Minute Steaks With Shishitos And Jasmine Rice Recipes

MINUTE STEAKS WITH SHISHITOS AND JASMINE RICE

Steps:

• Place rice and water in a saucepan with a tight-fitting lid over medium high heat. Bring to a boil, season lightly with salt, and top with lid. Reduce to a simmer and cook until rice is tender, 12 minutes. Uncover lid and fluff with a fork.
• Meanwhile, dry steaks well and season very generously with salt. Heat a large cast iron skillet over high heat. When smoking, add grapeseed oil and swirl to coat. Transfer steaks to skillet and top immediately with another skillet or two, to encourage browning. Cook 1 minute, flip, and remove to a plate to rest.
• Wipe out skillet and add olive oil. Add shishitos, season with salt, and cook, turning only occasionally, until deeply charred and softened, about 6 minutes. Add scallion whites and cook until crisped, 1 minute. Remove from heat.
• Thinly slice steaks against the grain and plate with shishitos and rice. Garnish with scallions greens and serve.

EASY MINUTE STEAKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, briefly brown the cube steaks.
• Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.

MINUTE STEAKS

Steps:

• Brown the cubed steaks in skillet, then drain fat.
• Add all the ingredients, mix well then cover.
• Cook on medium heat until steaks are tender.

MINUTE STEAK WITH WINE, MUSHROOMS AND ONION

Steps:

• Season the steaks with garlic and season salt on both sides and set aside.
• Melt the margarine in a skillet and saute the onions and mushrooms.
• Add the wine and cover the skillet and simmer until vegetables are tender.
• Meanwhile, in the oven, broil steaks for 5 minutes on each side, until done.
• Add to the pan and coat with sauce mix.
• Serve sliced with sauce.

MINUTE STEAKS WITH BARBEQUE BUTTER SAUCE

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.

SWEDISH MINUTE STEAKS WITH MUSTARD SAUCE

Steps:

• Preheat a fry pan with 2 tbs of butter in the pan until butter is melted. Fry the steaks in the pan until golden, a few minutes should do (if it seems dry add a bit more butter).
• Add crème fraîche and mustard to the pan. Let simmer on Med-Low for about 2-3 minutes.
• Season with salt & pepper. Garnish with parsley if desired.