SPICY TOMATO STEAK
My family loves this spicy tomato dish. I came up with the recipe about 25 years ago, after eating a similar dish on vacation in New Mexico. I came home and tried to duplicate it from memory, with delicious results! -Anne Landers, Louisville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable bag, combine the vinegar, salt and pepper. Add the beef; seal bag and turn to coat. Refrigerate for 30 minutes. , Drain marinade. Place flour in another large resealable bag; add beef and toss to coat. In a large skillet, cook beef in oil over medium heat for 15-20 minutes or until tender., Add the remaining ingredients. Cover and simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 195 calories, Fat 8g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 757mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 16g protein. Diabetic Exchanges
SKIRT STEAK MARINATED WITH ROASTED TOMATO SALSA
Provided by Marc Murphy
Categories main-dish
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F. (Or prepare a grill for high heat.)
- Line a rimmed baking sheet with parchment paper. Place the tomatoes, onions, jalapeno and garlic on the parchment. Roast for 15 to 20 minutes, then remove the onions and garlic and set aside; peel the garlic. Return the baking sheet to the oven and roast the jalapeno and tomatoes until charred and soft, about 15 minutes more.
- (Or, if making on the grill, place the vegetables on a perforated pan or aluminum foil on the hot grill. Cook, covered and turning when necessary, until all the vegetables are evenly charred and soft. The tomatoes and jalapeno will take longer than the garlic and onions, so remove everything as it finishes cooking.)
- Transfer all the vegetables to a blender and add the cilantro, chipotles with adobo sauce and salt. Blend on medium speed until a uniform puree has formed. With the motor running, slowly add the oil until emulsified and completely incorporated. If the consistency of the salsa is too thick, add some water 1 tablespoon at a time until the desired consistency is achieved. Taste and adjust the seasonings, adding more chipotle if desired. Let cool before using, or transfer to an airtight container and refrigerate until needed. The salsa will keep for up to 1 week.
- For the skirt steak: Season the steak on both sides with salt and pepper. Toss with some of the roasted tomato salsa and marinate, refrigerated, for at least 1 1/2 hours and up to overnight. Reserve the remaining salsa for serving.
- For the grilled romaine: To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes--the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you've swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and some salt and pepper, and gently toss to combine.
- Prepare a grill or grill pan for medium-high heat.
- Remove the steak from the marinade and let any excess marinade drip off. Grill 4 to 5 minutes per side for medium rare. Let rest for 5 to 7 minutes.
- Place the romaine halves on the grill cut-side down and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked again, 2 minutes more. (If doing this on a grill pan, you may need to work in batches.)
- Transfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl and toss with the lemon juice. Slice the steaks thin and serve with the reserved roasted tomato salsa and grilled romaine. Serve immediately.
SPICY PEPPER STEAK
"Sometimes I like to marinade the steak and seasonings the night before," writes LaDonna Reed of Ponca City, Oklahoma. This surprisingly spicy pepper steak is bursting with southwestern flair.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Sprinkle beef with salt and pepper. In a large skillet, cook beef in oil until no longer pink; remove and keep warm. In the same skillet, saute green pepper and onion until tender. Add garlic; cook 1 minute longer., Dissolve bouillon in hot water; stir into skillet with tomatoes. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender., Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.
Nutrition Facts : Calories 282 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1053mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g 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 TOMATO SAUCE
This piquante tomato sauce keeps well, and makes a great dip for fishcakes
Provided by Antony Worrall Thompson
Categories Buffet, Condiment
Time 1h15m
Yield Makes 300ml/½ pt, serves 4 adults and 4 kids
Number Of Ingredients 7
Steps:
- Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.
- Pour the purée into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking.
- Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.
Nutrition Facts : Calories 31 calories, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.18 milligram of sodium
SAUTEED SKIRT STEAK IN SPICY TOMATO SAUCE
Steps:
- Preheat oven to 250°F.
- Halve onion and thinly slice. Drain tomatoes, reserving purée, and finely chop. Wearing protective gloves, seed chile if desired for a milder sauce and finely chop. Cut steak crosswise into 4 pieces. Pat steak dry and season with salt.
- Heat a dry 12-inch heavy skillet over moderately high heat until hot and add oil. Sauté steak about 2 minutes on each side for medium-rare and transfer to a baking dish. Keep steak warm in oven.
- To skillet add onions with tomatoes, reserved purée, chile, and salt to taste and simmer, stirring occasionally, until sauce is thickened slightly and onion is crisp-tender, about 5 minutes. Stir in any juices that have accumulated on baking dish from steak. Serve steak with sauce. Serves 2.
SPICY TOMATO SAUCE
An easy Spicy Tomato Sauce
Categories Sauce Garlic Tomato Graduation Vegan Bon Appétit
Yield Makes 8 cups
Number Of Ingredients 10
Steps:
- Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)
SPICY SALISBURY STEAK
This is tender and delicious round steak with a hint of heat. I had the spicy tomatoes in the cupboard and decided to throw them in my recipe. My family loved it.
Provided by lisa
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Coat the inside of a roasting pan with about 1 tablespoon oil.
- Mix flour, grill seasoning, seasoned salt, garlic powder, and black pepper to together in a shallow bowl. Dredge steak in the flour mixture until all sides are coated, shaking off excess. Place coated steak on a plate and let rest for 5 minutes.
- Heat enough oil in a skillet to coat the bottom of the pan over medium-high heat. Add steak, a few pieces at a time, to the hot oil; fry until browned, 2 to 3 minutes per side. Transfer browned steak to the prepared roasting pan.
- Mix beef broth, cream of mushroom soup, and diced tomatoes with green chile peppers together in a bowl; pour into the roasting pan. Top broth mixture with onion slices.
- Bake in the preheated oven until steak is tender, about 90 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 334.1 calories, Carbohydrate 35 g, Cholesterol 27 mg, Fat 12.7 g, Fiber 2.8 g, Protein 19.5 g, SaturatedFat 3.4 g, Sodium 2656.6 mg, Sugar 1.9 g
SPICY TOMATO STEAK
This was my first ever attempt at cooking steak, so i thought i'd experiment with what i had and see how it turned out!! As it happens it was VERY yummy!
Provided by HungryStudent
Categories Steak
Time 30m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Heat a blob of oil in a pan and fry onions and garlic until soft.
- Add steak and cook until browned, trying to keep most of the onion and garlic on top of the steak.
- Add red pepper, 1 tsp cumin, 2 tsp paprika, 2 tsp chilli flakes, herbs and s&p, covering the meat. (add seasonings according to taste, i didnt actually measure mine but i like it hot!).
- Fry on medium heat until steak is cooked as preferred.
- Stir in passata, making a sauce around the steak with the rest of the ingredients.
- Once sauce is hot through, serve with a good dollop of creamy mash!
Nutrition Facts : Calories 70.8, Fat 0.4, SaturatedFat 0.1, Sodium 248.3, Carbohydrate 16.6, Fiber 3.2, Sugar 7.9, Protein 2.5
SPICY TOMATO STEAK
Make and share this Spicy Tomato Steak recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 52m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine vinegar, salt, and pepper.
- Put steak in bowl, add vinegar solution and coat well.
- Cover and marinate for 30 minutes, drain.
- Coat steak with flour.
- In skillet cook steak in hot oil for 10 minutes, turning to brown evenly.
- Add remaining ingredients.
- Cover and simmer for 40 minutes.
Nutrition Facts : Calories 174.8, Fat 4.8, SaturatedFat 1.3, Cholesterol 43.1, Sodium 435.5, Carbohydrate 13.8, Fiber 2.1, Sugar 5.3, Protein 19.9
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