Steak Served On Parmesan Toasts With Sour Creamoniongarlic Sau Recipes

Steps:

• Preheat oven broiler.
• In a skillet, melt butter over moderately low heat and cook the green onions and garlic until they are soft.
• Remove skillet from the heat and whisk in the sour cream, Worcestershire sauce, red hot sauce or jalapeno hot sauce.
• Taste and adjust seasoning, adding salt and pepper.
• Cover and keep warm.
• Grill steaks to the desired degree of doneness.
• While the steaks are grilling, prepare the toasts.
• Sprinkle each slice of toast with Parmesan cheese and broil for about 1 minute, until cheese is bubbly.
• When steaks are done, transfer to a carving plater and allow to rest for about 1 minute.
• Slice the steaks, reserving the juice.
• Add the juice to the sour cream/onion/garlic sauce and stir.
• To Serve:.
• Place the Parmesan toast on the plates.
• Arrange the steak slices on top of the toast in overlapping slices and then the remaining slices around the toast.
• Put some of the sauce over the steaks and serve.

Steps:

• Preheat oven to 300 degrees F.
• Brush one side of each bread slice with olive oil and place them on a baking sheet in one layer. Season them with salt and pepper and dust them with the Parmesan. Bake until golden brown and crisp, about 15 minutes. Serve warm or at room temperature.

Steps:

• Whisk together bread crumbs, Parmesan, and cayenne in a shallow bowl, such as a pie plate. Beat one egg in a second small bowl. Dip calamari steaks first into the egg, allowing excess to drip off, and then into the bread crumb mixture. Set aside on waxed paper. Heat olive oil in a large skillet over medium-high heat, then sauté the minced garlic for about 1 minute. Reduce heat to medium. Add the calamari steaks to the skillet, sprinkle top with a bit of lemon juice, then salt and pepper to taste, and cook no more than 3 minutes; don't move the steaks while they cook; they should release easily when the bread crumb coating is golden brown. Turn the steaks over, sprinkle with more lemon juice, salt and pepper, then lay a slice of provolone on top of each steak, cover and cook for another 3 minutes. Sprinkle parsley on top, garnish with lemon slices, and serve immediately.

Steps:

• Blend garlic, 2 teaspoons oil and black pepper in small food processor (or mash on plate with back of fork) to form paste. Pat steaks dry with paper towels. Rub garlic paste over both sides of steaks. Let stand at room temperature 30 minutes or refrigerate up to 8 hours. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 9 minutes per side for medium-rare. Transfer steaks to cutting board. Let stand 5 minutes. Cut steaks on slight angle into 1/4-inch-thick slices.
• Arrange arugula on platter. Top with steak slices. Pour any accumulated juices over steaks; sprinkle with salt. Drizzle 1 tablespoon oil over steaks. Using vegetable peeler, shave Parmesan into strips over steaks. Serve with lemon wedges.

Steps:

• Toast the bread slices on a rack in a preheated 350°F. oven until they are golden, sprinkle one side of each toast with the Parmesan, and broil the toast under a heated broiler about 4 inches from the heat for 1 minute, or until the cheese is bubbly.
• In a skillet heat the butter over moderately low heat until the foam subsides and in it cook the shallots, stirring, until they are softened. Remove the skillet from the heat, whisk in the sour cream, the Worcestershire sauce, the Tabasco, and salt and pepper to taste, and keep the sauce warm, covered.
• Broil the steak on the rack of a broiler pan, brushed with the oil, under the preheated broiler about 8 inches from the heat, turning it once, for 7 minutes on each side, or until it is medium-rare, transfer it to a carving board, and let it stand for 1 minute. Slice the steak, reserving any juices, and divide it between the toasts, arranging it in overlapping slices. Nap the steak with the reserved juices and serve it with the sauce.