RIBBED CAST IRON SKILLET STEAK RECIPES
BALSAMIC-GLAZED STEAK ROLLS RECIPE - TABLESPOON.COM
Tender steak rolls filled with zesty vegetables and drizzled with a glaze that is simply out-of-this-world delicious.
Provided by Daring Gourmet
Total Time 30 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 16
Steps:
- Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
- Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
- Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll.
- Roll it up, and secure it with a toothpick. Repeat for each steak roll.
- For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
- Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.
- Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.
Nutrition Facts : Calories 799.4 , CarbohydrateContent 7.2 g, CholesterolContent 265.2 mg, FiberContent 1.3 g, ProteinContent 68.7 g, SaturatedFatContent 20.2 g, ServingSize 1 Serving, SodiumContent 497.2 mg, SugarContent 4.5 g
P.F. CHANG'S SPICY GREEN BEANS RECIPE | TOP SECRET RECIPES
Menu Description: "Stir-fried with Sichuan preserves, fiery chili sauce and garlic." Here's an easy side dish that you can start a day or two before you plan to serve it. Planning ahead like this will allow the spicy Sichuan mixture some time to pickle in the salt and acids. When you're ready to cook, a high-heat saute is put on the beans, and in less than five minutes you've got yourself an impressive, flavorful side that goes great with a slew of entrees—Asian-style or not. Try pairing my clone recipe for P.F. Chang's Kung Pao Chicken recipe with these spicy green beans. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 3 hours 20 minutes0S
Prep Time 1 hours 40 minutes0S
Cook Time 1 hours 40 minutes0S
Number Of Ingredients 10
Nutrition Facts : Calories 570 calories
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