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Showing posts sorted by relevance for query Steak. Sort by date Show all posts
Showing posts sorted by relevance for query Steak. Sort by date Show all posts

Sunday, November 20, 2022

Texas Roadhouse Steak Seasoning

Texas Roadhouse Steak Seasoning

Texas Roadhouse Steak Seasoning, how to make Texas Roadhouse Steak Seasoning, Texas Roadhouse Steak Seasoning near me.

Texas Roadhouse Steak Seasoning

When i check search in google about this recipe i found a lot of peaople looking for resturant or place where they can find and eat this Texas Roadhouse Steak Seasoning so i decid to give you this recipe, about how to make Texas Roadhouse Steak Seasoning quick and easy to make....

2 teaspoons coarse kosher salt

2 teaspoons brown sugar

¼ teaspoon cornstarch

½ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon turmeric

½ teaspoon paprika

½ teaspoon chili powder

1 teaspoon black pepper

Step 1:
Combine all ingredients together in a Ziploc bag and seal tightly. Shake the ingredients in the ziploc bag so as all the ingredients can combine evenly.

Step 2:
Cover the sides of the steak with the seasoning generously and evenly, then allow it to sit for about 40 minutes, in order for the salt to penetrate through the surface and break down the muscle fibers to give softer and tender meat.

Step 3:
After you have grilled, and it comes out nice and hot, place the steak on it and allow to cook for 4-5 minutes, until it is browned and slightly charred.

Step 4:
Flip the steak over and allow to cook for an additional time of 5 minutes for medium rare, 7 minutes for medium rare, and 10 minutes for well done.

Friday, September 17, 2021

Cheesesteak Quesadilla



History of Quesadilla:

Literally meaning “little cheesy thing,” quesadillas originated in northern and central Mexico in the 16th century.

Corn tortillas were already popular among the Aztec people. They often stuffed them with squash and pumpkin and baked them in clay ovens as a sweet dessert. In 1521, Spanish settlers brought sheep, lambs, and cows with them to New Spain, thus introducing indigenous people to cheese and other dairy products. The indigenous people continued stuffing their tortillas with pumpkin and squash, but also added cheese to the mix. Thus, the quesadilla was born.

The quesadilla quickly increased in popularity, and to this day has remained a favorite dish in Mexican cuisine.


•1 lb Beef Sirloin Steak, (Cut in thin strips)

•1 Bell Pepper, (Sliced)

•1 Onion, (Sliced)

•2 tsp Lawry’s Seasoned Salt, (Divided)

•1 tsp McCormick Montreal Steak Seasoning

•1 tsp Pepper, (Divided)

•16 Slices Provolone Cheese

•4 Large Flour Tortillas

•Canola Oil

•Non-Stick Cooking Spray


•For the steak-combine the sliced steak, 1 tsp seasoned salt, steak seasoning, and 1/2 tsp pepper in a ziplock bag. Mix until the seasoning has evenly coated the steak.

•Heat 1 tbsp of oil in a cast-iron skillet over medium-high heat. Sear sliced steak in batches for 1 to 2 minutes per side depending on how done you like your steak. Do not overcrowd the pan. Add 1 tbsp of oil if the pan gets to dry. Remove steak from pan. •Heat 1 tbsp oil over medium heat in the same skillet. •Toss in sliced onion and bell pepper. Sprinkle with 1 tsp seasoned salt and 1/2 tsp pepper. Saute veggies for 5 minutes or until tender, stirring frequently.

•Now assemble the quesadillas. Heat large skillet or griddle on medium-high heat. Spray with non-stick cooking spray. Place flour tortilla on the pan. Lay 4 slices of Provolone cheese evenly on the flour tortilla. On one side, top with steak. On the opposite side, top with the sauteed peppers and onion. Once the cheese has melted, fold the flour tortilla in half. Remove from the skillet and cut into 4 wedges. 


