Recipe: Steaks or Chops - 2000-08-26 (6)

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08-26-2000 - 6 Recipes for Steaks or Chops

recipelink.com (04:33:01) :

GRILLED IOWA PORK CHOPS DIJONNAISE
From the Pig Out cookbook by produced by the Junior League of Waterloo-Cedar Falls, Iowa.

2 tbsp Dijon Mustard
1 tsp Dry mustard
1 tsp Salt
1/2 tsp Pepper, freshly ground
4 To 6 Iowa chops
3 tbsp Butter

HERB BUTTER
2 tbsp Softened butter
1 tbsp Finely chopped parsley
1 tbsp Finely chopped chives
1/2 tsp Lemon juice
Salt and pepper

This is a pork chop recipe that will just melt in your mouth. From a collection that was tried in the test kitchens at Hatfield Quality Meats. .

Make a paste of the mustards, salt, and pepper and 2 tablespoons butter. Rub this paste into the chops. Grill the chops over a very hot charcoal fire for 4 to 6 minutes on each side. Place each chop in tin foil and brush with the herb butter. Wrap each chop and place on grill for 10 minutes. Brush chops with herb butter and serve.

recipelink.com (04:32:50) :

PORTERHOUSE STEAK & ITALIAN VEGETABLES
from: Texas Beef Council
Yield: 4 Servings
Preparation time: 25 min.

2 Beef Porterhouse steaks -- cut 1 inch thick
2 tbsp Grated Parmesan cheese
2 tbsp Olive oil
1 tsp Dried Italian seasoning
1 med Zucchini, halved lengthwise
1 med Yellow squash -- halved lengthwise
1 med Red bell pepper -- cut into 8 strips.

1. Combine cheese, oil and Italian seasoning; brush mixture on cut sides of squash and inside of bell pepper.
2. Place beef steak and vegetables, cut side down, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 10 to 15 minutes for rare (140 F) to medium (160 F), turning once.
3. Season steak with salt and pepper, if desired.
4. Carve steaks into thick slices.

Serving Suggestion: Hot cooked pasta

Note: Recipe may also be prepared using boneless beef sirloin steak cut 3/4 inch thick.

recipelink.com (04:32:34) :

GRECIAN SKILLET RIB EYES
from: Texas Beef Council
Yield: 4 Servings

2 Beef rib eye steaks, (well-trimmed)cut 1 inch thick (approx. 1/2 lb. each)
1 tbsp Olive oil
1 tbsp Fresh lemon juice
2 tbsp Crumbled Feta cheese
1 tbsp Chopped, pitted olives (Kalamata or ripe)
Lemon slices (optional)

SEASONING

1 1/2 tsp Garlic powder
1 1/2 tsp Dried basil, crushed
1 1/2 tsp Dried oregano, crushed
1/2 tsp Salt
1/8 tsp Pepper

1. Combine seasoning ingredients; press into both sides of beef steaks. In large nonstick skillet, heat oil over medium heat until hot. Place steaks in skillet; cook approximately 10 to 14 minutes for medium rare to medium doneness, turning once. Sprinkle with lemon juice.

2. To serve, sprinkle cheese and olives over steaks; garnish with lemon slices, if desired.

Makes 2 to 4 servings (serving size: 1/4 to 1/2 of recipe)

recipelink.com (04:32:17) :

GREEN PEPPER STEAK
Yield: 4 Servings

1 lb Round steak
1/4 cup Soy sauce
1 clove Diced garlic
1 1/2 tsp Grated fresh ginger
1/4 cup Salad oil
1 cup Thinly sliced green onion
1 cup Red or green bell pepper
1 Stalk celery, cut thin
1 tbsp Cornstarch
1 cup Water
2 Tomatoes, wedged

Cut beef across grain into thin strips, 1/8" thick. Combine soy sauce, garlic and ginger. Add beef; toss. Set aside while preparing vegetables. Heat oil in wok. Add beef, toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to pan. Stir and cook until thickened. Add tomatoes.

recipelink.com (04:32:08) :

ORANGE-ROSEMARY MARINATED SIRLOIN STEAK
from: Texas Beef Council
Yield: 4 Servings

1 1/2 lb Beef Top Sirloin Steak (boneless), cut 3/4 to 1-inch thick

MARINADE
1/3 c Orange juice
1 tbsp Balsamic vinegar
-OR- red wine vinegar
1 tbsp Finely chopped onion
1 tsp Fresh rosemary, chopped
1/4 tsp Salt
1/4 tsp Coarse ground black pepper

Combine marinade ingredients in a bowl. Place trimmed steak in a sealable plastic bag with marinade. Turn bag over to coat steak with marinade. Marinate in refrigerator for 2 to 6 hours, turning occasionally. Remove steak from marinade and place on grill 4-6 inches from medium coals. (Test temperature of coals by holding palm over grill at cooking height. If the heat forces you to pull away in 4 seconds, coals are medium.) Grill steak 12-16 min., turning once halfway through cooking time. Slice and serve.

Serving Suggestion: Rice Pilaf and Green Beans with Almonds

Terrie,.MD (01:39:03) :

ROQUEFORT-STUFFED PORK CHOPS

4 1-inch-thick pork rib chops or boneless pork loin chops
3 tablespoons butter
1 1/2 cups small cubes of French bread
1 cup chopped mushrooms
2 tablespoons minced onion
1/2 teaspoon dried rosemary, finely crumbled

1/2 cup crumbled Roquefort cheese or blue cheese (about 2 ounces)

Preheat oven to 350 F. Cut each pork chop horizontally in half to bone (or almost through
if using boneless chops), making pocket for stuffing.

Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and saut
until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in
same skillet. Add mushrooms, onion and rosemary and saut until onion is soft, about 5
minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.

Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into
pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary.
Sprinkle pork with salt and pepper.

Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add
pork to skillet; saut until brown, about 2 minutes per side. Place skillet in oven. Bake
pork until cooked through, about 25 minutes.

Serves 4