Paprika Flank Steak With Watercress Recipes

Steps:

• Stir together the mayonnaise and paprika in a small bowl until smooth. Sprinkle the flank steak with salt and pepper, then evenly spread the paprika mayonnaise on top of the meat. Set aside for 15 minutes.
• Meanwhile, toast the coriander and cumin seeds in a medium skillet over medium heat until fragrant, about 2 minutes. Transfer to a bowl to cool, then pulse in a spice grinder until finely ground and return to the bowl. Toast the cashews and pistachios in the same skillet, stirring occasionally to prevent burning, until browned, about 5 minutes. Add the nuts to the bowl with the toasted ground spices; add the red pepper flakes and toss to combine. Toast the sesame seeds in the same skillet until fragrant and browned, about 3 minutes. Add to the spiced nuts.
• Position a rack about 6 inches from the heat source and preheat the broiler to high.
• Set a broiler pan or a heavy baking sheet under the heating element and preheat for 5 minutes. Carefully remove the hot pan and spray with cooking spray or brush lightly with oil and quickly put the meat on the pan. Broil until a thermometer inserted sideways into the thickest part of the meat reads 130 to 135 degrees F and the paprika-mayonnaise coating is deep brown and bubbly, 5 to 7 minutes. Remove from the broiler and let the steak rest for 5 minutes before slicing.
• Slice the meat thinly against the grain. Stir the mint into the spiced nuts and scatter some nut mixture on top of the steak. Put the rest of the spiced nut mixture in a bowl to serve on the side for sprinkling. Garnish the steak with additional mint leaves if using.

Steps:

• First, make the sauce. Put a pan of salted water on to boil. Push in all the watercress and boil for 5 minutes. Add the spinach and cook for another minute or so until wilted. Drain in a colander. Press with the back of a ladle to extract as much moisture as possible.
• Put the leaves in a food processor and blend to a fine puree, scraping down the sides occasionally. Pour 1/4 cup of the cream through the processor funnel and keep the blades whirling for what seems like an eternity. You will eventually get a sauce with a texture like silk. It will be so smooth, you will not need to pass it through a sieve. If you want a pouring sauce, add the remaining cream. Check the seasoning, and pour into a small saucepan for reheating.
• Cut the beef loin into 4 even steaks and rub each side using 1 tablespoon oil. Heat a heavy, non-stick frying pan until you can feel a good heat rising. Lay in your steaks-they should give a good hiss as they hit the hot pan. Season the tops and cook for about 3 minutes, then flip over and cook the other side for 2 minutes. Slip the butter into the pan at this stage and season the second side. Remove the steaks from the pan and leave to rest while you cook the mushrooms.
• Saute the mushrooms with the garlic in the remaining oil. Season and mix with the parsley.
• Reheat the watercress puree. Place the steaks on warmed plates (sliced first if you like), trickle any pan juices over, and spoon on the mushrooms. If your watercress puree is firm, shape it into quenelles. If it is a sauce, spoon some over the steaks and pass the rest separately. Serve whatever accompaniment you like to eat steak with. Fries are great, or why not try slices of really fresh baguette?

Steps:

• Position an oven rack 5 -to -6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Put the pan on the oven rack, and preheat until hot, about 5 minutes.
• Stir together 2 tablespoons oil, 1 teaspoon each salt and pepper in a small bowl. Rub the mixture on both sides of the steak. Put the steak on the preheated pan and broil (without flipping) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes.
• While the steak cooks and rests preheat a wok over high heat for 10 minutes. Have 2 tablespoons of cold water in a small bowl next to the wok. Add the remaining 2 tablespoons oil to the wok, and just as it starts to smoke, add the garlic and ginger. Cook, stirring constantly, for a few seconds until they start to brown, and then immediately add the water. Add the watercress and cook, tossing just until it starts to wilt, about 1 minute. Add the oyster sauce and toss to coat. Remove from the heat and toss for another 30 seconds or so, until the watercress is completely wilted (the stems should be bright green and the leaves darker but not black).
• Thinly slice the steak against the grain and serve with the watercress and rice if using.

Steps:

• Trim radishes and cut lengthwise into 1/2-inch wedges.
• Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
• Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve.

