FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY
Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
- Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
- Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.
- Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.
- Enjoy!
Nutrition Facts : Calories 1086 calories, Carbohydrate 7 grams, Fat 96 grams, Fiber 1 gram, Protein 44 grams, Sugar 4 grams
ROLLED STUFFED FLANK STEAK
Livening up a rich, flavorful cut of meat with fresh-tasting greens makes for a fabulous (and foolproof) party dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Heat broiler, with rack 4 inches from heat. In a large pot, heat 1 tablespoon olive oil over medium-high. Add garlic and cook until fragrant, 30 seconds.
- Add greens; cook until wilted, 5 minutes. Stir in soy sauce, sesame oil, and red-pepper flakes. Remove pot from heat.
- Place steak between sheets of plastic wrap and pound to 1/2 inch thick with a meat mallet or small skillet.
- Spread greens on steak, leaving a 2-inch border on one long side; season with salt and pepper. Roll up toward border.
- Tie crosswise with 5 or 6 pieces of kitchen twine. Rub steak with 1 teaspoon olive oil; season with salt and pepper. Place steak, seam side up, on a foil-lined rimmed baking sheet.
- Broil 5 minutes. Flip and broil until browned, 5 minutes for medium. Loosely tent with foil and let rest 10 minutes. Slice steak into 1/2-inch rounds.
Nutrition Facts : Calories 423 g, Fat 22 g, Fiber 2 g, Protein 50 g, SaturatedFat 7 g
GREEN PEPPER STEAK
For a delicious, fast meal, try this flavorful beef dinner loaded with tomatoes and peppers. What a perfect recipe to use garden vegetables of the season! -Emmalee Thomas, Laddonia, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.
Nutrition Facts : Calories 259 calories, Fat 12g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 647mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
MARIA'S PEPPER STEAK
My favorite recipes are ones with few ingredients that I normally have on hand and are hard to mess up. You can add more or less of each ingredient depending on your tastes. Hope you enjoy it!
Provided by MARIACOZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
- Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 33 g, Cholesterol 53.6 mg, Fat 19.2 g, Fiber 2.1 g, Protein 22.6 g, SaturatedFat 6.1 g, Sodium 1259.5 mg, Sugar 27.2 g
BRANDY FLAMED PEPPERCORN STEAK
A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.
Provided by TFRIESEN
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
- Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
- Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.
Nutrition Facts : Calories 490 calories, Carbohydrate 9.1 g, Cholesterol 138.5 mg, Fat 35.8 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 20.1 g, Sodium 1089.1 mg, Sugar 2 g
MUSTARD-MARINATED FLANK STEAK
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
- In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
- Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
- Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.
GRILLED FLANK STEAK WITH MUSTARD GREENS
Provided by Michael Chiarello : Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare the grill pan and let it get smoking hot. Pour a tablespoon of the olive oil on one side of the meat and rub in. Season with salt and pepper to taste. Sprinkle half of the oregano on top and lightly press into meat. Flip and repeat process on the other side. Grill, turning once, for about 10 minutes or until done to your taste. Let rest for a few minutes before serving.
- While steak is cooking, heat the remaining oil until hot in a large saute pan. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally. After about 3 minutes the greens will have cooked down. Season with a large pinch of salt and cook another 3 minutes. Transfer to a bowl and let cool. Splash with vinegar to taste.
- Cut the flank steak across the grain into 1/4-inch slices. Serve with the greens and finish with drizzle of hot sauce, as desired.
THE BEST PEPPER STEAK
Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
- Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
- Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
- About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
- Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
- Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
- Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
- Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
- Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.
MUSTARD-PEPPERCORN FLANK STEAK
A tender sirloin steak would also be a great choice for this quick and tasty dish. From Woman's World, April 24 2007.
Provided by billikers
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine peppercorns, salt and rosemary.
- Rub both sides of steak with peppercorn mixture.
- In large nonstick skillet, melt 1 Tbsp butter over medium heat. Add steak; cook until browned, about 7 minutes. Turn. Add onions to pan around steak; cook until meat and onions are browned, about 7 minutes.
- Tranfer meat to platter.
- To onions in skillet, add 1/3 cup water, vinegar and mustard. Cook over medium heat, scraping up any brown bits. Bring just to boil; cook, stirring occasionally, until slightly thickened. Stir in remaining butter.
- Pour over steak.
