Steak two ways. Flank steak is a lean, somewhat tough (i.e. less expensive) but flavorful cut of beef that benefits from the tenderizing effects of a marinade. My favorite marinades are a southwest-style marinade and a sweet teriyaki-style marinade. Cooking steak can be intimidating, especially because there's no one "right way" to do it.
Before placing the steaks on the skillet, pat the steak dry with paper towels and season with salt and pepper.
Although you can get two different kinds of skirt, inside and outside, they're not that different from each other; and you're most likely to come across inside steak at the grocery store, since the outside is far more difficult to get hold of.
Heat medium cast-iron skillet on medium-high.
You can have Steak two ways using 14 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Steak two ways
- Prepare of Steak---------------------------.
- You need To taste of kosher salt.
- You need 4 tablespoons of butter.
- You need 2-1/2 tablespoons of extra virgin olive oil.
- Prepare To taste of ground black pepper.
- It's 4 pounds of bottom round steak.
- It's of Gooseberry Sauce-------------------.
- You need 1 cup of gooseberry steak sauce see my recipe.
- You need of Classic-----------------------------.
- It's 1/2 pound of white mushrooms.
- You need 1/2 of large white onion.
- It's 2/3 stick of butter.
- You need 1/2 teaspoon of seasoned salt.
- You need 1 teaspoon of granulated garlic powder.
Add oil to skillet, then add steak, garlic, and rosemary and cook until. Place the steak on a sheet pan with a rack and transfer to the oven. Remove from the oven and coat the steak in oil. That way it won't dry out before it reaches your ideal level of doneness.
Steak two ways step by step
- Slice the mushrooms and onions. Melt the butter in a skillet..
- Saute for 10 minutes till tender..
- Melt the butter in the olive oil in a skillet. Season the steak pan fry till your desired doneness..
- Serve with the gooseberry sauce and the classic mushrooms and onions..
A quick note about the terms tough and chewy. We often use them interchangeably, but when it comes to steak they do mean different things. Personal preferences also vary widely, which can add to the confusion. Steaks are tough for two reasons. Preheat oven to broil and position rack closest to heating element.
