GARLIC STEAK & ONIONS
The dressing caramelizes the onions while adding color and flavor.
Provided by My Food and Family
Categories 1 Bag, 5 Dinners
Time 32m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat large nonstick skillet sprayed with cooking spray on medium heat. Add steak; sprinkle with pepper. Cook steak 5 to 6 min. on each side or until medium doneness (160ºF). Remove from skillet, reserving drippings in skillet. Place steak on cutting board; cover loosely with foil.
- Add onions and garlic to skillet. Stir in dressing; cover with lid. Cook 5 min.; stir. Cook, uncovered, an additional 4 to 5 min. or until onions are tender, stirring occasionally. Meanwhile, cut steak across the grain into thin slices; place on serving platter.
- Top steak with the onion mixture; sprinkle with cheese. Serve with the broccoli.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
GARLIC-BUTTERED SLICED STEAK WITH ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Heat extra-virgin olive oil in a medium skillet over medium-low to medium heat, then add onions and roasted peppers, season with salt and pepper and cook gently until soft but not caramelized, 12 to 15 minutes. Stir in parsley.
- Heat a large skillet or a cast iron griddle to high.
- Toast the bread under broiler and reserve.
- Melt butter in a small saucepan over low heat, add garlic. Remove pan from the heat and set aside until the steaks are cooked.
- Season 1 side of the steaks with salt and pepper and place seasoned side down in the hot skillet or griddle.. Cook 3 minutes until the meat can be moved easily. Season the reverse side of meat. Flip steaks, reduce heat to medium and cook 6 to 7 minutes for medium rare, 8 to 10 for just pink. Remove meat and let rest a few minutes. Slice steaks 1/4-inch thick against the grain. Pile onions over toast, top with sliced steak, and spoon garlic butter down over the top of each portion.
MELT-IN-YOUR-MOUTH GARLIC MINUTE STEAK WITH CARAMELIZED ONIONS
Steps:
- Heat oil in a wide sauté pan over medium heat. Add onions and sliced garlic. Cover pot and cook until golden, about 15-20 minutes.
- Rub minute steak with salt and place on top of sautéed onions. Season with paprika, black pepper, and cayenne pepper.
- In a small bowl, combine apple juice, beer, wine, brown sugar, honey, and ketchup. Pour over steak.
- Place sweet potato slices over meat. (This is a great method to ensure the meat stays moist.)
- Cover pan and raise heat, bringing the pan to a boil. Lower heat.
- Simmer, covered, for two and a half hours.
- Uncover and cook an additional 45 minutes. Remove from heat.
- Add minced garlic and stir into the sauce. Let meat rest for five minutes before slicing or serving.
GARLIC-RUBBED SKIRT STEAK AND VIDALIA ONIONS WITH PEANUT ROMESCO
In this age of seasonless grocery stores, where strawberries and squash are always available, Vidalia onions remain a spring treat, with a harvest from late April through mid-June. Every spring, without fail, many Southerners buy a big mesh sack of these sweet onions and store them knotted in panty hose in a cool, dry place for as long as they'll last. Here their unique sweetness provides a great complement to rich steak and tangy romesco sauce. The sauce makes about 2 cups and can be easily doubled for a crowd. Skirt steak is a thin, long cut of beef from the diaphragm muscles of the cow (when purchasing, you may need more than one steak, as they are generally sold in pieces). It is very lean and fibrous with an intense beefy flavor, and is often used in fajitas (the Spanish word fajita means "belt" or "cummerbund," referring to the long beltlike shape of the steak). Skirt steak is best cooked over very high heat and should only be cooked to rare or medium-rare for the tenderest texture; when you serve, cut across the grain of the meat. You may use other steaks such as flank or hanger in this recipe with equally delicious results.
Provided by Virginia Willis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To prepare the steak, using paper towels, pat the steak dry and place in a large bowl; slather the garlic paste and olive oil all over the meat, turning to coat. Add the onions. Cover and refrigerate for at least 30 minutes or up to overnight.
