Asian Noodle & Beef Salad. https://www.thekitchn.com/how-to-make-a-pan-sauce-from-steak-drippings-240331 Bacon fat is loaded with smoky flavor, meaning you can save it and use it for cooking, where it will enhance everything from baked goods to corn on the cob—even a grilled steak. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. Join the discussion today. The bad fat is instead the kind that comes as a thick layer of external fat. —Tiffany Martinez, Aliso Viejo, California, This homey recipe of steak and egg noodles in a creamy sauce is just like what we had at my gran’s house when we’d visit. Type of Steak: Tri-tip. I will always roast some vegetables in the pan with a roast like this, as the melting fat will give them a nice crust and incredible flavor. Cooking a steak duck fat creates a perfect exterior steak crust and intensifies the already rich flavor steak flavor. 1 / 22. Long popular… This boils off any moisture rather quickly. I add butter, garlic and olive oil while cooking. In a large dutch oven brown steak (roasts) on all sides in a hot pan with vegetable oil. "While I'm a big fan of potato wedges done with olive oil and/or butter, these really are better," says Chef John. — Taste of Home Test Kitchen, When I need a speedy skillet supper, this pepper steak comes to my rescue. Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. And it doesn’t take a lot of fat either. Serve your ribeye with fresh herbs, salt, pepper or a small amount of melted butter. The salsa, sour cream and garnish elevate it into quick, satisfying meal. The top sirloin is an entirely different cut of meat from the sirloin (it’s located on the … The appearance is similar to the Ribeye with its extensive marbling, a term that refers to the thin white strips of fat that run through the meat, and it is these intramuscular fat ribbons that give it an intense flavor. discussion from the Chowhound General Discussion, Steak Ingredients food community. FAT IS FLAVOR, but really? Turn the rib loin over and remove the intercostal muscles (the between-the-rib meat). Other Names for the Flat Iron Steak Marbling is key to steak perfection, but any extra fat is a no-go for me. Bruschetta: Use your seared steak to top Italian-style toast with beef’s favourite cheese – stilton. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. This one with steak and veggies is for folks who like their pie with everything on top. The meat tastes much better that way. —Kelsey Casselbury, Odenton, Maryland, This is a very popular dish at restaurants in central Pennsylvania. And that's how I made the best steak I've ever had in my entire life. If you are not eating the fat, if you trim out the whole fat, cook the steak, then eat it. Taste of Home is America's #1 cooking magazine. It’s pretty, too, with the red pepper, green broccoli and white potatoes. It's about a quarter-half inch thick and probably 10" long. —Greg Fontenot, The Woodlands, Texas, Serve this colorful stir-fry with savory strips of flank steak and plenty of veggies over rice for a satisfying supper that’s on the table in less than half an hour. The fat that renders out is also useful for future cooking of whatever it came from (duck fat for duck confit, for example). With this flavorful stir-fry on the menu, you’ll be out of the kitchen with time to spare! Trim away any excess fat and silver skin from the surface of the cut to make trimming the cap easier later. (6) USWM Selections: Skirt Steak, Inside Skirt Steak After taking the steak out of the oven, I seared both sides in the duck fat for about 45 seconds each to form a nice crust and bring the temp up to 130ish for med rare. The pinwheel crust on top has become my signature. —Janice Fehr, Austin, Manitoba, I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. View Recipe this link opens in a new tab. It sounded so fantastic I had to try it for myself. Subscribe to our newsletter to get the latest recipes and tips. Of course, if you're not into cooking with bacon fat, we'll also show you how you can safely and properly dispose of it. —Tamara Steeb, Issaquah, Washington, The best part of throwing a weeknight party is being able to enjoy time with family. When this fat shrinks it can cause the meat to curl and the pressure it exerts on the meat can squeeze the juices right out of the steak. Equally, certain parts of the bottom sirloin, such as the tri-tip, ball-tip, or flap steak, will do well for dishes such as kebab or stew. and the Flat Iron steak that is full of marbling for flavor and tenderness. Step 1 - Season steak with Kosher salt and pepper.For best results, allow steak to reach room temperature if you have the time. Triple Pepper Steak Sandwiches. Add a little peanut butter to the melted fat before you toss in the bread. Thin strips of Top Round Steak are quickly cooked in teriyaki sauce before joining thin spaghetti noodles and cucumbers in a flavorful peanut butter sauce. Avoid using steak sauce or other dressings that may also be high in fat. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. —Gayle Lewis, Yucaipa, California, This salad just explodes with flavors. Trim off the lip of the loin. Onion rings: Although it may not be the most romantic food, onion rings are a popular accompaniment for steak on Valentine’s Day. Instead of deep frying, roast or broil in the oven, shallow-fry in a pan … Basically, all the fat along the sides will be gone along with all the globs of fat that can be taken out. This is how I cook my steak. —Kristin Shaw, Castleton, New York, Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. Though thin, it is still strong and prone to shrinking much faster than the meat. Commonly referred to as “marbling,” it’s the fat that weaves its way through the steak itself, melting as it’s cooked and making the steak tender, juicy, and decadent. Duck Fat Steak Fries Credit: Chef John. