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Catfish Steaks with Spinach Pesto

Catfish Steaks With Spinach Pesto

OK, maybe the low-fat catfish hasn’t the Omega-3 load that salmon or mackerel have, but still, he’s got enough of it and has a lot of other nutrients. Let’s sear and bake some. We’ll serve it seasoned with an incredibly flavored spinach pesto, where dill and parsley are doing their thing.

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Ingredients Needed for Catfish Steaks With Spinach Pesto

⅔ cup flour
salt
pepper
1 teaspoon dried oregano
12 ounces of catfish (3 fish steaks)
1 ounce spinach
0.5 ounce fresh parsley
0.5 ounce fresh dill
1 tablespoon pine nuts
2 tablespoons of olive oil

How to Make Catfish Steaks With Spinach Pesto

  1. Add the flour, 1 teaspoon of salt, pepper, and oregano to a plate. Mix until even, then coat the catfish steaks.
  2. Heat 2 tablespoons of vegetable oil in a pan over medium-high heat and add the coated fish. Fry for 4 minutes on all sides.
  3. Transfer the fried fish to a baking dish and bake for 15 minutes at 350⁰F/175⁰C.
  4. Add the spinach, parsley, dill, pine nuts, and olive oil to a hand blender glass. Season with salt and pepper and blend.
  5. Serve the catfish seasoned with the spinach pesto.
T-Bone Steak with Polenta and Sweet Corn Salad

T-Bone Steak With Polenta and Sweet Corn Salad

This may look like restaurant-stuff but know that if you can spare 30 minutes and you have all the ingredients ready at your side, you can easily do it, too. It’s all about putting together a polenta and a salad and grilling or frying a beautiful T-Bone steak.

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Ingredients Needed for T-Bone Steak With Polenta and Sweet Corn Salad

water
salt
⅔ cup cornflour
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried coriander
1 pound t-bone steak
1½ tablespoons of olive oil
7 ounces of sweet corn
1 red onion, minced
2 teaspoons of mixed chili, sliced
1 teaspoon fresh coriander, chopped
1 tablespoon balsamic vinegar
1 tablespoon lemon juice

How to Make T-Bone Steak With Polenta and Sweet Corn Salad

  1. Heat some 2 cups of water in a pot over low heat. Salt it.
  2. Gradually add the cornflour while constantly whisking. Cook and whisk for 10 minutes. Set aside.
  3. Add the pepper, garlic powder, salt to taste, the paprika, and coriander to a small bowl. Mix until even.
  4. Place the steak on the work surface. Drizzle both sides with 1 tablespoon of olive oil and sprinkle with the paprika mixture. Coat and rub.
  5. Heat 1 – 2 teaspoons of vegetable oil in a grill pan over medium-high heat and add the coated steak. Fry for 10 minutes on both sides.
  6. Add the sweet corn, red onion, mixed chili, fresh coriander, balsamic vinegar, and lemon juice to a medium-sized bowl. Drizzle with the remaining olive oil and mix until even.
  7. Serve the steak portioned with sweet corn salad and polenta.
Beef Steak and Beetroot with White Sauce

Beef Steak and Beetroot With White Sauce

You’ll do some cooking for this low-carb and low-cal main dish, up to 2 hours to be more exact. As for us, we’ve managed to be ready in 1 hour and 50 minutes. The baked beetroot and beef steak were worth the wait. And while we waited, we quickly prepared a refreshingly creamy yogurt and goat cheese sauce.

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Ingredients Needed for Beef Steak and Beetroot With White Sauce

2 medium beetroots, peeled
5 ounces beef steak, horizontally halved
1 red onion, quartered
3 garlic cloves
1 tablespoon olive oil
salt
pepper
fresh thyme
2 tablespoons yogurt
1 teaspoon vinegar
2 tablespoons goat cheese, crumbled
1 teaspoon dill, finely chopped
lemon zest
1 teaspoon lemon juice
1 teaspoon olive

