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Winter Steak Salad Recipe

Ingredients

  • 5 tablespoons Sensations Extra Virgin 100% Olive Oil
  • 4 tablespoons balsamic vinegar
  • 11/2 teaspoons sugar
  • 1 teaspoon Sensations Original Dijon Mustard
  • salt and freshly ground pepper
  • 2 Romaine Hearts, cored, with leaves rinsed, dried, and torn into bite-sized pieces
  • 10 ounces grape tomatoes, halved
  • 1 can (3.8 ounces) Compliments Ripe Sliced Olives, drained
  • 1/3 cup Crumbled Blue Cheese
  • 1 pound thin-cut, boneless New York Strip Steak
  • Lightly Seasoned Croutons

Winter Steak Salad Recipe

Directions

  1. In a small bowl, whisk together 4 tablespoons olive oil, vinegar, sugar, mustard, salt, and pepper to taste. Set aside.
  2. In a large salad bowl, toss together lettuce, tomatoes, olives, and blue cheese. Set aside.
  3. In a 12-inch non-stick frying pan, heat remaining oil over high heat.
  4. Season steaks to taste with salt and pepper and add to pan. Cook until underside is well browned, 2-3 minutes.
  5. Turn steaks over and cook until meat is done to your liking, about 2 more minutes for rare.
  6. Transfer meat to a platter and let stand 2-3 minutes.
  7. Add croutons and balsamic dressing to lettuce mixture. Toss well then divide among dinner places.
  8. Thinly slice steaks crosswise and divide warm meat and pan juices among salads. Serve immediately

Slow-Cooker Beef and Broccoli Recipe

Ingredients

  • 2 pounds sirloin steak or boneless beef chuck roast, thinly sliced
  • 1 cup beef broth
  • ½ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 4 garlic cloves, minced
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 1 head of broccoli, cut into florets
  • White rice, cooked, to serve

Directions

  1. In a slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and garlic.
  2. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.
  3. After 4 hours, whisk together cornstarch and water in small bowl. Add this to the slow cooker and stir to mix well. Add the broccoli and gently stir to combine.
  4. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
  5. Serve over warm white rice.

Spicy Asian Beef & Snow Pea Soup Recipe

Ingredients

  • Vegetable oil cooking spray
  • 1 lb grilling steak
  • 1 cup whole baby carrots, cut into thin strips
  • 4 oz fresh snow peas, cut into thin strips
  • 1 medium onion, cut in half and sliced
  • 3 cloves garlic, minced
  • 1 tbsp minced fresh ginger root
  • 1 box Beef Broth
  • 1 tbsp reduced sodium soy sauce,
  • 1/4 tsp red pepper flakes
  • 2 cups hot cooked jasmine rice or Chinese-style noodles, cooked without salt

Spicy Asian Beef & Snow Pea Soup Recipe

Directions

  1. Spray a 12″ (30 cm) skillet with cooking oil spray. Heat over medium-high heat for 1 minute. Add beef and cook until beef is well browned,stirring often. Remove beef from skillet with slotted spoon.
  2. Add carrots,peas,onion,garlic and ginger to skillet. Cook and stir until vegetables are tender-crisp.
  3. Stir broth,soy sauce,red pepper flakes into skillet. Heat to a boil. Return beef to skillet and reduce heat to low. Cook for 5 minutes.
  4. Spoon 1/3 cup (75 mL) rice into each of 6 serving bowls. Divide soup mixture among bowls.

Recipe tips

For a change of pace from regular rice,give jasmine rice a try. This type of rice,from Thailand,is aromatic and has a unique nut-like flavour.

Grilled Steak & Parmesan Salad Recipe

Ingredients

  • 1 boneless beef sirloin steak (1 lb.), 1/2-inch-thick
  • 1 cup Italian Dressing, divided
  • 1 bag (284 g) mixed salad greens (about 10 cups)
  • 2 medium tomatoes, cut into wedges
  • 1 medium zucchini, chopped
  • 1/4 cup Parmesan Grated Cheese

Directions

  1. Place steak and 1/2 cup of the dressing in resealable plastic bag; seal bag. Marinate in refrigerate 30 min. Remove steak from marinade; discard marinade.
  2. Preheat grill to medium heat. Grill steak 5 to 10 min. on each side or until cooked through. Cut steak across the grain into thin slices.
  3. Toss greens with tomatoes, zucchini and remaining 1/2 cup dressing. Place on serving platter. Top with steak slices; sprinkle with cheese.

