SAUCY STEAK STRIPS
Tomato and chili sauces lend nice flavor to this simple stir-fry of sirloin strips and crunchy green beans. You can serve it alone, but we like it over rice or noodles. -Lacey Cook of Nedrow, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, brown steak in oil over medium heat. Remove and set aside. In the same skillet, saute onions in drippings until tender. Add the tomato sauce, broth, chili sauce, sugar, salt and pepper; cook and stir for 3 minutes., Add beans and beef. Cook and stir over medium heat until meat and beans are tender and sauce is slightly thickened. Serve over rice or noodles if desired.
Nutrition Facts : Calories 230 calories, Fat 9g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 779mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
NEW YORK STRIP STEAKS WITH RED-WINE SAUCE
New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
- Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.
THE PERFECT NEW YORK STRIP STEAK
Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."
Provided by Chris Pandel
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
- Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.
STRIP STEAK WITH RED WINE CREAM SAUCE
This is a delicious steak recipe I made for my soups and sauces final in culinary school. My chef/professor raved about it. The sauce is really what makes the difference.
Provided by Shelby Knockenhauer
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat; cook and stir red onions and mushrooms until tender, about 10 minutes. Transfer onion-mushroom mixture to a bowl.
- Coat hot skillet with 1 tablespoon vegetable oil over medium-high heat. Pat each steak dry with paper towels and season with salt and black pepper. Place steaks into hot skillet and cook until outsides are browned and insides are cooked to desired doneness, about 5 minutes per side for medium. Remove steaks from skillet.
- Pour red Zinfandel wine into skillet; scrape up and dissolve any bits of browned food in the skillet. Whisk beef broth and Dijon mustard into wine mixture and bring to a boil. Cook mixture, stirring often, until slightly reduced, about 5 minutes. Slowly whisk cream into sauce and let stand to thicken, about 5 more minutes. Transfer mushrooms and steaks to sauce and serve steaks topped with sauce.
Nutrition Facts : Calories 649.1 calories, Carbohydrate 7.5 g, Cholesterol 199.6 mg, Fat 33.9 g, Fiber 1 g, Protein 69.3 g, SaturatedFat 15.4 g, Sodium 413 mg, Sugar 2.2 g
STRIP STEAK WITH PEPPER CREAM SAUCE
Steps:
- Preheat oven to 200 degrees F.
- Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
- Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
- Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.
SAUCY STRIP STEAK
Take one bite of tender, juicy steak and you'll agree there's nothing like this buttery blend of orange marmalade and rosemary to bring out the best in beef. Our family loved this!! My picky youngest, wanted more!
Provided by Chemaine
Categories Steak
Time 26m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan, combine marmalade, butter and rosemary. Cook and stir over low heat until butter is melted and mixture is heated through. Set aside.
- Sprinkle both sides of each steak with salt and ground black pepper. Place steaks on the rack of an uncovered grill (or George Forman Grill at 350)directly over medium coals. Grill until desired doneness, turning once halfway through grilling and brushing with the marmalade mixture during the last 2 minutes of grilling. Allow 11 to 15 minutes for medium-rare (145) or 14 to 18 minutes for medium doneness (160).
- Transfer steaks to a serving platter. Spoon any remaining marmalde mixture over steaks.
Nutrition Facts : Calories 633.7, Fat 33.4, SaturatedFat 14.2, Cholesterol 169.5, Sodium 191, Carbohydrate 35.4, Fiber 0.4, Sugar 32, Protein 47.4
SAUCY STEAK SKILLET
Make and share this Saucy Steak Skillet recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 1h25m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Coat steak with flour; brown in hot oil.
- Remove steak from skillet.
- To skillet, add onion and chopped green pepper; cook and stir 1 minute.
- Return steak to skillet.
- Add enough water to reserved potato liquid to measure 1 cup.
- Add catsup, worcestershire sauce, boullion, marjoram and pepper.
- Pour onto steak; heat to boiling.
- Cover and simmer for 1 hour.
- Add the potatoes and beans.
- Simmer another 15 minutes.
Nutrition Facts : Calories 912.4, Fat 40.6, SaturatedFat 12.3, Cholesterol 165.6, Sodium 578.8, Carbohydrate 79.4, Fiber 10.8, Sugar 16.2, Protein 57.2
STEAKHOUSE STRIP STEAKS WITH CHIMICHURRI
Chilies and lime juice give this version of chimichurri sauce a zesty Southwest flair that's dynamite with cumin-rubbed steaks. You've got to try the thick herb sauce with salmon, too! -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Brush steaks with oil. Combine the cumin, salt and pepper. Rub over steaks; set aside., In a large skillet, saute onions and garlic in 2 tablespoons oil until tender. Cool slightly., In a food processor, combine the onion mixture, herbs, chilies, salt and pepper; cover and process until finely chopped. Add broth and lime juice. While processing, gradually add remaining oil in a steady stream., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with chimichurri and lime wedges.
Nutrition Facts : Calories 520 calories, Fat 31g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 911mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 50g protein.
STRIP STEAK RECIPE WITH ONION WINE SAUCE
Serve up this strip steak recipe for a fancy date night or any night! This Strip Steak Recipe with Onion Wine Sauce is a simple yet elegant dish.
Provided by My Food and Family
Categories Sauces & Condiments
Time 31m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Preheat grill to medium-hot heat. Cook onions and garlic in butter in large skillet on medium-high heat 10 minutes or until onions are tender. Add steak sauce and wine; mix well. Bring to boil.
- Place steaks on grill. Grill 6 to 8 minutes on each side for medium rare (145°F) to medium doneness (160°F). Serve topped with steak sauce mixture.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
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