Steakingarlicwinesauce Recipes

STEAK WITH RED WINE-SHALLOT SAUCE

Steps:

• Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
• Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
• Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

GARLIC WINE SAUCE

Steps:

• Combine the shallots, garlic, salt and pepper in a small nonreactive saucepan over high heat. Stir in the stock and the wine and bring to a boil. Cook over high heat for 15 minutes. Swirl in the butter, remove from the heat, and continue to whisk in the butter until thoroughly incorporated. Mound the potatoes in the center of the plate. Slice a couple of slices off the roast and position them at an angle against the potatoes. Spoon the sauce over top. Garnish with fresh black pepper and long chives.

EASY FLAT IRON STEAK IN WINE SAUCE

Steps:

• Allow the steaks to come to room temperature.
• Stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste.
• Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat.
• Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. Heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. An instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C).
• Remove steaks from skillet with tongs. Pour the dry red wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes.
• Return steaks to the skillet on top of the mushroom-wine sauce. Reduce heat to LOW and cook until sauce reduces and thickens, about 5 minutes. Remove steaks to serving platter and pour mushroom sauce over steaks to serve.

STEAK IN GARLIC WINE SAUCE

Steps:

• Broil or grill steaks until cooked as desired.
• Meanwhile prepare the sauce. In a skillet heat the oil. Add garlic and sauté for 3 minutes over medium-low heat, until garlic is almost tender.
• Stir in broth, wine, parsley, Worcestershire sauce, mustard and pepper.
• Bring to a boil and boil for 1 minute.
• Place steaks on toast; spoon the sauce over the steaks.

STRIP STEAK RECIPE WITH ONION WINE SAUCE

Steps:

• Preheat grill to medium-hot heat. Cook onions and garlic in butter in large skillet on medium-high heat 10 minutes or until onions are tender. Add steak sauce and wine; mix well. Bring to boil.
• Place steaks on grill. Grill 6 to 8 minutes on each side for medium rare (145°F) to medium doneness (160°F). Serve topped with steak sauce mixture.

SWISS STEAK IN WINE SAUCE

Steps:

• Trim fat from steak; cut meat into 6 equal pirces. Coat with mixture of flour, salt, and 1/4 teaspoons pepper. Pound stak to 1/2 inch thickness using meat mallet. Brown meat in hot oil; drain. Place onion, carrot, and green pepper in crock pot. Place meat atop. Combine UNDRAINED tomatoes, Burgundy, garlic and sugar. Pour over meat. Cover and cook on low heat setting for 8 to 10 hours. Transfer meat and vegetables to serving platter. Reserve 1 1/2 cups of the cooking liquid for Wine Sauce.
• Wine Sauce:.
• Pour reserved liquid into saucepan. Blend 1/4 cup cold water slowly into 2 tablespoons all-purpose flour; stir into liquid. Cook and stir until thickened and bubbly. Season to taste.
• ****I usually double the ingredients to make the wine sauce (only because I have a family of 6) and it makes just enough to spoon over everybody's meal. You should get just about 3 cups of liquid when it is done cooking.
• Spoon some sauce over meat; pass remaining sauce.

FLANK STEAK WITH WINE SAUCE

Steps:

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off of garlic bulb; brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside., Sprinkle steak with pepper and salt. In a large nonstick skillet, cook steak over medium-high heat in remaining oil for 3-4 minutes on each side or until browned. , Reduce heat to medium; add 1 tablespoon butter. Cook steak 4-8 minutes longer on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Gradually add broth and wine to the pan, stirring to loosen browned bits. Bring to a boil. Stir in mashed garlic. Reduce heat; simmer, uncovered, until liquid is reduced by half. , Strain sauce and return to pan; stir in remaining butter until melted. Thinly slice steak across the grain. Sprinkle with onions; serve with sauce.

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

STEAKS IN RED WINE SAUCE

Steps:

• Season the steaks with black pepper. Heat a large non-stick frying pan until really hot, and cook the steaks for 2-3 minutes, without moving them. Sprinkle with salt, turn over and cook for 2-3 minutes more; keep warm.
• Turn down the heat and fry the chopped shallots in the butter until softened, about 2 minutes. Pour in the red wine, add the thyme and reduce by two-thirds. Stir in the redcurrant jelly, mustard and salt and pepper. Return the steaks to the pan, heat through in the sauce and serve.