Recipes tagged with « Steak »
Spiced Steak Sweet Bowl
Roasted sweet potatoes tossed in coriander and olive oil then combined with seared skirt steak rings. Fresh baby kale replaces spinach for a peppery bite. Garlic and serrano pepper mingle tossed with lime juice, bright cilantro accents. Cook until sweet potatoes crackle and crisp at edges, steak slices remain pinkish inside. Prep focused on tactile cues: fork tender potato, firm steak resistance, fragrant garlic aroma emerging. Flavors balanced with creamy avocado, scallion crunch, lime sharpness. Skillet searing releases Maillard crust — hear the sizzle, smell the caramelizing proteins. Practical tweaks include swapping flank for strip steak, cumin for coriander, serrano stands in for jalapeno. Timing flexible depending on potato size and personal doneness. Rest steak to keep juices locked, slice against grain for tenderness.
Whiskey-Chive Butter
Rich, savory compound butter made with creamy unsalted butter mashed with fresh chives, garlic, and a splash of whiskey. Offers an aromatic punch and a velvety texture to steak, veggies, or bread. Substitutes included for butter and spirit. Chill until firm but soft enough to spread. Focus on fresh herbs and proper mashing for even flavor distribution. Use tactile cues to judge consistency. Avoid overmixing or watery elements. A simple yet bold twist on classic garlic butter, pushing subtle smoky warmth from whiskey rather than brandy.
Sheet Pan Steak Fajitas
Flank steak and crisp bell peppers roasted together on one pan for easy fajitas. Lime zest adds bright punch. Jalapeño swapped with serrano for sharper heat. Smoked paprika and cumin kick up spice profile. Roasting cuts down on stovetop mess. Visual cues guide timing; edges of peppers caramelize, steak browns but stays juicy. Resting meat avoids dryness. Flour tortillas warmed before layering with ranchero sauce and fresh garnishes. Essential tweaks and substitutions included to salvage common pitfalls like overcooking or bland seasoning.
Teriyaki Steak Bites Twist
Steak set out for 40 minutes, cut into small chunks. Brown in batches in a cast-iron skillet with butter and oil for crust. Garlic and ginger toasted in butter, then sauce made with chilli paste and rice vinegar replacing pineapple juice and sesame oil. Sauce thickened with arrowroot slurry. Steak returned, tossed and coated. Garnished with sesame seeds and sliced scallions. Prep and cook within 35 minutes total. Protein rich, moderate carbs and fat. Seasoning bold; texture contrast between crispy crust and glossy sauce. Substitutes and timing tips help avoid burnt garlic and soggy steak.
Zesty Garlic-Lime Steak Marinade
A twist on the classic steak marinade swapping soy sauce and olive oil for tamari and avocado oil. Lime juice replaces lemon for a brighter tang. Marinate steaks from 20 minutes to 22 hours, allowing flavors to penetrate or hold in reserve. Grill over hot coals or cast iron until the surface registers a lively sizzle and deep sear marks appear. Rest steaks thoroughly before slicing across the grain to keep meat tender. Aromas of garlic and lime mingle with smoky char. Simple, sturdy, and adaptable for any cut.
Steakhouse Bold Rub
A rugged beef rub rebuilt with altered quantities: coarse salt reduced, spices shifted. Onion and garlic powders swapped for smoked variants, with ground coriander added for a fresh twist. Each element plays a distinct role. The salt anchors flavor, smoked powders punch the nose, coriander brightens. Works best massaged into firm steaks like ribeye or sirloin, catching juices mid-rest. Store leftovers airtight, no fridge required for months if dry. Use tactile feel and aroma, not just clocks. Prevents burning sugar pitfalls. Spice balance stops overpowering one note.
Steak Frites Redux
Simple pan-seared ribeye, thick-cut fries stacked beneath, topped with herb-garlic compound butter. Cast iron essential. Steakhouse rub replaced by smoky paprika and garlic powder with a pinch of cayenne. Use duck fat for fries; adds depth. Cook steaks hot—listen for sizzle, watch for crust forming at edges. Resting steak vital: juices redistribute, no dry bites. Fries crisp, golden with slight crunch, creamy inside. Butter melts slowly over steak. Total cook time around 32 minutes, adjusted for thickness. Classic bistro dish with a subtle smoky kick, hearty satisfying textures.
Spiced Marinated T-Bones
Marinate T-bone steaks in a bold, herbaceous blend featuring scallions, garlic, and spicy serrano peppers. Infused with zesty lime juice, toasted cumin, and mustard seeds, these thick-cut steaks cook over high heat for a charred crust and juicy center. Serve with a rustic corn-infused mashed potatoes for balance. No dairy, gluten, nuts, or eggs come into play here.
Steak with Jalapeño Miso Butter
Ribeye steak pan-seared with a spicy-sweet butter made from jalapeño, green onions, miso, and maple syrup. The butter is rolled, chilled, and sliced atop resting steak. Visual cues: a well-browned crust on the meat, a melted swirl of butter that melts into folds and crevices. Balances heat from jalapeño with umami-rich miso and sweetness. Substitute tahini for miso if needed. Use ghee or clarified butter if lactose intolerant. Resting time crucial to redistribute juices and prevent dryness. Simple sear, no overcooking, quick prep with food processor—knows kitchen wins are in timing and temperature control.
Grilled NY Steaks with Brown Butter Cream
Two rib-eye steaks grilled over high heat. Brown butter sauce with crème fraîche and aged sherry vinegar replaces traditional balsamic and cream. Soy sauce swapped for Worcestershire for a savory boost. Grill marks and crust signal readiness over timing. Sauce cooks down until nutty aroma develops, whisked with acidity and richness. Resting meat under foil avoids drying and keeps juices locked. Slicing thin after resting reveals tender, juicy pink interior. Sensory cues guide doneness; sizzle, smell, touch. Practical tips on handling flare-ups and sauce texture tweaks included.
Sous Vide Flank Steak Twist
Flank steak cooked sous vide at 56°C for a tender medium rare. Grilled rainbow carrots replace usual orange ones. Creamy goat cheese herb spread swaps the fresh cheese for tang. Lemon zest added to boost brightness. Quick sear on hot grill after sous vide locks in crust with rosemary aromatics. Technique focuses on visual cues like crust color and carrot char to gauge doneness. Hose off grill post-finish to avoid flare ups. Aromatic rosemary adds pine notes during cooking. Alternative herb suggestions included. Avoid overcooking by respecting temps and timing. Practical solutions for bags and airtight seals. Framework flexible for home or pro kitchens.