Fleika Roumanian Garlic Steak Recipes

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FLEIKA (ROUMANIAN GARLIC STEAK) RECIPE



Fleika (Roumanian Garlic Steak) Recipe image

Provided by Dr_Mom

Number Of Ingredients 7

1.5 lb piece of skirt steak, flank steak will work in a pinch but you'll lose some of the flavor
Fresh ground pepper
Kosher salt
2 tbl. Sweet paprika
8 FRESH garlic cloves chopped into dust, don't use garlic paste or minced garlic packed in oil if you want this to taste right
1/2 c. Chopped flat leaf.parsley
Olive oil

Steps:

  • Season meat on both sides with salt & pepper and then rub in the paprika on both sides. Mix the chopped garlic with all but 2 tbl of the parsley and rub in on both sides of the meat (if you're using a flank steak you'll need to score the meat for the seasonings to soak in). Brush both sides of the meat with the oil, rub in well, cover and marinate for at least 4 hours. Preheat grill to high, oil & grill the steaks for 3 - 4 minutes pet side. Don't overcook or you'll end up with Roumanian Garlic shoe leather. Sprinkle with reserved parsley & serve.

ROMANIAN GARLIC SKIRT STEAK



Romanian Garlic Skirt Steak image

Make and share this Romanian Garlic Skirt Steak recipe from Food.com.

Provided by iris5555

Categories     Steak

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs skirt steaks
coarse salt
fresh ground black pepper
hot Hungarian paprika
2 tablespoons olive oil
4 -6 garlic cloves, finely chopped
1 tablespoon dried oregano

Steps:

  • Place skirt steak in shallow baking dish.
  • Season generously on both sides with salt, pepper and paprika.
  • Drizzle olive oil over skirt steak on both sides, patting it on with your fingers.
  • Sprinkle with garlic and oregano and pat these in with your fingers.
  • Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours.
  • Heat grill to high.
  • When you're ready to cook the steak, brush the grill grate with oil.
  • Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.).
  • Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn.
  • Transfer to platter and let rest for 2 minutes before serving.
  • Be sure to cut across the grain.

Nutrition Facts : Calories 345.1, Fat 20.8, SaturatedFat 6.3, Cholesterol 110.6, Sodium 114.8, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 36.1

ROUMANIAN STEAK



Roumanian Steak image

Provided by Food Network

Categories     main-dish

Time P3DT45m

Yield 4 to 6 servings

Number Of Ingredients 26

4 ounces fresh squeezed orange juice (Texas oranges are best!)
4 ounces tamari
2 ounces vegetable oil
2 ounces chopped fresh parsley
2 ounces white wine
1 ounce steak sauce, such as A.1. Original
1 ounce Worcestershire sauce
4 cloves garlic, chopped
Juice of 1 lemon (squeeze by hand)
1/2 onion, chopped
Ground black pepper
Red pepper flakes
Four 18-ounce outside skirt steaks
Canola oil, for frying
1 cup all-purpose flour
1 tablespoon paprika
1 tablespoon seasoning salt
1 teaspoon chopped garlic
1/2 teaspoon ground black pepper
1 onion, sliced thin
Roumanian Garlic Oil/Jewish Chimichurri, recipe follows
4 teaspoons chicken schmaltz
6 cloves garlic, chopped
8 ounces chopped fresh parsley
Shisarine (pinch) red pepper flakes
Shisarine (pinch) kosher salt

Steps:

  • For the marinade: Combine the orange juice, tamari, vegetable oil, parsley, wine, steak sauce, Worcestershire, garlic, lemon juice, onion, pepper and red pepper flakes in a bowl. Mix with a whisk.
  • Place the steaks in a pan and pour over the marinade. Marinate in the refrigerator for 3 days.
  • Preheat a grill to medium-high heat.
  • Cook the steaks to the desired temperature on the grill, about 3 minutes per side for medium-rare.
  • For the onion strings: Preheat the oil in a deep-fryer to 350 degrees F.
  • Place the flour, paprika, seasoning salt, garlic and pepper in a bowl and mix well.
  • Dredge the onions in the seasoned flour. Shake off excess flour.
  • Place in hot oil and watch carefully, then pull out when not too brown. Serve with Roumanian Garlic Oil/Jewish Chimichurri.
  • In a pan on medium-low heat put chicken schmaltz.
  • Add garlic, parsley, pepper flakes and salt. Heat for about 1 minute. Serve on the side.

