SPICY STEAK AND WATERCRESS ON A ROLL
Serve these little steak sandwiches with drinks. Horseradish, thinly sliced jalapeño and peppery watercress all supply a pleasant kick, tempered by sweet butter and sour cream.
Provided by David Tanis
Categories finger foods, sandwiches, appetizer
Time 30m
Yield 6 small sandwiches
Number Of Ingredients 10
Steps:
- Season beef generously with salt and pepper. Cook to medium rare in a pan, under a broiler or on a grill, about 4 minutes per side depending on thickness. Set aside to cool for at least 10 minutes. Slice thinly on a bias and set aside. Blot extraneous juice with paper towels.
- Make horseradish sauce: Put grated horseradish in a small bowl. Season with a good pinch of salt and pepper and a little sugar. Add sour cream and stir to combine.
- Split rolls and lay them cut side up on a work surface. Butter each piece lightly, then spread with 2 teaspoons horseradish sauce.
- Divide sliced meat among the 6 bottom roll pieces, then garnish with cornichons, jalapeño and watercress. Replace top pieces of rolls and serve.
STUFFED STEAK ROLLS RECIPE BY TASTY
Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese
Provided by Tasty
Categories Dinner
Yield 6 rolls
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
- Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
- Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
- Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
- Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
- Remove the toothpicks, then serve!
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams
CHEESESTEAK EGGROLLS
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large fry pan over medium heat. Add onions and peppers and saute until peppers are soft and onions are translucent, about 5 minutes. Sprinkle shaved beef with salt and add to pan. Add Worcestershire sauce and cook until meat is no longer pink, about 5 minutes. Turn off heat and adjust seasonings. Transfer mixture to a fine mesh sieve and strain to remove any excess liquid and let cool slightly.
- Lay out one eggroll wrapper with the corner pointed to you. Using a pastry brush or your finger, lightly wet the edges of the entire wrapper with water. Spread 1 tablespoon cheese sauce (or place 1 piece provolone) on the lower third of the wrapper and top with 1 to 2 heaping tablespoons of the filling. Roll the point facing you over the filling, keeping the eggroll tight. When you reach the middle of the wrapper, fold in the right and left sides, then continue to roll until you have a tight eggroll. Press to seal the wrapper to itself, adding more water to seal the final edge if needed. Repeat with remaining wrappers and filling.
- Heat about 3 inches oil in a heavy bottomed pot to 375 degrees F. Add rolls in batches and cook, flipping occasionally, until golden brown, 3 to 4 minutes. Drain on paper towels and serve with Pepperoncini Mayo Dipping Sauce.
- Add mayonnaise, pepperoncini and pepperoncini liquid, mustard, vinegar and sugar to a food processor and process until well combined. Transfer mixture to a serving bowl.
PHILLY CHEESESTEAK EGG ROLLS
These Philly cheesesteak egg rolls are dangerous. Served with chili sauce, they're absolutely swoonworthy. -Marissa Allen, First and Full
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook steak slices in butter over medium-high heat until browned, 4-6 minutes. Add peppers and onion; cook until tender, 3-4 minutes. Reduce heat to medium-low; stir in milk, provolone and Velveeta. Cook, stirring constantly, until cheese melts, about 3 minutes. Remove from heat; add Worcestershire, garlic powder, salt and pepper; cool. , Brush edges of an egg roll wrapper with water. Place 2 tablespoons beef mixture in the center; fold bottom corner over filling. Fold sides over filling toward center; roll up tightly to seal. Repeat with remaining wrappers and filling. , In an electric skillet or deep-fat fryer, heat 1 in. canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. Serve hot with sweet chili sauce.
Nutrition Facts : Calories 259 calories, Fat 13g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 440mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
SPICY STEAK MARINADE
My family loves this slightly spicy marinade, we've even cooked it down and added tomato sauce and made it into a type of basting/barbeque sauce. Place steaks in a resealable plastic bag and pour marinade over the top. Allow to rest for at least 2 hours, preferably overnight for best flavor and tenderness.
Provided by Jesi A.
