Recipe for Steak: 2012

How to Pan Fry a Steak

Nothing beats a juicy steak when you want a satisfying, delicious and special dinner. There are many different cuts of steak to choose from and you can also choose your cooking method.

Grilling is one of the best ways to cook steaks but if you want to know how to pan fry a steak that is also easy and gives good results. Of course, if you want to pan fry steak you need to choose a good cut. Stewing steak, braising steak, skirt steak and other tough cuts are best cooked slowly and in moist heat, like in a stew or casserole. If you have a good cut of steak you can pan fry it. Pan frying is simple and ideal for beginner cooks.

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Step by Step Steak Cooking Instructions

How to Pan Fry a Steak

The first thing to do is to rinse your steaks under running cold water, and then pat them dry. Give the meat half an hour or an hour to warm up to room temperature before cooking it. Sprinkle salt and pepper over both sides of the meat and rub it in.

Pour some oil into a skillet, covering the whole base. This will help to give the steak a tasty crust. Heat the oil, then when it is nearly smoking add the meat. When the underside becomes deep brown, flip the steak over and do the other side.

Drain off the oil and add some unsalted butter. Keep cooking the steak until it is nearly done enough, and then take it off the heat. You can tell how well done the steak is by pressing it with your fingertips. The firmer it feels, the more well done it is, but if you are not sure you can cut into it. Remember this will let some of the juices out so it is best to judge the doneness by touch alone.

The meat will keep cooking for five minutes after you take it off the heat. Cover it with aluminum foil and let the juices redistribute. This is very important and keeps your steak succulent and delicious.

Marinated Steak Recipes for Pan Frying

To make your steak extra tender and flavorful before pan frying it, what about using a steak marinade recipe? Combining the best steak marinade with a top quality piece of steak is a surefire way of making a mouthwatering dinner.

There are lots of different marinated recipes and the one you choose depends on your palate, the cut of meat you are using and which side dishes you are going to serve. Some marinades are designed for marinating the steak and then being thrown out, and others can be boiled for five minutes to make a thick sauce to serve alongside the meat.

If you are using an expensive cuts of meat you will probably only want to marinate it for half an hour or an hour. Marinating overnight is usually reserved for the tough cuts. This is because a lot of steak marinades contain something acidic and this breaks down the tough fibers in the meat, which is good news if you want to tenderize a tough cut but bad news for steak which is already tender, because over-marinating it can make it mushy.

Pick the best steak marinade and follow the recipe carefully. Use the cut of steak recommended in the recipe and make some mouthwatering side dishes to accompany your delicious marinated steak recipe.

How to Pan Fry a Steak

There are easy marinated steak recipes for every occasion and for every taste. If you combine a good quality steak with the best steak marinade you can make the most wonderful and memorable dinner.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

Tasty Steak Toppers For a Delicious Steak Dinner

You can add flavor to your steak in various ways. Marinated steak recipes are a great way to add taste to your steak, as well as flavoring the meat, and using steak toppers is another great method. You can use an easy steak marinade in conjunction with a tasty steak topper to create a really delicious meal.

A steak can be good on its own but marinated a steak and then serving it with a steak topper can really transform a humble steak into a gourmet delight. Not only will the steak look better with a colorful topper but also it will taste better too and have more flavor. A steak topper can be something simple like crumbled cheese or something more elaborate like homemade peach salsa.

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Fruity Salsa Toppings

Tasty Steak Toppers For a Delicious Steak Dinner

A chunky salsa is a great topper for a steak, but forget store-bought salsas. A good salsa for topping your steak recipe should be thick, chunky, and homemade. Tomato, onions, and bell peppers are popular salsa ingredients but there are lots of different salsa recipes. Adding a dollop of chunky tomato salsa to a steak gives it a Mexican touch.

Fruit adds a sweetness to steak, which works really well with the natural flavor of the meat, so add some mango, pineapple, or peach chunks to your homemade salsa and it will be amazing with the steak.

Add some fresh parsley, basil or cilantro and perhaps some lemon or lime juice. Be careful not to add too much liquid because you are making a steak topper rather than a sauce.

Butter and Cheese-Based Toppings

Steaks have been traditionally served with butter on top for a long time. Adding butter to a steak gives the meat a creamy, moist glaze, which still lets the flavor of the meat, as well as your chosen steak marinade recipe, shine through.

You might like to add some crushed garlic and green onions to the butter before using it to top the steak. Use softened butter rather than melted butter for the best results.

The butter will melt when it comes into contact with the hot meat, soaking into the steak and flavoring it all over. Use any seasonings you like with the butter, to add more taste. You might like to add herbs or spices.

Cheese makes a nice topper for steak recipes too. Blue cheese adds a gourmet touch but you can also try feta, gorgonzola or another crumbly cheese. Stir in some onion and garlic to give it more flavor. Sauteed mushrooms are another great way to add taste to your marinated steak recipes and you can saute the mushrooms in garlic if you like.

What about combining sauteed garlic mushrooms with crumbled goat cheese or blue cheese for a really tasty steak? Your guests will be really impressed with such a recipe.

Tasty Steak Toppers For a Delicious Steak Dinner

Adding a delicious steak topper is the perfect way to make the most of your marinated steak recipes. Combining a great steak marinade recipe with a tasty steak topper makes an impressive dinner and the best thing is that steak marinades and toppers are so simple to prepare.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

How to Bake a Steak

When you cook a steak you probably pan fry or grill it, but did you know that it is possible to bake a steak? Actually, baked steak is a really easy dish to make and it always comes out well. If you learn some steak baking tips, you can be assured of a perfectly prepared dish, which your family will enjoy.

The first thing to do if you want to learn how to bake a steak is to choose the right cut of meat. A very small steak will cook too quickly so choose something weighing between twelve and sixteen ounces and between one and a quarter and one and a half inches thick.

\"steak Recipe\"

Marinating the Steak

How to Bake a Steak

Before you bake the steak, you will want to think about marinated steak recipes. Take the steak out of the refrigerator at least thirty minutes before you want to start cooking it. Combine some soy sauce, olive oil, and steak seasoning for a basic flank steak marinade or choose from any one of many other steak marinade recipes.

Marinate your steak for at least half an hour before you cook it so the flavor of the steak marinade recipe can soak into the meat. If you want to marinate your steak for longer than half an hour, and this is an option if you want your marinade to work as a tenderizer and if you are using a tough cut of meat, and then marinate it in the refrigerator rather than on the counter top, for food safety reasons.

Cooking the Steak

Heat up a skillet and the oven. You can either bake steak for about twelve minutes at 450 degrees F or about double that time at 325 degrees F. It is usually preferable to cook the meat for a longer time at a lower temperature, so choose the lower temperature unless you are in a rush. The meat will be juicer and more evenly cooked.

For a grilled taste, you will need to sear the marinated steaks in a skillet before baking them. Brown the meat in some butter in a skillet over a moderate heat for a couple of minutes per side. Searing the meat is not compulsory but a browned steak looks much nicer and searing it also helps to lock in the juices so this step is recommended.

Next, transfer the browned meat into the preheated oven and cook it until it is done how you like it. If your skillet is not ovenproof, you will need to use an ovenproof dish. Let the steak cook, then take the cooked meat out of the oven using an oven mitt and let it stand for five or ten minutes, so the juices can redistribute. This makes the steak extra juicy.

Serve your baked steak with a steak sauce, plus some French fries or mashed potatoes. Vegetables or salad also go nicely with a baked steak dish.

How to Bake a Steak

There are plenty of different marinated steak recipes to choose from if you want to make a baked steak recipe. Choose from a spicy marinade, a citrus marinade or even a delicious flank steak marinade to give your meat the best flavor and make it tender and delicious.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

Steak Marinades - Tenderize Steak Into Perfection

There is nothing quite like a steak that has been seasoned to perfection. Therefore a proper marinade is essential. When seasoned and marinated properly there is typically no need for a steak sauce. You want to enhance the natural flavor and bite of the meat without drowning it in a sauce.

Let's take all the guess work out of the equation; here are a few great steak marinade recipes that are topping the charts.

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Caribbean steak marinade

Steak Marinades - Tenderize Steak Into Perfection

Ingredients:

½ cup of rum
½ a teaspoon of crushed red pepper
¾ cup of pineapple juice
1/3 cup of soy sauce
2 cloves of grated garlic
3 tablespoons of brown sugar
1 ½ tablespoons of freshly grated ginger

Directions:

In a large bowl, add in pineapple juice, garlic soy sauce, rum, red pepper, and ginger, rinse your pre-selected steaks and pat to dry. Using a small amount of tenderizer then beat both sides of your steak until you have beaten every inch.

Place steaks into the bowl of marinade being sure entire steak is submerged and cover. Store covered in the refrigerator for at least 6 hours. Best if left to marinade over night.

