BIG MISS STEAK RECIPES

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STEAK TACO | ALLRECIPES



Steak Taco | Allrecipes image

Slices of grilled flank steak are served on tortillas with avocado, pickled onions, lettuce, and cabbage.

Provided by Avocados from Mexico

Categories     Avocados from Mexico

Yield 6 servings

Number Of Ingredients 13

1 (3/4 pound) flank steak, trimmed
½ teaspoon freshly ground black pepper
Cooking spray
1 tablespoon fresh lime juice
½ tablespoon olive oil
2 cloves garlic, minced
¼ teaspoon kosher salt
1 cup chopped romaine lettuce
1 cup chopped red cabbage
1 Avocado from Mexico, sliced
1 (16 ounce) jar pickled red onions
Grilled scallions for garnish
6 (6 inch) corn tortillas

Steps:

  • Sprinkle steak with pepper, pressing to adhere.
  • Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
  • Cut steak diagonally across grain into thin slices. Mix lime juice, olive oil and garlic and drizzle over steak; sprinkle with salt.
  • Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred.
  • Heat scallions on grill until lightly charred.
  • Divide steak among tortillas.
  • Top with romaine, red cabbage, avocado and pickled red onions.
  • Garnish with grilled scallion.

Nutrition Facts : Calories 230.5 calories, CarbohydrateContent 29 g, CholesterolContent 13.6 mg, FatContent 9 g, FiberContent 6 g, ProteinContent 10.7 g, SaturatedFatContent 1.9 g, SodiumContent 2011.2 mg, SugarContent 2.1 g

STEAK DIANE RECIPE | GUY FIERI | FOOD NETWORK



Steak Diane Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 13

1 quart low-sodium beef stock
Four 6 to 8-ounce filet mignons
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 tablespoons butter
2 tablespoons extra-virgin olive oil
3 cups thinly sliced cremini mushrooms
2 shallots, sliced
4 cloves garlic, minced
1/2 cup brandy
1/2 cup dry red wine
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce

Steps:

  • Pairs well with: cabernet
  • Add the beef stock to a saucepan and reduce over medium-high heat to 1/2 cup, about 1 hour.
  • Sprinkle the steaks on both sides with the salt and pepper. In a large skillet or cast-iron pan over medium-high heat, heat 2 tablespoons of the butter and the olive oil. When the butter has melted and the oil shimmers, add the steaks. Brown the steaks on both sides, 3 minutes per side. Transfer the steaks to a plate and set aside, lightly covered with foil.
  • Add the mushrooms and shallots to the pan and cook for 2 minutes, stirring frequently, adding oil if needed. Add the garlic. When the garlic is lightly colored, add the brandy (be careful, it can ignite). Add the wine, mustard, Worcestershire and the reduced beef stock. Simmer for 2 to 3 minutes more. Return the steaks to the pan and finish cooking them to the desired temperature, 2 to 4 minutes, depending upon the size of the filets and desired temperature/doneness. For medium-rare, cook to 135 degrees F on an instant-read thermometer. Add the remaining 2 tablespoons butter to the sauce to melt.
  • To serve, place a steak on each plate and pour the sauce over the steak.

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