Steak Modiga From The Hill Recipe 375

STEAK MODIGA FROM THE HILL RECIPE - (3.7/5)

Steps:

• 1. Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and season with salt and pepper; set aside. 2. Melt butter in large saucepan over medium-high heat. Add mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes. Add wine and cook until evaporated, about 3 minutes. 3. Stir in flour and half of garlic and cook until mushrooms are well coated and garlic is fragrant, about 1 minute. Stir in broth and cream, scraping up any browned bits. Bring to boil and cook until slightly thickened, about 3 minutes. Remove from heat, cover, and keep warm. 4. Pour 1/4 cup oil into shallow dish. Process panko in food processor until finely ground, about 10 seconds. Combine 3 tablespoons parsley, ground panko, remaining garlic, 3/4 teaspoon salt, and 3/4 teaspoon pepper in second shallow dish. 5. Working with 1 steak at a time, add to oil and turn to coat on all sides. Transfer oiled steak to panko mixture and press firmly to coat only 1 side of steak with mixture. Transfer steak, breaded side up, to prepared wire rack and let sit for 5 minutes. 6. Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over mediumhigh heat until shimmering. Place steaks in skillet, breaded side down, and cook until well browned, about 3 minutes. Flip steaks and continue to cook until well browned on second side, about 3 minutes. Return steaks to wire rack, breaded side up. 7. Roast until meat registers 120 to 125 degrees (for medium-rare), 4 to 7 minutes. Let steaks cool on wire rack for 5 minutes while finishing sauce. 8. Return sauce to simmer over medium heat. Whisk in provolone until melted, about 1 minute. Serve steaks with sauce, sprinkled with remaining 1 tablespoon parsley.

TRADITIONAL STEAK MODIGA

Steps:

• Press bread crumbs firmly onto steaks; grill or broil to preferred degree of doneness.
• While steaks are cooking, place a saucepan over medium-low heat; add butter. As soon as butter melts, add garlic; cook just until it becomes fragrant, about 90 seconds.
• Add mushrooms; cook 1 minute. Sprinkle in flour; cook, stirring, for 2 minutes.
• Gradually stir in chicken stock, wine and lemon juice; add salt and pepper to taste. Bring to a low boil and cook until thickened, 2 to 3 minutes. Remove sauce from heat; set aside and keep warm. (Makes about 1-2/3 cups).
• Place each steak on a serving plate and cover with one-fourth of the provel; cover with warm sauce and serve immediately.

ITALIAN STEAK MODIGA

Steps:

• Instructions 1. Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in rimmed baking sheet. Pat steaks dry with paper towels and season with salt and pepper; set aside. 2. Melt butter in large saucepan over medium-high heat. Add mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until liquid has evaporated and mushrooms begin to brown, 5 to 7 minutes. Add wine and cook until evaporated, about 3 minutes. 3. Stir in flour and half of garlic and cook until mushrooms are well coated and garlic is fragrant, about 1 minute. Stir in broth and cream, scraping up any browned bits. Bring to boil and cook until slightly thickened, about 3 minutes. Remove from heat, cover, and keep warm. 4. Pour 1/4 cup oil into shallow dish. Process panko in food processor until finely ground, about 10 seconds. Combine 3 tablespoons parsley, ground panko, remaining garlic, 3/4 teaspoon salt, and 3/4 teaspoon pepper in second shallow dish. 5. Working with 1 steak at a time, add to oil and turn to coat on all sides. Transfer oiled steak to panko mixture and press firmly to coat only 1 side of steak with mixture. Transfer steak, breaded side up, to prepared wire rack and let sit for 5 minutes. 6. Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over mediumhigh heat until shimmering. Place steaks in skillet, breaded side down, and cook until well browned, about 3 minutes. Flip steaks and continue to cook until well browned

STEAK MODIGA

Steps:

• Steak.
• Lightly bread the steaks with the breadcrumbs.
• Preheat the grill/oven to very hot or broiling.
• Sear the steaks on each side for about 2 minutess, then lower the temperature to cook all the way through to your desired doneness.
• Melt the cheese on top while still on the grill/in the oven.
• Sauce.
• Melt butter in a skillet.
• Add garlic and saute for 3-4 minutes.
• Add flour and stir. Let cook a minute to get rid of the raw taste.
• Whisk in the broth and wine and let it come to a boil.
• If the sauce is too thick, add more broth. If too thin for you, add a bit of flour.
• Squeeze in the lemon just before serving.
• Spoon sauce over steaks and enjoy.
• This is great with some baked potatoes and fresh green beans or asparagus.

GRILLED TOMAHAWK STEAKS WITH RESTING BUTTER

Steps:

• Remove the steaks from the refrigerator, then sprinkle on both sides generously with salt and place on a wire rack over a sheet pan. Allow to come up to room temperature, about 2 hours.
• Preheat a grill for two-zone cooking with high heat on one side and no heat on the other side. (The overall grill temperature should be 325 degrees F on the grill grates.)
• Using a paper towel, wipe off any excess moisture and salt from the steaks.
• Start the steaks on the indirect heat side of the grill. (The target grill temperature should be around 250 degrees F.) Cover and grill the steaks, flipping once, until the internal temperature reads 125 degrees F (10 degrees away from finished target temp), about 45 minutes to an hour.
• Meanwhile, combine the butter, thyme, Worcestershire, a pinch of salt and some pepper in a small bowl. Spread one spoonful of the butter directly on your serving board underneath where each steak will be placed. Do this before you get your steaks on the grill so that when they come off, you can set each steak on a spoonful of the butter. Set aside the remaining butter for the top of the grilled steaks.
• Move the steaks to the direct-heat side of the grill and sear until the internal temperature reads 135 degrees F, 2 to 3 minutes per side. Place the steaks on the resting butter and use a fork to spread the remaining butter over the steaks. Let the steaks rest for 10 minutes before slicing.

NEW YORK STEAK WITH MADAGASCAR PEPPER AND PORT WINE

Steps:

• With the back of a heavy saucepan, crush the white and black peppercorns.
• Remove all fat from the entrecotes. Season with salt and crushed peppercorns.
• Heat a large heavy saucepan. Pour in oil, and over high heat, cook the entrecotes 4 minutes on each side (for medium rare). Transfer meat to a warm platter and reserve.
• Pour out oil from the pan, deglaze with port, and reduce. Add cream and veal stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in butter, 1 small piece at a time. Season, to taste, with salt.
• Place 1 entrecote on each warmed serving plate. Ladle sauce over steaks and divide remaining peppercorns equally over each portion.

TUNA STEAKS, GRILLED AND MARINATED

Steps:

• Combine the lime juice, olive oil, sun-dried tomatoes, cumin and hot pepper sauce in a glass or ceramic dish large enough to hold the fish snugly in a single layer.
• Cut the fish into six uniform pieces. Place them in the dish, turn them once to coat both sides, cover and refrigerate for at least two hours. Turn the fish once while it is marinating.
• Heat a grill or broiler. Grill or broil the tuna until it is seared on the outside but still rare in the middle, two to three minutes on each side, depending on the thickness of the fish and the heat of the grill or broiler.
• Serve at once topped with the pepper salsa.