Category Archives: Steaks

Grilled Marinated London Broil

Grilled Marinated London Broil
Grilled Marinated London Broil

 

 

 

 

 

 

Grilled Marinated London Broil

While London Broil is more often than not a flank steak, it can be one of a few different cuts of meat.  The good thing is that most of the cuts are fairly flavorful, and they are also great cuts to put in a marinade.

High heat on a grill or under the broiler is the way to cook, with not a lot of fat in them they don’t roast well.  The key to taste here is a good marinade, or sauce to put on the meat.  If you’re using a marinade it is not a good idea to use the liquid to make a sauce after marinating because of the possibility of bacteria forming.  Some recipes will call for a sauce made this way but they must be boiled vigorously to kill off any bacteria that is present.

Ingredients for Grilled Marinated London Broil

  1. 1 London Broil (Should be enough meat for 2-4 persons)
For the Marinade:
  1. 1 cup cooking oil
  2. ¼ cup soy sauce
  3. ¼ good Balsamic Vinegar
  4. 1 Tbs minced onions
  5. 1 Tbs garlic salt
  6. 2 tsp thyme
  7. 2 tsp oregano
  8. 1 tsp pepper
  9. 2 tsp hot pepper flakes

Directions for Grilled Marinated London Broil

For the marinade combine all the ingredients well and place in a resealable plastic bag with the steak and marinate for 1 hour up to over night.

Heat your grill to high or preheat your broiler.  Remove the steak from the marinade and wipe any excess onion and herbs off so they won’t burn on the grill.

Grill to your desired amount of doneness, using either the touch method or a thermometer 120º for rare, 130º medium rare, 140º for medium and 150º+ for well done.  Remove the steak from the grill and allow to rest for about 5 minutes before slicing.

Slice in thin slices against the grain of the meat.

For other options use a BBQ sauce or Teriyaki sauce to glaze while cooking or serve with carmelized onions for steak: http://www.rantsravesandrecipes.com/category/recipes/vegetables/onion/carmalized-onions-for-steak/.

Here are a few items to help make this recipe:
Ziploc All Purpose Half Gallon Marinade Bags 24 ct (Pack Of 3)
Weber Genesis 6531001 E-330 637-Square-Inch 38,000-BTU Liquid-Propane Gas Grill, Black

 

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OMG! Steak, Steak ,Steak and more Steak, it doesn’t get any better than this.  5 paws and keep it coming!

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Grilled Marinated London Broil

Grilled Marinated London Broil

Ingredients

  1. 1 London Broil (Should be enough meat for 2-4 persons)
  2. For the Marinade:
  3. 1 cup cooking oil
  4. ¼ cup soy sauce
  5. ¼ good Balsamic Vinegar
  6. 1 Tbs minced onions
  7. 1 Tbs garlic salt
  8. 2 tsp thyme
  9. 2 tsp oregano
  10. 1 tsp pepper
  11. 2 tsp hot pepper flakes

Instructions

  1. For the marinade combine all the ingredients well and place in a resealable plastic bag with the steak and marinate for 1 hour up to over night.
  2. Heat your grill to high or preheat your broiler. Remove the steak from the marinade and wipe any excess onion and herbs off so they won't burn on the grill.
  3. Grill to your desired amount of doneness, using either the touch method or a thermometer 120º for rare, 130º medium rare, 140º for medium and 150º+ for well done. Remove the steak from the grill and allow to rest for about 5 minutes before slicing.
  4. Slice in thin slices against the grain of the meat.
  5. For other options use a BBQ sauce or Teriyaki sauce to glaze while cooking or serve with carmelized onions for steak: http://www.rantsravesandrecipes.com/category/recipes/vegetables/onion/carmalized-onions-for-steak/.
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Steak Pizzaiola

Steak Pizzaiola
Steak Pizzaiola

 

 

 

 

 

 

 

Steak Pizzaiola

Steak Pizzaiola is another of those generic recipes that vary greatly in ingredients with no real definitive recipe as a base.  Originally it was a recipe for cheaper cuts of meat to be braised in a tomato base sauce.  “Pizzailoa” translates to Pizza style, with most of the recipes having tomatoes and peppers and then any number of different ingredients.

You can use less expensive cuts and braise for an hour or so or if you like, a better cut steak and nestle it in the sauce for only a short time, it’s up to you.  To top with cheese or not to?  Again the choice is yours, there are no Pizzaiola Police waiting outside your kitchen.

You may serve the steaks whole or slice them thinly and serve over pasta, again the choice is yours.

Ingredients for Steak Pizzaiola

The ingredients for this recipe are for two steaks, if making more simply multiply the recipe accordingly, there was enough sauce for the steak and to garnish a side of pasta.

  1. 1 6-8 oz Top Sirloin steak per person
  2. 4-6 cloves of garlic minced
  3. 1 medium onion diced
  4. 2 bell peppers thinly sliced
  5. 8-10 button mushrooms thinly sliced
  6. 1 tsp salt & pepper (approximate)
  7. 15 oz can crushed tomatoes
  8. 1 cup water 
  9. 2 tsp dried oregano
  10. 1-2 tsp pepper flakes (optional)
  11. 5 -6  Tbs tomato paste
  12. 1-2 Tbs Olive oil
  13. ½-1 cup grated mozzerella cheese

Directions for Steak Pizzaiola

In a large sauté pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot, saute the onion and garlic until soft but not browned.

Once the onion is softened add the peppers and mushrooms and cook for 5 – 10 minutes until they begin to soften.  Season with the salt and pepper.

Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato sauce out and pour that liquid into the pan.

Add the oregano and pepper flakes and tomato paste.  Stir to combine all and bring up to a simmer to thicken  cooking for about 15 minutes.

While the sauce is cooking, in a separate pan, sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper.  Set on a plate to rest.

Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes.  If you are using cheese, pile some of the vegetables on top of the steak and cover with the cheese, in the last two or three minutes and put a lid on the pan to allow the cheese to melt.

Serve as a stand alone dish, or with pasta or even a baked potato.  The sauce goes great with pasta without the steak too!

 

Here are a few items to help make this recipe:
Simply Calphalon Nonstick 5-qt. Sauté Pan & Cover
Certified Interntional Primavera 5-Piece Pasta Sets

 

The Official Taste Tester
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Steak and Pizza it doesn’t get any better than that. 5 paws

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  If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved

 

Steak Pizzaiola

Steak Pizzaiola

Ingredients

  1. 1 6-8 oz Top Sirloin steak per person
  2. 4-6 cloves of garlic minced
  3. 1 medium onion diced
  4. 2 bell peppers thinly sliced
  5. 8-10 button mushrooms thinly sliced
  6. 1 tsp salt & pepper (approximate)
  7. 15 oz can crushed tomatoes
  8. 1 cup water
  9. 2 tsp dried oregano
  10. 1-2 tsp pepper flakes (optional)
  11. 5 -6 Tbs tomato paste
  12. 1-2 Tbs Olive oil
  13. ½-1 cup grated mozzerella cheese

Instructions

  1. In a large saute pan, that can hold the steaks in a single layer, heat the oil on medium heat, and once hot saute the onion garlic until soft but not browned.
  2. Once the onion is softened add the peppers and mushrooms and cook for 5 - 10 minutes until they begin to soften. Season with the salt and pepper.
  3. Now add the crushed tomatoes, pour about 8 oz of water into the tomato can and stir to get all the remaining tomato out and pour that liquid into the pan.
  4. Add the oregano and pepper flakes and tomato paste. Stir to combine all and bring up to a simmer to thicken cooking for about 15 minutes.
  5. While the sauce is cooking in a separate pan sear and lightly brown the steaks which are lightly seasoned with a little salt and pepper. Set on a plate to rest.
  6. Once the sauce is cooked, nestle the steaks into the sauce pour any juices that have accumulated on the plate into the sauce and depending on how well you want them cooked allow them to braise for any where from 5- 15 minutes. If you are using cheese pile some of the vegetables on top of the steak and cover with the cheese in the last two or three minutes and cover the pan to allow the cheese to melt.
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Teriyaki Steak

 

Teriyaki Steak
Teriyaki Steak

 

 

 

 

 

 

Teriyaki Steak

Teriyaki steak is not a throw together meal.  it does take a little forethought and time to prepare, but the results are usually spectacular.  A well thought out marinade, done not too long, a properly cooked steak, and a delicious glaze all combine to transform an ordinary steak into a truly great meal.  It works particularly well with top sirloin steaks and as in this recipe with the Tri-tip top sirloin.

Ingredients for Teriyaki Steak

For the Marinade:

  1. 1 cup Soy sauce
  2. 3 -4 Tbs garlic salt
  3. 3 -4 Tbs fresh cracked pepper
  4. ¼ cup Turbinado sugar (sugar in the raw)
  5. 1 tsp ground ginger (optional)

For the glaze:

  1. 2 Tbs soy sauce
  2. ¼ – 1 cup dark brown sugar
  3. ½ tsp ground ginger (optional)

Directions for Teriyaki Steak

For the Marinade:

When I put meat into marinade I like to “Jaccard” the meat ( by piercing with a fork to help break up the connective tissue and allowing the marinade to penetrate the meat).

Find a pan that will hold all the meat in a single layer.  Pour the soy sauce into the pan, if using the ginger add in and stir to combine, place the steaks in and then turn so that both sides are wet.  Sprinkle the top with the garlic salt, pepper and ½ the sugar.  Allow to sit for about half an hour, then turn and season the other side.  Marinate for another half an hour, then turn and rotate sides soaking in the marinade every hour.   Marinate for 4 – 5 hours.

You can also use a large plastic storage bag to marinate the meat just be sure to rotate every hour or so and be sure to have it on a plate or dish to guard against leaking.

For the Glaze:

Put ingredients into a small sauce pot and on low heat melt the sugar and stir to combine.  You want a very thick sauce , if it looks to thin add more sugar until you have the consistency you want.  Keep warm.

 Teriyaki Steak

Cook the steak in any manner you are comfortable with either grilling or under a broiler.  Cook to your desired amount of doneness.  Remove from the grill if using a larger piece of meat allow to rest for 10- 15 minutes, Individual steaks can be serve almost right away.

Once the steak is removed from the grill baste the top with the glaze and serve the extra glaze in a sauce boat on the side.

Sliced Steak with Teriyaki Glaze
Sliced Steak with Teriyaki Glaze

 

 

 

 

 

 

 

 

 

Here are a few items to help make this recipe:
Good Cook Classic Set of 2 Pastry / Basting Brush
Cuisinart CGS-5014 14-Piece Deluxe Stainless-Steel Grill Set
Cuisinart 735-16OP Chef’s Classic Stainless 1-Quart Pour Saucier

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Now this is a recipe I can sink my teeth into!  Cooked to perfection a 5 paw effort.

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 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved