Healthy Steak Recipes

April 24, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Steak Recipes. Delicious and Healthy Steak Recipes with recipes like; Coffee-Rubbed Beef with Red-Eye Beans, Peppered Ribeye Steaks with Grilled Sweet Peppers, and Grilled Flat Iron Steak with Watercress Pesto. Get the grill fired up! You can find these recipes and more all at the EatingWell website. And don’t forget to subscribe to one of my favorite Magazines, the EatingWell Magazine. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Steak Recipes
Find healthy, delicious steak recipes including cube, flank and grilled steak. Healthier recipes, from the food and nutrition experts at EatingWell.

Coffee-Rubbed Beef with Red-Eye Beans
Tender beef steaks get an intense flavor rub of coffee, herbs, and chiles before being grilled. Robust Red-Eye Beans are the perfect accompaniment. Best of all, it’s on the table in less than an hour……………

Peppered Ribeye Steaks with Grilled Sweet Peppers
In this recipe, a homemade dry rub full of zesty spices does wonders to flavor the ribeye steaks. The rub is easy to prepare and is lower in sodium than most purchased rubs. It works well on pork, too!…………

Grilled Flat Iron Steak with Watercress Pesto
Not all pestos are made with basil—this version calls for a mixture of watercress and mint, and uses almonds instead of pine nuts. It tastes delicious served with grilled flat iron steaks…..

http://www.eatingwell.com/recipes/18239/ingredients/meat-poultry/beef/steak/

Healthy Steak Recipes

April 4, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Steak Recipes. Its getting closer to full time grilling season so here are some Delicious and Healthy Steak Recipes. You’ll find recipes like; Sirloin Steak with Deep Red Wine Reduction, Chicken Fried Steak, and Grilled Flat Iron Steak with Watercress Pesto. Prepare these recipes inside or outside! Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Steak Recipes
Find healthy, delicious steak recipes including cube, flank and grilled steak. Healthier recipes, from the food and nutrition experts at EatingWell.

Sirloin Steak with Deep Red Wine Reduction
The secret ingredient is the coffee. It gives a rich, robust depth of flavor to the sauce……..

Chicken Fried Steak
The key to ensuring that the coating gets crispy is to use a very large nonstick skillet so all the steak pieces fit in a single layer………

Grilled Flat Iron Steak with Watercress Pesto
Not all pestos are made with basil—this version calls for a mixture of watercress and mint, and uses almonds instead of pine nuts. It tastes delicious served with grilled flat iron steaks……

* Click the link below to get all the Healthy Steak Recipes
http://www.eatingwell.com/recipes/18239/ingredients/meat-poultry/beef/steak/

Diabetic Dish of the Week – IRISH BEEF POT PIE

May 22, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | 2 Comments
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This week’s Diabetic Dish of the Week is – IRISH BEEF POT PIE. For the Beef you’ll be using Flat Iron Steak. Also ingredients of Mushrooms, Carrots, Peas, and more all topped with a Flaky Pastry Dough. You can find this recipe at the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you can find a huge selection of Diabetic Friendly Recipes along with Diabetic News and Diabetes Management Tips. So check it out today and enjoy this week’s recipe. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

IRISH BEEF POT PIE
Tender Flat Iron Steaks are quickly cooked in a hot skillet before adding mushrooms, carrots and peas – and it’s tossed in a savory gravy. The Irish beef pot pie is topped off with flaky pastry dough for a truly satisfying meal. Flat iron steak is also called butlers’ steak or oyster blade steak.