Restaurant Style Steak Recipe

Ingredients

4 beef steaks of your choice
½ a teaspoon of black pepper
1 cup of light beer
1 teaspoon of seasoned salt
1 tablespoon of packed brown sugar
1 tablespoon of monosodium glutamate (MSG) or any unflavored meat tenderizer

Preparation

Begin by rinsing your steaks and patting them dry. Carefully lay them in a pan deep enough to hold all of the ingredients. (a cake pan should be perfect) pour beer over steaks, cover, and put into refrigerator.

The steaks should be left to marinate in the refrigerator for about an hour, unless you wish to leave them longer. They can even be left to marinade overnight. Once desired marinade time is complete, remove your pan of steaks from the refrigerator. Remove from beer and toss out the remaining beer from pan. In a small bowl, combine seasoned salt, MSG, brown sugar, and black pepper.

Place steaks back into marinade pan and rub dry ingredient mixture evenly over the entire steak on both front and back. Cover and allow to marinade for an additional ½ an hour in the refrigerator. Steaks should be grilled over a medium to medium high heat until desired doneness has been reached.

These two recipes are great for even the most novices of cooks. Once you have mastered the recipe of choice experiment by adding some of your own ingredients to make this a marinade of your own.

Steak Marinades - Tenderize Steak Into Perfection

A good steak marinade is the kings road to enhance the flavor of a good piece of meat. Barbara knows her way around in the kitchen and writes tips and recipes for http://www.steaks-guide.com

The Secret to Crispy Fried Chicken Batter

The chicken is one of the tastes that are most enhanced using a fry pan, weather pan frying or deep-frying, the chicken- if done correctly, chicken will always have the best results when cooked in oil.

Frying has the ability, if done correctly to turn the coating into a tasty addition yet, at the same time, enable the chicken to cook in its own juices and become tender and delicious.

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What you need to make certain when frying is that the oil is hot enough- if the chicken is put into boiling oil the heat of the oil turns the juices of the chicken into a powerful steam pushing out from the chicken, that steam is what in actual fact cooks the chicken (that is why fried chicken is so tasty) at the same time the oil is prevented from penetrating the chicken and only fries the batter into a crisp coat that adds spice and flavor.

The Secret to Crispy Fried Chicken Batter

The rules are almost the same for all pieces in the chicken:
The center parts (that have the longer, thicker muscles and slightly whiter meat) have less natural juices and dry out faster.

Chicken thighs, drumsticks have a slightly softer, browner meat and a succulent taste (wings are an exception to both groups, they have darker meat but are so thin they must be fried quickly to avoid drying out)

When frying a chicken it should really be sliced into the different parts (whole stuffed chickens are best in the oven, food generally doesn't fry uniformly when different sizes of pieces are cooked at once). The larger breast pieces are best fried when separated from the bones and skin, whereas the legs (drumsticks) and thighs are best when left with their bones (skin is optional as it is tasty to some, unappealing to others and has a high fat content that should be taken into account).

All chicken pieces are better when covered up before pan-fried or deep fried. Unlike beef that has the ability to close inside all juices when on a heat source (grill, pan, or cast Iron skillet) the chicken meat doesn't have the same ability, and it loses moisture and dries up. If there is a coating (batter or other) the oil remains on the outside while the chicken cooks in the steam formed from its own juices- so the fried chicken doesn't lose neither the moisture nor the flavor.

Two quick recipes for either type of chicken meat, and a SECRET revealed in each one:

The chicken thighs, drumsticks and wings should be covered in a softer batter and deep fried:
The secret for the batter is to dip the chicken parts into Yogurt! a simple sour yogurt (it adds moisture, while softening the meat and enriches the taste) leave it in the Yogurt for 30 minutes, then roll it in a mixture of seasoned bread crumbs and gently put into deep hot oil until golden, make sure you take out immediately when ready and soak off all excess fat (another tip is not to fry too many pieces at the same time, they need room to properly fry).

The chicken breast and back-the "Schnitzel Oriental":
The chicken breast should be cleaned from bones and skins and cut into slices 0.2 inch high (0.5 centimeter) than put dipped into scrambled egg (a small secret is to add milk and half a teaspoon of mustard into the egg batter for extra taste!) and dip into a seasoned mix of breadcrumbs. The secret to the breadcrumbs is to use Oriental seasoning-Turmeric, Cumin, Dried Garlic, Curry powder, Dharma Masala, and for the brave- Sambar Powder. Fry in a flat pan in boiling oil (the level of the oil should reach half the height of the chicken fillets) when Gold on the bottom flip over and when golden on both take out and soak excess oil onto a paper towel. These are just as good if frozen and reheated at a later date (even in a microwave) so you can make a large batch that will last a long time. Note that these spices make the "Schnitzel" a darker Golden shade so make sure they are ready before removing them from the oil.

Enjoy!
Michelle Blu

The Secret to Crispy Fried Chicken Batter

By Michelle Blu, writer and editor http://Friedpan.com
We are enthusiast cookers, passionate fryers, and experts in all about the equipment needed to perfect it. Fried Pan- All about fry pans: free tips, recipes and a fabulous online pan shop!

Come NOW enjoy our FREE frying tips and Fried food recipes (from Fried potatoes to Stir fry and anything in between) and visit our hand selected FABULOUS Online Pan Shop!

Grilling The Perfect Steak - Steak Marinades and Steak Toppings

Here's my two cents on grilling the perfect steak: USE THIS MARINADE. This is a recipe for steak marinade that also made me famous: It is one of my best steak marinades.

BEST STEAK MARINADE
1/2 cup canola oil
1/3 cup lemon juice, freshly squeezed
1/3 cup soy sauce
1/4 cup worcestershire sauce
3 TBS fresh garlic, minced
3 TBS dried basil
1-1/2 TBS parsley, dried
1 TBS fresh ground black pepper
1/2 tsp hot pepper sauce, optional

\" Recipe For Steak\"

Place the ingredients in a blender or food processor and blend on high for 30 seconds. Pour marinade over steak and refrigerate OVERNIGHT. Discard marinade the next day and grill the steaks. Perfection at it's finest.

Grilling The Perfect Steak - Steak Marinades and Steak Toppings

The best steak topping!

MUSHROOM SPREAD

3 TBS butter
1 lb fresh mushrooms, sliced
1 small onion, chopped
1-1/2 TBS flour
1 cup sour cream
1/2 tsp garlic powder
1/2 tsp fresh lemon juice
sea salt to taste
freshly ground pepper to taste
1/3 cup parmesan cheese

Melt the butter in a skillet and add the mushrooms and onion; fry until tender. Sprinkle with flour, reduce heat to low and cook for 5 minutes. Now add the garlic powder, lemon juice and then season with salt and pepper. Place in a baking dish and top with parmesan cheese. Put in the refrigerator overnight for best flavor. When ready to serve, preheat oven to 375 degrees. Bake for 15 minutes or until hot and bubbly. Serve with crusty French bread or garlic pita chips.

STEAK BUTTER

1-1/2 sticks unsalted butter, softened
4 garlic cloves

Combine in a food processor or blender. Season with kosher salt and freshly ground black pepper to taste. Place on a hot grilled steak before serving. (My mouth is watering right now)

Enjoy!

Grilling The Perfect Steak - Steak Marinades and Steak Toppings

Tips on Grilling The Perfect Steak at http://www.misshomemade.com/grillingtheperfectsteak.html

Raschell Celleste
http://www.misshomemade.com

How to Tenderize a Steak

Most people love steak but not everybody knows how to tenderize it properly, for the best results. Tenderizing a steak is very easy and it is worth doing, in order to ensure your steak is juicy, tender, and delicious.

If you are using a good cut like Filet Mignon, the steak will not need tenderizing. If you are using a cheaper cut like New York strip or sirloin steak, it probably will.

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A meat mallet has a spiked side and a flat side. With steak, you should first use the spiked side. This breaks down the tough fibers. The flat side gives the meat a good texture. If you do not have a meat mallet, you can use a fork and make tiny holes all over the steak. This obviously entails more work than using the mallet.

How to Tenderize a Steak

With some meats, you should never use the spiked side. If you are flattening a chicken breast, for example, you should only use the flat side because the spiked side will rip it apart.

Another way of tenderizing a steak is to score it. This means you should make crisscross diamond patterns, one inch apart, on both sides of the steak. Do not forget the sides, else the steak will curl up. Each of these methods is good but it depends on what type of steak you are using, how thick it is and how you are going to cook it.

The best way to know how to tenderize a steak to perfection if you are new to cooking steak is to find a good steak recipe and follow the instructions in it.

Using Easy Steak Marinades

Another way to tenderize steak is to use a steak marinade recipe. Combine your chosen steak marinade ingredients with the meat and leave it for a couple of hours. You can do this in addition to using the meat mallet or instead of it.

The acidic ingredients in the steak marinade help to break down the fibers in the meat, which is what makes it tender and succulent. Wine, pineapple, lime, lemon or papaya juice or any kind of vinegar will all have this effect on the steak.

You can get salt-based tenderizers from the grocery store, which works in a similar way, but homemade steak marinade recipes give the steak a great flavor so it is nice to make your own.

