ROMANIAN STEAK
Add great flavor to grilled beef steak by marinating it in a tangy-sweet blend of steak sauce, Dijon mustard, honey and soy sauce.
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Mix all ingredients except steak until blended; pour over steak in shallow dish. Turn to evenly coat both sides of steak. Refrigerate 4 hours to marinate, turning occasionally.
- Heat grill to medium heat. Remove steak from marinade; discard marinade.
- Grill 8 min. on each side or until done (160ºF).
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 125 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 20 g
ROMANIAN GARLIC SKIRT STEAK
Make and share this Romanian Garlic Skirt Steak recipe from Food.com.
Provided by iris5555
Categories Steak
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place skirt steak in shallow baking dish.
- Season generously on both sides with salt, pepper and paprika.
- Drizzle olive oil over skirt steak on both sides, patting it on with your fingers.
- Sprinkle with garlic and oregano and pat these in with your fingers.
- Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours.
- Heat grill to high.
- When you're ready to cook the steak, brush the grill grate with oil.
- Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.).
- Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn.
- Transfer to platter and let rest for 2 minutes before serving.
- Be sure to cut across the grain.
Nutrition Facts : Calories 345.1, Fat 20.8, SaturatedFat 6.3, Cholesterol 110.6, Sodium 114.8, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 36.1
ROUMANIAN STEAK
Provided by Food Network
Categories main-dish
Time P3DT45m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- For the marinade: Combine the orange juice, tamari, vegetable oil, parsley, wine, steak sauce, Worcestershire, garlic, lemon juice, onion, pepper and red pepper flakes in a bowl. Mix with a whisk.
- Place the steaks in a pan and pour over the marinade. Marinate in the refrigerator for 3 days.
- Preheat a grill to medium-high heat.
- Cook the steaks to the desired temperature on the grill, about 3 minutes per side for medium-rare.
- For the onion strings: Preheat the oil in a deep-fryer to 350 degrees F.
- Place the flour, paprika, seasoning salt, garlic and pepper in a bowl and mix well.
- Dredge the onions in the seasoned flour. Shake off excess flour.
- Place in hot oil and watch carefully, then pull out when not too brown. Serve with Roumanian Garlic Oil/Jewish Chimichurri.
- In a pan on medium-low heat put chicken schmaltz.
- Add garlic, parsley, pepper flakes and salt. Heat for about 1 minute. Serve on the side.
ROMANIAN STEAK
Steps:
- Peel and crush the garlic. Add to the oils and slowly heat. Before it burns, turn off heat and let sit. When cool, marinate the steaks in the oil for 2 hours or overnight.
- Season the steaks and place on a hot grill. Grill until cooked through, turning once. Drop the mushrooms into the marinade. Grill the mushrooms, then slice.
ROMANIAN GARLIC SKIRT STEAK RECIPE
Provided by Joelene
Number Of Ingredients 7
Steps:
- Place skirt steak in shallow baking dish. Season generously on both sides with salt, pepper and paprika. Drizzle olive oil over skirt steak on both sides, patting it on with your fingers. Sprinkle with garlic and oregano and pat these in with your fingers. Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours. Heat grill to high. When you're ready to cook the steak, brush the grill grate with oil. Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.). Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn. Transfer to platter and let rest for 2 minutes before serving. Be sure to cut across the grain.
ROMAN STEAKS
This simple recipe, which is adapted from "Mediterranean Cooking" by Paula Wolfert, was brought to the Times by Julia Reed in a 2004 article about easy Italian cooking. Ms. Reed said it was her favorite summer steak recipe, and for good reason: It requires very little effort and just a handful of ingredients to yield spectacular results.
Provided by Julia Reed
Categories dinner, easy, weekday, meat, main course
Time 2h25m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Using a mortar and pestle, pound the garlic and rosemary to a paste. Stir in the olive oil and season with pepper and a little salt. Place steaks in a shallow baking dish. Rub both sides with salt and pepper and coat with the olive-oil mixture. Cover with plastic wrap, and marinate for up to 2 hours at room temperature, or refrigerate for several hours or up to overnight, turning once or twice.
- If steaks have been refrigerated, let them come to room temperature before cooking. Prepare outdoor grill or place broiler rack 4 to 6 inches from the heat source and heat broiler.
- Remove steaks from marinade and pat dry with paper towels. Grill or broil a few minutes on each side, until done to taste (about 4 minutes on each side for medium rare). Place on warmed serving platter and squeeze lemon over each steak.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 41 grams, Carbohydrate 3 grams, Fat 62 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 19 grams, Sodium 512 milligrams, Sugar 0 grams, TransFat 2 grams
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