Nutrition Facts : Calories 317.5, Fat 14.5, SaturatedFat 6.7, Cholesterol 56.7, Sodium 547.4, Carbohydrate 23.9, Fiber 9.3, Sugar 1.1, Protein 28.1
STEAK WITH MUSTARD AND GREEN PEPPERCORNS
Categories Milk/Cream Mustard Sauté Quick & Easy Steak Brandy Shallot Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and sauté until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
- Add shallots and peppercorns to skillet. Sauté until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper.
- Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve.
MUSTARD COATED GRILLED FLANK STEAK
This is delicious on the BBQ, and you can pair almost anything with it. You just can't imagine the flavor until you take a bite. Heaven!!!
Provided by FLUFFSTER
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 6 ingredients in small bowl.
- Place steaks on large plate.
- Brush mixture over both sides steaks.
- Cover with plastic wrap.
- Refrigerate at least 6 hours or over-night.
- Prepare BBQ (high heat).
- Place steaks on grill rack and cook about 6 minute per side for med-rare.
- Cut steaks on cutting board diagonally across the grain into 1/4-3/8 inch slices.
- Note: time doesn't include refrigeration.
Nutrition Facts : Calories 533.7, Fat 27.6, SaturatedFat 11.6, Cholesterol 126.5, Sodium 1628.6, Carbohydrate 4.9, Fiber 1.6, Sugar 1.5, Protein 63.9
FLANK STEAK WITH MUSTARDY ONIONS AND ROSEMARY RECIPE BY TASTY
Quick-cooking flank steak gets an umami upgrade with an easy pan sauce of sautéed onion, garlic, rosemary, and Dijon mustard.
Provided by Tikeyah Whittle
Categories Dinner
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the steak on both sides with salt and pepper.
- Heat the olive oil in a large cast iron skillet over medium-high heat. Add the steak and cook, undisturbed, until browned on the bottom, 5-6 minutes. Flip and cook on the other side for 4 minutes for medium-rare doneness, or until cooked to your liking. Transfer the steak to a plate.
- Return the skillet to medium heat and add the onion, garlic, and rosemary. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the onion is soft and caramelized, about 6 minutes. Stir in the mustard and water, bring to a simmer, and cook until the sauce thickens, 3-4 minutes. Remove the skillet from the heat and season with salt and pepper.
- Thinly slice the steak. Spoon the mustard-onion sauce over the meat and garnish with more rosemary leaves. Serve with potatoes or pasta alongside.
- Enjoy!
Nutrition Facts : Calories 276 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 1 gram, Protein 32 grams, Sugar 2 grams
MUSTARD AND ROSEMARY MARINATED FLANK STEAK
Great ingredients always find themselves married together. This is one of those classic flavors on a great piece of meat.
Provided by Country Chef
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in small bowl.
- Score flank steak.
- Spread marinade on both sides of steak.
- Let steak marinade for at least two hours.
- Touch this meat on a hot grill until it hits your level of perfection.
Nutrition Facts : Calories 28.1, Fat 1, SaturatedFat 0.1, Sodium 1434.4, Carbohydrate 3.4, Fiber 1.1, Sugar 1.1, Protein 2.2
FLANK STEAK WITH ONIONS AND PEPPERS
Make and share this Flank Steak With Onions and Peppers recipe from Food.com.
Provided by lazyme
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook onions, bell peppers, tomato juice, lemon peel, paprika and garlic in 10-inch skillet over medium heat 5 minutes, stirring occasionally; reduce heat to medium-low.
- Stir in broth.
- Cover and cook about 10 minutes or until liquid has almost evaporated.
- Stir in basil, lemon juice and salt.
- Remove from heat; keep warm.
- Set oven control to broil.
- Spray broiler pan rack with nonstick cooking spray.
- Brush beef with oil; sprinkle with pepper.
- Place beef on rack in broiler pan.
- Broil with top 2 to 3-inches from heat about 10 minutes for medium doneness, turning once.
- Cut beef across grain at slanted angle into thin slices.
- Serve topped with bell pepper mixture.
Nutrition Facts : Calories 235.6, Fat 10.5, SaturatedFat 4.1, Cholesterol 77.1, Sodium 419.7, Carbohydrate 8.9, Fiber 2.1, Sugar 5, Protein 25.9
MUSTARD HERB FLANK STEAK
Make and share this Mustard Herb Flank Steak recipe from Food.com.
Provided by Deantini
Categories Steak
Time 15m
Yield 1 flank steak, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine mustards, olive oil, lemon juice, shallots, garlic, rosemary, oregano and sage in a bowl.
- Coat flank steak with mustard mixture and refrigerated, covered, for a couple of hours or overnight if you have the time.