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine water, Worcestershire sauce, soy sauce, mustard, onion, garlic, and red pepper flakes in a bowl.
Nutrition Facts : Calories 29 calories, Carbohydrate 5.4 g, Fat 0.4 g, Fiber 0.5 g, Protein 1.4 g, Sodium 1157.1 mg, Sugar 2.2 g
SPICY STEAK ROLLS
I wanted something that I could do with just regular round steak, so this is what I did with them. It is very spicy but very tasty. Serve with your favorite side.
Provided by Valerie Scott
Categories Round Steak
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Add mushrooms, green bell pepper, onion, and garlic; cook and stir until mushrooms are softened, about 10 minutes. Remove skillet from heat.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place 1 round steak between 2 pieces of plastic wrap on a flat work surface. Pound steak using a meat tenderizer until flattened. Repeat with remaining steaks.
- Pour Montreal steak seasoning into a shallow bowl. Press 1 side of each steak into the seasoning and lay seasoning-side down on a cutting board. Spoon some of the mushroom mixture down the center of each steak. Roll up steaks and secure with toothpicks.
- Cook on the preheated grill, turning occasionally, until cooked to desired doneness, about 35 minutes. Remove toothpicks before serving.
Nutrition Facts : Calories 843.1 calories, Carbohydrate 10.8 g, Cholesterol 267.6 mg, Fat 41.2 g, Fiber 1.8 g, Protein 102.3 g, SaturatedFat 14.9 g, Sodium 6162.2 mg, Sugar 2 g
SPICY GRILLED STEAKS
Rubs are a wonderful way to add flavor to meat when you don't have time to marinate. Meat lovers will be in their glory when they see (and smell!) these steaks sizzling on the grill.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients. Rub about 1 teaspoon of spice mixture over each side of steaks. , Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
HOT 'N' SPICY FLANK STEAK
With its flavorful marinade, Julee Wallberg's flank steak makes a succulent meal. "I received this recipe from a friend, and it's been a family favorite ever since."-Julee Wallberg, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.
Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 326mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
CRISPY COUNTRY FRIED STEAK ROLL RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, spinach, beef sirloin flap, salt, pepper, garlic powder, paprika, monterey jack cheese, flour, eggs, panko bread crumbs, oil, butter, garlic, all-purpose flour, milk, salt, nutmeg, freshly ground black pepper
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large pan, heat the olive oil over medium-high heat. Add the onion, garlic, salt, and pepper. Stir until softened, 3-4 minutes.
- Add the spinach and stir until wilted down. Remove the pan from the heat.
- Season the steak on all sides with salt, pepper, garlic powder, and paprika. Lay a piece of parchment paper over the cubed steak. Using a meat mallet or rolling pin, pound the steak until ¼-inch (6-mm) in thickness.
- Remove the parchment paper. Lay the slices on Monterey Jack evenly over the cube steak. Add the sauteed spinach mixture over the cheese.
- Gently roll up the steak, making sure to keep it as tightly wrapped as possible. Place the steak log on a sheet of plastic wrap. Wrap the steak up, tightly securing each side.
- Refrigerate the steak for 1 hour.
- Place the flour, eggs, and panko in three separate shallow dishes.
- Gently unwrap the steak roll from the plastic wrap. Dip it into the flour, dusting off any excess. Dip the steak roll into the eggs, into the panko, and then back into the eggs, and back into the panko.
- Preheat oven to 325˚F (160˚C).
- Fill a pot with tall sides with one inch (2 cm) of oil and heat to 350˚F (180˚C).
- Gently place the steak roll into the oil, and fry until golden brown, about 2-3 minutes.
- Gently turn the steak over with tongs, and fry until the other side is golden brown, about 2 minutes.
- Transfer the steak roll to a baking sheet.
- Bake for 25-30 minutes.
- To a small pot on medium heat melt the butter, add garlic and the flour, mix the ingredients together until a loose paste forms and cook this mixture on low until it starts to darken just a bit, about 5 minutes.
- Add in the milk, salt, nutmeg, pepper, and whisk until smooth. Let the gravy come to a simmer, then take off the heat.
