ARTICHOKE BEEF STEAKS
Light green artichokes and vibrant pimientos dress up these delicious steaks. If weather permits, grill the steaks outside and prepare the topping in a skillet as directed. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Drain artichokes, reserving 1 tablespoon marinade. Coarsely chop artichokes and set aside. Sprinkle steaks with salt. , In a large skillet, cook steaks in butter over medium-high heat for 4 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a serving platter; keep warm. , In same skillet, saute onion and garlic in reserved marinade for 3 minutes. Add artichokes and pimientos; heat through. Serve with steaks.
Nutrition Facts : Calories 631 calories, Fat 49g fat (20g saturated fat), Cholesterol 150mg cholesterol, Sodium 618mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.
ARTICHOKE BEEF STEW
The recipe for this special stew was given to me by a dear friend before she moved to another state. She served it with dumplings, but my husband prefers noodles. -Janell Schmidt, Athelstane, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h55m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.
Nutrition Facts :
ROLLED BEEF WITH ARTICHOKE STUFFING
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- In a large bowl combine veal, pork, prosciutto, cheeses, garlic, fennel, artichokes, herbs, egg, Italian seasoning, salt and pepper and mix well. Trim excess fat from flank steak and pound to approximately 1/8 - thickness.(This takes a few minutes, but it is important to the recipe. Use a kitchen mallet or a heavy flat weight such as a wine bottle.) Spread stuffing over meat, covering it completely. Lay egg quarters down center, lenghtwise, and roll meat around stuffing without overlapping. Tie with kitchen string at one-inch intervals to hold securely; if any stuffing escapes, carefully push back in.
- Heat a large heavy skillet over medium-high heat. Add 1/4 cup of the reserved artichoke oil. Heat oil and add stuffed beef roll to hot oil and brown on all sides. Add wine, cover and cook over low heat for 45 minutes. Turn beef roll over halfway through cooking. When cooked, transfer meat to a serving platter and remove the string. Slice and serve with the pan juices. The Falso Magro roll is also terrific served on buffets, at picnics or even cold the next day.
SPINACH ARTICHOKE BEEF WELLINGTON
This showstopper of a holiday main dish is actually quite easy to pull off. Purchased puff pastry encases tender beef and a delicious spinach-artichoke filling.
Provided by Food Network Kitchen
Categories main-dish
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Season the beef all over with 1/2 teaspoon salt and a generous grinding of black pepper. Heat a large skillet over medium-high heat and add the olive oil. Sear the beef on all sides until well browned, about 5 minutes total. Let cool, then refrigerate until cold, about 1 hour.
- Meanwhile, make the filling: Place the spinach in a clean kitchen towel and wring out as much liquid as possible. Melt the butter in a medium skillet over medium heat. Add the spinach, artichokes, garlic and 1/4 teaspoon salt. Cook, stirring occasionally, until the spinach and artichokes are dry and no liquid remains in the skillet, about 4 minutes. Transfer the mixture to the bowl of a food processor and let cool to room temperature.
- Add the garlic-and-herb cheese spread and Parmesan to the cooled spinach mixture and process to a paste. Refrigerate the filling until you are ready to assemble the beef.
- To assemble: Remove the beef from the refrigerator and brush all over with the Dijon mustard. Beat the egg and milk together in a small bowl. Lightly dust a work surface with flour and roll out 1 sheet of pastry to a 14-by-14-inch square. Transfer the pastry to a sheet of parchment paper or foil. Brush the pastry with egg wash, leaving a bare 1-inch border on all sides. Place the ham in a single layer over the egg wash. Spread the spinach-artichoke filling over the ham. Place the beef at the bottom of the pastry and roll it up with the parchment or foil, using the pastry to surround the beef with the spinach and ham. Peel the pastry layer back down onto the counter, leaving the ham-encased beef now at the top. Roll the beef back towards yourself, this time enclosing it in the pastry. Press the seam to seal and fold up the sides like a present. (Use egg wash if necessary.) Set the beef Wellington seam-side down on a rimmed baking sheet and brush all over with egg wash.
