steak recipe?

Question

does anybody know of a realy good steak recipe?

Answer 1

My family really enjoys the taste of the actual cut of steak. So I don't usually like to mask it with a lot of other flavors. After much trial and error, and plenty people served, this recipe is worth the effort and ALWAYS gets an AMAZING reaction! Hope you like~

(recipe enough for 2 medium sized steaks, or however many you can fit in the dish, marinate needs to be enough to cover steaks completely, I usually double recipe)

At LEAST 30 minutes before you eat, I do mine for 3 hours,
take a great cut of thawed steak, sear on both sides (run a sharp knife in criss cross pattern, just lightly)

Combine in a bowl:

3/4 cup soy sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
3/4 cup worcestershire sauce
2 Tb dry fine mustard, regular mustard is okay substitute
1 Tb ground pepper

ingredients not only flavor, but tenderize.

stir it all together, make sure mustard is well incorporated and put your steaks in any container deep enough to hold steaks+ marinate. Pour in combined ingredients, Cover with tin foil, leave in fridge as long as you have before dinner time. 30 minutes-4 hours. Throw steaks on the grill! Using your oven's broiler is the next best thing to grilling. 2 minutes on each side, or however you like yours done! Enjoy!

Answer 2

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 3

Peppered Steak With 5 Star Gourmet Steak Sauce:

20 min 10 min prep
2 servings

SAUCE
1/2 diced tomatoes
salt
pepper
1 tablespoon dry sherry
2/3 cup tomato sauce
1/3 cup water
2 teaspoons paprika
oil
PEPPERED STEAK
1 large rump steak, cut in half
4 tablespoons crushed peppercorns
1 egg
fresh parsley

1. SAUCE-----------------.
2. Place the oil in the bottom of a saucepan.
3. Cook the diced tomatos in saucepan on low heat.
4. Continually stir them.
5. Add pepper and salt early on in the cooking of the tomatoes.
6. When the tomatoes are nearly cooked add the dry sherry.
7. Now leave the tomatoes for 1 min so that all the sherry is absorbed in the tomatoes.
8. Add the tomato sauce and stir in and then add the paprika.
9. Add the water slowly so that the thickness is what you desire.
10. Serve on top of steak or as part of a fancy dish.
11. PEPPERED STEAK--------------.
12. Beat the egg so that the yolk is blended in with the white.
13. Dip the steak piece by piece into the egg.
14. Then cover the steak with the peppercorns.
15. Place the steak onto high heat for 30 seconds each side and then reduce heat and cook until it is how you like it.
16. Once cooked place on a plate.
17. Generously pour the sauce over the steak and garnish with a bit of fresh parsley.
18. Serve and enjoy.

Answer 4

Steak Fajitas
This recipe pairs skirt steak (a flavorful, yet less tender cut of beef) with citrus, garlic and chile- all piled into a soft flour tortilla. The garnishes are up to you: We like pico de gallo, but also try grilled onions and bell peppers. Easy and low-calorie. Ladies Home Journal Test Kitchen Favorite.
.


6 servings 23 min 15 min prep
Marinade
1 tablespoon orange zest
1 tablespoon grated lemons, rind of
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon ground arbol chile (or chile powder)
1/2 teaspoon salt
2 lbs skirt steaks (or flank steak)
6 soft flour tortillas, warmed
pico de gallo
sour cream (for garnish)

Make marinade:.
Combine all ingredients in a large shallow baking dish. Add steak, turning to coat. Cover and marinate steak in the refrigerator, 45 minutes.
Meanwhile, heat grill. Remove steak from refrigerator and stand at room temperature, 15 minutes. Remove steak from marinade and grill 5 minutes. Turn and grill steak 3 to 5 minutes more, or until instant-read thermometer inserted in center of steak reaches 135 degrees F for medium-rare.
Transfer to cutting board and slice. Divide and fill warm tortillas with steak, pico de gallo and sour cream, if desired.
Makes 6 servings.
NOTE: Time does not include marinaing time

Answer 5

This works best when grilling T bones.Wash the steak take a sharp knife and make cuts about every inch or so through the fat around the meat be careful not to cut the steak. this will keep the steak from curling up when you cook it .Use some 5th seasons meat tenderizer on both sides .cover and place in the fridge for about an hour .preheat your grill brush canola oil on both sides and cook until done. simple but delicious!

Answer 6

Steak Frites with Sautéed Cremini Mushrooms

Serve this with a Belgian Endive and Blue Cheese Salad

1 medium (6 oz.) russet potato, scrubbed, sliced into strips
2 tbsp. extra-virgin olive oil
1 boneless, lean sirloin steak (7 oz., about 1/2-inch thick) cut into two pieces, trimmed of fat
2 tsp. unsalted butter
1 shallot, finely chopped
1 1/2 cups sliced cremini or white-button mushrooms
1/4 cup dry red wine
1/4 cup beef broth

Toss potato strips with oil in sealable plastic bag. Arrange strips in single layer on a nonstick baking pan. Bake in a 425° F oven for 18 minutes or until crisp and golden, turning over midway through cooking time. Season to taste with sea salt.

Meanwhile, heat a large, nonstick skillet over medium-high heat. Place steaks in skillet and sear about three minutes on each side for medium rare, or until done. Place steaks on a warm plate.

Add butter and shallots to the pan. Cook for 30 seconds. Add mushrooms. Cook for two minutes. Add wine, then broth. Cook for one minute. Spoon the mushrooms and sauce over the steaks. Season with sea salt and black pepper. Serve with the frites.

Answer 7

Get a cube of chicken bouillion and a stick or real butter, add Greek Seasoning melt and pour over steak and broil in the oven in the sauce....it called a greek steak or something like that but it's gooooood!!

Answer 8

take out of package. Put in bowl w/ oy vay or teryaki sauce-lemon juice-olive oil-chopped green onions-s/p.Let sit while you make a salad chopped(large pieces) of broccolini - tomatoes-roasted pine nuts(just put on cookie sheet and broil for a couple minutes-dont forget or they will burn. ) cucumbers-avacadoe-pinch of parmesean cheese -toss with same mixture you put steak into but add more lemon juice and tad more olive oil-to taste.Take steak from bowl and broil to your liking. Warmed french bread-killer red wine and she/he will be yours(for that evening at least.

Answer 9

Sprinkle with a bit of garlic powder, slap it on a charcoal grill, flip it, and serve.
NEVER ruin a steak by adding frou-frou crap to it!
And never cook it inside or on a gas grill.

Answer 10

best steak recipe is simple...

salt & pepper and grill to desired doneness!!!!!