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Steakrestaurant recipes Benihana Style Steak ¼ cup Uncooked rice 6 oz sirloin steak - boneless 1 tbsp Peanut oil 2 large Mushrooms - sliced Salt Pepper Cook rice according to package directions. Set aside. Heat griddle to 350°F and pour on oil to coat surface. Sear steak on both sides. Cut steak into strips. Return to griddle along with mushroom slices. Turn meat pieces until done to preference. Season with salt and pepper to taste. Serve with boiled rice and magic mustard sauce. Makes 1 serving. restaurant recipes Heinz 57® Steak Sauce In the late 1800s Henry John Heinz established the slogan "57 Varieties," which you can still find printed on Heinz products even though the company now boasts over 5700 varieties in 200 countries. Today Heinz is the world's largest tomato producer, but interestingly the first product for the company that was launched in 1869 had nothing to do with tomatoes; it was grated horseradish. It wasn't until 1876 that ketchup was added to the growing company's product line. Tomato is also an important ingredient in this tangy steak sauce. But you'll find some interesting ingredients in there as well, such as raisin puree, malt vinegar, apple juice concentrate, and mustard. And don't worry if your version doesn't come out as brown as the original. Heinz uses a little caramel coloring in its product to give it that distinctive tint. It's just for looks, though, so I've left that ingredient out of this clone recipe. Besides, I've found that the turmeric and yellow mustard will help get this version close to the color of the real deal. Raisin Puree 1/2 cup raisins 1/2 cup water 1 1/3 cup white vinegar 1 cup tomato paste 2/3 cup malt vinegar 2/3 cup sugar 1/2 cup water 1 tablespoon yellow prepared mustard 2 teaspoons apple juice concentrate 1 1/2 teaspoons salt 1 teaspoon vegetable oil 1 teaspoon lemon juice 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/8 teaspoon turmeric 1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan. 2. Add the remaining ingredients and whisk until smooth. 3. Turn heat up to medium high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours. Makes 3 cups. restaurant recipes McDonald's® Breakfast Bagel Sandwiches® Steak & Egg Bagel Sauce 2 tablespoons mayonnaise 1 teaspoon creamy dill mustard 1 teaspoon vegetable oil 1 slice of white onion, quartered 1 14-ounce pkg. Steak-Umm chopped steak (7 steaks) 4 eggs 1 teaspoon butter salt ground black pepper 4 plain bagels 8 slices Kraft Singles American cheese 1. First prepare the sauce by combining the mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it. 2. Heat 1 teaspoon of vegetable oil in a medium skillet over medium heat. Separate the onion slices and sauté in the oil until light brown. 3. Heat a large skillet over medium/high heat. Break up the sandwich steak into the hot pan and cook until brown. Drain off fat. Add the grilled onions to the meat and stir. 4. To make the eggs it's best to make one at a time in a small 6-inch skillet. If you have more than one of these small pans, you can save a little time. 5. Beat an egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg. Heat a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly. As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelet. Flip the little omelet over and turn off the heat. 6. Slice a bagel in half and place it with the faces up on a baking sheet. Grill the faces of the bagel halves in your oven, set on broil, until golden brown. You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil. 7. When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half. 8. Place a slice of cheese onto the face of each bagel half. 9. Divide the meat into four portions and stack one portion onto the cheese on the bottom bagel half. 10. Place the finished omelet onto the meat on the bottom half of the sandwich. 11. