我想要grilled steak的製作方法in English /急

以下節錄兩種製作方法in English

BUFFET STYLE SIRLOIN STEAK SANDWICHES

1 1/2 lbs sirloin steak
1 small white onion
1/2 red bell pepper
1/2 yellow bell pepper
2 cups sliced portabello mushrooms
1 package brown gravy mix
1 cup cold water

Slice the steak into thin pieces, sauté with olive oil. When browned, add white onion, peppers and mushrooms until slightly soft. Transfer from stove to Crock-pot.
Next, make the brown gravy mix packet--in the frying pan you just took the meat and vegetables from. Thicken slightly and add to the mixture of meat and vegetables in the Crock-Pot.

Cook on low for 4-5 hours. Serve on whole wheat buns with a pickle spear.

Cooks Note: If you don't have brown gravy mix, substitute 1 Knorr beef bouillon cube, 1 tablespoon Wondra flour, 1 tablespoon butter, 1/4 teaspoon Gravy Master, dash of black pepper, 1/2 teaspoon onion soup mix and 1 1/2 cups water. Combine in frying pan as above, bring to boil for 1 minute and add to Crock-Pot.


GRILLED FILET MIGNON OR SIRLOIN STEAK
WITH ROSEMARY SAUCE

6 each baby artichokes, blanched until tender, quartered
1 tbsp. olive oil
1 sm. white onion, peeled and cut into large dice
7 each Kalamata olives, pits removed, quartered
4 each red cherry tomatoes, quartered
4 each yellow cherry tomatoes, quartered
1 tsp. fresh oregano, finely chopped
Salt and freshly ground pepper to taste

Heat a small pan over medium heat. Add the oil and gently saute the onions until translucent. Add the cooked baby artichokes, olives, tomatoes, and oregano. Saute briefly until heated thoroughly. Season to taste with salt and pepper. Set aside.

POLENTA:

3 c. water
1 c. stone ground corn meal
1 tbsp. Parmesan cheese, grated
1 tbsp. olive oil

Mix 1 cup of water with corn meal. Allow to stand 20 minutes. Combine the remainder of the water with the corn meal in a heavy bottomed pot. Stir with a wooden spoon for 20 minutes over low heat.
Add the Parmesan cheese and salt and pepper to taste. Spread evenly, 1/2 inch thick, in a baking dish. Allow to cool. The consistency should be dense and very firm with no lumps. Refrigerate. When cold cut into 3 inch squares. Set aside until final assembly.


BEEF:

4 each filet Mignon or sirloin steak
1/4 c. olive oil
Salt and pepper to taste

Brush the meat with oil and season both sides with salt and pepper. Grill the meat quickly for 2 to 3 minutes per side for rare to medium rare.

ROSEMARY SAUCE:

1 oz. olive oil
8 oz. shank, trimmed of all fat
1 each onion
1 each carrot and tomato, chopped
3 sprigs, rosemary, stripped
2 sprigs thyme, stripped
3 each bay leaves
8 each garlic cloves, chopped
8 each peppercorns
2 c. white wine
1 qt. strong veal stock
2 sprigs rosemary stripped

Tie the rosemary, thyme bay leaves and peppercorns in cheesecloth sachet. Saute shank in olive oil until brown, add onion and carrot, continue browning. Add sachet and wine and reduce UNTIL ALMOST DRY. Add demi glace, reduce on a low flame.
Add 2 more sprigs of chopped rosemary. Allow to steep 5 minutes. Strain. The sauce should be the weight of heavy maple syrup and have a deep, rich, flavor.

The stewed meat and vegetables may be served with a little of the sauce for lunch or dinner another day. The sauce is now ready to be served over the beef.


FINAL ASSEMBLY:

Just after grilling the beef, place the polenta squares on the grill and brown on both sides. Allow the beef to rest while reheating the vegetables.

Garlic-Grilled Flank Steak

Ingredients：(6 servings)3 cloves garlic, crushed、1 tsp. each: paprika, salt and pepper 、1 beef flank steak (1-1/2 lb.)
3/4 cup BULL'S-EYE Steakhouse Barbecue Sauce with A.1.
Method：1, PREHEAT grill to medium-high heat. Mix garlic and seasonings; rub evenly onto both sides of steak.
2, GRILL steak 5 min. on each side. Continue to grill 10 min. or to medium doneness (160°F), turning and brushing occasionally with the barbecue sauce.
3, CUT steak across the grain into thin slices.
KITCHENS TIPS
Substitute
Prepare as directed, substituting 6 boneless pork chops, 1-1/2 inch thick (1-1/2 lb.) for the steak.
Jazz It Up
Increase the crushed garlic to 5 cloves and grill before using as directed. To grill the garlic, wrap in foil, then add to grill along with the steak; cook 5 to 7 min. or until tender.
Ultimate Grilled Steak

Ingredients：(4 servings)1/2 cup A.1. Original Steak Sauce、1/2 cup KRAFT Balsamic Vinaigrette Dressing、2 small cloves garlic, minced、1 tsp. dried oregano leaves、2 medium beef rib eye steaks, about 8 oz. each
Method：1, MIX steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate.
2, PREHEAT grill to medium-high heat. Drain steak; discard marinade.
3, GRILL steak 4 to 5 min. on each side or until medium doneness (160°F.) Serve drizzled with reserved 1/4 cup dressing mixture.
KITCHENS TIPS
Serving Suggestion
Balance this barbecued steak with smart side dishes, such as grilled vegetables and a mixed green salad for a delicious summertime dinner.
Make Ahead
Place steak in large freezer-weight resealable plastic bag. Add marinade; seal bag. Freeze up to 2 months. Thaw in refrigerator, then cook as desired. The meat marinates as it thaws.
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe%2Fknet_recipe_grid&u1=keyword&cid=&u2=grilled+steak

How to Grill a Steak
Ingredients
3/4 to 1 inch thick choice cut steak
a real hot grill



get your grill real hot
slap on the steak
cook it hot, cook it fast
DO NOT OVER COOK !
(if you like your steak well done, you're not a real carnivore!)
add seasoning on the plate, if at all
eat and enjoy
enough said.