- Roll the second piece of pastry into a 12-by-12-inch square. Cut the pastry into ten 3/4-inch-wide strips with a fluted wheel cutter. (There will be some leftover pastry.) Lay 5 strips diagonally on top of the roll, pressing at the bottom to adhere. Lay the 5 remaining strips over top those to form a cross hatch pattern and press to adhere. Trim away or tuck in any excess pastry at the bottom. Brush all over with egg wash, and sprinkle the roll all over with flaky sea salt, if desired. Refrigerate until the pastry is very cold and firm, at least 1 hour and up to overnight.
- Preheat oven to 425 degrees F. Bake until pastry is crisp and golden and the center of the meat registers 120 to 125 degrees on a digital thermometer for medium-rare, about 40 to 45 minutes. Remove to a cutting board and let rest 15 minutes. Use a serrated knife to cut into slices and serve immediately.
SLOW COOKER MEDITERRANEAN BEEF WITH ARTICHOKES
A nice warm dish served over pasta.
Provided by JennaBee
Categories Soups, Stews and Chili Recipes Stews Beef
Time 7h28m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
- Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.
- Cook on Low until beef is tender, about 7 hours.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 14.1 g, Cholesterol 83.5 mg, Fat 26.2 g, Fiber 3.6 g, Protein 29.9 g, SaturatedFat 8.9 g, Sodium 1452.8 mg, Sugar 5.3 g
STEAK WITH ROASTED-PEPPER AND ARTICHOKE RELISH
Categories Sauté Quick & Easy Basil Steak Artichoke Bell Pepper Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar. Add 2 tablespoons oil in a slow stream, whisking until mixture is emulsified. Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste.
- Pat steaks dry and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, 2 at a time, turning over once, about 5 minutes per batch for medium-rare. Transfer steaks to plates as cooked. Serve steaks topped with relish.
ROUND STEAK WITH ARTICHOKE HEARTS AND MUSHROOMS
This elegant round steak with artichoke hearts and mushrooms is cooked in wine and served on top of the naan bread.
Provided by Laka
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Season the steaks with salt and pepper on both sides. In a pressure cooker pan, heat 1 tablespoon of olive oil on high until hot. Add the seasoned steak to the pan and cook for 2 - 4 minutes, turning over once. Transfer the steaks to a plate.
- In the same pan used for the steak, add the remaining olive oil and heat on medium until hot. Add the chopped onion and remaining garlic; sauté for 2-3 minutes until softened over medium heat. Add artichokes and mushrooms, stir, sauté for 2-3 minutes.
- Stir in the wine, cook for another 2-3 minutes.
- Return the steaks to the pan, place them on top of the artichokes and mushrooms. Cover and lock the pressure cooker lid. Bring to pressure. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally.
- Remove steaks from the pressure cooker and place on a warmed platter. Add sour cream to the artichokes and mushrooms sauce, stir and combine.
- Serve steaks over half of the naan bread, topped with the sauce and sprinkled with chopped fresh chives.
Nutrition Facts : Calories 537.6, Fat 20.1, SaturatedFat 4.1, Cholesterol 6.2, Sodium 10681.4, Carbohydrate 71, Fiber 19.5, Sugar 9.2, Protein 17.9
FLANK STEAK WITH ARTICHOKE-POTATO HASH AND ALEPPO-PEPPER AIOLI
Provided by Molly Stevens
Categories Potato Roast High Fiber Father's Day Dinner Mayonnaise Steak Artichoke Spring Pan-Fry Simmer Boil Bon Appétit Sugar Conscious Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 23
Steps:
- For Aioli:
- Mash garlic, Aleppo pepper, and 1/4 teaspoon coarse salt to paste in mortar with pestle or in small bowl with back of spoon. Whisk in remaining ingredients. DO AHEAD: Can be made 2 days ahead. Cover and chill.