ROMANIAN STEAK



Romanian Steak image

Provided by Food Network

Categories     main-dish

Time 2h27m

Yield 6 servings

Number Of Ingredients 6

6 cloves garlic
1 cup vegetable oil
1/2 cup olive oil
6 Romanian tenderloins, flank steaks or rib-eye steak
4 large portobello mushrooms
Salt and pepper

Steps:

  • Peel and crush the garlic. Add to the oils and slowly heat. Before it burns, turn off heat and let sit. When cool, marinate the steaks in the oil for 2 hours or overnight.
  • Season the steaks and place on a hot grill. Grill until cooked through, turning once. Drop the mushrooms into the marinade. Grill the mushrooms, then slice.

FLORENTINE RANCH STEAK



Florentine Ranch Steak image

For a Florentine flair, rub these T-bone steaks in garlic, ranch seasoning, and olive oil before placing them on the grill.

Provided by Hidden Valley Ranch

Categories     Trusted Brands: Recipes and Tips     Hidden Valley®

Time 25m

Yield 4

Number Of Ingredients 5

2 ½ pounds T-bone steaks
1 clove garlic, halved
1 ½ teaspoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, divided
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 whole lemon

Steps:

  • Preheat a grill to medium-high heat. Grease the grates well.
  • Place steaks on a flat surface. Rub the bone of one of the steaks with the cut side of a garlic clove, so that the friction causes the garlic to form a little bit of paste. Rub the paste over the meat on both sides. Season steaks with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix on both sides. Drizzle with the olive oil on both sides, rubbing into the steak.
  • Place the steaks on the grill, and cook, flipping once, about 8 to 10 minutes for medium.
  • Remove from grill and let rest for 5 to 10 minutes.
  • Squeeze lemon juice all over the meat. Slice the steak into strips and arrange on a platter. Serve immediately.

Nutrition Facts : Calories 935.3 calories, Carbohydrate 3.3 g, Cholesterol 184.3 mg, Fat 71.4 g, Fiber 1.3 g, Protein 66.9 g, SaturatedFat 26.2 g, Sodium 200.4 mg

GARLIC FENNEL FLANK STEAK WITH ORANGES



Garlic Fennel Flank Steak with Oranges image

While this dish may appear to be inspired by Italian or Spanish influences (which it is), it's also a take on one of my favorite Chinese dishes: spicy orange beef. I love to grill flank steak with a highly-flavored rub of garlic, fennel, salt and black pepper.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 2h40m

Yield 4

Number Of Ingredients 11

2 tablespoons ground black pepper
1 tablespoon fennel seed
2 teaspoons salt
4 cloves garlic, crushed
4 sprigs rosemary, leaves stripped and bruised
2 tablespoons olive oil
1 orange, juiced
1 pinch cayenne pepper, or to taste
1 (2 pound) flank steak
1 tablespoon olive oil, or as needed
2 oranges, halved

Steps:

  • Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt.
  • Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
  • Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
  • Cook 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). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain.
  • Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.

Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.1 g, Cholesterol 50.6 mg, Fat 19.8 g, Fiber 1.6 g, Protein 28.3 g, SaturatedFat 5.3 g, Sodium 1219 mg, Sugar 1.8 g

ROMANIAN SKIRT STEAK WITH GOLDEN GARLIC AND FRIED PARSLEY



Romanian Skirt Steak With Golden Garlic and Fried Parsley image

Make and share this Romanian Skirt Steak With Golden Garlic and Fried Parsley recipe from Food.com.