- Remove steak for fridge 1 hour prior to grilling.
- Cook flank steak on preheated grill, 5 min per side or until preferred doneness.
- Cover loosely with folil and let stand for 5 min before slicing thinly across the grain.
MUSTARD GRILLED STEAKS
For a new idea for the grill, try this steak. Your family will be impressed at how delicious this is.-Sharon Kraeger, Plattsmouth, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients. Brush over both sides of the steaks and onion slices. Grill over hot heat, turning once, 15-20 minutes or until steaks have reached desired doneness and onion is tender. Brush occasionally with sauce during grilling. Serve onion slices alongside each steak.
Nutrition Facts :
More about "mustardpeppercornflanksteak recipes"
10 BEST SLOW COOKER FLANK STEAK RECIPES | YUMMLY
From yummly.com
10 BEST PEPPER STEAK GREEN PEPPERS AND ONIONS …
From yummly.com
GRILLED FLANK STEAK AND VEGETABLES - DAMN DELICIOUS
From damndelicious.net
FLANK STEAK WITH MUSTARD CREAM SAUCE RECIPE | GOOD …
From goodfood.com.au
20 BEST SIDE DISHES FOR STEAK | ALLRECIPES
From allrecipes.com
TOP 10 MOST POPULAR FLANK STEAK RECIPES - THE SPRUCE …
From thespruceeats.com
38 FLANK STEAK RECIPES TO MAKE FOR DINNER TONIGHT I TASTE …
From tasteofhome.com
THE 28 BEST EVER STEAK RECIPES
From thespruceeats.com
BEST MUSTARD-MARINATED FLANK STEAK RECIPES - FOOD …
From foodnetwork.ca
3/5 (20)Category Beef,Dinner,Grill,Herbs,MainServings 4-5Total Time 20 mins
BEST PEPPER STEAK RECIPE - HOW TO MAKE PEPPER STEAK - DELISH
From delish.com
PEPPER STEAK RECIPE | SOUTHERN LIVING
From southernliving.com
MUSTARD-GLAZED PORK TENDERLOIN - ONCE UPON A CHEF
From onceuponachef.com
PEPPER-CRUSTED FLANK STEAK RECIPE | MYRECIPES
From myrecipes.com
PEPPERCORN-CRUSTED STEAK | CANADIAN LIVING
From canadianliving.com
PEPPER STEAK STIR FRY - DINNER AT THE ZOO
From dinneratthezoo.com
PEPPERCORN FLANK STEAK RECIPE | MYRECIPES
From myrecipes.com
25 BEST FLANK STEAK RECIPES FOR THE GRILL - INSANELY GOOD
From insanelygoodrecipes.com
BEST STEAK WITH PEPPERCORN BRANDY SAUCE, CORN ON ... - FOOD …
From foodnetwork.ca
AMAZING PEPPER STEAK STIR FRY | THE RECIPE CRITIC
From therecipecritic.com
QUICK & EASY PEPPER-MUSTARD STRIP STEAKS RECIPE - THE MOM 100
From themom100.com
FLANK STEAK RECIPES | ALLRECIPES
From allrecipes.com
GRILLED PORK STEAK WITH MUSTARD GLAZE – FOOD NETWORK KITCHEN
From foodnetwork.com
OUR BEST GRILLED FLANK STEAK RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
15 BEST FLANK STEAK RECIPES | HOW TO COOK FLANK STEAK - FOOD COM
From foodnetwork.com
GRILLED FLANK STEAK - THE BLACK PEPPERCORN FOOD BLOG
From theblackpeppercorn.com
35 STEAK DINNER IDEAS FOR A FANCY WEEKNIGHT MEAL - RECIPES.NET
From recipes.net
MUSTARD GARLIC FLANK STEAK | CANADIAN LIVING
From canadianliving.com
STEAK WITH QUICK MUSTARD & PEPPERCORN SAUCE | KETODIET BLOG
From ketodietapp.com
CLASSIC FRENCH STEAK AU POIVRE RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRILLED FLANK STEAK WITH BBQ VEGGIES - CANADA'S FOOD GUIDE
From food-guide.canada.ca
BEST GRILLED STEAK WITH MUSTARD PEPPERCORN SAUCE RECIPES | FOOD …
From foodnetwork.ca
PEPPERCORN-CRUSTED FLANK STEAK WITH MUSTARD CREAM RECIPE - EAT …
From eatyourbooks.com
STEAK RECIPES | ALLRECIPES
From allrecipes.com
You'll also love