EASY MINUTE STEAKS
This is the easiest recipe. I serve it with mashed potatoes and warm rolls.
Provided by frog69
Categories Meat and Poultry Recipes Beef Steaks
Time 1h15m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, briefly brown the cube steaks.
- Arrange meat in a single layer in a 13x9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.
Nutrition Facts : Calories 435.1 calories, Carbohydrate 6.4 g, Cholesterol 139.6 mg, Fat 22.2 g, Fiber 0.6 g, Protein 49.9 g, SaturatedFat 8.5 g, Sodium 753.7 mg, Sugar 2.9 g
MINUTE STEAKS WITH BARBEQUE BUTTER SAUCE
Everyone knows that a minute steak is only as good as the pan sauce, and this recipes offers an ultra-simple barbeque butter sauce. There's only a small amount of butter, but the way it blends with the beef broth and barbeque sauce, the effect is amplified.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 7m
Yield 2
Number Of Ingredients 8
Steps:
- Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.
- Generously season each steak with salt and ground black pepper. Set aside.
- Combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.
- Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.
- Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.
- Spoon broth and butter mixture over steak and serve.
Nutrition Facts : Calories 318 calories, Carbohydrate 4.6 g, Cholesterol 81 mg, Fat 22 g, Fiber 0.2 g, Protein 24.1 g, SaturatedFat 7.6 g, Sodium 409.1 mg, Sugar 3.1 g
CROCK POT STUFFED STEAK
This is a tried and true recipe for my family. I've been making this for many years. I got the recipe from my mother-in-law. You could also use flank steak in place of the round steak for this recipe.
Provided by CookingONTheSide
Categories Steak
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pound the salt, garlic powder and black pepper into the steak.
- Lay the stuffing on top of the steak and roll up jelly-roll style.
- Place toothpicks in steak to hold in place.
- Place the steak in the crock pot.
- Mix the cream of mushroom soup, dry onion soup mix and water in bowl until smooth.
- Pour over the steak in the crock pot.
- Cook on low for about 6 hours.
- Thicken the broth for gravy if you like.
- Serve with mashed potatoes, if desired.
- Slice the steak into serving pieces.
Nutrition Facts : Calories 495.7, Fat 20.1, SaturatedFat 5.1, Cholesterol 97.4, Sodium 2406.5, Carbohydrate 32.7, Fiber 3.6, Sugar 5.1, Protein 44
SAUTEED MINUTE STEAKS
These steaks are easy and appealing, and they have a spicy sauce that gives them nice zip.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, garlic salt and pepper. Add steaks, one at a time, and shake to coat. , In a large skillet coated with cooking spray, cook steaks in oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm. Stir in the remaining ingredients; heat through. Serve with steaks.
Nutrition Facts : Calories 318 calories, Fat 12g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 768mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
STUFFED FLANK STEAK
This is a delicious flank steak. The stuffing makes it much more filling, but there's never any left over! Can also be cooked in the microwave. Just cover and cook at medium setting (50 per cent) in a microwave-safe dish for 30 minutes, rotating dish halfway through cooking. Serve with sauce from the pan.
Provided by BarbiAnn
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add the green onions and the red bell pepper.
- Roll from the long edge of the steak and secure with wooden toothpicks. Place steak seam side down in a 9x13 inch baking dish.
- In a separate small bowl, combine the gravy, wine OR apple juice, garlic and cheese. Mix well and pour over the steak.
- Bake at 350 degrees F (175 degrees C) for 1 hour, remove from oven and let stand before slicing.
Nutrition Facts : Calories 497 calories, Carbohydrate 28.9 g, Cholesterol 71.1 mg, Fat 29.4 g, Fiber 4 g, Protein 25.7 g, SaturatedFat 11.3 g, Sodium 1102 mg, Sugar 3.7 g
STUFFED STEAK ROLLS RECIPE BY TASTY
Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese
Provided by Tasty
Categories Dinner
Yield 6 rolls
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
- Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
- Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
- Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
- Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
- Remove the toothpicks, then serve!
