Tart And Tangy Steak Recipes

STEAK TARTARE

Steps:

• Cut the steak into 1-inch cubes and park in the freezer for 10 minutes.
• Whisk the vinegar, dry mustard and egg yolks together in a small bowl. Whisk continuously while streaming in the oil until emulsified, then whisk in the shallots, capers, salt, and roughly 2/3 of the celery leaves and parsley.
• Hand chop the meat to your desired texture. (Alternately, divide the meat into 4 batches and pulse each batch separately 3 to 4 times in the bowl of a food processor fitted with the standard S-blade.)
• With clean hands, quickly fold the meat and dressing together. Plate using a 3 3/4-inch pastry ring and garnish with the reserved herbs and lemon zest.

SWEET-AND-SPICY STEAK

Steps:

• Rub four 8-ounce filets mignons with Pepper-Ancho Rub on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze.
• Whisk all of the ingredients in a bowl.
• Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.

TANGY STEAK SAUCE

Steps:

• Mix 2 teaspoons lemon zest, 1/4 cup molasses and 1/8 teaspoon cayenne with 1 cup steak sauce.

ORIGINAL STEAK TARTARE

Steps:

• In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

TART AND TANGY RIB-EYE STEAKS

Steps:

• Preheat grill to medium-high heat
• In a large resealable plastic bag combine mustard, steak sauce, garlic, and parsley. Massage the bag to combine the ingredients.
• Place steak into bag with the marinade and massage bag to coat steaks. Allow to marinate for a least 30 minutes or as long as overnight, refrigerated.
• Remove steaks from bag and sprinkle both sides with the steak seasoning. Place on a well oiled grill and cook 4 minutes per side for medium-rare.

TANGY AND TART ICED TEA WITH MINT

Steps:

• Combine the sugar, water and mint leaves in a small saucepan. Heat on the stove top over low heat until the sugar has dissolved and the mint has infused the syrup, about 10 minutes. Strain and cool.
• In a large pitcher add the tea, grapefruit juice and mint syrup. Serve chilled over ice and garnish each glass with a sprig of mint. Add the rum to the pitcher, if desired.

TART AND TANGY TILAPIA

Steps:

• Rinse and pat very dry tilapia fillets.
• In a small mixing bowl, blend raspberry vinegarette, honey, mustard and dill weed.
• Grease or spray bottom of 13x9 baking dish, arrange fillets along the bottom in a single layer.
• Drizzle raspberry vinegarette mixture evenly over the top of the fillets, coating each evenly.
• Bake in oven at 350 degrees, uncovered for 20 minutes or until tilapia flakes easily with a fork.

TANGY MARINATED STEAK RECIPE

Steps:

• Place steaks in a container or large Ziploc bag. In a bowl, whisk together olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, mustard, garlic and salt and pepper. Pour marinade over steak and let sit in the fridge for at least 4 hours (overnight is best). Preheat your grill or pan to medium-high heat. After ten minutes, place steaks on hot grill or pan. Cook for 5-7 minutes on each side, or until they reach desired wellness.

TART AND TANGY STEAK

Steps:

• In a large resealable plastic bag combine mustard, steak sauce, garlic, lemon juice and parsley. Massage the bag to combine the ingredients.
• Place steak into bag with the marinade and massage bag to coat steaks. Allow to marinate for a least 30 minutes or as long as overnight, refrigerated.
• Preheat grill to medium-high heat
• Remove steaks from bag and sprinkle both sides with the steak seasoning. Place on a well oiled grill and cook 4-5 minutes per side for medium-rare.
• Remove steaks and cover with foil. Let rest for 5 minutes before serving to allow the juices to redistribute.
• Guidelines if using a meat thermometer: Rare 120 to 125° F - center will be bright red and pinkish toward the exterior. Medium Rare 130 to 135° F - center will be very pink and slightly brown toward the exterior. Medium 140 to 145° F - center will be light pink and the outer portion will be brown. Medium Well 150 to 155° F - no pink anywhere. Well Done 160° F and above.