Steak Supper For Two Or More Recipes

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STEAK SHEET PAN SUPPER



Steak Sheet Pan Supper image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 9

2 red bell peppers, cut into thick rounds
2 yellow bell peppers, cut into thick rounds
1 large yellow onion, cut into thick rounds (large rings only)
2 cups whole cherry tomatoes
Two 12-ounce boneless rib-eye steaks, about 1 1/2 inches thick
4 teaspoons Montreal steak seasoning
4 tablespoon olive oil
4 tablespoons salted butter
1 loaf crusty, artisan-style French bread, for serving

Steps:

  • Position an oven rack on the highest level in the oven. Preheat the broiler on high.
  • Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on.
  • Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren't touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter.
  • Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes.
  • Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.

STEAKHOUSE SHEET PAN DINNER FOR TWO



Steakhouse Sheet Pan Dinner for Two image

Date night just got a lot easier -- and less expensive. Here's a traditional surf-and-turf dinner with all the sides, but without the steakhouse prices or any complicated prep. Using just one sheet pan makes it a quick clean-up.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons unsalted butter, melted, plus more for greasing the sheet pan
4 tail-on jumbo shrimp, peeled and deveined
2 teaspoons fresh thyme leaves
3 small cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
2/3 cup heavy cream
1 pound Yukon gold potatoes (about 6), sliced into 1/8-inch rounds
2 ounces cream cheese, at room temperature
One 10-ounce package frozen spinach, thawed and squeezed completely dry
2/3 cup shredded Gruyere (about 5 ounces)
Two 8-ounce New York strip steaks (1 to 1 1/2 inches thick)

Steps:

  • Position an oven rack in the top third of the oven and preheat to 450 degrees F. Lightly grease a third of an 18-by-13-inch sheet pan with butter.
  • Toss the shrimp with the melted butter, 1 teaspoon thyme, a third of the minced garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well coated; set aside.
  • Mix the Parmesan, 1/3 cup heavy cream, remaining 1 teaspoon thyme, half the remaining garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
  • Arrange half of the potato slices in a single, overlapping layer on the buttered part of the sheet pan and pour the heavy cream mixture over the top. Top with the remaining potato slices. Cover the potatoes with foil and bake until tender when pierced with a fork, 15 to 17 minutes.
  • Whisk together the cream cheese, remaining 1/3 cup heavy cream, remaining garlic and 1/4 teaspoon salt in a medium bowl until smooth. Fold in the spinach until well coated. Divide the mixture between two 4-inch ramekins and press the spinach down so that it is flat and the cream mixture is pooling a bit on top.
  • Remove the pan from the oven, remove the foil and sprinkle the potatoes with the Gruyere. Put the steaks down the middle of the pan and sprinkle generously with salt and pepper. Put the ramekins on one end of the empty third of the pan so that they are side by side.
  • Bake until an instant-read thermometer inserted into the middle of the steak registers 95 degrees F, 12 to 14 minutes. Remove the pan from the oven and turn on the broiler. Create 2 hearts with the shrimp on the pan beside the ramekins by connecting the tails. Broil until the steaks start to turn brown in some spots, an instant-read thermometer inserted into the middle of the steak reaches 125 degrees F (for medium-rare), the shrimp are opaque and the cheese on the potatoes turns golden and starts to crisp, 3 to 4 minutes. Let rest 5 to 10 minutes. Slice and serve the steak on plates alongside the shrimp, potatoes and creamed spinach.

STEAK SUPPER FOR TWO OR MORE



Steak supper for two or more image

End the day with this special steak supper

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 2h40m

Number Of Ingredients 6

1 tbsp olive oil
x braising steaks , trimmed of fat
2 garlic cloves , crushed
1 onion , thinly sliced
4 tomatoes , thinly sliced
2 large potatoes , peeled and thinly sliced

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Drizzle half the oil into a small casserole or pie dish and rub all over, then place one steak inside. Scatter over some of the garlic, followed by a layer of onion and tomatoes, then a layer of potatoes on top. Season, then repeat the layers, finishing with the potato.
  • Drizzle with the remaining oil and then cover the casserole with a tightly fitting lid or cover the pie dish with a double layer of foil. Transfer to the oven for 2 hrs. Remove the lid or foil, turn the oven up to 220C/fan 200C/gas 7 and cook for 30 mins more until the top is golden brown. Serve with some green vegetables.

Nutrition Facts : Calories 463 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.32 milligram of sodium

STUFFED STEAK FOR TWO



Stuffed Steak for Two image

Try a whole new take on flank steak with our Stuffed Steak for Two. Stuffed Steak for Two is the perfect way to show someone special you really care.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 2 servings

Number Of Ingredients 8

1 Tbsp. butter, divided
1/4 cup each finely chopped celery and onions
3/4 cup water, divided
3/4 cup STOVE TOP Everyday Stuffing Mix for Chicken
2 Tbsp. chopped fresh parsley
1/2 cup KRAFT Shredded Parmesan Cheese, divided
1 beef flank steak (1/2 lb.)
1 cup CLASSICO Roasted Garlic Pasta Sauce

Steps:

  • Heat oven to 350ºF.
  • Melt 1 tsp. butter in medium ovenproof skillet on medium-high heat. Add celery and onions; cook and stir until 2 to 3 min. or until crisp-tender. Stir in 1/4 cup water; bring to boil. Add stuffing mix, parsley and 6 Tbsp. cheese; mix lightly. Remove from heat.
  • Butterfly steak by cutting it horizontally in half, cutting into thickest long side of steak and being careful to not cut all of the way through to opposite side of steak. Open steak like a book; spread bottom 3/4 of steak with stuffing mixture. Roll up, starting at bottom end; tie securely with string.
  • Melt remaining butter in same skillet on medium heat. Add steak; cook 5 min. or until evenly browned on all sides, turning occasionally. Mix pasta sauce and remaining water until blended; pour over steak. Place in oven.
  • Bake 30 to 35 min. or until steak is done. Remove from oven; cover loosely with foil. Let stand 5 min. Transfer steak to cutting board. Remove and discard string. Slice steak. Serve topped with pasta sauce and remaining cheese.

Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1120 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 7 g, Protein 32 g

CANTONESE PEPPER STEAK FOR TWO (OR MORE)



Cantonese Pepper Steak for Two (Or More) image

This recipe makes a great duo dinner. Or, you can easily double, triple or even quadruple it! Assemble in advance, then just throw in the oven 30 minutes before you are ready to eat! Serve over hot noodles or rice. Update: I have to admit that I prefer a good sirloin or filet mignon, but my DH actually prefers the top round steak (as written) in this recipe. Add minced garlic in place of the garlic powder, if you like, and also a pinch of freshly ground black pepper, is good. Recipe is from Cooking Sampler for 1 or 2 with Reynolds Consumer Products. Uses one regular size (10"x16") Reynolds Oven Cooking Bag (or use heavy duty aluminum foil).

Provided by BecR2400

Categories     Steak

Time 45m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 lb top round steak
1 tablespoon cornstarch
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
1 tablespoon soy sauce
1/2 cup beef bouillon
1 medium green bell pepper, cut in strips

Steps:

  • Place regular size (10"x16") Reynolds Oven Cooking Bag (or heavy duty aluminum foil) in 10x6x2-inch baking dish. Trim fat off meat; cut into thin strips, set aside.
  • Combine cornstarch, ginger, garlic powder, soy sauce and bouillon in bag; turn gently to mix.
  • Add meat. Close bag with nylon tie. Marinate in refrigerator 3 to 4 hours or overnight; turn once.
  • When ready to cook, preheat oven to 350 degrees F. Add green pepper. Make 6 half-inch slits in top of bag.
  • Cook 25 to 30 minutes or until beef is done.
  • To serve, spoon over noodles or rice.
  • Makes 2 servings.
  • Note: Cook time does not include marinate time.

Nutrition Facts : Calories 223.9, Fat 9.2, SaturatedFat 3.6, Cholesterol 78.3, Sodium 725.9, Carbohydrate 7.3, Fiber 1.1, Sugar 1.7, Protein 26.7

SKILLET STEAK SUPPER



Skillet Steak Supper image

With all the ingredients cooked in one skillet, this steak dish couldn't be quicker to prepare-or to clean up! But the wine and mushroom sauce makes it seem special. -Sandra Fisher, Missoula, Montana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 beef top sirloin steak (3/4 pound)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1 to 2 tablespoons butter
1/2 pound sliced fresh mushrooms
2 tablespoons white wine or chicken broth
3 tablespoons chopped green onions
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard

Steps:

  • Sprinkle steak with 1/4 teaspoon each salt and pepper. In a skillet, heat oil over medium-high heat; cook steak to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in wine; bring to a boil, stirring to loosen browned bits from pan. Stir in green onions, Worcestershire sauce, mustard and the remaining salt and pepper. Cut steak in half; serve with mushroom mixture.

Nutrition Facts : Calories 368 calories, Fat 20g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 915mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 40g protein.

ROUND STEAK SUPPER



Round Steak Supper image

"Here's a meat-and-potatoes dinner that will help you stick to your budget," promises Sandra Castillo from Sun Prairie, Wisconsin. Inexpensive round steak and potatoes are simmered for hours in an onion-flavored gravy to create the satisfying supper.

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 4 servings.

Number Of Ingredients 6

4 large potatoes, peeled and cut into 1/2-inch cubes
1 beef top round steak (1-1/2 pounds)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
1 envelope onion soup mix
Pepper and garlic powder to taste

Steps:

  • Place the potatoes in a 3-qt. slow cooker. Cut beef into four pieces; place over potatoes. In a bowl, combine the soup, water, soup mix, pepper and garlic powder. Pour over the beef. Cover and cook on low for 6-8 hours or until meat and potatoes are tender.

Nutrition Facts : Calories 583 calories, Fat 9g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 1222mg sodium, Carbohydrate 77g carbohydrate (6g sugars, Fiber 7g fiber), Protein 48g protein.

STEAK SUPPER FOR TWO OR MORE



Steak Supper for Two or More image

Make and share this Steak Supper for Two or More recipe from Food.com.

Provided by English_Rose

Categories     Steak

Time 2h40m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 (5 ounce) braising steaks, trimmed of fat
2 garlic cloves, crushed
1 onion, thinly sliced
4 tomatoes, thinly sliced
2 large potatoes, peeled and thinly sliced
salt and pepper

Steps:

  • Heat oven to 350°F Drizzle half the oil into a small casserole or pie dish and rub all over, then place one steak inside.
  • Scatter over some of the garlic, followed by a layer of onion and tomatoes, then a layer of potatoes on top.
  • Season, then repeat the layers, finishing with the potato.
  • Drizzle with the remaining oil and then cover the casserole with a tightly fitting lid or cover the pie dish with a double layer of foil.
  • Transfer to the oven for 2 hours Remove the lid or foil, turn the oven up to 425F and cook for 30 mins more until the top is golden brown.
  • Serve with some green vegetables.

Nutrition Facts : Calories 871.4, Fat 42.9, SaturatedFat 14.9, Cholesterol 96.2, Sodium 133, Carbohydrate 80.7, Fiber 11.9, Sugar 11.7, Protein 42.6

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