Sentences with phrase «sliced steak on»

Divide the cabbage mixture between plates and serve sliced steak on top.

Slice the steaks on the bias into strips 1/2 inch wide by 3/4 inch long, cutting nearly to the edge of the steak, but leaving each piece intact.

Slice steak on a bias and top steak with chilled marinade and salsa.

Not exact matches

My favorite pizza toppings are tender slices of steak, onions, green peppers and mushrooms with provolone and American cheeses on a provolone crust:) * Thanks * for the giveaway!

To serve, slice the steaks crosswise, and place 4 or 5 strips on a plate.

Cut steak in half lengthwise, thinly slice across the grain and serve on top of noodles.

Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant - read meat thermometer inserted into the thickest part of steak Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain, and then cutting again into bite - sized pieces.

I have marinated thin slices of steak on bamboo skewers and then grilled them either for an appetizer or main dish.

Place the steak and peppers on a platter and serve immediately with sliced avocado and salsa verde.

Slice leftover steak and place on crusty...

In this recipe we cut the head into thick slices, coat them with olive oil and smoked paprika, and then sear the «steaks» on the stove top.

After three years of trial and error, he obtained a patent on his unique, vertically sliced Philly steak meat.

Remove the steak from the grill, allow to sit for 5 minutes, then slice the meat against the grain and arrange on a serving platter.

Walk - On's performs a majority of its prep in - house, such as slicing its own cheese, cutting its own rib - eye steak and putting together burger patties.

Place a slice of Italian bread oil side down on the open panini grill, top with 1/4 of the steak, two slices of the cheese, and two slices of tomato.

Perfectly seasoned Certified Angus Beef ® brand steak is served sizzling on a cast iron with eggs, blistered tomatoes, slices of crisp cucumber, and rich pate.

Arrange lettuce on large serving platter; top with steak slices.

Place a steak on the bottom half of each of the rolls and top with a slice each of ham, cheese, and crisp pancetta and a fried egg.

One standout item we purchased on this trip was two pounds of their sirloin tip steak, which they gladly sliced into minute steak.

1 - 1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package

Starting on the bottom half of the Ciabatta roll, arrange one thinly sliced steak, then 4 ounces of sliced tomato, about 2 ounces of the caramelized onions, then 1 ounce of the Fresh California Avocado slices.

I like to spoon the Chimichurri Sauce right on top of the sliced steak because it makes such a beautiful presentation, but you also need extra.

If you don't have this on hand I recommend using thinly sliced sirloin steak or flank steak.

Sizzling Steak Salad with Gorgonzola Dressing, steak straight off the skillet, sliced and placed on a bed of assorted salad greens topped with a creamy Gorgonzola DressiSteak Salad with Gorgonzola Dressing, steak straight off the skillet, sliced and placed on a bed of assorted salad greens topped with a creamy Gorgonzola Dressisteak straight off the skillet, sliced and placed on a bed of assorted salad greens topped with a creamy Gorgonzola Dressing...

While flank steaks are on the grill, slice bun open and place face up on a baking sheet and toast in oven for about 5 - 7 minutes.

Sizzling Steak Salad For One with Gorgonzola Dressing — a delicious steak, straight off the skillet, sliced and placed on a bed of assorted salad greens with roasted red peppers and garlic then topped with a creamy Gorgonzola DressiSteak Salad For One with Gorgonzola Dressing — a delicious steak, straight off the skillet, sliced and placed on a bed of assorted salad greens with roasted red peppers and garlic then topped with a creamy Gorgonzola Dressisteak, straight off the skillet, sliced and placed on a bed of assorted salad greens with roasted red peppers and garlic then topped with a creamy Gorgonzola Dressing...

Cut the steak diagonally into thin slices and arrange on the greens.

This morning I put it in parchment paper into a log to slice up to go on top of the steak when it comes out of the oven.

Our version takes a cue from the Korean specialty bulgogi — thinly sliced marinated steak that takes on a delicious caramelized quality as it sizzles in a hot cast - iron skillet.

Slice the steak thinly against the grain, then serve with the tomatillo salsa spooned on top along with your favorite accompaniments, such as warmed tortillas and pickled red onion.

Put together the sliders by spreading the aioli on top and bottom of buns, place sliced steak over the aioli and top with the tempura - fried avocado.

Slice the steak and place on top of the arugula.

Let the steak sit for four minutes, then cut across the grain and layer the pieces on top of a salad of sliced cucumbers, red onions, Thai basil and fresh mint leaves.

Divide the zucchini and tomato (if using) among the slices, then cut the steaks into two or three pieces and place on top.

To asemble the crostini, simply spread soft cheddare cheese spread on top of your crostini, place a couple slices of steak on top, then finish with the tomato / spinach mixture and a dollop of horseradish sauce.

Thin sliced rib eye steak, marinaded in steak sauce and cola, flash grilled and topped with havarti cheese on a brioche bun

A sizzling steak straight off the skillet, sliced and placed on a bed of assorted salad greens with roasted red peppers and garlic then topped with a creamy Gorgonzola Dressing...

Bo Ne Vietnamese Steak and Eggs has perfectly seasoned Certified Angus Beef ® brand steak served sizzling on cast iron with eggs, blistered tomatoes, slices of crisp cucumber, and rich Steak and Eggs has perfectly seasoned Certified Angus Beef ® brand steak served sizzling on cast iron with eggs, blistered tomatoes, slices of crisp cucumber, and rich steak served sizzling on cast iron with eggs, blistered tomatoes, slices of crisp cucumber, and rich pate.

Slice the steak and place on a serving dish then spoon the Gorgonzola sauce over top or serve alongside the grilled steak.

Throw a few thin slices on a salad like this Steak Spinach Salad with Grilled Peaches and Red Onion and you won't hear anyone complain about leftovers for dinner, that's for sure.

It's the porcine answer to beef skirt steak, and you can prepare it basically the same way: Season with salt, sear it hard on both sides for a couple minutes, and slice it against the grain.

For medium - rare steaks, the internal temperature should be 150 degrees F. Feel free to slice it to check on doneness.

Place the steaks on a plate, pour the sauce over the top, garnish with the Jalapeño slices and cilantro, and serve.

The results were incredible: excellent char on the meat; rich, nutty flavor; and so tender that I could pile it sliced onto a ciabatta with none of the pull - out that is so often the bane of a good steak sandwich!

The perfectly cooked sliced steak, dripping with natural juices, was anchored on a bed of rich, buttery, sour cream - enhanced brittany mashed potatoes along with thick - cut wild mushrooms and squash blossoms — some tempura fried.

Once the coals were blazing hot (but still about 15 minutes from being ready for the steak and fish), I threw eight slices of bread on the grill.

Simply make up the salad in a big bowl, cook the lamb steaks on the barbecue, slice them up and then serve.

Place sliced steak, warm tortillas, shredded cabbage, cilantro, lime wedges, queso freso and avocado salsa on buffet and let guests assemble their own tacos.

Let the steak rest on cutting board for about 5 - 7 minutes before slicing against the grain.

After it was seared on all sides, he wrapped it in aluminum foil with 1/4 stick of butter, 1/4 cup of sliced onions and a generous amount of Weber Chicago Steak Seasoning.