Artichoke Beef Steaks Recipes

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SLOW COOKER MEDITERRANEAN BEEF WITH ARTICHOKES



Slow Cooker Mediterranean Beef with Artichokes image

A nice warm dish served over pasta.

Provided by JennaBee

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 7h28m

Yield 6

Number Of Ingredients 14

1 tablespoon grapeseed oil
2 pounds stewing beef
1 (14 ounce) can artichoke hearts, drained and halved
1 onion, diced
4 cloves garlic, chopped or more to taste
1 (32 fluid ounce) container beef broth
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
½ cup pitted and roughly chopped Kalamata olives
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon ground cumin
1 bay leaf

Steps:

  • Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
  • Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.
  • Cook on Low until beef is tender, about 7 hours.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 14.1 g, Cholesterol 83.5 mg, Fat 26.2 g, Fiber 3.6 g, Protein 29.9 g, SaturatedFat 8.9 g, Sodium 1452.8 mg, Sugar 5.3 g

BRAISED SKIRT STEAK WITH ARTICHOKE



Braised Skirt Steak with Artichoke image

Had my first annual 'I'm getting old' Dr.'s checkup yesterday and my cholesterol was - what's the opposite of through the roof? Through the floor? Anyway, it was low - real low. And I am healthy as a horse so I thought I might celebrate with a slab o' meat.

Provided by Jeff

Categories     Meat and Poultry Recipes     Beef     Steaks     Skirt Steak Recipes

Time 1h

Yield 2

Number Of Ingredients 11

1 cube beef bouillon
½ cup boiling water
2 tablespoons olive oil
1 pound tenderized skirt steak
1 pinch salt
1 cup marinated artichoke hearts, chopped, liquid reserved
½ cup roasted red peppers, drained and chopped
2 pickled jalapeno peppers, chopped
½ cup pickled carrots, chopped
1 teaspoon capers
2 tablespoons prepared horseradish

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
  • Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
  • Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.

Nutrition Facts : Calories 484 calories, Carbohydrate 16.4 g, Cholesterol 71.4 mg, Fat 33.8 g, Fiber 3.7 g, Protein 30.9 g, SaturatedFat 8.9 g, Sodium 1352.2 mg, Sugar 6.2 g

ARTICHOKE BEEF STEAKS



Artichoke Beef Steaks image

Light green artichokes and vibrant pimientos dress up these delicious steaks. If weather permits, grill the steaks outside and prepare the topping in a skillet as directed. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 jar (6-1/2 ounces) marinated artichoke hearts
4 beef ribeye steaks (3/4 inch thick and about 8 ounces each)
1/2 teaspoon salt
2 tablespoons butter
1 small onion, sliced and separated into rings
1 garlic clove, minced
1 jar (2 ounces) sliced pimientos, drained

Steps:

  • Drain artichokes, reserving 1 tablespoon marinade. Coarsely chop artichokes and set aside. Sprinkle steaks with salt. , In a large skillet, cook steaks in butter over medium-high heat for 4 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a serving platter; keep warm. , In same skillet, saute onion and garlic in reserved marinade for 3 minutes. Add artichokes and pimientos; heat through. Serve with steaks.

Nutrition Facts : Calories 631 calories, Fat 49g fat (20g saturated fat), Cholesterol 150mg cholesterol, Sodium 618mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

ROLLED BEEF WITH ARTICHOKE STUFFING



Rolled Beef with Artichoke Stuffing image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 pound ground veal
1/2 pound ground pork
1/2 pound prosciutto, diced
1/2 cup diced Asiago cheese (2 ounces)
1/2 cup diced fontina cheese ( 2 ounces)
6 cloves garlic, minced
1/2 cup chopped fennel
2 cups marinated artichokes, cut into 1-inch pieces(reserve oil in jar)
1/2 cup coarsely chopped Italian parsley
1/2 cup minced fresh sage leaves
1 egg ,beaten1 tablespoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 to 2 pounds flank steak
2 hard-cooked eggs
1/2 cup dry red wine

Steps:

  • In a large bowl combine veal, pork, prosciutto, cheeses, garlic, fennel, artichokes, herbs, egg, Italian seasoning, salt and pepper and mix well. Trim excess fat from flank steak and pound to approximately 1/8 - thickness.(This takes a few minutes, but it is important to the recipe. Use a kitchen mallet or a heavy flat weight such as a wine bottle.) Spread stuffing over meat, covering it completely. Lay egg quarters down center, lenghtwise, and roll meat around stuffing without overlapping. Tie with kitchen string at one-inch intervals to hold securely; if any stuffing escapes, carefully push back in.
  • Heat a large heavy skillet over medium-high heat. Add 1/4 cup of the reserved artichoke oil. Heat oil and add stuffed beef roll to hot oil and brown on all sides. Add wine, cover and cook over low heat for 45 minutes. Turn beef roll over halfway through cooking. When cooked, transfer meat to a serving platter and remove the string. Slice and serve with the pan juices. The Falso Magro roll is also terrific served on buffets, at picnics or even cold the next day.