Steak Caesar Salad Recipe

What an amazing day for a barbecue.  This Steak Caesar Salad recipe is perfect for a barbecue with friends or a great way to cook outdoors at the end of a long day at work.

Ingredients

  • 1 boneless beef sirloin steak (1 lb./ 450 g), 1 inch thick
  • 1 pkg. (227 g) torn romaine lettuce
  • 1/2 cup thinly sliced red onions
  • 1/2 cup croutons
  • 1/4 cup Kraft Creamy Caesar Dressing
  • 1/2 cup Shredded 4 Cheese Italiano Cheese

Directions

  1. Heat barbecue to medium-high heat. Grill steak 5 min. on each side or until done (160°F). Transfer to cutting board; let stand 5 min.
  2. Meanwhile, toss lettuce with onions and croutons. Add dressing; mix lightly. Place on 4 serving plates.
  3. Cut steak into thin slices; place over salads. Sprinkle with cheese.

Chicken Fried Steak Recipe

countryfriedsteakIngredients

  • 2 pounds beef bottom round, trimmed of excess fat
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 3 whole eggs, beaten
  • 1/4 cup vegetable oil
  • 2 cups chicken broth
  • 1/2 cup whole milk
  • 1/2 teaspoon fresh thyme leaves

Directions

  1. Preheat oven to 250 degrees F.
  2. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
  3. Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
  4. Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

Steak Marinade Recipe

We are a big fan of this marinade.  I generally let it sit for a couple of days in the fridge and I also use a Jaccard Meat Tenderizer before using the marinade.  Here is what Kevin Kelly’s Cool Tools has to say about it.

Jaccard Meat TenderizerThe Jaccard SuperTendermatic 48 blade meat tenderizer is simply the best tool I have ever found for turning tough but flavorful cuts, like flank steak and skirt steak, from chewy and hard to eat into tender and easy to bite and chew. To use the tenderizer you simply place it over the piece of meat on a cutting board and push down like an ink stamp forcing the blades through the meat. I am a professional chef and serious foodie from Texas, and I simply cannot imagine making either a chicken fried steak or a good fajita steak without it.

I spent years perfecting a marinade for beef fajitas, fine-tuning my seasonings, timing, cooking, and carving. I wasn’t satisfied with the finished product until I found the Jaccard tenderizer. I now a have a beef fajita that is tender, delicious and moist. When you take a bite it separates instead of pulling the whole piece of meat from your fajita. Likewise, my chicken fried steak was a real challenge. Traditionally a steak is run through a cuber which “tenderizes” the steak using a pair of rollers with interlocking grids to mechanically crush the steak. In my opinion this method smashes and “mushes” (highly technical term there) the meat without tenderizing. Yes, it does result in a “softer” mouthfeel, but it does absolutely nothing to create a steak that is easier to bite through and chew. The Jaccard, by cutting through the muscle fibers and connective tissue, actually creates a steak that is easily bitten off and chewed without the smashed / mushy mouthfeel.

To be fair, we do use a hammer-style tenderizer to flatten and shape our chicken fried steaks, but without the Jaccard you can pound a flank steak until it falls apart without making it any easier to bite or chew. However, if you smash it flat and use the Jaccard the same piece of meat will fall apart in your mouth. This tool is so superior to the traditional hammer-style tenderizer that I use it on almost every beef, poultry, or pork cut I cook, and I cannot stress enough how awesome it is.

When you are done that, pour the marinade below over it it and let it sit.

Ingredients

  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons dried basil
  • 1 1/2 tablespoons dried parsley flakes
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce (optional)
  • 1 teaspoon dried minced garlic (optional)

Directions

  1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
  2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.