Taste of Home. Top Sirloin. Repurpose last night's steak into one of these amazing dishes. 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. Don't trim ribeyes. The fat that renders out is also useful for future cooking of whatever it came from (duck fat for duck confit, for example). The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. —Patricia Swart, Galloway, New Jersey, This dinner for two is loaded with lots of flavor and color. Taste of Home is America's #1 cooking magazine. Make one of these cuts every inch along the fat strip. Prepared sweet-and-sour dressing is good on this salad, too. — Taste of Home Test Kitchen, When I need a speedy skillet supper, this pepper steak comes to my rescue. This one with steak and veggies is for folks who like their pie with everything on top. No doubt about it, duck fat is the best way to make incredibly crispy oven-roasted steak fries. Now I cook it once a week, plus my husband loves taking the leftovers to work. Step 1 - Season steak with Kosher salt and pepper.For best results, allow steak to reach room temperature if you have the time. 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. discussion from the Chowhound General Discussion, Steak Ingredients food community. —Kadija Bridgewater, Deerfield Beach, Florida, My Asian-inspired pasta salad is crunchy, tangy and light. Though thin, it is still strong and prone to shrinking much faster than the meat. Protein: 50g. —Nancy Collins, Clearfield, Pennsylvania, I usually use leftover barbecued steak to make this fabulous main dish salad. I dont really want to throw it away I'm sure there's something I can do with it. Step 3 - Sear steak.Flip every 30 seconds to build a nice crust on the outside. Step 2 - In large cast iron skillet, heat 2 tablespoons of duck fat over high heat. Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. —Gayle Lewis, Yucaipa, California, This salad just explodes with flavors. And that's how I made the best steak I've ever had in my entire life. —Tamara Steeb, Issaquah, Washington, The best part of throwing a weeknight party is being able to enjoy time with family. Long popular… Like the fat on a rump cap or sirloin (porterhouse) steak. Intramuscular fat, on the other hand, is a whole other story. Turn the rib loin over and remove the intercostal muscles (the between-the-rib meat). If you don't like the fat then pick up a strip or a sirloin, but don't trim. This boils off any moisture rather quickly. Trim away any excess fat and silver skin from the surface of the cut to make trimming the cap easier later. —Linda Flynn, Ellicott City, Maryland, I’ve been making little tweaks to this family favorite for years. Net Carbs: 4.5g. —Arlene Erlbach, Morton Grove, Illinois, When I’m looking for a fast entree, I turn to this beef and broccoli stir-fry. You can easily double the recipe when company drops by. Add a little peanut butter to the melted fat before you toss in the bread. 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. Marbling is key to steak perfection, but any extra fat is a no-go for me. Cooking Directions. —Jade Fears, Grand Ridge, Florida, A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. Also you could render it and soak bread cubes in it for the birds. —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. Duck Fat Steak Fries Credit: Chef John. Skirt steak has 30 grams of fat per 9 ounce serving, or 45% daily value. Resting steak leads to a juicier interior, but it means you end up losing that crispy, sizzling crust in the process. Duck Fat Steak Duck fat seared steaks are an excellent way to cook with duck fat for the first time. 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. 1 / 22. Its great flavor and the fact that leftovers just get better have made it a family favorite! 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. You can either do this at home, or ask us to pre-trim your beef for you in-store. Type of Steak: Tri-tip. Different steaks have plenty of different uses, largely dependent on the intramuscular fat content. This is how I cook my steak. It’s one of my favorite “memory meals,” as I call them. The pinwheel crust on top has become my signature. And it doesn’t take a lot of fat either. Every roast, steak, pot roast, stew, pan roast, and hamburger I make will have some animal fat on it or in it. Other Names for the Flat Iron Steak Avoid using steak sauce or other dressings that may also be high in fat. Basically, all the fat along the sides will be gone along with all the globs of fat that can be taken out. —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. —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. Steak and Fries Salad. 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. Can’t seem to get enough of that tangy dressing! (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. Asian Noodle & Beef Salad. 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. Substitute chopped green onions or chives for the cilantro if desired. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops. Cooking a steak duck fat creates a perfect exterior steak crust and intensifies the already rich flavor steak flavor. With this flavorful stir-fry on the menu, you’ll be out of the kitchen with time to spare! 22 Ways to Use Up Leftover Steak. —Monica Williams, Burleson, Texas, At lunch one day, a friend told me about a steak salad she’d had at a party. The bad fat is instead the kind that comes as a thick layer of external fat. Slice up leftover steak and add it to sauteeing onions, bell peppers, and mushrooms. Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. Add more oil if necessary to brown all the roasts. The meat tastes much better that way. —Tessa Edwards, Provo, Utah, These open-faced steak sandwiches play up the popular combo of steak and garlic bread. —Rosa Evans, Odessa, Missouri, We crave pizza that’s super fast, cheesy and original. The top sirloin is an entirely different cut of meat from the sirloin (it’s located on the … 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. —Deyanne Davies, Rossland, British Columbia, I found this recipe in a movie magazine some 20 years ago. Onion rings: Although it may not be the most romantic food, onion rings are a popular accompaniment for steak on Valentine’s Day. We all say it! They’ve been a favorite ever since, particularly when we need a quick dinner. 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. 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. 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. You can get a well marbled stip that doesn't have the high concentration of fat on the perimeter like the ribeye does. 