DELICIOUS MINUTE STEAK RECIPE
Provided by Anna @ Northern Homestead
Yield 4
Number Of Ingredients 8
Steps:
- - Season the steaks with salt and pepper and leave them for about 15 minutes, or til you have prepared everything else.
- - Mix ⅓ cup of flour with ⅕ teaspoon of baking powder and sprinkle the steaks with it just before browning them. I sprinkle one side before putting them in the pan and then place it in the pan with the floury side down and sprinkle the other side.
- - Add about 6 tablespoons of butter into the frying pan and heat it on medium to high and fry the minute steaks for 2 minutes a side.
- - Slice an onion and layer it in a baking pan, then put in the steaks in layers with sliced onions in between.
- - Make some gravy in the frying pan by adding the rest of the flour mixture and about 2 cups of boiled water.
- - Season with salt and pepper and bring the gravy to a boil. Add bone broth (optional).
- - Pour the gravy over the layered minute steaks.
- - Cover the dish and bake for 35 minutes at 400F.
STUFFED FLANK STEAK
This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.
Provided by BarbiAnn
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
- Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
- In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
- Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.
Nutrition Facts : Calories 497 calories, Carbohydrate 28.9 g, Cholesterol 71.1 mg, Fat 29.4 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 11.3 g, Sodium 1102 mg, Sugar 3.7 g
SUNNY'S GRILLED STEAK SUPREME
Provided by Sunny Anderson
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the steak: Prepare a grill for medium-high heat.
- Season the steak generously on all sides with salt, pepper and either olive oil or canola oil. Add the steak to the grill and cook until it releases from the grill, about 5 minutes. Flip and cook until desired doneness, another 3 to 4 minutes for 120 to 125 degrees F. Remove to a plate, sprinkle evenly with the Parmesan and cover loosely with aluminum foil. Rest for 10 minutes before slicing.
- For the topping: In a large pan on medium heat, add 2 tablespoons olive oil and the bacon. Cook, stirring, until the bacon is crisp, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Add the mushrooms to the pan and cook until wilted and tender, 3 to 5 minutes. Season the mushrooms with salt and pepper, remove with a slotted spoon to a large bowl and add the reserved bacon to the bowl. If more oil is needed in the pan, add a tablespoon, then add the onions. Cook, without stirring, until the onions begin to char. Stir the onions and continue to cook until tender, 5 to 8 minutes. Remove to the bowl. Add a little oil to the pan, then add the bell peppers and Italian seasoning and stir to combine. Cook until slightly tender, 3 to 5 minutes, then remove to the bowl. Add the tomatoes and red chile flakes to the pan and cook until the tomatoes begin to burst, 5 to 8 minutes. Transfer to the bowl as well. Toss the mixture together with the basil and serve on top of the sliced steak.
STUFFED STEAK ROLLS RECIPE BY TASTY
Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese
Provided by Tasty
Categories Dinner
Yield 6 rolls
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
- Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
- Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
- Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
- Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
- Remove the toothpicks, then serve!
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams
STUFFED MINUTE STEAK SUPREME
Another winner in our house, one of our boys favorites. I think I got this recipe from Stove Top Stuffing years ago. I've used both cubed and minute steaks in the past, cubed steak can be a tad chewy and stringy for this, but more meatier than minute steaks.
Provided by lets.eat
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix honey and soy sauce, set aside.
- Combine stuffing, hot water, butter and red or green pepper.
- Spoon 1/2 cup stuffing on each steak.
- Roll steaks, secure with toothpicks.
- Place steaks in baking pan.
- Spoon honey mixture over steaks.
- Bake 375 degrees for 20 minutes.