Recipe Yield: 6

Ingredients

1-1/2 pounds beef Flat Iron Steaks
1 package (8 ounces) cremini mushrooms, sliced
1-1/2 cups frozen crinkle-cut carrots
1-1/2 cups frozen peas
2 teaspoons chopped fresh thyme, divided
1 teaspoon minced garlic, divided
Salt and Pepper
3 tablespoons cornstarch
1 can (14 to 14-1/4 ounces) ready-to-serve beef broth
1 refrigerated pie crust (1/2 of a 15-ounce package)

Directions

1 – Heat oven to 425F.
2 – Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
3 – Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.
4 – Add mushrooms; cook and stir 3 minutes. Add carrots, peas, 1 teaspoon thyme and 1/2 teaspoon garlic; cook and stir an additional 3 to 4 minutes or until carrots and peas are defrosted. Remove from skillet; set aside.
5 – In same skillet, add 1/2 of beef; cook and stir 1 to 2 minutes or until outside surface of beef is no longer pink. Season with salt and pepper, as desired. Remove from skillet with slotted spoon; set aside. Repeat with remaining beef.
6 – Dissolve cornstarch into beef broth; add to skillet. Bring to a boil; cook and stir about 1 minute or until sauce is slightly thickened and any browned bits on bottom of skillet are dissolved. Return vegetables and beef to pan; stir to combine.
7 – Place beef mixture in 2-inch deep, 9-inch pie plate or similar sized round baking dish. Unfold pie crust on flat surface, pressing out fold lines with fingers.
8 – Place crust over beef mixture allowing edges to drape over pie plate. Sprinkle remaining 1 teaspoon thyme and 1/2 teaspoon garlic evenly onto top of crust. Place pie plate on 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
9 – Bake in 425F oven 16 to 18 minutes or until crust is golden.
10 – Remove from oven to wire rack; let cool 5 to 10 minutes before serving.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 402
Fat: 18 grams
Sodium: 490 milligrams
Cholesterol: 58 milligrams
Protein: 27 grams
Carbohydrates: 31 grams
https://diabeticgourmet.com/diabetic-recipe/irish-beef-pot-pie

Colombian Flat-Iron Steak w/ Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf)

April 25, 2015 at 5:20 PM | Posted in leftovers, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Colombian Flat-Iron Steak w/ Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf)

 

Columbian Flat-Iron Steak 012
Cool, cloudy, and rain on and off outside today. But some nice Spring weather moving in by Monday. Did some house cleaning and laundry today. And today is Day 7 of the “Freezer Meal Week.” Been using items stashed in the freezer all week and all made some mighty fine dinners! Last night I put a Wild Idea Buffalo – 8 oz. Colombian Flat-Iron Steak in the fridge to thaw overnight. Tonight I prepared a Colombian Flat-Iron Steak w/ Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf).

 

 

This is a new Buffalo Steak from Wild Idea Buffalo, 8 oz. Colombian Flat-Iron Steak. So of course I had to order it. Columbian Flat-Iron Steak 003Colombian Flat-Iron Steak is a “Colombian Style” marinade Steak. The marinade consists of; Worcestershire. Organic: Lime Juice, Sea Salt, Green Onion, Oregano, Cumin, and Red Pepper. I was going to fire the grill up but due to the rain I had to pan fry it. So to prepare this bad boy I got the Cast Iron Skillet out. Sprayed a shot of Pam on it and a tablespoon of Extra Virgin Olive Oil, heated it up on medium heat. I seasoned it with McCormick Sea Salt and Black Peppercorn and when the Skillet was heated I started frying. I cooked it for 3 minutes a side, and it came out a perfect medium rare. Buffalo cooks up so quickly because it’s so lean, you have to keep an eye on it so not to get it over done. Came across a small sack of Baby Bella Mushrooms I had in the fridge. So I sliced them up, seasoned them with Sea Salt, Roasted Cumin, and a Sprig of Thyme and added them to the Skillet as the Buffalo was finishing up. The Colombian Style Marinade is incredible! Slicing this Steak up for a Fajita would be perfect! The Steak as usual was so tender and flavorful. Had half the Steak left so I’ll have the other half at lunch tomorrow as a Steak Sandwich. Great addition to Wild Idea Buffalo Steaks.

