A good steak recipe?

Question

I have a Japanese foreign exchange student coming to eat dinner at my house this week. When I asked him what he likes to eat, he said he likes steak and fried noodles. Any advice on recipes?

Answer 1

"Steak Diane" - 4 servings

1/2 cup thinly sliced fresh mushrooms
2 tablespoons minced onion
1 clove garlic; crushed
1/8 teaspoon salt
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 cup butter or margarine
2 tablespoons snipped parsley
2 tablespoons butter or margarine
1-pound beef tenderloin (or rib eye); cut into 8 slices

Cook and stir mushrooms, onion, garlic, salt, lemon juice and Worcestershire sauce in the 1/4 cup butter until mushrooms are tender. Stir in parsley; keep sauce warm.
Melt the 2 tablespoons butter in skillet; turning once, cook tenderloin slices over medium-high heat to medium doneness, about 3-4 minutes on each side. Serve with mushroom-butter sauce.

Answer 2

Nice and easy. Enjoy!

INGREDIENTS
One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste


DIRECTIONS
1. In a large bowl, combine all ingredients and mix 'em up well.
Set aside 1 cup of the marinade (see step #3 & #4) and add the flank steak
to the remaining marinade and coat well. Cover and refrigerate overnight.

2. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill
pour some of the marinade on top. After a minute to get a good sear,
flip the flank steak over and pour a bit more of the marinade on that side.
Discard any leftover marinade (since it had been on raw meat).
Turn the BBQ burner down to medium. Flip again after 4 more minutes,
and then remove after 4 additional minutes. This will be fairly rare;
add a 1-2 minutes per side for more well done.

3. While you let the flank steak sit for 5 minutes, microwave the cup
of marinade that you put aside earlier so it is good-n-hot.

4. Spread half of the marinade across the steak and cut again the grain
into thin slices. Provide the last of the marinade for those that want
a little extra on their pieces, and start chowing down! ;-)

Answer 3

Licking Good Beef Steak (Dot)
Servings [Reset]
Keys : Beef Meats
Ingredients :

2lbRound steak
3medSliced onions
2xCloves minced garlic
1/2cupFlour
1canBeef bouillon
1canBeer
3tblBrown sugar
Salt and pepper to taste
1ozTo 8 oz cooked broad noodles, or 2 cups cooked rice

Method :

* Remove steak to pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice.
* Serves 5
6.

Answer 4

Balsamic-Basted Steaks:

3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons coarse mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
6 to 8 long, fresh rosemary sprigs, optional
Kitchen twine or string
4 (6-ounce) filet mignon steaks, 1 inch thick
4 small red onions, halved
4 plum tomatoes, halved
Cooking oil spray

Mix together the oil, vinegar, mustard, salt, and pepper in a large, shallow dish. If desired, wrap a rosemary sprig around edge of steak and tie ends securely with kitchen string. Repeat with other steaks. Place steaks in marinade and turn to coat. Cover with plastic wrap and refrigerate 30 minutes or overnight.

Lightly coat clean grids of grill with cooking oil spray. Heat the grill to medium-high heat. Lightly brush onion and tomato halves with oil. Place onions on grill, cut side down, and grill 10 minutes with the lid down. Turn and cook 5 minutes more; transfer to a plate and keep warm.

Place steaks on grill and cook, without turning, 4 minutes with the lid down. Turn steaks and place tomatoes, cut side down, on grill. Cook steak and tomatoes, with lid down, 4 minutes. Transfer steak to plates along with the onions and tomatoes.

Yield: Serves 4

Answer 5

marinate in black pepper, orange zest, cinnamon, salt, cayenne thyme overnight. bake in oven. cook fried noodles garnish with cilantro and serve or if you hav more time

Kung Pao Beef

Beef:
1 1/2 pounds flank steak sliced diagonally into bite size pieces
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil divided
1/2 cup peanuts skinless, roasted
10 whole red chili peppers dried
2 green onions cut in 1/2" pieces
2 cloves garlic minced
1/2 cup waterchestnuts diced

Sauce:
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon rice vinegar
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil

Combine beef, salt, egg white, and cornstarch. Mix well by hand and
set aside. In a small bowl, blend all sauce ingredients. Set aside.
Add two tablespoons oil to heated wok and stir fry beef till it loses
its pink color. Remove to serving bowl. Add two more tablespoons oil
to same wok. Toss peanuts and chili peppers in the wok and stir fry
until peppers turn dark red. Remove from wok and add to beef. Lower
heat. If necessary, add more oil. Stir fry green onions and garlic
for several seconds. (Do not let garlic burn.) Return beef, peanuts
and peppers to wok and stir fry a few seconds to combine. Add water
chestnuts and combined sauce ingredients and stir fry till heated
through and thickened.