- Once the steak Rolls are finished. rest at room temperature for at least 10 minutes. Slice into four to six slices.
- Serve with mashed potatoes, green beans, carrots, corn and peppercorn gravy.
- Enjoy!
Nutrition Facts : Calories 954 calories, Carbohydrate 89 grams, Fat 42 grams, Fiber 3 grams, Protein 53 grams, Sugar 9 grams
SPICY STEAK ROLLS
I wanted something that I could do with just regular round steak, so this is what I did with them. It is very spicy but very tasty. Serve with your favorite side.
Provided by Valerie Scott
Categories Round Steak
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Add mushrooms, green bell pepper, onion, and garlic; cook and stir until mushrooms are softened, about 10 minutes. Remove skillet from heat.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place 1 round steak between 2 pieces of plastic wrap on a flat work surface. Pound steak using a meat tenderizer until flattened. Repeat with remaining steaks.
- Pour Montreal steak seasoning into a shallow bowl. Press 1 side of each steak into the seasoning and lay seasoning-side down on a cutting board. Spoon some of the mushroom mixture down the center of each steak. Roll up steaks and secure with toothpicks.
- Cook on the preheated grill, turning occasionally, until cooked to desired doneness, about 35 minutes. Remove toothpicks before serving.
Nutrition Facts : Calories 843.1 calories, Carbohydrate 10.8 g, Cholesterol 267.6 mg, Fat 41.2 g, Fiber 1.8 g, Protein 102.3 g, SaturatedFat 14.9 g, Sodium 6162.2 mg, Sugar 2 g
STEAK ROLLS
Make and share this Steak Rolls recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 2h12m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pound steak to 1/3 inch thick.
- Cut into 6 pieces.
- Mix the next 8 ingredients.
- Put 1/4 cup on each piece of steak.
- Roll up and secure with toothpick.
- Roll in flour.
- In large skillet, heat oil, brown rolls.
- Mix soup and water.
- Pour over rolls.
- Cover and simmer for about 2 hours, until tender.
Nutrition Facts : Calories 524.4, Fat 21.8, SaturatedFat 8.1, Cholesterol 85, Sodium 907.5, Carbohydrate 46.5, Fiber 2.5, Sugar 3.6, Protein 33.9
PHILLY CHEESESTEAK SPRING ROLL
This is served at Philadelphia's Four Seasons Hotel restaurant and published in Saveur magazine! Oh boy, pass the dip!
Provided by Sharon123
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dipping Sauce:.
- Combine the ketchup, mustard, honey, and cayenne in a small bowl. Cover and set aside.
- Spring rolls:.
- Heat the olive oil in a large skillet on medium heat. Add the chopped beef and cook until no longer pink, stirring 5-7 minutes. Strain beef, discarding liquid, and return to skillet. Reduce the heat to medium low and stir in cheeses. Cook until cheeses melt, 2-3 minutes. Season with salt and pepper to taste. Set aside to cool.
- Place 1 wrapper on a clean work surface, keeping the other wrappers covered with plastic wrap. Brush the entire surface of wrapper with egg yolk. Form 1/4 of the beef mixture into an 8" log along one edge of the wrapper. Roll up the wrapper, leaving ends open. Place a second wrapper on the work surface with a corner facing you, brush the corners with egg yolk, and lay the first roll across the bottom corner of the second wrapper. Roll up wrapper, tightly folding the ends over halfway through. Press down slightly to seal and set aside. Repeat the process with remaining wrappers and filling.
- Pour vegetable oil into a heavy medium pan to a depth of 2" and heat over medium heat until the temperature shows 350°F on a candy thermometer (You don't have to have a thermometer, just make sure the oil is hot, but not smoking). Fry spring rolls in 2 batches, turning over halfway through, until golden brown, about 8 minutes. Cut into thirds on the bias and serve with sauce. Good with pickles on the side. Enjoy!
Nutrition Facts : Calories 622.8, Fat 37.5, SaturatedFat 14.9, Cholesterol 297.5, Sodium 1314.8, Carbohydrate 48.2, Fiber 1.2, Sugar 13.6, Protein 24.1
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