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Showing posts with label Steak. Show all posts
Showing posts with label Steak. Show all posts

Recipe - Balsamic Instant Pot Pork Tenderloin


You will love this Pork Tenderloin Pressure Cooker Recipe. It tastes amazing and people will think you spent a ton of time making it. However, it cooks so quickly in the instant pot and is incredibly easy. It’s so tender everyone will think it cooked all day in the slow cooker.
The glaze really makes this tenderloin so don’t even think about skipping it! ðŸ™‚ The tangy vinegar, sweet brown sugar and splash of soy sauce come together for a glaze that is simply out of this world!

Print your Balsamic Instant Pot Pork Tenderloin recipe below:
5.0 from 1reviews
BALSAMIC INSTANT POT PORK TENDERLOIN RECIPE

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Quick and easy Balsamic Instant Pot Pork Tenderloin is so tender and delicious! Perfect meal for your family.
Author: 
Recipe type: Instant Pot
Cuisine: Pork
Serves: 6
INGREDIENTS
  • Pork tenderloin (3-4 lbs)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 cup of water
  • For the Glaze:
  • ½ cup brown sugar
  • 1 tablespoon cornstarch
  • ¼ cup balsamic vinegar
  • ½ cup of water
  • 2 tablespoons of soy sauce
INSTRUCTIONS
  1. Place pork tenderloin in the instant pot.
  2. Season with salt and pepper.
  3. Add in 1 cup of water.
  4. Add the lid and set to sealing.
  5. Press the manual button and set the pressure to 20 minutes.
  6. Once cooking cycle is done, let the pressure release naturally for 10 minutes before releasing the steam.
  7. About 20 minutes before the tenderloin is done, combine the ingredients for the glaze in a small sauce pan.
  8. Heat and stir until the mixture thickens. About 3-4 minutes.
  9. Remove the the pork tenderloin from the crock pot and slice.
  10. Brush or drizzle the pork tenderloin with the glaze. Serve immediately.



Source : Here

Recipe - Sheet Pan Steak Fajitas




These Sheet Pan Steak Fajitas are so delicious and exceptionally easy to make! Tender seasoned flank steak with colorful onions and bell peppers all cooked together on just one sheet pan. This dinner is truly restaurant quality and you can have it on the table in about 30 minutes.  It’s perfect for busy week nights but special enough to serve to company. Everyone is going to love these out-of-this-world steak fajitas! Serve them in a soft warm tortilla, corn or flour depending on your preference, with fresh avocados and sour cream. Yum!


5 from 1 vote

Sheet Pan Steak Fajitas
Prep Time
10 mins
Cook Time
15 mins
 
Ingredients
  • 2 pound flank steak
  • 2 teaspoons of kosher salt
  • several turns of freshly ground pepper
  • 1 tablespoon of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of ground cumin
  • 1 teaspoon of smoked paprika
  • 1 1/2 tablespoons of olive oil
  • 1 tablespoon of freshly squeezed lime juice
  • 1/2 tablespoon of soy sauce
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 small red onion
  • limes for garnish
  • fresh cilantro for garnish
  • tortillas warmed
Instructions
  1. Preheat oven to 450 degree.
  2. In a small bowl combine salt, pepper, chili powder, garlic powder, onion powder, cumin and paprika. Divide spice mixture in half.
  3. In a large plastic storage baggie, combine 1 tablespoon of olive oil, lime juice, soy sauce and 1/2 of spice mixture.
  4. Add steak to plastic storage baggie and turn to coat, let steak marinate at room temperature while slicing peppers and onions.
  5. Slice peppers and onions into 1/4 in slices.
  6. Add peppers and onions to sheet pan, drizzle with 1/2 a tablespoon of olive oil and sprinkle with remaining spice mixture, turning to coat.
  7. Move bell peppers and onions to outer edges of sheet pan and place steak in the middle.
  8. Cook at 450 degrees for 12-15 minutes, then broil on high for additional 2 minutes.
  9. Use a meat thermometer check for doneness. About 140 for medium rare to 150 for medium.
  10. IMPORTANT - for juicy and tender steak, let rest at least 10 minutes and cut against the grain.
  11. Sprinkle with fresh cilantro and a squeeze of fresh lime juice before serving.
  12. Tortillas can be wrapped in a foil packet and heated in the oven while steak is resting.
  13. Serve fajitas in warm tortillas with avocado and/or sour cream.
Nutrition Facts
Sheet Pan Steak Fajitas
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

Recipe: Easy Balsamic Glazed Steak Tips and Mushrooms

Crowd the Pan!

When you usually sear meat, you don't want to crowd the pan so that the meat gets a chance to brown. With this recipe, however, crowding is a good thing. The marinade contains sugar, which contributes to browning but also can burn easily. Keeping the meat close together means that there's less opportunity for the marinade to drip off into the bottom of the pan and burn. And don't worry that the steak won't be flavorful because it doesn't brown as much — that's the job of the marinade.

