Search results for: steak

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

Potato Salad With Dill Mayonnaise

This creamy potato salad is just perfect served alongside a steak, but, if you want to skip the meat, it can also be enjoyed as is. To spice things up, we’ve added carrots, peas, broccoli and pickled bell pepper. And of course, don’t forget the mayonnaise! It isn’t much, but it makes the difference.

Potato Salad With Dill Mayonnaise Read More »

Ingredients Needed for Potato Salad With Dill Mayonnaise

2 broccoli florets 2 potatoes 1 ounce peas 1 bell pepper 1 teaspoon salt 1 teaspoon pepper 1 tablespoon mayonnaise dill 2 tablespoons of flour

How to Make Potato Salad With Dill Mayonnaise

  1. Heat a saucepan, fill about half of it with water, and boil the vegetables until they are properly cooked.
  2. Dice the carrot and potatoes.
  3. Remove the stems of the broccoli.
  4. Chop the pickled bell pepper.
  5. Add the veggies in a large bowl, and season them with salt and pepper.
  6. Combine the mayonnaise with a tablespoon of chopped dill.
  7. Add the dill mayonnaise and mix to coat the potatoes and the veggies.

Pan-Fried Pork Neck With Herbed Cream Sauce

Any steak gets better with the right sauce. For today’s recipe, combine butter, heavy cream and mustard, then spice things up with some fresh rosemary, thyme and chives. This herbed cream sauce is so good that you won’t need a side for the steak!

Pan-Fried Pork Neck With Herbed Cream Sauce Read More »

Ingredients Needed for Pan-Fried Pork Neck With Herbed Cream Sauce

21 ounces of pork neck
2 tablespoons of vegetable oil
salt
pepper
curry powder
1 teaspoon butter
½ cup heavy cream
½ teaspoon mustard
½ teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
2 teaspoons of chives, chopped

How to Make Pan-Fried Pork Neck With Herbed Cream Sauce

  1. Heat the vegetable oil in a skillet and lay the pork neck in it.
  2. Season the with salt and pepper.
  3. After 4-5 minutes, when the bottom side starts to brown, turn over the meat.
  4. Continue to fry the pork for another 4-5 minutes on the other side, until it’s cooked through.
  5. Melt the butter in another skillet, on low heat.
  6. Add the heavy cream and the mustard, and then mix them together.
  7. Add the herbs, chives, salt, and pepper. Stir and simmer until the sauce thickens.
  8. Serve the pork steak with the creamy white sauce and a salad.

Pork Neck With Caramelized Apples and White Sauce

If you like combining sweet and salty in the same dish, then make a pan-fried pork steak and caramelize a few apple slices. Add some broccoli on the same plate and drizzle everything with creamy sauce! We’re telling you, it’s delicious!

Pork Neck With Caramelized Apples and White Sauce Read More »

Ingredients Needed for Pork Neck With Caramelized Apples and White Sauce

21 ounces of pork neck
2 tablespoons of vegetable oil
salt
pepper
5 teaspoons of butter
1 apple, sliced
1 tablespoon brown sugar
1 red onion, diced
⅔ cup heavy cream
1 tablespoon cognac
1 tablespoon white wine
salt
pepper
rosemary, fresh leaves
9 broccoli florets, steamed

How to Make Pork Neck With Caramelized Apples and White Sauce

  1. Heat the vegetable oil in a skillet and lay the pork neck in it. Season them with salt and pepper.
  2. After 4-5 minutes, when the bottom side starts to brown, turn over the meat.
  3. Add 1/2 teaspoon of butter and continue to fry the pork for 4-5 more minutes, until it’s cooked through. Set it aside.
  4. Melt 2 teaspoons of butter in another skillet, on medium heat.
  5. When the butter has melted, add in the apple slices.
  6. Sprinkle the brown sugar on the apple slices and stir until they caramelize. Set them aside.
  7. Melt 2 teaspoons of butter in another skillet and braise the red onion.
  8. Add the heavy cream, cognac, white wine, and fresh rosemary. Simmer it to make a thick sauce.
  9. Serve the pork steaks with caramelized apple, steamed broccoli, and white sauce.

Grilled Pork Tenderloin With Cauliflower Side

A pork steak on the grill has an unmistakable taste and smell, and you don’t have to do much to bring the flavor in front. On the side, though, you have to choose wisely. How about cauliflower, a veggie with a sweet, nutty, and strong taste? Add some heavy cream to the mix and you’ve got yourself a wonderful dinner!

