FLANK STEAK WITH CABBAGE AND BACON
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon with 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the cabbage, vinegar and sugar. Stir in the chicken broth, 3/4 teaspoon salt and a few grinds of pepper and bring to a boil. Reduce the heat to a steady simmer, cover and cook, stirring occasionally, until tender and slightly saucy, about 15 minutes.
- Meanwhile, put each piece of steak between 2 sheets of plastic wrap and pound with the flat side of a meat mallet or heavy skillet until about ½ inch thick. Season generously with salt and pepper, then sprinkle all over with the paprika and garlic powder.
- Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the steak and cook until browned, about 3 minutes per side for medium rare. Transfer to a cutting board to rest 10 minutes, then slice.
- Stir the parsley into the cabbage mixture and season with salt and pepper. Serve with the steak.
Nutrition Facts : Calories 490, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 109 milligrams, Sodium 742 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 42 grams, Sugar 11 grams
STEAK SANDWICHES WITH BACON AND BLUE CHEESE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 sandwiches
Number Of Ingredients 9
Steps:
- Put the contents of the salad kit in a medium bowl and toss to coat with the dressing; set aside.
- Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Combine 1 1/2 teaspoons black pepper and the red pepper flakes in a small bowl. Season the steaks with salt on both sides and sprinkle with the pepper mixture, pressing to adhere. Add the steaks to the skillet and cook 2 to 3 minutes per side for medium rare. Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain.
- Divide the steak between the rolls and top with the red onion, tomato and salad mixture.
BREAKFAST SCRAMBLE
One weekend morning, My husband and I were hungry for breakfast without the traditional sausage or bacon. I reached for the ground beef and tossed in other ingredients as I went. This recipe was the mouthwatering result.-Mary Lill, Rock Cave, West Virginia
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. add the potatoes, water, salt and pepper. Cover and simmer for 20 minutes or until potatoes are tender. , Add tomatoes; cook for 5 minutes. Pour eggs over mixture. Cook and stir until eggs are completely set. Top with cheese. Cover and cook for 1 minute or until the cheese is melted.
Nutrition Facts : Calories 310 calories, Fat 15g fat (7g saturated fat), Cholesterol 191mg cholesterol, Sodium 408mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.
MEAT AND POTATO SCRAMBLE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the sausage, bacon and onion and saute until the meat is cooked through and the onion is golden, about 8 minutes. Drain off the fat. Add the potato, sprinkle with salt and pepper and cook to warm the potato, about 3 minutes.
- Mix together the half-and-half, eggs and some salt and pepper in a pitcher or bowl until combined.
- Lower the heat under the skillet to medium low. Pour in the egg mixture and cook until soft, creamy curds begin to form, a few minutes. Add the cheese and green onions and cook, stirring, until the eggs are cooked and the cheese is almost totally melted, a few minutes more.
EGGS-TREMELY" GOOD CANADIAN BACON SCRAMBLE
Make and share this Eggs-Tremely" Good Canadian Bacon Scramble recipe from Food.com.
Provided by southern chef in lo
Categories Breakfast
Time 19m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray large skillet with cooking spray.
- Add mushrooms and onions to skillet; cook and stir on medium heat 5 minutes or until vegetables are crisp-tender.
- Beat eggs and milk with wire whisk until well blended. Add to vegetable mixture; stir until well blended. Cook 2 minutes or until egg mixture begins to set but top is still moist, stirring occasionally.
- Stir in Canadian bacon; continue cooking 2 minutes or until egg mixture is set and no visible liquid remains, stirring occasionally.
- Season with pepper to taste; sprinkle with cheese.
- Place 1/2 cup of the spinach on each of 4 salad plates; top evenly with the egg mixture. Sprinkle with tomatoes.
Nutrition Facts : Calories 211.1, Fat 12.4, SaturatedFat 5.3, Cholesterol 247.4, Sodium 718.7, Carbohydrate 4.2, Fiber 0.6, Sugar 1.2, Protein 20.2
HEALTHY STEAK AND EGGS SCRAMBLE
This is great with any lean steak, and left overs work great! Something different from the everyday ho hum breakfast.
Provided by Darrinw2001
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- heat medium shillet on medium high heat.
- add oil, onions, and potatoes to pan, paprika, salt and pepper to taste, and cook for 5 minutes.
- While potatoes are cooking, add eggs and milk in small bowl and beat well.
- add steak, worcestershire sauce, and mushrooms to pan and cook for 3 to 6 minutes or until steak is done to your liking.
- drain any excess fat from pan and add eggs. scamble together for 3 to 4 minues until eggs are fully cooked.
- top with cheese and serve.
Nutrition Facts : Calories 257.6, Fat 10.4, SaturatedFat 2.6, Cholesterol 213.2, Sodium 293.6, Carbohydrate 22.8, Fiber 3, Sugar 3, Protein 18.2
STICKY THYME & MUSTARD BACON CHOPS
For a satisfying and quick winter supper, tuck into this with mash and greens
Provided by Jane Hornby
Categories Dinner, Main course
Time 30m
Yield Easily doubled
Number Of Ingredients 8
Steps:
- Season the bacon chops with pepper (no need to add extra salt). Heat the oil in a non-stick frying pan, then sizzle and brown the chops over a medium heat for 5 mins, turning once. Lift onto a plate.
- Add the butter to the pan. Once it looks foamy, stir in the onion and thyme, and fry very gently for 15 mins until the onion is soft and golden. Stir in the marmalade, mustard and stock, then simmer for 2 mins until it starts to thicken to a sauce. Add the chops back to the pan, simmer for 3 mins more, then serve.
Nutrition Facts : Calories 520 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 16 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 6.08 milligram of sodium
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