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm. Makes 4 servings. restaurant recipes PONDEROSA STEAK AGER Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Marinades Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Ketchup 2 c Water 1/4 c Lemon juice 1/4 c Dark vinegar 1/2 ts Smoked salt 1 ea Onion, large, Wedge cut 1 c Corn oil 3 tb Soy sauce 2 tb French's prepared mustard 1 t Garlic salt 1 t Coarse ground black pepper Combine everything. Submerge steaks in it for 24 hours refrigerated and covered. Drain Well and broil as usual. restaurant recipes PONDEROSA'S STEAK SAUCE Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Meats Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----waldine van geffen vghc 1/3 c Heinz 57 sauce 1/3 c Worcestershire sauce 1/3 c A-1 steak sauce 2 tb Light corn syrup Combine as listed and funnel into bottle with tight fitting cap. Keep refrigerated to use in a few months. Shake well before using. restaurant recipes Red Robin® Seasoning Give yourself some time to make a tough decision because there are nearly two dozen gourmet burgers on the Red Robin menu to pick from, not to mention scores of other fantastic food choices. Red Robin claims its steak fries are world-famous, and when you get a burger your fries are served up on the side in a "bottomless" portion. Want some more fries? Just ask and you can have as many as your belly can pack in. But we found out that the burgers and fries have a very special secret ingredient in common that makes them taste so good: It's the Red Robin seasoning that's sprinkled on the food. Next time you make a burger, sprinkle some our version of the seasoning blend over the patty. Cook up some frozen steak fries or french fries and sprinkle a little of this blend over the top. You'll all sorts of uses for this versatile spice. And the recipe makes a portion that should fit nicely in an empty spice bottle. 3 tablespoons salt 1 tablespoon instant tomato soup mix (Knorr tomato with basil works great) 2 teaspoons chili powder 1/4 teaspoon cumin 1/4 teaspoon ground black pepper Combine the ingredients in a small bowl and stir well. Store in a covered container. Makes 1/3 cup. restaurant recipes T.G.I. Friday's® Jack Daniels Grill Glaze The Jack Daniel's Grill Glaze is one of the most scrumptious sauces you will ever taste on fish or just about any other meat. Introduced in April of 1997, this glaze has become one of Friday's best-selling items. This versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings (but only if you know to order it that way, since that one isn't on the menu). I was encouraged to figure out how to clone the stuff when the Oprah Winfrey Show requested an appearance. I think you'll find it tastes virtually identical to the original glaze! you can use it to top your favorite meat, but if you're grilling, be sure to use the sauce just before taking the meat off the flame, since it is very sweet and will quickly burn. Serve extra on the side. 1 head of garlic 1 tablespoon olive oil 2/3 cup water 1 cup pineapple juice 1/4 cup teriyaki sauce 1 tablespoon soy sauce 1 1/3 cups dark brown sugar 3 tablespoons lemon juice 3 tablespoons minced white onion 1 tablespoon Jack Daniels Whiskey 1 tablespoon crushed pineapple 1/4 teaspoon cayenne pepper 1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it. 2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. 3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir. 4. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over. Makes 1 cup of glaze. sandwich recipes Bistro Beef Sandwich Red wine and roasted red peppers take this steak sandwich to new heights. Serves 4 1 pound beef round tip steak, 1/8 to 1/4-inch thick 2 cloves garlic, crushed 3 tablespoons lite soy sauce, divided 2 teaspoons olive oil 1 medium red onion, cut into thin wedges 1 1/2 cups sliced mushrooms 1 jar roasted red peppers, cut into strips 1/4 cup dry red wine 4 crusty rolls (6 inches each), split, toasted Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch strips. Heat large nonstick skillet over medium-high heat until hot. Stir-fry beef strips and garlic (half at a time) 1-2 minutes or until outside surface is no longer pink. Remove from