1. Sizzle Steak with Peppers and Onions
Schwartz Herb Fusion is a mixture of sea salt, black and green peppercorns, rosemary, thyme, chives, garlic granules, red pepper and bay leaves.
|½ a tablespoon vegetable oil|
|a few twists of Schwartz Herb Fusion - any dried herbs with a little garlic powder will do|
|a pinch of red chilli flakes|
|300g of rump steak - sliced into strips|
|1 medium onion - peeled and thinly sliced|
|1 green bell pepper - deseeded and thinly sliced|
|a splash of soy sauce|
|1 spring onion (scallion) - sliced|
|1. Pour the vegetable oil onto a plate along with a few twists of herb fusion and chilli flakes then use the mixture to coat the onion, peppers and sliced steak.|
|2. Heat up your sizzle platter or heavy-based frying pan till nice and hot (the sizzle pan will start to smoke when it's ready to cook with).|
|3. Add the steak, onions and peppers to the sizzle platter and cook (everything will cook really quickly) turn everything in the pan at least twice.|
|4. Add a splash of soy sauce along with the spring onion.|
|5. Serve straight away while it's still sizzling.|
2. Easy Sizzle Steak Recipe
Sizzle steaks are thinly sliced cuts or shaved slices of beef that are flavorful and quick to cook, making them our go-to meal for a simple weeknight dinner. Serve fresh from the pan with a quick side salad or fluffy mashed potatoes for a complete meal in under 20 minutes!
|2 pieces thin steak|
|salt and pepper (to taste)|
|2 tablespoons butter|
|2 tablespoons olive oil|
|1. Pat dry the steak with paper towels to remove excess moisture. Then season both sides with salt and pepper.|
|2. Heat a pan to medium-high heat. When hot, add the butter and let it melt until golden brown, then add the olive oil.|
|3. Add the steaks and sear one side for about 1 minute. Flip over to cook for another minute.|
|4. Repeat the process until the sizzle steaks are done. Serve with your favorite and enjoy!|
3. Sizzle Steak
Thinly sliced beef is soaked in a flavorful marinade of soy, lemon, garlic, and Worcestershire then seared quickly in a hot pan to create a juicy and tender steak dinner in just minutes.
|2 pounds sizzle steak|
|1 tablespoon oil|
|1/4 cup soy sauce|
|1/4 cup vegetable oil|
|2 tablespoons lemon juice|
|2 tablespoons worcestershire sauce|
|1 tablespoon dried basil|
|2 teaspoons garlic powder|
|1/2 teaspoon black pepper|
|1 teaspoon hot sauce (optional)|
|1. Make the marinade by combining all of the ingredients in the marinade section in a zip top bag or container. Mix until well combined.|
|2. Add the sizzle steak and work it around until it is evenly coated in the marinade. Let it marinate in the refrigerator for 15-30 minutes.|
|3. Heat a large skillet with 1 tablespoon oil over medium high heat. Once hot add the steak into the pan. Don't stir or touch it for 2-3 minutes to get a nice sear on the first side. Then flip the sizzle steak pieces to finish cooking on the other side for an additional 2-3 minutes.Try to avoid over crowding the pan. You can cook the steak in batches if the pan gets too full.|
|4. Once done, garnish with with freshly chopped parsley and serve warm. Pan juices can be spooned over the sizzle steak for additional flavor.|
4. How To Cook Sizzle Steak? | Sizzle Steak Instructions
How To Cook Sizzle Steak? | Sizzle Steak Instructions
|2 Rib-eye Steaks boneless|
|2 strips of bacon|
|1 ½ teaspoon Kosher salt|
|1 teaspoon garlic powder|
|¾ can cream of mushroom 10.5 oz can|
|¼ cup red onion chopped|
|2 tablespoons olive oil|
|½ cup water|
|2 tablespoons butter|
|2 toothpicks cut in half|
|1. Start by thawing your sizzle steak in the fridge one hour before cooking, then wash it and dry it well with a paper towel.|
|2. Now, wrap the sides of your steak with bacon, then take a toothpick and cut in half and use it to secure bacon when it overlaps, while using the other half of the toothpick to secure the opposite side, only remove it when ready to serve.|
|3. Next, you want to season both sides of the steak with Kosher salt then set aside at room temperature while preparing the sides.|
|4. Meanwhile, go ahead and heat a pan medium-high, when hot, add and the butter and let it melt until golden brown, then add olive oil.|
|5. At this point, add your sizzle steak and let it cook and sear one side for 2 minutes then the other side.With the use of a tong, you want to tilt the steak upwards to cook bacon till crisp, make sure to rotate the steak to evenly cook bacon.|
|6. With the use of a tong, you want to tilt the steak upwards to cook bacon till crisp, make sure to rotate the steak to evenly cook bacon.|
|7. You can check the time and temperature listed above depending on how your steak should be cooked, rare, medium-rare, medium, or well-done.|
|8. Now flip the steak to cook more, while it's cooking go ahead and place 2 hot plates on the stove over medium-high heat for about 2 minutes then lower to low, then just leave it on the stove until steaks are done.|
|9. When steaks are done, use a tong and let drippings drop in the pan then transfer to a regular plate, make sure to do not line the plate with a paper towel, and put any excess drippings back in the pan.|
|10. Now, you want to steam the vegetables and saute them in the drippings for about a minute or you can just cook it in the pan, then transfer it to a plate.|
|11. Mushroom gravy also needs to be made in the same pan with dripping.|
|12. Saute onion until soft, then lower heat to medium-low, and cook cream of mushroom then add a little bit of water, once reduced and thick, season if needed, don't forget to turn off the heat.|
|13. Next, move hot plates to the wooden trays and transfer steaks and sides, take them to the dining table.|
|14. Finally, pour the hot gravy over your sizzle steak and sides and enjoy!|
5. Two Minute Garlic Butter Sizzle Steaks
Now here's a sizzle steak recipe you don't want to miss out on! Two-Minute Garlic Butter Sizzle Steaks are tender and juicy, full of flavor, and on the table in mere minutes. If you've got a house full of carnivores like I do, your family will flip for this easy weeknight dinner.
Categories: Main Course
|4 thin-sliced New York or KC Strip steaks, about 2 lbs., thin-sliced sirloin steak is also a good option **At the time of this post, thin-sliced steaks are more readily available in most meat cases since beef prices are rather expensive.|
|1 - 2 tsp. your favorite steak seasoning, or to taste|
|1 tsp. olive oil, for searing the steak|
|2-3 Tbs. butter|
|2 cloves garlic, crushed, may substitute 1/2-1 tsp. granulated garlic|
|1-2 sprigs fresh rosemary, optional|
|1. Remove the steaks from refrigeration 1 hour before you want to cook them; unwrap the steaks and season them with the steak seasoning on both sides. Let the steaks rest on the counter, uncovered, during this time.|
|2. To a hot large skillet over medium high heat, add a good swish of olive oil. As soon as the oil is nicely hot, add the seasoned steaks, one or two at time (so you don't over crowd the skillet), browning the steaks on each side, about one minute per side, just to medium-rare doneness. Remove the steaks to a platter as you work; repeat with the remaining steaks; cover to keep warm.|
|3. Reduce the heat to medium; add the butter, garlic, and rosemary sprigs to the drippings in the skillet; cook just 30-60 seconds, only until the garlic is fragrant and light golden brown. **Don't overcook since the butter can burn and the garlic will turn bitter quickly.|
|4. Remove the rosemary sprigs, then drizzle the warm garlic and butter over the cooked steaks. Serve at once!|
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