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London Broil Recipe (Download) – SteakEat Method

A London Broil cooked with SteakEat Method is juicy, tender and delicious…every time!

Last week we took some time to figure out pretty much the best London Broil recipe and are happy we can share it here with you, dear steak lovers! 🙂

Even though this recipe includes “broil” part in it, we decided to not broil this steak in oven.

Why not?

Simply because broiling in oven is a rather impossible cooking method (if you want to make your steak to actually taste good).

Home oven broilers are really low power, which makes it impossible to quickly brown steaks on top, while not overcooking it inside.

That’s why, even if you do your best, your steak ends up boiled/overcooked with home oven broiler.

This is why we used our SteakEat stove top method and the London Broil turned out to be perfect-o!

So, if you want this London Broil recipe, you need to enter the price in the box where it says “0+”.

Which price?

Anything from ‘0’ (then it would be a present) all the way to whatever…

I would really appreciate if you invited me a coffee with $2-3 dollars (showing love is priceless). 😀

Anyway, whatever it is, please get the recipe here and…enjooooy! 🙂

 

Please leave a comment on how you liked the recipe below!

We do appreciate your comments 😉

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10-Minute Paleo Round Steak & Tahini Sauce Recipe

Round Steak & Tahini Sauce

In case you are in love with tahini and steaks at the same time, then this recipe is worth giving a go!

Believe it or not, it took me a good number of tries before I could find quality tahini that I would love.

Flavor is a big deal for me, so tahini had to taste great (and most of them just don’t).

Other than that, this tahini-fueled delish steak spread can be easily eaten with other foods.

I hope you like it just like I do 😉

 

10-Minute Paleo Round Steak & Tahini Sauce Recipe

 

Ingredients for Steak

 

Ingredients for Sauce

 

Cooking Directions

  1. Season the steak with flaked salt and sear it to medium-rare level of doneness using SteakEat round steak on stove top guidelines.
  2. Combine the rest of the sauce ingredients in the food processor and blend them together.
  3. Use as a spread or topping.

 

Enjoy and please share, if you liked it! 😉

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Red Wine Sauce For Steak: Quick Simple Recipes

Making a red wine sauce for steak is always a great idea.

Red meat and wine are good friends. Pan drippings, the remainders of burnt steak particles and juices which you see in the skillet after pan-earing, will fortify the flavor and take your red wine sauce to the next level.

This brings me to the following question…

 

How To Make Simple Red Wine Sauce For Steak?

As I mentioned above, the simplest (and most delicious) way of cooking any sauce (not just red wine) is after you finished searing the steak on the stove.

Delicious pan drippings contribute to the sauce’s flavor and…you don’t need to wash extra skillet!

Some people wonder how to cook red wine sauce for steak, but the truth is – there is really no cooking involved.

The method is simple and honest: just add the ingredients and stir. I will come back to it below.

 

What Steak Is Red Wine Sauce Good For?

All of them. Be it braised beef, brisket, fillet, t-bone, flank, NY strip and even beef tongue! Sauce made from red wine is a great complement to any steak, so use it often.

 

Quick & Easy Recipe Of Red Wine Sauce For Steak

This homemade sauce is a simple addition to your otherwise perfectly cooked beef.

This recipe combines mushrooms and shallots, turning it into a simple but elegant bouquet of flavors.

Here are the ingredients you will need:

  • 4 tbsp of butter (go organic grass-fed like Kerrygold)
  • 1 shallot, finely chopped
  • 1 handful of mushrooms, sliced
  • 1 tbsp tomato paste
  • 1 cup cabernet sauvignon or shiraz red wine

Method:

  1. In the skillet (preferably with pan drippings from the steak you have just finished searing), add 1 tablespoon of butter with shallot and sliced mushrooms. Cook for 4 minutes at medium heat.
  1. Add a tablespoon of tomato paste and cook for another 2 minutes.
  2. Pour in a cup of red wine and simmer on medium heat until the wine has evaporated by two thirds. You can increase the temperature slightly to speed up the process.
  3. Once you get there, add the rest – 3 tablespoons – of butter inside and check for flavor. Butter will help to thicken the sauce and add even more flavor – red wine and butter sauce for steak…ooh la la!

Pro Tip: While simmering, use a spatula or wooden spoon to loosen all the burnt steak bits – you want them in the sauce for more flavor!

  1. Cut the steak at 45-degree angle and serve the sauce with it. Enjoy!

 

Easy Red Wine Sauce For Steak Grill

The above sauce has a rich flavor, but it also has a high calorie and fat load.

What if you were looking for something lighter and healthier?

If this is the case, the next healthy low-fat red wine sauce recipe is for you. Not only it’s very simple, it has very few calories.

Ingredients:

  • 1oz of cremini mushrooms from can
  • 1 tbsp olive oil
  • ½ cup red wine
  • ½ cup water

Method:

  1. In a pan heated to medium-low heat, add 1 tablespoon of olive oil and mushrooms. Gently cook them until they begin to brown.
  2. Mix water with wine and add the mixture into the pan.
  3. Simmer until sauce thickens.

Pro Tip: You can use a teaspoon or two of corn starch to thicken the sauce quicker, even though I avoid this technique.

 

Quick & Easy Red Wine and Peppercorn Sauce For Beef

As you can see, I like simple recipes that take no time. After all why would you make cooking complicated by adding tons of ingredients?!