skillet and season with 2 tablespoons of the lite soy sauce and 1/8 teaspoon pepper. In same skillet, heat oil over medium high until hot. Add onion and stir-fry 5 minutes. Add mushrooms and continue cooking 2-3 minutes or until vegetables are tender. Add red peppers, wine and remaining 1 tablespoon lite soy sauce. Bring to a boil and reduce heat. Return beef to skillet and heat through. Serve beef mixture in rolls. sandwich recipes Black Forest Beef Sandwiches 3/4 cup applesauce 2 to 3 teaspoons prepared horseradish 2 tablespoons sliced green onions 1 pound flank steak 2 tablespoons butter or margarine 1/4 teaspoon salt 1/8 teaspoon pepper 4 slices lightly buttered rye bread toast 1 cup shredded lettuce Sliced red onions Watercress In bowl combine applesauce, horseradish and sliced green onions; set aside. Slice steak diagonally across the grain, 1/8-inch thick.* In large skillet heat 1 tablespoon of the butter to sizzling. Add half the beef and sprinkle with half the salt and pepper. Toss over high heat until lightly browned. Remove and repeat with remaining butter, steak, salt and pepper. For each serving: place a slice of toast on plate; cover with 1/4 cup of the lettuce and 1/4 of the beef slices. Serve the applesauce mixture on the side. Garnish with red onion rings and watercress. * Partially freeze flank steak to make slicing easier. Makes 4 servings. sandwich recipes Fiesta Steak Sandwich 1 strip steak 1 hoagie roll Sliced avocado Sliced tomato Shredded lettuce Prepare strip steak by pan frying or broiling. Prepare Fiesta Mayo while steaks are cooking. Place a sliced Cheddar or jack cheese on the steak during the last minute of cooking to melt. Fiesta Mayo 1/2 cup mayonnaise 1/2 teaspoon garlic powder 1/2 teaspoon crushed red pepper 1 teaspoon fresh finely diced cilantro 1 teaspoon lime juice Mix all ingredients together until creamy. Toast a hoagie roll. Spread fiesta Mayo on both sides of the bun. Place the steak with cheese on the bottom side of the roll. Top with sliced avocado, tomato and lettuce, then add the top side of the roll. sandwich recipes Garlic Bread with Philly Steak 1 loaf French bread 1 1/2 pounds thin strips round steak 1 large bell pepper 1 1/2 pounds mushrooms 1 large red onion 4 cloves garlic, minced 1 teaspoon sage Salt and pepper to taste Garlic Bread 1/2 pound butter 1/8 cup olive oil Garlic powder Paprika Pepper Grated cheese to taste Sprinkle of Italian seasoning Cut meat into 3 x 1/2-inch strips. Cut the bell pepper the same way. Cut mushrooms into slices. Slice onion thinly and mince garlic finely. Pan brown the meat at medium high for about 10 minutes. Add remaining ingredients. Lower heat and sauté for about 10 to 15 minutes until a nice, beefy sauce is made in the pan. Serve on garlic French bread. Garlic Bread: Slice bread in half lengthwise. Butter both cut sides. Add remaining ingredients, sprinkling evenly on both halves. Microwave 30 seconds or heat in the oven 5 minutes. Serve with "Philly" steak or a side dish. sandwich recipes Grilled Garlic Steak Sandwiches 1 1/2 cups butter or margarine 30 cloves garlic, minced (about 2/3 cup) 5 large red bell peppers 5 large green bell peppers 3 large (about 1 1/2 pounds total) onions 3 flank steaks, each 1 1/4 to 1 1/2 pounds Blend butter and 1/3 of the minced garlic. Clean and cut peppers in strips. Coarsely chop onions. Divide peppers, onions, and remaining garlic evenly between two 5 to 6-quart pans. To each pan add 3 tablespoons garlic butter mixture. Place pans over medium-high heat. Stir often until vegetables are browned and onions taste sweet, about 30 minutes; keep warm. Place flank steaks on grill, turning frequently until desired doneness, allowing 10 to 14 minutes for rare. Transfer steaks to cutting board and tent with foil to keep warm. Toast rolls on grill. Cut the steaks thinly across the grain. Fill rolls equally with sliced steak and pepper-garlic mixture. Serve with a variety of salads and grilled corn on the cob. Corn on the cob can be served hot or tepid, with a variety of toppings