How to Make Beef Steak and Beetroot With White Sauce

  1. Wrap the beetroots in aluminum foil, place them in a baking dish and bake them for 60 minutes at 400⁰F/200⁰C.
  2. Add the meat to a baking dish, top with the onion and garlic and drizzle with olive oil.
  3. Season with salt and pepper, place a few thyme sprigs on top and bake for 45 minutes at 350⁰F/180⁰C.
  4. Add the yogurt, vinegar, goat cheese, dill, and olive oil to a small bowl. Season with lemon zest and mix until even.
  5. Slice the meat and beetroot and serve them with white sauce. Garnish with the baked veggies.
Grilled Marinated Flank Steak

Grilled Marinated Flank Steak

If you like snacking on meat, then this recipe is for you! The flank steak, this grainier cut of the cow, lends itself so well to this. In order to avoid making it exaggeratedly chewy, you should cut the steak in smaller pieces (do that against the grain) and roast it for 3 hours. Generously flavor and spice the meat, first by marinating it in a hot mixture and then by serving it seasoned with curry powder.

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Ingredients Needed for Grilled Marinated Flank Steak

6 ounces flank steak (2 pieces 3-ounce each)
½ onion, minced
1 teaspoon pepper
2 garlic cloves, crushed
1 teaspoon paprika
½ teaspoon chili flakes
3 teaspoons soy sauce (dark and light)
fresh thyme
2 tablespoons honey

How to Make Grilled Marinated Flank Steak

  1. Cut each flank steak horizontally in half. Cut each half into smaller pieces and place them into a roomy baking dish.
  2. Add the onion, pepper, garlic, paprika, chili flakes, and soy sauce.
  3. Season with fresh thyme and drizzle with honey. Marinate for 1 hour.
  4. Transfer the marinated meat on a grill, then place the grill on a baking tray.
  5. Roast for 3 hours at 250⁰F/120⁰C.
  6. Serve seasoned with salt and curry powder.
Ribeye Steak with Pesto Sauce

Ribeye Steak With Pesto Sauce

Who’s in for a good old ribeye steak? We’ll just sear it on the grill pan (you can use your grill, too, for that matter) and we’ll enhance it with pesto sauce. Only, this time, our pesto is kind of special because we add egg yolks to it, which will thicken it and add to the flavor. Try it yourself!

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Ingredients Needed for Ribeye Steak With Pesto Sauce

2 egg yolks
1 tablespoon vinegar
0.5 cup fresh basil
0.5 cup fresh parsley
1 garlic clove
2 tablespoons olive oil
0.25 cup parmesan, grated
salt
pepper
12 ounces ribeye steak

How to Make Ribeye Steak With Pesto Sauce

  1. Add the egg yolks to a bowl and whisk them. Add the vinegar in the process.
  2. Add the basil, parsley, garlic, and 1 tablespoon of olive oil to a measuring cup. Blend.
  3. Add the parmesan, season with salt and pepper and mix until even.
  4. Mix in the whisked yolks, too.
  5. Coat the steak with the remaining tablespoon of olive oil, season it with salt and pepper and rub.
  6. Heat a grill pan over high heat and add the steak. Grill for 8 minutes on both sides.
Spice-Rubbed Pork Neck Steaks

Spice-Rubbed Pork Neck Steaks

Everybody needs a crispy tender steak from time to time. We’re talking about meat-eaters, here, of course. Use pork neck this time. Before searing it, generously coat it with a spice mixture. If our mix isn’t enough for you, feel free to use your imagination and your favorite spices.

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Ingredients Needed for Spice-Rubbed Pork Neck Steaks

1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon paprika
2 pork neck steaks (10-ounce each)
olive oil

How to Make Spice-Rubbed Pork Neck Steaks

  1. Add the salt, pepper, garlic powder, cumin powder, and paprika to a small bowl. Mix them.
  2. Place the steaks on the work surface and rub them with the spice mixture.
  3. Heat 1-2 teaspoons of olive oil in a grill pan over medium-high heat and add the coated steaks. Drizzle with 1 more teaspoon of olive oil, then cook for 10 minutes on both sides.
  4. Cut the meat into sticks or thick narrow strips and serve over a salad.
Cheesy Beef Steak with Bell Pepper Stir-Fry

Cheesy Beef Steak With Bell Pepper Stir-Fry

Let’s get some delicious beef steak on your plate and make it cheesy with gooey Swiss cheese on top. The smoky buttery vegetable mixture will add flavor to this already savory dish. You’ll have this ready in minutes, 25 to be more precise. Just prepare the ingredients and follow our instructions.

