Posts tagged steak
Recipe: Chicken-Fried Steak & Gravy
Can you really make a chicken-fried steak that isn’t loaded with saturated fat and salt? Absolutely. We skip the deep frying, but with rich country gravy as consolation, you won’t miss it. Our pan-fried, crispy cube steak has less than one-third of the fat and about 80 percent less sodium.
- 1/4 cup all-purpose flour
- 2 large egg whites, lightly beaten
- 1/4 cup cornmeal
- 1/4 cup whole-wheat flour
- 1/4 cup plus 1 tablespoon cornstarch, divided
- 1 teaspoon paprika
- 1 pound cube steak, cut into 4 portions
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons canola oil, divided
- 1 14-ounce can reduced-sodium beef broth
- 1 tablespoon water
- 1/4 cup half-and-half
- Preheat oven to 350°F. Coat a baking sheet with cooking spray.
- Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
- Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in half-and-half; season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.
Cooking time (duration): 35 min
Number of servings (yield): 4
Recipe: Mike’s Fajitas
- 1 1/2 – 2 lbs steak (see note)
- flour tortillas
- 1/2 green bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 tbsp olive oil
- 2 limes, juiced
- 1 bottle beer
- 3 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 1/2 tsp salt
- 3 tbsp olive oil
- 1 tbsp fresh cilantro, chopped (or 1 tsp dried)
- 1 tbsp fresh oregano. chopped (or 1 tsp dried)
- 1 tsp ground cumin
- 2 tsp chili powder
- shredded cheddar cheese
- sour cream
- Mix all of the ingredients for the marinade together and marinate steak for 8 hours or overnight.
- Preheat grill on high for 10 minutes.
- Cook steak 2 to 4 minutes per side, depending on thickness, until desired doneness.
- Let the steak rest while cooking the peppers and onions in a non-stick skillet with the olive oil. Cook the peppers and onion about 5 minutes or until tender.
- Server immediately.
About the steak: Traditionally skirt steak is used for fajitas. However, due to the popularity of fajitas, skirt steak is currently very expensive. Look for a cheap and thin steak such as flank.
Quick Meal:This meal can be very fast. The night before when making the marinade, slice the peppers and onions and store in the fridge. The next day, dinner will be on the table in 15 to 20 minutes.
Cooking time (duration): 20 min
Number of servings (yield): 6
Recipe By: Michael Penza
Recipe: Shrimp Stuffed Fillet
- 3 tablespoons olive oil, in all
- 1 teaspoon finely minced onions
- 1 teaspoon finely minced green onions
- 1 teaspoon finely minced celery
- 1 teaspoon finely minced red bell pepper
- 2 teaspoons minced shallots
- 1 teaspoon minced garlic
- 1/4 pound small shrimp
- 2 tablespoons water
- 2 tablespoons fine, dried bread crumbs
- Emeril’s Essence Creole Seasoning
- 4 Filet Mignons, 6 to 7 ounces each, trimmed
- Preheat the oven to 400 degrees.
- In a saute pan, over medium heat, add the 1 tablespoon of the olive oil. When the oil is hot, add the onions, green onions, celery, red peppers, shallots, and garlic. Saute for 1 to 2 minutes. Add the shrimp, water and bread crumbs. Season with Essence and cook for 2 minutes. Remove from heat and allow to cool for at least 15 minutes.
- Using a small sharp knife, cut a slit about 2 inches along into the side of each steak forming a pocket. Season the meat with Essence inside and out of the pocket. Using a spoon, fill each pocket with about 1/4 cup of the stuffing.
- In a large saute pan, heat the remaining olive oil, over medium heat. When the oil is hot, add the filets and sear for 2 to 3 on each side. Remove the pan from the heat and place in the oven. Roast for 6 to 8 minutes for medium rare.
Emeril’s Essence can be purchased in the spice isle of most grocery stores.
Any size shrimp will do. Just cut large shrimp into bite-sized pieces.
Cooking time (duration): 40 min
Number of servings (yield): 4
Inspired By: Rock Shrimp Stuffed Fillet