A quick and easy marinated flank steak that is perfectly grilled, sliced thinly and served topped with a tasty chimichurri! I am a huge fan of summer grilling and grilled steaks are the best! 34 more words
Category: Steak Recipes
30 Minute Cajun Butter Steak and Peppers By Half Baked Harvest
My favorite 30 Minute Cajun Butter Steak and Peppers. Peppery, spicy, garlicky, and a touch buttery, this Cajun beef has so much flavor…colorful bell peppers, avocado, and plenty of fresh herbs. 43 more words
via 30 Minute Cajun Butter Steak and Peppers. — Half Baked Harvest
BEST OSSO BUCO – BUSHCRAFT STYLE
Teriyaki Steak Roll-Ups By Tasty
Steak Kebabs By Cooking Classy
Salisbury Steak Grilled Cheese with Mushroom Gravy By Closet Cooking
April is National Grilled Cheese Sandwich Month, and thus, one of my favourite months! Today I am celebrating by turning the classic salisbury steak with mushroom gravy into a grilled cheese, a salisbury steak grilled cheese with mushroom gravy! So this grilled cheese is basically a salisbury steak, aka a ground beef patty, that is…
via Salisbury Steak Grilled Cheese with Mushroom Gravy — Closet Cooking
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Sous Vide Filet Mignon | Sous Vide Recipe | ChefSteps
Get full recipe👇🏻
https://www.chefsteps.com/activities/sous-vide-filet-mignon
Steak Fajitas By NYT Cooking
Author: Martha Rose Shulman
Yield: 4 servings
Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1018078-steak-fajitas
INGREDIENTS
1 tablespoon cumin seeds, lightly toasted and ground
1 teaspoon chipotle or ancho chile powder
1 teaspoon salt, more to taste
1 ¼ pounds flank or skirt steak
Zest of 1 lime (2 teaspoons)
¼ cup fresh lime juice
¼ cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon Worcestershire sauce
4 large garlic cloves, minced
1 large red or yellow onion, halved and sliced
2 red bell peppers (or 1 red and 1 orange or yellow), seeded and sliced 1/4 inch thick
1 green bell pepper, seeded and sliced 1/4 inch thick
1 jalapeño or 2 serrano chiles, minced
¼ cup chopped cilantro
4 large flour or 8 corn tortillas
1 teaspoon grapeseed or canola oil
1 romaine heart, cut crosswise into 1-inch wide pieces
Salsa fresca, for serving (see recipe)
Queso fresco, for sprinkling
Steak Diane By Closet Cooking
Ingredients
2 (4 ounce) filet mignon medallions
salt and pepper to taste
1 tablespoon butter
2 shallots, finely diced
1 clove garlic, chopped
1/2 teaspoon thyme, chopped
1 cup cremini mushrooms, sliced
1/4 cup brandy or cognac
2 teaspoons Dijon mustard
1/4 cup heavy cream
1/4 cup veal or beef stock
2 teaspoons Worcestershire sauce
1 tablespoon parsley, chopped
Directions
🌯🌯 Season the beef with salt and pepper.
🌯🌯 Melt the butter in a pan over medium-high heat.
🌯🌯 Add the beef and sear for 1-2 minutes on each side and set aside.
🌯🌯 Add the shallots, garlic and thyme and saute for 20 seconds.
🌯🌯 Add the mushrooms and saute until tender, about 2 minutes.
🌯🌯 Add the brandy and carefully ignite.
🌯🌯 Add the mustard and cream and mix while cooking for a minute.
🌯🌯 Add the veal broth, deglaze the pan and simmer for another minute.
🌯🌯 Add the Worcestershire sauce, parsley and any juices that collected under the beef to the pan and remove from heat.
🌯🌯 Divide the beef and sauce between two plates and enjoy.
Source: 👇🏻
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