Easy Balsamic Glazed Steak Tips and Mushrooms

Serves 4
For the steak:
1 1/2 pounds sirloin steak tips, flap meat, or flank steak, cut into 3-inch pieces
1/4 cup tamari or soy sauce 
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
1 tablespoon granulated sugar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the mushrooms:
2 tablespoons vegetable oil
1 pound cremini mushrooms, halved or quartered if large
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter
Coarsely chopped fresh parsley leaves, for garnish (optional)
Marinate the steak: Place the steak in a single layer in a 9x13-inch baking dish or in a resealable gallon plastic bag; set aside. Whisk the remaining ingredients in a small bowl until the sugar is dissolved. Pour over the steak and turn the steak to coat. Cover the baking dish or seal the bag, and refrigerate at least 1 hour or up to 4 hours.
Cook the steak and mushrooms: Heat the oil in a large frying pan over medium-high heat until shimmering. While the oil is heating, remove the steak from the marinade and pat dry with paper towels. Add the steak pieces to the pan (it's okay to crowd the pan as long as they're in a single layer) and sear until browned and the thickest piece registers 120°F to 125°F for medium-rare steak, 3 to 4 minutes on each side. (Or cook to 130°F to 135°F for medium steak, and 140°F to 145°F for medium-well steak — add a minute or two for every 10 degrees needed.) Transfer to a serving platter and set aside in a warm place or cover loosely with aluminum foil.
Add the mushrooms to the pan and cook, stirring occasionally and adjusting the heat if needed, until tender, about 5 minutes — they will release a lot of liquid. Add the vinegar and simmer 1 minute. Remove from the heat, add the butter, and stir until melted and the sauce in the pan is glossy. Taste and season with salt and pepper as needed. Pour over the steak, top with the parsley if desired, and serve.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Marinade: The marinade can be made and stored in an airtight container in the refrigerator for up to 2 days. Rewhisk before using.
Source : Here

Recipe - Easy Beef and Broccoli Skillet



Love this super simple Easy Beef & Broccoli Skillet.  Rarely is a recipe so simple and so delicious.  You can prepare this beauty in a matter of minutes and that is while doing other things as well.  I mean really who doesn’t have a constant stream of laundry.  Now I have had some experience with this recipe and you really need to prepare the soy/cornstarch mixture and have it ready and sitting there waiting because things tend to move somewhat fast after the beef is cooked and browned.


Easy Beef and Broccoli Skillet
Ingredients
  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 2 tablespoons mirin
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh ginger
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 1 1/2 lbs beef steak cut in bite size pieces
  • 3 cloves garlic minced
  • 1 large broccoli crown cut into bite size pieces
Instructions
  1. In medium bowl combine soy sauce, water, mirin, Worcestershire sauce, ginger and cornstarch.
  2. Heat olive oil in large skillet over medium heat. Cook onion for 1-2 minutes. Add beef and cook until browned; approximately 4-5 minutes. Add garlic and cook for 1 minute. Add soy sauce mixture and cook for 2 minutes. Add broccoli and cook until crisp tender and sauce is slightly thickened; approximately 5 minutes. Serve over rice or Chinese noodles.
Notes
You need a pretty good cut of beef. I use either petite shoulder, tenderloin, sirloin, tri-tip, ribeye or strip.

Source : Here

Recipe - Honey Garlic Pork Chops



Who could use a quick, weeknight dinner? Without a fancy list of ingredients? With a make-ahead option that lets you put dinner on the table 20 minutes after you walk in the door? **waves both hands wildly** These honey garlic glazed pork chops check all these wonderful boxes. Plus, this sweet, gorgeous, saucy glaze – it honestly makes my mouth water to look at it!


Author: 
Ingredients
  • ¼ cup honey
  • 2 Tablespoons lemon juice (about 1 lemon)
  • 2-3 cloves garlic, minced (about 1 Tablespoon)
  • 2 teaspoons soy sauce
  • 4 boneless pork chops (3/4-1" thick)
  • salt and pepper, to taste
  • 2-3 Tablespoons olive oil
Instructions
  1. To make the glass, whisk the honey, lemon juice, minced garlic, and soy sauce together in a bowl, or shake it up in a jar. (This step can be done ahead of time and stored in the fridge until you're ready to cook the pork chops.)
  2. Heat 2-3 Tablespoons olive oil in a large (12") skillet over medium to medium-high heat, until the oil shimmers.
  3. Season the pork chops on both sides with salt and pepper. Carefully add them to the skillet and let them brown (3-4 minutes).
  4. When they're nicely browned on the first side, flip them over and sear the second side, 3 minutes.
  5. Reduce the heat to medium-low and add the glaze. Use a spatula to scrape up the browned bits on the bottom of the skillet and stir them into the glaze.
  6. Allow the chops to simmer until cooked through, about 4-8 minutes, depending on their thickness.
  7. When the chops are done (see notes below on temperature), remove them to a plate.
  8. Continue to simmer the glaze until it's thick enough for a spatula to leave a momentary trail if you scrape the bottom of the pan (about the consistency of pancake syrup).
  9. Pour the glaze directly over the chops on the serving plate, or serve it on the side!
  10. SPECIAL NOTE: Pork needs to be cooked to 145*, but the pork chops will continue to cook after they've been removed from the pan, so if they're in the neighborhood of 130* when you take their temperature (pick up a chop with tongs and insert a meat thermometer through the side of the chop), it's safe to take them out of the pan. Or, cut into one of the chops - I look for the center to be barely pink so they can cook the rest of the way as they rest.
Source : Here


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