ONE-SKILLET STEAK AND SPRING VEG WITH SPICY MUSTARD
This mustard sauce is meant to have some zing, but if you want less heat, swap smoked paprika for the cayenne.
Provided by Claire Saffitz
Categories Bon Appétit Steak Asparagus Pea Dinner Spring One-Pot Meal Beef Garlic Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season steak all over with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, 1/3 cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.
- Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°F), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.
- Heat remaining 2 Tbsp. oil in same skillet over low. Add sliced garlic and all but about 2 Tbsp. scallions (save those for serving) and cook, stirring often, until translucent and softened, about 3 minutes. Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.
- Slice steak and shingle over vegetables in skillet. Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.
FRESH FRUIT SAUCE
I used to peel the fruits when making this sauce, but not anymore. The skins help hold the juicy summer fruit together when they are left on.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, mix cornstarch and orange juice until smooth; stir in honey. Bring to a boil over medium heat; cook and stir until thickened, about 1 minute., Remove from heat; stir in fruit. Serve warm over ice cream. ,
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
FRUIT & VEGETABLE STEAK SAUCE
Another one to have handy by the grill or simply on the table. It is very easy to convert this recipe to "low sodium" by using no-salt-added ketchup, reduced-sodium chili sauce, and low-sodium Worcestershire sauce.
Provided by Millereg
Categories Sauces
Time 37m
Yield 24 fluid ounces, 42 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, heat the oil, and cook the onion and apple over medium heat until they are softened, about 5 minutes.
- Add the anise seeds and cook, stirring for 1 minute.
- Add the celery seeds and cook, stirring, for 30 seconds.
- Stir in the mustard, and then add the ketchup, chili sauce, apple juice, vinegar, Worcestershire sauce and honey.
- Bring to a boil, reduce heat to medium-low and simmer until lightly thickened, about 15 minutes.
- Will last for several weeks refrigerated in airtight containers.
Nutrition Facts : Calories 21.7, Fat 0.8, SaturatedFat 0.1, Sodium 209.9, Carbohydrate 3.8, Fiber 0.2, Sugar 3.1, Protein 0.3
SAUTEED VEGGIES FOR STEAK
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 BIG veggie servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Add sliced mushrooms and let them brown. While the mushrooms begin to cook, cut the peppers in half and pull out the seeds and connective membranes and throw them into your garbage bowl. Cut peppers in quarters lengthwise, then slice across. Cut onion in half and peel it. Cut off ends and cut the half onion in half-again lengthwise, then slice the onions across. Add peppers and onions to mushrooms and season with salt and pepper. Cook veggies another 3 to 5 minutes, stirring often, until the veggies are just tender but still have a little crunch left to them and lots of bright color. Remove veggies from the heat and add 2 tablespoons of cilantro-lime butter. Toss veggies to melt butter then serve.
- Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap.
- Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
STEAK AND VEGGIE SKEWERS WITH CREAMY DIPPING SAUCE
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Soak 12 wooden skewers in water for at least 30 minutes.
- Thread the beef, Brussels sprouts, mushroom and onions onto 12 skewers, alternating between meat and vegetables. Place in a large baking dish.
- Preheat a grill or grill pan to medium-high heat.
- Stir the olive oil, smoked paprika, oregano, garlic salt, coriander, lemon pepper and crushed red pepper in a large measuring cup. Reserve 1/4 cup of the mixture and pour the rest over the skewers.
- Add the reserved marinade to a bowl with the sour cream, mayonnaise and lemon juice. Mix well until combined, then fold in the parsley and mint. Set aside until ready to use.
- Carefully add the skewers to the grill and brush with the marinade. Cover and cook on one side for 3 to 4 minutes, then brush again with the remaining marinade and flip. Cook until the meat and vegetables are cooked to desired doneness, another 3 to 4 minutes. Remove to a platter and rest for 5 minutes. Serve with the creamy sauce.
SALISBURY STEAKS WITH VEGETABLE SAUCE
Provided by Jacques Pepin
Categories dinner, main course
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- To make the meat mixture, heat the oil in a saucepan. When hot, add the onion and celery and cook for 4 to 5 minutes over medium heat, until they are softened slightly. Set aside.
- Preheat oven to 400 degrees.
- Core but do not peel the apples. Cut them into a 1/2-inch pieces. (You should have about 2 cups.) Add to the onion and celery mixture and set aside.
- Place the meat in a large bowl. Add the onion-celery-apple mixture to it and mix in with the eggs, garlic, salt and pepper.
- For the bread crumbs, tear the slices of bread into large pieces and place in the bowl of a food processor. Process until crumbed. You should have 1 1/2 cups. Add to the meat mixture and mix well to incorporate.
- Dampen your hands with water and form the mixture into 6 large patties, each weighing approximately 1/2-pound. Arrange in a large roasting pan so there is a little space between the "steaks," and place in the oven for 20 minutes.
- Meanwhile, make the sauce: Coarsely chop the peeled carrots and onion in a food processor or by hand (to yield a 2-cup mixture). Place in a saucepan with 2 cups of water, the soy sauce, pepper, tomato paste, Tabasco and salt. Bring to a boil, reduce the heat, and boil gently for 5 minutes.
- When the steaks have cooked for 20 minutes, remove from the oven. They will probably stick to the bottom of the pan so you can incline the pan and pour out most of the accumulated fat around them. Spoon the sauce over and around the steaks and place them back in the oven for 10 minutes. Set aside until ready to serve.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 32 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 961 milligrams, Sugar 12 grams, TransFat 1 gram
SWEET SAUCE FOR VEGETABLES
Use this sweet pineapple juice marinade with mushrooms, peppers, onions and tomatoes. It's great for grilled veggie kabobs.
Provided by Krista B.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan over medium heat. Mix in pineapple juice, brown sugar, lemon juice and ground cloves. When thoroughly mixed, remove from heat and use to marinate vegetables as desired.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 9 g, Cholesterol 40.7 mg, Fat 15.4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 9.7 g, Sodium 111.4 mg, Sugar 8.2 g
GRILLED STEAK SALAD WITH FRUIT
Bring an impressive meal to the table with Candice Garcia's tropical take on steak salad. The Winter Haven, Florida cook's combination of ingredients is mouthwatering!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 7 ingredients. Pour 3 tablespoons marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing., Divide the romaine, mango, jicama, onion and steak between two serving plates. Stir honey into reserved marinade; drizzle over salads.
Nutrition Facts :
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