FLAT STEAK RECIPES RECIPES
TENDER FLAT IRON STEAK RECIPE - FOOD.COM - RECIPES, FOOD ...
A popular "new" cut of steak (Top Blade Steak) that is cheaper and surprisingly more flavorful than the expensive steaks that is gaining popularity in the US. Posted for forum request. Said to be replacing the last steak-cut-fad "the hanger"...from Gourmet Sleuth
Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients thoroughly and marinate steak for one hour.
- Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.
Nutrition Facts : Calories 976.6, FatContent 65.1, SaturatedFatContent 20.9, CholesterolContent 294.8, SodiumContent 336.9, CarbohydrateContent 2, FiberContent 0.2, SugarContent 0.1, ProteinContent 85.4
FIORENTINA STEAK | JAMIE OLIVER RECIPES
Bistecca alla Fiorentina is the king of all Italian steaks. It’s essentially a fat T-bone or porterhouse steak, which is normally cooked quite blue. It’s delicious, but I prefer it cooked medium-rare. I think it’s important to cook one big steak, which means you can look after it better and build up more flavour and colour on the outside, leaving you with the most delicious, blushing, juicy inside. Traditionally, Fiorentina steak is cooked over hot coals, but I’ve written this to be cooked in a pan so it’s more accessible. With crispy potatoes and salsa verde to complement it, this is an amazing treat-night dinner for four lucky people.
Total Time 1 hours 10 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Get your steak up to room temperature before you cook it. Wash the potatoes and cut into 3cm chunks. Parboil in a pan of boiling salted water with the whole unpeeled garlic cloves for 8 minutes.
- Meanwhile, trim the fat on the steak to 1cm thick and put the steak aside. Finely chop the fat offcuts, place in a large cold frying pan and put on a medium-high heat to render the fat. Once sizzling, drain and add the potatoes and garlic. Cook for 30 minutes, or until golden and crisp, stirring occasionally. Strip in the rosemary leaves for the last 2 minutes, then leave on the lowest heat.
- Meanwhile, put a separate cold, non-stick frying pan on a medium-high heat and use tongs to hold the steak fat edge down for 6 minutes to render the fat and get it dark golden. Turn on to the bone edge for another 6 minutes to heat the bone. Now, gently turn the steak on to one of its flat sides. Cook for 6 minutes on each flat side (or 8 minutes for medium-rare). Remove to a board, cover, and rest, pouring pan juices over the potatoes.
- Pick the mint, parsley and basil leaves into a food processor. Pulse, then add the rest of the salsa verde ingredients with 8 tablespoons of oil. Blitz to your desired consistency, then taste and season to perfection.
- I like to carve and season the steak at the table, serving it with the crispy spuds and salsa verde alongside. Squeeze the sweet garlic out of its skins and enjoy.
Nutrition Facts : Calories 695 calories, FatContent 43.2 g fat, SaturatedFatContent 10.7 g saturated fat, ProteinContent 30.6 g protein, CarbohydrateContent 46.2 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0.9 g salt, FiberContent 3.9 g fibre
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FIORENTINA STEAK | JAMIE OLIVER RECIPES
Bistecca alla Fiorentina is the king of all Italian steaks. It’s essentially a fat T-bone or porterhouse steak, which is normally cooked quite blue. It’s delicious, but I prefer it cooked medium-rare. I think it’s important to cook one big steak, which means you can look after it better and build up more flavour and colour on the outside, leaving you with the most delicious, blushing, juicy inside. Traditionally, Fiorentina steak is cooked over hot coals, but I’ve written this to be cooked in a pan so it’s more accessible. With crispy potatoes and salsa verde to complement it, this is an amazing treat-night dinner for four lucky people.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine italian
Calories 695 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine italian
Calories 695 calories per serving
- Get your steak up to room temperature before you cook it. Wash the potatoes and cut into 3cm chunks. Parboil in a pan of boiling salted water with the whole unpeeled garlic cloves for 8 minutes.
