steak dinner

Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley

Scalloped Potatoes Recipe By Tasty

butter

garlic

flour

milk

salt

pepper

yukon potatoes, peeled

parmesan cheese

parsley, chopped,

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Tasty

Scalloped Potatoes Recipe by Tasty

In a small pot, melt the butter and fry the garlic until it’s just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.

Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.

Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.

Pour the sauce on top of the potatoes, then sprinkle with parmesan.

Bake for about 1 hour, until the top is bubbly and golden brown.

Sprinkle chopped parsley on top, then serve.

https://vid.tasty.co/output/18619/mp4_640x640/1482187028

A Thai steak salad recipe with a Thai-inspired peanut dressing and sesame marinated steak tossed with crunchy cruciferous vegetables, and refreshing herbs.

Thai Steak Salad Recipe

Trifecta flat-iron steak, 1/2" cubed

lime juice

sesame oil

garlic,

Thai chili pepper, minced or serrano pepper

avocado oil

mint, chopped

Zucchini Noodles

slaw mix

cashews

recipe Thai peanut sauce

cilantro,

mint

Mix all ingredients for the marinade together in a small bowl then toss with cubbed steak and set aside for 4-5 minutes.

To prepare Thai Peanut dressing, mix all ingredients together in a medium bowl, and adjust with water if too thick.

Toss zucchini, slaw mix, and salad dressing together.

To cook steak, heat a skillet over medium-high heat, add oil and saute for 2-3 minutes until lightly browned and heated through. Remove from pan and plate with salad.

Top salad with toasted cashews and additional fresh herbs.

Sirloin steaks are rubbed with a quick and flavorful seasoning blend and then air-fried to tender perfection.

AIR FRYER STEAK

2 (10 to 12 ounces EACH) sirloin steaks,

olive oil OR olive oil cooking spray, (for the steaks)

garlic powder

onion powder

paprika, (sweet

black pepper

herbs

Preheat Air Fryer to 400˚F. Rub both steaks with olive oil, or spray with cooking spray, and set aside.

In a small mixing bowl combine salt, garlic powder, onion powder, paprika, pepper, and dried herbs. This makes enough seasoning for about 4 large steaks.

Rub preferred amount of seasoning all over the steaks. Store leftover seasoning blend in a small airtight container and keep in a cool, dry place.

Place 1 steak in the Air Fryer basket and cook for 6 minutes at 400˚F.  If you have a bigger Air Fryer, both steaks can fit in at the same time, but just make sure they aren’t one on top of the other. You want a little space between the two.Flip over the steak and continue to cook for 4 to 5 more minutes, or until cooked through.

Please use an Instant Read Thermometer to check for doneness; for RARE steak, temperature should register at 125˚F to 130˚F. For Medium-Rare, you want an internal temperature of 135˚F. IF the steak isn’t cooked through, it may be too thick and you’ll want to return the steak to the air fryer and give it a minute or two to finish cooking.Repeat cooking method with the other steak.

Remove from air fryer and let rest for 5 to 8 minutes before cutting. Serve with a pat of butter and garnish with chopped parsley.

Here's what you need: romaine lettuce, bacon, avocado, crouton, parmesan cheese, caesar dressing

Bacon Avocado Caesar Salad Recipe by Tasty

romaine lettuce

bacon,

avocado, diced

crouton

parmesan cheese, shaved, add extra for serving

caesar dressing

Slice the lettuce into about 1-inch (2 ½ cm) pieces, then transfer to a large salad bowl.

Add the bacon, avocado, croutons, cheese, and dressing, mixing until evenly combined.

Filet Mignon with Garlic &amp; Herb Butter Recipe

filet mignon steaks ((tenderloin

Tbsp olive oil

unsalted butter

Kosher salt ((to taste))

Black pepper ((coarsely ground, to taste))

Tbsp butter ((1 stick, unsalted))

Tbsp fresh rosemary ((finely chopped))

Tbsp fresh parsley ((finely chopped))

Tbsp fresh oregano ((finely chopped))

garlic ((blanched

Preheat oven to 410F.

To make the compound butter, take the butter out of the fridge and let it sit at room temperature while preparing herbs and garlic. In the meantime, rinse rosemary, parsley and oregano, chop and set aside. Blanche garlic, if needed, by bringing 1 cup of water to a boil in a small saucepan, taking the water off the heat and letting the garlic blanch in hot water for 1 minute, then cooling in cold water. If the butter is too hard, microwave for 10 seconds or pound by a pasta roller. 

Add the chopped herbs and minced garlic, and mix in until evenly distributed. Shape into a log and refrigerate until ready to use. Remove the butter from the fridge 10 minutes prior to using.

Remove filet mignon steaks from the fridge about 45-60 minutes before cooking and let come up to room temperature. Liberally season with salt and pepper on both sides just before searing. See Note.

