Search results for: steak

Here are the search results for your query. Please use our advanced search page for more specific results.

Roasted Pork Tenderloin With Brown Mustard Sauce

When you’re in the mood for a good steak, try this roasted pork tenderloin with brown mustard sauce and pair it with rice. The marinade pulls double duty in this recipe: first it tenderizes and gives extra flavor to the meat. Then, you can turn it into the perfect brown mustard sauce for the steak!

Roasted Pork Tenderloin With Brown Mustard Sauce Read More »

Ingredients Needed for Roasted Pork Tenderloin With Brown Mustard Sauce

1 pound pork tenderloin
1 rosemary sprig
2 tablespoons of whole grain mustard
2 tablespoons of soy sauce
1 tablespoon honey
1 teaspoon olive oil
½ lemon
3 tablespoons of vegetable oil
1 cup cooked rice
1 tablespoon pomegranate seed

How to Make Roasted Pork Tenderloin With Brown Mustard Sauce

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Place the pork tenderloin in a large bowl.
  3. Break the rosemary leaves from the sprig and add them to the bowl.
  4. Add the whole grain mustard, soy sauce, honey, and olive oil.
  5. Squeeze some lemon juice.
  6. Rub the pork tenderloin with this mixture and set it aside for 10-15 minutes.
  7. Heat the vegetable oil in a skillet and add the pork tenderloin in it.
  8. Start frying the pork tenderloin on all sides until you obtain a brown crust.
  9. Lay a baking tray with parchment paper and place the pork tenderloin on it.
  10. Transfer the tray to the oven and roast the meat for 30 minutes.
  11. Meanwhile, transfer the marinade to a skillet, then place it on medium heat. Simmer to reduce the sauce for 5 minutes.
  12. Cut the meat into diagonal slices (45 degree angle).
  13. Serve the pork tenderloin with the sauce and some cooked rice. Optional, you can garnish with some pomegranate seeds.

Roasted Butternut Squash Mash

Butternut squash is popular almost all around the world, not only for its health benefits, but for its versatility too. Try roasting it and then mashing it with a bit of spices, and serve it as a side for a delicious steak.

Roasted Butternut Squash Mash Read More »

Ingredients Needed for Roasted Butternut Squash Mash

1 butternut squash, approximately 2 pounds
1 shallot
0.5 ounce ginger, sliced
salt
pepper
1 teaspoon vegetable oil
⅓ cup vegetable stock
¼ cup mozzarella, shredded

How to Make Roasted Butternut Squash Mash

  1. Preheat the oven to 380°F/190°C.
  2. Remove the skin of the butternut squash and dice it.
  3. Slice the shallot.
  4. Line a baking tray with parchment paper and place the diced squash, shallot, and ginger over it.
  5. Season with salt, pepper, and pour the vegetable oil.
  6. Roast the veggies for the next 35 minutes. Don’t turn off the heat, and reduce it to 350°F/175°C.
  7. Place the roasted veggies in a blender and pour the vegetable stock. Blend, add the shredded mozzarella and microwave the mash for 1 minute to melt the cheese.

Smashed Potatoes

For this recipe, we’ve first boiled the potatoes, keeping their skin on. Next, we’ve levelled them, and then we’ve fried them to get that golden crispy crust. You can serve the potatoes on their own, or as a side for a steak.

Smashed Potatoes Read More »

Ingredients Needed for Smashed Potatoes

4 potatoes, skin on
salt
pepper
vegetable oil for frying
chives

How to Make Smashed Potatoes

  1. Heat a saucepan over medium heat, add the potatoes, and fill it with enough water so you can cover the potatoes.
  2. Cook the potatoes for 15 minutes.
  3. Take them out of the water and place them on a wooden board.
  4. Press them, levelling them to about 1/2 inch (1.2 cm) thick.
  5. Heat the vegetable oil in a skillet over medium heat.
  6. Add the potatoes and cook them until golden on both sides.
  7. Garnish the potatoes with chives and serve them with your favorite dip.

