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 SKIRT STEAK WITH GOLDEN GARLIC AND FRIED PARSLEY
Make and share this Romanian Skirt Steak With Golden Garlic and Fried Parsley recipe from Food.com.
Provided by AshK5246
Categories Steak
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saute' pan, heat the olive oil over medium heat. When the oil is hot, saute' the garlic for about 6 minutes or until golden brown and softened.
- Season with salt and pepper and remove from heat until later.
- Remove the stems from the parsley, wash and thoroughly dry the leaves.
- Pour the canola oil into a heavy saucepan or high sided skillet to a depth of about 1 inch. (for a 10 in skillet you will need about 5 cups of oil.
- heat over medium high heat until shimmering hot.
- Using tongs, drop small batches of the parsley into the hot oil and fry for 15 to 20 seconds, or until shriveled and crispy. (any amount of water on the parsley will cause the oil to spatter, so BE CAREFUL!).
- Lift from the hot oil with tongs and drain on paper towles. Season very lightly with salt.
- Preheat the broiler (high setting) and position the rack about 4 inches from the heating element.
- Season the steaks on both sides with the seasoned salt.
- Broil for 3 minutes on each side for medium-rare. For medium, increase the time to 5 minutes per side.
- Allow the juices to re-distribute in the steak and (if desired) slice steaks thinly against the grain. Each steak will serve 2 people.
- Garnish each plate with 3 garlic cloves and fried parsley.
Nutrition Facts : Calories 2121.4, Fat 208.1, SaturatedFat 21.6, Cholesterol 134.9, Sodium 280.1, Carbohydrate 3.6, Fiber 0.5, Sugar 0.2, Protein 62.1
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.
SKIRT STEAK WITH CHARRED CHIMICHURRI RECIPE BY TASTY
This flavorful, yet time-saving dish can be made in just under 30 minutes. Thin flaps of skirt steak are pan-seared, then topped with an easy-to-make chimichurri sauce made with charred shallots, jalapeños and garlic for a smoky, herbaceous flavor. This recipe only uses one skillet and a food processor so clean-up will be a breeze!
Provided by Tikeyah Whittle
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large cast-iron skillet over high heat until it begins to smoke.
- Brush the steaks with the vegetable oil and season liberally with salt and pepper.
- Place the steak in the skillet, working in batches as needed. Cook, flipping once halfway through, until charred on the outside and medium-rare inside, 4-8 minutes, depending on the thickness of the steak. If working in batches, wipe out the skillet between batches.
- Transfer the steaks to a cutting board and let rest for 10 minutes.
- Reduce the heat to medium-high. Add the garlic, shallots, and jalapeño and cook, turning as needed, until blackened in spots and softened, about 8 minutes.
- Transfer the vegetables to a food processor or blender. Add the parsley, cilantro, olive oil, oregano, and vinegar and purée until smooth. Season the chimichurri with salt and pepper. You should have about 1 cup.
- To serve, cut the steaks against the grain into ¼-inch thick slices. Transfer to a serving platter or plates and spoon the charred chimichurri over the top.
- Enjoy!
Nutrition Facts : Calories 500 calories, Carbohydrate 3 grams, Fat 39 grams, Fiber 0 grams, Protein 32 grams, Sugar 1 gram
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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