STEAK FLORENTINE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
- Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
- Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
- Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
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.
FRESH TUNA STEAKS WITH LEMON
This is from one of the Mediterranean Cooking cards that my partner, Chef1MOM sent me in the Cookbook Swap. The picture is beautiful, and the combination of ingredients cannot miss.
Provided by NurseJaney
Categories Greek
Time 25m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash parsley and pat dry with paper towels.
- Mince parsley with peeled garlic.
- Wash and dry whole lemon, grate half the zest.
- Peel rest of rind and discard it.
- Slice lemon thinly.
- Squeeze lemon half; add juice, a pinch of salt and pepper, to a bowl; stir until seasonings have dissolved.
- Add wine, oil, parsley and garlic mixture, and grated lemon peel.
- Beat with fork until well blended.
- Wash and dry tuna.
- Arrange in saute or large omelet pan.
- Pour sauce over tuna and cover with lemon slices.
- Cook fish over high heat for 7-8 minutes,
- Remove lemon slices and turn fish over.
- Cook for another 2 minutes.
- Slice remaing lemon.
- Arrange tuna on serving plate.
- Drizzle with cooking juices.
- Decorate with uncooked lemon slices and sprigs of parsley.
- Serve hot or at room temperature.
PRINCESS FRESH TUNA STEAK
This is a very nice summer recipe that I came upon while on a Princess cruise ship. The tuna and the sauce can be finished well in advance and refrigerated separately. The fresher the tuna, the better this dish will be. Prep time does not reflect the marinating time or the chill time.
Provided by Normaone
Categories Tuna
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Marinate the tuna with lemon juice, salt, pepper and half the Italian herbs for at least 2 hours in the refrigerator.
- Bake 20 minutes at 350^F.
- Allow to cool.
- Chill.
- In a bowl, mix the oil with the tomatoes, garlic, capers, onion and the remaining Italian herbs.
- Add the dry white wine.
- Top the tuna steak with this cold sauce just before serving.
- Garnish with parsley.
- Serve cold.
Nutrition Facts : Calories 452.6, Fat 16.8, SaturatedFat 3.5, Cholesterol 75.4, Sodium 133.5, Carbohydrate 11.9, Fiber 2.3, Sugar 5.9, Protein 48.1
THE PERFECT NEW YORK STRIP STEAK
Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."
Provided by Chris Pandel
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Roast the steaks at low heat: Preheat oven to 275 degrees F. Season steaks generously with salt on all sides. Place steaks on a wire rack fitted over a rimmed baking sheet; this will ensure even airflow all around the steaks as they cook. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 degrees F. (Note: Once the temperature reaches 80 degrees F, it will climb quickly.) For an accurate temperature, place the thermometer through the side into the center of the steak. When steak reaches 125 degrees F, let rest 10 minutes.
- Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting-a French technique called arroser-until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F-130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.
PRINCESSES (BULGARIAN GROUND MEAT SANDWICHES)
This is an extremely popular snack food here. Lately it is becoming less popular in cafeterias but it is still a favorite at almost any home. Feel free to alter the condiments but keep the pepper, the onions and the cumin. You could also grate some cheese on top, or add it to the meat mixture.
Provided by Nelka
Categories Lunch/Snacks
Time 20m
Yield 10 sandwiches
Number Of Ingredients 10
Steps:
- Combine ground beef, egg, onion, thyme, black pepper, cumin, coriander, and ginger in a bowl; knead well.
- Mixture should be soft enough to spread. If it is not, add an extra egg. In this recipe too soft is better than too thick.
- Spread the mixture over the bread slices.
- Place in an oven at medium to high heat.
- Bake for 5 to 10 minutes or until meat is golden and cooked through.
