Onion Smothered Strip Steak Recipes

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ONION AND PEPPER SMOTHERED ROUND STEAK



Onion and Pepper Smothered Round Steak image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 5 cups beef and gravy, about 6 servings

Number Of Ingredients 20

1/2 teaspoon cayenne
2 1/4 pounds thin top round steak, sliced into strips about 1/4-inch thick
1 1/2 tablespoons Essence, recipe follows
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly chopped parsley leaves
1/4 cup vegetable oil
3 tablespoons all-purpose flour
White rice, for serving, optional
3 cups chicken broth, divided
6 cups sliced onions
2 cups sliced red and green bell peppers
3 teaspoons salt
1 tablespoon dried oregano
2 1/2 tablespoons paprika
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper

Steps:

  • Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
  • Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

BASIC SMOTHERED STEAK AND ONIONS



Basic Smothered Steak and Onions image

I have not tried this one yet, but my friend Anni who gave it to me is an excellent cook so I have no doubt it's wonderful!

Provided by AnOkie2

Categories     Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
2 lbs top round steaks or 2 lbs bottom round steaks, about 3/4 inch thick
1 tablespoon vegetable oil
3 large onions, thinly sliced
2 bay leaves
3 sprigs fresh thyme or 1/2 teaspoon dried thyme, crumbled
1/4 cup beer
1 cup beef stock or 1 cup beef broth

Steps:

  • Mix the flour, salt and pepper together.
  • Pound this mixture into the meat well.
  • Cut the meat into 4-6 pieces.
  • Heat the oil in a heavy skillet and cook the steaks in batches over medium-high heat until brown on both sides.
  • Remove the meat and reduce the heat to medium.
  • Add the onions and cook until limp and golden.
  • If the pan is dry, add a few tablespoons of water to the skillet.
  • Lay the meat over the onions and add the bay leaves, thyme, beer and beef stock.
  • Cover tightly and reduce the heat to low.
  • Simmer gently for 30-40 minutes until the meat is very tender.
  • Do not let it boil.
  • Remove the bay leaves and adjust the seasoning with salt and pepper.
  • If the sauce is too thin, remove the meat and raise the heat; boil until the liquid thickens slightly.
  • Serve the steaks topped with the onions and sauce.
  • This is good served with either mashed potatoes or buttered noodles.

STEAK WITH SMOTHERED CARAMELIZED ONION (BISTEC ENCEBOLLADO)



Steak with Smothered Caramelized Onion (Bistec Encebollado) image

Provided by Food Network

Categories     main-dish

Time 12h25m

Yield 4 servings

Number Of Ingredients 9

2 pounds beef tenderloin, choice grade, trimmed of fat
1/2 cup olive oil, divided, plus 2 tablespoons
2 tablespoons minced garlic
Dash dried oregano leaves
3 tablespoons adobo seasoning (equal parts garlic powder, onion powder, ground cumin, and salt)*, divided
2 large white onions, sliced in rings
1/4 cup distilled white vinegar
1 cup chicken stock
1 stick unsalted butter

Steps:

  • Cut beef tenderloin into 3-ounce medallions and pound to form scaloppini.
  • In a large bowl, combine 1/4 cup olive oil, garlic, oregano, and 2 tablespoons adobo. Add the meat, stirring to coat evenly. Place in the refrigerator and let marinate for at least 12 hours.
  • In a saute pan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onions and saute until golden brown. Add vinegar, chicken stock, and butter, and let simmer for 2 to 3 minutes. Season with 1 tablespoon adobo, or more to taste. Keep warm.
  • In another large saute pan, heat 2 tablespoons olive oil over medium-high heat. Add beef scaloppini and quickly saute for 2 to 3 minutes on each side. Remove from heat.
  • To serve, layer the beef scaloppini and the onion mixture and repeat layers 1 more time. Ladle the broth from the onions over top as a sauce. Serve immediately.

SMOTHERED STRIP STEAKS



Smothered Strip Steaks image

Love these steaks...if you don't care for mushrooms, simply don't add them...I just love them with a steak...enjoy! Photo's are mine

Provided by Cassie *

Categories     Beef

Time 35m

Number Of Ingredients 11

THE SAUCE INGREDIENTS ARE FOR 2 STEAKS - YOU CAN EASILY DOUBLE FOR MORE - OR YOU JUST WON'T HAVE AS MUCH SAUCE AND MUSHROOMS FOR EACH STEAK
2 - 4 strip steak - about 8 ounces each
salt and pepper to taste
1/2 sweet onion or 1 large shallot, minced
3 -4 clove garlic - minced
3 - 4 Tbsp olive oil
1/2 c marsala wine
1 1/2 Tbsp worcestershire sauce
1 1/2 - 2 tsp lemon juice
8 oz portabella mushrooms, cleaned and sliced
1 tsp dried thyme

Steps:

  • 1. Preheat your oven to 350 degree F. Mince your garlic, shallot or onions, and slice the mushrooms, set aside.
  • 2. Salt and pepper your steaks.
  • 3. In a large oven proof frying pan ( I use my iron skillet) add about 2 tablespoons of the oil and cook the steaks on medium high heat for about 6 minutes on each side.
  • 4. Place the skillet in the oven and continue cooking till desired doneness.
  • 5. Remove the steaks from the skillet and tent with aluminum foil to keep warm, while preparing the sauce. In the same skillet add another tablespoon of oil if needed. Add the mushrooms to the skillet and season with salt,and pepper.
  • 6. Cook on medium high heat until mushrooms are tender. Stir in the onion, thyme, and minced garlic; cook until soft.
  • 7. Stir in the Marsala wine scraping any pan drippings from the bottom of the pan. Add the Worcestershire sauce and cook over medium high heat until mixture is reduced to about 3/4 its original volume and then stir in the lemon juice.
  • 8. Plate your steak and spoon sauce and mushrooms over your steak. Enjoy!

ONION SMOTHERED STRIP STEAK



Onion Smothered Strip Steak image

this is a great way to fix steak it is good and very tasty

Provided by Patsy Fowler

Categories     Steaks and Chops

Time 45m

Number Of Ingredients 6

1/4 c vegetable oil
4 medium onions, thinly sliced
1 tsp salt, diveided
3/4 tsp black pepper, deveided
4-- 8 oz beef loin strip steaks
1/2 tsp garlic powder

Steps:

  • 1. in a large skillet, heat the oil over medium high heat and add the onions, 1/2 teaspoons salt and 1/4 teaspoon pepper. cook for 18-20 minutes or until the onions are very tender and have begun to brown, stirring occasionally.
  • 2. sprinkle the remaining salt and pepper and the garlic powder over the steaks on both sides and place on a rimmed cookie sheet.
  • 3. broil for 7-9 minutes for medium rare or until desired doneness, turning halfway through the cooking.
  • 4. cover the steak evenly with the onions and serve.
  • 5. you can try your favorite cut of steak, or even beef or calves liver. they all work.

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