STEAK SANDO RECIPE BY TASTY
Do you ever get that craving for the ultimate steak house sandwich, but can't or dont want to leave your house? This is the recipe you have been looking for. Buying your steak pre-sliced from the grocery stores, saves a ton of time, and makes this an easy and QUICK recipe. The horseradish spread brings just the right amount of creamy spiciness to cut through the rich beef. Get ready, get set, and go indulge.
Provided by Joe Sasto
Time 20m
Yield 1 sandwich
Number Of Ingredients 10
Steps:
- Whisk together first group of ingredients in a small bowl until homogenous. Allow to set and flavors for develop while you cook the meat.
- Heat a large heavy bottom skillet until smoking.
- Add a few tablespoons of oil to the pan and immediately add your thinly sliced beef (seasoned well with salt and freshly cracked black pepper).
- Sear beef on one side until caramelized.
- Add pre-caramelized onions and confit garlic cloves. Toss and stir to combine.
- Top your meat with cheese, and place a lid on the pan to melt.
- Meanwhile split and toast your bread to warm through.
- Place a generous amount of spread on each half.
- Top the bottom bun with melty, cheesy, beef, add the arugula (so now it is a salad). And top with your final bun.
- Enjoy!
STEAK AND POTATO NACHOS RECIPE BY TASTY
Here's what you need: russet potatoes, skirt steak, olive oil, salt, pepper, paprika, shredded cheddar cheese, shredded monterey jack cheese, sour cream, salsa, green onions
Provided by Quinton Washington
Categories Dinner
Yield 3 servings
Number Of Ingredients 11
Steps:
- Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.
- Lay the potatoes on a baking sheet and bake at 450˚F (230˚C) for 20 minutes.
- Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.
- Let the steak rest for 10 minutes, then slice into cubes.
- In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese.
- Broil for five minutes or until the cheese is melted.
- Serve immediately with sour cream, salsa, green onions or any topping of choice.
- Enjoy!
Nutrition Facts : Calories 851 calories, Carbohydrate 39 grams, Fat 50 grams, Fiber 4 grams, Protein 59 grams, Sugar 2 grams
GARLIC BUTTER STEAK RECIPE BY TASTY
Here's what you need: ribeye steak, salt, pepper, canola oil, butter, garlic, fresh rosemary, fresh thyme
Provided by Alvin Zhou
Categories Dinner
Time 1h8m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F (95°C).
- Generously season all sides of the steak with salt and pepper.
- Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done (you monster).
- Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
- Sear the steak for 30 seconds on the first side, then flip.
- Add the butter, garlic, rosemary, and thyme and swirl around the pan.
- Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
- Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
- Turn the steak on its side and cook to render off any excess fat.
- Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
- Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
- Enjoy!
Nutrition Facts : Calories 575 calories, Carbohydrate 2 grams, Fat 54 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams
STEAK AND POTATO TACO NACHOS RECIPE BY TASTY
Here's what you need: salt, pepper, onion powder, paprika, garlic powder, chili powder, cumin, medium russet potatoes, skirt steak, canola oil, shredded cheese blend, pico de gallo, guacamole, fresh chives, sour cream
Provided by Frank Tiu
Categories Appetizers
Yield 3 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚F (150˚C).
- In a small bowl, combine 1 teaspoon of salt, the pepper, onion powder, paprika, garlic powder, chili powder, and cumin.
- Slice the potatoes on a mandolin or with a sharp knife into ¹⁄₁₆-inch (1 mm) thick slices.
- Transfer the potato slices to a large bowl and cover with water. Toss the potato slices around to remove excess starch, then drain the water.
- Sprinkle the remaining 2 teaspoons of salt onto the potato slices and toss, then drain any excess water.
- Sprinkle half the spice mixture over the potatoes and toss until well-coated.
- Invert a muffin tin and place the potato slices in between the muffin tin walls to create taco shapes. If you have one, use a second muffin tin for the remaining potato slices, or repeat when finished baking the first batch.
- Bake the potato slices for 25 minutes, or until golden brown.
- Season the skirt steak with the remaining spice mix on both sides.
- Heat the oil in a large cast-iron skillet over high heat. Add the skirt steak and cook for 3 minutes on each side until it is seared with a golden brown crust.
- Remove the steak from the pan and let rest on a cutting board for 10 minutes. Once rested, cut the steak into ½-inch (1 cm) cubes.
- Sprinkle the cheese blend and steak into the potato taco shells.
- Bake for another 5 minutes or until cheese is melted.
- Serve with pico de gallo, guacamole, and sour cream.
- Garnish with chopped chives, if desired.
- Enjoy!
Nutrition Facts : Calories 738 calories, Carbohydrate 58 grams, Fat 30 grams, Fiber 5 grams, Protein 56 grams, Sugar 2 grams
HASSELBACK STEAK RECIPE BY TASTY
Here's what you need: oil, shallot, garlic, mushroom, salt, pepper, cream cheese, egg yolks, fresh chives, sirloin steak, salt, pepper, canola oil, grated parmesan cheese
Provided by Tasty
Categories Dinner
Yield 1 serving
Number Of Ingredients 14
Steps:
- Heat oil in a pan over medium heat. Add shallots and garlic, cooking until translucent. Add mushrooms, salt, and pepper, cooking until mushrooms are golden brown. Remove from heat.
- In a medium bowl, combine mushrooms, cream cheese, egg yolks, and chives, stirring until evenly incorporated. Set aside.
- Preheat oven to 400°F (200°C).
- On a cutting board, season both sides of the steak with salt and pepper.
- Cut about ¾ of the way through the steak, making the incisions 1-inch (2 cm) part.
- Pack a spoonful of the mushrooms mixture into each cut in the steak.
- Heat the oil in a pan over high heat. Sear the steak for about 30 seconds, then bake for 10-15 minutes, depending on how you like your steak cooked. Slice and serve.
- Enjoy!
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