MINUTE STEAKS WITH BARBEQUE BUTTER SAUCE
Everyone knows that a minute steak is only as good as the pan sauce, and this recipes offers an ultra-simple barbeque butter sauce. There's only a small amount of butter, but the way it blends with the beef broth and barbeque sauce, the effect is amplified.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 7m
Yield 2
Number Of Ingredients 8
Steps:
- Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.
- Generously season each steak with salt and ground black pepper. Set aside.
- Combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.
- Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.
- Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.
- Spoon broth and butter mixture over steak and serve.
Nutrition Facts : Calories 318 calories, Carbohydrate 4.6 g, Cholesterol 81 mg, Fat 22 g, Fiber 0.2 g, Protein 24.1 g, SaturatedFat 7.6 g, Sodium 409.1 mg, Sugar 3.1 g
PANFRIED STEAK WITH QUICK BARBECUE SAUCE
Steps:
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle steak with salt and pepper. Add steak to skillet and sauté to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to cutting board.
- Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add onion and garlic; sauté until tender, about 8 minutes. Add chili sauce, Worcestershire sauce, lemon juice and brown sugar. Simmer 3 minutes to blend flavors, stirring occasionally. Season sauce to taste with salt and pepper.
- Slice steak thinly. Arrange on platter. Spoon some sauce over. Serve, passing remaining sauce separately.
MINUTE STEAK WITH QUICKIE COGNAC SAUCE
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Put some oil in a cast-iron skillet over medium heat.
- Place the steak on a plastic board and cover with plastic wrap. Pound the steak with the flat side of a meat mallet until it is about 1/4-inch thick. Remove the plastic wrap.
- Sprinkle the steak on both sides with salt and pepper. When the oil begins to visibly smoke, add the steak to the skillet. Cook on the first side, 2 to 3 minutes. (Resist the temptation to flip or move the steak as it cooks.) Turn the steak on the second side and cook until browned and an instant-read thermometer registers between 125 and 130 degrees F for rare, between 130 and 135 degrees F for medium-rare, or between 135 and 140 degrees F for medium, 2 to 3 minutes more.
- Meanwhile, peel and mince the shallots.
- Remove the steak from the skillet to a clean plastic cutting board while you make the sauce. Pour off the excess grease from the skillet. Add the shallots to the skillet along with the butter and cook until the shallots are translucent, 2 to 3 minutes. Pull the skillet off the heat and add the cognac. Gently tilt the skillet towards the flame to ignite the alcohol. Cook until the flame subsides and the liquid reduces almost completely. (See below for an alternative method for igniting alcohol.) Add the beef stock, mustard and vinegar and stir to combine. Reduce until thick, 3 to 5 minutes.
- Meanwhile, thinly slice the chives. Add the steak and any accumulated juices back to the skillet. Spoon the shallots and juices over the steak, then transfer back to the cutting board. Slice the steak, then arrange on a serving platter. Spoon over any additional sauce and sprinkle the sliced chives over the top.
BARBECUED SPICY BEEF MINUTE STEAKS
My father firmly believes that you cannot have summer without barbecuing anything. He loves to put many things on the BBQ grill, including this one, which he does every week. I will put the original amounts down, but you can adjust according to your taste. If you like it spicier than increase the amounts.
Provided by Studentchef
Categories Steak
Time 26m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the BBQ to 160°C.
- Cut each minute steak across the grain.
- Divide the spices evenly among the five pieces on one side of the steaks. Or adjust amounts to your tastes.
- Turn the steaks over and brush one tablespoon of sauce on each of the steaks.
- Put the steaks on the grill, spicy side down, for eight minutes.
- Turn over and let it grill for another eight minutes. It should be medium well.
- You can put it on for longer or shorter depending on how you like your minute steaks.
Nutrition Facts : Calories 210.2, Fat 15.3, SaturatedFat 6.5, Cholesterol 39.8, Sodium 4925.9, Carbohydrate 8.3, Fiber 1.9, Sugar 0.2, Protein 10.9
MINUTE STEAK AND MUSHROOM SAUCE
One of my favorite meals to eat, this is sooo easy and can be done in about 30 minutes. Goes great with mashed potatoes and rolls of some kind are a MUST to sop up the extra mushroom sauce.
Provided by Redneck Epicurean
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice mushrooms (if using fresh) and saute in butter until tender.
- If using a can, drain well.
- Set aside.
- In a large skillet, heat oil.
- Salt minute steaks and dredge in flour.
- Fry until breading is brown.
- **Make sure when frying you leave the meat long enough for the breading to fry until it sets, as it will fall off if not fried long enough.
- This is what makes it GOOOOD!
- When the meat is fried, place on paper towels to drain excess oil.
- Place in a 2 quart casserole dish and keep warm.
- Leave 2 tablespoons of oil in the skillet and remove the rest.
- Add cream of mushroom soup, milk, and mushrooms, stirring constantly.
- Let soup simmer on med-low heat until throughly heated.
- Pour over warm meat and serve.
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