SHAVE STEAK RECIPES

Name: Original Philly Cheese Steak
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 servings or 2 very hungry servings
Cuisine: american
Ingredients: 2 onions, peeled and finely sliced; Extra-virgin olive oil; Freshly ground black pepper; Splash white wine vinegar; 8 very thin sirloin steaks; Sea salt; 8 ounces (225 grams) provolone; 1 French baguette; A couple of handfuls of wild rocket, washed; French mustard

ORIGINAL PHILLY CHEESE STEAK RECIPE | JAMIE OLIVER | FOOD ...

Original Philly Cheese Steak Recipe | Jamie Oliver | Food ... image

I had this in some diner in America. Have one right after work when you're hungry and tired. It's the best.

Provided by Jamie Oliver

Categories main-dish

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 4 servings or 2 very hungry servings

Number Of Ingredients 10

Ingredients

2 onions, peeled and finely sliced
Extra-virgin olive oil
Freshly ground black pepper
Splash white wine vinegar
8 very thin sirloin steaks
Sea salt
8 ounces (225 grams) provolone
1 French baguette
A couple of handfuls of wild rocket, washed
French mustard

Steps:

Cook the onions in a little olive oil until golden brown, season with freshly ground black pepper and add a splash of white wine vinegar.
Drizzle olive oil over the thin slices of meat and season with sea salt and freshly ground black pepper. Cook the steaks on a very hot griddle pan, and after a couple of minutes turn them over and shave the cheese onto each steak. Warm the baguette in the oven.
To serve, slice the baguette in half, pile on the fried onion, then the steaks, top with rocket and finally spoon on the mustard. Place the top on the bread and slice into 4 or 2 pieces.

BISTECCA (PORTERHOUSE STEAK) WITH WALNUT SALSA VERDE ...

Bistecca (Porterhouse Steak) with Walnut Salsa Verde ... image

Rachael takes inspiration from Italy in this anniversary steak dinner with crispy potatoes + a parsley and walnut salsa verde.

Provided by Rachael Ray

Number Of Ingredients 40

Ingredients

2-2 ½ pounds small thin-skinned potatoes
6 cloves crushed garlic
Salt
¼ cup EVOO
3 tablespoons butter
½ small onion
finely chopped or very thinly sliced
3-4 sprigs rosemary
½ cup heavy cream
1 egg
1 cup (2 ounces) Parmigiano-Reggiano
⅛ teaspoon freshly grated nutmeg
White pepper or fine black pepper
A handful of parsley
2 large porterhouse steaks
1 ½-2 inches thick
A few sprigs of rosemary
A few large cloves garlic
crushed
Salt and coarse black pepper
Olive oil non-aerosol spray
2 lemons
halved
to char
1 cup packed parsley
¼ cup celery tops/leaves
optional
3 tablespoons drained capers in brine
½ cup toasted walnuts
3-4 anchovy filets
2 cloves garlic
crushed
Juice of 1 lemon
½ cup pitted green Castelvetrano
Cerignola or other buttery green olives
½ cup EVOO
Wild arugula
Cracked green olives
Toasted walnut pieces
to scatter

Steps:

For the crispy potato skillet pie, place potatoes and crushed garlic in pot, cover with water by 2 inches and bring to a boil
Salt the water and cook until tender, 12 minutes or so
Preheat oven to 400°F, with rack at center
  Drain potatoes
Heat EVOO in a medium cast-iron skillet and melt butter in it over medium heat
Add onions and rosemary and stir 2 minutes
Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Whisk up cream and egg, half of the cheese, nutmeg and pepper
 Add potatoes to pan and crush with flat edges of spatula or a potato masher
 Combine with onions and rosemary
 Add cream mixture, combine gently and flatten, then top with remaining cheese and bake 15 to 18 minutes
 Cool 10 to 15 minutes, turn upside down onto platter and top with parsley
Or, just serve from pan, which is equally tasty
For the bistecca, pat meat dry, cover with rosemary and garlic and let come to room temperature
   Rub meat with crushed garlic and season with rosemary
   Heat a large cast-iron skillet over medium-high heat and oven to 400°F, with rack at center
Add salt and coarse pepper to beef
  Spray pan with a light coating of oil; spray steak as well
Cook steak 7 minutes or so on each side and brown edges, then transfer to oven 5 minutes for medium-rare
 Char a lemon in last minutes of cook time, cut-side down
  While beef cooks, make the salsa
For the walnut salsa verde, combine ingredients in a food processor and pulse into coarse sauce
 Adjust seasonings
Transfer meat to a cutting board and rest 10 minutes, then cut from bone and slice ¼ inch thick across the strip and the filet
To serve, arrange meat on large platter and top with charred lemon juice, then parsley and walnut salsa and garnish the platter with arugula leaves, cracked olives and walnut pieces

More about "shave steak recipes"

BISTECCA (PORTERHOUSE STEAK) WITH WALNUT SALSA VERDE ...

