Fine Cooking Recipes

Showing posts with label Main Ingredient【Beef】. Show all posts

Watercress Salad with Steak, Sautéed Shallots & Stilton

0 comments Posted by Cooking Recipes at 3/12/2009

by Susie Middleton

3 Tbs. extra-virgin olive oil

1 Tbs. fresh lemon juice

1/2 tsp. Worcestershire sauce

1/2 tsp. Dijon mustard

Kosher salt

12- to 14-oz. strip steak or rib eye (1 inch thick)

Freshly ground black pepper

4 large shallots, sliced 1/4 inch thick (about 1-1/2 cups)

6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems), torn into bite-size pieces

2 oz. Stilton, crumbled (about 1/2 cup)

In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with 1/2 tsp. salt and 1/4 tsp. pepper.

In a 10-inch straight-sided saute pan, heat the remaining 1 Tbs. oil over medium-high heat until hot. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is deeply browned, about 5 minutes. Flip and cook until the other side is nicely browned, about 3 minutes more. Transfer the steak to a cutting board.

Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5 to 8 minutes. (Use a spatula or spoon to break apart the shallot slices and to incorporate some of the browned bits from the pan.) Remove from the heat and let cool slightly.

Slice the beef thinly. Fan an equal number of slices on each of 4 dinner plates. Rewhisk the dressing if necessary. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices.

photo: Scott Phillips

From Fine Cooking 96, pp. 115a

October 24, 2008

Pan-Seared Skirt Steak with Warm Radish and Red Onion Pickle

0 comments Posted by Cooking Recipes at 3/12/2009

by Liz Pearson

For the steak:

2 lb. skirt steak

1/2 cup plus 2 Tbs. extra-virgin olive oil

1/2 cup fresh lemon juice

2 Tbs. Dijon mustard

2 tsp. finely grated lemon zest

2 tsp. honey

1 tsp. crushed red pepper flakes

4 medium cloves garlic, smashed and peeled

Kosher salt and freshly ground black pepper

For the pickle:

1/4 cup extra-virgin olive oil

3 Tbs. apple cider vinegar

1 Tbs. honey

1 Tbs. sherry vinegar

1 tsp. ground coriander

Kosher salt and freshly ground black pepper

1 bunch red radishes (8 or 9), halved and thinly sliced

1 medium carrot, thinly sliced

1 small red onion, halved lengthwise and thinly sliced crosswise

1 small jalapeño, seeded and thinly sliced

Marinate the steak: Trim any large patches of fat from the surface. If necessary, cut the steak crosswise into pieces 8 to 10 inches long. In a 9x13-inch baking dish (or similar), whisk 1/2 cup of the oil, the lemon juice, mustard, lemon zest, honey, pepper flakes, garlic, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Arrange the steak in the dish and turn to coat with the marinade. Cover with plastic and refrigerate for at least 2 hours but preferably overnight.

Make the pickle: In a medium saucepan, stir together the oil, cider vinegar, honey, sherry vinegar, coriander, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer over medium-high heat. Add the radishes, carrot, onion, and jalapeño and toss gently to coat. Reduce the heat to medium low and cook, stirring occasionally, until the onions are wilted and the radishes are no longer crunchy but are still firm, 4 to 5 minutes. Give it one final stir and remove from the heat. Set aside, uncovered, while you cook the steak.

Cook the steak: Remove the steak from the marinade and pat dry with paper towels. Season on both sides with 1/2 tsp. salt and a few grinds of pepper. Heat 1 Tbs. of the remaining oil in a large skillet over medium-high heat. Add half of the steak to the hot skillet in a single layer and cook, flipping once, until deeply browned on both sides and cooked to your liking—medium rare will take 5 to 7 minutes total. Transfer the steak to a carving board and set aside. Wipe out the skillet with a paper towel, heat the remaining 1 Tbs. oil, and cook the remaining steak as above.

Let the steaks rest for at least 5 minutes; then slice thinly across the grain and transfer to a large platter. Pour any accumulated juices over the steaks, top with the warm radish pickle, and serve.