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams
STUFFED MINUTE STEAK SUPREME
Another winner in our house, one of our boys favorites. I think I got this recipe from Stove Top Stuffing years ago. I've used both cubed and minute steaks in the past, cubed steak can be a tad chewy and stringy for this, but more meatier than minute steaks.
Provided by lets.eat
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix honey and soy sauce, set aside.
- Combine stuffing, hot water, butter and red or green pepper.
- Spoon 1/2 cup stuffing on each steak.
- Roll steaks, secure with toothpicks.
- Place steaks in baking pan.
- Spoon honey mixture over steaks.
- Bake 375 degrees for 20 minutes.
Nutrition Facts : Calories 128.4, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 546.3, Carbohydrate 19.8, Fiber 0.7, Sugar 18.8, Protein 1.4
STUFFED MINUTE STEAK
Healthy alternative to the bread stuffing filled minute steaks. Recipe that my father came up with and now is a family favorite!
Provided by anme7039
Categories Steak
Time 1h
Yield 6 filled steaks, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all filling ingredients in a large sauce pan except pine nuts and red wine.
- Cook until veggies are fully cooked and soft over medium high heat.
- In the last minute of cooking add red wine and pine nuts and reduce.
- Let mixture cool.
- When mixture has cooled enough to handle put 1/6 of the mixture on each minute steak.
- Roll steak up (like a burrito) and secure with string or metal skewers.
- Heat cooking oil over medium high and cook filled steaks.
- Turn steak for even cooking on each side, about 2-3 minutes each side.
- Add 1/4 cup red wine to pan once meat is fully cooked.
- Reduce the sauce.
- Serve!
FIFTEEN MINUTE STEAK
This is my favorite way of having a steak. I got this recipe from Ken Hom's Quick and Easy Chinese Cooking.
Provided by Hey Jude
Categories Steak
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the broiler, or light a fire in an open grill.
- Rub the steak with the salt, pepper, and toasted sesame oil.
- When the broiler is hot, or the coals are covered with gray ash, cook the steak on one side for 7 1/2 minutes.
- Turn the steak over and cook the other side for another 7 1/2 minutes for medium-rare.
- Allow the steak to rest for 10 minutes before slicing.
- Just before you are ready to serve, combine the green onions, ginger, and oyster sauce.
- Heat the oil in a small pan until it is smoking and pour this over the green onion mixture.
- Ladle the mixture over the steak and serve at once.
MINUTE STEAK WITH MUSHROOM GRAVY
Make and share this Minute Steak With Mushroom Gravy recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 44m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, whisk together the first 4 ingredients; set aside.
- Sprinkle 1 teaspoon salt and 1 teaspoon pepper over steaks.
- In a shallow dish, stir together the remaining salt and pepper, and flour; dredge steaks in flour mixture.
- In a large skillet, let the oil get hot over medium-high heat; fry steaks 2 minutes on each side.
- Remove steaks, reserving drippings in skillet.
- Add mushrooms and thyme to skillet; stir/saute 3-4 minutes or until lightly browned.
- Stir soup mixture into mushroom mixture; cook 1 minute, stirring to loosen particles from the bottom of skillet.
- Bring to a boil and return steaks to skillet.
- Cover, lower heat, and simmer 15-20 minutes or until done.
Nutrition Facts : Calories 439.9, Fat 26.6, SaturatedFat 7.6, Cholesterol 86.3, Sodium 1502.1, Carbohydrate 21.2, Fiber 1.3, Sugar 3.8, Protein 28.9
STUFFED CUBE STEAKS
This recipe turns an inexpensive cut into a satisfying main dish.-Mary Reynolds, Gardner, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Pound steaks to 1/4-in. thickness. Sprinkle with 1 teaspoon salt and pepper. Place in a greased 13x9-in. baking dish. Spoon salad dressing over steaks. Cover and chill for 1 hour. , In a large saucepan, combine the vegetables, broth and remaining salt. Cover and cook over medium heat for 6-8 minutes or until tender. Drain, reserving liquid. , Spoon 1/4 cup vegetable mixture onto each steak; roll up and secure with toothpicks. In a large nonstick skillet, brown meat rolls in oil on all sides. Cover and simmer for 35-40 minutes or until meat is tender. Remove with a slotted spoon; keep warm. , Combine cornstarch and reserved cooking liquid until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Remove toothpicks. Serve with steak rolls.