Careful with the Cooking Time

Remember that overcooked steak is dry and tough. No matter how much you used the meat mallet or whether you used the best steak marinade recipe in the world, overcooked steak is not something that you can rescue, so watch it carefully and do not overcook it!

It is easier to give an undercooked steak another few minutes in the pan or on the grill than do anything about overcooked meat. Always let your steak rest for five or ten minutes after cooking it. The juices will redistribute themselves and the steak will be extra juicy and tender.

How to Tenderize a Steak

There are lots of different marinated steak recipes that you can try. Steak is the perfect choice if you want to make a special dinner and using a meat mallet as well as easy steak marinades means that your steaks should come out flavorful, tender and juicy every time.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net

How to Marinate Steaks - 6 Steps to Have the Perfect Steak

If you are grilling out, you will want to know how to marinate the steaks before you start. Whether you choose steak or chicken, these simple steps will help you have the perfect grilled meat of your choice. Here are some quick steps to help you get the perfect steaks.

1. Choose Your Meat - When grilling steaks, the best cuts are flank, sirloin and round. Tougher meats can be better for grilling than more expensive cuts.

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2. Add Spices - Next, you will want to choose some spices to add to the meat. Many people prefer to just use salt and pepper. Just rub the salt and pepper all over the steak.

How to Marinate Steaks - 6 Steps to Have the Perfect Steak

3. Choose Your Marinade - Next you will need to choose a marinade for your steaks. Italian dressing and Worcestershire sauce can be great. KC Masterpiece and Lawry's also make some great marinades for steaks. Adding something acidic like lemon juice to your recipe will help make your steaks even more tender.

4. Add Your Marinade - Put your steaks in a freezer bag or container. If in a container, coat them with the marinade and flip them around a few times to make sure they are properly coated. If you put them in a freezer bag, just pour in the marinade, seal the bag, and shake it around to fully coat the steaks.

5. Refrigerate - Next you will need to refrigerate your steaks anywhere from 2 hours to 24 hours. The longer the better, just don't exceed 24 hours as the steaks will start to get mushy after that.

6. Grill - After you have properly marinated your steaks you can fire up the grill and get started!

How to Marinate Steaks - 6 Steps to Have the Perfect Steak

Learn more about marinating and find great marinade recipes to help you have the perfect meal!

Side Dishes For Steak Recipes

Cooking a steak means that you want to make something special for dinner because steak is not something you eat every night. If you are going to the trouble of making a delicious steak, you will want to make the best side dishes to go alongside it.

It is a good idea to have a look at some marinated steak recipes if you want your meat to have the best texture and flavor. A steak marinade can flavor your steak however you like, either adding a hint of flavor or giving it a lot of extra flavor. Steak marinade recipes can also tenderize the meat, if you are using a recipe containing some kind of acid like lemon juice, lime juice, wine or vinegar.

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Potato and Rice Side Dishes

Side Dishes For Steak Recipes

A lot of people like their meat with French fries but there are other options too. What about making some homemade creamy mashed potatoes? Finely chop a handful of fresh parsley and mash it into the potatoes.

This gives the potatoes an appetizing mint green color and makes them taste great too. Potato wedges are another nice idea and you can spice these up by rubbing some chili powder over them before baking or frying them, if you want to.

If you prefer rice, you can serve marinated steak recipes with plain boiled rice or you can add some finely chopped vegetables to the rice to brighten it up and give it some extra flavor. For very tasty rice, add a bouillon cube to the water when you boil the rice. Add some finely chopped broccoli, zucchini, mushroom, onion and bell pepper too, for color and crunch.

You might like to serve pasta or noodles instead of potatoes or rice. If you are not using a steak marinade, you might like to make a steak sauce, which will be good ladled over the pasta or noodles as well as the steak. Ideas include mushroom sauce, blue cheese sauce, port wine sauce or a classic pepper sauce.

Vegetable Side Dishes

Whether you are serving a ribeye steak marinade recipe, a flank steak marinade recipe or something else, the vegetable side dishes should not overpower the flavor of the steak, so try to keep things simple for the best results.

Perhaps a corn on the cob or some steamed broccoli florets would go well with your steak. You can stir fry some mixed vegetables with a little soy sauce for flavor. This is especially good if you are marinating your steak in soy sauce and other Asian ingredients because the flavors will complement one another.

You might prefer to serve a salad instead of vegetables, in which case keep it simple again. If you are serving a sauce with your steak, you will not want a sauce with the salad but serve some lemon juice over it or a simple oil and balsamic vinegar dressing to bring out the flavors without clashing with the steak sauce. There are lots of different side dish ideas for steak recipes. Steak, French fries and a salad are a classic combination but you can choose anything you like.

Side Dishes For Steak Recipes

When you make marinated steak recipes for special occasions, it is nice to match the side dish flavors to the steak. Depending on the steak marinade you use, you might want to serve plain rice and vegetables or perhaps some flavored potato wedges and a vibrantly flavored salad.

Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net.

Seared Sesame Encrusted Ahi Tuna Steak Recipe

Tuna is truly an amazing food with a number of benefits that contribute to a healthy lifestyle. Tuna is rich in Omega-3 polyunsaturated fatty acids and has been known to reduce the risk of heart disease. It is also low in fat and cholesterol making it a great alternative to beef. Not only is tuna a powerhouse of nutrition, it is also one of the most delicious sources of lean protein that you will ever sink your teeth into.

Tuna is also easy to cook. Its a hardy fish and holds together well on the grill, in the oven, or on the stove top. The following recipe is one of my favorites and is fairly easy to prepare.

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I made this particular dish the other day and it was absolutely wonderful. My wife, who normally does not eat big portions, cleaned off her plate and wanted more, so that is a very good sign.

Seared Sesame Encrusted Ahi Tuna Steak Recipe

The thickness of the tuna steak you use really depends on how rare you like your tuna. Because you are only searing the outside of your tuna steak, it will not be in the pan for very long. So the thicker the steak, the more rare the center will be.

I personally do not like my tuna too rare, so I usually make this recipe with thinner cuts of tuna. This is just a preference, not a requirement. Many people, including chefs say the only way to eat tuna is rare. I guess you will have to be the judge.

Let us move on to the recipe shall we?

Seared Sesame Encrusted Ahi Tuna with a Cilantro, Garlic and Lime sauce..

I should mention one thing before we begin this recipe . I do not follow exact measurements in recipes. I measure everything by eye, so the following measurements are only to be used as a guide. So don't get too mad at me!

This is optional, but I like to toast the sesame seeds in a dry pan first before I put them on the tuna. The seeds become nutty and aromatic when you toast them. This is highly recommended if you have the time and is quite easy to do. Simply heat a dry pan over medium heat, then add the seeds shaking the pan occasionally. You may have to do this in batches, depending on how many seeds you are toasting. You do not want to overcrowd the pan. Keep an eye on the seeds and make sure they do not burn. Toast them until they darken a bit and start to become fragrant. Remove and let them cool before adding them to the tuna.

INGREDIENTS:

1/4 Cup Black Sesame Seeds
1/4 Cup White Sesame Seeds
1 Tablespoon of Sesame Oil
2 - 6 ounce Ahi (Yellow Fin) Tuna Steaks
Salt and Pepper to Taste

MARINADE/ DIPPING SAUCE

1/ 2 Cup of Low Sodium Soy Sauce (Who needs the extra sodium, right?)
1 Lime (Juice and Zest - If you want more lime flavor, add another)
1- 2 Cloves of Garlic Minced
2 Tablespoons of Honey
1 Tablespoon of Sesame Oil
2 Tablespoons of Freshly Chopped Cilantro Leaves

1) Prepare the marinade. Add all marinade ingredients to a small bowl and mix well. Reserve half of this marinade in a separate container to use as a dipping sauce.

2) Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate. Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.

3) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so.

4) Remove tuna from marinade, shaking off any excess marinade and dry on paper towels.

5) Heat a saute pan over medium heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.

6) While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.

7) Add the tuna to the hot saute pan and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides.

8) Remove and serve with the reserved dipping sauce.

For side dishes with this recipe I usually keep things pretty bland as I don't want anything to compete with the flavors in the tuna. So I usually prepare a side of steamed green beans with a bit of butter, salt and pepper or other vegetable along with some lightly seasoned jasmine or basmati rice.

There you have it. I do hope you enjoy this Seared Sesame Encrusted Ahi Tuna recipe. I am not a big wine drinker, but for those of you who like a glass or two with dinner, I heard a nice Pinot Grigio goes quite well with Tuna. Buon Appetito!

Seared Sesame Encrusted Ahi Tuna Steak Recipe

Ralph Serpe is a passionate home cook and founder of http://www.chefability.com. Chefability.com offers great recipes and cooking tips for aspiring chefs and home cooks. Visit us today for more healthy seafood recipes.

Baked Steak and Potatoes in Tomato Sauce Recipe

This is a dish that my mother prepared for many years. It was my favorite meal, so she always made it for me on my birthday. It makes cheaper cuts of round steak come out very tender. I now cook this dish for my own family, but I still make sure I have it on my birthday in memory of my mom.

