Can someone give me steak recipe plz?!
Can someone give me steak recipe plz?
Answers:
steak
salt
pepper
garlic powder
take and add all ingreadients together and let a pan heat up for 2-3 min on med high heat add a tiny (like one tablespoon) bit of oil and let is sear on one side for 4 min then flip and let it cook for the remainder of the time.
Steak, anything better than a strip steak, is probably best lightly seasoned and grilled. You could marinate them all day, but I find it doesn't make that much difference.
Somethings you could marinate or brush on your steaks over the grill are:
Worsheshire sauce, Garlic minced, Garlic Salt, salt and pepper.
I like garlic, olive oil, garlic salt and pepper.
But you can also buy a steak seasoning at the store.
1/2 cup soy sauce
1 tsp lemon juice
1 tsp garlic powder
1 cup dark wine (port wine is best)
2 Tbsp cooking oil
2 tsp meat tenderizer
Put all ingredients in a gallon size zip lock baggie, close and shake to mix. Put steaks inside the baggie, close and shake to cover the meat. Put in the fridge and let the steaks marinate, turning the bag over about once an hour. The longer they marinate the better, at least 3 hours tho. You can use the marinade to baste the steaks as they are grilling. This marinade is wonderful on fillet chicken breast or fillet turkey breast also. You can adjust the amounts of the ingredients to suit your taste.
Scotch fillet and rib eye or rump and T-Bone are best to cook steaks.
Cook on a very high heat to seal both sides of steak.
A splash of worcestershire sauce whilst cooking is nice too.
Yummy - Enjoy!!!!
Steak:
One 1 1/2-pound flank steak, trimmed
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 shallot, minced
1 clove garlic, smashed
1/2 teaspoon finely chopped fresh thyme leaves
Freshly ground black pepper
Kosher salt
Mushrooms:
2 tablespoons unsalted butter
1 pound assorted mushrooms, such as button, shiitake, cremini, or portobello, cleaned, trimmed and quartered or cut into sixths, if large
1/2 teaspoon kosher salt plus more
2 cloves garlic, minced
2 shallots, minced
1 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon finely chopped fresh rosemary leaves
Freshly ground black pepper
1/4 cup dry red wine
2 tablespoons heavy cream
1 tablespoon finely chopped flat-leaf parsley leaves
1 teaspoon finely sliced fresh chives
Marinate the steak. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker). In a dish large enough to hold the steaks, combine the olive oil, wine vinegar, shallot, garlic, and the thyme. Season with pepper to taste. Add the steaks and turn to coat evenly. Cover, and marinate the steaks at room temperature for 1 hour, turning once, or refrigerate, for up to 12 hours.
Make the mushroom sauce. Heat a medium saute pan over high heat, add the butter, and when the foam subsides, add the mushrooms. Reduce the heat to medium-high and cook, the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Pour the red wine into pan, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the cream, parsley, and chives and stir to combine. Set aside.
Heat a large grill pan over medium-high heat or an outdoor grill to medium-high. Remove the steaks from the marinade and pat dry. Season with salt and pepper. Cook the steaks for 3 to 5 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain on an angle into very thin slices. Arrange the slices on a warmed platter or plates. Reheat the mushroom sauce if needed and add any accumulated meat juices. Pour the sauce over the steak and serve immediately.
Pepper Steak:
52 min 10 min prep
4 servings
1 lb beef top round steak, cut 1 inch thick
2 teaspoons olive oil
1 medium onion, sliced thin
2 cloves garlic, minced
1 cup beef broth
1/4 cup light soy sauce
1/4 teaspoon sugar
1/2 teaspoon pepper
1 stalk celery, sliced
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 can chopped tomatoes, drained or 2 medium tomatoes blanched,peeled and cut into wedges
2 teaspoons cornstarch
1/4 cup cold water
1. Slice the beef into 3 inch strips 1/4 inch wide.
2. Heat 1 T.
3. oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.
4. Remove with a slotted spoon.
5. Add remaining oil and saute the beef until browned.
6. Remove with a slotted spoon.
7. Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.
8. Return beef, onion and garlic to skillet and simmer for 30 minutes.
9. Add celery, bell pepper and tomatoes.
10. Cover and cook until celery and peppers are crisp/tender-around 5 minutes.
11. Dissolve the cornstarch in cold water.
12. Stir into the skillet stirring constantly until thickened around 2 minutes.