Friday, May 20, 2022

Steak And Shrimp Hibachi



Steak and Shrimp Hibachi
Easy Shrimp Fried Rice Recipe,How to Make Chinese Fried Rice | Chinese Take Out Style Fried Rice Recipe

How to make shrimp fried rice, Chinese fried rice

Hibachi Recipe:

1 lb Shrimp, raw
1 pound of steak, top sirloin steak ( or any kind of steak you like)
1 ½ -2 cups of white rice, cooked (you can also get rice in a bag)
3 eggs
3 tablespoons Soy sauce
1 large zucchini, sliced
½ cup Frozen peas and carrots mix (optional)
1 sweet yellow onion, sliced
4 teaspoons of canola oil (veggie oil is ok)
Salt, pepper, garlic powder and onion powder to your liking
for the steak
Salt and pepper for the shrimp, veggies and rice – to your liking

Boil the rice according to the package instructions then set aside.

Slice ½ of the onion into thin bite size pieces then set
aside. Slice zucchini into coin sized pieces and then into even
smaller pieces then set aside.

Add a little cooking oil to the skillet on medium heat. Season
with salt/pepper to your liking. Add shrimp to hot skillet and cook on each side for about
2-3 minutes.Remove shrimp and set aside.

Add cooking oil to pan. Season the steak and add it to the
same skillet. Cook on each side for about 5-6 minutes or until done to
your liking.

Add cooking oil to pan and cook onions on medium heat.
Cook for about 1-2 minutes.Add the zucchini to the onions in the pan. Cook onions until translucent and until the zucchini is golden brown. Veggies should be tender, can take 7-10 minutes. Season with salt/pepper to your liking. (Let the zucchini
cook on each side and stay in the same place for a few minutes to brown it)

Add cooking oil to the skillet on medium heat and add 3 raw
eggs. Scramble the eggs until done and then add frozen veggies.
Cook for about 2-3 minutes. Add rice to the skillet and mix ingredients thoroughly.

Add soy sauce (and any other seasonings you like) and stir

Add a few chopped or whole shrimp to the rice if you like
and set aside.

Chop the steak into bite sized square pieces and set aside.

Add the rice to a plate. Followed by adding the veggies,
steak and shrimp.

Serve with yummy sauce.

Yum Sauce Recipe:
1-1/4 cup mayonnaise
1-1/2 teaspoon tomato paste
1/2 teaspoon garlic powder, ground
1/8 teaspoon onion powder, ground
1/8 teaspoon Black Pepper, ground
1 tablespoon butter, melted
1 teaspoon powdered sugar
1/2 teaspoon paprika, ground
1 pinch of salt
1/8 cup water
Optional-2 drops of Tabasco Sauce

Add all the ingredients in a bowl and mix well. Refrigerate the sauce for a few hours to allow all the flavors to marinate together.

Thursday, July 7, 2022

Steak Fajitas



• 2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips

• 1 red pepper deseeded and sliced into thin strips

• 1 green or yellow pepper deseeded and sliced into thin strips

• 1 medium onion peeled and sliced into thin strips

• 3 tablespoons olive oil

• 1 tablespoon lime juice

• 1/2 teaspoon chili powder

• 1 teaspoon ground cumin

• pinch cayenne pepper

• 1/2 teaspoon Kosher salt

• 1/2 teaspoon fresh ground black pepper

• 2 cloves garlic minced

• 6-8 tortillas warmed


Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ of the marinade over steak, ⅓ of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.

When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade. Serve with warm tortillas and desired optional garnishes.

Wednesday, November 2, 2022

Tacos de Carne Asada



Tacos de Carne Asada

  • Yield: 8 servings
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
Carne Asada Tacos take your classic beef taco flavors to the next level and it takes just five minutes of prep work with a spicy citrus marinade.


