Top 5 Steak Dinners

1. Stuffed Steak Rolls

Ingredients
for 6 rolls

2 tablespoons canola oil, divided
3 tablespoons garlic, chopped
2 sweet onions, like Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 lb flank steak
4 oz baby spinach, 1 package
9 slices provolone cheese

Preparation

1. Preheat oven to 350°F (177°C).
2. Heat one tablespoon of the oil in a pan over medium-high heat.
3. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15–20 minutes. Remove from heat and set aside.
4. Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
5. Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
6. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
7. Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare.
8. Remove the toothpicks, then serve!
9. Enjoy!

2. Steak Nachos

INGREDIENTS

2 russet potatoes, sliced

1 pound skirt steak

4 Tbsp. olive oil

Salt (to taste)

Pepper (to taste)

2 tsp paprika

1 cup shredded cheddar cheese

½ cup shredded Monterey jack cheese

Sour cream

Salsa (optional)

2 minced green onions

PREPARATION

1. Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika.

2. Lay the potatoes on a baking sheet and bake at 450˚F / 230˚C for 20 minutes.

3. Season skirt steak with salt and pepper. Cook on high heat for roughly three minutes each side, for medium-rare.

4. Let the steak rest for 10 minutes, then slice into cubes.

5. In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with steak, then cheddar and monterey jack cheese. Broil for five minutes or until the cheese is melted.

6. Serve immediately with sour cream, salsa, green onions or any topping of choice.

3. 7-Layer Steak Sandwich

INGREDIENTS

2 (12-oz) sirloin or top loin steaks*

Kosher salt and freshly ground pepper

¼ cup plus 2 tablespoons vegetable oil, divided

2 tablespoons unsalted butter

½ large yellow onion, chopped

2 cups button mushrooms, chopped

1 large sourdough bread boule

6 slices cheddar cheese

1 cup baby spinach

6 strips cooked bacon

6 slices Provolone or Swiss cheese

*Sirloin or top loin steaks work great for this recipe, but you can use any boneless cut of steak that you like best.

PREPARATION

Season each steak generously with salt and pepper, making sure to rub the salt and pepper into the sides of the steak.

In a cast iron skillet, heat the vegetable over high heat until smoking hot. Lay the steaks in the pan and cook for about 2 minutes. Flip the steaks, then add the butter, swirling it around the pan. Using a large spoon, scoop the melted butter over the tops of the steak, basting them continuously. Cook for about 2 minutes to get medium rare. (Check the steaks with an instant read thermometer if you have one; you want an internal temperature of about 135˚F.) Set the steaks aside on a cutting board to rest.

Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium-high heat. Add the onion and mushrooms and sauté, stirring constantly, until caramelized, about 20 minutes.

Using a serrated knife, slice the top off the bread and scoop out the insides to create a bread bowl. Nestle one steak into the bottom of the bread bowl. Layer the cheddar cheese evenly on top. Add the caramelized onions and mushrooms and use a spoon to spread them evenly over the cheese. Top with the spinach, then the bacon, then the Swiss cheese. Finally, put the second steak on top, tucking it under the lip of the bread bowl. Cover with the bread lid and wrap the entire loaf in foil.

Place the wrapped sandwich in the fridge and put a cutting board on top of it. Stack books on the cutting board to compress the sandwich. Chill in the fridge for at least 5 hours.

Preheat the oven to 250˚F. Remove the foil from the sandwich and place it on a baking sheet. Bake for 20 minutes, until the bread is slightly crisp. Slice into wedges and enjoy!

4. Steak and Avocado Salad

Ingredients
for 2 servings

1 lb sirloin steak, about ½ inch (1cm) thick
salt, to taste
pepper, to taste
2 tablespoons oil
2 hearts romaine lettuce, chopped
3 hard-boiled eggs, diced
2 avocados, diced
2 cups cherry tomato, halved
3 tablespoons caesar dressing

Preparation

1. Salt and pepper the steak on both sides, being sure to rub in the seasoning.
2. Heat the oil in a pan over high heat until slightly smoking.
3. Sear the steak for about 2 minutes per side.
4. Rest the steak on a cutting board for 10 minutes.
5. Slice the steak.
6. In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing.
7. Toss the salad until evenly coated and serve.
8. Enjoy!

5. Garlic Butter Steak

Ingredients
for 2 servings

1 ribeye steak, 2 inch, 5 cm thick, preferably USDA Prime
salt, to taste
pepper, to taste
3 tablespoons canola oil
3 tablespoons butter
3 cloves garlic, peeled and smashed
2 sprigs fresh rosemary
3 sprigs fresh thyme

Preparation

1. Preheat oven to 200°F (95°C).
2. Generously season all sides of the steak with salt and pepper.
3. Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done (you monster).
4. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
5. Sear the steak for 30 seconds on the first side, then flip.
6. Add the butter, garlic, rosemary, and thyme and swirl around the pan.
7. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
8. Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
9. Turn the steak on its side and cook to render off any excess fat.
10. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
10. Slice the steak into ½ -inch (1 ½ cm) strips, then fan out the slices and serve.
11. Enjoy!