Copyright 2015 by Lorenzo P. All rights reserved worldwide. No part of this publication may be replicated, redistributed, or given away in any form without the prior written consent of the author/publisher or the terms relayed to you herein. Lorenzo C. Brgy Santolan Pasig City Philippines my web site
Table of Contents Table of Contents...3 Chapter I...4 Mixed pepper crusted steak with mushroom salad...4 Barbequed Marinated Flank Steak...5 Chilli-lime steak fajitas...5 Beef Bulgogi...6 Whiskey-Marinated Steak...7 Chapter II...9 Slow Cooker Tender and Yummy Round Steak...9 Slow-Cooker Pepper Steak...9 Berdean's Cube Steak...10 Barbecued steaks with ratatouille...11 BBQ steak with spinach and garlic butter sauce...12
Chapter I Chapter I Here is the Chapter 1,enjoy cooking...!! Mixed pepper crusted steak with mushroom salad Mixed pepper crusted steak with mushroom salad 2 tablespoons whole black peppercorns 2 tablespoons dried green peppercorns 1 tablespoon Szechuan peppercorns (see note) 4 x 200g sirloin steaks, trimmed 1 eggwhite, lightly beaten 8 portobello mushrooms, sliced 1 garlic clove, halved 1/3 cup (80ml) extra virgin olive oil 4 spring onions, shredded 200g baby spinach leaves 1 teaspoon Dijon mustard 1 tablespoon balsamic vinegar Preheat a chargrill pan to medium-high. Coarsely crush all the peppercorns in a spice grinder or mortar and pestle. Transfer to a plate. Lightly brush each side of the steaks with eggwhite and press into the peppercorn mixture to coat. Season and set aside.
Rub the mushroom with the garlic. Place in a bowl and toss with 2 tablespoons oil, then season. Chargrill for 2-3 minutes each side until charred. Set aside to cool. Chargrill steaks for 6-8 minutes, turning once, for medium-rare. Rest, loosely covered with foil, for 5 minutes. Meanwhile, toss mushroom, spring onion and spinach together. Whisk together Dijon, balsamic and remaining 2 tablespoons oil, season, then toss with the salad. Divide the steaks and mushroom salad among 4 plates and serve. Barbequed Marinated Flank Steak Barbequed Marinated Flank Steak 1/4 cup soy sauce 3 tablespoons honey 2 tablespoons distilled white vinegar 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 cup vegetable oil 1 1/2 pounds flank steak In a blender, combine the soy sauce, honey, vinegar, ginger, garlic powder, and vegetable oil. Lay steak in a shallow glass or ceramic dish. Pierce both sides of the steak with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and refrigerate 8 hours, or overnight. Preheat grill for high heat. Place grate on highest level, and brush lightly with oil. Place steaks on the grill, and discard marinade. Grill steak for 10 minutes, turning once, or to desired doneness. Chilli-lime steak fajitas Chilli-lime steak fajitas
3 teaspoons Mexican chilli powder 60ml (1/4 cup) lime juice 600g lean beef rump steak 85g (1/3 cup) extra light sour cream 1 tablespoon chopped fresh coriander 1 tablespoon drained pickled jalapeno chillies, finely chopped 1 large red onion, halved, thickly sliced 1 large red capsicum, seeded, cut into 1.5cm strips 1 large yellow capsicum, seeded, cut into 1.5cm strips 8 reduced-fat flour tortillas, warmed Fresh coriander leaves, to serve Combine chilli powder and 2 tablespoons lime juice in a bowl. Season with salt. Add steak. Toss to coat. Cover and marinate for 10 minutes. Combine the sour cream, chopped coriander and chilli in a bowl. Season. Heat a large non-stick frying pan over high heat. Spray with canola oil. Cook the steak for 4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 minutes to rest. Meanwhile, heat a chargrill on high. Place onion in a bowl. Spray with oil. Toss to combine. Cook, turning, for 5-7 minutes or until lightly charred. Transfer to a bowl. Spray the capsicum with oil. Cook, turning, for 5-7 minutes or until lightly charred. Add to the bowl. Thinly slice the steak. Divide tortillas among plates. Top with steak, onion mixture, sour cream mixture and coriander leaves. Fold to enclose. Beef Bulgogi Beef Bulgogi 1 pound flank steak, thinly sliced
5 tablespoons soy sauce 2 1/2 tablespoons white sugar 1/4 cup chopped green onion 2 tablespoons minced garlic 2 tablespoons sesame seeds 2 tablespoons sesame oil 1/2 teaspoon ground black pepper Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side. Whiskey-Marinated Steak Whiskey-Marinated Steak 2/3 cup water 1/2 cup whiskey 1/2 cup pineapple juice 1/2 cup brown sugar 1/2 cup diced onion 1/3 cup teriyaki sauce 1/3 cup soy sauce 1/4 cup liquid smoke 1 teaspoon minced garlic 4 (8 ounce) rib-eye steak How to do: Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl. Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.
