World Best Steak's Recipes

Wednesday, April 1, 2015

Sarasota's Last Minute Au Jus And More

Total Time: 13 mins Preparation Time: 3 mins Cook Time: 10 mins

Ingredients

1 (10 1/2 ounce) can french onion soup
1 (10 1/2 ounce) can beef broth, use low salt
1/4 cup red wine (i like a cabernet or a merlot)
3/4 cup water
2 teaspoons worcestershire sauce
1/4 teaspoon sugar
1 bay leaf
pepper
1/2 teaspoon dijon mustard

Recipe

1 sauce -- in a small sauce pan on medium heat add all the ingredients except the pepper. note: if you don't want to use red wine, you can use all water. cook on medium heat (not boiling) for at least 5-10 minutes to slightly reduce. taste for seasoning and add any pepper if needed and remove the bay leaf.
2 option -- i add mustard because i enjoy the tang it gives. this is completely up to you. after it is done cooking is when i add the mustard if you want.
3 serve -- let it rest off the heat for 1-2 minutes. i serve this as is, but for prime rib, i often strain it for a clear au jus. it is all personal preference. as i mentioned, this is great over a cheaper cut of steak; like skirt steak with mashed potatoes or a nice strip or porterhouse. you can use it over anything, even a good pot roast.
4 just enjoy !

Ham And Hot Fruit Salad

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

Servings: 4
4 ham steaks, 1 inch thick
1 (1 lb) can sliced pineapple, drained
1 (1 lb) can apricot halves, drained
1 (1 lb) can pear halves in natural juice, drained
1 (1 lb) can peach halves in syrup, drained
1/2 cup butter
2 teaspoons curry powder
1 cup brown sugar
2 tablespoons cornstarch

Recipe

1 place ham steaks in a casserole dish.
2 combine all the drained fruits and pour over the ham steaks.
3 melt the butter and curry powder together until bubbly and add the brown sugar and corn starch.
4 drizzle this evenly over the ham and fruit.
5 cover with foil and bake at 350°f for 1 hour.
6 *the ham steaks can be omitted and the fruit used as a hot fruit salad on its own.

Green Chile Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

Servings: 4
1 lb lamb shoulder chop, cooked and diced (or 1lb cooked shredded lamb, 1 lb leftover cooked chicken, 1lb leftover cooked roast beef or cooked )
1 cup onion, coarsely chopped (adjust to personal tastes)
1 tablespoon minced garlic (about 3 garlic cloves)
1 teaspoon ground cumin
2 cups of stokes green chile sauce with lamb, divided
1 1/2-2 cups shredded monterey jack cheese or 1 1/2-2 cups colby cheese, blend
8 corn or 8 flour tortillas

Recipe

1 prepare all of the veggies being used, set aside and preheat the oven to 375°f.
2 if using fresh lamb shoulder steaks: remove excess fat from 1½ pounds of lamb shoulder steaks. season with salt, garlic powder, cumin powder and onion powder then slowly simmer in oil in a skillet till tender. when the lamb has completed cooking set it aside.
3 if using shredded lamb, leftover chicken, leftover cooked roast beef, leftover cooked steak: shred the meat and set aside. meanwhile, gently sauté the chopped onions and garlic with oil in a skillet for about 5 minutes and mix into the reserved meat mixture and set aside.
4 if using fresh ground beef or turkey, sauté it with the onions, garlic and ground cumin in a frying pan till the beef is brown and no longer pink. drain off the fat and set aside.
5 moisten six sheets of paper towels, wrap them around the tortillas and microwave them for 45 seconds on high power so to soften them.
6 spoon 1 tbsp of the reserved enchilada sauce mix over each tortilla, spoon ~ ¼ cup of meat mixture and a little cheese on top and roll up the tortillas. smear ½ cup of the sauce on the bottom of an 8x11 baking dish and place the rolled tortillas in the dish.
7 add any remaining meat to the bowl of the enchilada sauce and stir well. pour this mix over the enchiladas. sprinkle the remainder of the cheese over the enchiladas and bake for 15 - 20 minutes in the preheated oven at 375°f or till the cheese is melted and the sauce is bubbly.
8 remove from the oven and serve with the toppings as described above. i like to serve this with a mixed green salad on the side.
9 i like the kiss principle of “keep it simple stupid”. for desert, i serve a simplified version of fried ice cream. i roll scoops of vanilla ice cream in crushed frosted corn flakes, add some sliced bananas and squirt a little of chocolate syrup over each serving. many of you didn’t know how to fake a fried ice cream desert, did you?