BEEF TIPS AND ARTICHOKES WITH MERLOT AND BLACK PEPPER GRAVY



Beef Tips and Artichokes with Merlot and Black Pepper Gravy image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 cup merlot wine
2 packages (17 ounces) beef tips with gravy (recommended: Hormel)
2 teaspoons steak seasoning
2 teaspoons cracked black peppercorns
1 box (8 ounces) frozen artichoke hearts, thawed
1 box (8 ounces) frozen petite peas with pearl onions, thawed
Basil Mashed Potatoes, recipe follows
1 container (24 ounces) home-style mashed potatoes (recommended: Country Crock)
1 tablespoon prepared pesto
1/4 cup fresh basil leaves, finely chopped

Steps:

  • In a medium saucepan over medium-high heat, bring the wine to a boil. Reduce the liquid by half, about 8 to 10 minutes. Add the beef tips, steak seasoning, and peppercorns Bring to simmer and cook for 5 minutes. Stir in the artichokes and peas and cook until heated through, about 4 more minutes. Serve hot. with Basil Mashed Potatoes.;
  • Remove the plastic from the mashed potatoes. Microwave uncovered on high setting for 3 minutes. Remove from the microwave and stir. Return to microwave and cook for an additional 2 to 3 minutes. Stir in the pesto and chopped fresh basil. Serve hot.

ROUND STEAK WITH ARTICHOKE HEARTS AND MUSHROOMS



Round Steak With Artichoke Hearts and Mushrooms image

This elegant round steak with artichoke hearts and mushrooms is cooked in wine and served on top of the naan bread.

Provided by Laka

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

600 g beef round steak (4 small steaks)
50 g salt
100 g pepper
1/2 teaspoon sea salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
1 onion, chopped
2 garlic cloves, chopped
240 g marinated artichoke hearts, cut into quarters
500 g button mushrooms, cut into quarters
1/2 cup white wine
2 tablespoons sour cream
2 naan rolls, cut in half
4 tablespoons fresh chives, chopped

Steps:

  • Season the steaks with salt and pepper on both sides. In a pressure cooker pan, heat 1 tablespoon of olive oil on high until hot. Add the seasoned steak to the pan and cook for 2 - 4 minutes, turning over once. Transfer the steaks to a plate.
  • In the same pan used for the steak, add the remaining olive oil and heat on medium until hot. Add the chopped onion and remaining garlic; sauté for 2-3 minutes until softened over medium heat. Add artichokes and mushrooms, stir, sauté for 2-3 minutes.
  • Stir in the wine, cook for another 2-3 minutes.
  • Return the steaks to the pan, place them on top of the artichokes and mushrooms. Cover and lock the pressure cooker lid. Bring to pressure. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally.
  • Remove steaks from the pressure cooker and place on a warmed platter. Add sour cream to the artichokes and mushrooms sauce, stir and combine.
  • Serve steaks over half of the naan bread, topped with the sauce and sprinkled with chopped fresh chives.

Nutrition Facts : Calories 537.6, Fat 20.1, SaturatedFat 4.1, Cholesterol 6.2, Sodium 10681.4, Carbohydrate 71, Fiber 19.5, Sugar 9.2, Protein 17.9

THE BEST STUFFED ARTICHOKES



The Best Stuffed Artichokes image

Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.

Provided by NicoleMcmom

Categories     Artichoke Recipes

Time 1h35m

Yield 8

Number Of Ingredients 10

4 large whole artichokes
1 lemon
1 ½ cups plain dry bread crumbs
1 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley, plus more for garnish
6 cloves garlic, minced
4 teaspoons kosher salt, divided
1 teaspoon ground black pepper
½ cup olive oil
2 ½ cups water

Steps:

  • Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
  • Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
  • Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
  • Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
  • Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg

FLANK STEAK WITH ARTICHOKE-POTATO HASH AND ALEPPO-PEPPER AIOLI



Flank Steak with Artichoke-Potato Hash and Aleppo-Pepper Aioli image

Provided by Molly Stevens

Categories     Potato     Roast     High Fiber     Father's Day     Dinner     Mayonnaise     Steak     Artichoke     Spring     Pan-Fry     Simmer     Boil     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 23

