In as much as we are trying to keep meat as low as possible in our diet plan lifestyle, but having Steak for dinner every once in a while won’t hurt anyone, If you’re like me, I like mine juicy and tender. Cooking steak at home shouldn’t have to be nerve-wracking-It’s an easy and simple way to get dinner on the table impressively. These are the 2 fuss free steak recipes you can impressive your family with at home.
1. SKILLET STEAK WITH ASPARAGUS AND POTATOES
This meal plan tastes delicious and super fancy. It’s easy to make, you can’t mess it up and it’s not your regular mom’s steak and potatoes. Running to the restaurant to satisfy your taste bud doesn’t have to happen anymore,with this quick and easy recipe for skillet steak with asparagus and potatoes, that’s about to change.
Ingredients: 2 servings
½ pound baby red potatoes, halved
¼ cup extra-virgin olive oil, divided
Salt and freshly ground black pepper
1 bunch asparagus, cut into bite-size pieces
1 teaspoon smoked paprika
1 teaspoon garlic powder
1½ pounds sirloin or strip steak
Zest and juice of 1 lemon
¼ cup finely chopped fresh parsley
2 tablespoons finely chopped fresh mint
1 garlic clove, smashed
Salt and freshly ground black pepper
1 pinch red-pepper flakes
2 tablespoons extra-virgin olive oil
1. Preheat the oven to 400°F.
2. COOK THE STEAK: In a large oven-safe skillet, toss the potatoes with 2 tablespoons of the olive oil and season with salt and pepper. Transfer to the oven and roast the potatoes until they just start to become tender, 15 to 17 minutes.
3. Add the asparagus and drizzle 1 tablespoon more oil in the pan. Roast until the vegetables are tender, 12 to 15 minutes more. Remove the veggies from the pan and reserve. Lower the oven temperature to 350°F.
4. Brush the steak on both sides with the remaining 1 tablespoon olive oil. Season with the smoked paprika, garlic powder, salt and pepper.
5. Add the steak to the hot pan and sear on both sides, 4 to 5 minutes per side (place the pan over medium heat on the stove top if needed). Transfer the skillet to the oven and cook the steak until it reaches the desired doneness, 10 to 12 minutes more for medium rare.
6. Remove the steak from the pan and let it rest for 15 minutes.
7. MAKE THE HERB SAUCE: In a small bowl, whisk the lemon zest, lemon juice, parsley, mint, garlic, salt, pepper, red-pepper flakes and olive oil to combine.
8. Slice the steak into thin pieces and spoon the sauce on top of the potatoes and asparagus. Serve immediately.
15-MINUTE SKILLET PEPPER STEAK
When considering a less 230 calories per serving meal, it’s a yes for me. It’s called the 15-minute skillet pepper steak, an integration of our favorite Chinese-American dishes. Zero special ingredients, less than 230 calories a serving and very few dirty dishes make this an instant weeknight hit.
12 ounces top round beef, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons peanut oil (or other neutral oil), divided
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1½ teaspoons crushed red-pepper flakes
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
3 garlic cloves, minced
1 bunch scallions, thinly sliced
Sesame seeds, as needed for finishing
1. Season the steak with salt and pepper. In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the steak to the skillet and stir-fry until browned on the exterior but not fully cooked, about 2 minutes.
2. Transfer the steak to a medium bowl. Add the soy sauce, rice wine vinegar and crushed red-pepper flakes. Toss well to combine.
3. In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the peppers in an even layer. Cook, tossing occasionally, until just tender, about 4 minutes.
4. Push the peppers to one side of the skillet and return the steak to the other side of the skillet. Cook for 2 minutes. Stir the garlic into the peppers and cook for 1 minute more.
5. Garnish the steak with scallions and sesame seeds. Serve immediately.