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Ingredients Needed for Cheesy Beef Steak With Bell Pepper Stir-Fry

2 tablespoons of ghee
1 medium onion, diced
2 garlic cloves, crushed
2 medium green bell peppers, diced
sea salt
pepper
1 pound beef steak (2 pieces 8-ounce each)
2 organic Emmental cheese slices
2 tablespoons of mayonnaise
2 teaspoons of Dijon mustard

How to Make Cheesy Beef Steak With Bell Pepper Stir-Fry

  1. Heat the ghee in a skillet over low heat and add the onion, garlic, and bell pepper. Cook and stir for 5 minutes. Set aside.
  2. Season with sea salt and pepper and stir in.
  3. Add the steaks on the work surface and season them with sea salt and pepper.
  4. Heat 2 tablespoons of vegetable oil in a skillet over high heat, then add the steaks. Fry for 5 minutes on each side.
  5. Top each steak with a slice of cheese, cover with the lid, lower the heat and cook for 5 minutes
  6. Add the mayo and Dijon mustard to a small bowl. Mix until even.
  7. Serve the beef sliced over the cooked veggies with some mayo-mustard on top.
Coffee-Rubbed Tuna Steaks

Coffee-Rubbed Tuna Steaks

Pan-fried tuna steaks are an extremely easy dish to put together. Enrich and spike this healthy and oily fish with a special mixture made from ground coffee, cinnamon, and chili. A spicy kick to your palate, that is.

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Ingredients Needed for Coffee-Rubbed Tuna Steaks

3 tablespoons of ground coffee
1 teaspoon chili powder
½ teaspoon cinnamon
sea salt
pepper
8 ounces of tuna steaks (2 pieces 4-ounce each)

How to Make Coffee-Rubbed Tuna Steaks

  1. Add the coffee, chili powder, and cinnamon to a small bowl. Season with sea salt and pepper and mix.
  2. Coat the tuna with the coffee mixture. Heat 1 teaspoon of oil in a skillet and add the steaks.
  3. Turn the heat to high and fry the fish on both sides until browned. Serve with lemon wedges.
Bistro Flank Steak

Red Wine Marinated Flank Steak

Throw this flank steak on the grill only after marinating it for one hour in a mixture made of red wine, rosemary, Worcestershire sauce, and garlic powder. This way the meat turns tender and juicy!

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Ingredients Needed for Red Wine Marinated Flank Steak

½ cup dry red wine
1 tablespoon extra virgin olive oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon fresh rosemary leaves, finely chopped
1 pound flank steak (3 steaks)

How to Make Red Wine Marinated Flank Steak

  1. Add the red wine, extra virgin olive oil, Worcestershire sauce, garlic powder, Dijon mustard, red wine vinegar, and chopped rosemary to a zipper bag.
  2. Add the flank steaks, seal the bag, shake it to coat the meat in the marinade. Marinate for at least 1 hour.
  3. Het your grill.
  4. Remove the steaks from the marinade and lay them on the grill. Grill them until done to taste. You can grill them for 8-10 minutes (4-5 minutes per side) for medium rare.
  5. Let the steaks rest on your cutting board for 10 minutes, then thinly slice diagonally. Serve.
Sous-Vide Spiced Steak with Sauteed Potatoes and Shimeji

Sous-Vide Spiced Steak With Sauteed Potatoes and Shimeji

Who wouldn’t really want to try a delicious and soft beef steak? First, cook this one under vacuum, then grill it to perfection. Spice it with cinnamon and star anise for a change. Prepare an equally delicious side for this, one made with creamy blanched potatoes, protein-rich shimeji mushrooms, and acidic sun-dried tomatoes, all pan-cooked in butter with baby spinach.