Nutrition Facts : Calories 258 calories, Fat 13g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 655mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 26g protein.
STUFFED FLANK STEAK IN THE OVEN
Stuffed with prosciutto, provolone, roasted red peppers and sun-dried tomatoes, this flank steak roulade is simple to cook in the oven and delivers Italian flavor in every bite.
Provided by TerryWilson
Time 1h20m
Yield 10
Number Of Ingredients 15
Steps:
- Place flank steak in the freezer for 20 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet. Add mushrooms, celery, sun-dried tomatoes, and garlic; saute until softened, about 5 minutes. Remove from the heat and place in a large bowl.
- Pat roasted red peppers dry. Chop and add to the vegetable mixture. Add bread crumbs, parsley, 2 tablespoons olive oil, capers, salt, pepper flakes, and black pepper. Mix to combine.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove steak from the freezer and season with salt and pepper. Turn the long side of the steak towards you and place on a flat work surface. Slice horizontally through the middle to within 1/2 inch of the opposite edge, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
- Leaving a 1-inch border around the edges, layer prosciutto and provolone cheese over the entire steak. Top with bread crumb mixture, patting down to adhere. Roll steak up tightly starting at the small end. Use kitchen twine to tie steak in 1-inch increments taking care to tie tightly at both ends. Season with more salt and pepper and brush with remaining 2 tablespoons olive oil. Place steak carefully on a broiler pan.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C) for medium-rare, 160 degrees F (71 degrees C) for medium, or 170 degrees F (77 degrees C) for well done, 35 to 40 minutes. Turn on the broiler and broil for an additional 10 minutes.
- Remove from the oven and let stand for 10 minutes before slicing and serving.
Nutrition Facts : Calories 365.2 calories, Carbohydrate 11.7 g, Cholesterol 55.9 mg, Fat 24.6 g, Fiber 1.2 g, Protein 23.7 g, SaturatedFat 9.3 g, Sodium 1053.7 mg, Sugar 2.5 g
"MINUTE" STEAK AND EGG WITH RED HOT BUTTER SAUCE
Start your day with this breakfast of champions. A juicy, tender sirloin steak topped with a perfectly fried egg and a red hot butter sauce is ready to enjoy in just minutes!
Provided by Chef John
Categories Quick and Easy Breakfast
Time 15m
Yield 1
Number Of Ingredients 10
Steps:
- Place steak between two pieces of plastic wrap and pound to a ¼-inch thickness. Season one side generously with salt and pepper, then sprinkle ½ of the bread crumbs over top. Place the plastic wrap back over the steak and pound a few times with the meat mallet. Repeat to season the other side with salt, pepper, and remaining bread crumbs.
- Set a pan over high heat. Add 2 tablespoons melted clarified butter and wait until it starts to smoke. Quickly and carefully add steak to the pan and cook for 1 minute. Flip steak and reduce heat to medium-high; cook until you see a little bit of pink juice pool on top of the steak, about 1 more minute. Flip again, turn off the heat, and transfer steak to a warm plate.
- Let the pan cool for 30 to 60 seconds, then add 1 teaspoon melted clarified butter. Turn heat to medium and add egg. Break the egg white so it's all the same thickness and the yolk is in the center. Add a pinch of salt and cook until egg white is cooked through with brown and crispy edges. Place the egg on top of the steak.
- Add room temperature butter and hot sauce to the warm pan. Swirl the pan until the butter has melted and emulsified into the hot sauce. Stir in water if sauce is too thick or starts to separate.
- Spoon sauce over steak and egg, and garnish with chives.
Nutrition Facts : Calories 659.2 calories, Carbohydrate 7.2 g, Cholesterol 386.5 mg, Fat 50.4 g, Fiber 0.5 g, Protein 43.9 g, SaturatedFat 27.6 g, Sodium 605.2 mg
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