Pork Chops With Onion Sauce

Upgrade your usual pork chops with a creamy and flavorful onion sauce! The first step consist of marinating the pork chops in the sauce and then adding it in the pan to beautifully coat the steak while is cooking. Make a refreshing salad to go with your pork chops!

Pork Chops With Onion Sauce Read More »

Ingredients Needed for Pork Chops With Onion Sauce

1 onion, chopped
2 tablespoons of brown sugar
4 garlic cloves
¼ teaspoon pepper
1 teaspoon fish sauce
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon white wine vinegar
2 pork chops
4 lettuces leaves
4 mint leaves
4 basil leaves
parsley
1 red chili, slices
4 dried apricots, slices
2 spring onions, strips
broccoli sprouts

How to Make Pork Chops With Onion Sauce

  1. Put the onion, brown sugar, garlic, pepper, fish sauce, olive oil, soy sauce, and white wine vinegar in a tall mixing cup.
  2. Blend everything with your hand blender until you make a thick sauce.
  3. Place the pork chops in a zip-lock plastic bag, then pour the onion sauce over them.
  4. Zip up the plastic bag and let the meat marinate for 1 hour.
  5. When the time’s up, heat the vegetable oil in a skillet.
  6. Cook the pork chops for 2 to 3 minutes on one side, then flip them and pour the marinade into the skillet.
  7. Cook until the chops are golden brown on the other side. Make sure no pink juices remain.
  8. Make a salad with lettuce, fresh mint, fresh basil, parsley, chili, dried apricots, spring onion, broccoli sprouts. Drizzle some olive oil on it, then mix.
  9. Serve the pork chops with fresh salad.

Herbed Pork Chops

The first thing that comes to your mind when you’re hungry is a juicy steak? Throw in the skillet these herbed pork chops, but before cooking them add a nice amount of fresh herbs to flavor them. We’ve opted for thyme, rosemary and basil, but you can use your favorites.

Herbed Pork Chops Read More »

Ingredients Needed for Herbed Pork Chops

2 pork chops
1 teaspoon olive oil
vegetable oil for frying
0.5 garlic head, cut in half crosswise
thyme
1 rosemary
4 basil
1 teaspoon butter

How to Make Herbed Pork Chops

  1. Add a few drops of olive oil on each pork chop.
  2. Season them with salt and pepper, then rub them with your fingers.
  3. Heat the vegetable oil in a skillet and fry the pork chops for 2 to 3 minutes on the first side.
  4. Flip and cook further.
  5. Add the garlic cut side down, then add the fresh herbs right on the pork chops.
  6. Add the butter and let it melt. Cook the meat in the fat mixture until the chops are golden brown on the other side, 1 to 2 minutes. Make sure no pink juices remain.
  7. Serve warm, with French fries (our recommendation).

Pan-Fried Salmon and Avocado Salad

If you’re looking for new side dishes to pair your salmon steak with, put those potatoes aside and try a healthier approach – a fresh and nutritious avocado salad.

Pan-Fried Salmon and Avocado Salad Read More »

Ingredients Needed for Pan-Fried Salmon and Avocado Salad

1 red bell pepper
1 green bell pepper
1 spring onion
1 avocado
1 tablespoon olive oil
salt
pepper
½ lime
1 salmon fillet, approximately 7 ounces
1 tablespoon vegetable oil

How to Make Pan-Fried Salmon and Avocado Salad

  1. First chop the bell peppers and the spring onion. Chop the avocado.
  2. Add the chopped avocado in a large bowl. Add the bell peppers and spring onion. Add the olive oil, season with salt and pepper, and squeeze the juice out of half a lime. Mix.
  3. Separately, heat the vegetable oil in a skillet over medium heat. Place the salmon skin side down and cook it for 4 minutes. Flip it over, season it with salt and continue cooking it for 3 minutes.
  4. Serve it with the avocado and bell pepper salad!

Mustard Glazed Salmon and Beet Mash

Got a nice looking salmon fillet in the fridge and you don’t know what to do with it? You can spread a touch of Dijon mustard over it, and cook it on the stove to make a delicious steak. And as for the side, there’s no way you won’t enjoy our beet mash. With butter and parmesan, this side is a delicious meal on its own, having both great taste and color.