Preheat an outdoor grill for high heat, and lightly oil grate. Grill steaks to desired doneness, 3 to 5 minutes per side for mediumrare. Allow steaks to rest for 5 to 10 minutes before serving.
Chapter II Chapter III Mix Recipe of Steak, I hope you enjoy cooking... Slow Cooker Tender and Yummy Round Steak Slow Cooker Tender and Yummy Round Steak 3 potatoes, peeled and quartered 1 onion, chopped 6 carrots, peeled and sliced into 1 inch pieces 2 pounds boneless round steak 1 (1 ounce) package dry onion soup mix 1 (10.75 ounce) can condensed cream of mushroom soup 3/4 cup water How to do: Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef. Cover, and cook on Low for 7 to 10 hours. Slow-Cooker Pepper Steak Slow-Cooker Pepper Steak
2 pounds beef sirloin, cut into 2 inch strips garlic powder to taste 3 tablespoons vegetable oil 1 cube beef bouillon 1/4 cup hot water 1 tablespoon cornstarch 1/2 cup chopped onion 2 large green bell peppers, roughly chopped 1 (14.5 ounce) can stewed tomatoes, with liquid 3 tablespoons soy sauce 1 teaspoon white sugar 1 teaspoon salt How to do: Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. Berdean's Cube Steak Berdean's Cube Steak 4 (4 ounce) cube steaks salt and pepper to taste 1/4 cup all-purpose flour 1/3 cup vegetable oil 1 teaspoon beef bouillon granules
Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side. Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours. Barbecued steaks with ratatouille Barbecued steaks with ratatouille 2 (150g) Lebanese eggplant 2 (250g) green zucchini 1 small red capsicum, seeded 1 tablespoon olive oil 1 onion, chopped 1 clove garlic, crushed 400g can chopped tomatoes 8 (125g each) beef minute steaks 2 tablespoons chopped oregano Mashed potato, to serve Cut eggplant, zucchini and capsicum into 1.5cm dice. Heat oil in a saucepan over medium-high heat then add onion and garlic and cook, stirring, for 1 minute. Add eggplant, zucchini, capsicum, tomatoes and 1/4 cup water. Bring to the boil then reduce heat to medium and simmer, covered with a lid, stirring occasionally, for 20 minutes. When ratatouille is cooked, season steaks to taste with salt and pepper. Preheat a barbecue or char-grill plate on high heat and cook steaks for 30 seconds each side for medium-rare or until cooked to your liking. Stir oregano into ratatouille then serve with steaks and mashed potato.
BBQ steak with spinach and garlic butter sauce BBQ steak with spinach and garlic butter sauce 4 large desiree potatoes Salt & freshly ground pepper 1 tablespoon olive oil, plus extra to grease 4 beef scotch fillet steaks 1 bunch English spinach, trimmed, washed Garlic butter sauce 80g butter, chopped 2 garlic cloves, finely chopped 1 lemon, zested Select all ingredients To make the sauce, melt the butter in a saucepan over a medium heat. Add the garlic and zest and cook for 1 minute until the garlic is soft. Heat a barbeque plate or frying pan over a high heat. Cut the potatoes into 3mm slices. Sprinkle with salt and toss in the olive oil. Brush both sides of the steaks lightly with the extra oil. Season with lots of freshly ground pepper. Barbeque the potatoes for 2 minutes each side or until golden and tender. Transfer to a plate and cover with foil to keep warm. Barbeque the steaks for 1-1 1/2 minutes each side for medium. Transfer to plate and cover with foil to rest for 3-4 minutes. Add the spinach to the barbeque plate and quickly drizzle 1/4 cup (60ml) of water. Cook for about 30 seconds until wilted. Divide the potatoes among serving plates and top with the steak and spinach. Reheat the sauce if required and drizzle over the spinach.