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Steak Recipes

steak recipes

Chipotle Steak Sauce

Prep: 20 minutes
Cook: 25 minutes

1 Tbsp. vegetable oil
1/3 yellow onion, sliced thinly
1 bay leaf
1 carrot, thinly sliced
3 roma tomatoes, diced
2 Tbsp. tomato paste
1 chipotle pepper
1 Tbsp. minced garlic
1 cup red wine
1 cup chicken stock
1 cup beef stock
2 tsp. salt
1 tsp. black pepper
1 Tbsp. fresh lime juice

Add oil to preheated saucepan. When oil is smoking, add onions and sauté. DO NOT OVER STIR. When onions have achieved a good caramel color, add carrot and bay leaf. Cook until well caramelized. Add tomatoes and chipotle pepper and cook until almost dry. Add garlic and cook until aroma is apparent. Add tomato paste and brown slightly. Deglaze with wine, bring to a boil and reduce to a simmer. Do not reduce quickly as sauce will be bitter if wine is reduced to quickly. When reduced to a paste-like consistency, add both stocks. Bring to a boil and reduce to a simmer. Simmer for 20-25 minutes. Remove from heat. Use blender to puree while adding salt, pepper and lime juice.

steak recipes

Skirt Steak w/ Mushrooms & Chipotle Alioli

For aioli
1 cup mayonnaise
1/4 cup coarse-grained Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon minced canned chipotle chilies
For steak
1/2 cup dark beer
1/4 cup olive oil
2 tablespoons chopped garlic
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
3/4 teaspoon hot pepper sauce (such as Tabasco)
2 pounds skirt steak, trimmed of fat
For salad
2 red onions, thinly sliced into rounds
2 tablespoons fresh lemon juice
3/4 teaspoon coarse salt
3 tablespoons butter
1 large shallot, sliced
3/4 pound assorted mushrooms (such as crimini and oyster), sliced
1/4 cup Sherry wine vinegar
1/4 cup olive oil

10 ounces mixed baby lettuces

Make aioli:
Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper (Can be prepared 1 day ahead. Cover and refrigerate.)
Make steak:
Whisk first 6 ingredients to blend in 13x9x2-inch glass baking dish. Add steaks to marinade; turn to coat. Cover and refrigerate at least 8 hours.
Make salad:
Combine onions, lemon juice and coarse salt in medium bowl. Let stand 1 hour, tossing occasionally.
Prepare barbecue (medium-high heat). Remove steaks from marinade. Sprinkle with salt and pepper. Grill about 3 minutes per side for medium-rare. Transfer steaks to work surface.
Melt butter in heavy large skillet over medium-high heat. Add shallot and mushrooms; sauté until well browned, about 7 minutes. Add vinegar to skillet and bring to boil, scraping up browned bits. Remove from heat; mix in oil. Season mushroom mixture to taste with salt and pepper
Combine lettuces, onions and mushroom mixture in large bowl; toss. Divide lettuce mixture among 6 plates. Thinly slice steaks across grain; arrange atop lettuce mixture. Drizzle some of aioli over salads. Pass remaining aioli separately. Makes 6 main-course servings.

steak recipes

Chipotle-Lime Flank Steak Salad Wraps
Prep Time: 45 min.

1 3/4- to 1-pound beef flank steak
1/3 cup dry red wine
4 teaspoons lime juice
1 tablespoon reduced-sodium soy sauce
1 canned chipotle peppers in adobo sauce, seeded and finely chopped
1 tablespoon snipped fresh cilantro
2 teaspoons cooking oil
2 cloves garlic, minced
6 husked and finely chopped tomatillos (1-1/2 cups)
2 or 3 canned chipotle peppers in adobo sauce, drained, seeded, and finely chopped
1/4 cup finely chopped red onion
1/4 teaspoon finely shredded lime peel
1 tablespoon finely snipped fresh cilantro
2 cloves garlic, minced
1 tablespoon honey
1/4 teaspoon salt
4 8-inch fat-free flour tortillas
3 cups mixed baby greens or torn leaf lettuce
1/2 of a small red sweet pepper, cut into thin strips
1 medium papaya, peeled, seeded and cut into thin wedges
1 tablespoons crumbled queso fresco cheese or feta cheese

1. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat scoring on second side. Place meat in a plastic bag set in a shallow dish.
2. For marinade, stir together red wine, limejuice, soy sauce, the 1 chipotle pepper, 1-tablespoon cilantro, cooking oil, and 2 cloves garlic. Pour over steak in bag; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
3. Meanwhile, stir together tomatillos, the 2 to 3 finely chopped chipotle peppers, red onion, lime peel, 1-tablespoon limejuice, 1-tablespoon cilantro, 2 cloves garlic, honey, and salt. Cover and let stand at room temperature for 30 minutes to blend flavors.
4. Drain steak, reserving marinade. Grill steak on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or to desired doneness (160 degrees F for medium doneness), turning once and brushing with reserved marinade halfway through grilling. Discard any reserved marinade.
5. Wrap tortillas in paper towels. Microwave on 100% power (high) for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in 350 degrees F oven for 10 minutes or until softened.)
6. Meanwhile, combine the mixed greens, 2/3 cup of the salsa, and the sweet pepper in a salad bowl. Toss to mix. Thinly slice flank steak diagonally across the grain.
7. To assemble, top each tortilla with salad mixture, steak slices, papaya, and queso fresco or feta cheese. Roll up each tortilla, securing with an appetizer pick. Makes 4 servings.
Food exchanges: 1/2 vegetable, 1/2 fruit, 2 starches, 2-1/2 meat, 1/2 fat.

Nutritional facts per serving

calories: 349, total fat: 9g , saturated fat: 3g , cholesterol: 43mg , sodium: 772mg , carbohydrate: 41g , fiber: 2g , protein: 21g , vitamin A: 27% , vitamin C: 80% , iron: 21%

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