Steak Recipe Collection

Blue Cheese-Walnut Steaks

2 top sirloin steaks
2 ounces blue cheese, crumbled
4 tablespoons butter
6 large garlic cloves, peeled
1/4 cup walnuts, toasted and chopped
2 tablespoons fresh parsley
1 3/4 teaspoons rosemary, crushed
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper

Combine cheese, butter, parsley and 3/4 teaspoon of rosemary. Mix well. Add walnuts and mix. Blend remaining rosemary, garlic, salt and pepper in a food processor. Pat steaks dry and rub each with 2 teaspoons of garlic mixture. Let stand at room temperature for 1 hour. Preheat grill. Grill steaks the way you like them. Cut into serving pieces and top with blue cheese mixture.

Flank Steak with Mushrooms

1 1/2 to 2 pounds flank steak
3/4 pound portabella mushrooms
3/4 pound cremini mushrooms
3 large shallots
1/4 cup butter
2 scallions (green tops only)
1/2 cup balsamic vinegar
4 tablespoon soy sauce
3 tablespoon sugar

Cut steak into 4 equal pieces. Season with salt and pepper. Combine 2 shallots, 1/4 cup balsamic vinegar, 1 tablespoon sugar and 1 tablespoon soy sauce in a resealable bag. Mix well. Add steaks and let sit for 2 hours or more. Cut portabella mushrooms in half then cut mushrooms (portabella and cremini) into 1/4 inch slices. Chop shallots and cut scallion tops into 1/2 pieces. In a skillet melt 1/2 of the butter and add 1/2 of the shallots. Heat over medium for 1 minute. Add portabellas and season with salt and pepper. Simmer for 15 minutes and transfer to a bowl and keep warm. Repeat process with the cremini mushrooms except reduce the cooking time to 10 minutes. Add portabella pieces and keep warm. In a small bowl mix 2 tablespoons of sugar, 3 tablespoons of soy sauce and 1/4 cup of balsamic vinegar. Add to mushrooms and boil for 3 minutes or until the liquid is slightly reduced. Add scallions. Preheat grill. Remove steaks from bag and dispose of marinade. Grill steaks until done, about 6-7 minutes per side. Remove from grill and cut into strips cross grain. Serve with mushrooms.

Teriyaki Steak

1 1/2 pounds flank steak
1/4 cup pineapple
2 tablespoons chopped onion
2 tablespoons vegetable oil
2 tablespoons cider vinegar
1 tablespoon honey
1 clove garlic, minced
1 teaspoon ginger

Cut steak into serving pieces and trim excess fat. Place in a shallow baking dish. Combine remaining ingredients in a bowl and mix well. Pour over steaks and let sit in the refrigerator for 2 or more hours. Preheat grill. Remove steaks from marinade and retain marinade. Place steaks on heated grill and cook until done. About 5 minutes per side. Brush with remaining marinade periodically until almost done. Remove steaks from grill when they've reach desired doneness and cut into strips cross grain. Serve over rice.

Korean Steak

2 ribeye steaks
1/3 cup soy sauce
1/4 cup green onion, cut into pieces
2 tablespoon brown sugar
1 1/2 tablespoon red wine vinegar
1 1/2 tablespoon olive oil
1 tablespoon sesame oil
1 clove garlic, minced
1 teaspoon black pepper

Trim excess fat from steaks. Mix other ingredients well and place in a resealable bag. Add steaks and let marinate for at least 2 hours. Grill to desired doneness (about 5 minutes per side).

Guinness Ribeye

1 ribeye steak (12 ounce)
4 ounces Guinness Stout Beer at room temperature
2 garlic cloves
1 ounce soy sauce
1 tablespoon Vidalia onion
1 teaspoon shallots
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon fresh Tarragon
1/4 teaspoon parsley
1/8 teaspoon black pepper
1/8 teaspoon salt

Finely chop garlic, shallot and onion and place in a small bowl. Finely chop parsley and tarragon and add to the bowl. Add the Worcestershire sauce, Dijon mustard, Guinness beer, soy sauce and seasonings then mix well to combine. Let stand for 30 minutes to blend flavors. Place the ribeye in the marinade and make sure it is well coated. Cover the bowl and place in the refrigerator for 30 minutes or overnight. Pre-heat the grill and then cook the ribeye. Place the remaining marinade in a small saucepan and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage if desired. Pour over the ribeye and serve.