Grilled Pork Tenderloin With Cauliflower Side Read More »

Ingredients Needed for Grilled Pork Tenderloin With Cauliflower Side

1 tablespoon butter
½ cauliflower
salt
pepper
½ cup heavy cream
½ teaspoon coriander powder
5 basil
1 teaspoon olive oil
14 ounces of pork tenderloin
salt

How to Make Grilled Pork Tenderloin With Cauliflower Side

  1. Melt the butter in a skillet, on medium heat.
  2. Brake the cauliflower into small florets and add them into the skillet.
  3. Season with herb salt and pepper.
  4. Stir-fry the cauliflower for 3-5 minutes, and then add the heavy cream. Let it cook for about 2-3 minutes, until the cream starts to thicken.
  5. Heat up a grilling machine and grease it with olive oil.
  6. Lay on it the pork slices, season them with salt and pepper, then grill them for about 6 minutes per each side.
  7. Serve the grilled pork with the cauliflower side.

Pan-Fried Pork Tenderloin With Baby Spinach

Pan fried pork is delicious, tender and juicy. But it can be a bit heavy for your digestion. So choose a side that can help out with the balance. Baby spinach is loaded with fiber and nutrients, so it will be perfect on the same plate as your steak!

Pan-Fried Pork Tenderloin With Baby Spinach Read More »

Ingredients Needed for Pan-Fried Pork Tenderloin With Baby Spinach

1 tablespoon vegetable oil
½ teaspoon peppercorn
¼ teaspoon curry mix
5 ounces of pork tenderloin
1 teaspoon butter
2 garlic cloves
4 ounces of baby spinach
salt
pepper
¼ cup heavy cream

How to Make Pan-Fried Pork Tenderloin With Baby Spinach

  1. Heat the vegetable oil in a skillet.
  2. Add the peppercorns and curry and mix. Cook them for a few seconds to flavor the oil.
  3. Lay the pork tenderloin into the skillet.
  4. After 4-5 minutes, when the bottom side starts to brown, turn over the meat.
  5. Continue to fry the pork for 4-5 minutes on the other side, until it’s cooked through.
  6. Melt the butter in another skillet, on low heat.
  7. Crush the garlic and add it to the skillet. Fry the garlic for a few seconds, just to flavor the butter.
  8. Add the baby spinach and season it with salt and pepper. Mix and cook the spinach until it wilts, for 1 or 2 minutes.
  9. Add heavy cream and stir for about 1 more minute.
  10. Serve the pan-fried pork tenderloin with the baby spinach.

Roasted Pork Neck With Milky Croutons and Caper Sauce

Want to spoil yourself tonight with a good steak? We recommend a nice cut of pork neck, which brings its best flavor when seared in the pan, and then roasted in the oven. Serve it with a savory mustard and anchovy sauce, and some milky croutons. How to make them? Just follow the recipe below!

Roasted Pork Neck With Milky Croutons and Caper Sauce Read More »

Ingredients Needed for Roasted Pork Neck With Milky Croutons and Caper Sauce

1 tablespoon vegetable oil 2 pork necks steaks, around 7 ounces each salt pepper 4 breads ½ cup milk 1 teaspoon mustard 1 teaspoon caper 2 tablespoons of water 1 tablespoon olive oil 1 red chili, thinly sliced

How to Make Roasted Pork Neck With Milky Croutons and Caper Sauce

  1. Preheat the oven to 400°F/200°C.
  2. Heat a tablespoon of vegetable oil in a skillet over medium heat.
  3. Add the pork steaks and season them with salt and pepper.
  4. Fry them for 2-3 minutes per side, so they are properly seared.
  5. Move them into a baking tray and slide them into the oven for the next 20 minutes.
  6. In the meantime, slice the bread into cubes. Add them into a large bowl, and pour the milk over them.
  7. Add the anchovy fillets, mustard, capers, water, olive oil, and salt. Use a pestle and crush the ingredients so that the flavors combine.
  8. Heat a skillet over medium heat, add the bread and toast it for 2-3 minutes, until golden and crispy.
  9. Pour the anchovy and mustard dressing over the meat and serve!

Fried Duck Breast With Sweet Braised Cabbage

It’s easy enough to go for a pork or beef steak, but why not try something new, with richer, deeper flavor? A nice cut of duck breast is a great way to break out of your routine. Follow our instructions below to cook it properly. And serve it with a matching side. This one is braised red cabbage, with almonds, raisins, and a touch of soy sauce and honey.