Mom's Baked Steak and Potatoes in Tomato Sauce

\" Recipe For Steak\"

1 1/2 to 2 pounds round steak, cut into serving sized pieces
4 large potatoes, peeled and quartered
3 cups tomato sauce
1 cup all-purpose flour
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1 teaspoon oregano
1 tablespoon sugar
3 tablespoons vegetable oil

Baked Steak and Potatoes in Tomato Sauce Recipe

1. Preheat oven to 325 degrees F. In a medium bowl combine flour, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Dredge both sides of steak pieces through flour mixture. Discard leftover flour.
2. Heat the vegetable oil in a large skillet over medium heat. Brown each side of the steak pieces in hot oil until lightly browned. Place steak in a 9x9 or 9x13 glass baking dish.
3. Place cut potato pieces in baking dish with the steak pieces.
4. In another medium bowl combine tomato sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper, oregano and sugar. Mix together well. Pour sauce evenly over steak and potato pieces in baking dish.
5. Cover dish tightly with aluminum foil. Place in preheated oven and bake covered for 45 minutes. Remove foil and continue to bake for another 30 minutes, or until potatoes show some signs of browning and steak is cooked through.
6. Serve with plenty of the tomato sauce over the steak and potatoes. Serves 5 or 6.

This dish makes a great Sunday dinner meal when served with green beans and hot rolls.

Baked Steak and Potatoes in Tomato Sauce Recipe

K. Hupp enjoys cooking and gardening. Visit KitchenAid Mixer Attachments to find a great deal on the KitchenAid Pasta Maker

Grilling The Perfect Steak

The Perfect, Grilled Steak

There is not much better in this world than sitting down to eat a perfectly grilled,
tender, and juicy Porterhouse or T-Bone steak. There are many opinions and
techniques available regarding the best way to master cooking a steak including
whether or not to marinade or use a rub, how long the steak should be grilled, and
how to correctly grill the steak. In my book there is only one way to grill a steak, and
you will find instructions below for grilling a Porterhouse steak, which will also work
for a T-Bone steak.

Steak

Choosing the Cut of Meat:

1. The first step is to choose a great cut of meat to grill. You will probably need a
good butcher's help to do this. He or she can cut the steak for you. Choose a steak
that is at least 1-inch thick, up to 1.5 inches thick. The Porterhouse needs to be
fresh, not previously frozen, and it should be a nice, red color.

Marinade and Seasoning:

2. When you marinade a steak, you are not trying to change the flavor of the steak,
you are trying to compliment the delicious, natural flavors produced by grilling and
already present in the meat. You do not have to use a marinade, but a good
marinade will help in tenderizing the meat.

Steak Marinade:

1. 12-ounces of a dark beer such as Amber Bock

2. 3-Cloves of Garlic, Peeled and mashed

3. 1/4-Cup Chopped Onion

4. 1-TSP Fresh Ground Pepper

5. 1/4-TSP Salt

6. 1/4-Cup Vegetable Oil

7. 1/4-TSP Cumin

8. 1/4 TSP Dried Thyme

Instructions:

1. Whisk together all Ingredients

2. Place steak in a safe container, such as Tupperware, and pour marinade over the
steak

3. Turn the steak over, put a lid on the container, and refrigerate for 12 to 24 hours

Grilling the Steak

1. Remove the steak from the marinade, and let it sit for about 1 hour before you
grill it. This will bring the temperature of the meat closer to room temperature.

2. Before lighting the grill, spray on pam to prevent sticking.

3. Gas Grill Method: If you are using a gas grill, hopefully it has two burners. Heat
the grill by turning one of the burners on high, and the other on low. This will allow
you to sear the steak and seal in the juices. Place the steak on the hot side of the
grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak
to the cooler side of the grill and cook it for about 7-8 minutes for medium rare.
The internal temperature should reach about 135F degrees.

4. Charcoal Grill Method: Build a fire in 1/2 of the pit, and let the charcoal burn
down; they will turn white, and you should not be able to hold your hand over the
top of the grill for more than 1-2 seconds. Place the steak on the hot side of the
grill for 1.5-2 minutes. Turn the steak over and cook for 2 minutes. Move the steak
to the cooler side of the grill and cook it for about 7-8 minutes for medium rare.
The internal temperature should reach about 135F degrees.

5. Let the steak rest by placing it on a plate and covering it with foil for about 5
minutes or so. This will help in making the steak tender and juicy because if you cut
the steak too early, the juices will be hot, causing them to ooze out.

Steak Toppings:

1. Sauteed mushrooms and onions are two of my favorite steak toppings.

Directions:

1. Heat 4-TBSP of butter in a non-stick frying pan.

2. When the butter melts, add sliced onions and cook for 4 minutes

3. Add mushrooms and cook for another 4 minutes or until onions are opaque.

Options:

1.You can add 3-TBSP of heavy cream when you add the mushrooms to produce a
creamier topping

2. Add 1-2TBSP of Soy sauce or Worcestershire sauce to butter.

Eat Up!

Grilling The Perfect Steak

Aaron Ralston, also known as The Smoker King, is the owner of Outdoor Cooking: Barbeque, Sauces, Mops, Rubs at http://www.thesmokerking.com Check out thesmokerking.com today to learn many great barbeque and cooking recipes and techniques.

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Steak Recipe - The Backyard Grill - An American Experience

Hey folks, it's time to fire up that grill! One of the most common activities in American recreation is grilling that nice, big, juicy steak in the backyard. Here is my favorite steak recipe, along with a great grilled side to accompany it:

Griff's American Grilled Black Pepper & Garlic Steak

\"steak Recipe\"

Ingredients:

4 lbs. (approximate) thick cut rib eye steak (four steaks)

2&2/3 cups Italian dressing (cheap is good!)

8 tbsp. butter

4 large cloves minced garlic

2 tbsp. freshly ground black pepper (or more, if you love black pepper!)

Instructions:

Marinate the steak in the Italian dressing for at least 1/2 hour. In a small pan, melt the butter and add the garlic, heating slowly until the garlic is golden brown. Place steaks on hot grill (preferably a charcoal grill), sprinkling half of the pepper on steaks. When the first side is done, turn the steaks over and sprinkle the rest of pepper on steaks. With a spoon, pour the butter and garlic mixture over the top of steaks while they are still on grill.

Griff's American Grilled Potato & Pepper Pouches

Ingredients:

3 cups unpeeled, sliced potatoes

2/3 cup green bell pepper (with membrane & seeds removed), diced

2/3 red bell pepper (with membrane & seeds removed), diced

2/3 orange bell pepper (with membrane & seeds removed), diced

2/3 cup onion, cut in long, diced

2 tbsp. jalapeno pepper (with membrane & seeds removed), finely chopped

2 large cloves minced garlic

1 tsp. Lawry's® seasoned pepper (or just black pepper)

1/2 tsp. salt

4 tbsp. butter

Instructions:

Combine everything except the butter in a large mixing bowl--really mix everything well. Cut 4 18" x 12" sheets of aluminum foil. Lay the foil flat (dull side up) and put 1/4 of the mixture on each sheet in a mound that is at the center of one end of the foil. Make sure there is space between the mound and all of the edges of the foil. Put 1 tablespoon of butter on the top of each mound. Fold the other end of the foil over the top of the mound and fold the side edges up over the top so that when you are done you have four neat pouches. Put the pouches (butter on top) on a very hot grill for about ten minutes, then flip over and grill another 10 minutes, or until potatoes are tender. Take off grill and allow to stand a few minutes, then empty each pouch on four dinner plates.

Steak Recipe - The Backyard Grill - An American Experience

Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email.

To receive, simply click on http://optin2.griffsrecipes.com

Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

Friends Link : Pizza Recipe Steak Recipe

Steak Sauce Marinade Recipes - Raspberry Steak and a Orange Dream Steak

Marinating your Steak can be the perfect way to add that "special refinement" to your dish you've been looking for. Marinating is not just about tenderizing. Using marinades is the best way I know to accentuate some tastes, and play down or even, disguise small imperfections. Here are two Steak Sauce Marinade Recipes that serve a twofold purpose. They are a walk trough, an hands on example using marinade but are also great recipes in themselves.

Raspberry Steak Delight with Marinade and Sauce
Marinated Orange Dream Steak

Raspberry Steak Delight Recipe

\"recipe Steak\"

Ingredients

4 tablespoons of malt vinegar
4 tablespoons of raspberry jam
4 tablespoons of brown sugar
4 tablespoons of Worcestershire sauce
4 tablespoons of tomato sauce
Salt and fresh ground pepper to taste
10 drops of hot pepper sauce

Directions:

In a medium saucepan, combine vinegar, raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, hot pepper sauce, salt, and pepper.

Cook over high heat until sauce comes to a rapid boil. Reduce temperature to low heat and allow to simmer until steak sauce has thickened. Remove from heat and allow to cool. This sauce is great for basting over your steaks while grilling or baking.

To use raspberry steak sauce marinade, pour over steaks, cover, and set into the refrigerator for approximately 2 hours.

