PEPPER STEAK SKEWERS
Provided by Sandra Lee
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium. Butterfly the steak by cutting horizontally through the center until the two halves open flat. Cover with plastic wrap and pound it to about 1/4 inch thick. Cut into 3 equal rectangles.
- Lay out each steak rectangle. Season with 1 tablespoon steak seasoning. Lay a piece of the roasted red pepper along the bottom edge of each. Sprinkle each with 1/3 cup cheese. Starting at the bottom edge, roll each rectangle into a tight log. Place the 3 rolls parallel to one another. Pierce the 3 rolls with 6 evenly spaced skewers so each skewer goes through the center of all rolls. Slice the rolls between the skewers to make 6 skewers with 3 pieces on each. Season with the remaining 1 tablespoon steak seasoning.
- Make the spicy yogurt sauce: Combine the steak seasoning, yogurt, hot sauce, Worcestershire sauce and parsley in a bowl.
- Brush the grill grates with the canola oil. Grill the skewers for 3 minutes on all sides. Serve with the sauce. Photograph by Antonis Achilleos
THE BEST PEPPER STEAK
Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
- Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
- Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
- About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
- Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
- Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
- Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
- Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
- Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.
STEAK WITH BERNAISE
Steps:
- For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
- Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
STEAK AND SHRIMP KABOBS
You'll make any get-together special with these attractive kabobs. Cubes of marinated steak are skewered with shrimp, mushrooms, tomatoes, green peppers and onions, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. -Karen Mergener, St. Croix, Minnesota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.
Nutrition Facts :
More about "pepper steak skewers with bearnaise sauce recipes"
SUPER TENDER PEPPER BEEF SKEWERS - SPRINKLES AND SPROUTS
Web May 7, 2018 Place the steak in a bowl with the baking soda and stir gently to coat, then set aside for 10 minutes. Whilst the steak is marinating …
From sprinklesandsprouts.com
4.8/5 (8)Total Time 8 minsCategory AppetizerCalories 56 per serving
From sprinklesandsprouts.com
4.8/5 (8)Total Time 8 minsCategory AppetizerCalories 56 per serving
- Place the steak in a bowl with the baking soda and stir gently to coat, then set aside for 10 minutes.
- Thoroughly rinse the steak strips until no trace of baking soda remains. This will take several minutes.
BéARNAISE SAUCE – WORLD’S FINEST STEAK SAUCE | RECIPETIN EATS
Web Feb 10, 2021 Steak – Cooked the cheffy way, basted with garlic butter; Crispy Skin Salmon – Else just pan sear skinless salmon, or any white …
From recipetineats.com
5/5 (16)Category Mains, SaucesCuisine FrenchCalories 363 per serving
From recipetineats.com
5/5 (16)Category Mains, SaucesCuisine FrenchCalories 363 per serving
- Place butter in a jug and microwave until melted (1 - 1½ minutes on high, but watch it carefully so it doesn't explode!).
- Place egg yolks, infused vinegar and salt in a tall, narrow container that the blender stick fits in all the way to the base. Blitz briefly to combine.
STEAK KABOBS (WITH THE BEST MARINADE!) - THE RECIPE REBEL
Web Jun 24, 2020 Cut steak, peppers and onion into equal sized pieces (about 1-1.5") In a large freezer bag, combine the oil, Worcestershire sauce, …
From thereciperebel.com
4.8/5 (16)Total Time 1 hr 25 minsCategory Main CourseCalories 426 per serving
From thereciperebel.com
4.8/5 (16)Total Time 1 hr 25 minsCategory Main CourseCalories 426 per serving
STEAK WITH CREAMY PEPPERCORN SAUCE | RECIPETIN EATS
Web May 28, 2018 Peppercorn Sauce without pan drippings - If you make the steaks on the BBQ and still want this sauce, make the recipe as follows: Melt 1.5 tbsp / 25g butter in a skillet over medium heat, add 1 tbsp very …
From recipetineats.com
From recipetineats.com
HOW TO MAKE BéARNAISE, THE KING OF STEAK SAUCES - THE …
Web Aug 15, 2018 Strain the vinegar from the saucepan (a little over a tablespoon) into the egg yolk. Separately, take a stick of butter and cut in two, then place both halves into a microwave-safe measuring cup. Heat …
From thetakeout.com
From thetakeout.com
PEPPER STEAK RECIPE - SOUTHERN LIVING
Web Jul 30, 2019 Add beef to skillet; cook 2 to 3 minutes or until browned,stirring often. Stir reserved marinade into beef; cover, reduce heat to low, and simmer 17 to 20 minutes or until tender, stirring occasionally. …
From southernliving.com
From southernliving.com
15 STEAK RECIPES - EASY STEAK DINNER IDEAS - FOODIOSITY
