STEAK STRIPS RECIPES RECIPES

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SPECIAL STRIP STEAKS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Special Strip Steaks Recipe: How to Make It - Taste of Home image

I like to use my wonderful cast-iron skillet, inherited from my mother, when I'm preparing this delicious steak, notes Janice Mitchell from Aurora, Colorado.

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 8

2 boneless beef top loin steaks (8 ounces each)
1 garlic clove, halved
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/4 cup sherry or beef broth
1/4 teaspoon Worcestershire sauce
2 tablespoons chopped green onion

Steps:

  • Rub steaks with garlic and sprinkle with salt and pepper; set aside. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Add the steaks and cook over medium heat for 3-7 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°).

Nutrition Facts : Calories 389 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 115mg cholesterol, SodiumContent 807mg sodium, CarbohydrateContent 6g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 48g protein.

SAUCY STEAK STRIPS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Saucy Steak Strips Recipe: How to Make It - Taste of Home image

Tomato and chili sauces lend nice flavor to this simple stir-fry of sirloin strips and crunchy green beans. You can serve it alone, but we like it over rice or noodles. —Lacey Cook of Nedrow, New York

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 11

3/4 pound lean boneless beef sirloin steak, trimmed and cut into thin strips
1 tablespoon canola oil
1-1/2 cups sliced onions
1 can (8 ounces) tomato sauce
1/2 cup beef broth
1 tablespoon chili sauce
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (9 ounces) frozen cut green beans, thawed
Hot cooked rice or yolk-free noodles, optional

Steps:

  • In a large nonstick skillet, brown steak in oil over medium heat. Remove and set aside. In the same skillet, saute onions in drippings until tender. Add the tomato sauce, broth, chili sauce, sugar, salt and pepper; cook and stir for 3 minutes., Add beans and beef. Cook and stir over medium heat until meat and beans are tender and sauce is slightly thickened. Serve over rice or noodles if desired.

Nutrition Facts : Calories 230 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 779mg sodium, CarbohydrateContent 15g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat

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This is sort of a stir fry..steak strips are very quickly fried in a sizzling hot heavy skillet and the addition of balance of ingredients makes a wonderful dish served over cooked noodles or rice. Do try it.
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STEAK STRIPS RECIPES RECIPES ALL YOU NEED IS FOOD
With juicy steak, crunchy greens and sticky soy, this beef stir-fry recipe is a real winner.
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Total Time 25 minutes
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Calories 511 calories per serving
  • { "@type": "HowToStep", "text": "
    1. Trim the broccoli, cutting any larger broccoli stems in half lengthways, then place in a heatproof bowl and cover with boiling water. Add a good pinch of sea salt and leave for 10 minutes, then drain and put to one side. Half-fill a pan with water and bring to the boil.
    2. Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.
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    5. Peel and finely slice the onion and garlic, then peel and finely chop the ginger.
    6. Heat a splash of olive oil in a wok or large frying pan over a high heat, then add the onions, garlic and ginger. Fry for a couple of minutes, or until the onions have softened slightly.
    7. Add the seasoned pieces of steak and stir-fry for 1 to 2 minutes, then add the broccoli and fry for a further 2 minutes, stirring constantly.
    8. Pour in the soy sauce and 1 teaspoon of sesame oil, toss in the pan until everything is well coated, then serve with the egg noodles.
    9. Cut the lime into wedges for squeezing over, and finely slice the chilli (deseed if you like), then sprinkle over the top.
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THE PERFECT NEW YORK STRIP STEAK RECIPE - FOOD NETWORK
Reverse staging is the definitive way to cook thick steaks for a nice brown crust and a perfectly juicy interior. Slow-cook them in the oven to bring them up to temperature, then quickly sear the outsides by basting with hot butter, a French technique called "arroser."
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 0 minutes
Category main-dish
  • Sear the steaks: Heat skillet over high heat. Add the oil and heat until smoking; then add the steaks. Cook for 1 minute, undisturbed. Flip steaks, drain off the fat, then cook another 1 minute, undisturbed. Meanwhile, gently smash the garlic cloves with the heel of your hand until you hear a crack, leaving the peels attached.Add 2 tablespoons of butter, garlic cloves, thyme, and rosemary to the skillet. Tilt the pan and continually baste the steaks with the hot butter as it browns and gets foamy. Take the pan off the heat as you baste if the butter is browning too quickly or the herbs and garlic are starting to burn. Add remaining tablespoon of butter; once the first side is well-browned, flip the steaks and continue basting—a French technique called arroser—until the butter is no longer foamy. (Once the steaks have been flipped, Chef Pandel continues basting with his pan entirely off the heat; you may need to do the same, depending on the variables of stove temperature, pan, and the steaks themselves.) When it's no longer foamy, the butter has done its job and the steaks should be well seared with a nice crust. Check the temperature of the steaks: for medium-rare, the internal temperature should be 125 degrees F–130 degrees F. Remove steaks to the rack to rest, about 10 minutes. Serve right away.
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Calories 124.2 per serving
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SAUTEED STEAK STRIPS WITH MUSHROOMS RECIPE - FOOD.COM
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Total Time 25 minutes
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Calories 511 calories per serving
  • { "@type": "HowToStep", "text": "
    1. Trim the broccoli, cutting any larger broccoli stems in half lengthways, then place in a heatproof bowl and cover with boiling water. Add a good pinch of sea salt and leave for 10 minutes, then drain and put to one side. Half-fill a pan with water and bring to the boil.
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    4. Drop the noodles into the pan of boiling salted water and cook until just tender. Drain, then toss with 2 teaspoons of sesame oil and return to the pan. Cover to keep warm.
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