Remove from refrigerator and place steaks immediately onto medium heat grill and cook until desired doneness is achieved. Serve steak garnish with parsley and drizzled with remaining raspberry steak sauce.

The next recipe is a quick 15 minute marinade recipe that is made of things you may already have around your home.

Orange Dream Steak with Marinade

Ingredients

2 tablespoons of sugar
2 teaspoons of grated orange zest
¼ cup of steak sauce
¼ teaspoon of salt
Vegetable oil spray
1/8 teaspoon of crushed red pepper flakes
4 medium top sirloin steaks trimmed

Directions

In a small mixing bowl, combine steak sauce, orange zest, sugar, salt, and red pepper.

Next, spray your broiler rack with your nonstick vegetable spray. Rinse your steaks, pat to dry, and place onto broiler rack.

Apply about two tablespoons of orange dream sauce onto steaks and spread evenly. Allow to stand for 15 to 20 minutes.

Preheat your broiler. Broil your marinated steaks for about 3 minutes. Flip, and then spread remaining orange dream sauce over your steaks. Re-insert steaks into broiler for another additional 6 minutes or until your desired done ness has been reached.

Remove your steaks from broiler and place onto a wooden cutting board to cool for 4-5 minutes before slicing. This steak is best served thinly sliced and laid upon a bed of white rice. If you so desire, you may garnish your entree with a few sprigs or parsley and a glass of chilled white wine.

I know you will have a great dinner, the most important thing about steak sauce marinade recipes is that we don't want to drown our meat in an overwhelming array of strong overbearing tastes.

Steak Sauce Marinade Recipes - Raspberry Steak and a Orange Dream Steak

Barbara is a great and dedicated kitchen wizard. She knows and writes a lot about steak marinade recipes as a way for tenderizing steaks she is also one of the contributors to http://www.steaks-guide.com/.

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Grilling The Perfect Steak - Steak Marinades and Steak Toppings

Here's my two cents on grilling the perfect steak: USE THIS MARINADE. This is a recipe for steak marinade that also made me famous: It is one of my best steak marinades.

BEST STEAK MARINADE
1/2 cup canola oil
1/3 cup lemon juice, freshly squeezed
1/3 cup soy sauce
1/4 cup worcestershire sauce
3 TBS fresh garlic, minced
3 TBS dried basil
1-1/2 TBS parsley, dried
1 TBS fresh ground black pepper
1/2 tsp hot pepper sauce, optional

Steak

Place the ingredients in a blender or food processor and blend on high for 30 seconds. Pour marinade over steak and refrigerate OVERNIGHT. Discard marinade the next day and grill the steaks. Perfection at it's finest.

The best steak topping!

MUSHROOM SPREAD

STEAK BUTTER

1-1/2 sticks unsalted butter, softened
4 garlic cloves

Combine in a food processor or blender. Season with kosher salt and freshly ground black pepper to taste. Place on a hot grilled steak before serving. (My mouth is watering right now)

Enjoy!

Grilling The Perfect Steak - Steak Marinades and Steak Toppings

Tips on Grilling The Perfect Steak at http://www.misshomemade.com/grillingtheperfectsteak.html

Raschell Celleste
http://www.misshomemade.com

The Secret to Crispy Fried Chicken Batter

Frying has the ability, if done correctly to turn the coating into a tasty addition yet, at the same time, enable the chicken to cook in its own juices and become tender and delicious.

\"steak Recipe\"

The rules are almost the same for all pieces in the chicken:
The center parts (that have the longer, thicker muscles and slightly whiter meat) have less natural juices and dry out faster.

Two quick recipes for either type of chicken meat, and a SECRET revealed in each one:

Enjoy!
Michelle Blu

The Secret to Crispy Fried Chicken Batter

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How to Cook Kobe Beef Steak

As many steak lovers there are in the world today, it can't be denied that there's nothing more delicious and more succulent than steak from the Kobe beef; the kind that people would look for over and over again because it's so soft that it practically just melts in your mouth with every bite. Kobe beef is a special kind of cow's meat taken from the Wagyu cattle, which is raised from Japan. Also known as Wagyu beef, Kobe beef is known for its full flavour, tenderness, and its well-marbled texture; with polyunsaturated fats well distributed within the meat that's much healthier compared to saturated fat. Kobe can be cooked or prepared as Kobe beef steak, sashimi, shabu-shabu, teppanyaki, or sukiyaki. Nevertheless it's widely used internationally for steaks.

The dark haired Wagyu cattle produces such tender and flavourful meat because the cows are fed with organic grains, beer and sake mash. They are also regularly massaged by the farmers believing that it would soften their skin and tissues thus increasing the quality of the meat. Even the United States of America produces what is called the Kobe style beef, wherein Wagyu Cattle is crossbred with Angus cattle and raised and fed in the same manner. Yet they say, nothing beats the original Kobe beef.

\"recipe Steak\"

So how is the Kobe steak prepared? It's not cooked the way other steaks are. Japanese chefs who cook this exquisite meat always emphasize that any mistake in preparation, including over cooking, can easily lessen the beef's flavour and tenderness. The first thing to consider is the marinade used. Marinating the Kobe meat beforehand will help retain its juiciness and suppleness. It's not wise to use sharp vinegars and excessive marinades as it might overrun the natural flavours of the Wagyu beef. It is suggested that different kind of sweet marinades such as berries and other citrus fruits and flavours would be perfect to five the steak an exotic taste.

Now when cooking, the steak should not stay on the griller or the skillet for a very long time. That would just toughen up the beef before anyone notices. That's why it's advisable to really turn the heat up before placing the steak on a clad iron skillet for example, so it does not get overcooked. Ideally, it should be placed on one side for a minute and then immediately turned for about another minute. The secret is in keeping the inside juicy, nice, and red while searing the outer part and edges making it crisp. If the Kobe beef steak is not overcooked, its natural fat will drain out and release its natural flavour. So the best way to enjoy the Kobe beef steak is never well done. If cooked the right way one may enjoy all the benefits it provides over other cuts of beef.

How to Cook Kobe Beef Steak

For more information on Kobe Beef Steak, visit the Kobe Beef online store.

My Links : Steak Recipe Pie Recipe

Barbecue Pork Steaks - What They Are and How to Cook Them

If you are a native of Saint Louis, Missouri, or the surrounding area, you are lucky enough to know what a Barbecue Pork Steak is. The rest of the country is saying, "huh, what is he talking about?" Well, real quickly, a barbecued Pork Steak really isn't barbecued. Now, before you St. Louis people get crazy, let me explain. Real barbecue is done with barbecue smokers, indirect heat, hickory or oak or another type of hardwood, takes a long time, hours, and turns out great pork shoulder, ribs, beef briskets and chickens. A Pork Steak could be cooked in this fashion on a barbecue smoker, but need not be. Most people here in St. Louis, will use either a Weber Kettle Grill with direct heat, or a Propane Gas Grill. So, Barbecue Pork Steaks, really, are technically speaking, Grilled Pork with Barbecue Sauce Applied.

How To Cook A Pork Steak: Five easy steps.

Steaks

1. Get The Meat. In St. Louis, that's easy. Go to your grocery store, or neighborhood butcher go to the meat department, pick up the ones that are on sale, pay for them and take them home. If you don't live in St. Louis or the surrounding areas, this could be a little more difficult. Most other areas of the country do not have pork steaks pre-cut and packaged waiting to be picked up in the meat cooler. They will have plenty of pork chops, pork shoulder, pork roast, pork ribs, etc. You may be tempted to substitute pork chops. You could, if you want to grill pork chops, which are great by the way, but it is not the same. You must ask the butcher to custom cut them for you. You may have to tell him how to do it. Tell him to take a Boston Butt (he'll know what you're talking about. If he doesn't, get a different butcher), and slice it into half inch to three quarter inch steaks. If he won't do this for you, get a better butcher. You will need about one steak per person, and one or two extra for the big guys.

2. Rub Your Meat. You should spice up the steaks prior to cooking with a spice mixture known as a barbecue rub. Many books and e-books will have recipes for spice rubs. If you don't want to use a barbecue spice rub, use salt and pepper. Be generous. Rub it all over the steaks.

3. Grill The Meat. Grill the meat over direct heat, either charcoal, gas, wood, whatever you have available. Keep the flame low, a cool grill works best. Cover with the lid, and flip every ten minutes or so. Cook for about 35-40 minutes.

4. Put Barbecue Sauce on Meat. The last ten minutes or so, liberally spread barbecue sauce on the pork steaks. Use whichever sauce you prefer. In Saint Louis, most people prefer a local favorite, Mauls. Many people also thin the sauce a little with beer. they use the local favorite, Budweiser of course for this step. The beer is not necessary, but some people swear it makes their pork steaks taste better.

5. Serve the Pork Steaks. Pork Steaks are served with whatever side dishes you want to serve them with. St. Louis favorites are yellow potato salad, cole slaw, corn on the cob, baked beans. At least, that's my favorites, and I'm from St. Louis, so that must be the favorite of everyone. Generally, one pork steak per person, eaten with knife and fork. However, they also make fine sandwiches.