 
For my side dishes it all leftovers. I reheated the side dishes leftover from last night’s dinner, Cast Iron Green Beans and Turkey Bacon, Baby Carrots, and Multigrain Batard Bread (Loaf). This is one delicious trio of side dishes. The Cast Iron Green Beans was new recipe that I prepared last night, and it’s one of those “Keeper Recipes.” The full recipe is below.

 

 

To prepare the Green Beans I needed the following; Sea Salt and Pepper (to taste), 1 quart home-canned Green Pan Seared Rainbow Trout 003Beans. If you don’t have canned Green Beans use fresh Green Beans or Pan Seared Rainbow Trout 003 can Green Beans instead (I used some Whole Fresh Green Beans, Rough Chopped Pecans, and 3 slices Jennie – O Turkey Bacon. To start I boiled the Green Beans in water for about 6 minutes, this starts their cooking process and will cook faster when in the skillet. Next In a cast-iron skillet on medium high heat, fry Turkey Bacon until almost crisp. Keep the skillet on medium high heat. When Bacon is crisp remove from the skillet and crumble. Add the Green Beans and Pecans to the skillet, cook about 4 minutes tossing with a spatula several times. Add the Bacon back to the skillet, stir and continue cooking until everything is heated through. The Turkey Bacon and Pecans are perfect partners for the Green Beans, gives the Beans a Nutty and Smokey taste. I also reheated the Baby Carrots and Multigrain Batard Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Slices.

 

 

 

 

Wild Idea Buffalo – 8 oz. Colombian Flat-Iron SteakColombian 8 oz Flat-Iron Steak
Flat Iron steaks have long been a favorite for chefs. We’ve made this popular steakhouse cut even better with our “Colombian Style” marinade. We think this Colombian Style marinade compliments the rich, sweet flavor of our 100% grass-fed bison steak. Simply remove from the package, shake off the excess marinade, and grill over a high heat for 2 minutes per side. You’re going to love this steak!

Ingredients: Grass-Fed Buffalo, Beer, Worcestershire. Organic: Lime Juice, Sea Salt, Green Onion, Oregano, Cumin, Red Pepper.

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-colombian-flat-iron-steak

Flat Iron Steak

November 4, 2013 at 10:56 AM | Posted in BEEF | Leave a comment
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Beef cut: Chuck Steak type: Flat iron steak (also known as: top blade roast, shoulder top blade roast, top boneless chuck, petite steak, butler steak, lifter steak, book steak, chuck clod, lifter roast, and triangle roast)

Beef cut: Chuck
Steak type: Flat iron steak
(also known as: top blade roast, shoulder top blade roast, top boneless chuck, petite steak,
butler steak, lifter steak, book steak, chuck clod, lifter roast, and triangle roast)

Flat iron steak is the American name for the cut known as butlers’ steak in the UK and oyster blade steak in Australia and New Zealand. It is cut with the grain, from the shoulder of the animal, producing a cut that tastes good, but is a bit tougher because it’s not cross-grain. This is used, in some places, as a means of selling a less expensive steak from a more expensive animal, for example kobe beef.

 

 
This cut of steak is from the shoulder of a beef animal. The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a “top blade” roast. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat, it usually weighs around two to three pounds; it is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The entire top blade usually yields four steaks between eight and 12 ounces each. Flat iron steaks usually have a significant amount of marbling. Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the shoulder tender, which lies directly below it and is the teres major.
Restaurants, particularly upscale, have recently begun serving flat iron steaks on their menus. Especially popular are flat irons from Wagyu beef, as a way for chefs to offer more affordable and profitable dishes featuring Wagyū or Kobe beef. To make it more marketable, the steak, which has the fascia dividing the infraspinatus within it, has, in recent years, been cut as two flatter steaks, each corresponding to one muscle, with the tough fascia removed.
In the North American Meat Processor (NAMP) meat buyers guide, it is item #1114D Beef Shoulder, Top Blade Steak.

