Lemon Baked Beefsteak Recipes
FILIPINO BEEF STEAK
This is a very easy recipe to make. A tender cut of beef is sliced thin and marinated with lemon juice and soya sauce for at least an hour or longer.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
- Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
- Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.
Nutrition Facts : Calories 756.4 calories, Carbohydrate 8.3 g, Cholesterol 175.4 mg, Fat 39.2 g, Fiber 1.6 g, Protein 88.5 g, SaturatedFat 11.1 g, Sodium 657.7 mg, Sugar 2.4 g
LEMON BAKED BEEFSTEAK
Had to share this one. Easy to put together. Easy to convert to a slow cooker. An oldie but a goody from the Farm Journal Country Cookbook 1959. Barbecue flavors with an enticing aroma.
Provided by bshemyshua
Categories Steak
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Wipe steak with a damp cloth; place in a large baking dish.
- Rub with softened butter. Season with salt and pepper. Cover with lemon and onion slices.
- Combine ketchup, Worcestershire sauce, and water, and pour over steak.
- Cover tightly so meat will steam tender. (Foil makes a snug lid).
- Bake at 350°F for about 2 hours or until tender. Can also be cooked in a slow cooker for 4-6 hours on high or 8 hours on low.
Nutrition Facts : Calories 672.4, Fat 48.5, SaturatedFat 20.4, Cholesterol 166.7, Sodium 1411.5, Carbohydrate 16.3, Fiber 1.5, Sugar 11, Protein 43
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- Bring your steak to room temperature.Cold meat will seize in a hot environment. Let it hang outside of the fridge for about 30 minutes while you preheat your oven.
- If you're using a skillet, get it HOT. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust. If you're starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture.
- Season the steak generously. For real, use more salt than you think you need. Rub some olive oil onto meat, then use more salt than makes you feel comfortable.
- Sear it on one side! Again, only if you're working with a big hunk of steak, sear one side in your (very hot) skillet, just until it's dark and the bottom starts to pull away, making it easy to flip.
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- Let it rest. This is very important if you want your steak to be nice and juicy. Get too eager and slice too early, and all that flavor gets wasted on the cutting board.
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