There you have it, Pork Steaks, what they are and how to cook them.

Barbecue Pork Steaks - What They Are and How to Cook Them

Free information on how to cook fantastic real barbecue click here: http://www.bbq-jim.com. Jim Hess is an expert author who loves to cook, eat and write about real barbecue (and meat grilling). Click here to see much more about barbecue and grilling: http://www.bbq-jim.com

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Healthy Menu For Road Trip and Camping Meal Ideas

Traveling with food allergies can be a challenge. And parents who travel with a child or children suffering from severe food allergies have to plan ahead in order to be sure they are stocked with healthy foods to feed the family while away from home.

Here is a list of some of our favorite foods to eat while traveling on long road trips, as well as camping. We make some of the foods in advance and freeze them to be heated in our 12v car cook stove on the road. Since we cannot take the chance of eating out at restaurants, or hope that we stumble upon a health food store out on th back roads during our long road trips, this system has assisted us in getting out of the house, and miles down the road. Other great food options are now available in cans and packages at local health food stores which is very convenient. I make all our bread from scratch, including waffles, donuts, crackers, scones, pie crusts, etc, but many of these items are available dairy free and preservative free at your local health food stores too. Here are some of our favorites:

Steaks

Breakfast Breakfast that needs to be heated that is vacuum sealed can be put in aluminum pan and heated in lunchbox stove. If your child can have goat milk, then use goat milk/cheese products otherwise omit.

Eggs and Toast served with fresh fruit, bacon, potatoes, and juice
Breakfast bars (homemade of course)
Pancakes and waffles with syrup or Agava nectar served with fresh fruit, bacon, potatoes, and juice
French toast with syrup and powdered sugar served with scrambled eggs, bacon, and juice
Bagel (homemade) served with mayo, no nitrate ham, tomato slice, and goat cheese
granola on yogurt with fresh fruit slices
gluten free cereal with rice milk
Country Skillet with diced potatoes, bell peppers, onions, tomatoes, goat cheese, topped with egg, salt and pepper

Snacks Healthy snacks can be served cold, with minimal effort include:

No Nitrate Buffalo Jerky, homemade popcorn, chemical free chips, pretzels, homemade cookies
Fresh fruit, apple slices, bananas, oranges, strawberries, grapes, fresh veggies, carrot sticks, celery sticks, etc.
Dried fruit and nuts, dates, apricots, figs, plums, raisins, etc.
Canned fruit, baby oranges, fruit cocktail, apple sauce, peaches, etc.

Lunch Each meal includes side salad, side fruit, side veggie, and a homemade roll:

Sandwiches, egg salad, tuna salad, BLT, Turkey bacon and avocado, ham and goat cheese, etc.
Pasta, pasta salad, macaroni salad, rice noodle soup, healthy cup of soup, pasta with sauce, pasta with meatballs, pasta casserole
Chicken pot pie, meat pie
Fun food, no nitrate corn dogs, home made gluten free chicken fingers, fish and chips
Hamburger with homemade dairy free preservative free bun with katsup, mustard, lettuce, tomato, goat cheese, and chips, corn chips, or fresh fruit
Fish and rice, salmon, tilapia or other white fish
Dairy free pizza - can be made in advance and heated in 12v car cook stove on the road

Sides Included with each dish are any combination of the following side dishes below:

Baked beans - can make in advance or buy in a can and heat in the 12V car cook stove
Fresh veggies - corn on the cob, broccolli, mashed potatoes, green beans, peas, etc.
Bread - dinner rolls, toast with honey or jam, bread sticks, homemade crackers, etc.
Rice - white rice, brown rice, wild rice, Spanish rice, pilaf, couscous, etc.
Pita chips, corn chips, potato chips, pretzels or other preservative free, dairy free chips

Dinner Main dish items are served with two sides, made in advanced, vacuum sealed and heated in boiling water or 12V car cook stove:

Fish and rice - salmon, tilapia, trout, tuna, etc.
Chicken and rice
Steaks - ribeye, strip, sirloin, etc. Served with baked potato, green beens, broccolli, and a roll.
Mexican food - enchilada, tacos, bean burritos, tortilla soup, green chili, spanish rice, etc. Served with salad, black beans, refried beans, rice, chips and salsa.
Chili with corn bread
Chicken Pot Pie
Stew, Pot Roast, Chili, Sloppy Joes, etc. Served with salad, veggies, and a bun

On the Road Meals These meals are pre-cooked, vacuum sealed, frozen, and ready to heat in a 12V cook stove on the road. Cook time ranges from 30 minutes, to 1 1/2 hours. Simply heat in a 12V car cook stove, camping stove, or boil in hot water, and eat with a side dish.

Mexican food - burritos, enchiladas, tacos, beans and rice
Italian food - pasta, pizza, and soups
Irish food - stews, pot pies, mash
Fish - shrimp, salmon, crab
Beef - stews, steaks, chili's, burgers
Chicken - rotisserie, fingers
Sandwiches - Tuna, egg, PB & J, ham, Turkey, BLT's
Snacks - Chips, crackers, fruit, fresh veggies, breakfast bars, granola, cookies
Deserts - Pies, cobblers, apple sauce, fruit, cake

Healthy Menu For Road Trip and Camping Meal Ideas

Linda Walsh is a mother of 3 young children - one with special needs, and a family travel expert who has developed a unique system for traveling with kids, budgeting money, cooking from scratch on the road, and living an organized lifestyle to get the most miles out of raising her family. If you would like to find more ways to simplify and organize your travels through life with your children, visit her website at [http://www.familytravelgear.com] or her blog at [http://www.blog.familytravelgear.com].

Visit : Recipes Bookmark Pizza Recipe What is Nutrition

Sirloin Steak

It is said that King Henry VIII was so fond of this particular steak cut from the loins of beef, that he termed it as 'Sir Loin', which became notoriously famous as the sirloin steak. The sirloin steak is cut from the lower portion of the ribs, which continues onwards to the rump and the tenderloin. The muscles of this region are a bit exercised and hence, the sirloin steak is a tad bit tougher than the other premium steak, the filet mignon. In fact, the sirloin steak is the cheapest of the premium cuts of steak.

Sirloin steaks are always cut with a bit of the bone attached to it. This bone adds flavor to the steak. Based on the region of the bone which is cut with the sirloin steak, they may be pin-bone or hip-bone, flat-bone, round-bone and wedge-bone sirloin steaks. The wedge-bone sirloin steaks are closest to the rump and they are the least tender. There is variation in the size of the bone and the steak. Sirloin steaks are also sold without the bone. Boneless sirloin steaks are called as rump steaks or butt steaks. Normal sirloin steaks are 2.5 to 3.5 inches in diameter and 1 inch in thickness.

\"steak Recipe\"

Even depending on the region of the loin from where the steak is cut, there may be different type of sirloins. Sirloin steaks may be top sirloin and bottom sirloin. Bottom sirloin is less tender and it is what is commonly available in stores. The bottom sirloin connects to the top sirloin butt roast, which is a tough sirloin steak and better eaten roasted.

Sirloin steaks are generally cooked by dry-heating methods such as grilling, sautéing or broiling after trimming the excess fat. Sirloin steaks are considered to be the most popular barbeque items and grilling maintains all their natural flavors. Top butt roast steaks are also good for roasting. However care must be taken while cooking them as over-cooking will kill the nutritional value and the palatability of the steak. Ideally, sirloin steaks must be cooked to no more than medium rare.

A sirloin steak weighing about 3 ounces will have 219.3 calories, including 27% of protein and 15% fat. Sirloin steaks contain no carbohydrates and fibers.

Sirloin steaks provide big cuts and they are the cheapest of the premium steaks. For this reason, they are the most favored variety of steak for family get-togethers and backyard barbeques.

Sirloin Steak

Steak provides detailed information about steak, flank steak, grilling steak and more. Steak is affiliated with Disposable Chef Hats [http://www.e-chefhat.com].

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Steaks

Eating steak has always been a symbol of prosperity. During the
turn of the century, steak houses were patronized by the elite.
The cattle and the oil barons ate their thick cuts of sirloins
smothered with oysters or stuffed with them making it too expensive of a place for the common folk. Nowadays, steaks are as popular a meat item as a hamburger. From the various cuts of steaks cooked rare or medium and also done, everyone has their own way of enjoying them.

The steak eaters meal begins with a Steak And Potato Soup that is
made with sirloin tips that have been sliced very thin.

Steaks

Steak And Potato Soup

(Serves 6)

6- sirloin tips , tenderized and cut into thin strips

1-medium yellow or white onion, chopped

2-cups potatoes, cut into chunks

2- cups green beans, fresh or frozen,

1-cup stewed tomatoes, chopped

3-cups chicken broth or stock

3-cups water

3-Tlbs. cooking oil

1/2-cup flour, seasoned with salt and pepper

2-Tablespoons parsley flakes

Directions: Saute onions in one tablespoon of the cooking oil until they are transparent. In another skillet add two tablespoons of cooking oil and brown the sirloin tips that have been combined with the seasoned flour. After the steak and the onions are finished cooking transfer them to a soup or large pot and add the potatoes, green beans and stewed tomatoes. Cover the
ingredients with the chicken broth and water. Simmer on medium-low until the sirloin strips are cooked through and the vegetables are tender. When the soup is almost finished cooking, add the dried parsley flakes. Serve the soup with a side of cheese bread and a Cesear salad.

