Great Steak On The Cheap Recipes

GREAT STEAK, ON THE CHEAP

Great Steak, On the Cheap image

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.

Provided by Beth Dooley

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
1 top sirloin steak, about 1 to 1 1/4 lb
Salt
Freshly ground pepper
1 tablespoon balsamic vinegar

Steps:

Preheat the oven to 450°F. Lightly salt and pepper the steak on both sides.
In heavy 10-inch ovenproof skillet*, heat oil over medium-high heat. Cook steak in oil about 4 minutes per side, until nicely browned. Place pan with steak in oven; roast 10 to 15 minutes or until medium rare and meat thermometer inserted in center of steak reads 145°F.
Remove steak from oven; drizzle with vinegar. Allow to stand about 5 to 10 minutes before slicing diagonally.

Nutrition Facts : ServingSize 1 Serving

GREAT STEAK

Great Steak image

This is my dad's specialty. This great thing about is it's so easy, a very flexible dish, and always make a perfect steak, even out of a very cheap cut!

Provided by Pinedog Pineapple P

Categories Steak

Time 23m

Yield 4 steaks, 4-8 serving(s)

Number Of Ingredients 2

Ingredients

4 New York strip steaks (This is just a guidline. You can really use any steak.)
seasoning salt (I like Lawry's)

Steps:

Unwrap steak.
Sprinkle first side of each steak with desired amount of seasoned salt.
Rub salt into meat using fingertips.
Flip all steaks over and rub in more seasoned salt.
Put aluminum foil on broiler.
Turn broiler on and wait one-minute for broiler to warm.
Put steak directly on foil on broiler.
Turn timer on for 9 minutes (for thick steaks, less for thin ones).
When timer rings, flip each steak and set timer for another 9 minutes.
They will be medium, cook for more or less if desired.
Take out steaks and enjoy!
Serve with mashed potatoes, corn on the cob, and bread (preferably sourdough or pumpernickel) if you want to make a meal.
This recipe can also be done on the grill.

Nutrition Facts : Calories 606.5, Fat 41.2, SaturatedFat 16.6, Cholesterol 215.5, Sodium 138.3, Protein 54.8

CHURRASCO (GRILLED MARINATED SKIRT STEAK)

Churrasco (Grilled Marinated Skirt Steak) image

Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.

Provided by Von Diaz

Categories dinner, meat, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds skirt steak or tri-tip (see Tip)
3 large garlic cloves
1 tablespoon fresh oregano leaves, finely chopped
1 tablespoon white vinegar
2 teaspoons olive oil
1 tablespoon adobo seasoning (preferably Loísa or Badía brands)
2 teaspoons kosher salt (such as Diamond Crystal), plus more to taste
1/3 cup fresh lime juice
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup fresh oregano leaves, finely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon freshly ground black pepper

Steps:

Pat the steaks dry and place in a large zip-top bag.
Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

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