- For steak:
- Mix thyme, Aleppo pepper, 1 teaspoon coarse salt, and 1/4 teaspoon black pepper in small bowl. Rub seasoning mixture into steak; set aside. DO AHEAD: Can be made 4 hours ahead. Cover; chill. Bring to room temperature before continuing.
- Squeeze juice from lemon half into medium bowl of water. Cut 1/2 inch from tops of artichokes. Working with 1 artichoke at a time, break off dark outer leaves until only pale yellow leaves remain. Cut artichokes lengthwise in half; cut each half into 1/2-inch wedges. Place in lemon water to prevent browning.
- Place potatoes in heavy large saucepan. Add enough cold water to cover; sprinkle with salt. Bring to boil; reduce heat to medium-high and boil until potatoes are just tender, 8 to 10 minutes. Drain. Transfer to baking sheet until cool enough to handle. Halve or quarter potatoes.
- Drain artichokes; pat to dry well, then sprinkle with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add artichokes and sauté until browned, about 4 minutes. Add 1/2 cup water, thyme sprigs, and garlic. Cover skillet and simmer over medium heat until artichokes are tender, about 5 minutes. Uncover and boil until no liquid remains, stirring often, 2 to 3 minutes. Add remaining 1 tablespoon olive oil and potatoes; stir to coat. Add cream and sprinkle with salt and pepper. Cook until potatoes are heated through and browned in spots, stirring often, about 6 minutes. Season hash to taste with salt and pepper. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
- Preheat oven to 400°F. Heat peanut oil in heavy large ovenproof skillet over high heat. Add steak and cook until bottom is brown, about 2 minutes. Turn steak over; transfer to oven and roast until cooked to desired doneness, about 7 minutes for medium-rare. Transfer to work surface; tent with foil to keep warm. Let rest 10 minutes.
- Meanwhile, rewarm artichokepotato hash gently over medium heat. Stir in chopped chives. Thinly slice steak crosswise. Divide steak and hash among plates. Drizzle some aioli over steak. Serve, passing remaining aioli alongside.
BEEF AND ARTICHOKE SKILLET
Make and share this Beef and Artichoke Skillet recipe from Food.com.
Provided by lilkittykt
Categories < 60 Mins
Time 58m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the round steak with salt (if desired) and pepper, in a 12-inch skillet coated with nonstick spray, cook the round steak over medium heat until browned on all sides, stirring frequently, about 4-5 minutes, remove with a slotted spoon, and reserve.
- In the skillet, combine the onion,pepper, oil, and 2 TBSP of the broth, cook over medium heat, stirring frequently, until the onion is tender, about 5-6 minutes.
- Return the meat to the pan, add the tomato sauce and remaining broth, add the artichoke hearts and Italian seasoning, stir to mix well, bring to a boil, reduce the heat, cover, and simmer 25-30 minutes until meat is tender.
- Add pasta to sauce and stir to mix well, serve from the skillet.
Nutrition Facts : Calories 380.5, Fat 14.3, SaturatedFat 4.7, Cholesterol 66.2, Sodium 117.1, Carbohydrate 39.5, Fiber 11.5, Sugar 7.6, Protein 24.9
BRAISED SKIRT STEAK WITH ARTICHOKE
Had my first annual 'I'm getting old' Dr.'s checkup yesterday and my cholesterol was - what's the opposite of through the roof? Through the floor? Anyway, it was low - real low. And I am healthy as a horse so I thought I might celebrate with a slab o' meat.
Provided by Jeff
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 1h
Yield 2
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
- Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
- Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.
Nutrition Facts : Calories 484 calories, Carbohydrate 16.4 g, Cholesterol 71.4 mg, Fat 33.8 g, Fiber 3.7 g, Protein 30.9 g, SaturatedFat 8.9 g, Sodium 1352.2 mg, Sugar 6.2 g
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