Flemming - The Ultimate Steak Cookbook: 120 Steak Recipes Easy and Delicious Mouthwatering

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THE ULTIMATE STEAK COOKBOOK

Table of Contents

Balsamic and Rosemary-Marinated Florentine Steak

Servings: 8

Ingredients

2 cups balsamic vinegar

1/2 cup finely chopped rosemary

pound one 3- porterhouse steak, about 4 inches thick

1 1/2 tablespoons kosher salt

1 1/2 tablespoons coarsely ground pepper

1 cup plus 2 tablespoons extra-virgin olive oil

Directions

Step 1 In a durable resealable plastic bag, combine the vinegar with 1/2 cup of the essential olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag many times.

Step 2 Preheat the oven to 425 and bring the steak to room temperature. Heat a grill pan. Take away the steak from the marinade and season with the salt and pepper. Rub the medial side with the rest of the 2 tablespoons of essential olive oil. Grill over moderately high temperature until nicely charred at the top and bottom, about five minutes per side. Transfer the steak to a rimmed baking sheet and roast for approximately thirty minutes, until an instant-read thermometer inserted into the tenderloin (small section) registers 125. Alternatively, create a fire using one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for five minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for thirty minutes longer. Transfer the steak to a carving board and let rest for ten minutes. Slice the steak over the grain and serve immediately.

Balsamic Marinated Flank Steak

Servings: 10

Ingredients

2 1/2 garlic cloves, sliced

1 tablespoon rosemary leaves

2 1/2 tablespoons whole-grain mustard

2/3 cup balsamic vinegar

1 1/4 cups extra-virgin olive oils, plus more for grilling

kosher salt

1 tablespoon dried oregano

freshly ground pepper

pound one 3- flank steak

Directions

Step 1 In a blender, combine the garlic, rosemary, oregano, mustard, and vinegar and puree before the garlic is minced. With the device on, steadily add the oil and blend until creamy. Season lightly with salt an pepper.

Step 2 Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette at the top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours or more to 24 hours.

Step 3 Light a grill and oil the grates. Take away the steak from the marinade, letting the surplus drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125, 10 to 12 minutes. Transfer the steak to a carving board and let rest for five minutes. Thinly cut the meat against the grain and serve, passing the rest of the vinaigrette at the table.

Steak on a Stick

Servings: 10

Ingredients

2 tablespoons olive oil

2 tablespoons water

1 tablespoon molasses

1 teaspoon mustard powder

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

1/4 cup soy sauce

1/4 teaspoon onion powder

1 pound flank steak, cut into thin strips

16 eaches wooden skewers (8 inch long) soaked in water

Directions

Step 1 In a huge resealable bag, combine the soy sauce, essential olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to combine together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.

Step 2 Preheat the oven's broiler. Thread meat onto skewers and put on a broiling rack.

Step 3 Broil the steak for three to four 4 minutes on each side. Arrange on a platter to serve.

Steak Deals

Servings: 8

Ingredients

salt and pepper to taste

2 2/3 (8-ounce) packages cream cheese, sliced

20 peppers fresh hot chile peppers, seeded

2 2/3 pounds bottom round roast, cut into 1/8 inch thick slices

2 2/3 pounds bacon, sliced

Directions

Step 1 To Grill: Preheat grill to medium low heat. To Roast: Preheat oven to 350 degrees F (175 degrees C).

Step 2 Disseminate beef slices and season with salt and pepper to taste. Put a slice of cream cheese and a hot pepper on the finish of every slice, and roll-up as an eggroll. Wrap 1 slice of bacon lengthwise around each steak deal, then wrap another bacon slice around each to ensure that the first slice is secured. Secure steak handles toothpicks and place in disposable pans for grilling or a 9x13 inch baking dish for roasting.

Step 3 Cook steak deals on grill or in oven long enough for beef to be cooked through and bacon to be somewhat crispy (20 to thirty minutes).

Texas Chili Beef Slices

Servings: 8

Ingredients

1 1/3 teaspoons meat tenderizer

1 1/3 onions, chopped

2 1/2 tablespoons garlic, minced

2 1/2 tablespoons distilled white vinegar

2 1/2 tablespoons vegetable oil

2 1/2 tablespoons Worcestershire sauce

2 2/3 pounds round steak

2 2/3 teaspoons chili powder

1 1/3 (8-ounce) cans tomato sauce

1 1/3 lemons, sliced

2 1/2 tablespoons brown sugar

2/3 teaspoon mustard powder

1/3 teaspoon hot pepper sauces

Directions

Step 1 Sprinkle meat with meat tenderizer. Place in a shallow glass baking dish large enough to support the meat. Mix together onion, garlic, vinegar, oil, Worcestershire sauce, and chili powder, and pour over steak. Marinate for 2 or even more hours in the refrigerator.

Step 2 Preheat grill for medium-low heat.

Step 3 Brush grate with oil. Transfer steak to grill, reserving marinade. Cook, covered, for 30 to 40 minutes, or even to your desired amount of doneness, turning once. Allow steak to rest for some minutes off heat.

Step 4 While meat is cooking prepare sauce. Combine reserved marinade, tomato sauce, lemon slices, brown sugar, mustard powder, and hot sauce in a medium saucepan. Simmer for ten minutes over medium low heat.

Step 5 Slice meat over the grain. Spoon sauce over steak, and serve.

Steak Parmesan

Servings: 10

Ingredients

2/3 cup grated Parmesan cheese

salt and pepper to taste

2 1/2 pounds cube steak

5 tablespoons vegetable oil for frying

1 1/4 cups dry bread crumbs

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