Roman Steaks Recipes

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BEEF WITH BROCCOLI TERIYAKI AND RAMEN NOODLES

Using convenient ramen noodles and slicing the steak very thinly make this a fast recipe for busy families. To keep the steak juicy, be careful not to overcook it.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13



Beef with Broccoli Teriyaki and Ramen Noodles image

Steps:

  • Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
  • Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
  • Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
  • Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
  • Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
  • Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and scallions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional scallions, if desired. Garnish the beef with toasted sesame seeds and serve.
  • Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.

Two 3-ounce packages ramen noodles
1 pound skirt steak
1/4 cup chicken broth
3 tablespoons teriyaki sauce, such as Kikkoman
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
5 tablespoons plus 1 teaspoon vegetable oil
4 cups broccoli florets (from 2 to 3 heads)
1 tablespoon finely chopped ginger (about one 1/2-inch piece)
2 cloves garlic, minced (about 1 tablespoon)
4 scallions, thinly sliced, plus more for garnish, optional
Toasted sesame seeds, for garnish

ROMAN STEAKS

This simple recipe, which is adapted from "Mediterranean Cooking" by Paula Wolfert, was brought to the Times by Julia Reed in a 2004 article about easy Italian cooking. Ms. Reed said it was her favorite summer steak recipe, and for good reason: It requires very little effort and just a handful of ingredients to yield spectacular results.

Provided by Julia Reed

Categories     dinner, easy, weekday, meat, main course

Time 2h25m

Yield 3 to 4 servings

Number Of Ingredients 6



Roman Steaks image

Steps:

  • Using a mortar and pestle, pound the garlic and rosemary to a paste. Stir in the olive oil and season with pepper and a little salt. Place steaks in a shallow baking dish. Rub both sides with salt and pepper and coat with the olive-oil mixture. Cover with plastic wrap, and marinate for up to 2 hours at room temperature, or refrigerate for several hours or up to overnight, turning once or twice.
  • If steaks have been refrigerated, let them come to room temperature before cooking. Prepare outdoor grill or place broiler rack 4 to 6 inches from the heat source and heat broiler.
  • Remove steaks from marinade and pat dry with paper towels. Grill or broil a few minutes on each side, until done to taste (about 4 minutes on each side for medium rare). Place on warmed serving platter and squeeze lemon over each steak.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 41 grams, Carbohydrate 3 grams, Fat 62 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 19 grams, Sodium 512 milligrams, Sugar 0 grams, TransFat 2 grams

2 large garlic cloves, peeled and finely chopped
1 tablespoon finely chopped fresh rosemary
1/2 cup olive oil
Kosher salt and black pepper
2 rib-eye steaks, each at least 1 pound and 1-inch thick
Juice of 1 lemon

ROMANIAN STEAK

Provided by Food Network

Categories     main-dish

Time 2h27m

Yield 6 servings

Number Of Ingredients 6



Romanian Steak image

Steps:

  • Peel and crush the garlic. Add to the oils and slowly heat. Before it burns, turn off heat and let sit. When cool, marinate the steaks in the oil for 2 hours or overnight.
  • Season the steaks and place on a hot grill. Grill until cooked through, turning once. Drop the mushrooms into the marinade. Grill the mushrooms, then slice.

6 cloves garlic
1 cup vegetable oil
1/2 cup olive oil
6 Romanian tenderloins, flank steaks or rib-eye steak
4 large portobello mushrooms
Salt and pepper

ROMAN STEW

An Italian beef stew that only needs a red wine to make a delightful meal that will be popular with everyone. Posted for ZWT3

Provided by Julie Bs Hive

Categories     Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14



Roman Stew image

Steps:

  • Cut meat into 1-in cubes and brown in butter and oil over medium heat using a large pot. Remove.
  • Sauté mushrooms for 3-4 minutes. Remove. Sauté onion and garlic 3-4 minutes. Add tomatoes, parsley and seasonings. Simmer 5-19 minutes.
  • Add wine, broth, and cheese. Simmer 5 minutes longer. Stir in meat and mushrooms.
  • Cover and cook for 1 hour. Add a little water or broth if needed.
  • Good served with either rice cooked in broth or oven-roasted potatoes, broccoli and crisp rolls.

Nutrition Facts : Calories 325.5, Fat 17.2, SaturatedFat 7.1, Cholesterol 85.6, Sodium 363.8, Carbohydrate 6.2, Fiber 1.2, Sugar 2.1, Protein 30.9

1 lb lean beef
1 tablespoon butter
1 tablespoon olive oil
1/2 lb fresh mushrooms, sliced
1/2 large onion, sliced
2 garlic cloves, minced
1 cup crushed tomatoes in puree
1/2 cup chopped parsley
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
salt
1/2 cup red wine
1/2 cup beef broth
1/2 cup grated parmesan cheese

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