For the cattle and oil baron or baroness within us, the recipe below is a tribute to the tender and flavorful Porterhouse steak.

Porterhouse Steak
(Serves 2)

1-Porterhouse steak-cut 1.25 inch thick

1-can beef broth

2-jars button mushrooms

Mixture of seasonings:

¼ tsp. salt

¼ tsp. cracked black pepper

¼-tsp commercial meat tenderizer

Directions: Rub the seasoning mixture on both sides of the steak and place on a broiler rack with a drip pan. Broil for nine minutes on each side. After the steak is finished cooking remove from broiler rack and cover with foil to keep the steak warm. In a medium sized pot: add the meat drippings with the beef broth and the two jars of button mushrooms. Cook the liquids for five minutes stirring frequently. Pour into a serving bowl to spoon over steak. Serve with side dishes of mashed potatoes and buttery corn on the cob.

Filet Mignons are a tender cut of a steak but not the most flavorful and need to be well seasoned and seared in hot butter for a better tasting steak. If grilling them use a gas grill for a better flavored steak.

Filet Mignon

For each individual cut filet mignon:

In a bowl with a mixture of seasonings:

1-Tlb. cracked black pepper

1-tsp. salt

1-tsp garlic powder

1-Tlb. parsley flakes

1-tsp. meat tenderizer

In a separate measuring cup:

½-cup white wine

1-Tlb.worchestershire sauce

In a skillet:

2-Tlbs. butter, melted and browned

Directions: Roll each individual cut filet mignon into the seasoned mixture and then drizzle some of the liquid mixture on both sides of the steak. Cook two filets at a time in the butter on medium high heat searing on both sides to desired doneness from two to four minutes on each side in the skillet. The steaks are best eaten medium-rare so don't' overcook them. Serve with a side of stuffed baked potatoes and a bowl of tossed salad with blue cheese dressing.

For the cholesterol conscious, the recipe below is a mock sirloin using a lean ground beef that is wrapped with a slice of turkey bacon then seasoned with cracked pepperand herbs for a lower calorie version of a chopped sirloin that has been wrapped with real bacon and also highly seasoned.

Mock Sirloin

(Makes 4)

1-lb. lean ground beef

1- tsp. parsley flakes

1-tsp. tarragon leaves

1-tsp cracked black pepper

1-tsp garlic powder

½-tsp salt substitute

4-slices turkey bacon

1-tsp worchestershire sauce

Directions: Mix the seasonings into the one pound of ground beef. Make four thick patties and wrap them with the slice of turkey bacon. Arrange the mock sirloin on a broiler pan rack with a drip pan. Set the broiler to 350 degrees and broil for about thirty minutes. Serve with sides of boiled broccoli and lemon and salad greens with a classic vinaigrette dressing.

T-bone steaks are better tasting when well seasoned and grilled on a gas grill or a indoor stove top one for a better flavor.

T-Bone Steak

For each T-bone steak, season generously with salt and pepper and garlic powder on both sides of the steak. Drizzle some soy sauce on both sides of the T-bone and grill for five minutes on each side. Serve with homemade cottage fries and cole slaw.

For a dessert classified as pure decadence, the recipe below is from Lindy's Restaurant once a famous landmark of New York City where they served their famous cheesecake.

Lindy's Famous Cheesecake
(Serves 16 to 20)

Crust:

1-cup sifted all-purpose flour

¼-cup sugar

1-tsp grated lemon peel

½-tsp. vanilla extract

1-egg yolk

¼-cup soft butter or margarine

Filling:

5-packages cream cheese, at room temperature

1-3/4-cups sugar

3-Tlbs. all-purpose flour

1-1/2-tsp grated lemon peel

1-1/2-tsps grated orange peel

¼-tsp vanilla extract

5-eggs

2-egg yolks

¼-cup heavy cream

Directions: To make the crust: In a small bowl, combine the flour, sugar,lemon peel and vanilla. Make a well in the center and add the egg yolk and the butter. With fingertips, mix until the dough leaves the side of the bowl.Form dough into a ball and wrap with plastic wrap. Refridgerate for one hour.Preheat oven to 400 degrees. Lightly grease the bottom and the sides of a springform pan and remove the side. Remove one-third of the dough from refrigerator. Roll out on the bottom of the springform pan.and trim the dough evenly with the edge. Bake eight to ten minutes or until golden. Let cool. Divide the remaining dough into three parts. On a lightly floured surface roll each part of the dough into strips of two and one-half inches wide. Press and line the strips joining the ends alongside the sides of the pan. Trim the dough three-fourths to the top of the pan. Refridgerate until ready to fill. Preheat the oven at five hundred degrees. In a large bowl of an electric mixer: combine cheese with sugar, flour, lemon peel, orange peel and vanilla. Add the eggs and the yolks, one at at time beating well after each egg is added. After the mixture is thoroughly combined add the heavy cream and combine it. Turn oven down to two hundred and fifty degrees. Pour in the filling and bake for ten minutes. Then bake for an additional one hour. Cool in pan on wire rack. When ready to serve, remove the sides of the springform pan and slice into individual pieces

Steaks

Cooking since the age of fifteen, the author has always enjoyed cooking steaks and making cheesecakes.

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Ways to Make Lobster - Recipes

It is a common thought that Lobster recipes are extremely hard to prepare in the home plus needs lots of preparation. Certainly one of the most widely cherished seafood delicacies, lobster recipes can be easily prepared in various ways at home. A few of the simplest and common lobster recipes preparation techniques are steaming, grilling, pan frying and boiling. Since lobster has an awesome savor in itself, it is definitely recommended that not to make use of a lot of hot spices and flavors while preparing. Considered one of the top ways of making lobster recipes and retaining its flavor is to make it in pure salty water. Furthermore, lobster recipes need a very little time to prepare correctly because the lobsters have very fragile outer shells. Below mentioned are some easy ways of cooking scrumptious and flavorsome lobster dishes:

1. Make Lobster by Boiling

\"recipe Steak\"

Boiling is considered for being one of the perfect methods of preparing live lobster properly and simply. To boil live lobster you must have a massive pot which has a top cover or lid. You can even utilize a large pot. Also, it is essential that you immerse the live lobster totally with water after placing it inside the pan. Add up about two tablespoon of coarse sea salt for about every 1 liter of water added and bring it boil. Cover up the lid of the pan and keep it that for at the least 5 minutes. After every five minutes, it its very crucial that you retain moving the lobster in order to cook it evenly. Generally, typical time for boiling a 1 pound of lobster is ten minutes. Conversely, the lobster should be boiled for additional 3 minutes for every additional pound of weight. While boiling the lobster accurately, you are also required to drain out the water entirely.

2. Make Lobster by Steaming

One of the most effective ways of preparing flavorsome and succulent lobster recipes is steaming it appropriately. All you need to steam the lobsters properly is really a wooden steamer basket and large pot. Fill the big pot totally by plain water. Pour some salt in water. Position the lobster inside and cover up the top using the steamer basket over the pot and shut the pot using the top lid. You can also put in some supplementary taste by using flavoring elements like celery, carrots, ginger, garlic and cinnamon. You may add these ingredients straight in steaming water.

Discover some more Steak Recipes and Lobster Recipes.

Ways to Make Lobster - Recipes

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Low Fat Beef Recipes

These two sample low fat beef dishes are not only good for you, they taste great! Whether you're watching your fat intake or just looking for a healthy delicious beef dish to serve, the family will love these recipes and so will you, due to the fact that they are so quick and easy to prepare.

Salsa Flavored Beef Steak

Steak

Ingredients

1 + 1/4 lb boneless beef chunk bottom steak blades (cut into 1 inch strips)
1/3 cup salsa (mild, medium, hot) your choice
1 garlic clove minced
2 tablespoons fresh lime juice
1 teaspoon dried oregano leaves
1/4 teaspoon ground cumin

Preparation

1. To make the marinade place the salsa, garlic, lime juice, dried oregano leaves and ground cumin in a large size bowl with a lid.
2. Place the steak stripes in the mixture. Put the lid on the container and shake vigorously. Refrigerate overnight.
3. Pre heat the oven to 375 degrees.
4. Pour the steak and marinade into a 9X13 baking pan.
5. Bake for 35-40 minutes.

