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How To make Ariel's Peppercorn Steak (Or Steak Au Poivre)
1 x 8 to 12 oz New York Sirloin
1/4 c Olive Oil
1/4 c Teriyaki Sauce
2 tb Worcestershire Sauce
Coarsely Crushed Peppercorns Red Wine Cream Cognac 1) Combine olive oil, teriyaki and worcestershire sauces to form a marinade
for the meat. Or, you may use a marinade recipe of your choice. Marinade the steak at least a few hours, or overnight in the fridge turning the meat occasionally. 2) Crush enough peppercorns to cover the steak on both sides. Put the
crushed peppercorns on a cutting board and press the steak onto the peppercorns to coat. Do the same for both sides of the steak. 3) Heat a heavy skillet (preferably cast iron with grill lines) and plop
the steak into it. Depending on the meat and the marinade, you may have to add a bit of oil. 4) Cook both sides evenly until the meat is medium rare, or to your
liking. 5) Put the meat on a heated plate. Keep the liquid in the skillet and add
some wine to deglaze the skillet. (ie collect all the remains into a sauce). Cook (fairly high heat) until the sauce thickens, stirring occasionally. 6) For more sauce, or Steak au Poivre la Creme, add cream and cook a
little longer. Usually you need to do this to thicken the sauce. 7) Add cognac, cook some more. Sauce should always be thick. Pour sauce
over steak and optionally flambe in cognac (Steak au Poivre Flambe). Serve with Parisienne potatoes and carrots.
How To make Ariel's Peppercorn Steak (Or Steak Au Poivre)'s Videos
Aprende a hacer un Steak de Pimienta | Comiendo Sano
En el día de hoy te traemos una receta estupenda y muy fácil de realizar en casa, es el balance perfecto entre carbohidratos y proteínas; hablamos del steak de pimienta, que no es más que un trozo de carne magra, con una buena salsa de pimienta, acompañada a su vez de una papa al horno y tomates cherry, los cuales están llenos de vitaminas y antioxidantes.
Recuerden que es importante comer y saber realizar comidas balanceadas, para poder darle a nuestro cuerpo los nutrientes necesarios que éste requiere.
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STEAK PIMIENTA ???? | Receta de Lomo a la Pimienta (#104)
Receta de Steak Pimienta ó Lomito a la pimienta.
Ingredientes:
1 Lomo fino ó Solomito de res
1 Bolsa pequeña de pimienta negra
1 Pan francés
3 Cucharadas de aceite de girasol ó aceite neutro
1 Cucharada de aceite de oliva
2 Cucharadas de mantequilla de vaca sin sal
1/2 Taza de Brandy ó Coñac
1/2 Taza de crema de leche, nata ó doble crema
3 Cucharadas de gravy de carne ó reducción de caldo de carne
1 Cucharada de mostaza Dijon
1 Salsa de ají ó Tabasco al gusto
1 Cucharada de salsa inglesa
Sal marina ó parrillera al gusto
Lomo a la pimienta.
Lomo a la pimienta, con papas hervidas.
Medallones de lomo envueltos en panceta, a la cacerola, con cebolla y vino blanco. También se pueden hacer en el disco de arado,
Ariels Peppercorn Steak - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Ariels Peppercorn Steak Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 tb : Worcestershire Sauce
Red Wine
1/4 c : Olive Oil
8 8-oz : New York Sirloin; (Up to 12 oz)
Cognac
Cream
Peppercorns; Coarsely Crushed
1/4 c : Teriyaki Sauce
Stuffed Flank Steak | Argentine Matambre on the Gourmet Guru Grill
Grilled Stuffed Flank Steak, otherwise known as Matambre or Argentine Stuffed Flank Steak cooked on the Gourmet Guru Kamado Grill. We'll start by butterflying the flank steak and then we will stuff it by placing the stuffing ingredients on the flank steak. Next, we will roll up the flank steak and secure it with butcher's twine for the grill. Now let's get started.
Ingredients
• 1.5 lb flank steak
• 2-3 tablespoons brown mustard
• 2/3 of 1 bunch parsley
• 2 tablespoons cilantro paste
• 1 habanero pepper, minced
• 1.5 teaspoon garlic, minced
• ½ red bell pepper, julienned
• 1 carrot, julienned
• ½ yellow onion, sliced small (or chopped)
• 2 hardboiled eggs, sliced
• 2 tablespoons olive oil
• 2 tablespoons Stubb’s Beef Rub (see below for more info)
Recipe Instructions
1. Using a sharp knife, butterfly the flank steak. Do not cut all the way through the edge.
2. Use a meat cleaver to flatten any “thicker” sections of the flank steak. You want it to be a uniform thickness as much as possible.
3. Spread the mustard evenly on the top side of the flank steak.
4. Mix the parsley, cilantro paste, habanero and minced garlic together. Then, apply evenly to the top of the flank steak. Leave ¾ of an edge around the flank steak with no topping.
5. Add the red bell pepper, carrot, onion and hardboiled egg slices to the top layer.
6. Roll up the flank steak and secure with butcher’s twine.
7. Apply the olive oil to the outside of the flank steak and then season with the Stubb’s Beef Rub.
8. Add the flank steak over direct heat to a pre-heated grill at 375 degrees F. Cook both sides for 2 minutes each to brown the flank steak.
9. Continue cooking the flank steak over indirect heat until it reaches an internal temperature of 131 – 133 degrees F. For this cook, the time was less than 1 hour.
10. Remove from the grill, let rest for 10 minutes and serve!
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Stubb's Beef Rub
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Please watch: Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter
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FILET MIGNON Chef Rafael Costa Rica
Me encanta la carne y esta receta esa increíble,
las mejores y mas practicas recetas ahora en linea.
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