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. —Patricia Swart, Galloway, New Jersey, This dinner for two is loaded with lots of flavor and color. —Monica Williams, Burleson, Texas, At lunch one day, a friend told me about a steak salad she’d had at a party. It’s one of my favorite “memory meals,” as I call them. Intramuscular fat, on the other hand, is a whole other story. Resting steak leads to a juicier interior, but it means you end up losing that crispy, sizzling crust in the process. This meaty salad is wonderful at the start of asparagus season. https://www.delish.com/cooking/recipe-ideas/g2991/weeknight-steak-dinners This keto recipe is all about getting a perfectly cooked steak… Freeze chunks for a suet feeder, or mince and freeze and add to whatever feeder will have big enough openings for it – or toss on the ground with bird seed. Greek Beef Salad | 40 min Mix up a satisfying Mediterranean-inspired salad, with Top Sirloin Steak, cucumber, feta cheese and olives. Can’t seem to get enough of that tangy dressing! You can easily double the recipe when company drops by. Find the seam on the rib-side where the cap runs parallel to the length of the rib. —Tessa Edwards, Provo, Utah, These open-faced steak sandwiches play up the popular combo of steak and garlic bread. Calories 206; Fat 5.4g; Saturated Fat 2.06g; Protein 39g Top round steak Cut from the hip (part of the round) and considered flavorful and more tender than other cuts from the round. —Rosa Evans, Odessa, Missouri, We crave pizza that’s super fast, cheesy and original. So is there anything to do with a chunk of beef fat? I dont really want to throw it away I'm sure there's something I can do with it. The chipotle cream sauce can be made up to three days in advance.—Robert Taylor, Shawnee, Kansas, When I have a little extra time to play with, I caramelize the onion in this recipe to add a different flavor. Like the fat on a rump cap or sirloin (porterhouse) steak. Prepared sweet-and-sour dressing is good on this salad, too. You can get a well marbled stip that doesn't have the high concentration of fat on the perimeter like the ribeye does. Every roast, steak, pot roast, stew, pan roast, and hamburger I make will have some animal fat on it or in it. The browning adds so much flavor, so be sure and brown the meat well. Repurpose last night's steak into one of these amazing dishes. Read the Steaks ... Do you eat the fat? —Kadija Bridgewater, Deerfield Beach, Florida, My Asian-inspired pasta salad is crunchy, tangy and light. Steak Crostini with Carrot-Horseradish Marmalade, Do Not Sell My Personal Information – CA Residents. Protein: 50g. We all say it! —Arlene Erlbach, Morton Grove, Illinois, When I’m looking for a fast entree, I turn to this beef and broccoli stir-fry. Its great flavor and the fact that leftovers just get better have made it a family favorite! Just slightly melt a portion of the fat and mix in bird seed like sunflowers, cracked corn, peanuts, dried fruits, nuts, seeds etc. —Janelle Shank, Omaha, Nebraska, On cool nights, nothing hits the spot like a steaming homemade potpie—especially one you can get on the table fast. Home Recipes Ingredients Meat & Poultry Beef Steaks, Make parts of this recipe ahead of time and you can assemble the sandwich quickly for a weeknight meal. Fat: 55g. Also you could render it and soak bread cubes in it for the birds. —Karen Dunn, Kansas City, Missouri, My husband and I came up with these open-faced sandwiches when we didn’t have much in the refrigerator. My family would eat it nonstop if we could. I'm making moroccan style shish kabobs for dinner, the chunk of beef we got had a nice thick slab of fat on the side that I cut off. —Linda Flynn, Ellicott City, Maryland, I’ve been making little tweaks to this family favorite for years. The Talk forum is closed - check out our Reddit, Facebook, and Twitter accounts instead. 22 Ways to Use Up Leftover Steak. —Jade Fears, Grand Ridge, Florida, A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. Steak & Blue Cheese Pizza. Calories: 725. —Deyanne Davies, Rossland, British Columbia, I found this recipe in a movie magazine some 20 years ago. Different steaks have plenty of different uses, largely dependent on the intramuscular fat content. Add more oil if necessary to brown all the roasts. Any other visible solid sections of fat can be easily trimmed off to to ensure your cut is as lean as possible. Prevent the Problem: Use Less. I like to dish it up over spaghetti, but you could use fried noodles instead. Stand the steak up on the fat-free side and use your knife to cut through the fat strip right up to the meat, but not into the meat. If using fresh onion, add it to the pan with some additional oil and saute until tender. Substitute chopped green onions or chives for the cilantro if desired. —Nancy Collins, Clearfield, Pennsylvania, I usually use leftover barbecued steak to make this fabulous main dish salad. Perfect for fajitas or kabobs, skirt steak is a fattier option that maintains excellent flavor when grilled in strips. This fork-and-knife sandwich works very well with leftover fajita meat and peppers, or as a way to use leftover grilled steak or chicken. When I dry the fat I do it on the stove top but I like to get it about 240 +/- deg. Step 2 - In large cast iron skillet, heat 2 tablespoons of duck fat over high heat. The tender meat is slightly sweet, with a hint of brown sugar and molasses. Skirt steak has 30 grams of fat per 9 ounce serving, or 45% daily value. No doubt about it, duck fat is the best way to make incredibly crispy oven-roasted steak fries. 30 seconds on each sides until I get the perfect rare-medium-rare steak. Taste of Home. Net Carbs: 4.5g. Cooking Directions. Prep everything ahead, then layer up the crostini right before party time. Even then, it's going to be a little too chewy, especially compared to the meat from the top sirloin. Then fold it into an omelet — perfect for breakfast or a quick breakfast-for-dinner. (When it stops making a frying sound and stops bubbling you know it is dry) wait a few minutes after the moisture is cooked off to get the fat up to 240. , Pennsylvania, I usually use leftover barbecued steak to make trimming the cap runs parallel the! One with steak and add it to sauteeing onions, bell peppers, or ask to... Before you toss in the bread I 'm sure there 's something I can do it! 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