25852 freakin lievable steaks with port and cambozola glaze Recipes

balsamic vinegar, olive oil, onions, vertically sliced, sea salt, steak, trimmed (flank or round), pepper, freshly ground, dried thyme

bacon strips, diced, beef top sirloin steaks (6 oz each), salt, divided, pepper, divided, sweet onion, thinly sliced, balsamic vinegar, molasses

crushed pineapple , and juice, crystallized ginger, teriyaki sauce, garlic, minced, onions, diced, brown sugar, black pepper, steak, port wine (optional)

rib eye steaks, trimmed, garlic salt, lemon pepper, butter, olive oil, port wine, cambozola cheese

filets mignons, each about 1 1/4 inches thick, tawny port, red-wine vinegar, dijon mustard, olive oil

filet mignon, each about 1 1/4 inches thick, tawny port, red wine vinegar, dijon mustard (i use grey poupon country dijon), olive oil

sized red onions, rind of 1/2 lemon , cut into strips with a potato peeler, olive oil, salt and freshly ground pepper, port, balsamic vinegar, raisins, brown sugar

tuna steaks , at least 1-inch thick, oil, salt and pepper, diced tomato, garlic, minced, lemon wedge, to serve

tuna steak, olive oil , plus, olive oil, lime juice, balsamic vinegar, garlic cloves, minced, fresh ginger, minced, cilantro, chopped plus, cilantro, chopped, honey

fresh cilantro leaves , tightly packed, fresh parsley leaves , tightly packed, garlic cloves, minced, olive oil, fresh lemon juice, salt, smoked paprika, ground cumin, ground red pepper, new york strip steaks (1-inch thick ), pomegranate juice, brown sugar, balsamic vinegar

filet of beef, about 1 1/2 inch thick (or small steaks of your choice), coarse salt (kosher), red onion, finely chopped, balsamic vinegar, fresh coarse ground black pepper, butter

fat-skimmed chicken broth, cambozola cheese (about 1/2 lb.), cut into chunks

steak (i use sirloin), mushroom (2-4 portobello caps or any you prefer), sweet onion, soy sauce (i use pearl river bridge superior light ), port wine, garlic clove (crushed ), flour (to coat the mushrooms), olive oil

untrimmed hanger steak, trim fat and silverskin from steak. marinate steak and scraps for 24 hours refrigerated., whole black peppercorns, crushed bay leaves, dry thyme, onion, peeled and sliced, carrot, peeled and sliced, garlic , smashed, full bodied red wine, port wine, olive oil, olive oil, shallots, peeled and trimmed, shiitake mushrooms, stems off, washed and split, (stems added to stock), port wine, butter, chopped rosemary, salt and pepper to taste

port wine, boneless turkey breast half, salt, pepper, olive oil

steak, 2 pieces 1 inch thick (rib eye , sirloin , tournedos), button mushrooms, creme fraiche (unsweetened cream 30-40%), garden cress, port wine, butter, salt & pepper

ham steak, brown sugar, maple syrup, dijon mustard, distilled white vinegar