such as honey butter, pesto, lime wedges and salt and spreadable herbed cheese (such as Rondele or Boursin). sandwich recipes Meatball Sandwiches 4 pounds lean ground beef 2 eggs 1 package dry Hidden Valley Ranch dressing 1 package finely crushed Saltine crackers Mix all ingredients together in a large bowl, adding more cracker crumbs if mixture is too wet and more eggs if mixture is too dry. Form mixture into meatballs slightly smaller than the size of a golf ball. Put on a cookie sheet with sides, and bake at 350 degrees F until cooked through, or approximately 20 minutes. Pour off any grease. Place meatballs in a saucepan and cover with canned spaghetti sauce. Simmer until sauce is hot. Serve meatballs on steak rolls and garnish with shredded mozzarella cheese. sandwich recipes Open-Face Steak Sandwich with Mushroom Sauce 1 pound beef round tip (sandwich) steak or sirloin tip steak sliced thin 1/8- to 1/4-inch thick Salt and pepper 1 teaspoon dried thyme 1 tablespoon olive or vegetable oil 2 cloves garlic, minced 1/2 pound sliced shiitake mushrooms, stems removed or sliced white domestic mushrooms 1/4 cup dry red wine 1/2 cup prepared beef gravy 1/2 loaf French bread, split and toasted Sprinkle meat with salt and pepper and 1/2 of the thyme. Sauté meat (using half of the oil) until browned and medium rare, about 30 to 45 seconds per side. Cook in batches and do not overcrowd pan so meat fries rather than steams. In a large non-stick skillet, heat remaining oil over medium high heat. Add garlic and cook for one minute. Add mushrooms and cook, stirring until tender, about 3 to 5 minutes. Pour in wine and bring to a boil for one minute. Season with salt and pepper and remaining thyme. Add prepared gravy and stir until mixture is heated. Arrange meat on bread and top with mushroom sauce sandwich recipes Original Philadelphia Cheese Steak Sandwich 1 (24 ounce) thinly-sliced rib eye or eye roll steak 6 tablespoons soy bean oil Cheese (Cheez Whiz® is recommended), American or provolone 4 crusty Italian rolls 1 large Spanish onion Sweet green and red peppers, sautéed in oil (optional) Mushrooms, sautéed in oil (optional) Heat a cast iron skillet or nonstick pan over medium heat. Add 3 tablespoons of the oil to the pan and sauté the onions to desired doneness. Remove the onions. Ad remaining oil and sauté the slices of meat quickly on both sides. Melt the Cheez Whiz in a double boiler or in the microwave. Place 6 ounces of the meat onto each roll. Add onions, and pour the Cheez Whiz over the top. Garnish with hot fried sweet peppers, mushrooms and catsup. sandwich recipes Peppered Steak Sandwiches Serves 4. 2 (3/4 pound) boneless strip steaks Cracked black pepper 1 baguette Olive oil 1 clove garlic Salt 1/4 pound Roquefort cheese Caramelized onions 1 sprig fresh rosemary Trim excess fat from steaks. Dry them well, coat all sides with cracked pepper, and refrigerate until needed. Split baguette in half lengthwise. Toast in the oven until golden brown. Drizzle with olive oil, and rub lightly with garlic clove. Heat a cast iron skillet over high heat, and sear the steaks on both sides. Turn heat down to medium, and cook to desired doneness, about 3 to 4 minutes per side for medium rare. Sprinkle with salt, and let steaks sit for 5 minutes. Cut toasted baguette into four equal pieces. Make four sandwiches, placing thinly sliced steak atop slices of Roquefort, then sprinkling with caramelized onions and rosemary. Serve immediately. sandwich recipes Skirt Steak Guacamole Sandwich Makes 2 servings. Guacamole 1 ripe, medium avocado 2 teaspoons lemon juice 1 medium tomato, finely diced 1 small jalapeno chile, seeded and minced 1 tablespoon minced green onion 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Sandwiches 1 (10- to 12-ounce) skirt steak, trimmed of excess fat 1 clove garlic 1/4 teaspoon ground cumin Juice of 1 small lime 1/4 teaspoon salt 1/4 teaspoon pepper 2 crusty rolls, split (see note) 1 small red bell pepper, finely chopped To make guacamole: Peel, seed and dice the avocado. Place