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. Then fold it into an omelet — perfect for breakfast or a quick breakfast-for-dinner. Join the discussion today. I like to dish it up over spaghetti, but you could use fried noodles instead. Trim off the lip of the loin. It sounded so fantastic I had to try it for myself. (6) USWM Selections: Skirt Steak, Inside Skirt Steak Trim the external fat. I add butter, garlic and olive oil while cooking. Subscribe to our newsletter to get the latest recipes and tips. This meaty salad is wonderful at the start of asparagus season. —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. 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. My family would eat it nonstop if we could. Bruschetta: Use your seared steak to top Italian-style toast with beef’s favourite cheese – stilton. The tender meat is slightly sweet, with a hint of brown sugar and molasses. Refried beans: Go Mexican with a portion of spiced pinto and black beans. Instead of deep frying, roast or broil in the oven, shallow-fry in a pan … It was the favorite of some male star, but I don’t remember which one. Calories: 725. Steak Crostini with Carrot-Horseradish Marmalade, Do Not Sell My Personal Information – CA Residents. Is IT? If you are not eating the fat, if you trim out the whole fat, cook the steak, then eat it. 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. Fat: 55g. Average Weight: 261 g. Tri-tip is a large triangular-shaped cut of bottom sirloin. When I dry the fat I do it on the stove top but I like to get it about 240 +/- deg. But there's a way to get the best of both worlds—perfectly rested, juicy, tender meat, with a crispy, crackly, straight-off-the-fire crust—and we call it the fat flash. —Kristin Shaw, Castleton, New York, Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. I just throw all the scraps into a slow cooker with celery, carrot, and onion (veggies are optional) and let it cook for a day (or two). https://www.thekitchn.com/how-to-make-a-pan-sauce-from-steak-drippings-240331 Greek Beef Salad | 40 min Mix up a satisfying Mediterranean-inspired salad, with Top Sirloin Steak, cucumber, feta cheese and olives. Prep everything ahead, then layer up the crostini right before party time. It's about a quarter-half inch thick and probably 10" long. Max Falkowitz 10:17 PM on 10/4/2009 —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. It’s easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. 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. In a large dutch oven brown steak (roasts) on all sides in a hot pan with vegetable oil. Steak & Blue Cheese Pizza. Perfect for fajitas or kabobs, skirt steak is a fattier option that maintains excellent flavor when grilled in strips. This keto recipe is all about getting a perfectly cooked steak… https://www.delish.com/cooking/recipe-ideas/g2991/weeknight-steak-dinners "While I'm a big fan of potato wedges done with olive oil and/or butter, these really are better," says Chef John. So is there anything to do with a chunk of beef fat? The Talk forum is closed - check out our Reddit, Facebook, and Twitter accounts instead. and the Flat Iron steak that is full of marbling for flavor and tenderness. The browning adds so much flavor, so be sure and brown the meat well. Any other visible solid sections of fat can be easily trimmed off to to ensure your cut is as lean as possible. Read the Steaks ... Do you eat the fat? Even then, it's going to be a little too chewy, especially compared to the meat from the top sirloin. FAT IS FLAVOR, but really? If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. The salsa, sour cream and garnish elevate it into quick, satisfying meal. 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. Find the seam on the rib-side where the cap runs parallel to the length of the rib. Try making duck fat seared steak > Triple Pepper Steak Sandwiches. —Kelsey Casselbury, Odenton, Maryland, This is a very popular dish at restaurants in central Pennsylvania. If using fresh onion, add it to the pan with some additional oil and saute until tender. —Alma Winberry, Great Falls, Montana. Prevent the Problem: Use Less. 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. It features a tantalizing sauce made with garlic and ginger. 30 seconds on each sides until I get the perfect rare-medium-rare steak. 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Issaquah, Washington, the best part of throwing a weeknight party is being able to enjoy time with.! Steak fries fried noodles instead concentration of fat can be taken out with fat. Uses, largely dependent on the intramuscular fat content pan with some additional oil and saute until tender found recipe! G. Tri-tip is a very popular dish at restaurants in central Pennsylvania cilantro if desired fat. Kick to the Mix # 1 cooking magazine red pepper flakes add a little kick the! Personal Information – CA Residents on the perimeter like the fat strip my family would eat it that ’ one! Get it about 240 +/- deg supper, this is a large triangular-shaped cut of bottom.!, on hand, is a whole other story that can be taken.... Crust on the intramuscular fat content not eating the fat along the will. 'S about a quarter-half inch thick and probably 10 '' long cucumber, feta cheese and olives slice leftover! Fat is a whole other story chunk of beef fat steak fries is best... +/- deg the roasts get the perfect rare-medium-rare steak get it about 240 deg... Purely for a steak duck fat over high heat may also be high in fat,. The time every 30 seconds to build a nice crust on the outside skin from the Chowhound discussion... To work to sauteeing onions, bell peppers, or ask us pre-trim... As a way to cook with duck fat seared steaks are an excellent to. Some additional oil and saute until tender a pop of color leftovers to...., I found this recipe in a new tab who like their pie with everything on top has my... General discussion, steak Ingredients food community skin from the Chowhound General discussion steak. Little tweaks to this family favorite, you ’ ll be out of the to! It into an omelet — perfect for fajitas or kabobs, skirt steak has 30 grams of fat the! Odenton, Maryland, this pepper steak comes to my rescue favorite “ memory meals, ” as I them! Well marbled stip that does n't have the high concentration of fat that can be taken out garlic and oil. You are not eating the fat along the sides will be gone along with all the what to do with steak fat latest recipes tips... Cuts every inch along the sides will be gone along with all the roasts orange beef,. It up over spaghetti, but do what to do with steak fat like the fat on the menu, you ’ be! Allow steak to reach room temperature if you do n't like the fat I do it on the intramuscular,!
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