Sizzling Steak With Shallot Marinade Recipes

SIZZLING STEAK WITH SHALLOT MARINADE

Steps:

• Put the steak in a shallow dish and sprinkle with the shallots, vinegar, oil, sea salt and ground black pepper. Rub over the meat with your hands. Leave for at least a hour, or overnight in the fridge.
• Heat a griddle pan or barbecue. Cook the steaks for 3-4 mins on each side until well browned. Transfer to a board, cover with foil and rest for 5 mins.
• Serve thinly sliced with new potatoes and salad, or in tortillas, with lettuce, avocado and soured cream.

STEAK WITH RED WINE-SHALLOT SAUCE

Steps:

• Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
• Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
• Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

STEAK WITH SHALLOT SAUCE

Steps:

• Heat olive oil in a large skillet over high heat. Generously season both sides of shell steaks with coarse salt and ground pepper. Cook steaks until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover loosely with foil, and set aside.
• Reduce heat to medium; add 6 shallots, thinly sliced into rings. Cook, stirring frequently, until softened, 4 to 6 minutes.
• Add balsamic vinegar, coarsely chopped fresh parsley, and any accumulated juices from steaks; cook until sauce is just slightly reduced, about 1 minute. To serve, spoon shallot sauce over steaks.

HANGER STEAK WITH SHALLOT CHERRY SAUCE

Steps:

• Heat a grill pan or outdoor grill to medium.
• Drizzle 2 tablespoons of oil over steaks and season all sides with salt and pepper, to taste. Put on a hot grill pan or outdoor grill. Allow the meat to cook for about 3 minutes on the first side without moving. Turn, and cook until preferred doneness is reached, another 5 minutes (just a bit more for larger cuts). Remove the steaks from the grill to a cutting board and allow to rest 5 to 7 minutes.
• Meanwhile, make the sauce. In a medium saucepan over high heat, add the shallots and remaining 2 tablespoons of olive oil. Season with salt and pepper and cook until golden. Deglaze the pan with pomegranate juice, scraping up the brown bits, then stir in the cherry preserves. Bring to a boil, then reduce the heat to a simmer and cook until thick. Taste and adjust seasoning, if necessary.
• Thinly slice the steak against the grain and arrange on serving plates. Serve with the cherry sauce.

SIRLOIN STEAK WITH SHALLOT BUTTER

Steps:

• Shallot butter: in a small nonstick frying pan, heat 1 tablespoon butter over medium heat.
• Add the shallots and decrease heat to med-low.
• Cover and cook, stirring occasionally, until the shallots are golden brown, about 20 minutes.
• Remove from the heat and let cool completely.
• In a small bowl, using a rubber spatula, mash the remaining butter with the cooled shallots to combine thoroughly.
• Scrape the mixture onto a piece of waxed paper.
• Using the paper as an aid, form the butter into a log and wrap well.
• Refrigerate until the butter is chilled and firm, at least 2 hours.
• Remove the shallot butter and the steaks from the refrigerator about 1 hour before using to take the chill off.
• Build a charcoal fire in an outdoor grill and let the coals burn until covered with white ash.
• Leave the coals heaped in the center of the grill.
• For a gas grill, preheat on high heat; turn one burner off and keep the other burners on high heat.
• In a small bowl, mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Season the steaks on both sides with the salt mixture.
• Lightly oil the grill rack.
• Place the steaks over the hot part of the grill and cook until seared on the first side, about 2 minutes.
• Turn the steaks and sear on the second side, about 2 minutes longer.
• Move the steaks to the perimeter of the grill, not over the coals, and cover.
• For a gas grill, transfer the steaks to the unlit burner and cover.
• Cook until the steaks are medium-rare, about 5 minutes longer.
• Transfer to a platter, cover loosely with foil to keep warm, and let stand for 5 minutes.
• Serve the steaks on individual plates, topping each with a pat of shallot butter.

PAN-SEARED STEAKS WITH SHALLOT SAUCE

Steps:

• Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates. Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.

STEAK WITH SHALLOTS

Steps:

• Sprinkle the steaks on both sides with salt and pepper.
• Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil and quickly coat the bottom of the skillet. Add the steaks and cook until well browned, about 3 minutes. Turn the steaks and continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4 to 5 minutes on each side. Transfer to a warm platter.
• Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots. Cook, stirring often, until they are golden brown, about 2 to 3 minutes. Add the remaining 3 tablespoons of butter and cook until bubbling hot. Spoon the shallots over the meat and pour any remaining butter over all. Sprinkle with parsley and serve.

STEAK SANDWICHES WITH CREAMY SHALLOTS

Steps:

• Pat steaks dry with paper towels and season with salt and pepper.
• In a large skillet, heat oil over high. Cook steaks until medium-rare, about 4 minutes per side. Transfer to a cutting board and tent loosely with foil.
• Reduce heat to medium, add shallots, and cook until softened, 8 minutes.
• Add cream and 2 tablespoons water and cook, stirring, until slightly thickened, 1 minute. Stir in mustard and season with salt and pepper. Thinly slice steak against the grain. Make sandwiches with rolls, shallots, steak, and arugula.

STEAKS WITH SHALLOT SAUCE

Steps:

• Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm., Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with shallot sauce.

MOM'S SIZZLIN' STEAK MARINADE RECIPE

Steps:

• Mix together vegetable oil, Worcestershire sauce, pepper, apple cider vinegar, soy sauce, dry mustard, and lemon juice in a Ziploc bag or an airtight container (like tupperware or rubbermaid).
• Add 3 pounds of steak (about 6) to the marinade (any cut of steak will work).
• Store in fridge to marinate for about 8 hours. Flip over the steaks halfway through marinating.
• Grill over medium-high heat to your liking

SEARED STEAK WITH CARAMELIZED SHALLOTS

Steps:

• Preheat the oven to 350 degrees. Combine the peppercorns and juniper berries in a spice mill or coffee grinder. Grind until smooth. Dust the steak with the spice mixture. Refrigerate.
• Brush the shallots with 1 teaspoon of the oil. Place them in a small roasting pan. Set aside. Using a sharp paring knife, shape the potatoes into rounded ovals. Brush with 1 teaspoon oil and add to the shallots. Roast until shallots and potatoes are tender and golden, about 45 minutes to 1 hour. Set aside.
• Heat the remaining vegetable oil in a large, cast-iron skillet until hot. Add the steak and cook over medium heat until medium rare, about 5 to 10 minutes per side. Transfer to a cutting board and set aside for 15 minutes. Meanwhile, pour the wine into the pan and bring to a boil over medium-high heat. Simmer until reduced to 1/2 cup. Add the broth and continue simmering until reduced to 1 cup. Pour through a fine-mesh sieve. Set aside.
• Cut the steak into thin slices, crosswise. Divide the shallots and roasted potatoes in the center of 4 plates. Drape equal slices of meat over the vegetables. Drizzle with 1/4 cup of the sauce. Serve immediately.