SAUCY STEAK STRIPS
Tomato and chili sauces lend nice flavor to this simple stir-fry of sirloin strips and crunchy green beans. You can serve it alone, but we like it over rice or noodles. -Lacey Cook of Nedrow, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, brown steak in oil over medium heat. Remove and set aside. In the same skillet, saute onions in drippings until tender. Add the tomato sauce, broth, chili sauce, sugar, salt and pepper; cook and stir for 3 minutes., Add beans and beef. Cook and stir over medium heat until meat and beans are tender and sauce is slightly thickened. Serve over rice or noodles if desired.
Nutrition Facts : Calories 230 calories, Fat 9g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 779mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
STRIP STEAK WITH PEPPER CREAM SAUCE
Steps:
- Preheat oven to 200 degrees F.
- Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
- Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
- Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.
SAUCY STRIP STEAK
Take one bite of tender, juicy steak and you'll agree there's nothing like this buttery blend of orange marmalade and rosemary to bring out the best in beef. Our family loved this!! My picky youngest, wanted more!
Provided by Chemaine
Categories Steak
Time 26m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan, combine marmalade, butter and rosemary. Cook and stir over low heat until butter is melted and mixture is heated through. Set aside.
- Sprinkle both sides of each steak with salt and ground black pepper. Place steaks on the rack of an uncovered grill (or George Forman Grill at 350)directly over medium coals. Grill until desired doneness, turning once halfway through grilling and brushing with the marmalade mixture during the last 2 minutes of grilling. Allow 11 to 15 minutes for medium-rare (145) or 14 to 18 minutes for medium doneness (160).
- Transfer steaks to a serving platter. Spoon any remaining marmalde mixture over steaks.
Nutrition Facts : Calories 633.7, Fat 33.4, SaturatedFat 14.2, Cholesterol 169.5, Sodium 191, Carbohydrate 35.4, Fiber 0.4, Sugar 32, Protein 47.4
NEW YORK STRIP STEAKS WITH RED-WINE SAUCE
New York strip (also known as shell steak) is a boneless cut from the short loin, which is known for its tenderness. The red-wine sauce gets a boost from Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
- Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.
SAUCY BEEF STRIPS
There are a lot of pasta dishes that are good to eat and relatively low cost. This is one of my favorites. I found this recipe in an Albertson's grocery store meat department in Seattle, Washington.
Provided by CaribbeanQueen
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut meat into 1/4-inch strips. Saute in heated butter with garlic until browned. Remove meat from skillet.
- Add onion, green pepper and carrot. Cook 2 -3 minutes. Return meat to skillet. Add tomatoes with liquid, boullion cube and oregano.
- Cover and simmer about 20 minutes or until meat is tender.
- Meanwhile, in small bowl mix together cornstarch, water, Worcestershire sauce and salt.
- Blend into meat mixture, stirring until thickened.
- Serve sauce over cooked noodles.
- Sprinkle with grated cheese.
- Add additional crushed red pepper for more "kick".
SPECIAL STRIP STEAKS
I like to use my wonderful cast-iron skillet, inherited from my mother, when I'm preparing this delicious steak, notes Janice Mitchell from Aurora, Colorado.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Rub steaks with garlic and sprinkle with salt and pepper; set aside. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the steaks and cook over medium heat for 3-7 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°).
Nutrition Facts : Calories 389 calories, Fat 16g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 807mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 48g protein.
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