Aioli:
2 garlic cloves, pressed
1 teaspoon Aleppo pepper
1/4 teaspoon coarse kosher salt
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil
1 teaspoon Sherry wine vinegar
Steak:
1 1/2 tablespoons fresh thyme leaves
2 teaspoons Aleppo pepper
1 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper
1 1 1/2-to 2-pound flank steak
1/2 lemon
8 baby artichokes, stems trimmed
1 1/4 pounds unpeeled small yellow potatoes (such as baby Dutch or Russian Banana)
3 tablespoons extra-virgin olive oil, divided
1/2 cup water
2 fresh thyme sprigs
1 garlic clove, minced
2 tablespoons heavy whipping cream
1 tablespoon peanut oil or vegetable oil
2 tablespoons chopped fresh chives

Steps:

  • For Aioli:
  • Mash garlic, Aleppo pepper, and 1/4 teaspoon coarse salt to paste in mortar with pestle or in small bowl with back of spoon. Whisk in remaining ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • For steak:
  • Mix thyme, Aleppo pepper, 1 teaspoon coarse salt, and 1/4 teaspoon black pepper in small bowl. Rub seasoning mixture into steak; set aside. DO AHEAD: Can be made 4 hours ahead. Cover; chill. Bring to room temperature before continuing.
  • Squeeze juice from lemon half into medium bowl of water. Cut 1/2 inch from tops of artichokes. Working with 1 artichoke at a time, break off dark outer leaves until only pale yellow leaves remain. Cut artichokes lengthwise in half; cut each half into 1/2-inch wedges. Place in lemon water to prevent browning.
  • Place potatoes in heavy large saucepan. Add enough cold water to cover; sprinkle with salt. Bring to boil; reduce heat to medium-high and boil until potatoes are just tender, 8 to 10 minutes. Drain. Transfer to baking sheet until cool enough to handle. Halve or quarter potatoes.
  • Drain artichokes; pat to dry well, then sprinkle with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add artichokes and sauté until browned, about 4 minutes. Add 1/2 cup water, thyme sprigs, and garlic. Cover skillet and simmer over medium heat until artichokes are tender, about 5 minutes. Uncover and boil until no liquid remains, stirring often, 2 to 3 minutes. Add remaining 1 tablespoon olive oil and potatoes; stir to coat. Add cream and sprinkle with salt and pepper. Cook until potatoes are heated through and browned in spots, stirring often, about 6 minutes. Season hash to taste with salt and pepper. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
  • Preheat oven to 400°F. Heat peanut oil in heavy large ovenproof skillet over high heat. Add steak and cook until bottom is brown, about 2 minutes. Turn steak over; transfer to oven and roast until cooked to desired doneness, about 7 minutes for medium-rare. Transfer to work surface; tent with foil to keep warm. Let rest 10 minutes.
  • Meanwhile, rewarm artichokepotato hash gently over medium heat. Stir in chopped chives. Thinly slice steak crosswise. Divide steak and hash among plates. Drizzle some aioli over steak. Serve, passing remaining aioli alongside.

ARTICHOKE STEAK WRAPS



Artichoke Steak Wraps image

This simple, fast and flavorful dish is one the whole family loves. It's surprisingly easy to make, and you can broil the steak if you don't want to venture outside.-Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

8 ounces frozen artichoke hearts (about 2 cups), thawed and chopped
2 medium tomatoes, chopped
1/4 cup chopped fresh cilantro
3/4 teaspoon salt, divided
1 pound beef flat iron or top sirloin steak (1-1/4 pounds)
1/4 teaspoon pepper
6 whole wheat tortillas (8 inches), warmed

Steps:

  • Toss artichoke hearts and tomatoes with cilantro and 1/4 teaspoon salt., Sprinkle steak with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from heat; let stand 5 minutes. Cut into thin slices. Serve steak and salsa in tortillas, folding bottoms and sides of tortillas to close.