- To make the romesco sauce, grind the peanuts in a food processor. Add the roasted peppers, tomato puree, garlic, bread, and paprika. Process into a paste. Add the vinegar and pulse to blend. With the motor running, gradually pour the oil through the feed tube in a steady stream until the mixture thickens like mayonnaise. Taste and adjust for seasoning with salt and pepper and then transfer to a serving bowl.
- When ready to grill the steak, scrape any excess garlic off the beef and discard. If using a charcoal grill, prepare the fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). If using a gas grill, turn all the burners to High, close the lid, and heat until about 500 degrees F, 10 to 15 minutes. If using a grill pan, heat the pan over medium-high heat.
- Cut the steak into one or more pieces if it is very large. Grill the meat and onions over direct heat until char lines appear, the meat is done to taste, and the onions are tender and charred, 3 to 5 minutes per side. (A vegetable basket will help keep the onions from falling through the grates if you're cooking over a gas or charcoal grill.) Let the steak rest for 5 minutes before slicing it across the grain. Serve the steak and onions with the romesco sauce on the side.
- Cook's Note: To prepare the garlic paste, place the unpeeled garlic on a cutting board, broad-side down, set the flat side of a chef's knife on top, and give the knife a quick whack with the palm of your hand to crush each clove. Remove the papery skin and trim away the tough basal plane at the end of the clove. Halve the garlic and remove any of the green shoot, if present, as it is bitter. Coarsely chop the garlic, then sprinkle it with a pinch of coarse salt. (The salt acts as an abrasive and helps grind the garlic.) Using the side of the knife like an artist's palette knife, press firmly on the cutting board and crush the garlic a little at a time. Repeat until the garlic is a fine paste.
STEAK AND ONIONS
Sweet caramelized onions add great flavor to these rosemary-rubbed steaks. Serve them with baked potatoes and a Caesar salad. Or complement the entree with cooked carrot sticks and apple pie a la mode.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.
Nutrition Facts : Calories 495 calories, Fat 25g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 381mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 50g protein.
GARLIC STEAK WITH GARLIC
If you are a fan of garlic, this garlic steak with garlic confit will surely put a smile on your face.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 8h55m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.
- Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper.
- Cook the steaks on the prepared grill until they start to firm and are 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 steaks to a plate and let rest for 5 minutes.
- Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.
Nutrition Facts : Calories 865.1 calories, Carbohydrate 11.7 g, Cholesterol 197.2 mg, Fat 44 g, Fiber 0.6 g, Protein 100.1 g, SaturatedFat 12.5 g, Sodium 208.7 mg, Sugar 2 g
STEAK WITH CARAMELIZED ONIONS
Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce.
Provided by mielhollinger
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet melt butter over medium-low heat.
- Add onions and garlic.
- Cook, covered, for 13-15 minutes or until onions are tender.
- Add brown sugar and salt.
- Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
- Meanwhile, cut meat into 4 serving-size pieces.
- Sprinkle pepper on both sides of each meat piece.
- Place on the unheated rack of a boiler pan.
- Broil 3 inches from the heat to desired doneness, turning once.
- (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
- Spoon onion mixture over steak.
- Sprinkle with parsley.
SAVORY GARLIC MARINATED STEAKS
This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth.
Provided by Angie Gorkoff
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time P1DT30m
Yield 2
Number Of Ingredients 12
Steps:
- In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
- Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
- Preheat grill for medium-high to high heat.
- Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 36 g, Cholesterol 81.2 mg, Fat 36 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 10.6 g, Sodium 2496.5 mg, Sugar 27.4 g
GARLIC-BUTTER STEAK
This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.
Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
ONION, GARLIC AND BOURBON STEAK MARINADE
Amount of each ingredient varies according to your personal taste. This is an extremely lenient steak marinade recipe. Requires some work and time, but in the end is well worth it.
Provided by LauraAnne
Categories Steak
Time P1D
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- ~mince onion and garlic and add to bowl.
