Steak

Slowcooker Ranch Butter Mushrooms: An Easy Appetizer For A Party Or Gathering. No One Will Ever Believe There Are Only Three Ingredients After Experiencing The Flavor Punch. I Leave The Mushrooms Whole Rather Than Slicing Them. Leftover Butter Is Good For Brushing On Steaks Or As A Base For White Wine Sauces.

Source: www.wellcooked.net

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Skirt Steak with Pomegranate Gastrique

Skirt Steak with Pomegranate Gastrique
Cuisine: American
Recipe type: Meat & Chicken
Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 ¼ lb. skirt steak
  • 1½ tsp. olive oil, divided
  • 1 cup pomegranate juice
  • 4 tsp. brown sugar, packed
  • 2 tsp. balsamic vinegar, divided
  • Salt and pepper

Instructions
  1. Sprinkle steak very generously with coarsely ground pepper and salt. Heat olive oil in large nonstick skillet over medium-high heat. Add steak, cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to platter.
  2. Add pomegranate juice, golden brown sugar, and balsamic vinegar to skillet; boil until reduced to ¼ cup glaze, stirring occasionally, about 5 minutes. Season glaze to taste with salt.
  3. Drizzle glaze generously around steak and serve.Skirt Steak with Pomegranate Gastrique

 

Pan-Seared Sirloin with Tomato-Olive Ragout

Pan-Seared Sirloin with Tomato-Olive Ragout
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 4 (4-ounce) sirloin steaks, trimmed
  • 2 tablespoons vegetable oil, divided
  • 3 cups grape tomatoes
  • ½ teaspoon dried oregano
  • 2 clove garlic, sliced
  • ⅓ cup pitted Kalamata olives, halved
  • salt and pepper to taste

Instructions
  1. Preheat a large skillet over medium-high heat.
  2. Season the steaks with salt and pepper. Add 1 tablespoon oil followed by the seasoned steaks and cook to your desired doneness, about 3 minutes per side for medium-rare.
  3. Transfer the steaks to a plate and loosely tent with foil to keep warm.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the pan followed by the tomatoes, salt, and pepper, cooking until they blister and begin to break down, about 6 minutes.
  5. Add the oregano and garlic to the pan and cook until the garlic browns lightly and becomes aromatic.
  6. Add the olives and cook just until heated through, about 3 minutes more.
  7. Spoon the olive mixture over the steak and serve.