Posts tagged steak
Steak & Mushroom Wraps
Tonights recipe is an elevated version of a fatty philly steak and cheese. This still has all the richness and goodness associated with a philly cheese steak, but with a much crisper and refined taste on your pallet. 

4 naan pitas
2 new york steaks
1 tablespoon olive oil
16 ounces mushrooms
1/2 cup feta cheese, crumbled
1 cup spinach
pinch lavender salt

Salt and pepper your steak on both sides, grill until golden on the outside and medium rare on the inside. Meanwhile, in a large skillet heat your oil. Chop your mushrooms into strips and add them to the skillet. Season with salt and pepper. Cook over medium heat until all the liquid is steamed out and they begin to brown and crisp up. After letting your steak rest, cut that into strips as well. Remove your mushrooms from the skillet and warm your naan on both sides. Once warmed through, top with your mushrooms, steak, feta, and spinach. Fold into a wrap, and enjoy! 

This delicious beefy and filling wrap will have your family satisfied and their taste buds happy. Bon Appetite! 

Hungarian Goulash
By now, if you are a long term Lavender Apple blog reader, you know that all of Peggy's recipes are fantastic. By far, my all time ultimate favorite recipe that she has graced my belly with, has to be her Hungarian Goulash. Hungarian goulash is not a stew, but its in a similar vein, only better. It has a nice thick consistency, and a filling savory flavor that you won't soon forget. You will go back for seconds, and thirds, and not be sorry. If you ever feed friends or family this recipe, be prepared to share it, because they will always ask for it. Make this today, like now, seriously. 

2 pounds round steak, cubed
2 Tbs oil
2 onions, diced
1/2 cup tomato sauce
2 beef bouillon cubes
1/2 cup water
1 tablespoon paprika 
1 tsp vinegar
Dollop of sour cream 
1 pkg egg noodles

In a LARGE cast iron pot, warm your oil in a hot pan. Season your steak with salt and pepper. Sear your steak cubes on all sides. Two pounds of steak is quite a lot, so if you need to do it in batches, that is best. You don't want to crowd your meat because it will steam instead of sear and make the meat tough. So a good brown sear on all sides is important, even if you have to do it in batches. Once your steak is seared, set it aside. Add some oil into your pan again and reduce the heat to medium, add your onions and salt and pepper. Cook until golden brown, then add back in your meat, tomato sauce, bouillon cubes, water, paprika, & vinegar. Simmer for 2 hours until meat is fall apart tender. Remove from heat and allow to cool for 10 minutes, then temper and add a dollop of sour cream. Boil your noodles as directed and serve the goulash over the top of them. 

It may not look or sound fancy, but this is a dish you will want to eat every night of the week. I am craving this just thinking about it. Enjoy!
Korean Beef Bulgogi
We have some new Korean friends who are always telling us about their delicious Korean meals they are having. We decided we wanted to try an authentic Korean style dish, beef bulgogi. It did not disappoint! The meat ends up very tender with a sweet and salty kick to it. 

1 pound flank steak
10 bibb lettuce leaves for serving
1/4 cup green onion for service
2 cups white rice
Sriracha sauce for serving 

Marinade Ingredients:
5 tablespoons soy sauce
1/2 asian pear, grated
1 tablespoon rice wine vinegar
1/4 cup chopped green onion
3 cloves garlic
2 tablespoons sesame oil
1/2 teaspoon pepper 
1 teaspoon sesame seeds
1 tablespoon vegetable oil

Add your flank steak to a large zip lock bag and cover it with your marinade ingredients. Let sit in the refrigerator for 1 hour. Grill your steak until charred and done to medium (about 6 minutes). Let steak rest for 10 minutes before cutting it into slices. Serve in lettuce leaves filled with rice and topped with onions and sriracha sauce. 

This is a lovely way to prepare flank steak, especially if you are going gluten free. 
Asian Citrus Steak Salad

The steak in this salad is so so good. After eating this for dinner tonight I have all sort of garlicy red meat dreams running through my head. This marinated meat would be good on a bed of rice, inside of an asian stir fry, so many things. I'll have to get back to you with my "to be continued" ideas for this delicious meat. But back to tonights featured attraction, this wonderful asian citrus steak salad. I love that this salad uses skirt steak. Its relatively inexpenisive, but will still fix your "I need red meat" craving. The soy and garlic flavors of the meat are balanced by the sweetness of the oranges and lime juice. Its a real winner. 

Steak Marinade:
  • 1/4 cup soy sauce  
  • Juice of 1 lime
  • Juice of 1 orange 
  • 1 tablespoon minced fresh ginger  
  • 1 large garlic clove, minced  

Salad Ingredients: 
  • 1 lb skirt steak
  • 1 1/2 tablespoons of good olive oil  
  • Juice of 2 limes 
  • Salt and Pepper 
  • 1 head green leaf lettuce
  • 1 head broccoli, washed, trimmed
  • 1 orange 
  • Chinese Noodles or Crispy Wontons for garnish
Directions: Place your soy sauce, lime juice, orange juice, ginger, and garlic all in a large zip lock bag. Add your steak to the bag and refrigerate for at least 8 hours. Heat up a grill or cast iron grill pan to medium high heat. Remove your steak from the marinade bag and discard the marinade. Grill the meat for 2 minutes on each side, then let rest on a cutting board for 10 minutes. What a beautiful piece of meat!

While the meat rests, assemble your dressing. Your dressing is simply your olive oil, juice of 2 limes, and a little salt and pepper to taste. Whisk together. Peel and cut up your orange into small slices. Once your meat is done resting, cut it diagonally into small bit sized slices. Place your lettuce, oranges, broccoli on a platter, lay your steak on top of the salad and add your dressing. Add your Chinese noodles for a little crunch. 

This is a nice hearty salad because of the red meat, but it still manages to not feel heavy due to the sweetness of the citrus. Its a lovely easy meal. And the rich flavor the marinade adds to the meat is delish. Enjoy!