Nutrition Facts : Calories 128.4, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 546.3, Carbohydrate 19.8, Fiber 0.7, Sugar 18.8, Protein 1.4
SALISBURY STEAK SUPREME
When I was running late one night, a go-to recipe of my mom's popped into my head. Now it's one of my husband's favorites. It's also a fast answer to unexpected company. -Patricia Swart, Galloway, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Thinly slice 1-1/2 onions; finely chop remaining onion half. In a large bowl, toss bread crumbs with chopped onion and seasonings. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties., Place a lightly oiled large nonstick skillet over medium heat. Add patties; cook 5-6 minutes on each side or until a thermometer reads 160°. Remove from pan. Discard drippings from pan., In a small bowl, mix cornstarch, bouillon and water until smooth. In same skillet, heat butter over medium-high heat. Add mushrooms and sliced onions; cook and stir 5-7 minutes or until onions are tender., Stir in cornstarch mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened. Return Salisbury steaks to pan, turning to coat with sauce; heat through.
Nutrition Facts : Calories 244 calories, Fat 12g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 192mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
STUFFED CUBE STEAKS
This recipe turns an inexpensive cut into a satisfying main dish.-Mary Reynolds, Gardner, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Pound steaks to 1/4-in. thickness. Sprinkle with 1 teaspoon salt and pepper. Place in a greased 13x9-in. baking dish. Spoon salad dressing over steaks. Cover and chill for 1 hour. , In a large saucepan, combine the vegetables, broth and remaining salt. Cover and cook over medium heat for 6-8 minutes or until tender. Drain, reserving liquid. , Spoon 1/4 cup vegetable mixture onto each steak; roll up and secure with toothpicks. In a large nonstick skillet, brown meat rolls in oil on all sides. Cover and simmer for 35-40 minutes or until meat is tender. Remove with a slotted spoon; keep warm. , Combine cornstarch and reserved cooking liquid until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Remove toothpicks. Serve with steak rolls.
Nutrition Facts : Calories 258 calories, Fat 13g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 655mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 26g protein.
STUFFED MINUTE STEAK
Healthy alternative to the bread stuffing filled minute steaks. Recipe that my father came up with and now is a family favorite!
Provided by anme7039
Categories Steak
Time 1h
Yield 6 filled steaks, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all filling ingredients in a large sauce pan except pine nuts and red wine.
- Cook until veggies are fully cooked and soft over medium high heat.
- In the last minute of cooking add red wine and pine nuts and reduce.
- Let mixture cool.
- When mixture has cooled enough to handle put 1/6 of the mixture on each minute steak.
- Roll steak up (like a burrito) and secure with string or metal skewers.
- Heat cooking oil over medium high and cook filled steaks.
- Turn steak for even cooking on each side, about 2-3 minutes each side.
- Add 1/4 cup red wine to pan once meat is fully cooked.
- Reduce the sauce.
- Serve!
STUFFED STEAK FOR TWO
Try a whole new take on flank steak with our Stuffed Steak for Two. Stuffed Steak for Two is the perfect way to show someone special you really care.
Provided by My Food and Family
Categories Home
Time 1h
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Melt 1 tsp. butter in medium ovenproof skillet on medium-high heat. Add celery and onions; cook and stir until 2 to 3 min. or until crisp-tender. Stir in 1/4 cup water; bring to boil. Add stuffing mix, parsley and 6 Tbsp. cheese; mix lightly. Remove from heat.
- Butterfly steak by cutting it horizontally in half, cutting into thickest long side of steak and being careful to not cut all of the way through to opposite side of steak. Open steak like a book; spread bottom 3/4 of steak with stuffing mixture. Roll up, starting at bottom end; tie securely with string.
- Melt remaining butter in same skillet on medium heat. Add steak; cook 5 min. or until evenly browned on all sides, turning occasionally. Mix pasta sauce and remaining water until blended; pour over steak. Place in oven.
- Bake 30 to 35 min. or until steak is done. Remove from oven; cover loosely with foil. Let stand 5 min. Transfer steak to cutting board. Remove and discard string. Slice steak. Serve topped with pasta sauce and remaining cheese.
Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1120 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 7 g, Protein 32 g
STUFFED FLANK STEAK
Make this stuffed steak for a new outdoor grilling favorite. Yes, it's more work than a steak seasoned on the outside, but it's so worth it.
