PORTOBELLO "PHILLY CHEESE STEAK" SANDWICH
Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We've cut down on the fat considerably--but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side.
Provided by Katie Webster
Categories Healthy Portobello Mushroom Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
- Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
- Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 34.7 g, Cholesterol 11.7 mg, Fat 8.5 g, Fiber 6 g, Protein 12.4 g, SaturatedFat 3.1 g, Sodium 536.6 mg, Sugar 8.2 g
BISTRO STEAK
Provided by Bobby Flay
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Brush four 12-ounce boneless rib-eyes with canola oil, season with salt and rub with Chili Spice Rub (recipe below) on one side. Grill rub-side down over high heat, 3 to 4 minutes. Flip, cover and grill 5 to 6 more minutes (for medium-rare). Serve with Bar Americain Steak Sauce (recipe below).
- Whisk all of the ingredients in a bowl.
- Whisk all of the ingredients in a bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving.
FLANK STEAK BARBECUE
An excellent piece of meat with a great flavor.
Provided by Andrea
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h30m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.
- Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.
- While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 31.8 g, Fiber 0.3 g, Protein 14.4 g, SaturatedFat 6.2 g, Sodium 628.3 mg, Sugar 9 g
LOW CARB BISTRO FLANK STEAK - 0 NET CARBS
Cook time does not include marinading time. From The New Atkins for a New You Cookbook. Per Serving: 0 net carbs, 0 total carbs, 0g fiber, 42g protein, 13g fat, 300 calories
Provided by mariposa13
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine wine, rosemary, oil, mustard, splenda, worcestershire sauce, and garlic in large resealable plastic bag.
- Seal bag and knead to mix marinade.
- Add steak, reseal bag, and turn to coat. Refrigerate at least 4 hrs, but preferably overnight.
- Prepare medium-high heat grill; oil grill rack.
- Remove steak from marinade and season on both sides with salt and pepper.
- Discard the marinade or boil it for 3-4 min to serve with steak.
- Grill steak until done to taste, about 5 min per side for med-rare.
- Transfer steak to cutting board and let sit 10 minute.
- Thinly slice diagonally across the grain.
Nutrition Facts : Calories 312.9, Fat 17.2, SaturatedFat 5.8, Cholesterol 102.8, Sodium 429.9, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 32.3
BISTRO STYLE FLANK STEAKS
Make and share this Bistro Style Flank Steaks recipe from Food.com.
Provided by Kerena
Categories Steak
Time 25m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 6
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. Cut steak in half lengthwise with grain, then cut each piece in half crosswise against the grain to make 4 equal size steaks. Pat dry with paper towels and season with salt and pepper.
- Heat oil in 12" skillet over medium-high heat until just smoking. Add 1 T butter and swirl to melt. Lay steaks in pan and cook until well browned, 3-5 minutes per side. Move skillet to oven and cook until steaks register 125 degrees (for medium rare), 3-5 minutes. Transfer steaks to place and tent loosely with foil.
- Return skillet with drippings to medium-high heat (skillet handle will be hot). Add 1 Tbs. butter and shallot and cook until shallot is browned, about 2 minutes. Add wine and any accumulated beef juices from plate and bring to a boil, scraping up any browned bits. Continue to boil until slightly thickened and reduced to about 1/2 c, about 5 minutes.
- Remove sauce from heat and swirl in remaining butter until melted. Season with salt and pepper to taste. Slice steaks thin against grain on bias and serve with sauce.
Nutrition Facts : Calories 510.2, Fat 29.7, SaturatedFat 13.6, Cholesterol 177.1, Sodium 126.5, Carbohydrate 2, Sugar 0.4, Protein 48.4
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