HONEY MUSTARD STEAK
Spicy brown mustard with a zip of flavor from apple juice, honey and cinnamon make this steak great! This recipe is from the WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 5 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, set to medium heat.
- In a small bowl, combine the mustard, apple juice, cinnamon and honey. Brush one side of the steak with the sauce. Grill and turn, adding more sauce.
- Grill to desired doneness: 14 minutes for rare (140 degrees F or 60 degrees C), 20 minutes for medium (160 degrees F or 70 degrees C), or 26 minutes for well done (170 degrees F or 75 degrees C) and serve.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 4.9 g, Cholesterol 76 mg, Fat 18.3 g, Fiber 0.2 g, Protein 22.9 g, SaturatedFat 7 g, Sodium 319.7 mg, Sugar 3.5 g
SOLO HONEY MUSTARD STEAK AND PASTA
The flavor of the sauce is subtle enough to allow the taste of the steak to come through. If Beef Chuck Eye Steak is not available, I would suggest Sirloin. Green Peas might be a nice alternative to the Mushrooms. Cooking is a Creative Sport.
Provided by Bill Hilbrich
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta in 2 quarts of salted boiling water for about 8 minutes or until done.
- Cover both sides of the steak with the salt and pepper, and just enough of the olive oil to give it a slight shine.
- Pour the rest of the olive oil, mustard and honey into a shallow pasta dish.
- Place the steak in a hot frying pan (I like cast iron) and cook for 3 1/2 minutes per side.
- When the steak is done, set aside to rest and add the mushrooms and liquid to the hot pan and scrape the cooked bits off the bottom.
- Add the drained pasta, stir once, and pour into the dish.
- Slice the steak into thin strips, add to the pasta and toss until everything is coated with the honey mustard mixture.
- Serve with a Green Salad.
STEAKHOUSE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Brush the grill with vegetable oil and preheat to medium high.
- Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions.
- Meanwhile, in a large skillet over medium heat, add the olive oil. When hot, add the garlic and cook for 1 minute. Turn the heat off, then add the brandy. Turn the heat back on and cook until the brandy is reduced by half, about 1 minute. Add the diced tomatoes to the skillet with the sugar, crushed red pepper and a pinch of salt and black pepper. Cook for 10 minutes, stirring occasionally.
- Meanwhile, sprinkle 1/2 teaspoon seasoning salt, 1/4 teaspoon each black pepper and lemon pepper and a pinch of kosher salt over one side of the steak.
- Put the steak on the hot grill seasoned-side down and cook for 3 to 4 minutes. Sprinkle the remaining 1/2 teaspoon seasoning salt, 1/4 teaspoon lemon pepper, 1/4 teaspoon black pepper and a pinch salt on the top of the steak and then flip it. Cook it for a further 3 to 4 minutes until medium rare. Remove to a board and rest while the sauce is finished.
- Reduce the heat to low under the sauce. Stir in the fontina and 1 tablespoon of the blue cheese. Stir in the cream and horseradish, then add in a little half-and-half if the sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
- Meanwhile, cut the steak into 1/2-inch strips.
- At the last minute, add the spinach to the sauce and toss to coat. Drain the pasta and add it to the sauce. Mix everything together.
- Place the steak on top of the pasta. Garnish the dish with basil and the remaining 2 tablespoons blue cheese crumbles. Serve straight from the skillet.
MUSTARD MARINATED STEAK
Very tastey steak, nice served with fresh corn on the cob and sliced tomatoes.(Marinating time 4 hrs or overnight) From Heart Healthy Cooking by Becel
Provided by Derf2440
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together oil, vinegar, mustard, Worcestershire sauce and thyme.
- Trim as much fat as possible from steak.
- Place in shallow glass dish, just large enough to hold steak.
- Pour marinade over meat, turning to coat.
- Cover and refrigerate at least 4 hour or overnight, turning occasionally.
- Drain meat.
- Place meat on broiler pan.
- Broil 3 inches from heat for 13 to 17 minutes for medium doness, turning once.
- To serve slice beef thinly across the grain.
- Or BBQ over medium heat for 4 to 5 minutes per side for rare.
Nutrition Facts : Calories 241, Fat 17.4, SaturatedFat 3.1, Cholesterol 51, Sodium 161.2, Carbohydrate 1.1, Fiber 0.3, Sugar 0.3, Protein 19.1
MUSHROOM PASTA
The mushrooms in this dish can also be served alone or with creamy polenta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 5
Steps:
- Begin preparing the sauteed mushrooms as directed. While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.
- While pasta is cooking, add a splash of white wine to the sauteed mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from heat. When pasta has reached desired consistency, add to pan of mushrooms and stir. Serve warm with extra cheese for grating.
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