SHOULDER STEAK WITH HERBS
Provided by Jacques Pepin
Categories dinner, easy, quick, main course
Time 10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil until hot in one very large or two smaller, sturdy skillets. Sprinkle steaks with salt and pepper, and place in the hot oil. Cook 2 to 3 minutes over medium to high heat on each side for 1-inch steaks (medium rare).
- Place steaks on a platter. Add garlic to drippings in skillet; saute for 20 seconds. Add 1/3 cup water (if 2 skillets are used, 1/3 cup in each), mix well and cook, stirring, until encrusted juices have melted. If you use 2 skillets, combine contents of both in one of the skillets.
- Add butter and herbs; cook for a few seconds, until the butter melts.
- Spoon the butter-herb mixture over the steaks, and serve immediately (or hold for 10 to 15 minutes in a 180-degree oven before serving).
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 16 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 5 grams, Sodium 291 milligrams, Sugar 0 grams, TransFat 0 grams
SLICED STEAK WITH HERBS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 23m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat a cast iron skillet over medium-high heat and the oven to 375 degrees F.
- Coat meat in olive oil, season with pepper then throw a rosemary sprig into pan and set steak on top. Caramelize the meat evenly on both sides then transfer to oven until cooked to desired doneness, 7 to 8 minutes for medium-rare.
- Drizzle a carving board with olive oil, place steak on board. Let steak rest then thinly slice against the grain and dress the thinly sliced meat with olive oil, herbs and salt, tossing with tongs to combine. Serve garnished with lemon wedges.
PORK SHOULDER STEAKS IN TOMATO-HERBS SAUCE
My mum gave me this recipe long time ago, and because it was raining and miserable outside yesterday i thought comfort food will be the winner. and it was!!!! its absolutely delicious!!!
Provided by Swirling F.
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Lay meat on a cutting board, and cover with cling film and using the meat hammer pound it several times until its flat throughout. Season well with salt, black pepper and paprika.
- 2. Cut the meat in medium pieces and fry on medium heat for 1 minute on each side. Transfer meat into a pot.
- 3. Use the same pan to fry the onion and garlic for 2-3 minutes. Transfer them to the meat and add water so the water just covers the meat.
- Add tomato puree, thyme and rosemary leaves and simmer on a low heat until meat is soft and tender.
Nutrition Facts : Calories 349.4, Fat 19.5, SaturatedFat 5.3, Cholesterol 117.2, Sodium 146.3, Carbohydrate 6.9, Fiber 1.7, Sugar 2.9, Protein 35.3
GRILLED SIRLOIN STEAK WITH HERBS
The delicious recipe is courtesy of Alice Waters and can be found in her cookbook, "The Art of Simple Food."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 5
Steps:
- In a small bowl, mix together herbs, salt, and pepper. Rub herb mixture onto steak and place in a shallow dish. Drizzle steak with olive oil and let stand at room temperature for 1 hour.
- Preheat, clean, and oil a grill or grill pan over high heat. Place steak on grill pan and cook 3 minutes. Rotate steak 110 degrees to make crosshatching grill marks, if desired, and continue cooking an additional 2 to 3 minutes. Turn and continue cooking 2 to 5 minutes more for a rare steak and 4 to 7 minutes for medium-rare.
- Transfer steak to a cutting board and let stand 5 minutes before slicing and serving.
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GRILLED PORK SHOULDER STEAKS WITH HERB SALAD RECIPE
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5/5 (9)Author Andy BaraghaniServings 8Estimated Reading Time 2 mins
- Blend chopped shallots, garlic, ⅓ cup fish sauce, ⅓ cup lime juice, and 2 Tbsp. brown sugar in a blender until smooth.
- Season steaks lightly with salt (the fish sauce will also season the steaks). Transfer to a large bowl or a 12x9" baking dish. Pour marinade over and turn steaks with tongs to coat evenly. Let sit at room temperature 1 hour, or cover and chill up to 12 hours, turning once (halfway through if you can).
- Preheat a grill to high heat. Grill steaks, turning every minute or 2, until lightly charred and crisp and an instant-read thermometer inserted into the thickest part registers 140°, 7–9 minutes. Transfer steaks to a cutting board and let rest at least 5 minutes before thinly slicing.
- Meanwhile, mix chiles, remaining 3 Tbsp. fish sauce, remaining 3 Tbsp. lime juice, remaining 1 Tbsp. brown sugar, and 1 Tbsp. water in a large bowl to combine. Add sliced shallots and herbs and toss to coat; season lightly with salt.
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- Rosemary. Rosemary is an herb known for its woody aroma and piney flavor that tastes great in all kinds of beef recipes. Rosemary herb is frequently used in different recipes but it is widely used in steaks.
- Thyme. Thyme is an aromatic and flavorful herb that is perfect for any beef recipe, especially steak. If you want to cook a delicious rib-eye steak, one of the ingredients is fresh thyme leaves.
- Oregano. Oregano is an herb rich in antioxidants and antimicrobial properties. It gives a combination of sweet, bitter, and peppery flavors with a trace of mint.
- Basil. Basil is an aromatic herb that has a touch of peppery and minty smell. It is known for its sweet and savory taste that is good for cooking meat like steaks.
- Sage. Sage is a perennial woody herb rich in antioxidants and rosmarinic acid which serves as an anti-inflammatory agent that is good for digestion. It helps in holding up the stronger flavor of the steak and adds a fragrant aroma to the dish.
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