219443 KC Steak gourmet guide - QVC.com
219443 KC Steak gourmet guide - QVC.com
219443 KC Steak gourmet guide - QVC.com
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HEART HEALTHY STEAKS<br />
seared steak with<br />
spicy orange-cranberry sauce<br />
Serves 2<br />
2 seasoned steaks<br />
2 tsp. vegetable oil<br />
1/2 onion, finely chopped<br />
1 1 /4 cups cranberry sauce, canned<br />
1 orange, juiced<br />
2 tsp. prepared horseradish<br />
3/4 tsp. mustard<br />
1/4 tsp. Worcestershire sauce<br />
1 tbsp. water<br />
Heat oil in a heavy nonstick skillet over<br />
medium high heat. Saute steaks 4 to 5<br />
minutes per side until cooked. Transfer<br />
meat to a platter. Set aside and keep warm.<br />
Saute onion in drippings, 7 - 8 minutes,<br />
stirring occasionally until tender. Stir in<br />
next 6 ingredients and bring to a boil,<br />
stirring frequently. Let sauce reduce by<br />
25%. Serve sauce over meat.<br />
seared asian steaks<br />
Serves 4<br />
4 seasoned steaks<br />
1/3 cup lime juice<br />
1/3 cup orange juice<br />
1/4 cup fresh mint, chopped<br />
1/4 cup low sodium soy sauce<br />
2 tbsp. fresh ginger, minced<br />
2 tbsp. jalapeno, minced<br />
3 garlic cloves, minced<br />
grilled steak with<br />
steak house mushrooms<br />
Serves 2<br />
2 seasoned steaks<br />
2 tbsp. olive oil<br />
1/2 cup onion, julienned<br />
2 garlic cloves, minced<br />
1 lb. assorted mushrooms<br />
(button, portabella, shiitake or<br />
cremini), trimmed and quartered<br />
1 tsp. black pepper, freshly ground<br />
1 tsp. fresh thyme leaves<br />
2 oz. beef broth<br />
1/4 cup port wine<br />
1 tbsp. fresh flat leaf parsley, chopped<br />
1 tsp. fresh chives, chopped<br />
salt to taste<br />
Season steak with salt and pepper. Place<br />
on medium high grill.<br />
While steak is cooking, heat a saute pan<br />
over medium high heat. Add the olive oil.<br />
Add the onions and cook for 2 - 3<br />
minutes. Add the garlic and continue to<br />
cook for an additional minute. Add the<br />
mushrooms and saute for 2 - 3 minutes.<br />
Add the black pepper, thyme, beef broth<br />
and port wine. Cook the mushroom<br />
mixture until all of the liquid has<br />
evaporated. Stir in the fresh herbs. Adjust<br />
the seasoning with salt and pepper.<br />
Remove the steak from the grill and top<br />
with the steak house mushrooms.<br />
Combine steak and all ingredients in a large<br />
heavy-duty zip top bag. Refrigerate sealed<br />
bag for 8 - 12 hours, turning occasionally.<br />
Remove steak from bag, reserving<br />
marinade. Preheat grill or broiler. Place steak<br />
on grill rack or broiler pan coated with<br />
cooking spray. Baste the steak two to three<br />
times during the cooking process with the<br />
marinade. Cook 8 minutes on each side or<br />
until desired degree of doneness.<br />
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