Steps:

• Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato and 1/4 teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker.
• Add the chicken and mushrooms to the slow cooker and stir to coat. Cover and cook on low, 4 hours.
• Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions.

Steps:

• Heat a heavy bottomed large, wide pot or pan over high heat. Cut the sirloin into large cubes. Add oil to the pan and heat. Add meat and caramelize for 2 minutes on each side; remove from pan to a shallow dish and cover loosely with foil. Reduce heat to medium high. Add bacon to the pan and brown bacon at edges, rendering fat. Add onions and celery to the pan, bay and thyme. Stir and cook vegetables 5 minutes. Add flour to the pan, stir and cook another minute. Whisk in wine and mustard and scrape up pan drippings. Add stock. Cover and bring liquid to a boil, 1 to 2 minutes.
• Mix watercress with biscuit mix and add beef stock, (instead of water), according to directions on box. Add meat back to the pan and settle it in so that it is covered with sauce. Season with salt and pepper, to taste. Drop large spoonfuls of watercress biscuit mix into the pan onto the surface of the stew and cover the pan. Cook 8 minutes until dumplings plump. Serve stew with dumplings.

Steps:

• 1. Preheat a grill with a high heat for direct grilling . Mix the honey, paprika, lemon juice, and garlic in a small bowl, season with 1 teaspoon salt and pepper. Add 1 tablespoon oil and mix well. Rub the mixture all over the steak, set aside for 15 minutes.
• 2. Meanwhile, toss the zucchini, squash, and tomatoes in the remaining 2 tablespoons olive oil. Season with 1/4 teaspoon each salt and pepper. Grill the vegetables, turning often to ensure even cooking, until lightly charred and soft, 5 to 7 minutes. Transfer to a serving dish and keep warm.
• 3. Lightly oil the grill grates. Grill the steaks over direct heat until nicely marked, about 2 minutes on each side for medium-rare. Let the steaks rest for 5 minutes. Serve steak with the vegetables.

Steps:

• In a large saucepan, brown beef in oil on all sides. Add onion; cook until onion is tender. Add garlic; cook 1 minute longer. Add 1/2 cup of water, ketchup, brown sugar, paprika, Worcestershire sauce, salt, mustard and cayenne; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beef is tender., Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles.

Steps:

• Melt shortening in large skillet over medium high heat. Add meat, onion, and garlic; cook and stir until meat is browned.
• Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours.
• Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.

Steps:

• Season steaks on both sides with pepper, lightly patting it on. Place a large cast-iron skillet over medium-high heat. Season steaks to taste with salt, then place in dry skillet. Sear steaks without moving them until they are brown and crusty on undersides (about 4 minutes for medium-rare meat; adjust to taste). Turn steaks, and sear for 4 minutes more. Transfer steaks to a serving platter.
• Pour off any excess fat, and add wine to skillet. Cook over low heat until wine is reduced by half, about 30 seconds. Pour wine reduction over steaks.
• Wipe out skillet, and return to medium-low heat. Melt butter in skillet, and add watercress. Increase heat to high, and toss watercress until wilted, about 1 minute. Season to taste with salt, and arrange around steaks. To serve, cut steaks in half. Place a portion on each of four plates, accompanied by a serving of watercress.

Steps:

• 1. Trim fat from steak. Score both sides of steak in a diamond pattern, making shallow diagonal cuts at 1 inch intervals. Place steak in a resealable bag set in a shallow dish. 2. For marinade, combine vinegar, oil, smoked paprika, and salt. Pour marinade over steak; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain steak, reserving marinade. 3. For charcoal grill, grill steak in the rack of an uncovered grill directly over medium coals for 17 to 21 minutes for medium doneness(160), turning once and basting with reserved marinade halfway through grilling. (For gas grill, preheat grill. Reduce heat to mediu. Place grill on grill rack over heat. Cover and grill as above. 4. Thinly slice the steak diagonally across the grain. Immediately top steak slices with the basil butter. For Basil Butter: In a small bowl combine 1/4 cup butter, fresh basil, garlic, dijon mustard, 1/4 teaspoon smoked paprika, and pepper. Shape mixture into a 1 1/2 inch log and wrap in plastic wrap. Chill for up to 48 hours. Let sit at room temperature for 20 minutes before using.