Nutrition Facts : Calories 301 calories, Fat 11g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 506mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

BEEF TENDERLOIN AND ARTICHOKE PURéE ON RYE TOASTS



Beef Tenderloin and Artichoke Purée on Rye Toasts image

Categories     Food Processor     Beef     Bake     Sauté     Cocktail Party     Beef Tenderloin     Artichoke     Arugula     Fall     Bon Appétit

Yield Makes 48

Number Of Ingredients 14

1 14-ounce can artichoke hearts, drained well
3 tablespoons mayonnaise
3 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
1 teaspoon grated lemon peel
1 garlic clove, minced
1/4 teaspoon ground nutmeg
Generous pinch of cayenne pepper
2 teaspoons vegetable oil
2 8-ounce beef tenderloin steaks (each about 1 inch thick)
48 slices cocktail rye bread
48 small arugula leaves
Thinly shaved Parmesan cheese

Steps:

  • Puree artichokes in processor until almost smooth. Add mayonnaise, grated Parmesan, lemon juice, tarragon, lemon peel, garlic, nutmeg and cayenne. Process until well blended. Transfer to small bowl. Season with salt and pepper.
  • Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer to plate. Cool. (Artichoke puree and steaks can be made 1 day ahead. Cover separately; chill.)
  • Preheat oven to 350°F. Using 1 1/2-inch round cookie cutter, cut 48 rounds from rye bread. Arrange rounds on large baking sheet. Bake until golden brown, about 8 minutes. Cool.
  • Spread 1 teaspoon artichoke puree on each rye round (save remaining puree for another use). Top with arugula leaf. Cut each steak across grain into 24 thin strips. Starting at 1 short end, roll up each beef strip. Place atop arugula. Garnish with shaved Parmesan.

EASY STEAMED ARTICHOKES



Easy Steamed Artichokes image

These leafy, mild-flavored veggies get at the heart of spring. Our method for steaming artichokes could not be easier, but the result is an impressive, delicious side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

4 medium artichokes (about 12 ounces each)
1 lemon, halved crosswise
Coarse salt
Easy Hollandaise
Butter, melted (optional)

Steps:

  • Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
  • Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.

CROCK POT ARTICHOKE BEEF STEW



Crock Pot Artichoke Beef Stew image

Make and share this Crock Pot Artichoke Beef Stew recipe from Food.com.

Provided by Miss Annie

Categories     Stew

Time 7h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/3 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 1/2 lbs lean stewing beef, cut into 1 inch cubes
3 tablespoons vegetable oil
1 (10 1/2 ounce) can condensed beef consomme, undiluted
2 medium onions, halved and sliced
1 cup red wine or 1 cup beef broth
1 garlic clove, minced
1/2 teaspoon dill weed
2 (6 1/2 ounce) jars marinated artichoke hearts, drained and chopped
20 small fresh mushrooms, halved
hot cooked noodles

Steps:

  • Combine the flour, salt and pepper in a shallow bowl or resealable plastic bag.
  • Add beef and toss to coat.
  • Brown beef in oil.
  • Transfer to a crock pot with a slotted spoon.
  • Gradually add consommé to the skillet.
  • Bring to a boil; stir to loosen browned bits from the pan.
  • Stir in onions, wine or broth, garlic and dill.
  • Pour over beef.
  • Cover and cook on LOW for 7-8 hours or until the meat is nearly tender.
  • Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through.
  • Serve over hot noodles.

Nutrition Facts : Calories 544.7, Fat 29.1, SaturatedFat 9.6, Cholesterol 138.2, Sodium 859.7, Carbohydrate 18.9, Fiber 6.5, Sugar 3.1, Protein 44.5

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From dinnerthendessert.com


BLACK GARLIC STEAK WITH JERUSALEM ARTICHOKE PURéE
3. While the artichokes are cooking, brush the steaks with ½ tbsp oil and the mashed black garlic, then season. When the artichokes have 15 minutes cooking time remaining, heat a griddle pan until very hot and cook the steaks for 4-7 minutes, turning halfway, ensuring the cut surfaces of the meat are thoroughly cooked. 4. Transfer to a board ...
From waitrose.com


BUTTER ROASTED RIB-EYE STEAK WITH GRILLED ARTICHOKES - YOUTUBE
A great spring recipe, and a perfect way to serve this prime cut of beef. Season the steak well with garlic, pepper, salt and rosemary and make sure the pan ... A great spring recipe, and a ...
From youtube.com


STEAK SALAD, ARTICHOKE HEARTS - THYME FOR COOKING
2016-07-08 We like medium rare. Whisk mustard and vinegar. Slowly drizzle in olive oil, whisking until emulsified. Put lettuce in large salad bowl tearing if necessary. Add herbs, cheese and olives. Toss with the vinaigrette. Divide salad onto 2 large salad plates. Arrange avocado and artichoke hearts on lettuce. Slice steak and place on top.
From thymeforcookingblog.com


RACHAEL'S SLICED STEAK WITH CREAMED SPINACH & ARTICHOKES | RECIPE ...
Add the spinach and artichokes to the sauce. Add the nutmeg, cheese, and lemon juice. Add the remaining 1 tablespoon oil, one turn of the pan, to the cast iron skillet. Add the steaks. Cook, turning occasionally, for about 8 minutes. Let rest for about 5 minutes. Slice the steaks against the grain. Toast the bread and spread with the remaining ...
From rachaelrayshow.com