Web Apr 25, 2023 5. Filet Mignon. For a luxurious and tender steak dinner, indulge in a classic Filet Mignon recipe. Made from the beef tenderloin, this steak is known for its mild flavor …
From foodiosity.com
From foodiosity.com
AIR FRYER BEEF KOFTA KABOBS WITH TZATZIKI - ALLRECIPES
Web Apr 19, 2023 Directions. Place ground beef, onion, parsley, 2 cloves minced garlic, cumin, coriander, salt, black pepper, and cinnamon in a large bowl. Mix until evenly combined. …
From allrecipes.com
From allrecipes.com
BEARNAISE SAUCE RECIPE (EASY BLENDER VERSION) | KITCHN
Web Jul 21, 2021 Transfer the mixture to a medium bowl and let cool slightly. Wipe the saucepan clean with a paper towel and add 1 1/2 sticks unsalted butter. Return to …
From thekitchn.com
From thekitchn.com
STEAK KEBABS - A FLAVORFUL STEAK RECIPE! - COOKING CLASSY
Web May 24, 2019 Instructions. For the marinade: In a mixing bowl whisk together all marinade ingredients. For the kebabs: place steak into a gallon size resealable bag. Pour …
From cookingclassy.com
From cookingclassy.com
STEAK FRITES RECIPE | WILLIAMS SONOMA
Web To make the frites, put the potatoes in a bowl, add water to cover and let stand for 10 minutes, then drain. Repeat with fresh water and let stand again for 10 minutes. …
From williams-sonoma.com
From williams-sonoma.com
GARLIC BUTTER STEAK BITES ON SKEWERS - BROWN SUGAR FOOD BLOG
Web Apr 24, 2023 Skewer the steak bites. Thread the steak bites onto skewers, leaving a little space between each piece. This allows the heat to circulate and cook the steak evenly. …
From bsugarmama.com
From bsugarmama.com
PEPPER STEAK SKEWERS WITH BEARNAISE SAUCE | LURPAK
Web 3. With the blender running add half of the reduction to the egg yolks and blend together in a slow steady stream. Once it emulsifies, turn the speed up to high and add the remaining …
From lurpak.com
From lurpak.com
10 PERFECT CUTS OF BEEF TO MAKE THE BEST GRILLED SKEWERS EVERY TIME
Web Apr 26, 2023 Sirloin. The sirloin is a cut of beef that comes from the upper back of the animal, behind the ribs and below the neck. It is a well-marbled cut of meat, which …
From cookindocs.com
From cookindocs.com
JESSE’S STEAK AND SEAFOOD MENU PRICES - MENUCOLLECTORS.COM
Web Apr 22, 2023 Jesses Special. Charbroiled beef, smothered with sautéed mushrooms, crisp bacon, grilled onions and provolone cheese. Topped with shredded lettuce, chopped …
From menucollectors.com
From menucollectors.com
RECIPE #1905 SLICED FLANK STEAK, SEA SALT, WITH A BéARNAISE SAUCE
Web Place a pan on medium-high heat and season the steaks with salt and pepper on each side. Drizzle a little bit of vegetable oil and sear the meat on each side for 2-3 minutes …
From ateliersetsaveurs.com
From ateliersetsaveurs.com
PEPPER STEAK - THE COZY COOK
Web May 30, 2022 Add white wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the skillet over medium heat. Let the liquid simmer until …
From thecozycook.com
From thecozycook.com
BEARNAISE SAUCE FOR STEAK | BEST BEEF RECIPES
Web Mar 17, 2023 Bearnaise still uses butter and egg yolk for the bulk of the sauce, but changes things by swapping lemon juice out for vinegar and adding tarragon and …
From bestbeefrecipes.com
From bestbeefrecipes.com
STEAK FRITES WITH 10-MINUTE BéARNAISE SAUCE RECIPE - TODAY
Web Feb 9, 2021 1. Firstly, remove the steaks from the fridge and put on a plate. 2. Heat a griddle or frying pan over a high heat until smoking hot. Lightly brush the steaks with a …
From today.com
From today.com
STEAK WITH BéARNAISE SAUCE RECIPE - BBC FOOD
Web Strain through a sieve and allow to cool. Whisk the egg yolks and vinegar reduction together in a glass bowl over a bain marie, until incorporated. Gradually drizzle in the melted …
From bbc.co.uk
From bbc.co.uk
PEPPER MEDALLION WITH MIXED SALAD | THE GREEN MOUNTAIN
Web 4x “The Green Mountain” Pepper Medallions. 100g. lamb’s lettuce. 150g. rocket salad. 100g. red cherry tomatoes, halved. 100g. yellow cherry tomatoes, halved
From thegreenmountain.ch
From thegreenmountain.ch
EASY PEPPER STEAK RECIPE - HOW TO MAKE PEPPER STEAK - THE …
Web Feb 8, 2022 Step. 1 In a small bowl, whisk together the soy sauce, broth, cooking wine, oyster sauce, and cornstarch until smooth. Set aside. Step. 2 Heat 1 tablespoon of the …
From thepioneerwoman.com
From thepioneerwoman.com
15 PLACES FOR THE BEST STEAK FRITES IN LOS ANGELES
Web 5 hours ago Monsieur Marcel's steak is a thin, juicy, and tender cut of Black Angus ribeye. The generous portion of steak is served alongside a pile of herby, salty pomme frites …
From tastingtable.com
From tastingtable.com
15+ BEST DIPPING SAUCES FOR STEAK - PLATINGS + PAIRINGS
Web Mar 21, 2023 Chimichurri Sauce – The bold flavors in this sauce are the perfect match for a grilled, hearty steak. Bearnaise Sauce – A classic steak sauce with a good tang, …
From platingsandpairings.com
From platingsandpairings.com
You'll also love