- Sprinkle evenly over steak and grill or cook as desired.
Nutrition Facts : Calories 159.7, Fat 3.5, SaturatedFat 0.8, Sodium 20959.2, Carbohydrate 35.1, Fiber 14.1, Sugar 3, Protein 7
STEAK SEASONING FOR THE STEAK HOUSE
This is the exact recipe we used at a local steakhouse where I worked for 15 years. It is great on pretty much any meat. You will probably want to use the conversion tool to make smaller batches. However, it will hold for a long time so if you like it make a nice big batch.
Provided by Darin Craven
Categories Meat
Time 10m
Yield 4 Gallons
Number Of Ingredients 8
Steps:
- Mix well using a commercial mixer with a wire whisk if possible.
- This makes enough for 1 week in a 200 seat steakhouse.
STEAK HOUSE SNACK MIX
My family prefers steak and potato type meals. One day we thought it would be great to use steak sauce in a Chex Mix snack. So, I came up with this recipe to satisfy their craving for a steak-like treat. -Jennifer Mitchell, Altoona, Pennsylvania
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 2-1/2 quarts.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, combine the cereals, crackers and pretzels. In a small microwave-safe bowl, melt butter. Stir in the steak sauce, Worcestershire sauce and cayenne; pour over cereal mixture and toss to coat., Microwave, uncovered, on high, for 4 minutes, stirring every 2 minutes. Add the fried onions, peanuts, onion powder and garlic powder; toss to coat. Spread onto waxed paper to cool. Store in an airtight container.
Nutrition Facts : Calories 276 calories, Fat 16g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 503mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.
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