Vietnamese Style Steak with Noodles

2 3/4-inch-thick steaks (about 1 pound)
6 ounces capellini, or other thin spaghetti
3 tablespoons white vinegar
1 1/2 tablespoons soy sauce
2 garlic cloves, minced
4 teaspoons sugar
1/4 teaspoon dried hot red pepper flakes or cayenne
1/4 teaspoon salt
1/8 teaspoon anchovy paste
1/4 cup fresh mint leaves, shredded, or 1 teaspoon dried, crumbled
3/4 cup fresh bean sprouts, washed
1/2 red bell pepper, cut into thin strips In a kettle of boiling salted water boil the capellini until it is just tender and drain it in a colander. Rinse the capellini under cold water and drain. While the noodles are boiling, in a blender blend the vinegar, 1 tablespoon water, soy sauce, garlic, sugar, red pepper flakes or cayenne, salt, and anchovy paste until the sauce is smooth. In a bowl toss the noodles with the sauce and the shredded mint. Grill steaks on an oiled grate until medium rare. Remove from grill and let stand for 5 minutes. Cut the steaks into thin slices. Divide the noodles between 2 plates, mounding them, arrange the slices of steak on them, and surround the noodles with the bean sprouts and the bell pepper.

Spicy Skirt Steak

1 3/4- to 1-pound skirt steak
1 tablespoon chili powder
1 teaspoon ground cumin
1 large garlic clove, minced
2 teaspoons Worcestershire sauce
1 teaspoon coarse salt
1 teaspoon sugar
3/4 teaspoon freshly ground black pepper
1/4 teaspoon allspice
1 tablespoon vegetable oil Trim fat from steak. Cut steak into serving pieces. Mash garlic and salt together to form a paste. Mix together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over meat. Marinate meat in a resealable plastic bag. Let sit in refrigerator for 30 minutes. Prepare grill. Cook steaks until medium rare. Remove from grill and cut across grain into thin strips. Serve as desired. Try serving it with tortillas or over brown rice.

Stuffed London Broil

1 2 1/2 pound London broil, 2 inches thick
3 cloves garlic, minced
1/4 cup minced parsley
2 tablespoons grated lemon peal

With a long, sharp knife, cut a pocket into the meat horizontally about 3/4 of the way through. Combine garlic, parsley and lemon and spread evenly inside pocket. Wrap in foil or plastic wrap and refrigerate for several hours. Preheat grill. Cook over medium heat for about 20-25 minutes, turning once. Turn carefully to avoid disrupting stuffing. For added flavor add wood chips for smoke. For a charcoal grill, spread presoaked chips directly over coals. For a gas grill, wrap presoaked wood chips in foil and place under cooking grate in one corner.

Tequila Steaks

4 8oz new york steaks about 1 inch thick
1/2 cup tequila
1 tablespoon pepper
2 teaspoon grated lemon peel
2 cloves garlic minced
1/2 teaspoon salt

Mix tequila, pepper, lemon peel and garlic in a heavy plastic bag. Add steaks and rotate to distribute mixture evenly over steaks. Let sit in refrigerator over night. Preheat grill. Cook, brushing with remaining marinade until done. Turn once during cooking time, about 12 minutes. Season with salt and serve.

Soy Sauce Soaked Steak

"1 hour before grilling, soak the steak in soy sauce. Cover the steak with granulated garlic and coarse ground black pepper. I always add a lot of hickory chips to my fire to give the steak that "Smokey" flavor. Grill to desired doneness."

Grilled Steak Fajitas

1/2 cup lime juice
1 pound flank or round streak cut into thin strips
1/4 cup white vinegar
1 each red and green bell pepper cut into long strips
1 large onion cut into rings
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon salt
12 flour tortillas

Mix lime juice, vinegar, black pepper, cayenne and salt in a large bowl. Add steak strips and let marinate for 15-20 minutes. Preheat grill. Put a couple of drops of water on each tortilla and wrap altogether in aluminum foil. Place on grill, turning once during cooking. Place meat in grilling basket on high heat. Reduce heat (move farther from coals if using charcoal) and add bell peppers and onion. Cook until meat is done to liking and peppers are starting to soften. Remove from grill and serve with sour cream and guacamole.