  • 1½ lbs. flank or skirt steak, trimmed of excess fat

  • 1 bottle (24.5 oz.) Mojo Criollo

  • ½ white onion, very finely chopped

  • ¼ cup finely chopped fresh cilantro

  • 2 limes, one juiced (about 2 tbsp.), the other cut into wedges

  • ½ tsp. salt

  • 1 tbsp. Corn Oil

  • 12 Corn Tortillas


1. Cut steak into ½” pieces; transfer to a large non-metallic bowl or deep dish. Pour Mojo over steak, making sure all pieces are completely submerged; cover and transfer to the refrigerator. Marinate at least 2 hours or up to 24 hours. Bring steak to room temperature 30 minutes before cooking; drain and discard marinade. 

2. Meanwhile, in a small bowl, mix together white onion, cilantro, lime juice, and salt until combined; cover and refrigerate until ready to use.

3. Using a paper towel, pat steak dry. Heat oil in a large non-stick skillet over medium-high heat. Add steak, making sure not to crowd the pan; cook in batches, flipping occasionally, until dark golden brown and cooked through, about 5 minutes per batch; transfer to serving platter; tent with foil to keep warm.

4. Heat a large griddle, cast-iron skillet, or another heavy skillet over medium-high heat. Add enough tortillas to cover the surface of the griddle; leaving some space between each tortilla. Cook, flipping once, until very lightly charred, warmed through, and pliable, about 30 seconds per batch; transfer tortillas to tortilla holder, a foil packet, or clean dish towel to keep warm.

5. To assemble tacos, fill the tortilla with meat; garnish with reserved onion-cilantro mixture. Drizzle with taco sauce, if desired. Serve with lime wedges.

enjoy !!

Cheese Steak Tacos With Buffalo Fries



Cheese Steak Tacos With Buffalo Fries

Philly Cheese Steak Tacos are a fun and easy dinner recipe your whole family will love.

These ground beef tacos are loaded with mozzarella cheese, onions and green peppers.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

I love tacos and my favourite way to make them is to bake them in the oven.

Old El Paso Stand and Stuff Taco Shells make it so easy to stand up all your taco shells in a pan and fill them up without them falling all over the place.


  • 22 oz bag of waffle fries
  • 1/2 lb beef
  • 1 packet of taco seasoning
  • 1/2 yellow onion
  • 2 tbsp oil
  • 3/4 cup shredded cheddar
  • 3/4 cup shredded Monterrey Jack cheese
  • 1 large tomato seeds taken out and diced
  • 1 ripe avocado diced
  • 1/2 cup chopped scallion
Optional: soured cream for topping


  1. Preheat oven to 400, spread waffles fries on an outsized , greased cooking utensil .
  2. confirm that fries is spread in one layer. Bake until golden and crispy.
  3. While fries is baking: Heat up oil during a medium pan , over medium heat, and saute diced yellow onions until translucent. Add beef, breaking in up finely, and taco seasoning. Mix well and cook until beef is fully done.


Thursday, October 26, 2023

Crockpot Beef Tips & Gravy



Yield :

5 servings | Serving Size: 1 cup beef tips and broth and ¾ cup brown rice


Ingredients :

  • 1 small onion, sliced
  • 8 oz baby Bella mushrooms, sliced
  • 1 tbsp extra virgin olive oil
  • 1 lb sirloin steak, cut in strips, excess fat trimmed
  • Salt & pepper
  • 1 tbsp Worcestershire sauce
  • ¼ cup dry red wine + splash for deglazing
  • 2-½ cups fat free beef broth
  • 2 tbsp corn starch + ¼ cup cold water, whisked together

Preparation :

  1. Place the onions and mushrooms into the bottom of a 4.5 quart slow cooker.
  2. Then, heat the oil in a large skillet over medium-high heat. Generously season the steak strips with salt and pepper and add them to the hot skillet, and sear the meat on all sides, about 3 minutes; do not cook through.
  3. Place the meat into the slow cooker on top of the vegetables.
  4. Splash a couple tablespoons of red wine into the hot skillet and scrape the bottom to remove any browned meat bits. Add these to the crock pot.
  5. Season the beef with pepper a second time and add the Worcestershire sauce, red wine, and beef broth. Cover and cook on low for 6-8 hours.
  6. Uncover and slowly whisk in the cornstarch and water mixture. Cover and cook on high for another 45 minutes or until the gravy has thickened.
  7. Serve the beef tips over brown rice (shown), buttered egg noodles, or mashed potatoes.

