Steak Served On Parmesan Toasts With Sour Creamoniongarlic Sau Food

CREAMY PARMESAN STEAK PASTA SALAD

Steps:

• Heat a grill or grill pan over medium-high heat until hot; brush the grates with the oil. Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large mixing bowl.
• Season the steak generously with salt and pepper. Grill the steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch slices.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the mixing bowl.
• Add the steak, carrots, celery and onion to the mixing bowl and toss to combine. Season with salt and pepper. Serve sprinkled with more Parmesan and black pepper.

SAVORY PARMESAN FRENCH TOAST

Steps:

• Whisk eggs, Parmesan cheese, milk, and black pepper in a shallow bowl until light and fluffy, about 1 minute.
• Melt butter in a large skillet over medium heat.
• Dip both sides of each slice of bread in the egg mixture and place in the skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a warmed plate and dot with butter to serve.

STEAK SERVED ON PARMESAN TOASTS WITH SOUR CREAM/ONION/GARLIC SAU

Steps:

• Preheat oven broiler.
• In a skillet, melt butter over moderately low heat and cook the green onions and garlic until they are soft.
• Remove skillet from the heat and whisk in the sour cream, Worcestershire sauce, red hot sauce or jalapeno hot sauce.
• Taste and adjust seasoning, adding salt and pepper.
• Cover and keep warm.
• Grill steaks to the desired degree of doneness.
• While the steaks are grilling, prepare the toasts.
• Sprinkle each slice of toast with Parmesan cheese and broil for about 1 minute, until cheese is bubbly.
• When steaks are done, transfer to a carving plater and allow to rest for about 1 minute.
• Slice the steaks, reserving the juice.
• Add the juice to the sour cream/onion/garlic sauce and stir.
• To Serve:.
• Place the Parmesan toast on the plates.
• Arrange the steak slices on top of the toast in overlapping slices and then the remaining slices around the toast.
• Put some of the sauce over the steaks and serve.

SLICED SHELL STEAK ON PARMESAN TOAST WITH SHALLOT AND SOUR CREAM SAUCE

Steps:

• Toast the bread slices on a rack in a preheated 350°F. oven until they are golden, sprinkle one side of each toast with the Parmesan, and broil the toast under a heated broiler about 4 inches from the heat for 1 minute, or until the cheese is bubbly.
• In a skillet heat the butter over moderately low heat until the foam subsides and in it cook the shallots, stirring, until they are softened. Remove the skillet from the heat, whisk in the sour cream, the Worcestershire sauce, the Tabasco, and salt and pepper to taste, and keep the sauce warm, covered.
• Broil the steak on the rack of a broiler pan, brushed with the oil, under the preheated broiler about 8 inches from the heat, turning it once, for 7 minutes on each side, or until it is medium-rare, transfer it to a carving board, and let it stand for 1 minute. Slice the steak, reserving any juices, and divide it between the toasts, arranging it in overlapping slices. Nap the steak with the reserved juices and serve it with the sauce.

PARMESAN TOASTS

Steps:

• Preheat oven to 300 degrees F.
• Brush one side of each bread slice with olive oil and place them on a baking sheet in one layer. Season them with salt and pepper and dust them with the Parmesan. Bake until golden brown and crisp, about 15 minutes. Serve warm or at room temperature.

SALSA STEAK GARLIC TOASTS

Steps:

• Prepare garlic toast according to package directions., Meanwhile, in a large skillet, heat oil over medium heat. Saute steak until no longer pink, 3-5 minutes; drain. Stir in salsa; cook and stir until heated through. Serve over toast. Top with sour cream and cilantro.

10-MINUTE TUSCAN TOMATO SOUP WITH PARMESAN TOASTS

Steps:

• Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth.
• Pour into medium saucepan along with the broth.
• Stirring often, bring to a simmer over medium-high heat.
• Remove from heat; stir in basil.
• Spoon into bowls; grind pepper on top.
• For Parmesan toasts, heat broiler.
• Line a baking sheet with foil.
• Place 12 thin slices bread on foil; sprinkle each slice with 1 t grated Parmesan cheese.
• Broil 2-3 minutes until lightly toasted.

SKILLET STEAK AND ONION ON SOURDOUGH TOAST

Steps:

• Toast bread; arrange on plates. Pat 1/4 teaspoon pepper onto each side of each steak; sprinkle steaks lightly with salt. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add steaks and sauté to desired doneness, about 4 minutes per side for medium-rare. Place 1 steak on each toast; pour any pan juices over.
• Meanwhile, melt remaining 1 tablespoon butter in another medium skillet over medium-high heat. Add onion and sauté until soft and golden, about 8 minutes. Add beer and half of thyme. Boil until liquid thickens, about 2 minutes. Season with salt and pepper.
• Spoon onion mixture over steaks. Sprinkle with remaining thyme.