219443 KC Steak gourmet guide - QVC.com

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HEART HEALTHY STEAKS certified by the American Heart Association Want steaks that are packed with flavor AND good for your heart? These select Kansas City <strong>Steak</strong> Company steaks are hearthealthy and certified by the American Heart Association. Each steak serving has only 110 calories and 2 grams of fat – that’s <strong>com</strong>parable to a boneless, skinless chicken breast. Cut from hand-selected western Kansas beef, they’re Super- Trimmed, aged up to 28 days and lightly seasoned, and contain no MSG or other additives or preservatives. They're simply lean, healthy, flavorful steaks. Enjoy! HOW TO PREPARE On the Grill: Bring steaks to room temperature and sear over maximum heat on charcoal grill, 1 minute each side; on gas grill, 2 minutes each side. Reduce heat to medium. Grill using times listed in chart on page 4. Cook steaks medium rare (approx. 135ºF) to medium (approx. 145ºF) for optimum flavor and tenderness. For extra flavor, add a squeeze of lemon before serving. Grilling Machine: Preheat 5 minutes. Cook steaks with lid closed to desired doneness. tuscan roasted steaks spiedini Serves 4 4 seasoned steaks 1 cup Cabernet Sauvignon 2/3 cup onion, chopped 1/4 cup olive oil 1 lemon, juiced 1/4 cup balsamic vinegar 1 tsp. fresh rosemary, chopped 1 tsp. fresh oregano, chopped 1 tsp. fresh basil, chopped 1 tsp. salt 1/2 tsp. black pepper 1/2 cup bread crumbs, seasoned 1/2 cup grated Parmesan cheese Preheat oven to 350ºF. Combine all ingredients except bread crumbs, cheese and steaks. Place steaks into a zip top bag. Pour the marinade over the steaks. Place in the refrigerator to marinate for 4 to 6 hours. Combine bread crumbs and Parmesan cheese. Remove steaks from the marinade and coat on all sides with the cheese mixture. Place the steaks on an aluminum foil lined pan. Roast for 10 minutes for medium rare. 18
HEART HEALTHY STEAKS seared steak with spicy orange-cranberry sauce Serves 2 2 seasoned steaks 2 tsp. vegetable oil 1/2 onion, finely chopped 1 1 /4 cups cranberry sauce, canned 1 orange, juiced 2 tsp. prepared horseradish 3/4 tsp. mustard 1/4 tsp. Worcestershire sauce 1 tbsp. water Heat oil in a heavy nonstick skillet over medium high heat. Saute steaks 4 to 5 minutes per side until cooked. Transfer meat to a platter. Set aside and keep warm. Saute onion in drippings, 7 - 8 minutes, stirring occasionally until tender. Stir in next 6 ingredients and bring to a boil, stirring frequently. Let sauce reduce by 25%. Serve sauce over meat. seared asian steaks Serves 4 4 seasoned steaks 1/3 cup lime juice 1/3 cup orange juice 1/4 cup fresh mint, chopped 1/4 cup low sodium soy sauce 2 tbsp. fresh ginger, minced 2 tbsp. jalapeno, minced 3 garlic cloves, minced grilled steak with steak house mushrooms Serves 2 2 seasoned steaks 2 tbsp. olive oil 1/2 cup onion, julienned 2 garlic cloves, minced 1 lb. assorted mushrooms (button, portabella, shiitake or cremini), trimmed and quartered 1 tsp. black pepper, freshly ground 1 tsp. fresh thyme leaves 2 oz. beef broth 1/4 cup port wine 1 tbsp. fresh flat leaf parsley, chopped 1 tsp. fresh chives, chopped salt to taste Season steak with salt and pepper. Place on medium high grill. While steak is cooking, heat a saute pan over medium high heat. Add the olive oil. Add the onions and cook for 2 - 3 minutes. Add the garlic and continue to cook for an additional minute. Add the mushrooms and saute for 2 - 3 minutes. Add the black pepper, thyme, beef broth and port wine. Cook the mushroom mixture until all of the liquid has evaporated. Stir in the fresh herbs. Adjust the seasoning with salt and pepper. Remove the steak from the grill and top with the steak house mushrooms. Combine steak and all ingredients in a large heavy-duty zip top bag. Refrigerate sealed bag for 8 - 12 hours, turning occasionally. Remove steak from bag, reserving marinade. Preheat grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray. Baste the steak two to three times during the cooking process with the marinade. Cook 8 minutes on each side or until desired degree of doneness. 19
Page 1 and 2: gourmet guide CHEF-INSPIRED RECIPES
Page 3 and 4: ABOUT YOUR SHIPMENT • If your mea
Page 5 and 6: ABOUT YOUR STEAKS INDOOR COOKING CH
Page 7 and 8: TENDERLOIN TIPS HOW TO PREPARE Our
Page 9 and 10: SENSATIONAL SAUCES mascarpone garli
Page 11 and 12: PRIME RIB The centerpiece of a trul
Page 13 and 14: CHATEAUBRIAND grilled tenderloin sa
Page 15 and 16: PETIT TENDERLOIN TOURNEDOS honey te
Page 17: BEEF MEDALLIONS caribbean beef meda
Page 21 and 22: STEAKBURGERS & HOT DOGS cuban burge
Page 23 and 24: SMOKED MEATS beef brisket HOW TO PR
Page 25 and 26: FROM YOUR FREEZER stuffed pork chop
Page 27 and 28: SEAFOOD ENTREES ´ crab stuffed sol
Page 29 and 30: AMAZING SEAFOOD lobster tails HOW T
Page 31: CUSTOMERS HAVE TRUSTED OUR FAMILY F

219443 KC Steak gourmet guide - QVC.com

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