Heat the olive oil and the butter in a large (12&quot;) cast iron pan over medium-high heat. When the butter starts smoking and turns dark brown in color, place the filets in the pan and sear undisturbed for about 2 minutes. Flip and sear for another 2 minutes. Flip the steaks again and immediately transfer the pan into the preheated oven.

Bake to desired doneness: rare - 120F-125F, medium rare - 130F-135F, medium - 140F-145F, medium well - 150F-155F and well done - 160F-165F.

Remove the filets from the skillet and place on a platter. Cover with foil and let the steaks rest for 3 minutes. Top with a slice of compound butter and serve immediately.

These Hibachi Steak Bowls are loaded with tender, flavorful pieces of sirloin, sautéed vegetables, and fried rice. If you love Benihana and Kobé Japanese steakhouses, you'll enjoy these bowls inspired by those restaurants! This recipe is wildly easy and perfect for a delicious weeknight-friendly dinner or meal prepping!

Hibachi Steak Bowls

lbs top sirloin steak,

mirin

ginger paste

white pepper (or black pepper)

Kosher salt,

unsalted butter, divided

carrots,

zucchinis,

mushrooms (I use baby bella)

teriyaki sauce

For serving: Fried rice & store-bought Yum Yum Sauce

Prep &amp; marinate steak

. Place the sirloin into a large bowl (or inside a large plastic baggie). Add the mirin, garlic, ginger, 1 teaspoon sesame oil, white pepper (or black pepper), and salt-to taste. Toss all ingredients to fully combine, ensuring steak chunks are thoroughly coated. Then set the steak aside to marinate for at least 30 minutes.

Sauté veggies

. In a wok or large skillet, heat 2 tablespoons of butter and 1 tablespoon of sesame oil over medium heat. When hot, add the carrots, zucchini, and mushrooms. Cook the veggies, tossing often, until tender and golden brown, about 10-15 minutes. Season the veggies with garlic powder and salt/pepper- to taste. Then transfer the sautéed veggies to a clean plate and set aside. If needed, carefully wipe the pan clean with a damp paper towel.

Cook steak

. In the same pan, add remaining 2 tablespoons butter and 1 tablespoon sesame oil over medium-high heat. When hot, add the steak. Cook, tossing beef often, until nicely seared, about 3-4 minutes- careful not to overcook steak into toughness. Then remove from heat, and drizzle in the teriyaki sauce or Japanese BBQ sauce, toss well to coat steak in sauce until chunks are glistening.

Build the bowls &amp; serve

. Evenly divide the cooked steak and sautéed veggies into shallow bowls, along with fried rice. Finish off bowls with a drizzle of store-bought Yum Yum sauce (or feel free to serve it on the side) to complete these hibachi steak bowls. Enjoy!

You got me out here making it do what it do! As always, thank you for your flavorful,  easy to follow recipes. Instead of steak I used chicken and it was delicious. I will definitely make this one again over winter break. 
Happy Holidays!

This recipe is delicious! My entire family enjoyed it which is a huge deal. We’ll be making it again. 

Could I use a beef tenderloin for this recipe??

This is seriously the best recipe! My toddler doesn’t like any meat really but he loves the steak in this and had thirds tonight! 

I made these bowls last night. I was afraid I didn’t have enough steak, so I also added in some chicken with the marinade. Absolutely delicious. Tasted exactly like I was eating at a Hibachi restaurant! 

Great recipe, not a huge mushroom fan so I substituted thin cabbage.  Everything else was perfect.  Thank you so much 

This was SO GOOD. I followed the recipe exactly and it was perfect. The marinade was absolutely delicious and the flavor ratios were on point. I had never tried that brand of frozen rice before but it paired so well with the yum yum sauce. 

Soooo good and super easy to make. I made it with basic jasmine rice and it was still delicious. Thank you for this 

https://content.jwplatform.com/videos/&rdquo;P01M71An&rdquo;.mp4

”Hibachi

James Martin's cost-conscious cut of beef has heaps of flavour and stays moist from the marinade

Marinated bavette steak

x 250 grams/9 ounces bavette or flank steak

sunflower oil

soy sauce

olive oil

ginger

juice ½ lemon, reserve lemon half

tbsp balsamic vinegar

tbsp honey

rosemary sprig, bruised

For the marinade, mix all the ingredients together in a bowl. Place the steaks in a shallow dish, pour marinade over to coat the meat completely. Cover, chill and leave to marinate overnight.

Scrape the marinade off the steaks and rub each steak with a drop of sunflower oil. Heat a griddle pan until very hot, then rub the steaks with the reserved lemon half and cook with the rosemary sprig for 3-4 mins each side for medium-rare, 1 min longer if you prefer it cooked more. Rest for 5 mins before serving with mash or chips.

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Top Tags

Scalloped Potatoes Recipe By Tasty

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Filet Mignon with Garlic &amp; Herb...

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The most viewed steak dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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