124 blade steak Recipes

flatiron or blade steak, cut into 3/4-to 1-inch cubes, chopped garlic, olive oil, bottled ajii panca paste (sometimes labeled crema ), red-wine vinegar, minced onion, crumbled dried oregano (preferably mexican )

steak, large dice (topside or blade), butter, worcestershire sauce, pineapple chunks (drained ), onion, vegetable soup (undiluted ), brown sugar, soy sauce, vinegar (i use white, brown or cider, whatever i have ), fresh bean sprouts (or 1 can, drained ), flour , in 1/4 cup water (i use corn )

steak such as blade or flank (trim any fat and gristle), reduced-sodium soy sauce, divided, cornstarch, divided, chinese rice wine or medium-dry sherry, vegetable oil, divided, minced peeled ginger, minced garlic, cumin seeds, hot red-pepper flakes, celery ribs, sliced diagonally 1/4 inch thick, leaves chopped and reserved separately

pork butt steaks or 3 blade steaks, onions, diced, diced tomatoes , with juice, butter, pepper, green pepper, diced (optional), flour or 2 -3 tbsp cornstarch, cooked rice

chuck steak (or blade steak), flour, ginger powder, salt, pepper, peanut oil, stalks celery, sliced, onions, sliced, carrots, sliced, tomatoes, stock, vinegar, brown sugar, crushed pineapple, drained and liquid reserved, raisins

rump steak or 5 lbs blade roast, salt, black pepper, dry mustard, cayenne pepper, garlic powder, barbecue sauce

olive oil, chilies, garlic cloves, peeled, blade steaks , trimmed of fat and cut into 2cm chunks, pale ale beer, salt , to taste, coriander (to garnish )

unsalted butter, beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide, salt and freshly ground pepper, thickly sliced onions, all-purpose flour, three 12-oz can beer, dried thyme, bay leaves, chopped parsley, for garnish, boilled carrots and potatoes, for serving

you can substitute sushi rice for the short-grain rice; if using medium- or long-grain rice, increase the amount of water to 3 cups and simmer until the grains are tender, 18 to 20 minutes, before letting the rice sit off the heat in step 2. regular rice vinegar can be substituted for the seasoned rice vinegar., pickled vegetables, bean sprouts, carrot , peeled and grated on the large holes of a box grater, cucumber , peeled , halved lengthwise, seeded, and sliced 1/4 inch thick, seasoned rice vinegar, rice, short-grain white rice (see note ), water, beef , spinach, and eggs, blade steak , trimmed and cut into 1/4-inch-thick slices (see illustrations below), soy sauce, vegetable oil, shiitake mushrooms , wiped clean, stemmed, and sliced thin, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), baby spinach, salt and ground black pepper, eggs , cracked into 2 small bowls (2 eggs per bowl), toasted sesame oil

boneless chuck roast or blade steak, trimmed and cut in 1-inch cubes, salt and pepper, vegetable oil, yellow onions (about 3 medium), halved and sliced about 1/4-inch thick (about 8 cups), tomato paste, garlic, minced or pressed through garlic press (about 2 tsp), all-purpose flour, low-sodium chicken broth, low-sodium beef broth, dark or amber ale. (o doul s amber non-alcoholic beer works fine), fresh thyme , tied with kitchen twine, bay leaves, cider vinegar

extra-virgin olive oil, pork blade steak, diced, garlic salt, freshly ground pepper, garlic, minced, green chile peppers, drained and diced, canned diced tomatoes, red pepper flakes, all-purpose flour, new mexico red chili powder, garlic, all-purpose flour, garlic salt, freshly ground pepper, extra-virgin olive oil, beef top sirloin, diced, corn tortillas, toasted or lightly fried, shredded cheddar cheese, eggs, kosher salt and freshly ground pepper, shredded lettuce and diced tomatoes, for garnish

six 1-inch-thick boneless beef blade steaks , pierced all over on both sides with a fork, red bell peppers, quartered, zest from 2 navel oranges, removed with a vegetable peeler, fresh orange juice, vegetable oil, garlic cloves, soy sauce, dried hot red pepper flakes, cider vinegar, salt

whole beef strip loin , trimmed of fat and trimmings reserved, salt, prepared horseradish, freshly ground black pepper, grapeseed oil, fat and trimmings from the beef, garlic, lightly crushed with the side of a knife blade and minced, red onion, diced, dry hopped pale ale, beef base stirred into 2 cups water, tomato paste, butter, cubed, carrots, peeled and cut julienne and blanched for 2 minutes in salted water, haricots verts, trimmed, grapeseed oil, shallots, thinly sliced, yellow bell pepper, stem and seeds removed and cut julienne, green bell pepper, stem and seeds removed and cut julienne, salt and freshly ground black pepper, potatoes, peeled and cut into 1-inch chunks, grapeseed oil (as needed to saute the onion and rissole cakes, respectively), white onion, diced small, salt and freshly ground black pepper, scallions, white and tender green parts only, sliced on the diagonal into 1/4-inch thick slices, cooked backfin or lump crabmeat (avoid canned), canola oil , as needed, for frying the onion rings, all-purpose flour, cornstarch, baking powder, salt, dry hopped pale ale, white onion, sliced into 1/2-inch slices

beef shoulder top blade (flat iron) steaks or 1 beef top round steak, cut 3/4-inch thick, dark sesame oil, minced fresh ginger, garlic, minced, salt and freshly ground black pepper, ready-to-serve beef broth, sliced green onions, mirin , or rice wine vinegar, cooked fresh asian-style thin-cut noodles or unseasoned instant ramen noodles, matchstick-style shredded carrots

beef round sirloin tip center steaks, cut 1 inch thick (flat iron) or 1 1/2 lbs beef shoulder top blade steaks (flat iron), teriyaki sauce, divided, fresh lime juice, red curry powder, dried rice noodles, sliced red bell pepper , strips, sliced fresh basil, sliced green onion , strips (3 x 1/8-inch strips), black pepper

brown sugar, smoked paprika, ground black pepper, flat iron steaks , beef shoulder top blade, ready-to-serve beef broth, brown sugar, smoked paprika, chipotle hot sauce, olive oil, onion, cut in 1/2, thinly sliced, brown sugar, french bread, mozzarella cheese

pork chops, any cut , including blade cut or 4 -6 shoulder steaks, all cut 3/4 to 1-inch thick, onion, thinly sliced (optional), salt, pepper, chicken broth, cling peach halves, separating syrup from peaches, chili sauce (i prefer heinz brand), lemon juice

grapeseed oil , as needed to sear steaks, beef bottom round roast , julienned, salt and freshly ground black pepper, paprika, white onion, diced, garlic, lightly crushed with the side of a knife blade, and minced, white mushrooms, cleaned trimmed, and sliced, red wine, beef stock, egg noodles, sour cream, prepared horseradish, minced fresh flat-leaf parsley