Roman Scallopine

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

Servings: 4
6 boneless veal steaks (150g each)
12 slices salami
60 g dry parmesan cheese
60 g butter
1 tablespoon flour
1 medium onion (sliced)
2 garlic cloves (crushed)
1/2 cup dry wine
3/4 cup water
1 (140 g) can tomato paste
1 pinch salt and pepper (to taste)
1/2 cup sour cream

Recipe

1 cut each veal steak in half and flatten with a mallet.
2 top each piece with a slice of salami and a teaspoon of parmesan cheese.
3 fold filled steaks over and secure with a toothpick.
4 melt butter in a large frypan.
5 fry veal on each side over high heat until browned. lift out and set aside.
6 fry onions and garlic until soft.
7 blend in flour.
8 stir in wine, water and tomato paste. stir until sauce boils.
9 season with salt and pepper.
10 return veal to pan, cover and simmer ~20 mins until tender.
11 carefully stir in the sour cream.

Succulent Skirt Steak

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

Servings: 4
2 lbs inside skirt steaks
5 garlic cloves, minced
2 medium tomatoes, diced
1/2 cup olive oil
6 tablespoons worcestershire sauce
1 tablespoon horseradish
1 tablespoon dijon mustard
2 tablespoons fresh squeezed lime juice
1 teaspoon salt
1 teaspoon cracked black pepper

Recipe

1 cut skirt steak into three equally-sized portions. place in a freezer bag or non-reactive bowl.
2 wisk together remaining ingredients. pour over steak.
3 marinate in the refrigerator for 12-24 hours.
4 to grill: pile coals on one side of the grill so that the top of the pile touches the grill grate. you want the skirt steak to be right on top of the blazing red-hot coals. (in fact, some people actually skip the grate and cook directly on the coals after blowing the ash off.).
5 sear the steaks, about 2 minutes on each side.
6 allow the steak to rest about ten minutes before slicing.
7 slice the steak into 1/2 to 1 inch-thick slices, cutting against the grain.
8 serve and enjoy.

Memaw's Meatloaf

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

2 -3 lbs lean ground beef or 2 -3 lbs ground turkey or 2 -3 lbs ground chicken
1 knorr's beef bouillon cubes or 1 knorr's vegetable bouillon cube
1 cup water, very warm
1 (1 1/4 ounce) package lipton onion soup mix or 1 (1 1/4 ounce) package beef and onion soup mix
3/4 cup seasoned bread crumbs
2 eggs
1/3 cup ketchup
3/4 cup water
1/4 cup parmesan cheese
1 tablespoon fresh parsley, finely chopped
1 medium vidalia onions or 1 medium sweet onion
1 tablespoon a.1. original sauce (optional)
1/2 teaspoon ground pepper
salt

Recipe

1 preheat oven to 350.
2 open cooking bag and spray inside evenly with cooking spray. place bag inside large baking dish and set aside. (these bags can be found in the foil isle).
3 dissolve bouillon cube in 1 cup hot water and set aside.
4 slice onion thinly and set aside.
5 place ground beef in large mixing bowl and break apart to loosen meat.
6 break eggs into small mixing bowl and beat with fork until smooth.
7 pour eggs on top of ground beef.
8 add all of the other ingredients except the water with the dissolved bouillon cube.
9 mix thoroughly with your hands ensuring that all ingredients are worked through the meat evenly.
10 tip: you can wear latex gloves to mix your meatloaf. it helps mix all the ingredients evenly and solves the problem for those who do not like to handle raw meat.
11 shape meat into a nice log shape.
12 place sliced onion on top of meatloaf.
13 gently slide meatloaf into the prepared cooking bag.
14 pour dissolved bouillon cube mixture into the cooking bag.
15 close bag with bag fastener.
16 cut two small air holes on top of the bag.
17 bake for approximately 1 hour.
18 check meat temperature with a baking thermometer to ensure that your meatloaf is completely cooked in teh middle. meatloaf should be golden brown on the outside.
19 let meatloaf sit for 15 minutes before slicing and serve with your favorite side dishes.