STEAK WITH CAPER SAUCE
Steak with caper sauce is a Swedish specialty you can make at home for a quick weeknight dinner.
Provided by Rebecca Peters-Golden
Categories Meat Mains
Time 30m
Number Of Ingredients 12
Steps:
- Season the steak generously on bothl sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering, and set your steak in the pan.
- Cook about 4-5 minutes on each side for medium, or until a meat thermometer inserted into the thickest part of the steak registers 135 degrees F.
- When you have only a minute or two left of your cooking time, add 1 tablespoon of butter to the pan to finish your steak.
- Remove the steak from the pan and let it rest.
- Using the same pan, turn the heat down to medium, then add the remaining 1 tablespoon olive oil.
- Add the shallots and cook, stirring occasionally, for 2 minutes.
- Add the garlic and cook, stirring frequently, for another minute.
- Stir in the white wine, brandy, capers, and caper brine. Bring to a simmer, stirring to scrape up the browned bits on the bottom of the pan.
- Turn the heat down to medium-low, add the remaining 2 tablespoons butter, and cook for another 2-3 minutes until the butter is melted and the sauce thickens.
- Slice the steak and transfer to a platter.
- Pour the sauce over the steak and finish by snipping a few chives over the top. Smaklig måltid!
Nutrition Facts : Calories 481 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 135 milligrams cholesterol, Fat 31 grams fat, Fiber 1 grams fiber, Protein 39 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 519 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
EASY AND QUICK SWISS STEAK
This was my favorite growing up. I was amazed when I was older and asked my mom for the recipe how EASY it is! A small amount of prep. time, a day in the slow cooker, and you'll be amazed! It sounds too simple to be good... TRUST me! This gets RAVE reviews when we make it! The amount of vegetables is only an estimate. Use as many or as few as you choose. When it's done, you will have a yummy gravy, and will have to carefully dig for the steak pieces.
Provided by azdadof5
Categories Main Dish Recipes Beef Swiss Steak Recipes
Time 8h25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat.
- In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes.
- Cover, and cook 6 to 8 hours on Low, until steaks are very tender.
Nutrition Facts : Calories 349.3 calories, Carbohydrate 48.6 g, Cholesterol 27.2 mg, Fat 8.7 g, Fiber 7.3 g, Protein 21.6 g, SaturatedFat 2.5 g, Sodium 304.6 mg, Sugar 5.3 g
OLD-FASHIONED SWISS STEAK
"THE KIDS enjoyed this Swiss steak so much they would eat it as leftovers the next day."
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large plastic bag, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and garlic salt. Add beef, a few pieces at a time, and shake to coat. Remove meat from bag and pound with a mallet to tenderize. , In a Dutch oven, brown meat in oil until no longer pink. Add the green pepper, celery and onions; cook and stir for 10 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325° for 2 hours. , Remove from the oven and return to stovetop. In a small bowl, combine water and remaining flour until smooth; gradually stir into juices. Bring to a boil over medium heat. Cook and stir sauce for 2 minutes or until thickened.
Nutrition Facts : Calories 257 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1033mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.
PIONEER WOMAN'S SWISS STEAK RECIPE
Pioneer Woman's Swiss steak recipe includes steaks that are simmered in a delicious, tomatoey sauce until they are melt-in-your-mouth tender. They are particularly wonderful with mashed potatoes or noodles, which can soak up the sauce.
Provided by Emily Hill
Categories Dinner
Time 2h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 F.
- Slice the meat 1/2-inch thick with the grain and season with salt and ground black pepper on both sides.
- Fill a pie pan with the flour.
- Dredge both sides of the slices of meat in the flour until coated.
- Use a needle meat tenderizer to tenderize the meat until each slice is 1/4-inch thick.
- Put the slices aside and dredge them with the flour again until coated on both sides.
- Set a 4 to 5-quart Dutch oven over medium-high heat with the vegetable oil or bacon drippings.
- Add the steaks to the Dutch oven once the oil begins to shimmer, being careful not to crowd the Dutch oven.
- Cook until golden brown, about 2 minutes on each side.
- Once all the steaks have been browned, remove them to a plate.
- After removing the last steaks from the pot, add the onions, garlic, and celery, and cook them for 1 to 2 minutes.
- Stir the tomato paste into the mixture. Then, add the tomatoes, paprika, oregano, Worcestershire sauce, and beef broth, and stir well.
- Add the meat back to the pot, submerging it in the liquid.
- Place the pot on the middle rack of the oven and cover it.
- Bake until the meat is tender, about 1 1/2 to 2 hours.
- Serve and enjoy with your favorite sides.
Nutrition Facts : Calories 351 cal
GRILLED SIRLOIN STEAKS WITH PEPPER AND CAPER SALSA
Provided by Giada De Laurentiis
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the peppers on all sides until charred, about 10 minutes. Put them in a bowl with 1 tablespoon water. Cover the bowl with a lid or plastic wrap for 30 minutes. Remove the charred skin, core and seeds from the peppers. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).
- Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with the smoked salt and herbs de Provence. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.
- Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve.
STEAK WITH BELL PEPPERS
Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.