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Ingredients Needed for Sous-Vide Spiced Steak With Sauteed Potatoes and Shimeji

8 ounces of rib eye beef
pepper
salt
1 medium potato, cubed and cooked
3 tablespoons of melted butter
3 star anise
4 cinnamon sticks
2 teaspoons of olive oil
1 tablespoon butter
4 small potatoes, blanched
2 ounces of shimeji mushrooms
2 ounces of sun-dried tomato
4 ounces of baby spinach

How to Make Sous-Vide Spiced Steak With Sauteed Potatoes and Shimeji

  1. Add the steak, cooked potato, melted butter, star anise, and cinnamon sticks to a vacuum sealing bag. Season with salt and pepper, then drain the air out using a vacuum sealer.
  2. Submerge the vacuum pouch inside the sous-vide cooking machine. Sous-vide for 150 minutes at 131⁰F/55⁰C.
  3. Transfer the cooked steak on the grill. Also, place on the steak 2 – 3 cinnamon sticks from the vacuum cooking pouch. Grill for 6 minutes on both sides. Set aside.
  4. Add the olive oil and butter in a skillet over low heat. Melt the butter.
  5. Add the blanched potatoes. Stir them in and coat them entirely with oil and melted butter.
  6. Add the shimeji mushrooms. Cook and stir for one minute.
  7. Add the sun-dried tomatoes and baby spinach. Stir them in and cook for 1 more minute. Serve with steak.
Beef Steak with Mushroom Gravy

Beef Steak With Mushroom Gravy

No more than 30 minutes are necessary for this delicious recipe to be done. For a creamy and full-flavored gravy use three types of mushrooms (brown, champignon, porcini) and heavy cream. Upgrade it with mildly acidic white wine and lemon zest. Of course, this gravy is meant to be paired by a rich-flavored tender juicy steak.

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Ingredients Needed for Beef Steak With Mushroom Gravy


For the mushroom mixture:

1 teaspoon olive oil
3 ounces of brown mushrooms
3 ounces of champignons
salt
pepper
¼ cup porcini
¼ cup white wine
¼ cup mushroom stock
1 teaspoon lemon zest
⅓ cup heavy cream
1 tablespoon fresh parsley, chopped

For the steak:

2 teaspoons of olive oil
1 pound beef steak

How to Make Beef Steak With Mushroom Gravy

  1. For the mushroom mixture:

    Heat the olive oil in a saucepan over low heat and add the brown mushrooms and champignons. Stir for 30 seconds, season with salt and pepper, and add the porcini.

  2. Cook and stir for 1-2 minutes, add the white wine and mushroom stock. Stir a few times, cover with the lid, and simmer for 8 minutes.
  3. Add the lemon zest and heavy cream. Stir once or twice and add the parsley. Stir once or twice and remove from heat.
  4. For the steak:

    Heat the olive oil in a skillet over medium-high heat. Add the beef steak and cook for 4-5 minutes on each side.

  5. Serve the steak and mushrooms with some salad.
Rib Eye Steaks with Red Wine Sauce

Rib Eye Steaks With Red Wine Sauce

If you’re following the Montignac diet, save this recipe in your cookbook. We talk about a very satisfying piece of rib-eye steak served with a flavorful red wine and porcini mushroom sauce. You can enjoy your steak as is but also paired with some low glycemic index veggies like broccoli or zucchini.

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Ingredients Needed for Rib Eye Steaks With Red Wine Sauce

3 tablespoons of olive oil
1 red onion, diced
1 cup red wine
1 tablespoon red wine vinegar
⅓ cup beef stock
salt
pepper
1 pound rib eye beef, 2 steaks
½ cup porcini, rehydrated

How to Make Rib Eye Steaks With Red Wine Sauce

  1. Heat 1 tablespoon of olive oil in a skillet and cook the red onion until it softens.
  2. Add the red wine, red wine vinegar, beef stock, season with salt and pepper.
  3. Bring the liquid to a boil, then reduce the heat and simmer for 15 minutes.
  4. Heat 1 tablespoon of olive oil into a skillet.
  5. Season the rib eye steaks with salt and pepper on both sides. Lay them in the skillet and fry them for 4-5 minutes on each side. Set aside.
  6. Take another skillet and heat about 1 tablespoon of olive oil in it. Cook the rehydrated porcini mushrooms for 2-3 minutes. Add the wine sauce on them and cook further for 2-3 minutes or until the liquid reduces to a thick sauce.
  7. Serve the rib eye steaks with the red wine sauce.
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