Fried Duck Breast With Sweet Braised Cabbage Read More »

Ingredients Needed for Fried Duck Breast With Sweet Braised Cabbage

5 ounces of duck breast
salt
pepper
¼ cup almond
2 tablespoons of raisin
1 tablespoon olive oil
½ red onion, thinly sliced
3.5 ounces of red cabbage, shredded
1 teaspoon soy sauce
1 tablespoon honey

How to Make Fried Duck Breast With Sweet Braised Cabbage

  1. Place the duck breast on your working surface.
  2. Make diagonal cuts over the skin of the duck breast. Season it with salt and pepper.
  3. Heat a skillet and place the duck skin-side down at low heat so that the fat can melt and the skin turns crispy.
  4. Afterwards, fry the duck on each side so that it is properly seared.
  5. Cook it for about 5 minutes on the skinless side then turn it over and leave it on heat for 4 more minutes.
  6. Heat a skillet over medium heat and add almonds, raisins, red onion, and a drizzle of olive oil. Add the red cabbage and season it with salt and pepper. Cook everything for 5-6 minutes.
  7. Add the soy sauce, honey, and leave the skillet on heat for 1-2 more minutes.

Mustard Beef and Potato Stew

There are very few dishes heartier and more satisfying than stews. Use some chuck steak and potatoes topped off with a flavorful sauce made with mustard. If you’re not a fan of mustard, then reduce the quantity slightly. Either way, eat the stew with toast for an extra crunchy detail.

Mustard Beef and Potato Stew Read More »

Ingredients Needed for Mustard Beef and Potato Stew

10 ounces of chuck steak, cubed
1 cup flour
3 tablespoons of vegetable oil
2 potatoes, cubed
3 tablespoons of mustard
â…“ cup white wine
0.5 tea spoon cumin
½ cup heavy cream
1 red chili, sliced
parsley, chopped

How to Make Mustard Beef and Potato Stew

  1. Coat the chuck steak cubes with flour.
  2. Heat the vegetable oil in a skillet and fry the beef on all sides until light-brown, around 3-4 minutes.
  3. When the meat is cooked through, add the potato cubes and continue cooking them for 10 minutes.
  4. Add the mustard, white wine, cumin seeds, heavy cream and mix everything. Simmer the dish until the sauce reduces by half.
  5. Throw in the chili slices and some chopped parsley.
  6. Enjoy!

Pan-Fried T-Bone and Buttered Leeks

You deserve to treat yourself! How about spoiling yourself with a huge T-bone steak? Fry it medium rare in a skillet. Serve it with a simple side dish made with leeks fried in butter. It takes less than 20 minutes and you’ll have a firework show of flavors.

Pan-Fried T-Bone and Buttered Leeks Read More »

Ingredients Needed for Pan-Fried T-Bone and Buttered Leeks

1 t-bone
3 tablespoons of vegetable oil
salt
pepper
3 rosemary sprigs
0.5 garlic head, cut horizontally
½ leek
1 teaspoon butter

How to Make Pan-Fried T-Bone and Buttered Leeks

  1. Heat 1 tablespoon of vegetable oil in a skillet.
  2. Drizzle 1 tablespoon of vegetable oil on the T-bone.
  3. Sprinkle some salt and pepper on it, then rub it with the rosemary sprigs.
  4. Lay the meat in the skillet and rub it with the garlic.
  5. Brush the steak all over with oil, using the rosemary sprigs.
  6. Fry the T-bone for about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Set aside.
  7. Slice the leek (0.6 inch/1.5 cm thick).
  8. Heat 1 tablespoon of vegetable oil in another skillet and place the leek slices in it, standing.
  9. Sprinkle some salt and add the butter. Cook the leek in butter for 4-5 minutes, until slightly browned.
  10. Serve the steak alongside the buttered leeks.

Pork Chops With Capper and Anchovy Sauce

Here’s a combo you’ve maybe never thought about: pork and fish! Try a steak with a fish sauce made with anchovy, capers mustard and a lot of fresh lettuce! It’s a complete delight! But why stop with that? Soak some bread in milk, cook it in butter and put it on your plate alongside your pork chops!

