Ingredients:

For the steak bites:

• 1 pound sirloin steak, cut into cubes
• 2 tablespoons garlic, minced
• 4 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• For the smashed potatoes:
• 1 pound baby potatoes
• 1 cup cheddar cheese, shredded
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Directions:

For the potatoes:

1. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly.
2. Place potatoes on the griddle, smash them lightly with a spatula, then drizzle with olive oil and season with salt and pepper.
3. Cook until golden and crispy, about 10 minutes on each side.
4. Sprinkle with cheddar cheese and cook until melted.
5. For the steak bites:
6. Heat the griddle over high heat and add butter.
7. Once the butter is melted and foamy, add the garlic and sauté until fragrant, about 1 minute.
8. Add the steak bites, season with salt and pepper, and cook until browned on all sides, about 8-10 minutes.
9. Remove from heat and garnish with chopped parsley.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 600 kcal | Servings: 4 servings

Ingredients:

• 12 oz Steak
• ⅓ cup Balsamic Vinegar
• 2 tablespoons Soy Sauce
• 3 tablespoons Olive Oil
• 2 cloves Garlic, minced
• 2 sprigs Rosemary, minced
• ⅔ cup Dark Brown Sugar
• ½ teaspoon Kosher Salt
• ½ teaspoon Ground Black Pepper
• ⅓ teaspoon Red Pepper Flakes

Directions:

1. Mince garlic and rosemary.
2. In a bowl, whisk together balsamic vinegar, soy sauce, olive oil, brown sugar, minced garlic, rosemary, kosher salt, ground black pepper, and red pepper flakes.
3. Pour the marinade into a zip-lock bag.
4. Add the steak, ensuring it’s well-coated.
5. Refrigerate for 6 hours to allow flavors to meld.
6. Remove the steak from the marinade, pat dry.
7. Heat olive oil in a skillet over medium-high heat.
8. Cook the steak to your desired doneness, ensuring a crispy exterior and flavorful interior.

Ingredients:

Steaks:

• 4 top sirloin steaks (4 ounces each), about 1 inch thick, at room temperature
• Coarse salt and fresh ground pepper, to taste
• 2 tablespoons dijon mustard, divided
• 2 tablespoons butter, divided

Bourbon Sauce:

• 1/3 cup bourbon
• 1/4 cup low sodium soy sauce
• 1 teaspoon low sodium Worcestershire sauce
• 1/4 cup packed light brown sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 2/3 cup half and half (or evaporated milk or light heavy cream)
• Dried parsley for garnish

Directions:

1. Season steaks with salt and pepper; set aside for 20 minutes.
2. Rub steaks with dijon mustard.
3. Heat a large cast-iron skillet over medium-high heat.
4. Transfer steaks to heated skillet, two at a time, adding 1 tablespoon butter.
5. Cook until browned and to desired doneness, about 3-4 minutes per side for medium-rare.
6. Remove steaks from skillet; set aside.
7. Repeat with remaining steaks.
8. For the sauce, whisk together bourbon, soy sauce, Worcestershire sauce, brown sugar, basil, and rosemary in a bowl.
9. Add sauce to skillet, cook over medium heat for 2 minutes, or until slightly reduced.
10. Stir in half & half, cook until thickened.
11. Return steaks to skillet, coat with sauce.
12. Garnish with parsley. Serve.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 368 kcal | Servings: 4 servings

Ingredients:

For the Tropical Pilaf Rice:

• 2 cups rice
• 2 cups coconut water
• 1 cup grilled pineapples, chopped
• 1 packet sazon
• 1/2 teaspoon black pepper
• Fresh parsley, chopped

For the Jerk Sauce:

• 1 yellow onion, chopped
• 6 stalks green onions, chopped
• 3/4 cup soy sauce
• 1/4 cup vegetable oil
• 1/2 cup white vinegar
• 2 tablespoons brown sugar
• 1 jalapeno pepper, seeded and halved (or scotch bonnet pepper)
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

For the Steak and Shrimp:

• Bite-sized pieces of steak
• Shrimp
• Additional onions and bell peppers for sautéing

Directions:

1. Prepare the Tropical Pilaf Rice:
   1. In a pot, combine the rice, coconut water, grilled pineapples, sazon, and black pepper.
   2. Cook the rice according to package instructions.
   3. Once cooked, fluff the rice with a fork and garnish with fresh parsley.
2. Make the Jerk Sauce:
   1. In a food processor, combine the yellow onion, green onions, jalapeno pepper, soy sauce, vegetable oil, white vinegar, brown sugar, thyme leaves, kosher salt, allspice, cinnamon, and cloves.
   2. Puree the ingredients until smooth.
3. Cook the Steak:
   1. Cut the steak into bite-sized pieces.
   2. In a skillet over medium-high heat, cook the steak pieces for about 1 minute on each side.
   3. Pour the jerk sauce over the cooked steak and let it coat the pieces.
   4. Remove from heat.
4. Cook the Shrimp:
   1. In the same skillet, cook the shrimp for about 2 minutes on each side.
   2. Add the jerk sauce to the shrimp and let it caramelize slightly, giving the shrimp a ‘C’ shape.
5. Sauté Onions and Bell Peppers:
   1. In another skillet, sauté additional onions and bell peppers until softened and slightly charred.
6. Serve:
   1. Serve the jerk steak and shrimp over the tropical pilaf rice, garnished with sautéed onions and bell peppers.
   2. Enjoy your flavorful Caribbean-inspired dish!