Serve with roasted potatoes or rice and a fresh green vegetable. Serves 4

Marinated Flank Steak

Ingredients

1 pound trimmed flank steak
1/4 cup lemon juice
2 garlic cloves (minced)
2 tablespoons honey
1 tablespoon grated fresh ginger
2 tablespoon sodium reduced soy sauce
1 tablespoon olive oil

Preparation

1. In a large bowl with a lid, mix the lemon juice, olive oil, ginger, honey, soy sauce and garlic.
2. Add the flank steak and refrigerate overnight.
3. Preheat broiler and spray broiler rack with non stick spray.
4. Remove the flank steak from the marinating bowl and place on the broiler rack.
5. Broil the prepared flank steak for 10 minutes then flip it to the other side and broil for another 10 minutes. Serves 4

Serve with baked potatoes and mixed vegetables for a healthy delicious dinner.

Tender Eye of the Round Roast

Ingredients

2 pounds round roast
1 cup of beef broth
1 cup of water
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons crushed red peppers
1/4 cup of A-1 steak sauce

Preparation

1. Pre heat the oven to 350 degrees.
2. In a 9X13 deep baking dish, pour in the beef broth and water in the baking dish.
3. Sprinkle the onion powder, garlic powder and crushed red peppers over the top of the roast.
4. Using a rubber spatula spread the A-1 sauce over the top of the roast.
5. Bake for 2 hours. Serves 4 -6

Serve with mashed potatoes and carrots.

The salsa flavored beef steak and the marinated flank steak can also be grilled on the BBQ grill. The tender eye of the round roast can be also be cooked in the crock pot on medium heat for 8 hours.

To spice up the dishes you can add pineapple rings or apple slices. Just place them on top of the meat to cook. The fruits will add a nice touch of sweetness to the dishes.

A fresh green salad and homemade rolls will add a nice finishing touch to all three of these meals.

Low Fat Beef Recipes

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How to Cook Rump Roast

Also known as rump steak or round steak, rump roast refers to a special beef cut that is commonly used in tasty and delectable dishes because it is tough and the meat lacks fat. One of the most effective ways of learning how to cook rump roast is by following the steps and instructions in different recipes. Below are some of the simplest and easy-to-prepare rump roast recipes that you can consider is you want to serve delicious and enticing meals.

Spicy Italian Rump Roast

Steaks

This delectable and tasty delicacy uses key ingredients like two cans of tomato sauce and three pounds rump roast. To make this delicacy flavorful, add a package of Italian spaghetti seasoning mix and 16 ounce Ragu Sauce in the ingredients. Aside from the mentioned ingredients, you will need ½ cup diced onions and ½ teaspoon garlic salt.

Place the meat in crockpot and season with garlic salt. Mix all the ingredients except onions in a separate bowl. Top the meat with the onions. Pour the mixture into crockpot. Cook the dish for half day if you prefer to use the low setting. If you prefer the high setting, you can cook it for four hours to six hours. Serve over a cup of rice or a cup of pasta.

Baked Rump Roast

The ingredients in this enticing and easy-to-serve recipe are four pounds rump roast, three tablespoons vinegar and a can of French onion soup. Put the meat in a baking pan. Pour the vinegar over the meat and place the dish inside an oven that was preheated to 350 degrees Fahrenheit. Cook for an hour. Pour the onion soup in the pan and return the dish to the oven. Bake for three hours and season with ¼ teaspoon salt and pepper.

Sirloin Tip

If you do not have ample time to serve a delicious and special dish to your family, you can try the Sirloin Tip recipe. The ingredients in this delicacy are five pounds of roast, a pack of dried onion soup mix, ¼ cup mustard and ¼ cup water. To begin with, wash the meat and pat dry. Brush the meat with mustard. Be sure that all the sides of the meat were brushed with mustard to improve its flavor. Drizzle the meat with the onion soup mix. Roll the meat in an aluminum foil. Grill the meat over medium heat for two hours to two and a half hour.

How to Cook Rump Roast

Please click these links if you want to know more about how to cook rump roast or how to cook rump roast in general.

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How To Cook Beef Roasts

Beef is one of the most popular foods here in the U.S. and while steaks are a great option, roasts are even better. There's nothing like the smell of a pot roast to make your mouth water and your house smell great!

Here's my guide for how to cook a beef roast - something I know well as I've done it many, many times.

Steak

First, let's talk about the most popular kinds of beef roasts available - bottom round, top round, chuck, and tenderloin. There are others available but these are the ones I've used most often - my go-to cuts. The 4 listed are also some of the most commonly found.

You'll find that most beef you'll want to roast is a tougher, less expensive cut. This is not a bad thing. As a matter of fact, this is the only type of beef you should roast. Tougher cuts lend themselves to roasting because they need long cooking times to become tender. Braising (cooking in a liquid) is usually used on these cuts because this method will make them juicier.

Braise roasts either by...

1. Rub exterior with a spice rub, brown roast in hot oil in frying pan to sear outside, place roast in a slow cooker along with a small amount of water and assorted vegetables such as onions, potatoes, carrots, etc. and cook on low for 6-8 hours. Juicier cuts such as chuck or brisket will make their own juices for gravy. For leaner cuts, add 1 can of beef broth at the beginning.

2. Use above method but instead of cooking in a slow cooker, place meat and vegetables in roasting pan and roast in the oven on 300 degrees F for approximately 2 hours.

TYPES OF BEEF ROASTS:

BOTTOM AND TOP ROUND - both of these roasts come from the hind quarters of the cow, and are known to be a tougher cut of meat. They are also leaner than other cuts. After cooking both can be sliced in pieces or thin slices of roast beef. Bottom round is generally the tougher of the 2 cuts.

CHUCK ROAST - This is by far my favorite roast due to its abundance of fat and tenderness after cooking. This type of roast also does better by braising, but comes out a lot juicier than the round roasts, making for a wonderful, flavorful meal. This cut cannot be sliced, as it pulls apart in strings, similar to pulled pork. It can be roasted in the oven or cooked in a slow cooker and makes its own juice for delicious gravy.

BEEF BRISKET - This type of roast comes from the front chest portion of the cow. It's another tougher cut of meat and contains lots of fatty tissue which makes it very juicy. Brisket usually requires long cooking times and braising for best results.

However, another common method is slow roasting or smoking on an outdoor smoker. Simply rub the meet with a spice rub, and smoke or cook under LOW heat for several hours. If cooking at 200-250F, it's not uncommon to cook this meat for 6-8 hours or even more. When it falls apart and melts in your mouth - it's done!

TENDERLOIN - One of the most tender and therefore, expensive roasts, it comes from the cow loin and is the tenderest part of any steak. Notice this portion the next time you're eating steak. Although this cut is lean, it's also super tender, so it comes out delicious. This cut should NOT be cooked for long periods of time and should NOT be braised.

The best way to cook a tenderloin is to think of it as a steak - grill it, or broil it in the oven. Cook until it's done to your liking. Check the temperature using an instant read meat thermometer.

Rare = 120F / Medium Rare = 135F / Medium 145F / Medium Well 165F / Well Done 165F or more

With any of the cuts mentioned above, get creative, season to your liking, and you'll have a wonderful meal.

How To Cook Beef Roasts

Tony VM
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The Best Tasting Grilled Skirt Steak Around

Skirt Steak with Mango Chutney

You'll need to grab a few things at the store. This list is pretty long, but the price you'll pay for the beef is well worth it. Start with a skirt steak. You can grab a large one, a few small ones, it's up to you. Next, we'll need 3 mangoes, white vinegar (small), a red onion, golden raisins, garlic, red pepper flakes, cumin, chili powder, and kitchen essentials salt, black pepper, olive oil (or any type you like, IE, vegetable, corn, etc), and sugar.

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The first thing we want to do is get the chutney prepped. Go ahead and slice your mangoes. For the easiest way to slice them, cut the top end so it's flat, then use that as the bottom end, peel with a potato peeler, and then slice straight down. Cube the mango up after it's sliced. Then, dice the red onion and 2 cloves of garlic. Put this all on a plate and set aside for now. To prep the beef, just shake some seasoning on both sides. Chili powder, cumin, and salt and pepper, making sure your meat's well seasoned. Coat it with oil on both sides.

Cut your grill to medium and also take a medium sauce pan out to your side burner. While the grill's preheating, toss 1 cup of sugar and ¼ of white vinegar into the sauce pan. Next, place the mangoes, onion, garlic, raisins, and 1 teaspoon of red pepper flake into the pan. Let this come to a boil and then reduce the heat to a simmer. This isn't traditional mango chutney, but I like this version better with the meat. The ginger and mustard seeds in the original give a weird flavor to the meat in my opinion.

Throw that skirt steak on the grill and let it cook away for about 8 minutes on each side. We're looking for medium well on this particular cut. You can have it more on the rare side, but it may be tougher. There's a little bit of gristle in there that should cook a bit longer. Besides, the tenderness is all in the slicing.

When the chutney's reduced down to a syrupy consistency, go ahead and kill the heat. When the meat comes off the grill, let it rest for about 10 minutes before slicing. When you do slice, just make sure you go against the grain. The great thing about skirt steak is you can make those meat fibers really short. By going against the grain, the steak falls apart in your mouth like filet mignon. Top with the chutney and enjoy a little sweet and spicy treat.

The Best Tasting Grilled Skirt Steak Around

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