Cold Seared Steak With Tomatoes And Soy Recipes

COLD SEARED STEAK WITH TOMATOES AND SOY

Steps:

• Cook some steak to your liking (on the grill if possible), let it cool completely, then slice it.
• On the day you're going to eat it, toss with plenty of halved cherry tomatoes, grated ginger and garlic, soy sauce, a little sesame oil and a squeeze of lime juice.
• Scatter with cilantro, basil or mint (or a combination) before serving with lime wedges.

COOK-FROM-FROZEN STEAK WITH BURST CHERRY TOMATO SAUCE

Steps:

• Place steak on a flat plate or small rimmed baking sheet and freeze uncovered overnight. Once frozen, wrap tightly in plastic, transfer to a resealable plastic bag, and keep frozen for up to 3 months. (Freezing it uncovered before wrapping ensurs that no condensation forms on the steak, which could cause dangerous splattering during cooking.)
• Preheat oven to 275°F. Pour vegetable oil into a large skillet to a depth of 1/8". Heat over medium-high until shimmering. Carefully place frozen steak in skillet and cook until deeply browned on underside. Turn and continue to cook until second side is deeply browned, 5-6 minutes more. Transfer to a wire rack set in a rimmed baking sheet. Season both sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer pan to oven and bake steak until an instant-read thermometer inserted into the center registers 120°F for medium-rare, 40-45 minutes. Let rest 10 minutes before slicing.
• While steak rests, wipe out skillet and cook tomatoes, garlic, and olive oil (adding tomatoes while pan is cold prevents splattering) over medium-high heat. Once sizzling, add rosemary and vinegar and season with remaining 1/2 tsp. salt and 1/4 tsp. pepper. Continue to cook, stirring occasionally and pressing tomatoes with the back of a spoon, until tomatoes have burst and a thick sauce has formed, 4-5 minutes. Remove from heat and stir in butter. Serve steak with sauce spooned over.

TOMATO AND PEPPER SIRLOIN STEAK

Steps:

• In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

STEAK AND PAN SEARED TOMATOES

Steps:

• Lay steak on a cutting board or other hard surface and season on one side with salt and pepper to taste, optional cumin, and/or optional onion powder. Pound with pointy side of mallet to tenderize. Set aside while mincing and slicing veggies. Combine cornstarch with Adobo seasoning or seasoned salt and dried oregano.
• In a large cast iron skillet heat 1 teaspoon oil and 1 teaspoon butter over medium high heat. Brown steak about 2 minutes, each side. This probably has to be repeated for other steak. Remove and keep warm on a plate covered with aluminum foil.
• Add a teaspoon of oil to pan if it is dry and turn heat up a little to medium high. Dredge tomatoes with cornstarch mixture; this will form a light crust on the tomatoes when cooked. Once crust forms, turn over. This will only take a minute or two. Remove and set aside.
• Turn heat down to medium and add 1 teaspoon oil and 1 teaspoon butter. Once butter melts, add onions and mushrooms. Season to taste with salt and pepper. Saute, stirring occasionally until onions and mushrooms are tender, about 3 minutes. Add wine and reduce by half. Taste and adjust seasonings.
• Serve steak with tomato and mushroom sauce over top.

SEARED STEAKS WITH TOMATO SALAD AND CREAMY SPINACH

Steps:

• In a small bowl, whisk together vinegar and 2 tablespoons oil; season with salt and pepper. Place tomato and onion slices on a platter, and drizzle with vinaigrette. Set aside.
• In a medium saucepan, heat remaining tablespoon oil over medium. Add chopped onion. Cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
• Add flour to pan; cook, stirring, 30 seconds. Gradually whisk in milk. Stir in spinach and nutmeg; season with salt and pepper. Cook, stirring occasionally, until spinach is tender and sauce has thickened, 3 to 5 minutes. Cover, and set aside.
• Heat a large skillet over medium-high. Season steaks with salt and pepper. Cook until browned and medium-rare, 3 to 4 minutes per side. Serve steaks with tomato salad and creamy spinach.