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How To make Festive Citrus Sirloin Strips
1 1/2 lb Beef top sirloin steak,1"
Thick 5 md Mushrooms,thinly sliced
1 Red onion,sliced and
Separated into rings 1 pk Romaine lettuce leaves,torn
MARINADE:
1/4 c Fresh lemon juice (about 2
Lemons) 1/2 c Orange juice
1/4 c Red wine vinegar
1 cl Garlic,minced
1 tb Honey
3 tb Light olive oil
1/4 ts Ground white pepper
1/4 ts Salt
1/2 ts Thyme
GARNISH:
1 Artichoke, orange and lemon
Slices Trim excess fat from beef. In shallow dish,combine marinade ingredients,using 2 of the tbsp. of oil.Reserve 1/4 cup marinade to toss with vegetables.Add beef,turning once to coat.Cover;marinate in refrigerator 1 hour.Refrigerate reserved marinade.Remove beef from marinade.Place in shallow baking pan.Pour any leftover marinade onto beef.Bake @ 450 degrees 10 to 15 minutes or until desired degree of doneness. Meanwhile,saute onion and mushrooms in remaining tbsp. oil 2 to 3 minutes.In small saucepan,heat reserved marinade 2 to 3 minutes until warmed.Pour in large bowl;toss in torn lettuce,sauteed onions and mushrooms.Arrange serving platter with lettuce leaves.Carve steak diagonally into thin slices;fan onto lettuce leaves.Place onion rings and mushrooms along and over beef slices.Pour any remaining marinade ( from vegetable toss) over beef. Place artichoke on 1 side of platter with lemon and orange slices around it,forming a flower effect.Makes 6 servings.
How To make Festive Citrus Sirloin Strips's Videos
Crescent City Surf & Turf Recipe: New York Strip Steak and Jumbo Shrimps
Our Corporate Chef Paul Schieble shares an elegant and delicious Crescent City Surf & Turf recipe of a Grand Western Angus Reserve New York Strip Steak and Jumbo Black Tiger Shrimp, to prepare in-door specially for these upcoming holiday season. Enjoy!!
Crescent City Surf and Turf
Grilled Grand Western Reserve Filet Mignon and Jumbo Shrimp
with Cajun Butter
Ingredients:
4 ea. 16 Oz. Grand Western Angus Reserve, Center Cut N.Y. Strips
12 ea. Jumbo Shrimp, raw, peeled and deveined
T.T. Kosher Salt
T.T. Black Pepper, coarse ground
Crescent City Butter:
½ Lb. Butter, softened
1 tsp. Fresh Lemon Zest
2 Tbsp. Fresh Lemon Juice
¼ cp. Flat Leaf Parsley, chopped
1 Tsp. Fresh garlic, minced
½ tsp. Cajun Seasoning
¼ tsp. Hot Sauce
Method:
Place all ingredients in small mixed bowl and blend well.
To Assemble:
Thread three jumbo shrimp onto four skewers, season with salt, pepper and brush with oil.
Season filet mignons with salt and pepper and brush with oil.
Over hot grill cook filet mignons to desired doneness (med. rare 125° internal temperature recommended) remove from grill and let rest five minutes.
When filets are halfway cooked, place shrimp skewers on grill and cook approximately 4 to 5 minutes each side.
In small sauce pan, melt Cajun butter slowly and gently.
Place filet mignon on serving plate and spoon 1 Tbsp. of butter over steak.
Lay skewer of shrimp over steak and drizzle 1 more Tbsp. of butter over shrimp.
Serve with grilled zucchini and Fingerling potatoes.
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How to grill Pepper Steak Strips | Recipe
In Wraps, as Kabobs or hot off the bone, these Strip Steaks are always good eating here at the Pit. And they're real easy to barbecue on the ol' grill, as shown by the BBQ Pit Boys.
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Valentine's Day Surf & Turf Dinner ❤️ Angus New York Strip Steak & XL Shrimp | ThymeWithApril
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Surf & Turf Dinner
2 Angus New York Strip Steaks
12oz raw shrimp (
3 chopped garlic cloves
2 tbsp fresh lemon juice
1/2 c white wine
1-2 tbsp avocado oil
4 tbsp unsalted butter
sea salt
black pepper
2 tbsp fresh chopped parsley
Clean and detain the shrimp. Pat dry & season and toss shrimp with sea salt and black pepper. Set aside. Take out steak 45 mins before cooking them This will prevent the beef from becoming tough when you cook them. Make sure you pat them completely dry on both sides. Season really good with sea salt and black pepper. Heat a cast iron skillet with avocado oil over medium high. Place both steaks in skillet and cook for 3-4 mins without touching them. Then flip over and add 2 tbsp unsalted butter. Reduce heat if too high. Drizzle steak with melt butter for another 3 mins. Note*** Cooking to your desired temperature. Once steak is done cooking place & rest steak on a plate and cover with foil so juice can redistribute back into the meat. Drain any excess oil in the pan but keep the bits on the bottom of the skillet. Melt 2 tbsp unsalted butter. Add shrimp to the skillet and cook for 1-2 mins. Space them out and do not overlap. Flip after 1-2 mins. When shrimp turn pink they are cooked. Take shrimp out the pan and rest on a plate. In the same skillet add chopped garlic and white wine to deglaze the pan. Then add 2 tbsp fresh lemon juice. Stir everything together. Add shrimp back to the pan. Then top with fresh chopped parsley. Plate with cooked steak and shrimp. EAT AND ENJOY!
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Gordon Ramsay's Ultimate Guide To Christmas Side Dishes
With Christmas around the corner, here are some side dishes to stun your family.
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Gordon Ramsay's Top 10 Tips for Cooking the Perfect Steak
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Turkey steak with lemon garlic sauce
a quick easy and healthy meal using turkey steaks