STEAK WITH RED PEPPERS AND SUN-DRIED TOMATOES
Make and share this Steak With Red Peppers and Sun-Dried Tomatoes recipe from Food.com.
Provided by ellie_
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Broil red pepper 6-inches from heat until skin blisters and blackens. Steam in plastic bag for 10 minutes. Peel off skin, discarding stem and seeds. Rinse and pat dry. Dice and set aside *or use one 4-oz jar roasted peppers, diced.
- In a food processor puree ricotta, cream and garlic until smooth.
- In a saucepan over low heat cook the diced sun-dried tomatoes and red pepper for 3-5 minutes, stirring occasionally. Blend in ricotta mixture. Cook 5 more minutes, stirring occasionally. Stir 1 1/2 tablespoons into ricotta sauce.
- Meanwhile while sauce is cooking, grill steaks to desired doneness.
- Transfer steaks to a plates and serve sauce with steaks. Top with whole sun-dried tomato and basil.
Nutrition Facts : Calories 171.4, Fat 13, SaturatedFat 8, Cholesterol 48.1, Sodium 226.1, Carbohydrate 8.8, Fiber 1.7, Sugar 4.7, Protein 6.6
STEAK PINWHEELS WITH SUN-DRIED TOMATO STUFFING AND ROSEMARY MASHED POTATOES
Provided by Sandra Lee
Time 1h2m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely.
- Preheat oven to 425 degrees F.
- Lay steak flat on clean work surface and sprinkle with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks. Place the steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast until steak is golden brown and cooked through, about 40 minutes.
- While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper.
COLD SEARED STEAK WITH TOMATOES AND SOY
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this steak within a few hours of making it.
Provided by Mark Bittman
Time 20m
Number Of Ingredients 10
Steps:
- Cook some steak to your liking (on the grill if possible), let it cool completely, then slice it.
- On the day you're going to eat it, toss with plenty of halved cherry tomatoes, grated ginger and garlic, soy sauce, a little sesame oil and a squeeze of lime juice.
- Scatter with cilantro, basil or mint (or a combination) before serving with lime wedges.
STEAK & ROAST VEGETABLES WITH SUNDRIED TOMATO DRESSING
Get your 5-a-day the easy way with this vegetable and vitamin C packed dish
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 17
Steps:
- Heat oven to 200C/fan 180C/gas 6. Place the potatoes and peppers in a roasting tray, drizzle over 1 tbsp oil, then roast for 20 mins or until the edges are charred. Add the beans and garlic, stir, then cook for another 10 mins.
- Meanwhile, mix together the sundried tomatoes, lemon juice and ½ tbsp olive oil.
- Heat the rest of the oil, season the steaks, then pan-fry for 2 mins on one side. Turn over and cook for 1-2 mins for rare or medium.
- Season well. Serve the steak with the roasted vegetables and the dressing spooned over.
- For the fruit salad: Cube the flesh of the mango, papaya and pineapple. Place in a bowl, then add peeled and sliced kiwi fruit and the pulp from the passion fruit. Combine the lime juice, sugar, finely chopped mint and a small knob of grated root ginger. Stir into the fruit and serve.
Nutrition Facts : Calories 906 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 118 grams carbohydrates, Sugar 85 grams sugar, Fiber 21 grams fiber, Protein 45 grams protein, Sodium 1.4 milligram of sodium
STEAK PINWHEELS W/ SUN-DRIED TOMATO STUFFING
Original recipe from Food Network but tweaked. This is a good recipe for company as it looks as if it is a lot of work but isn't and is delicious. The stuffing was actually enough for two top round steaks so was able to freeze one for another day as there were only 3 or us for dinner tonight. Time does not include marinade time.
Provided by Thellie
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Marinade steak in Dale's sauce for approximately 30 minutes. (This is a salty sauce so isn't necessary to salt and pepper steak.).
- Put broth, sun-dried tomatoes and butter into sauce pan and bring to a boil over medium-high heat. (let tomatoes plump if necessary for 15 minutes or so, til tender). Bring back to boil and stir in stuffing (I use Pepperidge Farms Corn Bread stuffing). Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing w/fork. Let stuffing cool completely.
- Heat oven to 425 degrees F.
- Lay steak flat. Cover evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclose stuffing completely. Skewer seam w/toothpicks. Place steak roll seam side down, on foil covered cookie sheet. Sprinkle w/salt and pepper if necessary (Marinade may be salty and spicy enough) Roast until steak is golden brown and cooked through, about 40 minutes.
Nutrition Facts : Calories 504.3, Fat 19.4, SaturatedFat 9.8, Cholesterol 108.9, Sodium 1417.4, Carbohydrate 40.9, Fiber 2.7, Sugar 7.6, Protein 40.2
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