Provided by AshK5246

Categories     Steak

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons olive oil
18 garlic cloves, peeled and left whole
1/4 teaspoon salt, plus more to taste
1 pinch fresh ground black pepper
1 cup loosley packed curly-leaf fresh parsley leaves
5 cups canola oil or 5 cups safflower oil
48 ounces skirt steaks
seasoning salt

Steps:

  • In a saute' pan, heat the olive oil over medium heat. When the oil is hot, saute' the garlic for about 6 minutes or until golden brown and softened.
  • Season with salt and pepper and remove from heat until later.
  • Remove the stems from the parsley, wash and thoroughly dry the leaves.
  • Pour the canola oil into a heavy saucepan or high sided skillet to a depth of about 1 inch. (for a 10 in skillet you will need about 5 cups of oil.
  • heat over medium high heat until shimmering hot.
  • Using tongs, drop small batches of the parsley into the hot oil and fry for 15 to 20 seconds, or until shriveled and crispy. (any amount of water on the parsley will cause the oil to spatter, so BE CAREFUL!).
  • Lift from the hot oil with tongs and drain on paper towles. Season very lightly with salt.
  • Preheat the broiler (high setting) and position the rack about 4 inches from the heating element.
  • Season the steaks on both sides with the seasoned salt.
  • Broil for 3 minutes on each side for medium-rare. For medium, increase the time to 5 minutes per side.
  • Allow the juices to re-distribute in the steak and (if desired) slice steaks thinly against the grain. Each steak will serve 2 people.
  • Garnish each plate with 3 garlic cloves and fried parsley.

Nutrition Facts : Calories 2121.4, Fat 208.1, SaturatedFat 21.6, Cholesterol 134.9, Sodium 280.1, Carbohydrate 3.6, Fiber 0.5, Sugar 0.2, Protein 62.1

ROMANIAN GARLIC SKIRT STEAK RECIPE



Romanian Garlic Skirt Steak Recipe image

Provided by Joelene

Number Of Ingredients 7

1 1/2 lbs skirt steaks
coarse salt
fresh ground black pepper
hot Hungarian paprika
2 tablespoons olive oil
4 -6 garlic cloves, finely chopped
1 tablespoon dried oregano

Steps:

  • Place skirt steak in shallow baking dish. Season generously on both sides with salt, pepper and paprika. Drizzle olive oil over skirt steak on both sides, patting it on with your fingers. Sprinkle with garlic and oregano and pat these in with your fingers. Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours. Heat grill to high. When you're ready to cook the steak, brush the grill grate with oil. Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.). Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn. Transfer to platter and let rest for 2 minutes before serving. Be sure to cut across the grain.

ROMAN STEAKS



Roman Steaks image

This simple recipe, which is adapted from "Mediterranean Cooking" by Paula Wolfert, was brought to the Times by Julia Reed in a 2004 article about easy Italian cooking. Ms. Reed said it was her favorite summer steak recipe, and for good reason: It requires very little effort and just a handful of ingredients to yield spectacular results.

Provided by Julia Reed

Categories     dinner, easy, weekday, meat, main course

Time 2h25m

Yield 3 to 4 servings

Number Of Ingredients 6

2 large garlic cloves, peeled and finely chopped
1 tablespoon finely chopped fresh rosemary
1/2 cup olive oil
Kosher salt and black pepper
2 rib-eye steaks, each at least 1 pound and 1-inch thick
Juice of 1 lemon

Steps:

  • Using a mortar and pestle, pound the garlic and rosemary to a paste. Stir in the olive oil and season with pepper and a little salt. Place steaks in a shallow baking dish. Rub both sides with salt and pepper and coat with the olive-oil mixture. Cover with plastic wrap, and marinate for up to 2 hours at room temperature, or refrigerate for several hours or up to overnight, turning once or twice.
  • If steaks have been refrigerated, let them come to room temperature before cooking. Prepare outdoor grill or place broiler rack 4 to 6 inches from the heat source and heat broiler.
  • Remove steaks from marinade and pat dry with paper towels. Grill or broil a few minutes on each side, until done to taste (about 4 minutes on each side for medium rare). Place on warmed serving platter and squeeze lemon over each steak.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 41 grams, Carbohydrate 3 grams, Fat 62 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 19 grams, Sodium 512 milligrams, Sugar 0 grams, TransFat 2 grams

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