10 BEST BEEF TENDERLOIN STEAK RECIPES - YUMMLY
2022-06-02 Steak Arugula Pasta with Garlic White Wine Sauce Laura's Lean Beef. olive oil, grated Parmesan cheese, sun dried tomato, pepper, crushed garlic and 14 more. GARLIC-THYME STEAK RUB Beef. It's What's For Dinner. porterhouse steaks, sweet paprika, garlic, chopped fresh thyme and 3 more.
From yummly.com


HANGER STEAK WITH SHALLOTS AND JERUSALEM ARTICHOKES
2014-08-19 Cook Jerusalem artichokes in a large saucepan of boiling, generously salted water until tender, 10–12 minutes. Drain; return to saucepan. Cook over medium heat, tossing, until dry, about 2 minutes.
From bonappetit.com


SIRLOIN OR RIBEYE STEAK DINNER RECIPE WITH SPINACH ARTICHOKE …
For the baked potatoes, preheat oven to 425˚F. Bake potatoes about 45 to 50 minutes, then cool to handle. Heat a skillet over medium heat with EVOO, 3 turns of the pan, add shallots and garlic and swirl a minute or 2, add spinach and heat through, add salt and pepper and nutmeg, lemon zest and juice, add artichokes and combine, then add Boursin cheese or cream cheese and …
From rachaelrayshow.com


SIRLOIN STEAK WITH ARTICHOKES, TOMATOES AND OLIVES
2012-06-05 Cook steaks for 5 minutes per side for medium rare. Transfer to a plate. Add water to the hot pan, scraping any brown bits from the bottom; reduce heat to medium. Add garlic and oregano; cook until garlic has softened, about 1 minute. Add tomatoes and cook 3 minutes more. Stir in artichokes and olives and cook until warmed through, about 2 minutes.
From pondbrook.blogspot.com


JUICY SEARED STEAK | JAMIE OLIVER RECIPES
Toast the almonds alongside for the last 30 seconds. Toss in the honey, then immediately remove the steak and almonds to a plate to rest. Place the tomatoes in the hot pan, then drain and add the artichokes, along with a good splash of water. Fry and stir for 2 minutes while you finely chop the lemon, removing any seeds.
From jamieoliver.com


EASY WAYS TO STEAM, GRILL & ROAST ARTICHOKES - DELISH
2018-06-12 1. Steaming. This is the most widely used cooking technique, best for when you really just want to enjoy the natural flavors of a really good artichoke. In a …
From delish.com


BLACK ANGUS RIB-EYES WITH ARTICHOKE BUTTER AND GARLICKY GREEN BEANS
1. Prep the vegetables. Let the butter come to room temperature. Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper. Finely chop, press, or grate enough garlic to measure 1 teaspoon (2 tsp). Trim the stem ends from the green beans if needed.
From sunbasket.com


GRILLED FLANK STEAK AND ROASTED ARTICHOKES WITH GRUYERE AND …
Remove steak from marinade (discard marinade) and grill 5 minutes per side for medium meat. Let stand 10 minutes before slicing crosswise into ¼-inch thick slices. Meanwhile, preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray. Cut artichoke hearts in half lengthwise and place in prepared pan.
From cookstr.com


EASY ROASTED ARTICHOKE RECIPE (MEDITERRANEAN STYLE) | THE …
2020-05-27 Preheat oven to 400 degrees F. To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use a serrated knife to cut off about ¾ inches from the top. Now, cut artichoke in half length-wise. Then, using a spoon, remove the fuzzy choke on the inside.
From themediterraneandish.com


SEARED STEAK WITH POTATO-ARTICHOKE HASH RECIPE | MYRECIPES
Step 1. Stir together brown sugar and next 3 ingredients. Rub steak with sugar mixture, and let stand 5 minutes. Advertisement. Step 2. Heat 1 Tbsp. olive oil in a cast-iron grill pan over high heat. Add steak; cook, turning once, until seared, 12-16 minutes for medium-rare.
From myrecipes.com


RECIPE: FLAT IRON STEAKS WITH ARTICHOKE-POTATO HASH, PURPLE …
Add the artichokes to the pan with the steaks and potatoes. Turn over the steaks and cook 3 to 5 minutes on the 2nd side for medium-rare, or until they reach your desired doneness. While the steak cooks, flip the artichokes to ensure they make contact with the pan on both sides. Transfer the cooked steaks, potatoes, and artichokes to a plate so ...
From blueapron.com


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