Pork Chops With Capper and Anchovy Sauce Read More »

Ingredients Needed for Pork Chops With Capper and Anchovy Sauce

2 tablespoons of vegetable oil 1 pound pork chop 2 breads ⅓ cup milk 1 teaspoon butter 1 teaspoon mustard 1 tablespoon caper 1 lettuce, thinly sliced ½ teaspoon white wine vinegar 1 teaspoon olive oil ½ teaspoon white pepper corns

How to Make Pork Chops With Capper and Anchovy Sauce

  1. Heat the vegetable oil in a skillet.
  2. Lay in it the pork chops.
  3. Throw in the garlic cloves, unpeeled, to flavor the oil.
  4. Fry the meat for 5-6 minutes on each side. Also, fry the garlic, skin-on. Set aside the steak and the garlic.
  5. Cut the bread into cubes and put them in a bowl.
  6. Add the milk. Sprinkle salt and pepper, then mix with a fork to soak the bread.
  7. Melt the butter in another skillet and fry the milk-soaked bread on all sides.
  8. Peel the fried garlic and put it in a small bowl.
  9. Add the mustard, anchovy fillets, capers, and lettuce.
  10. Drizzle white wine vinegar and olive oil on top, and mix until all the ingredients are well combined.
  11. Serve the steak with the capper and anchovy sauce on top and alongside the fried bread.

Lamb Stew With Yellow Beans

Bring some variety in your life and don’t make a steak of any kind tonight! Use a nice cut of lamb shoulder to make a delicious stew with layers upon layers of flavor! Lamb is always an intense culinary experience, and you don’t need many ingredients to make it sing! Go for some spices, yellow beans, and tomato sauce!

Lamb Stew With Yellow Beans Read More »

Ingredients Needed for Lamb Stew With Yellow Beans

vegetable oil for frying
14 ounces of lamb shoulder, sliced into large chunks
1 red onion, chopped
1 teaspoon cloves
1 tea spoon cumin
1 teaspoon five spices
2 garlic cloves, minced
1 tomato, chopped
3.5 ounces of yellow bean
pepper
1 cup tomato sauce
parsley

How to Make Lamb Stew With Yellow Beans

  1. Heat the vegetable oil in a saucepan over medium heat.
  2. Add the lamb chunks and fry them until the meat’s color turns opaque and it starts to brown. Put a lid on and fry until golden on both sides.
  3. Lift the lid and add the red onion. Give it a good stir and add the cloves, cumin, five spices, and garlic.
  4. Give it a good stir again. Add the chopped tomato and yellow beans. Season with salt and pepper and let the dish simmer for 5 minutes.
  5. Add the tomato sauce and parsley and leave the pan on heat for another 6-8 minutes.

Soy Sauce Glazed Mushrooms With Refreshing Salad

Sauteed mushrooms are a versatile side that goes well with a steak or fish fillet. But if you glaze them with soy sauce and add some garlic, you can transform the dish into a main course. Serve it with a tangy fresh veggie salad to complete the meal perfectly!

Soy Sauce Glazed Mushrooms With Refreshing Salad Read More »

Ingredients Needed for Soy Sauce Glazed Mushrooms With Refreshing Salad

2 celery sticks
1 cucumber
2 radishes
½ teaspoon sea salt
7 ounces of champignon mushrooms
3 tablespoons of vegetable oil
pepper
2 star anise
¼ cup soy sauce
2 garlic cloves
½ teaspoon cornstarch
1 tablespoon olive oil
1 tablespoon fish sauce
1 teaspoon white wine vinegar
chili flakes
0.5 ounce peanuts, roasted

How to Make Soy Sauce Glazed Mushrooms With Refreshing Salad

  1. Fill a medium bowl with cold water.
  2. Use a peeler and cut thin slices of celery and cucumber. Add the slices to the cold water.
  3. Slice the radishes and add them in the same bowl.
  4. Add the sea salt and mix. Set aside about 10 minutes.
  5. Heat the vegetable oil in a skillet and throw in the mushrooms.
  6. Add some salt and pepper and stir-fry them.
  7. When the mushrooms are turning light-brown, add the star anises and soy sauce. Mix and simmer.
  8. Crush the garlic and add it to the skillet.
  9. In a small bowl, mix the cornstarch with 1/4 cup (65 ml) of water. Add the cornstarch mixture to the skillet and mix uninterrupted until the sauce thickens.
  10. When the mushrooms are cooked, remove the vegetables from brine and put them in a bowl. Add the olive oil, fish sauce, white wine vinegar, grind some salt with chili flakes, and fresh pepper.
  11. Add the roasted peanuts and toss.
  12. Serve the mushrooms with boiled rice and veggie salad.
Scroll to Top