RecipeHive

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Skirt Steak with Shallot Pan Sauce

Posted by in Shared Member Recipes

1 tablespoon vegetable oil

1 12-14-oz. skirt steak, halved crosswise

Kosher salt and freshly ground black pepper

1 small shallot, finely chopped

1 teaspoon mustard seeds (any color)

4 sprigs thyme

1/2 cup dry white wine

1/2 teaspoon finely grated lemon zest

1 tablespoon unsalted butter

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Detox Pho with Beef, Mushrooms, and Kale

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Use this soup as a chance to show off rich, slow-simmered homemade beef broth, or take a shortcut and use a store-bought base. Either way, you’ll enjoy the fragrant and fresh flavors of this Vietnamese classic. Fish sauce, which adds a savory (and non-fishy) depth to the broth, is available in the Asian section of most supermarkets.
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Coconut Curry Beef

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A delicious Thai curry that is brightened with the addition of cherry or grape tomatoes, oven roasted with olive oil and balsamic vinegar. Serve over jasmine rice with chopped fresh basil. Can also serve with fresh plain yoghurt to quiet the heat of the curry and cayenne.
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Carne Adobada: Grilled Adobo-Marinated Skirt Steak

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This heavenly steak is the kind of treat you’d get in tacos at the little stands in Mexican markets, tucked into warm tortillas and topped with spicy salsa. I love the beefy flavor, the chew, and the low price of skirt steak, but you can use any type of steak you’d like. If it’s a thick cut, just sear it in a hot pan, then finish it in an oven preheated to 350°F.
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Yoshoku Steak

Posted by in Shared Member Recipes

This is a Western-style hunk of prime beef, but with a Japanese flair. The steak is topped with onions that have been reduced and caramelized with Japanese seasonings and cut with rice vinegar. So incredibly mouthwatering! We adapted this steak from the original recipe of the Imperial Hotel in Tokyo, one of Tokyo’s oldest and classiest hotels. In 1936, a Russian opera star named Feodor Chaliapin was a guest there, and requested a tender steak. The chef complied, with this dish. The bass virtuoso was delighted, and so apparently, was the hotel, which promptly put it on the menu. Eat this steak with a knife and fork; serve with rice and steamed or sautéed vegetables on the side. Besides sirloin, you can use rib eye, tenderloin, or filet mignon.
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Beef Tenderloin with Rosemary and Chocolate

Posted by in Shared Member Recipes

This dish is based on a classic Italian recipe that calls for a touch of grated chocolate or cocoa to add complexity to a red wine sauce. The sauce doesn’t taste chocolatey; rather, it has a full-bodied, extraordinary flavor that you just can’t pin down. You can make this with any cut of roast beef or steak and the sauce can be prepared a day ahead.