RIB-EYE STEAK AU POIVRE WITH CAPERS
Maria Guarnaschelli always stirs a few capers into the sauce. This recipe is a favorite at Nick & Stef's Steakhouse. Food & Wine Magazine. Steaks must marinate for 2 hours - didn't allow for that. Serve with recipe #248469 and recipe #191100 & a fruity, peppery Washington State Syrah that will stand up to the steak's intense spice rub.
Provided by Manami
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil.
- Rub this mixture all over the steaks and let stand at room temperature for 2 hours.
- In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
- Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare.
- Transfer the steaks to a warmed platter and season again with salt.
- Discard the fat in the skillet.
- Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes.
- Add the mustard, green peppercorns and capers in brine and stir once or twice.
- Remove the skillet from the heat and stir in the butter.
- Return the steaks to the skillet and turn to glaze with the sauce.
- Transfer the steaks to plates, sprinkle with the parsley and serve with afore mentioned dishes.
Nutrition Facts : Calories 214.8, Fat 20, SaturatedFat 5.6, Cholesterol 15.3, Sodium 132.9, Carbohydrate 3.8, Fiber 0.6, Sugar 0.5, Protein 1.1
TRADITIONAL STYLE SWISS STEAK
Family or company dinner. Very filling and it freezes great! I've made this Swiss Steak for a good 40 years..it's definitely "tried and true"!
Provided by Peg1933
Categories Meat
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Grease interior of covered roasting pan or Dutch oven.
- Cut round steak into serving size pieces (approximately 4 inch squares).
- Sprinkle both sides of steak pieces with Aldolph's tenderizer.
- Place flour into plastic zip lock bag and place on a chopping block (or if you don't mind the flour mess clean-up, just place half the flour on a sheet of waxed paper that's on top of a chopping block).
- Place 4 or 5 pieces of steak into the bag of flour, turning over several times to coat, then using the edge of a dinner plate, pound the flour into the meat.
- Do this to both sides several times.
- Remove the "pounded and floured" meat, and continue with remaining pieces.
- Heat heavy skillet until droplet of water rolls when dropped into hot skillet.
- Now add the Crisco; when Crisco is melted, add the butter.
- Quickly fry steak pieces, in batches, until browned good on both sides.
- Remove to plate until all steak has been browned.
- Lower heat, add onions and green peppers, about 1/4 tsp black pepper with 1/4 teaspoon salt, and scant 1/4 teaspoon garlic powder.
- Remember NOT to salt the steak if you've used Aldolph's tenderizer, but you do need to salt the onions and green pepper.
- Cook the peppers and onions until lightly browned on edges.
- Do not let burn!
- Pour in the canned whole tomatoes and tomato sauce.
- Break up tomatoes a bit with a spoon, leaving some in rather large pieces.
- When this comes to a boil, remove from heat.
- Pour tomato, green pepper, onion mixture into bottom of the greased roasting pan.
- Place fried steak over the top.
- Cover and bake 1 3/4 hours.
- Check liquid about half way through baking time, add 1/4-1/2 cup water if necessary to keep sauce from drying out.
- You want to maintain a gravy.
- Serve in large "Country Style Bowl" with side dish of buttered and creamed mashed potatoes.
- My family enjoys mayo cole slaw as the side dish with the Swiss Steak.
- AND lots of bread and butter to dunk into the "gravy".
Nutrition Facts : Calories 893.2, Fat 32.8, SaturatedFat 13.2, Cholesterol 216.8, Sodium 814.9, Carbohydrate 61.5, Fiber 7.7, Sugar 14.3, Protein 87
POOR MAN'S PEPPER STEAK
This is a good recipe for families that have good taste but can't afford really expensive steaks. The kids love it so much they call it Mom's famous cube steak! It's great with mashed potatoes and gravy!
Provided by ARIVARD
Categories Meat and Poultry Recipes Beef Steaks
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season the steak with salt and pepper to taste. Dredge in the flour and shake off the excess. Heat the oil in a frying pan over medium-high heat. Brown the steaks in the oil, then transfer to a large, shallow casserole dish. Sprinkle the garlic, onion, and green pepper over top, pour in water, and wrap with aluminum foil.
- Bake in preheated oven until steak is tender and vegetables are soft, about 1 1/2 hours.
Nutrition Facts : Calories 217.4 calories, Carbohydrate 10.2 g, Cholesterol 27.3 mg, Fat 12.8 g, Fiber 1.2 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 178.4 mg, Sugar 1.9 g
EASY PEPPER STEAK
We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.
Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.
SEARED BEEF, GRILLED PEPPER & CAPER BERRY
This Spanish beef, pepper and caper berry skewer is great for a tapas evening or dinner party
Provided by Barney Desmazery
Categories Canapes, Side dish, Snack
Time 15m
Number Of Ingredients 6
Steps:
- Heat a griddle pan until blisteringly hot. Season the steak all over with lots of ground black pepper.
- Brush the steak very lightly with a little of the oil and mix the rest of the oil with the garlic. Cook on the griddle for 3 mins each side for medium rare. When cooked to your liking, brush the steak all over with the garlicky oil and sprinkle with salt. Remove to a plate and leave to rest for 5 mins.
- Cut the steak into small chunks and top each chunk with a twirl of red pepper and a caper berry. Push a cocktail stick through everything to hold it together, drizzle over the oil and grind over more pepper.
Nutrition Facts : Calories 99 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 11 grams protein, Sodium 0.5 milligram of sodium
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