Archive for the ‘Recipes’ Category

Beef Steaks With Blue Cheese

Posted on: January 15th, 2017 by Wasi

Ingredients

2 (6 ounce) beef tenderloin filets, 1 1/2 inches thick
2 ounces blue cheese, crumbled
2 tablespoons butter, softened
2 slices white bread, crusts removed and cubed
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

Directions

Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.

Easy Barbeque Beef Tenderloin Steak

Posted on: January 15th, 2017 by Wasi

Ingredients

  • 2 (2 inch thick) steaks beef tenderloin
  • 1 tablespoon olive oil
  • 2 cloves crushed garlic
  • 1 teaspoon meat tenderizer

Directions

Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.

Preheat grill for medium high heat.

Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.

Pork Steaks

Posted on: January 15th, 2017 by Wasi

Ingredients

  • 1/4 cup butter
  • 1/4 cup soy sauce
  • 1 bunch green onions
  • 2 cloves garlic, minced
  • 6 pork butt steaks

Directions

Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.

Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 160 degrees F (70 degrees C).

Rosemary Pesto-Crusted Lamb Steaks

Posted on: January 15th, 2017 by Wasi

Ingredients

  • 1/3 cup chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 clove garlic, chopped
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/3 cup dry bread crumbs
  • salt and pepper to taste
  • 1 egg, beaten
  • 2 (3 ounce) boneless lamb rump steaks
  • 2 tablespoons olive oil

Directions

Puree the parsley, rosemary, garlic, Parmesan cheese, 1 tablespoon olive oil, and bread crumbs in a blender until smooth. Season to taste with salt and pepper; set aside. Brush the lamb steaks on one side with the beaten egg. Spread the rosemary pesto onto the egg-coated side of the lamb, coating liberally.

Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Place the lamb steaks into the pan, pesto-side down. Cook 3 to 4 minutes until the pesto mixture has lightly browned. Turn the steaks over, and continue cooking until done to your desired degree of doneness, 3 to 4 minutes for medium.