Al you need:

  • 3 crushed garlic cloves minced
  • 2-3 sprigs fresh rosemary
  • 1 tsp rainbow peppercorns, ground coarsely
  • 1 knob of butter
  • ½ cup dry red wine
  • ½ beef/chicken broth or water
  • Salt to taste

Method:

  1. Right after searing steak in the pan, add butter, garlic, rosemary sprigs and rainbow peppercorns inside. Gently sauté at medium heat for 2 minutes.
  2. Increase the temperature to medium-high and add wine. Simmer for 2 minutes.
  3. Add broth (or water) and simmer until the mixture is reduced by ½.
  4. Cut the steak across the grain and serve it with freshly cooked homemade red wine sauce with pepper.

 

Have you any sauce recipe with red wine to share? Drop it in the comments below!

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Quick and Easy Flat Iron Steak Recipes On Stove Top

Flat iron steak is now a widely available cut of meat that makes juicy flavorsome steak meals much more affordable.

Cooking with this cut of meat does mean paying attention to some basic rules. These rules are easily mastered and demonstrated in this selection of quick and easy flat iron steak recipes.

 

Quick Flat Iron Steak Marinade

Marinades are often thought to be used for imparting taste but they also perform another function that is important when cooking flat iron steak.

A good marinade will also tenderize the meat by using ingredients that begin to breakdown muscle tissue before the cooking process starts.

Acid ingredients such as vinegars, fruit juices such as lemon, lime or pineapple all make excellent tenderizers.

To make a quick marinade for flat iron steak:

 

  • Mix together one tablespoon of honey with the same amount of vinegar and lemon juice with a whisk
  • Add a cup of extra virgin olive oil
  • Then flavour the marinade with Worcestershire sauce, rosemary, tarragon, garlic powder and white pepper
  • Add the marinade to a sealable food-safe plastic bag, along with your steaks and place in the fridge for up to three hours
  • Do not marinade for more than 2 hours at the room temperature (overnight in the fridge is fine) as this will change the texture of the meat, turning it into mush-like substance

 

Remove your steak from the marinade bag and put to one side, 40 minutes before cooking it using your preferred method.

 

 

Flat Iron Steak with Red Wine Sauce

A good red wine sauce is quick and easy to make if you cook your steak in a skillet or other heavy pan.

  • Start by marinating the flat iron steak in your favourite marinade for up to three hours and then transfer from the refrigerator to the kitchen for it to come to room temperature
  • Heat a heavy skillet until it is smoking hot
  • Cook your steaks without adding extra oil until they reach your required degree of doneness
  • Put them to one side on a warm plate
  • Add a nob of butter to the skillet and add a finely chopped shallot and a handful of finely sliced mushrooms
  • Cook until the shallots are translucent and the mushrooms have softened
  • Add one tablespoon of tomato paste and cook through for a further two minutes
  • Add a cup of cabernet sauvignon or shiraz red wine
  • Stir thoroughly to loosen all of the browned bits from the base of the pan and then simmer until the wine has reduced by two thirds
  • Add three or four nobs of cold butter (opt for organic grass-fed like Kerrygold if available), one at a time and stir in to make the sauce thick and glossy

Serve the steak thinly sliced, across the grain with a large bowl of fresh green salad and a bottle of lightly chilled red wine – delicious!

 

Flat Iron Steak Tacos

Flat iron steaks make a perfect alternative for filling tacos.

  • Start by rubbing your streaks with taco seasoning and lime juice leaving them to marinade for up to three hours
  • Take them out of the marinade and put to one side in the kitchen 40 minutes before cooking
  • Heat your broiler to a high heat and place a rack four inches from the heat
  • Line a baking sheet with aluminum foil
  • Sprinkle the steaks with ground cumin, salt and pepper
  • Place on the rack and broil for four minutes per side for a medium rare steak.
  • Combine shredded cabbage, lime juice garlic, salt and pepper in a bowl and lx well to coat the cabbage with the seasoning
  • Once cooked move the streaks to a warm plate to rest for four minutes
  • Stack your favorite tortillas with a layer of damp paper towel between them and microwave until warm. Once warm, gently toast each one over a flame until brown
  • Finally slice the flat iron steak across the grain
  • Assemble each tortilla with a combination of cabbage, steak, cheese and sour cream

 

Blue Cheese Flat Iron Steaks

The robust flavor of a flat iron steak makes a perfect taste combo when mixed with a blue cheese sauce.

  • Start by marinating your flat iron steak for up to three hours with your favorite marinade. Red wine vinegar, citrus fruit juice, olive oil and strong herbs such as rosemary or thyme are perfect ingredients
  • Bring the steak to room temperature for 40 minutes before cooking
  • Cook to your favourite degree of doneness
  • Once cooked, place the steaks on a warm plate
  • Deglaze the pan with a half cup of brandy by flaming the brandy and stirring to remove all of the brown caramelized bits on the bottom of the pan
  • In a small bowl mix ¼ cup pf crumbled blue cheese with three tablespoons of softened butter, chives and pepper and salt.
  • Add the reduced brandy to the bowl and stir thoroughly

Serve your steaks, cut across the grain with some sweet potatoes and a fresh green salad.

Top the steak with a large table spoon of the blue cheese butter sauce to achieve perfection!

 

All flat iron steak cooking methods:

Return to main pagehow to cook flat iron steak.