Provided by Mark Bittman
Categories Steak Summer Grill Grill/Barbecue Meat Wheat/Gluten-Free Beef Garlic Cheese Dinner
Yield 4-6 servings
Number Of Ingredients 5
Steps:
- Start the coals or heat a gas grill for medium-high direct cooking. Make sure the grates are clean. Cut at least ten 8-inch pieces of kitchen twine.
- With a very sharp knife, slice the steak lengthwise into two pieces. With a meat mallet, rolling pin, or the bottom of a cast-iron skillet, pound the two thin steaks evenly to no more than 1/2-inch thick. Pat them dry with paper towels and sprinkle with salt and pepper on both sides.
- Combine the cheese, oregano, and garlic in a small bowl. Divide the mixture between the steaks and spread it out almost to the edges. Roll the steaks up so that the grain of the meat runs the length of the roll, so you'll be slicing them across the grain. Tie the steaks closed with the twine every 2 inches or so. (You can prepare the recipe to this point up to several hours in advance and refrigerate.)
- Put the stuffed steaks on the grill directly over the fire. Close the lid and cook, turning the rolls every 2 to 3 minutes for even browning, until 5 to 10°F shy of the desired doneness; start checking them with an instant-read thermometer after 10 minutes. Depending on the thickness of the rolls, they should take 15 to 20 minutes total for medium-rare.
- Transfer to a cutting board and let rest 5 to 10 minutes, checking the internal temperature. (Or nick with a small knife and peek inside.) Cut the rolls into 1-inch slices, transfer them spiral side up to a platter, pour over any accumulated juices, and serve.
- Variations
- Stuffed Flank Steak with Mozzarella and Basil: Substitute shredded mozzarella for the queso asadero and omit the oregano. Top the cheese with a layer of fresh basil leaves before rolling; you'll need 1 cup or more.
- Stuffed Flank Steak with Prosciutto and Rosemary: Substitute Parmesan cheese for the queso asadero and 2 tablespoons chopped rosemary for the oregano. In Step 3, layer 4 ounces thinly sliced prosciutto over the cheese before rolling.
- Stuffed Flank Steak with Peppery Greens and Goat Cheese: Replace the cheese, oregano, and garlic with 8 ounces goat cheese, 1 tablespoon minced garlic, the grated zest of 1 lemon, 1 tablespoon fresh lemon juice (or more to taste), and lots of black pepper, mashed together in a small bowl. Spread the mixture over one side of each of the steaks. Layer 2 cups roughly chopped watercress or arugula over the top before rolling.
SOUS VIDE STEAK
Steak comes out beautifully tender when cooked sous vide. Throw it on the grill afterwards for extra flavor and color.
Provided by barbara
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 2h10m
Yield 4
Number Of Ingredients 2
Steps:
- Generously season steaks with salt and black pepper. Place into a large plastic bag and vacuum seal.
- Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and set temperature to 130 degrees F (54 degrees C). Immerse bag in water and cook for 2 hours.
- Remove bag from water bath and take out steaks. Pat very dry with paper towels.
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Place steak on the preheated grill, Cook, turning every minute or so until well seared all over, 3 to 4 minutes total.
Nutrition Facts : Calories 443.5 calories, Cholesterol 147.8 mg, Fat 28.2 g, Protein 44.4 g, SaturatedFat 11.1 g, Sodium 129.5 mg
STUFFED MINUTE STEAKS
"Minute steak is the busy and thrifty cook's best friend. These inexpensive steaks freeze well-up to 3 months-and thaw quickly. Do your budget a favor and stock up on steaks when on sale."
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Combine hot water and margarine in a medium bowl; stir until margarine melts.
- Add stuffing mix and bell pepper to bowl; mix well.
- Pound steaks to 1/4-inch thickness. Place 1/2 cup stuffing mixture onto each steak. Roll to enclose stuffing. Secure with toothpicks.
- Combine honey and soy sauce in a small bowl. Arrange steaks in a small baking dish. Spoon honey mixture over steaks. Bake until steaks are cooked through and stuffing is hot, about 20 minutes.
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