STEAKHOUSE STEAKS
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
- Yield: 4 servings
GRILLED STEAK AND PORTOBELLO STACKS
You don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! -Judy Murphy, Coeur d' Alene, Idaho
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 4-8 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine 2 tablespoons oil and herbes de Provence. Rub over tenderloin; cover and refrigerate for 2 hours. Place mushrooms in a small bowl; toss with vinegar and remaining oil. Cover and refrigerate until grilling., In a large skillet, cook the onion, sugar, salt and pepper in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Remove from the heat; stir in vinegar. Set aside. , In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving., Grill tenderloin and mushrooms, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and mushrooms are tender. Let tenderloin stand for 10 minutes. , Meanwhile, brush both sides of bread with butter. Grill over medium heat for 1 minute on each side or until browned. Toss salad greens with vinaigrette. Cut tenderloin and mushrooms into thin slices. , Divide mushrooms among four slices of bread. Layer with roasted peppers, greens and another slice of bread. Top each with onion mixture and beef. Spread sauce over remaining slices of bread; place over beef. Cut each sandwich diagonally in half.
Nutrition Facts : Calories 460 calories, Fat 26g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 554mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g protein.
PHILLY CHEESE STEAK POTATOES #SP5
Official Contest Entry: Simply Potatoes 5Fix: If you love Philly Cheese steaks you'll love this rift using potatoes.
Provided by adigges_12651520
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450. Bake the potatoes on a dark nonstick baking pan for 20 minutes or until crisp and golden brown.
- In a large nonstick skillet, sauté the pepper and onion until browned. Remove from pan and set aside.
- In a large nonstick skillet, sauté the shaved steak until just browned.
- Place the potatoes in a 9x13 casserole dish. Spread the onion and pepper mixture evenly over the potatoes and top with the shaved steak.
- Sprinkle the cheese evenly over the steak. Bake until cheese is lightly browned, about 15 minutes.
Nutrition Facts : Calories 512.2, Fat 30.3, SaturatedFat 17.5, Cholesterol 164.1, Sodium 512.8, Carbohydrate 6.2, Fiber 1.3, Sugar 3.2, Protein 51.8
CHIMICHURRI STEAK AND POTATO SKEWERS #SP5
Official Contest Entry: Simply Potatoes 5Fix. A taste of Argentina on a skewer! Red potato wedges, steak, and vegetables marinated in fragrant, full flavored chimichurri sauce and then grilled to perfection. A real crowd pleaser!
Provided by Grill Baby100
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In 2 quart microwave-safe bowl combine Simply Potatoes and water. Cover; microwave on HIGH 4 minutes or until potatoes are almost fork tender. Drain and cool slightly.
- Place cooled potatoes, beef, onion and mushrooms in 1 gallon plastic resealable bag; add chimichurri sauce. Seal bag; turning gently to coat. Refrigerate 30 minutes or longer.
- Heat charcoal or gas grill to medium heat. Thread beef, potatoes, onion (or bell pepper) and mushrooms on 6 (10 to 12 inch) metal or soaked wooden skewers. Grill skewers 10 minutes or until beef is done to desired doneness and potatoes are tender, turning once. Drizzle with additional chimichurri sauce; if desired.
Nutrition Facts : Calories 168.1, Fat 4.5, SaturatedFat 1.5, Cholesterol 56.7, Sodium 68.8, Carbohydrate 8.2, Fiber 2.5, Sugar 5, Protein 24.6
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