Nutrition Facts : Calories 176.8, Fat 8.1, SaturatedFat 3, Cholesterol 49.4, Sodium 165.5, Carbohydrate 14, Fiber 0.9, Sugar 1.6, Protein 11.1
More about "princessfreshtunasteak recipes"
PIONEER WOMAN COUNTRY FRIED STEAK - FOOD FANATIC
From foodfanatic.com
ASIAN-STYLE PRINCESS CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
MENU OF PRINCESS KITCHEN
From princesskitchen.ca
Cuisine Chinese, Thai, Vietnamese, AsianLocation 7-415 115TH Street East, Saskatoon, S7N2X9Currencies Accepted CADPhone (306) 683-0333
THE PRINCESS AND THE FROG PARTY -DINNER AND A MOVIE
From lifeisaparty.ca
PRINCESS (FOOD) - WIKIPEDIA
From en.wikipedia.org
CRUISE FOOD & SHIP DINING - PRINCESS CRUISES
From au-princess.com
MAJESTIC PRINCESS RESTAURANT MENUS AND DINING GUIDE
From eatsleepcruise.com
STEAK PRINCESS BBQ
From steakprincessbbq.com
15 DELICIOUS PRINCESS CRUISES MENUS YOU HAVE TO TRY
From teacaketravels.com
DISNEY'S THE PRINCESS AND THE FROG RECIPES - PINTEREST
From pinterest.com
FRESH PRINCE OF STEAKS - HOME - FACEBOOK
From facebook.com
THAI PRINCESS RESTAURANT, TORONTO - TRIPADVISOR
From tripadvisor.ca
WHAT TO EAT ON THE MAJESTIC PRINCESS - SWEET CS DESIGNS
From sweetcsdesigns.com
THE RESTAURANT | PRINCESS SEAFOOD
From fvprincess.com
PRINCESS PARTY FOOD IDEAS - MOMS & MUNCHKINS
From pinterest.ca
PRINCESS KITCHEN - FOOD DELIVERY - SASKATOON - ORDER ONLINE
From princesskitchen.ca
DISCOVERY PRINCESS RESTAURANT GUIDE WITH MENUS - EAT SLEEP CRUISE
From eatsleepcruise.com
GRAND RIVIERA PRINCESS – RIVIERA PRINCESS – GRAND RIVIERA PRINCESS ...
From grandrivieraprincess.com
PRINCESS CRUISES: WHAT FOOD IS INCLUDED AND WHAT’S EXTRA?
From lifewellcruised.com
10 HAWAIIAN CUISINES AND HAWAIIAN DISHES TO TRY - PRINCESS
From princess.com
PRINCESS CRUISES DINING ROOM MENUS (WITH FOOD PHOTOS)
From lifewellcruised.com
PRINCESS CRUISE LINE'S 2022 DINNER MENUS · PROF. CRUISE
From profcruise.com
BEST DISHES TO TRY ON AN ALASKA CRUISE – MUST-TRY ALASKA CRUISE …
From princess.com
TAKEAWAY FOOD & DELIVERY - PRINCESS KITCHEN
From princesskitchen.ca
FOOD ON PRINCESS CAYS? - CARNIVAL CRUISE LINES - CRUISE CRITIC …
From boards.cruisecritic.com
5 TOP HAWAIIAN STAPLE FOODS & INGREDIENTS - PRINCESS CRUISES
From princess.com
PRINCESS CRUISES DINNER BUFFET FOOD 140+ ITEMS (HD) - YOUTUBE
From youtube.com
MAIN HOME - COOK WITH PRINCESS
From cookwithprincess.com
MENU – PRINCESS RESTAURANT
From princessrestaurant.com
THE 10 BEST RESTAURANTS NEAR PRINCESS OF WALES THEATRE IN
From tripadvisor.com
ALL THE FLAVORS OF…. THE ENCHANTED PRINCESS | CRUISING JOURNAL
From cruisingjournal.com
PRINCESS FRESH TUNA STEAK - CHAMPSDIET.COM
From champsdiet.com
PRINCESS PARTY FOOD IDEAS - MOMS & MUNCHKINS
From momsandmunchkins.ca
NOVA SCOTIA CUISINE: TOP 5 LOCAL FOODS - PRINCESS CRUISES
From princess.com
PRINCESS ANNE'S CONTROVERSIAL DINNER DISH WILL DIVIDE THE NATION
From hellomagazine.com
PRINCESS MENUS · PROF. CRUISE
From profcruise.com
HOME | PRINCE
From princesteakhouse.com
PRINCESS PARTY FOOD -- DELICIOUS AND DAINTY SNACKS AND MEALS
From pretty-princess-party-ideas.com
NEW ENGLAND & CANADA CRUISE: FOOD GUIDE - PRINCESS CRUISES
From princess.com
PRINCESS FRESH TUNA STEAK - GLUTEN FREE RECIPES
From fooddiez.com
You'll also love