Steaks and Chops: Easy Flat Iron Steak in Wine Sauce | Submitted By: Jackie B.

2 (6 ounce) flat iron steaks2 tablespoons olive oil1/8 teaspoon cayenne pepper, or to taste1 teaspoon ground black pepper1 tablespoon ground paprika1 teaspoon salt1 1/2 teaspoons dry mustard powder1 1/2 teaspoons garlic powder3 tablespoons olive oil1/2 cup dry red wine1 cup sliced portobello mushroomsAllow the steaks to come to room temperature. Stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste. Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat. Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. Heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. An instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C). Remove steaks from skillet with tongs. Pour the dry red wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes. Return steaks to the skillet on top of the mushroom-wine sauce. Reduce heat to LOW and cook until sauce reduces and thickens, about 5 minutes. Remove steaks to serving platter and pour mushroom sauce over steaks to serve. Amount Per Serving  Calories: 642 | Total Fat: 53.2g | Cholesterol: 77mg

 view all reviews »

Reviewed on Jan. 26, 2009 by Jennifer    I cut my steaks off a large chuck roast (as these were on sale this week). The marinade for this recipe was fabulous! I didn't have any fresh or dried thyme, so I used 2 teaspoons fresh flat parsley, and 1/2 teaspoon dried oregano. I couldn't find my dried mustard (who knows?) so I used about 1 teaspoon yellow mustard instead. Because I was serving children, and a husband who aren't fond of too much garlic, I omitted the minced garlic at the end. Since the grill is covered with snow, I used a grill pan on the stove, and lightly coated the pan with olive oil. I can't wait to use this recipe for marinade on a better cut of steak, as it is, it turned inexpensive meat into delicious meat! I served atop fresh spinach leaves, tossed lightly with olive oil, garlic salt, freshly ground pepper, sliced tomatoes, and a squirt of fresh lemon juice. I served oven roasted russet potatoes (in onion soup mix, olive oil, garlic salt, parsley and pepper). Husband and children loved it. Thank you! Was this review helpful? [ YES ]
12 users found this review helpful I cut my steaks off a large chuck roast (as these were on sale this week). The marinade for... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

Steaks and Chops: Granny's Swiss Steak | Submitted By: ANGIE

1/4 cup vegetable oil4 (4 ounce) cube steaks1/2 teaspoon salt, or to taste1/4 teaspoon ground black pepper, or to taste1/2 cup all-purpose flour1 green bell pepper, seeded and chopped1 medium onion, chopped1 stalk celery, chopped1 (6 ounce) can mushroom stems and pieces, undrained1 (1 ounce) envelope dry onion soup mix1/2 teaspoon dried oreganosalt and pepper to taste1 1/2 cups tomato juice1 cup ketchupPreheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Dredge the cube steaks in a mixture of flour, salt and pepper, and brown them in the hot oil. Arrange steaks in a 9x13 inch baking dish. Sprinkle the green pepper, onion, celery, mushrooms, oregano, and onion soup mix over the steaks. Stir together the tomato juice and ketchup; pour over everything in the dish. Bake for about 1 hour in the preheated oven, or until the meat is cooked through, and the sauce is thickened. Amount Per Serving  Calories: 413 | Total Fat: 20.3g | Cholesterol: 28mg

 view all reviews »

Reviewed on Jan. 21, 2004 by SOPHIE10    I loved this recipe! I made some changes, though. I didn't have green peppers, so used crinkle cut sliced carrots, instead. Also, I didn't chop vegetables, but sliced onions into rings. I omitted the ketchup, and used a can of diced tomatoes and tomato sauce, instead, and mixed those with the instant onion soup, before pouring on top of vegetables and meat. Then, I poured about a cup of water over all. I served with mashed potatoes, using the sauce as a gravy. It was absolutely delicious! Was this review helpful? [ YES ]
31 users found this review helpful I loved this recipe! I made some changes, though. I didn't have green peppers, so used... What an awesome recipe! I sort of cheated a bit though. I put the green peppers, onions, mushrooms, celery, tomatoe juice, ketchup, dry onion soup mix all in a blender and made a puree out of it. (If the kids would have seen all of those veggies, they would have instantly hated it!) The kids loved it. I even made sure that they really liked it before I told them what was in it. My 7 year old got THIRDS!! And that's very odd for him!! Thank you so much!!~ Was this review helpful? [ YES ]
7 users found this review helpful What an awesome recipe! I sort of cheated a bit though. I put the green peppers, onions,...

View the original article here

Sugar-Free Recipes: Lavender Pork Steaks | Submitted By: SARAH_14

1 cup vegetable oil4 tablespoons finely chopped fresh lavender3 tablespoons chopped fresh rosemary1 tablespoon chopped fresh thyme4 pork steaksPreheat an outdoor grill for low heat. Pour oil into a large, resealable plastic bag. Add lavender, rosemary, and thyme; let stand for 10 minutes. Place steaks in bag with marinade, and marinate for 5 minutes. Lightly oil grate. Remove steaks from marinade, and arrange on grill. Cook, turning once or twice, for 20 to 30 minutes, or until done. Amount Per Serving  Calories: 217 | Total Fat: 11.9g | Cholesterol: 65mg

Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here