Carne Asada

2 pounds flank steak
12 flour tortillas
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
1 cup salsa
1 cup guacamole
1 teaspoon tabasco

Mix juices, garlic, onion, tequila, tobasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil. Place on grill. Remove meat from marinade, reserving marinade. Place on grill. Turn steak and tortillas once during cooking. Brush steak with remaining marinade. Cook to your liking (12 to 15 minutes for medium-rare). Cut into thin slices. Place a few slices of steak on each tortilla with salsa and guacamole and serve.

Grilled Lime Fajitas

1 pound flank steak or chicken breast
1/2 cup lime juice
1/4 cup ground cilantro
1/4 cup white vinegar
1/4 cup olive oil
3 tablespoons basalmic vinegar
1 tablespoon cayenne
3 cloves minced garlic
1 tablespoon ground black pepper

Mix all ingredients except meat together thoroughly. Marinate meat in mixture overnight. Prepare grill. Remove marinade and place in sauce pan. Cook until it boils set aside and let cool. Grill meat, basting with marinade until cooked. Cup into long thin strips. Serve with warmed tortillas, grilled and sliced bell peppers and onions and your choice of sour cream, guacamole and salsa.

Carne Asada con Sevollitas

10 Lbs. Boneless Chuck Steaks
5 Bundles Green Onions
10 Limes
Salt
Pepper
1 can of cheap beer
Garlic Powder

Combine ALL items in large bowl and let sit for at least 1 hr.
2. Take long green onions out of marinate and lightly coat with cooking oil and garlic powder.
3. Take carne and place over grill and let cook for approximately 3 to 5 minutes on one side. Then lay all your onions on grill and turn the carne placing it on the onions let cook until done (approximately 6-8 minutes)
4. Then serve with your favorite beverage.

Crusty Salt Steak

Mix 2 cups of coarse salt with enough water to make it pasty, but not runny. Pack it firmly on one side of a good steak and place on the grill, salt side up. When the salt starts to turn brown gently turn the steak over and pack salt on that side. Cook as you normally would. Remove from grill when it's just the way you like it and break off the salt. This might sound a little strange but the salt locks in the flavor and the juices. If you do it right, you'll have the juiciest steak ever.

Stuffed New York Strip

Ingredients
1 New York Strip steak (1 inch thick or more)
2 Tbs. butter
1 clove garlic, minced
1/4 cup celery, chopped
1/4 cup mushrooms, chopped
1/2 cup onions, minced
1/2 cup bread crumbs

Basting Ingredients
1/2 cup red wine
2 Tbs. soy sauce
1 Tbs. horseradish

Instructions:

Cut a deep pocket into the side of the steak, making sure not to cut all the way through. (cut along the non-fat side).

Melt butter in a frying pan, sauté garlic, celery, mushrooms, and onion for 2-3 minutes until just cooked;remove from heat.

Add breadcrumbs to vegetable mixture; and fill pocket with the mixture and secure with toothpicks or skewers.

Combine basting ingredients;and spoon some over the stuffed steak.

Place steaks on a preheated BBQ, baste constantly until steak is cooked as desired.

Add water, green pepper, onions,stewed tomatoes and juice.

Return chops to pan, cover and simmer 30-40 minutes.

Sesame Sirloin Steak

Ingredients

1/2 cup vegetable oil
1/3 cup sesame seeds
4 medium onions, sliced
1/2 cup soy sauce
1/4 cup lemon juice
1 Tbs. sugar
1/4 tsp. cracked pepper
2 cloves garlic, minced
3 lbs. boneless sirloin (use top sirloin)

Instructions:

Combine oil and sesame seeds in a skillet.

Cook over medium heat until sesames are golden;remove from heat and combine with onion, soy sauce, lemon juice, sugar, pepper and garlic in a baking dish.

Add steak to baking dish and coat with marinade; refrigerate for at least 5 hours.

Remove steak from marinade (reserve); and grill steaks on the BBQ or in the broiler until done to taste. Baste with reserved marinade often.

Southern Chicken-Fried Steak

1 pound round steak, cut in 4 pieces
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup flour
1 egg
2 tablespoons milk
hot shortening or oil for shallow frying