Man Style Spanish Steak Recipes

Steps:

• Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub on one side. Grill rub-side down over high heat, 3 to 4 minutes, then flip and grill 5 to 6 more minutes (for medium-rare). Serve with Sherry Vinegar Steak Sauce (recipe below).
• Whisk all of the ingredients in a bowl.
• Blend all of the ingredients in a food processor or blender until smooth. If the mixture is too thick to pour, add a few tablespoons of water.

Steps:

• 1. Salt and pepper raw steaks and dredge them through the flour.
• 2. Pour 2 Tbsp of oil into iron skillet and turn heat to medium. Let skillet heat thoroughly.
• 3. Sear the pieces of round steak and turn the fire on low.
• 4. Add chopped onion, bell pepper, jalapeno, tomato and can of Rotel.
• 5. Add can of tomato sauce and use the can to add water to just cover the top of the steaks.
• 6. Add salt, pepper, minced garlic, Worcestershire sauce and cayenne pepper (opt.).
• 7. Stir, cover and let simmer on low heat for at least one hour. Check and stir occasionally to prevent sticking or burning.
• 8. Liquid should thicken as it cooks.

Steps:

• Place all ingredients into food processor and pulse at first, then process to combine into thick but smooth sauce. Serve over sliced steak.

Steps:

• Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Meanwhile, thoroughly pat the steaks dry with paper towels. Lightly coat each side of the steaks with canola oil and sprinkle generously with salt and pepper.
• Add 1 to 2 tablespoons canola oil to the skillet (this will help create a great crust on the steaks) and add the steaks. Do not crowd them; if you cannot leave room between the steaks, use 2 skillets. Without moving them, cook the steaks 3 minutes. Using tongs, flip them and cook 1 more minute for rare, 2 more minutes for medium rare or 4 more minutes for medium. Transfer the steaks to a plate and cover loosely with foil. Let rest at least 5 minutes before cutting into them.
• Pour out the used oil from the skillet and add a glug of new oil. Reduce the heat to medium. Add the shallots and garlic to the skillet and cook until they just begin to brown, 3 to 5 minutes. Add the beef broth, Worcestershire sauce and sherry vinegar and bring the sauce to a boil. Cook until reduced by half, 3 to 5 minutes. Turn off the heat and whisk in the butter until it has melted and the sauce has thickened. Stir in the olives, if using.
• Put each steak on a plate; spoon the sauce over the top and sprinkle with chives.

Steps:

• Trim steak, and sprinkle with tenderizer.
• Brown on both sides in hot fat and arrange in a shallow casserole.
• Sprinkle with soup mix.
• Add bay leaf, sliced peppers, tomatoes and sherry.
• Cover and bake at 350* for 1 hour or until tender.

Steps:

• Place steak in large ziploc bag, add vinaigrette. Seal bag, turn to coat and refrigerate at least 6 hours.
• Coat grill rack with nonstick spray and preheat to medium high (350-400 degrees F/180-200 degrees C).
• Remove steak from marinade and discard marinade.
• In a small bowl combine paprika, coriander, salt and pepper.
• Rub spice mixture on both sides of steak; coat well.
• Grill steak 4-5 minutes per side or until thermometer reads 145 F/65 C degrees for medium-rare.
• Transfer steak to a cutting board and let rest 10 minutes.
• Thinly slice steak across the grain, drizzle with lime juice and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the ground beef, crackers, milk, pepper, salt, garlic powder, and Italian seasoning. Form 6 or 8 large beef patties, and place in a 9x13 inch baking dish, or other shallow casserole dish. Pour the condensed soup evenly over the top of the patties, and sprinkle canned mushrooms over the top. Cover the pan with a lid or aluminum foil.
• Bake for about 45 minutes in the preheated oven, or until beef patties are well done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season the steak with salt and pepper to taste. Dredge in the flour and shake off the excess. Heat the oil in a frying pan over medium-high heat. Brown the steaks in the oil, then transfer to a large, shallow casserole dish. Sprinkle the garlic, onion, and green pepper over top, pour in water, and wrap with aluminum foil.
• Bake in preheated oven until steak is tender and vegetables are soft, about 1 1/2 hours.

Steps:

• Cut steak in serving pieces.
• Roll in flour.
• Heat oil; salt and pepper steaks; and brown on each side.
• Place in baking dish.
• Add onion to oil, saute until soft.
• Add pepper, mushrooms, tomato sauce, worcestershire sauce and lemon juice.
• Cook and stir for 2 minutes.
• Pour over steaks in baking dish.
• Bake, covered at 350* for 1/1/2 hour.