Pie and Sauce

May 8, 2011 at 1:43 pm (Australian, beef broth, beef chuck steak, beef stew meat, boneless beef chuck steak, boneless beef sirloin steak, boneless beef top sirloin steak, butter, carrots, celery, cube steak, flank steak, flat iron steak, flour, ground beef, Main Dish, onion, oven, pepper, rib eye steak, salt, self-rising flour, skirt steak, stovetop, strip steak, vegetable shortening)

Flour
1 T butter
1/4 C celery, finely chopped
1/2 – 3/4 lb ground beef or cubed steak
2 T onion, finely chopped
1/4 C carrots, finely chopped
1 C beef stock
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Roll beef cubes in flour, or sprinkle 1 T flour over ground beef. Saute beef in butter with onion, carrot and celery, until meat is brown and vegetables bright in color. Cover with beef stock, add salt and pepper to taste, and simmer, covered, until meat is tender.

Place in greased 9″ pie pan and top with pie crust made from ingredients below. Bake for 10 – 15 minutes at 425 degrees or until pastry is golden brown.

Pastry ingredients:
2 C self-rising flour
1 pinch salt
1/2 lb shortening or butter
1/3 C water

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Flat Iron Steak with Balsamic Glaze

June 19, 2010 at 5:33 pm (7 ingredients or less, balsamic glaze, black pepper, flat iron steak, garlic powder, grill, Main Dish, salt, steak seasoning)

Balsamic vinegar can be taken to a deeper “flavor dimension” by creating a balsamic glaze, said Susan Selasky in the Detroit Free Press. Bring some inexpensive balsamic to a boil in a saucepan, lower the heat, and keep cooking, “reducing it to a syrupy consistency.” A pint bottle makes a half-cup of glaze, which pairs well with grilled vegetables, strawberries or the steak below.

Serves 4.

1 flat iron steak, about 1 1/4 lb
1/2 t salt
1/4 t ground black pepper
1 t garlic powder
1 T favorite all-purpose seasoning for steak
1/4 C balsamic glaze
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In small bowl, mix together salt, pepper, garlic powder and seasoning. Rub mix on both sides of steak. Refrigerate for at least 30 minutes or up to several hours.

Preheat grill to medium-high or turn on broiler. Remove steak from refrigerator 15 minutes before cooking. Place steak on grill and cook 6 – 7 minutes on one side or until it has nice grill marks. Turn and move to a cooler part of the grill and finish cooking–another 8 to 10 minutes for medium-rare. Flat iron steaks are typically thin and cook quickly.

Remove steak and let rest 5 minutes. Cut into thin slices across the grain and arrange on a serving platter. Drizzle with balsamic glaze.

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