the avocado in a serving bowl and mash with the lemon juice until pulpy. Add the tomato, chile, green onion, salt and pepper. Makes 2 servings. To make sandwiches: With a sharp knife, make shallow diagonal slashes in one direction on the steak, then across in the other direction to score the surface. Smash the garlic clove with the flat of a knife. Rub the smashed garlic over the surface of the meat. Rub the ground cumin on both sides of the meat, followed by the lime juice, salt and pepper. Place the meat on a broiler pan 4 inches from heat and broil 3 minutes per side. Remove from broiler and let stand 1 minute. Cut the meat into thin strips crosswise and arrange half on the bottom half of each roll. Top with half of the diced red pepper and close the roll. Serve the guacamole on the side. NOTE: If desired, toast the rolls in 350 degree F oven for 5 minutes before assembling sandwich recipes Steak and Mushroom Sandwiches Makes 6 servings. 1 pound flank or sirloin steak 2 tablespoons vegetable oil 1 medium onion, sliced 2 medium portobello mushrooms, trimmed and sliced thin 1 teaspoon salt 1 teaspoon dried oregano 6 long sandwich buns (about 6 inches) 4 to 8 ounces mozzarella or other cheese, sliced Pickled jalapeño slices or spicy pickled okra (optional) Put the steak in the freezer for 30 minutes to make it easier to slice. Heat vegetable oil in a wide skillet over medium-high heat. Add the onion and cook, stirring occasionally, until limp and well-browned. This might take 20 minutes. Meanwhile, slice steak as thinly as you can against the grain. (The grain on flank steak is easy to see - it’s the long, striated indentations.) If you end up shaving some of the meat rather than actually slicing it, that’s fine. When the onions are brown, increase heat to high and add mushrooms, salt and oregano. Cook, stirring, 6 minutes, until mushrooms are limp and dark. Add beef and stir quickly and constantly until it’s no longer pink. Divide mixture among buns and top with sliced cheese. Serve with pickled jalapeño peppers or okra, if desired. Serve with a salad of chopped tomatoes and cucumber. sandwich recipes Steak and Veggie Sandwiches 1 pound beef round tip steak, cut 1/8 to 1/4 inch thick 2 teaspoons olive oil 1 medium zucchini, cut into 1/4-inch-thick slices 1 medium onion, thinly sliced 1 medium red bell pepper, cut into thin strips 1 teaspoon Italian seasoning, crushed 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 4 crusty hoagie rolls, about 6 inches long, split 4 (3/4 ounce) slices mozzarella cheese Cut beef into strips. Set aside. sandwich recipes Brew Burgers Ingredients: 1-1/2 lb ground Beef 4 slices (1/2") sweet onion 4 slices (1 oz each) Swiss cheese 4 crusty white or whole wheat rolls, split - Lettuce Brew Sauce: - Brew Sauce: 1/4 cup beer 1/4 cup prepared steak sauce Servings: 4 Instructions: 1. In 1-cup glass measure, combine sauce ingredients. Cover and microwave on HIGH 1 to 1-1/2 minutes or until bubbly; set aside. 2. Lightly shape ground Beef into four 3/4"-thick patties. Place patties and onion on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers of patties are no longer pink and onions are tender, turning occasionally. Season burgers with salt if desired, after turning. Approx. 2 minutes before burgers are done, brush generously with sauce; top with cheese. 3. Line bottom of each roll with lettuce; top with burger, onion and sauce. Close sandwiches. sandwich recipes Steak Sandwich with Mustard Spread 1 to 1 1/2 pound grilled or broiled steak, thinly sliced 8 slices of thick bread, crusts removed vegetable oil 4 ounces softened butter 1/3 cup Dijon mustard lettuce leaves or assorted salad greens 1 medium tomato, thinly sliced PREPARATION: Toast the bread in a heavy oiled skillet or grill pan (for nice grill marks) over medium-high heat. Spread butter and mustard mixture on each bread slice. Top 4 slices of bread with steak slices, tomato slices and lettuce. Top with the remaining bread slices. Serves 4. | ||
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