 

Raw flat iron steak

Raw flat iron steak

Grilled Marinated Flat Iron Steak Sandwich w/ Baked Crinkle Fries

January 20, 2013 at 6:49 PM | Posted in BEEF, Ore - Ida | Leave a comment
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Today’s Menu: Grilled Marinated Flat Iron Steak Sandwich w/ Baked Crinkle FriesMarinated Flat Iron Steak 007

 
I’ve been getting some great recipe ideas lately from the various cooking shows on tv. The one I prepared tonight is based on a recipe that I just seen yesterday on one of Paula Deen’s shows, Grilled Marinated Flat Iron Steak Sandwich and also a side of Baked Crinkle Fries.

 
I used a Flat Iron Steak that I had purchased from Kroger. I marinated my Steak overnight. The marinade consisted of; 3/4 cup Reduced Sodium Soy Sauce, 1/4 cup Extra Virgin Olive Oil, 3 tablespoons Worcestershire Sauce, 2 tablespoons fresh Lemon Juice, 3 cloves Garlic, minced, 2 teaspoons Ground Black Pepper. I mixed everything in a small bowl and got a gallon size Hefty Zip Lock Plastic Bag and placed my Steak in it and added the marinade. I let it marinate from about midnight last night till I prepared for dinner tonight. To prepare the Steak I drained the steak, discarding the marinade. Placed the steak in a large skillet that I had sprayed with Pam and Canola Oil. i pan fried it on medium heat about 4 to 5 minutes on each side, medium rare to rare in the very center. Letting it stand for 10 minutes before slicing. the Steak came out perfect with a fantastic flavor from the marinade. I sliced thin and against the grain. I served it on a Aunt Millie’s Light Whole Grain Bun. I topped it with Arugula and a Bacon Horseradish Sauce that I also prepared.

 
To prepare Bacon Horseradish Sauce I mixed the following ingredients; 2 teaspoons minced Green Onion, 1 cup Hellman’s Reduced Fat Mayonnaise, 6 slices Turkey Bacon, cooked and crumbled, 2 teaspoons Prepared Horseradish, 1/4 teaspoon Lemon Zest, and 1/2 teaspoon fresh Lemon Juice, cover and chill until needed. I also had a side of Ore Ida Crinkle Fries that I baked. For dessert later I baked some fresh Mini Loaves of Pillsbury Nut Quick Bread. I had a slice of the Nut Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

 

 
Grilled Marinated Flat Iron Sandwiches

Ingredients:

Marinade:

3/4 cup Reduced Sodium Soy Sauce
1/4 cup Extra Virgin Olive Oil
3 tablespoons Worcestershire Sauce
2 tablespoons fresh Lemon Juice
3 cloves Garlic, minced
2 teaspoons Ground Black Pepper
1 (4 1/2-pound) Flat Iron Steak, trimmed

Bacon Horseradish Sauce:

2 teaspoons minced Green Onion
1 cup Hellman’s reduced Fat mayonnaise
6 slices Turkey Bacon, cooked and crumbled
2 teaspoons Prepared Horseradish
1/4 teaspoon Lemon Zest
1/2 teaspoon fresh Lemon Juice
Aunt Millie’s Light Whole Grain Buns
Arugula, for serving

Directions:
For the marinade: In a large resealable plastic bag, combine the soy sauce, oil, Worcestershire sauce, lemon juice, garlic, and pepper. Add the flank steak, seal the bag, and refrigerate for at least 8 hours.

Preheat a grill to medium heat.

Drain the steak, discarding the marinade. Place the steak on the grill. Grill 4 to 5 minutes on each side, or until desired temperature. (You may also bake at 425 degrees F until a meat thermometer inserted in thickest portion reads 145 degrees, 40 to 45 minutes.) Let stand for 10 minutes before slicing.

For the bacon horseradish sauce: In a small bowl, combine the green onions, mayonnaise, bacon, horseradish, lemon zest, and lemon juice. Cover and chill.

To assemble: Spread desired amount of Bacon Horseradish Sauce over the bottom of the rolls. Top with desired amount of arugula. Top with sliced flank steak. Cover with roll tops. Serve immediately.

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