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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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.

The best and easiest recipe to cook a perfect steak! See notes for all my tricks.

Rosemary Garlic Butter Steak

sirloin strip steaks (about 7-0z each (1 to 1.5-inches thick, room temperature))

rosemary leaves

Salt and pepper

splash of white or red wine

Mince garlic and rosemary.

Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle.

Rub the paste over both sides of each steak.

Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much.

Add steaks, season them with pepper and cook 1 or 2 minutes on each side.

Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously.

Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.

Meanwhile, cook the wine until reduced and a kind of sauce if formed.

Slice the steaks and serve them with the sauce.

So glad I remembered to save this recipe from 4 years ago when I first made it.  I'm trying it tonight w/ loin lamb chops and I'm sure it will be just as fabulous as it was w/the steak.

My husband and I LOVE this recipe. It is our go to for steak. We are savory people through and through and the rosemary is perfect with it. My husband is usually the one who cooks the steak so learning not to burn mine and make it well done is something he’s still working on but the instructions are definitely helpful for him! Thank you for sharing!!

Your dry marinade will taste even better if you add lemon zest to the garlic, rosemary and salt. Been my go to dry marinade for years.

This was phenomenal! It is definitely our go to steak preparation from now on.

This is the best steak recipe I’ve ever made! We enjoyed it very much and I doubt I’ll ever make steak another way, again. 
Thank you so much!

This creamy pepper pasta with steak strips is the ultimate comfort food recipe. Tender strips of beef cooked together with mushroom, red onion, cream and peppercorns to make a delicious sauce. It is so easy to make and comes together in under 20 minutes. &nbsp;You can use a cheaper cut of beef, such as flank or skirt steak, making it the perfect cost effective mid week meal. Plus it is so simple to adapt if you want to swap out the mushrooms and add in some bell peppers or broccoli.

Creamy Pepper Pasta with Steak Strips

oz skirt/flank steak

red onion

oz rigatoni

dry white wine

beef broth

green peppercorns

mushrooms

Dijon mustard

heavy cream

parsley

Place a heavy based skillet over a high heat and leave it to get hot.

Season the steak with salt and rub with 1 tablespoon of the olive oil.

Add the steak to the hot skillet and sear for 2 minutes on one side before turning and searing for 2 minutes on the other side.

Remove the steak from the pan and set aside tented with foil.

Chop the red onion into a small dice and add it to the skillet along with the remaining oil. Cook over a low heat whilst move to the pasta.

Bring a large pan of water to the boil, then salt generously and add the pasta. Cook until al-dente (usually a minute less than the packet suggests) Set a timer and whilst the pasta is cooking finish the sauce.

Increase the heat under your onion skillet, add the butter and sliced mushrooms. Cook until the mushrooms have turned golden.

Add the white wine, stirring well and scrape any bits from the bottom of the pan into the wine.

Once the wine has reduced by half add the beef broth, cracked black pepper, green peppercorns, crushed garlic clove, mustard and heavy cream . Bring to a simmer then reduce the heat to low.

Reserve a cup of the pasta cooking water and then drain the pasta.

Add&nbsp;the pasta to the sauce along with 1/4 cup of the cooking water, place back on a medium/low heat and stir to combine.

Thinly slice the steak across the grain and then add it to the skillet along with any meat juices that have collected on the plate.

If needed add a little more pasta cooking water to thin your sauce, stir well and serve immediately with a parsley garnish.

Love the idea I made some changes to mine I used what I had on hand. I used ribeye steaks instead. Used sundry tomatoes, fired roasted peppers. Red wine for the sauce, garnished with graded Parmesan cheese and dry pepper flakes. I hope I did t butcher tour recipe too much.

Made this tonight! I added asparagus, peppers and Parmesan cheese. I would make this again!

I made this for dinner tonight.  I did added broccoli and roasted red peppers.  Delish!

This is basically beef strogonoff  made it and it turned out great except we tripled the sauce and it was perfect

Wooow, I can't wait to try it, Thanks for sharing....

We’re drunk in love with this quick and easy dish! Buttery, wine-soaked pasta topped with crunchy garlic breadcrumbs is the pasta party dreams are made of. This content is intended solely for users of legal drinking age. Drink responsibly.

Drunken Pasta Recipe by Tasty

panko breadcrumbs

garlic, grated

parsley,

lemon

kosher salt, plus more for cooking pasta

spaghetti

extra virgin olive oil

garlic, chopped

red pepper flakes

red wine,

black pepper,

Bring a large pot of heavily salted water to a boil.

Make the bread crumb gremolata: Heat the olive oil in a small pan over medium heat. Add the bread crumbs and garlic and cook, stirring frequently, until the bread crumbs are golden brown, 2–4 minutes. Transfer the bread crumbs to a heatproof bowl.

Add the parsley, lemon zest, and salt and stir to combine. Set aside.

Make the drunken bucatini: Once the water is boiling, add the bucatini and cook until just shy of al dente, 6–7 minutes. Reserve ½ cup (240 ml) pasta cooking water, then drain.

While pasta is cooking, heat a large, high-walled skillet over medium heat. When the pan is hot, add the olive oil, garlic, and red pepper flakes. Cook, stirring constantly, for about 30 seconds, until fragrant. Melt 1 tablespoon of butter in the pan and continue to stir for about 1 minute more, until the garlic starts to brown.

Add the red wine to the pan and cook until reduced by about 25%, 2–3 minutes.

Add the drained bucatini to the pan and toss gently with tongs. The wine will reduce more as the noodles cook through and soak up the wine, 2–3 minutes.

Add the remaining 5 tablespoons of butter, the salt, and pepper. Toss until the butter is melted and the pasta is silky, about 2 minutes.

Divide the pasta between 2 bowls and top with the bread crumb gremolata. Serve immediately.

Top 10 steak dinner recipes from across the web

The most viewed steak dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Scalloped Potatoes Recipe By Tasty

Thai Steak Salad Recipe

AIR FRYER STEAK

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Filet Mignon with Garlic & Herb...

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Marinated bavette steak

Rosemary Garlic Butter Steak

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Top 10 steak dinner recipes from across the web

The most viewed steak dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Scalloped Potatoes Recipe By Tasty

Thai Steak Salad Recipe

AIR FRYER STEAK

Bacon Avocado Caesar Salad Recipe b...

Filet Mignon with Garlic &amp; Herb...

Hibachi Steak Bowls

Marinated bavette steak

Rosemary Garlic Butter Steak

Creamy Pepper Pasta with Steak Stri...

Drunken Pasta Recipe by Tasty

The most viewed steak dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Filet Mignon with Garlic & Herb...