GRILLED STEAK WITH ROSEMARY AND GARLIC
Steps:
- In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
- Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
- Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
- Remove the steaks from the grill and let rest for 5 to 10 minutes.
- Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.
GARLIC CUBE STEAKS
Everyday cube steaks become something extraordinary when seasoned with garlic and cracker crumbs, then served with a beefy sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In shallow dish, mix egg product and garlic. In another shallow dish, place cracker crumbs. Sprinkle both sides of beef steaks with salt and garlic pepper. Dip both sides of each steak into egg product mixture, then coat with cracker crumbs.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add beef; cook about 2 minutes or until brown. Turn beef, adding some of the remaining 1 tablespoon oil under each steak. Cook about 2 minutes longer or until brown. Add onion. Reduce heat to low. Cover and cook about 30 minutes or until beef is tender. Remove beef from skillet; cover to keep warm.
- Meanwhile, in small bowl, mix broth and cornstarch. Add to skillet; heat to boiling, stirring constantly. Serve sauce over beef; sprinkle with parsley.
Nutrition Facts : Calories 260, Carbohydrate 13 g, Cholesterol 60 mg, Fat 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 2 g, TransFat 0 g
ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME
Make and share this Roast Pork Loin With Garlic, Rosemary & Thyme recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- Line 13 x 9 x 2" roasting pan with foil.
- Mix first 5 ingredients in bowl. Rub garlic mixture all over pork.
- Place pork, fat side down, in prepared roasting pan.
- Roast pork 30 minutes.
- Turn roast fat side up.
- Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. (some brands have a handy dandy pop-up timer-Life is Good!
- Remove from oven; let stand 10 minutes.
- Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
- Cut pork crosswise into 1/3-inch-thick slices.
- Arrange pork slices on platter.
- Pour pan juices over.
- Garnish with rosemary sprigs, if desired.
CREAMY PORK WITH SOUR CREAM SAUCE
Breaded pork cube steaks served with a wonderful sour cream sauce. Serve over hot cooked rice or potatoes. I usually double the recipe for the sauce.
Provided by KELLYGOFF
Categories Meat and Poultry Recipes Pork
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a shallow dish, stir together egg, water, rosemary, black pepper, and garlic powder.
- Heat vegetable oil in a large skillet over medium heat. Dip pork steaks into egg mixture, and coat with bread crumbs; brown pork 5 minutes on each side. Remove, and place in a 9x13 inch baking dish.
- In the same skillet, heat butter over medium heat. Stir in mushrooms, and cook until tender. Stir in soup, sour cream, and chicken broth. Warm through, then pour over pork, and cover dish with aluminum foil.
- Bake in a preheated oven for 1 hour.
Nutrition Facts : Calories 685.1 calories, Carbohydrate 15.8 g, Cholesterol 163 mg, Fat 52.9 g, Fiber 1.2 g, Protein 35.7 g, SaturatedFat 19.8 g, Sodium 652.3 mg, Sugar 1.9 g
SARASOTA'S TENDER GARLIC CUBE STEAKS
Classic remake. These are tender, savory and very easy to make. Serve the classics with this, mashed or baked spuds, carrots or baby peas, but I love to serve grilled portabello mushrooms as well. Cube steaks at times get a "bad rap," because they are cooked quick and then they are tough. Well they are not meant to be cooked quick, they need a little simmer time to get that fork tender savory flavor. Also, I can't say that these are low fat, but they are definitely a lighter version. There is NO soup or no packaged sauces in this recipe.
Provided by SarasotaCook
Categories Meat
Time 50m
Yield 4 1/4 lb steaks, 4 serving(s)
Number Of Ingredients 14
Steps:
- Crackers -- The first step is to crush the saltines. About 20-25 crackers will give you about 1 cup, but crush them fine. A fine crushed cracker will stay on the beef better than those not crushed well. I just use a baggie (ziploc) and my meat mallet or rolling pin. Use anything you have.
- Steak -- Bring the steak to room temp and season well with salt and pepper and make sure to rub in the seasoning.
- Breading Station -- Dip #1 - Wet -- In a small bowl or pie plate, beat the eggs well. Dip #2 - Dry -- In a small bowl or pie plate again, add the cracker crumbs, thyme, garlic, and red pepper flakes.
- Dip each cube steak into the egg mixture, then into the cracker crumbs coating well. Make sure to press the crackers crumbs into the steaks.
- Pan Fry -- In a large saute pan, heat up the olive oil to medium high heat and add the steaks. Make sure you use a large enough pan so they are not crowded. Brown well on the first side until golden brown. Then flip, you may need to add a bit more oil if the pan is too dry - not much, just a touch. Add in the sliced onion and garlic and brown the second side until golden brown as well. Then reduce the heat to low. Add 1/4 cup of the beef broth and cover. Cook 30-40 minutes until tender. Stir once or twice during cooking.
- Sauce -- Once the steaks are done, remove and cover with foil. Make sure to leave the onions in the pan. Mix the cornstarch with the remaining beef broth and pour into the pan along with the garlic and onions. Bring to a boil until thickened and then reduce the heat and just simmer 2-3 minutes. Add in the parsley and taste for any additional seasoning, salt and pepper.
- Serve -- Pour the onion gravy over the individual steaks. ENJOY! Serve this with some mashed potatoes or parsnips, peas, carrots and I love a couple of grilled portabellos. Just a great classic dish.
GARLIC AND ROSEMARY STEAK
An absolutely delicious way to enjoy steak -- I usually make this with London Broil. A favorite of ours for many years. Preparation time does not including marinating -- this must marinate at least overnight.
Provided by Pianolady
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Tenderize steak before marinating.
- Combine first 5 ingredients.
- Add steak and turn to coat.
- Season generously with pepper.
- Cover and refrigerate steak overnight, turning occasionally (I use a Tupperware made for marinating where you can turn it over easily).
- Bring steak to room temperature.
- Preheat the broiler for 5 minutes.
- Remove steak from marinade and pat dry.
- Transfer marinade to heavy small saucepan.
- Broil steak to desired degree of doneness-- about 10 minutes per side for rare (125°F).
- Transfer to platter and let it stand for 10 minutes.
- Bring marinade to a boil.
- Thinly slice steak across the grain.
- Pour marinade over steak slices and serve (and/or serve marinade alongside).
- Enjoy!
Nutrition Facts : Calories 537.9, Fat 28.9, SaturatedFat 6.5, Cholesterol 158.8, Sodium 1492.7, Carbohydrate 4.9, Fiber 0.6, Sugar 2, Protein 61.3
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