Flank Steak with Balsamic BBQ Sauce

Ingredients

* 3 cups balsamic vinegar
* 4 tablespoons canola oil
* 1 medium Spanish onion, coarsely chopped
* 3 cloves garlic, coarsely chopped
* 1 cup ketchup
* 1/3 cup water
* 2 tablespoons ancho chili powder
* 1 tablespoon paprika
* 1 heaping tablespoon Dijon mustard
* 1 tablespoon red wine vinegar
* 1 tablespoon Worcestershire sauce
* 1 canned chipotle chile in adobo, chopped
* 2 tablespoons dark brown sugar
* 1 tablespoon honey
* 1 tablespoon molasses
* Pinch salt and freshly ground black pepper, plus more for seasoning
* 1 (2-pound) flank steak

Directions

Cheesy bread:

* 1 French baguette, sliced
* Olive oil
* Salt and freshly ground black pepper
* 1 cup grated Monterey jack cheese

Sliced scallions, for garnish

Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside.

Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

Heat the grill to high.

Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices.

Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.

Arrange the flank steak slices on the bread and garnish with sliced scallions before serving.

chicken steak

Chicken Cheese Steak

Ingredients

* Ingredients
* 4 chicken breasts – boneless
* 2 med onions, sliced
* 2 can sliced mushrooms or fresh in equal amounts
* 3 or 4 tbs butter
* 1 can, cheddar cheese soup
* 5 oz milk
* 1 dash Parmesan cheese (1 to 2 tbs)

Directions

1. Sauté onions and mushrooms in butter in a small frying pan until onions are translucent. Set aside 1/2 the onion/mushroom mix.
2. In a large measuring cup, mix soup and milk and stir to remove any lumps.
3. Place chicken in a 5-quart slow cooker and pour other ingredients over chicken.
4. Sprinkle with Parmesan cheese and cook on high for 3 hours or on low for 6 hours.
5. Shred chicken with 2 forks before serving.
6. Serve on a warm hoagie bun and top with 1/2 the sautéed mushrooms and onions
7. Be sure to warm the Mushrooms and onion that has been set aside before topping.
8. Can also be served over mashed potatoes, rice or on toast.
9. Excellent over steamed vegetables such as cauliflower or broccoli.


Light Chicken Fried Steak

Ingredients

12 ounces beef round steak, 3/4 inch thick,trimmed and cut into 4 pieces.
2 tablespoons flour
1/4 teaspoon pepper
nonstick cooking spray
1 cup water
1 teaspoon beef bouillon granules
6 ounces evaporated skim milk
1 tablespoon flour

Directions

Mix together 2 tablespoons flour and pepper.Pound into meat with a meat cleaver.Spray a large skillet with nonstick cooking spray.Heat to medium and brown beef on both sides.Drain off fat if needed.Add water and bullion to skillet and bring to a boil.Reduce heat and simmer, covered 1 1/4 hours until meat is tender.Remove meat and keep warm.In a bowl, gradually add skim milk to the flour and whisk until smooth.Stir into the pan juices.Cook until thickened and bubbly, and cook an additional minute.Serve over meat.

Sirloin steak

A-1 Romanian Steak

Ingredients

1/2 cup A-1 Steak Sauce
2 tablespoons Grey Poupon Dijon Mustard
2 tablespoons honey
2 tablespoons soy sauce
1 (1 1/2 lb) boneless beef steak (skirt, top sirloin, flank, top loin)

Directions

Mix steak sauce, mustard, honey and soy sauce. Place steak in nonmetal dish or plastic bag; add steak sauce mixture, turning to coat both sides. Cover; refrigerate overnight, turning occasionally.Remove steak from marinade, discard marinade. Grill or broil steak until desired doneness. Note: Prep time does not include marinating time.

Amarillo Grilled Steak

Ingredients

1 1/2 lbs top sirloin steak
2 tablespoons vegetable oil
1 teaspoon dried oregano leaves
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon ground pepper
1/4 cup orange juice
2 teaspoons cider vinegar

Directions

In a bowl combine all ingredients except steak.Put steak into a shallow dish and pour marinade over steak, turning to coat both sides.Cover and refrigerate overnight.Remove steak, discard marinade, and grill or broil until desired doneness.

fish steak

Salmon Steak in Caramel Sauce

Ingredients

1 lb salmon steak (or any type of fish steak bone in)
4 tablespoons sugar
2 inches fresh ginger, minced
2 tablespoons fish sauce
1/4 teaspoon fresh cracked pepper (to taste)

Directions

Heat heavy sauce pan (large enough to accommodate fish without overlapping) on medium high.Add sugar, melt and caramelize (you want it brown, but not burnt). Sugar should be brown and very hot.Add minced ginger (be careful, it may sizzle if there’s water in the ginger) and stir for about 15 seconds.Add fish sauce and fresh cracked pepper. Stir.Add fish steaks, do not overlap fish to make sure each piece is soaked in the sauce.