Mustard Glazed Salmon and Beet Mash Read More »

Ingredients Needed for Mustard Glazed Salmon and Beet Mash

1 salmon fillet, approximately 6 ounces
salt
pepper
1 tablespoon dijon mustard
1 tablespoon vegetable oil
2 rosemary sprigs
1 ounce canned beetroot
¼ cup beetroot juice
1 potato, cooked
1 teaspoon butter
0.5 ounce parmesan, shredded
1 ounce lettuce

How to Make Mustard Glazed Salmon and Beet Mash

  1. Place the salmon fillet on a wooden surface. Season it with salt and pepper. Spread the Dijon mustard over the salmon.
  2. Heat the vegetable oil in a skillet over medium heat. Place the salmon skin side down, along with the rosemary sprigs. Cook until golden brown, for about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, or about 3 minutes more.
  3. Place the beet in a tall glass container. Pour the beet juice. Use the immersion blender and blend it until smooth.
  4. Mash the potato and place it in a large bowl. Mix it with the beet mash, one teaspoon of butter, and the shredded parmesan.
  5. Place the salmon on a bed of lettuce and serve it with the mash.

Salmon With Asparagus and Capers

Pairing a good salmon steak with some capers and asparagus makes for a delicious dinner, light and full of vitamins. Cook the asparagus in melted butter, next to a few chilies and walnuts, adding it both spice and crunch in the process.

Salmon With Asparagus and Capers Read More »

Ingredients Needed for Salmon With Asparagus and Capers

1 tablespoon butter
7 asparaguses spears
3 red chilis es
0.5 ounce walnut
salt
1 tablespoon vegetable oil
2 garlic cloves
1 salmon fillet, approximately 6 ounces
1 tablespoon caper
½ lemon
pepper

How to Make Salmon With Asparagus and Capers

  1. Heat a skillet over medium heat. Add the butter and melt it.
  2. Add the asparagus, chilies, and walnuts. Season with salt and cook them for 2 minutes.
  3. Heat the vegetable oil in another skillet over medium heat. Add the garlic cloves and leave them in the pan for 1 minute then take them out. Place the salmon skin side down and cook it for around 4 minutes. Flip the fish over with a spatula.
  4. Add the capers and squeeze the juice out of half a lemon. Cook the fish for another 3 minutes. If the fillet if thicker than 1/2 inch (1.2 cm), cook it for an additional 1-2 minutes.

Sweet Potato and Apple Mash

A simple and healthy side, this sweet potato and apple mash is bound to appear on everyone’s dinner table. It’s light, creamy textured, savory, and it works very well next to a good steak or fish.

Sweet Potato and Apple Mash Read More »

Ingredients Needed for Sweet Potato and Apple Mash

salt
2 sweet potatoes, cubed
1 tablespoon butter
1 onion, chopped
1 apple, diced
1 teaspoon nutmeg
¼ cup apple cider vinegar
pepper

How to Make Sweet Potato and Apple Mash

  1. Heat a saucepan over medium heat, and fill about half of it with water. Add a pinch of salt.
  2. Add the diced sweet potato and cook it for 10 minutes.
  3. Separately, heat a skillet over medium heat, add the butter and melt it. Add the chopped onion and apple. Pour the apple cider vinegar. Season with salt, pepper, and nutmeg.
  4. Cook it until the liquid reduces.
  5. Place the sweet potatoes in a tall glass container. Add the apple mix. Set up your immersion blender and blend everything into a smooth mash.

Grilled Swordfish and Veggies

Swordfish is a delicious fish, with a firm texture, similar to tuna. If you want to try a simple recipe with it, buy a good quality steak, grill it, and serve it with a light side of sauteed veggies. It’s simple, with a rich taste, and it’s something you can cook at home and make it look like a restaurant meal.

