Spice Blackened Steak Gyro With Pickled Onions Recipes

STEAK WITH CARAMELIZED ONIONS

Steps:

• In a medium skillet melt butter over medium-low heat.
• Add onions and garlic.
• Cook, covered, for 13-15 minutes or until onions are tender.
• Add brown sugar and salt.
• Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
• Meanwhile, cut meat into 4 serving-size pieces.
• Sprinkle pepper on both sides of each meat piece.
• Place on the unheated rack of a boiler pan.
• Broil 3 inches from the heat to desired doneness, turning once.
• (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
• Spoon onion mixture over steak.
• Sprinkle with parsley.

AMERICAN GYROS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
• Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
• Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
• Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
• Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.

GRILLED FAJITA STEAK SALAD WITH PICKLED PINK ONIONS

Steps:

• Mix garlic and lime juice; set aside 3 Tbs. of mixture for a post-grill marinade. For dressing, add a generous pinch of salt and pepper to the remaining lime juice mixture and slowly whisk in oil; set aside.
• Mix cumin, salt and pepper in a small dish. Rub steaks on both sides with oil, and season with cumin mixture. Brush peppers with oil, then season with salt and pepper. In a small bowl, combine onion with vinegar and a pinch of salt. Set all aside.
• Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place steak and peppers on rack over direct heat, cover and grill until steaks are well seared, 3 to 4 minutes per side for medium to medium-rare meat.
• Transfer steaks to plate and immediately drizzle with reserved lime mixture. Transfer peppers to a cutting board, and cut each quarter in thirds to get 24 pieces of pepper. Let sit 5 minutes or up to 1 hour. Thinly slice steak across grain. Toss greens with dressing. Arrange in six shallow bowls. Top with steak, peppers, pickled onions and a dollop of sour cream.

MINUTE STEAK GYROS (GREEK)

Steps:

• Combine first 5 ingredients or use your favorate greek seasoning.
• Separate the steaks, pat dry, and season liberally with greek seasoning. Restack and let sit in refrigerator for 20-30 minutes.
• Combine the stuff for the veggies in a bowl and let sit until ready to serve.
• In a non-stick pan, with a tiny bit of oil, fry the steaks in small stacks of 4-6 steaks per stack until brown. Remove and set aside.
• When all meat is cooked, slice the stacks into 1" segments.
• Brush the pita with olive oil and warm on a griddle or fry pan.
• Fold pita and pile on some meat, then veggies, and top with tzaziki sauce.

STEAK AND ONIONS

Steps:

• In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 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 caramelized onions.

STEAK AND FRIES WITH PICKLED ONIONS

Steps:

• For the pickled red onions:
• In a small saucepan, bring the vinegar and sugar to a boil over medium-high heat. Put the red onion slices in a small glass bowl and pour the hot liquid over them. Set aside to steep and cool for at least 1 hour.
• For the steak and fries:
• Put the steaks in a resealable plastic bag and pack the blue cheese around them. Push as much air as you can from the bag and zip it closed. Refrigerate the steaks for 12 hours or overnight.
• In a large skillet set over medium-high heat, melt 1 tablespoon of the butter and, when bubbling hot, sear the mushrooms until golden brown, 4 to 5 minutes. In a glass mixing bowl, stir together the vinegar, soy sauce, truffle oil, and ginger. Add the scallions and browned mushrooms. Stir to mix and coat the mushrooms with the marinade. Set aside at room temperature while you prepare the steaks.
• Remove the steaks from the bag and scrape off the blue cheese. Pat them dry with paper towels. Season both sides of the steaks with the garlic powder and salt and pepper and set them aside to come to room temperature.
• Preheat the oven to 400°F.
• Heat a large, heavy, oven-safe skillet-I like an old cast-iron pan with character-over medium-high heat and, when hot, melt the remaining 3 tablespoons butter. When the butter melts, add the smashed garlic, thyme, and rosemary. Stir these around a little, and then put the steaks in the pan. Cook the steaks for 3 minutes, and then turn over and cook for about 3 minutes on the other side, basting them with the melted butter as if you are in a race.
• Transfer the skillet to the oven and cook for a few minutes longer, or until an instant-read thermometer inserted in a thick part of a steak registers 130° to 135°F. I insist on medium-pink meat with a touch of gray on the inside, and then nicely caramelized but not crunchy on the outside.
• Let the meat rest for about 10 minutes. Slather more butter on the meat as it rests.
• Serve the steaks with the veggies and pickled red onions.
• Do Ahead
• The pickled onions and their brine will keep in a lidded container in the refrigerator for at least 2 weeks. (I prefer glass containers for pickles.)