Cook on medium heat for about 5 minutes. Do not cover. The sauce needs to thicken into a light syrup. If the sauce gets too thick, add a teaspoon of water at a time to thin.Turn fish over and cook for another 4 minutes or until fish is cooked depending on the thickness of your fish steaks.Serve immediate with steamed white rice. The sauce is good on the rice.

fish steak

Salmon Steak in Caramel Sauce

Ingredients

1 lb salmon steak (or any type of fish steak bone in)
4 tablespoons sugar
2 inches fresh ginger, minced
2 tablespoons fish sauce
1/4 teaspoon fresh cracked pepper (to taste)

Directions

Heat heavy sauce pan (large enough to accommodate fish without overlapping) on medium high.Add sugar, melt and caramelize (you want it brown, but not burnt). Sugar should be brown and very hot.Add minced ginger (be careful, it may sizzle if there’s water in the ginger) and stir for about 15 seconds.Add fish sauce and fresh cracked pepper. Stir.Add fish steaks, do not overlap fish to make sure each piece is soaked in the sauce.

Cook on medium heat for about 5 minutes. Do not cover. The sauce needs to thicken into a light syrup. If the sauce gets too thick, add a teaspoon of water at a time to thin.Turn fish over and cook for another 4 minutes or until fish is cooked depending on the thickness of your fish steaks.Serve immediate with steamed white rice. The sauce is good on the rice.

Green Peppercorn Steak

Ingredients
2 Tbl green peppercorns (poivre vert), rinsed, drained. Found in jars or cans and are preserved in a brine.
1 Tbl soft butter
1 tsp dijon style mustard
4-8 ounce fillets
1 Tbl peanut oil or butter
2 Tbl brandy
salt
1 shallot, chopped fine
1 tsp tomato paste
1/2 cup whipping cream
1/4 cup dry white wine

Directions
1. Crush all but 1 tsp of the green peppercorns. Mix to a paste with butter and mustard. Spread mixture over both sides of steaks. Cover and refridgerate for up to 2 hours. In a heavy 10-inch frying pan over moderately high heat saute steaks in oil or butter until well browned on both sides, about 3-4 minutes per side for rare to med-rare. Remove pan from heat. Sprinkle brandy over steaks and ignite it; baste with juices until flames go out. Remove steaks to warm platter, season with salt and tent with foil. Stir shallot, tomato paste, cream and wine into same pan, scraping pan drippings into sauce. Add remaining whole peppercorns. Boil rapidly, stirring frequently, until sauce is thickened. Pour sauce over steaks.

steak recipes

Flank Steak With Pineapple Salsa



Ingredients
2 cups peeled cored and chopped fresh pineapple
11 ounce can mandarin orange sections drained
1/2 cup chopped red or green sweet pepper
1/3 cup picante sauce
12 ounces beef flank or boneless sirloin steak cut 1/2 inch thick
1/2 teaspoon chili powder
1 tablespoon olive oil
6 cups packaged torn mixed salad greens

Directions
1. For pineapple salsa in a medium bowl gently stir together pineapple, mandarin oranges, sweet pepper and picante sauce then set aside.
2. Trim fat from steak the thinly slice across the grain.
3. Sprinkle with chili powder.
4. In a large skillet cook and stir half of the seasoned steak in hot oil over medium-high heat for 5 minutes then remove from skillet and repeating with remaining steak.
5. Arrange salad greens on plates the top with steak and salsa.

Grilled Flatiron Steak




Ingredients
Sea salt to taste
1 tsp, cracked grd. black pepper
1/2 cup Italian dressing
1/2 cup red wine
(or your favorite marinade or rub)

Directions
1. Combine ingredients in a 1 gallon zipper bag.
2. Place steak in the marinade and let stand refrigerated for at least 3 hours.
3. To grill place the meat directly over medium coals. Grill 7 minutes per side. Slice across the grain and serve.