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    Recipes — steak

    Garlic Butter Skillet Steak and Shrimp

    Learn how to make the most tender pan-seared garlic butter skillet steak and shrimp. You don’t have to go out to get good surf & turf when you can make it so easily at home!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


    Steak and Shrimp:

        •    2 large New York strip steaks (0r 4 small)
        •    8 ounces shrimp, peeled and deveined
        •    salt and pepper
        •    olive oil
        •    1-2 tbsps cold butter
        •    2 whole cloves of garlic

    Garlic butter:

        •    4 tbsps softened butter
        •    1 tbsp garlic, pressed or minced
        •    2 tsps chopped thyme (or rosemary, or tarragon)
        •    1 tbsp chopped flat leaf parsley
        •    a big pinch of maldon sea salt + coarse black pepper


    1. Make the butter: Combine the butter, garlic, chopped parsley, and chopped thyme with a generous pinch of salt and pepper in a small bowl. Cover and refrigerate until you’re ready to use it.

    2. Prep the steaks: Make sure to remove the steaks from the refrigerator at least 20 minutes before cooking. Pat down the steaks with a paper towel, brush with just a little bit of olive oil on both sides and generously season your steaks with salt and pepper on both sides, really rub it in and make sure it sticks.

    3. Cook: Heat a large cast iron skillet over high heat. Add 1 tablespoon of butter along with roughly 1 tablespoon of olive oil and allow the oil to heat through. Add the steaks to the pan along with the two whole cloves of garlic and cook the steaks for roughly 3-7 minutes on each side depending on the thickness of the steak and your preference of doneness. Check the temperature using a meat thermometer and when it reaches your desired doneness, remove the steaks to a plate and let rest for 5-7 minutes.

    4. Shrimp: If you have a ton of grease leftover from the steak, discard most of it, leaving just 1 tablespoon to cook the shrimp in. While the steak is resting, add the remaining tablespoon of butter to the pan (if you didn’t have much oil left) over medium heat and add the shrimp.  Move them around and season them with salt and pepper. Cook just long enough for them to curl up into a ‘c’ shape, about 1 – 1½ minutes.

    5. Serve: when ready to serve, top the shrimp and steak with a generous dollop of the prepared garlic butter and serve warm with your favorite sides!

    NOTES: If you’re using frozen shrimp, be sure to defrost them first and pat them dry with a paper towel before adding them to the skillet.

    This great family recipe is thanks to Little Spice Jar Recipes at http://littlespicejar.com/garlic-butter-skillet-steak-and-shrimp/

    Lemon-and-Garlic-Marinated Flat Iron Steak

    The flat iron steak, which sits on the shoulder blade next to the teres major, is great for marinating and grilling.

    Prep Time

        •    Total time: 30 minutes
        •    Yield: Serves 2


        •   One 1-pound beef flat iron steak
        •   Salt
        •   Freshly ground pepper
        •   2 tablespoons extra-virgin olive oil
        •   6 garlic cloves, minced
        •   4 scallions, chopped
        •   4 bay leaves, broken into pieces
        •   2 lemons, very thinly sliced
        •   Vegetable oil, for brushing

    Method: In a glass baking dish, season the steak with salt and pepper and rub with the olive oil. Spread the garlic, scallions and bay leaves all over the steak. Cover both sides of the steak with lemon slices. Cover and refrigerate for 24 hours. Light a grill and brush with vegetable oil. Scrape off the seasonings and bring the steak to room temperature. Season with salt and pepper and grill over moderately high heat until medium-rare within, 3 1/2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice across the grain and serve.

    This great family recipe is thanks to Food&Wine Recipes at https://www.foodandwine.com/recipes/lemon-and-garlic-marinated-flat-iron-steak#spotim-comments

    Coffee-Rubbed Strip Steaks with Chimichurri Sauce

    This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 1 hour & 10 minutes
        •    Yield: Serves 4



        •   1/4 cup sherry vinegar
        •   1/4 cup red wine vinegar
        •   2 tbsps extra-virgin olive oil
        •   1/2 teaspoon sugar
        •   1 small shallot, minced
        •   1/4 cup finely chopped parsley
        •   1 tablespoon finely chopped cilantro
        •   1 tablespoon finely chopped chives
        •   1 teaspoon dried oregano
        •   Kosher salt
        •   Freshly ground pepper


        •   2 tbsps finely ground dark-roast coffee beans
        •   2 tbsps chile powder
        •   2 tbsps dark brown sugar
        •   1 tbsp smoked paprika
        •   1 1/2 tbsps ground cumin
        •   1 tbsp kosher salt
        •   Four 10-ounce strip steaks


        •   1 1/2 cups cilantro leaves
        •   1 cup flat-leaf parsley leaves
        •   1/2 cup snipped chives
        •   1 small shallot, halved lengthwise and thinly sliced crosswise
        •   Kosher salt
        •   Freshly ground pepper


    1. Make the Chimichurri: In a medium bowl, whisk the vinegars with the olive oil and sugar. Stir in the shallot, parsley, cilantro, chives and oregano and season with salt and pepper. Let the chimichurri stand for at least 20 minutes and for up to 2 hours.
    2. Meanwhile, prepare the steak: In a small bowl, mix the ground coffee with the chile powder, brown sugar, paprika, cumin and salt. Pat the steaks all over with the coffee-chile rub and let stand at room temperature for 30 minutes.
    3. Meanwhile, prepare the steak: Light a grill or preheat a grill pan; oil the grates or pan. Grill the steaks over moderate heat, turning once, until they’re nicely charred outside and medium-rare within, 11 to 13 minutes. Transfer to a platter and let rest for 10 minutes.
    4. Make the salad: In a large bowl, toss the cilantro, parsley, chives and shallot. Add 3 tablespoons of the chimichurri, season with salt and pepper and toss to coat the herbs.
    5. Make the salad: Thinly slice the steaks and arrange on the platter; spoon some of the chimichurri on the meat. Serve with the herb salad. Pass the remaining chimichurri on the side.

    This great family recipe is thanks to Food and Wine Recipes at https://www.foodandwine.com/recipes/coffee-rubbed-strip-steaks-with-chimichurri-sauce