Friday, September 17, 2021

Catfish Fried


10 facts about seafood :

  1. Fish should always be cooked at a low to medium temperature. When you do this, you are going to ensure that all of the moisture that the fish has is preserved is still there upon consumption. Never cook fish at a temperature more than 350 degrees. At the kind of heat, you’re risking losing a ton of flavor.
  2. You can tell if a piece of fish is fresh by doing your own little test. Get a pot of cold water and put the piece of fish in the water. If the fish floats, it means that it has been caught pretty recently. If the fish sinks, it may not be as fresh as you would like for it to be.
  3. The best way to thaw fish is by using milk. Take frozen fish and place it in milk to allow it to give it a great color and give you a great flavor.
  4. Having trouble getting oysters out of their shell? Try to get some club soda and let the oysters soak in it for a few minutes. It can help with the process of getting them out of their shells.
  5. Fish are full of Omega-3 fatty acids. Salmon, tuna, trout and herring are all fish with high levels of Omega-3. This is considered the good fat and can actually be very healthy to your heart.
  6. Pregnant women should not eat fish of any type more than twice in any given week. The reason for this is that fish can be contaminated with different types of bacteria as well as mercury that can be harmful to the unborn child.
  7. Comparing the protein content of sardines against a steak is pretty impressive. Eating 100 grams of sardines is going to give you more protein than eating a steak of the same weight.
  8. Fish can counter your sodium intake. When you consume a lot of fish, you can actually reduce some of the negative impact that your body is going to get from consuming a great deal of sodium.
  9. Halibut and tuna are the safest fish to eat in terms of bacteria. Sole is also typically seen as a very safe fish to eat.
  10. Shellfish have the ability to filter through roughly 15 to 20 gallons of water every single day.  Shellfish survive by filtering this water out.


1 lb catfish(4-6 fillets)

1 cup milk

2 tbsp vinegar

3/4 cup cornmeal (finely ground)

1/2 cup ap flour

1 tsp garlic powder

1 tsp black pepper

1 tsp paprika

1/2 tsp cayenne

1/4 tsp celery salt

1 salt

1 oil for frying

Direction :

Heat 1/2″ cast iron oil pan to 350*

Soak fish in milk and vinegar while the oil is heated

In a medium bowl, mix cornmeal, flour, and herbs

Remove fish from milk, sprinkle with salt and clay in flour mixture

Shake the excess bread and put it in oil

Bake for 2-3 minutes (until golden brown); Flip and bake for another 2-3 minutes

Sinks on paper towels


Sunday, May 22, 2022





1 large onion, thinly sliced

1/3 c. all-purpose flour

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. black pepper

6 (about 4 oz. each) beef cube steaks (I usually buy the family pack of cube steak, and cut them in half if the slices are really big-I don’t pay attention to the weight of the package, there’s always plenty of gravy)

1 Tbsp. canola oil

3 c. water, divided

1 envelope brown gravy mix (I use the reduced sodium brown gravy mix)

1 envelope mushroom gravy mix

1 envelope onion gravy mix

Hot mashed potatoes, cooked rice or cooked noodles

How To Make It:

Spray the inside of a 3-5 quart slow cooker with nonstick cooking spray. Place the sliced onions in the slow cooker.

Combine flour, garlic powder, onion powder and pepper in a large resealable plastic bag. Add steaks, a few at a time; shake until completely coated.

Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water over all. Cover; cook on Low for 8 hours or until meat is tender.

In a bowl, whisk together the 3 gravy mixes with remaining 1 c. water. Add to slow cooker; cover and cook on Low for 30 minutes longer.

Serve over mashed potatoes, rice or noodles. 6 servings.

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