Note: Adjust the spiciness of the dish by controlling the amount of jalapeno or scotch bonnet pepper used in the jerk sauce.
Additionally, feel free to customize the recipe with your favorite vegetables or additional seasoning.

Ingredients:

Steak Sauce:

• 1/4 cup soy sauce
• 2 tbsp white vinegar
• 1 tbsp sugar
• 2 cloves minced garlic
• 1.5 tsp fresh grated ginger
• 1/2 tsp pepper
• 1 tsp cornstarch

Fried Rice:

• 3 cups cooked day-old cold rice
• 1 cup frozen peas and carrots
• 1/2 onion, chopped
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tsp oyster sauce
• 2 eggs, lightly beaten
• 1 green onion, chopped
• 2 tbsp oil

Homemade Yum Yum Sauce:

• 1 cup mayo
• 2 tbsp tomato paste
• 1 tbsp rice vinegar
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp smoked paprika
• 1 tsp sugar
• 1 tsp garlic powder
• 1 tbsp melted butter
• 2 tbsp water

Directions:

1. For the steak sauce, mix soy sauce and cornstarch together, then add the remaining ingredients.
2. Set aside.
3. Lightly season the steak cut into bite-sized pieces with salt and pepper.
4. Cook the steak over medium-high heat until browned (approximately 1-2 minutes on each side) and then remove from heat.
5. Add the sauce to the skillet and return the steak, allowing it to coat the steak and thicken.
6. For the fried rice, heat oil in a skillet or wok over medium-high heat.
7. Add onions, peas, and carrots, cooking until tender.
8. Push the vegetables to one side and add the beaten eggs to scramble.
9. Push them aside as well and add the rice to the skillet.
10. Pour in soy sauce, brown sugar, and oyster sauce.
11. Stir and toss in green onions.
12. For the homemade yum yum sauce, mix all the ingredients together until well combined.

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Kcal: 450 per serving

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Recipe Tips: For a twist, you can add diced vegetables like bell peppers or mushrooms to the fried rice for extra flavor and nutrients. Enjoy this dish with a side of steamed vegetables or a fresh salad for a complete meal.

Genoeg vir: 4 mense
Bereiding: 20 minute
Rustyd: sowat 1 uur of oornag
Gaarmaaktyd: 5-10 minute

Bestandele

Steak en Marinade

• 2,5 kg Texas-steak
• sap en skil van 2 suurlemoene
• 25 ml (5 t) worcestersous
• vars gemaalde swartpeper
• 4 knoffelhuisies, fyn gekap
• 45 ml (3 e) olyfolie
• sout

Bolaag

• 100 g cheddarkaas, gerasper
• 100 g mozzarellakaas, gerasper
• 145 g bloukaas, gekrummel
• 2 eiers, geklits
• 35 ml heelkorrelmosterd
• sout en gemaalde swartpeper
• 30 ml (2 e) gekapte pietersielie
• gebakte aartappelwiggies en roketslaai vir voorsit

Metode

Steak en Marinade

1. Sny die steak in porsies van 200-230 g.
2. Meng die res van die bestanddele vir die marinade behalwe die sout en mariner die steaks oornag of ’n paar uur.
3. Verhit die oond tot 230 °C en verhit ’n riffelpan tot baie warm.
4. Braai die helfte van die steaks in die verhitte riffelpan.
5. Braai 2-3 minute aan albei kante en sout sodra die steaks geseël is.
6. Wag tot die pan weer baie warm is voor jy die volgende steaks braai.
7. Dit is belangrik om die steaks teen ’n baie hoë hitte te seël.
8. Skep die gebraaide steaks op ’n voorbereide bakplaat en laat ’n paar minute rus.

Bolaag

1. Meng al die bestanddele vir die bolaag en deel die vulsel tussen die steaks.
2. Skep die vulsel op die steaks en rooster sowat 5 minute in die oond.
3. Sit voor saam met gebakte aartappelwiggies en roketslaai.

