Steak

Grilled Ahi Steak – Fresh Carrot Salad With Lemon Dressing. Healthy Hawaiian Style!!

Source: platelunch.jp

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Chicken-fried Steak – Chicken Fried Steak 2 1/2 Pound Beef Top Sirloin Steak (1/2 Inch Thick) 1/4 Cup All-purpose Flour 1/4 Cup Seasoned Bread Crumbs 1 Egg 2 Teaspoons Water 3 Tablespoons Canola Oil Country Gravy: 2 Tablespoons All-purpose Flour 1-1/4 Cups 2% Milk 1/4 Teaspoon Salt 1/4 Teaspoon White Pepper

Source: www.tasteofhome.com

30-minute Mongolian Beef: Vegetable Oil 1/2 Teaspoon Minced Fresh Ginger 1 Tablespoon Minced Garlic 1/2 Cup Low Sodium Soy Sauce 1/2 Cup Water 2/3 Cup Dark Brown Sugar 1 (1-pound) Flank Steak, 3 Scallions (green Parts Only), Sliced Into 1-inch Pieces. Use Honey Instead Of Sugar.

Source: www.justataste.com

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