Steak Recipes?????

Question

Does anyone know a good Steak recipe? and what sides can serve with Steak besides potatoes and corn?

Answer 1

Use the 30minute marinade from the store they are great !!
Plus make this I know you wanted something besides potatoes but this will win anyone...
Ranch dressing red potaoes eggs and celery mix chill serve

Answer 2

Steak Diane
http://whatscookingamerica.net/Beef/SteakDiane.htm

Serve Toasted Garlic Bread

Answer 3

I do agree, Steak Diane is pretty good! But sometime just try marinating your steaks in Wishbone Italian dressing for a couple of hours in the frig, bring them back to room temp. then grill on the BBQ. They are very tender and flavorful. Serve with a nice salad with all your favorite ingredients and some garlic bread. Yuuuummm!

Answer 4

I usually marinated my steaks overnight in Italian dressing and grill seasonings. Then either grill them outside or sear them on each side and put in the oven on 375 for 15- 20 mins depending on how well you like them done. Let them sit for 10 mins or more after they are done so the juices have a chance to redistribute.

For sides I would say a big tossed romain lettuce salad with lots of toppings and some Cesar dressing and sweet potato fries with honey drizzled on top...

Enjoy & good eating...

Answer 5

This is the simplest tastiest way I know... Get a bottle of Wish Bone Italian Salad Dressing and marinate the steak overnight. As the steak cooks (on the grill, you have too do it on the grill(it's a moral imperative)) you can brush on some more salad dresing to keep it juicy. Trust me....very yummy steak with no need of sauce!

Answer 6

Montreal Steak Seasoning is the best.Season both sides of the steaks with Montreal steak seasoning and cook.Get some suddenly salad bacon ranch pasta salad and make according to directions and serve some green beans sauteed in olive oil and fresh garlic(you can even use canned green beans).

Answer 7

chop 1 shallot and 3 sections of garlic mix with 1/3 cup good olive oil salt&pepper smear over steak and let sit at room temp. will grill is heating (about 30 mins.) meanwhile reduce an (inexpensive)bottle of cabernet in sauce pan with 1/2 cup sugar and a sprig or 2 of fresh rosemary and thyme ....try grilling some portabellas along side grilled green onions or just about any veggies you like -i love roasted fresh sweet corn! enjoy

Answer 8

Mexican Steak
Yield: 4 servings
1 pound round steak
1 tablespoon vegetable oil
1 onion, chopped
1 can Mexican−style chunky tomato sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/3 cup sour cream
Cut beef into 1 1/2 x 1/2 inch strips.
Heat oil in 10−inch skillet over medium high heat. Cook beef and onion in oil, stirring occasionally,until beef is brown.

Stir in tomato sauce, chili powder and cumin. Heat to boiling; reduce heat to low.

Cover and simmer about 15 minutes or until beef is tender.
Top with sour cream. Makes 4 servings.

Answer 9

HOW ABOUT A RUB? THIS IS THE ONE 1 USE, AND I USE IT ON RIB EYE STEAKS, BONE IN, JUST BECAUSE THEY ARE MY FAVORITE!

GRILLED RIB-EYE STEAKS WITH MEDITERRANEAN RUB

2 tablespoons ground cumin
1 tablespoon ground paprika
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground coriander
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
4 1-pound boneless rib-eye steaks (each about 1 inches thick), trimmed
8 lemon wedges


Blend first 6 ingredients in small bowl. Mix in oil to form smooth paste. Rub mixture over steaks. Transfer to baking pan. Cover; chill at least 3 hours or overnight.
Prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill to desired doneness, about 5 minutes per side for medium-rare. Place on cutting board; let stand 4 minutes. Cut steaks into 1/2-inch-thick diagonal slices. Transfer to platter. Sprinkle with salt. Serve with lemon.

Makes 8 Servings.

June 1997

Answer 10

Bacon-Cured Skirt Steak with Chanterelles and Shallots:

The skirt steaks need to cure overnight, so plan accordingly.

3/4 pound double-smoked bacon, sliced 1/8 inch thick
Four 1/2-pound skirt steaks
3 tablespoons unsalted butter
4 large shallots, thinly sliced
3/4 pound white mushrooms, thickly sliced
1/4 pound small chanterelle mushrooms, thickly sliced if large
Salt and freshly ground pepper
1 tablespoon vegetable oil
1 tablespoon coarsely chopped parsley

1. Lay half of the bacon slices on a large sheet of plastic wrap. Set the skirt steaks on top and cover with the remaining bacon. Wrap and refrigerate overnight, or for 24 hours.

2. Melt 2 tablespoons of the butter in a large skillet. Add the shallots and cook over low heat, stirring, until softened, about 5 minutes. Add all of the mushrooms, season with salt and pepper, cover and cook until they have released their liquid, about 4 minutes. Uncover and cook over moderate heat until the mushrooms are browned on the bottom, about 3 minutes. Stir and cook for 4 minutes longer. Add the remaining 1 tablespoon of butter and cook, stirring, for 1 minute. Season with salt and pepper and transfer to a saucepan.

3. Remove the bacon slices from the steak and save for another use. Heat 1/2 tablespoon of the oil in each of 2 large skillets. Add 2 steaks to each skillet and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the steaks and cook until medium rare, about 3 minutes longer. Transfer the steaks to a carving board and let rest for 5 minutes.

4. Gently reheat the mushrooms and stir in the parsley. Thinly slice the steaks across the grain and arrange on plates. Top with the mushrooms and serve.

Yield: 4