Grilled Swordfish and Veggies Read More »

Ingredients Needed for Grilled Swordfish and Veggies

1 tablespoon vegetable oil
1 celery stick, sliced
1 spring onion, sliced
½ red bell pepper, sliced
0.5 green bell pepper, sliced
salt
pepper
1 teaspoon ginger powder
4.25 ounces of sword fish fillet
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds

How to Make Grilled Swordfish and Veggies

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the carrot, celery, spring onion, and cook them for 2-3 minutes.
  3. Add the bell peppers, and season them with salt, pepper, and ginger powder.
  4. Cook them for another 2 minutes.
  5. Place the fish on a hot grill, season it with salt, pepper, and cook it for 3-4 minutes per side, depending on the thickness.
  6. Place the fish next to the vegetables and top it with sesame seeds.

Herb-Crusted Chicken Breast With Cheese Sauce

We love cheese sauces. We also love crusted steaks. The love child of the two is this herb-crusted chicken breast with cheese sauce, which represents both of its “parents” tastiness in a fine way. It’s a great option for that special dinner you’re thinking of and you should definitely try it!

Herb-Crusted Chicken Breast With Cheese Sauce Read More »

Ingredients Needed for Herb-Crusted Chicken Breast With Cheese Sauce

2 tablespoons of breadcrumbs
1 rosemary sprig
1 fresh coriander
1 parsley
salt
½ teaspoon olive oil
2 tablespoons of vegetable oil
10 ounces of chicken breast
½ teaspoon honey
1 red onion, diced
1 teaspoon butter
⅓ cup heavy cream
3 garlic cloves
½ teaspoon coriander powder
¼ cup low moisture mozzarella, shredded
½ teaspoon turmeric

How to Make Herb-Crusted Chicken Breast With Cheese Sauce

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Put the breadcrumbs in your food processor.
  3. Break the rosemary leaves from the sprig and add them to the food processor.
  4. Add fresh coriander, fresh parsley, coarse salt, and the olive oil.
  5. Pulse until you make herb breadcrumbs, then transfer to a large plate.
  6. Heat about 1 teaspoon of vegetable oil in a skillet.
  7. Lay the chicken breasts in it, season with salt, and cook it for about 3 minutes per side.
  8. Lay the chicken breasts on your chopping board and coat each one with honey, using a silicone brush.
  9. Cover them with herb breadcrumbs as well, then transfer them into a baking pan.
  10. Roast for 25 minutes.
  11. Meanwhile, heat the remaining vegetable oil in a saucepan.
  12. Add the red onion and stir.
  13. Add the butter and cook the onion in butter and oil mixture until it softens.
  14. Season with salt.
  15. Add the heavy cream.
  16. Crush the garlic and add it to the saucepan.
  17. Add the coriander, mozzarella, and the turmeric.
  18. Mix and cook until the sauce thickens.
  19. Serve the herb crusted chicken breasts with cheese sauce and, if you want, some salad.

Pan-Fried Salmon and Potatoes

There is for sure more than one way of enjoying a good salmon steak! But if you lack imagination today, you can simply pan-frying it for a few minutes. Though, for the best results, we recommend marinating the salmon for at least 1 hour to get those juices flowing.

Pan-Fried Salmon and Potatoes Read More »

Ingredients Needed for Pan-Fried Salmon and Potatoes

2 salmon fillets s, around 7 ounces each
salt
pepper
1 tablespoon olive oil
thyme
2 garlic cloves
½ lemon
2 tablespoons of vegetable oil
1 rosemary sprig
6 new potatoes, halved

How to Make Pan-Fried Salmon and Potatoes

  1. Season the salmon with salt and pepper. Place it in a plastic bag, add the olive oil, thyme, garlic, and lime juice.
  2. Secure the bag, and marinate the salmon for the next hour.
  3. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add to slices of lemon and rosemary. Place the salmon on top. Place a lid on the skillet and cook the salmon for the next 15 minutes.
  4. Meanwhile, heat the remaining oil in a skillet over medium heat. Add the potato halves and cook them for 15-20 minutes.
  5. Serve the salmon with the potatoes.
Scroll to Top