- Meanwhile, trim the fat on the steak to 1cm thick and put the steak aside. Finely chop the fat offcuts, place in a large cold frying pan and put on a medium-high heat to render the fat. Once sizzling, drain and add the potatoes and garlic. Cook for 30 minutes, or until golden and crisp, stirring occasionally. Strip in the rosemary leaves for the last 2 minutes, then leave on the lowest heat.
- Meanwhile, put a separate cold, non-stick frying pan on a medium-high heat and use tongs to hold the steak fat edge down for 6 minutes to render the fat and get it dark golden. Turn on to the bone edge for another 6 minutes to heat the bone. Now, gently turn the steak on to one of its flat sides. Cook for 6 minutes on each flat side (or 8 minutes for medium-rare). Remove to a board, cover, and rest, pouring pan juices over the potatoes.
- Pick the mint, parsley and basil leaves into a food processor. Pulse, then add the rest of the salsa verde ingredients with 8 tablespoons of oil. Blitz to your desired consistency, then taste and season to perfection.
- I like to carve and season the steak at the table, serving it with the crispy spuds and salsa verde alongside. Squeeze the sweet garlic out of its skins and enjoy.
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EASY TUNA STEAK RECIPES - OLIVEMAGAZINE
From Moroccan tuna kebabs to chargrilled tuna stew and tamarind-glazed salad, try our recipes for vibrant midweek meals and impressive entertaining ideas
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From olivemagazine.com
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FLAT IRON STEAK RECIPE (EASY & VERSATILE) | KITCHN
It takes under 30 minutes to make this incredibly tender flat iron steak.
From thekitchn.com
Total Time 1500S
Category Main dish, Dinner, Meat dish
Calories 339 cal per serving
From thekitchn.com
Total Time 1500S
Category Main dish, Dinner, Meat dish
Calories 339 cal per serving
- Reduce the heat to medium. Flip the steak and continue to cook, flipping every 1 to 2 minutes, until the thickest part of the steak registers 125°F to 130°F for medium rare, 4 to 6 minutes more (for a total cooking time of 12 to 15 minutes from when the steak first went into the pan). Transfer the steak to a clean cutting board and let rest for 5 minutes. Slice across the grain to serve.
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JOHNNY VEGAS' FILLET STEAK FLAMBé | JAMIE OLIVER RECIPES
Johnny fell in love with a dish like this while filming in Cape Town. If you’re looking for something to cook for a super-special occasion, it definitely has the wow factor. It’s certainly not something you’d eat every day and is quite cheffy in method, but utterly joyful to eat. Do try flambéing – it adds an amazing depth of flavour.
From jamieoliver.com
Total Time 15 minutes
Calories 581 calories per serving
From jamieoliver.com
Total Time 15 minutes
Calories 581 calories per serving
- Strip the rosemary and thyme into a pestle and mortar with a good pinch of black pepper, bash to a paste, then muddle in the red wine vinegar and 1 tablespoon of olive oil. Rub all over the steaks and leave to marinate for 30 minutes.
- Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside. Quarter the mushrooms, then pick and finely chop the parsley leaves.
- Get all the other ingredients measured out and ready to go, as you want everything to happen within 6 minutes once the steaks hit the pan – read to the end of the next paragraph before you start cooking so you know what’s coming.
- Place a large frying pan on a high heat to get screaming hot. Brush the herbs off the steaks, then place the steaks in the pan with a drizzle of olive oil and the butter.
- Cook for 6 minutes in total, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go.
- Within this time, as soon as the butter turns dark golden and the steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggling the pan to keep things moving.
- Pour in the brandy, then carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside, add the red wine and reduce by half (if you need to put the flame out, swiftly place a large metal lid over the pan).
- Drizzle in the cream, turning the steaks in the sauce until they are nicely coated (briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce, to avoid overcooking).
- Sprinkle over the parsley, then stir through the mustards. Slice the steaks in half, place on a warmed plate and drizzle with the sauce, then scatter over the dressed pepper sprinkle and tuck in. Delicious served with shoestring fries.
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