So, I thawed some of the last cuts that I have from purchasing a 1/4 cow.
I have a couple of pounds of 'tenderized beef round steak', and am looking for some suggestions...whatya gots?
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So, I thawed some of the last cuts that I have from purchasing a 1/4 cow.
I have a couple of pounds of 'tenderized beef round steak', and am looking for some suggestions...whatya gots?
im a huge fan of cfs, but in this case i think steak dianne is in order. used to be my favorite dinner when i was a kid, dad would fire up the steaks dianne with fettuccine alfredo and his homemade caesar salad.
21 Club's Steak Diane Recipe
Submitted by: rec.food.recipes old_magic1
Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 2
Related Categories:
--Steak Diane Recipes
--A - Copy Cat Restaurant Recipes
Ingredients:
1 (16-ounce size) boneless shell steak (also called New York strip steak, short loin or sirloin strip)
Salt
Freshly ground black pepper
2 tablespoons unsalted butter, divided
3 tablespoons finely minced shallots
6 tablespoons cognac or other good brandy, divided
2 tablespoons dry white wine or dry vermouth
2 teaspoons Dijon mustard (preferably imported)
2 tablespoons A-1 steak sauce
1/2 cup beef broth
2 tablespoons heavy cream
2 tablespoons finely snipped chives
Directions:
Trim all outside fat off the steak. The steak should now weigh about 12 ounces.
Cut the steak in half horizontally, creating 2 6-ounce steaks. Pound the steaks lightly to flatten them to 1/4-inch thick. Season them liberally on both sides with salt and freshly ground black pepper.
Heat a 12-inch skillet until a drop of water dances on the surface. Add 1 tablespoon of the butter. As soon as the foam subsides, add the seasoned meat. Cook on each side for 1 minute. Remove to a plate. Immediately adjust the heat under the pan to low.
Add the second tablespoon of butter and the shallots. Saute the shallots for 1 minute. Increase the heat to high. Add 3 tablespoons cognac and flambe, if desired. Add the wine, and with a wooden spoon, scrape up any browning in the pan (deglaze the pan). Stir in the mustard and A-1 sauce.
Cook for about a minute, or until the liquid is reduced to a syrup. Add the broth and continue to boil for about a minute, until reduced to a few tablespoons. Add the cream and stir well to incorporate. Boil a few seconds.
Taste for seasoning and add freshly ground pepper to taste. Add the remaining cognac and ignite. When the flames die down, stir in the chives, taste for salt and pepper, and adjust if necessary. Add the reserved steaks and their juices (that have accumulated on the plate) to the simmering sauce. Turn the steaks in the sauce a couple of times, as the sauce reduces a little more. Place the steaks on individual plates. Divide the sauce on the steaks. Serve with mashed potatoes or brown rice, and some bread to mop up the sauce.
This recipe for 21 Club's Steak Diane serves/makes 2
http://www.cdkitchen.com/recipes/rec...ane65873.shtml
Chicken fried steak it IS!!!
YES!!!
MASHERS!
GRAVY!
BEER/CORN FLAKE BATTER!
Make sure you pound your meat well prior to making CFS!
Basically IMHO round steak = liver.
These guys are maggots...they know all about pounding their meat.Quote:
Originally Posted by oftpiste
Eggplant love, splattered juices.
round steak = boot leather.
I did it...chicken fried steak.
No photos, but damn it was good.
Pounded out the 'steak' to about 5mm...soaked in an egg/cream/beer/tabasco wash, and then dredged with 'dixie-fried' coating, spiced up with cayenne, white pepper, cumin, black pepper, and salt.
deep fried at 380, eight minutes, and served with fresh garlic/cheddar mashers, and smothered with a pork stock/pepper cream gravy, and green beans.
YUM.
My heart hurts.
Round steak = best ground beef for Tartare.
For each Pound of Ground Chuck
1 egg
Sea Salt
Cracked Pepper
1 crushed garlic clove
teaspoon of good French Mustard
2 chopped scallions
Mix it all together until the egg starts binding
Spread on toasted Thomases English Muffins
Enjoy some European Beef Sushi...
If you like liver/shoe leather tartare!Quote:
Originally Posted by Tippster
The recipe calls for chuck!
Sorry - I made the Recipe and wrote Chuck when I meant round. You want the leanest meat possible (which sux for steak, even burgers) because the raw fat tastes like tallow.
mmmm...tallow....fish n' chips.....
make fire
reduce fire to coals
place steak in tin foil with the following:
-Green onions, chopped
-chopped garlic
-cajon seasoning
-salt
Wrap steak in tin foil place in fire, flip at 5 minutes let cook for another 5, serve with similarly cooked potatoes and breakfast sausage (trust me on the sausage), whiskey in a tin cup to drink and fresh filtered water out of a mountain stream
slice steak 2/3 of the way through long ways
put crumbled bleu cheese in center
close with toothpick
wrap in bacon
season with cajon, and garlic salt
grill or broil
serve with garlic mashed potatoes, and some sort of greens, and red wine
21 club Diane is good. Of couirse everthing in 21 is good. Great atmosphere and food. Can't beat it.