Rachael takes inspiration from Italy in this anniversary steak dinner with crispy potatoes + a parsley and walnut salsa verde.
From rachaelrayshow.com

To serve, arrange meat on large platter and top with charred lemon juice, then parsley and walnut salsa and garnish the platter with arugula leaves, cracked olives and walnut pieces

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CELERIAC | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

All you need to make celeriac really special is a little bit of olive oil and some lovely herbs
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/VeganDiet
Calories 34 calories per serving

1. This is the most underrated vegetable in the whole of the United Kingdom. It's available in every single supermarket, we walk past it all the time, and yet we still take no notice of it. It's an incredible vegetable, it's really good for you and you only need to use 2 or 3 ingredients to bring it to life and blow people's socks off.
2. Shave off the celeriac ends and throw them away, then use your knife to peel away the outside skin, cutting away any cracks and crannies as you go. Once you've cut the edge you’ll be able to see the thickness of the skin you need to peel away. Chop the celeriac up into slices, then into rough 1cm cubes.
3. Put a casserole-type pan on a medium-high heat and add a lug of olive oil. Rip in the lemon thyme - the smells from this will be outrageous – then go straight in with the diced celeriac and a generous pinch of salt. Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender. Make sure you keep it moving - you want it to fry lightly from the bottom, and kind of steam in its own moisture.
4. At this stage, you have two choices. You can either serve it up blonde or you can take the lid off and fry for a further 4 minutes or so, to take the colour much darker. This is such a flexible recipe, you can make it the day before and reheat when you need, or you can blitz it up with some stock for a delicious soup. Give it a try.

See details

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Inspired by her teenage travels to Thailand, Jodie’s rich, hearty aromatic beef curry is what weekends were made for. The curry paste is a proper arm workout and makes far more than you need, so simply freeze whatever you don’t use for another day. Job done!
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 809 calories per serving

1. To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
2. Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
3. Peel the lime zest, then finely chop the rind and pound with the chillies.
4. Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
5. Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
6. Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
7. To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
8. Roughly chop the meat into 4cm chunks.
9. Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
10. Tip in the beef, peanuts and coconut milk, and bring to the boil.
11. Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
12. Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
13. For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked – you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
14. For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
15. Cook the rice according to the packet instructions.
16. Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
17. Scatter the crispy shallots over the rice and serve with the curry and salad.

See details

CELERIAC | VEGETABLES RECIPES | JAMIE OLIVER RECIPES

1. This is the most underrated vegetable in the whole of the United Kingdom. It's available in every single supermarket, we walk past it all the time, and yet we still take no notice of it. It's an incredible vegetable, it's really good for you and you only need to use 2 or 3 ingredients to bring it to life and blow people's socks off.
2. Shave off the celeriac ends and throw them away, then use your knife to peel away the outside skin, cutting away any cracks and crannies as you go. Once you've cut the edge you’ll be able to see the thickness of the skin you need to peel away. Chop the celeriac up into slices, then into rough 1cm cubes.
3. Put a casserole-type pan on a medium-high heat and add a lug of olive oil. Rip in the lemon thyme - the smells from this will be outrageous – then go straight in with the diced celeriac and a generous pinch of salt. Turn the heat down to medium, pop the lid on and cook for 20 to 25 minutes, or until tender. Make sure you keep it moving - you want it to fry lightly from the bottom, and kind of steam in its own moisture.
4. At this stage, you have two choices. You can either serve it up blonde or you can take the lid off and fry for a further 4 minutes or so, to take the colour much darker. This is such a flexible recipe, you can make it the day before and reheat when you need, or you can blitz it up with some stock for a delicious soup. Give it a try.

See details

BEEF MASSAMAN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

1. To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
2. Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
3. Peel the lime zest, then finely chop the rind and pound with the chillies.
4. Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
5. Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
6. Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
7. To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
8. Roughly chop the meat into 4cm chunks.
9. Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
10. Tip in the beef, peanuts and coconut milk, and bring to the boil.
11. Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
12. Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
13. For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked – you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
14. For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
15. Cook the rice according to the packet instructions.
16. Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
17. Scatter the crispy shallots over the rice and serve with the curry and salad.

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