STEAK AND BRIE BITES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Briefly toast the crostini crackers on each side in hot olive oil in a skillet until glistening and crisp. Remove and set aside.
- Preheat a cast-iron skillet over medium-high heat.
- Sprinkle the steak with salt and pepper, then rub with the mustard. Add the butter and 2 tablespoons olive oil to the skillet. Once the butter is melted, sear the steak until cooked to your preference, 3 to 5 minutes per side for medium rare. Allow to cool completely, then wrap in plastic wrap and chill. (This can happen anytime before.)
- When ready to build the crostini, thinly slice the steak against the grain. Press a wedge of Brie on each crostini. Top with the sliced steak, peppers, parsley and shaved Parmesan.
BRIE STEAK
Steps:
- heat pan till very hot,add garlic oil. salt & pper steak both sides. cook 4 inutes on one side, 1 minute on other side. add shrimp & heat for 1-1/2 minutes. after total of 4 minutes on second side, remove to plate and deglaze pan with wine. add mushrooms, wine/mustard,brie & butter. stir till blended and pour over steak & shrimp-great with salad.
FLANK STEAK WITH BRIE FONDUE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the vinegar, oil, Worcestershire, thyme, parsley, garlic, lemon juice, and salt and pepper. Put the flank steak in a wide shallow dish and coat with the marinade. Refrigerate for 45 minutes to 1 hour.
- Preheat a grill on high.
- Remove the outer skin (rind) of the brie and dice it into 1/2-inch cubes. Add them to a small bowl and toss them with the cornstarch. In a medium saucepan over high heat, add the wine and bring to a boil. Add the brie and stir until the cheese has melted. Once melted, reduce the heat to medium-low and stir in the thyme, garlic, nutmeg, salt and pepper, to taste. Cook for 5 to 6 minutes. Remove the fondue from the heat and transfer it to a fondue pot to keep warm.
- Remove the steak from the marinade, straining the excess marinade and put it in the middle of the preheated grill. Cook until desired temperature is reached, about 9 to 10 minutes per side. Remove from the grill to a cutting board and let rest for 5 to 10 minutes.
- Slice it on the bias and arrange them on a serving platter. Drizzle with fondue sauce or serve it on the side in a fondue pot.
STEAK AND BRIE SANDWICHES
Make and share this Steak and Brie Sandwiches recipe from Food.com.
Provided by Lori Mama
Categories Steak
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, combine oil, salt, pepper and garlic.
- Rub on both sides of meat and leave out at room temperature for 30 minutes.
- In skillet on medium heat, saute the onions, in butter, until caramelized.
- about 10 minutes.
- then add the vinegar and thyme,.
- Set aside.
- In another skillet, on medium high heat, sear meat on both sides until desired oneness.
- Set aside and let rest for 10 minutes.
- Slice into thin strips.
- Divide the mustard evenly on the bottoms of the bun halves.
- Next the meat, the onions, the brie and top with arugula.
- Place the top on each and slice in half.
- Enjoy.
Nutrition Facts : Calories 359.7, Fat 17.9, SaturatedFat 9.2, Cholesterol 69.3, Sodium 682.8, Carbohydrate 26.4, Fiber 1.9, Sugar 5.2, Protein 22.8
STEAK-AND-BRIE SANDWICH WITH CHIMICHURRI
After grilling, marinate the sliced steak in arugula chimichurri for an extra-fresh finish, then layer it on top of brie.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat a grill or grill pan to medium-high. Rub steak with brown sugar; season with salt and pepper. Let stand 10 minutes. Pulse arugula and parsley in a food processor until finely chopped. Transfer mixture to a bowl; stir in vinegar, oil, 1/4 teaspoon salt, and brine.
- Lightly brush grill with oil. Pat steak dry; grill, turning once halfway through, until well browned (7 to 9 minutes total for medium-rare). Let stand 10 minutes, then slice 1/4 inch thick against the grain. Toss with accumulated juices, peppers, and half of chimichurri. Drizzle baguette halves with oil; grill, turning once, until lightly toasted, 1 to 2 minutes. Just before serving, layer bottom half of baguette with brie and steak mixture. Top with arugula; close sandwich and cut into 4 portions. Serve, with remaining chimichurri.
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