Best 8 Peppered Steak With 5 Star Gourmet Steak Sauce Recipes

5 STAR GOURMET SAUCE FOR STEAK

Steps:

• Place the oil in the bottom of a saucepan.
• Cook the diced tomatoes in saucepan on low heat.
• Continually stir them.
• Add pepper and salt early on in the cooking of the tomatoes.
• When the tomatoes are nearly cooked add the dry sherry.
• Now leave the tomatoes for 1 minute so that all the sherry is absorbed in the tomatoes.
• Add the tomato sauce and stir in and then add the paprika.
• Add the water slowly so that the thickness is what you desire.
• Serve on top of steak or as part of a fancy dish.

THE BEST PEPPER STEAK

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

PEPPERED STEAK WITH 5 STAR GOURMET STEAK SAUCE

Steps:

• SAUCE-----------------.
• Place the oil in the bottom of a saucepan.
• Cook the diced tomatos in saucepan on low heat.
• Continually stir them.
• Add pepper and salt early on in the cooking of the tomatoes.
• When the tomatoes are nearly cooked add the dry sherry.
• Now leave the tomatoes for 1 min so that all the sherry is absorbed in the tomatoes.
• Add the tomato sauce and stir in and then add the paprika.
• Add the water slowly so that the thickness is what you desire.
• Serve on top of steak or as part of a fancy dish.
• PEPPERED STEAK--------------.
• Beat the egg so that the yolk is blended in with the white.
• Dip the steak piece by piece into the egg.
• Then cover the steak with the peppercorns.
• Place the steak onto high heat for 30 seconds each side and then reduce heat and cook until it is how you like it.
• Once cooked place on a plate.
• Generously pour the sauce over the steak and garnish with a bit of fresh parsley.
• Serve and enjoy.

FILLET STEAK WITH PEPPER CHEESE SAUCE

Steps:

• Place steaks on cold slightly oiled tray.
• Cook under high grill for 2 minutes each side to seal.
• For rare meat cook another minute each side.
• Lower heat after sealing if you like med or well done steak and cook to your liking.
• Pepper cheese Sauce- Heat oil in a medium pan, add leek or onion.
• Stir over medium heat for 3 minutes or until tender.
• Add stock and cheese a minute until cheese has melted and sauce has thickened.
• Serve with steaks.

GRILLED PEPPERED STEAKS

Steps:

• In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.

AUSSIE PEPPER STEAK / STEAK WITH CREAMY PEPPER SAUCE

Steps:

• Season raw steaks with salt and freshly cracked pepper.
• Melt butter with oil in pan, add steak and cook to you liking. Remove and set aside.
• Turn heat to medium. Add flour to the pan to make a roux with the pan juices, let cook for 1 minute.(only add enough flour to thicken the mix, don't put so much that it makes the mixture "crumbly" because the flour can overtake the taste and you will end up needing more stock or water).
• Begin adding the stock bit by bit, whisking constantly so it doesn't get lumpy. It will be quite thin once all the stock is added.
• Add pepper steak seasoning to your taste and mix in to the gravy. Keep whisking.
• Add cream and thicken to your liking on a low / medium heat.
• Re-heat steaks in the micorwave for about 30 sec's if you haven't kept them warm.
• Serve with chips or potato mash.

EASY PEPPER STEAK

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

WORLD'S BEST STEAK SAUCE

Steps:

• Melt butter in sauce pan.
• Add lemon juice, Worcestershire, catsup and kitchen bouquet.
• When the sauce starts to sizzle, add green onions and mushrooms.
• Sizzle again and serve over grilled steak, or even slices of roast beef.