Bunsteaks Recipes

EASY PAN STEAKS

Steps:

• Preheat your oven to 450 F. Heat the butter and olive oil in an oven-safe skillet over medium-high heat. Add in the sprigs of rosemary as your pan is heating. Salt and pepper the meat to your liking (I recommend a generous pinch of each, which is a THREE-finger pinch.)
• When the butter has melted and the oil is heated, add your steaks to the pan to get a nice golden-brown sear on them. This should take about 2 minutes on each side. Then place your pan in the oven until the steaks are cooked to your preference, 7 to 9 minutes. (Eight minutes makes a perfect medium, my favorite!)
• Allow the meat to rest 5 minutes before slicing and serving. These rosemary-infused steaks are nothing short of delicious.

JUICY LAMB STEAKS (GRILLED OR PAN-SEARED)

Steps:

• In a bowl mix all the ingredients except for the ale. Slowly add the ale and whisk until smooth.
• Cover the lamb steaks with marinade. Use an airtight container or plastic bag. Refrigerate for 3-4 hours. Use any marinade you'd like.*
• Heat an outdoor grill to high (or a grilling skillet or cast iron skillet over medium-high heat). Lightly oil the grate or the surface of the pan.
• Remove the lamb steaks from the marinade and discard it. Pat them dry and season each side with salt and pepper.
• Place on the grill surface (or grilling pan or skillet) and cook each side for 4 minutes for medium-rare (125-130 F) and 5 minutes for medium (135 F).
• Remove from the heat and let rest (you may cover them loosely with foil) for 5 minutes before serving.

EASY HAMBURGER STEAKS

Steps:

• Mix in order given above and shape into round patties.
• Melt some butter to coat skillet and fry until nicely browned.

JUICY BUTT STEAKS

Steps:

• Heat a large skillet over medium heat. Season the pork steaks on both sides with salt, pepper and garlic powder. Place in the skillet and cook until browned on each side, about 4 minutes per side.
• Place sliced onions on top of the steaks in the pan. Stir together the ketchup and water in a medium bowl; pour over the steaks. Bring to a simmer, then reduce the heat to medium-low, cover and cook for about 2 hours. The longer you cook, the better the meat tastes.

TASTY BUNS

Steps:

• Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
• Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
• Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
• Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

BLADE STEAKS WITH MUSHROOMS

Steps:

• Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.
• Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.
• Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes.
• While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.

STEAK BUNS WITH PEANUT SAUCE

Steps:

• For the meat and marinade: Combine the sambal, honey, curry powder, salt, black pepper, garlic and approximately two-thirds of the coconut milk (make sure you SHAKE WELL before opening the can) in a bowl and whisk together (reserve the remaining coconut milk for the peanut sauce). Submerge the flank steak in the marinade, cover and refrigerate for at least 2 hours and up to overnight.
• For the bun dough: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, cake flour, sugar, yeast and salt and whisk to combine. Add the water and shortening and mix for 10 minutes. Transfer to an oiled bowl and let sit until doubled in size, 1 to 2 hours.
• Cut eight 3-inch squares of parchment paper. Divide the dough into 8 pieces. Roll each piece into a flat oval, about 6 inches by 3 inches. Brush with sesame oil, fold in half and place on a parchment square. Set the buns in a bamboo steamer 1 inch apart, cover and allow the buns to proof in the steamer in a warm place (or just on the countertop), until doubled in size, 30 to 40 minutes.
• For the peanut sauce: Meanwhile, combine the reserved coconut milk, peanut butter, sambal, jalapeno and soy sauce and whisk until smooth. If the sauce is too thick, add a splash of water. Reserve at room temperature until serving. (If you make it ahead of time, refrigerate the sauce but take out in time for it to come to room temperature before serving, or it will be very thick.)
• Heat a grill or grill pan to medium-high heat.
• Remove the meat from the marinade and brush off any excess. When the grill is very hot, grill the meat to desired doneness, 4 to 8 minutes on each side is good for medium rare, depending on thickness. Let rest for at least 10 minutes so the juices can settle.
• Bring a large pot of water to a boil. Steam the buns over the boiling water until puffy and cooked through, 10 to 12 minutes.
• Slice the meat thinly against the grain. Serve the buns right out of the steamer with the sliced meat, peanut sauce, pickles, extra sambal, cilantro and salt to taste.

HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY

Steps:

• For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
• Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
• For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
• Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
• Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
• Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.

BUNSTEAKS

Steps:

• Preheat oven to 350.
• Hard boil the eggs and chop all the vegetables and put in large mixing bowl.
• Cut or break the cheese into small pieces and add that. Drain the can of tuna and add it. Mix the filling.
• Add the mayonnaise and mix it some more.
• Stuff each hard roll with some filling.
• Wrap the filled hard rolls up in aluminium foil.
• Bake at 350 for 25 minutes.