Translation

Texas Cheesesteak

Enough for: 4 people
Preparation: 20 minutes
Rest time: about 1 hour or overnight
Cooking time: 5-10 minutes

Ingredients

Steak and Marinade

• 2.5 kg Texas steak
• juice and zest of 2 lemons
• 25 ml (5 t) Worcestershire sauce
• freshly ground black pepper
• 4 cloves of garlic, finely chopped
• 45 ml (3 tbsp) olive oil
• salt

Topping

• 100 g cheddar cheese, grated
• 100 g mozzarella cheese, grated
• 145 g blue cheese, crumbled
• 2 eggs, beaten
• 35 ml whole grain mustard
• salt and ground black pepper
• 30 ml (2 tbsp) chopped parsley
• baked potato wedges and rocket salad for serving

Method

Steak and Marinade

1. Cut the steak into portions of 200-230 g.
2. Mix the rest of the ingredients for the marinade except the salt and marinate the steaks overnight or for a few hours.
3. Heat the oven to 230 °C and heat a fluted pan until very hot.
4. Fry half of the steaks in the heated frying pan.
5. Fry for 2-3 minutes on both sides and salt once the steaks are sealed.
6. Wait until the pan is very hot again before frying the next steaks.
7. It is important to seal the steaks at a very high heat.
8. Place the fried steaks on a prepared baking sheet and let rest for a few minutes.

Topping

1. Mix all the ingredients for the topping and divide the filling between the steaks.
2. Spoon the filling onto the steaks and roast in the oven for about 5 minutes.
3. Serve with baked potato wedges and rocket salad.

Ingredients

• 2 Ribeye steak 10 oz, 1-inch thick
• 1 teaspoon olive oil
• 1 tablespoon steak seasoning

For Garlic Herb Butter

• 3 tablespoon softened butter
• 1 clove garlic minced
• 1 tablespoon chopped parsley

Instructions

1. Take the steak out of the fridge and let it come to room temperature for about 30 minutes.
2. Preheat the air fryer to 400F for 10 minutes.
3. Meanwhile, to prep, pat the steak dry with paper towels.
4. Brush or spray the beef all over with olive oil.
5. Sprinkle with steak seasoning and press to coat.
6. Place the seasoned steak in the Air fryer basket.
7. Cook the steak for 10 minutes for medium or until the internal temperature reaches upto to your desired doneness.
8. Remove the steak from the air fryer and rest for 5 minutes to help seal the juices in.
9. Top with garlic herb butter and serve with your favorite sides.

Garlic Herb Butter

1. Mix softened butter, minced garlic and chopped parsley in a small bowl.
2. Transfer to a cling film or parchment paper and roll into a log.
3. Leave in the fridge for about 30 minutes to harden.
4. Slice and serve.

Notes

• Steak Temperature Guide
• Rare – 125℉
• Medium rare – 135℉
• Medium – 145℉
• Well Done – 155℉

Storage

• store in an airtight container in the fridge for 5 to 6 days.
• reheat in the air fryer at 360F for a few minutes until warm.

Ingredients:

• ½ cup of soy sauce
• ⅓ cup olive oil
• ¼ cup Worcestershire sauce
• 1 teaspoon minced garlic
• 2 t of dry basil
• 1 tablespoon of dried parsley
• 1 teaspoon of black pepper
• ½ to 1 lb flat iron or top sirloin steak, cut into
• 1-inch pieces

Preparation:

1. Without the steak, put the wide scope of various trimmings into a colossal ziplock bundle and blend in with a spoon until all over is consolidated to approach a marinade.
2. Lay the bits of steak and close it.
3. Shake upheld steaks to cover steaks with marinade.
4. Then right now put a cooler to represent over 3 hours.
5. Ensure the steak has consumed the marinade well so it can hold sufficient fluid.
6. Heat skillet over exceptionally high intensity.
7. Eliminate the steak pieces from the marinade with an open spoon and cautiously place them in the hot dish.
8. Dispose of the marinade a short time later.
9. Cooking steak to wanted temperature.
10. For a medium well, you can cook for around 3 minutes.
11. Serve it hot and relish the delicacy.

Ingredients

• 3 large potatoes
• olive oil + salt pepper, garlic powder, paprika, and dried parsley (for potatoes)
• 2 Steaks – I used 10 ounce strip steaks
• Olive Oil
• Salt pepper, & garlic powder
• Steak Seasoning I like using Kinder’s Prime Steak Seasoning
• 4 TBSP of butter
• 1 tsp of minced garlic
• 1 tsp of dried parsley

Instructions

1. Wash your potatoes and cut up into small cubes
2. Toss them in olive oil, salt, pepper, garlic, paprika, and dried parsley (I don’t use exact measurements for this part)
3. Cook your potatoes in the air fryer at 400 degrees for about 20 minutes shaking them around at least a couple times while they cook
4. Once the potatoes are cooking, cut your steak into about 1 inch cubes
5. Coat the steak bites in olive oil and salt, pepper, garlic powder, and steak seasoning
6. Once the potatoes are cooked set them aside
7. Cook steak bites in the air fryer at 400 degrees for about 7 minutes (this got mine about medium)
8. Melt your butter and stir in minced garlic and dried parsley
9. Pour the garlic butter over steak bites and serve over the crispy potatoes