- ~cut a strip of lemon or lime zest, mince and add to bowl.
- ~add salt, pepper, rosemary, garlic powder and olive oil to bowl, mix all together.
- ~place steaks in Ziploc bag, flat.
- ~rub 1/2 contents of bowl over steaks, flip bag over, and rub other 1/2 over the other side of steaks.
- ~slice lemon or lime center-wise, and place a few rings on top of steaks, only on one side (unless you like slightly more sour steaks).
- ~pour soya sauce over steaks, flip bag and pour some on other side.
- ~add Teriyaki and Worcestershire sauce, and bourbon or whiskey last.
- ~close bag almost all the way, and then squeeze out trapped air - careful to not let marinade out.
- ~place in fridge, flat, for overnight or even 1-3 days for maximum tenderness, and ever so often squish bag and flip it over.
Nutrition Facts : Calories 236.2, Fat 9.3, SaturatedFat 2.7, Cholesterol 79, Sodium 248.7, Carbohydrate 4.4, Fiber 0.7, Sugar 1.7, Protein 30.1
GARLIC AND ROSEMARY STEAK WITH POTATO-ONION CAKES
Steps:
- For steak:
- Combine first 5 ingredients in glass baking dish. Add steak and turn to coat. Season generously with pepper. Cover and refrigerate steak overnight, turning occasionally.
- For peppers and onions:
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté 4 minutes. Add peppers and sauté until beginning to soften, about 8 minutes. Add marjoram and dried red pepper. Season to taste with salt and pepper and stir 2 minutes. Remove from heat.
- Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade; pat dry. Transfer marinade to heavy small saucepan. Broil steak to desired degree of doneness, about 10 minutes per side for rare (meat thermometer will register 125°F. for rare). Transfer to platter. Let stand 10 minutes
- Meanwhile, reheat bell peppers and onions in skillet. Bring marinade to boil.
- Thinly slice steak across grain. Arrange on platter. Surround with Potato-Onion Cakes, peppers and onions. Serve, passing marinade separately.
STRIP STEAK RECIPE WITH ONION WINE SAUCE
Serve up this strip steak recipe for a fancy date night or any night! This Strip Steak Recipe with Onion Wine Sauce is a simple yet elegant dish.
Provided by My Food and Family
Categories Sauces & Condiments
Time 31m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Preheat grill to medium-hot heat. Cook onions and garlic in butter in large skillet on medium-high heat 10 minutes or until onions are tender. Add steak sauce and wine; mix well. Bring to boil.
- Place steaks on grill. Grill 6 to 8 minutes on each side for medium rare (145°F) to medium doneness (160°F). Serve topped with steak sauce mixture.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
BUFFALO STEAK AND ONION CONFIT ON GARLIC TOASTS
Steps:
- Make onion confit:
- Halve onions and cut each half lengthwise into 6 wedges. In a 2-quart heavy saucepan heat oil over moderately high heat until hot but not smoking and sauté onions, stirring, until edges are golden brown, about 2 minutes. Stir in remaining confit ingredients and simmer, covered, until onions are tender, about 20 minutes. Remove lid and simmer, stirring occasionally, until liquid is slightly thickened and syrupy, about 10 minutes more. Discard star anise. Keep confit warm, covered.
- Preheat oven to 450°F.
- Trim fat from steaks and cut each steak into 4 equal pieces. Pat steak dry and season with salt and pepper. In a large nonstick skillet heat oil over moderately high heat until hot but not smoking and brown steak on both sides, about 3 minutes total. Transfer steak to a roasting pan and roast in middle of oven about 5 minutes for medium-rare. Let steak stand 5 minutes.
- While steak is roasting, halve garlic clove. On a baking sheet in oven with steaks or in a toaster toast bread until golden brown. Immediately rub toasted bread with cut sides of garlic.
- Serve steak and onion confit on toasts with roasted beet wedges and garlic-beet purée.
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