Best 3 Pickle Steak Recipes
**Pickle Steak: A Tangy and Savory Southern Delicacy**
In the realm of Southern cuisine, pickle steak reigns supreme as a unique and flavorful dish that tantalizes taste buds with its tangy, savory, and slightly sweet profile. This culinary gem, often served as a comforting main course or hearty sandwich filling, is a testament to the ingenuity and resourcefulness of Southern cooks. While the name "pickle steak" may conjure images of a steak marinated in pickle juice, the dish actually features thinly sliced beef or pork tenderized with a flavorful brine made from vinegar, spices, and, yes, pickle juice. This unique cooking method results in meat that is incredibly tender, juicy, and bursting with a harmonious blend of tangy, salty, and slightly sweet flavors. Accompanying the pickle steak are two delectable recipes: a classic Southern-style potato salad, a creamy and tangy complement to the main course, and a refreshing cucumber salad, a light and crisp side dish that balances the richness of the pickle steak. Get ready to embark on a culinary adventure as we explore the tantalizing world of pickle steak and its delightful accompaniments.
STEAK SANDWICHES WITH QUICK-PICKLED VEGETABLES
This recipe is a Cambodian version of the classic Vietnamese dish banh mi. This sandwich has acidity from the pickled vegetables, freshness from the cucumber, spiciness from the Sriracha mayo and sweetness from the marinated beef. -Hudson Stiver, Bowen Island, British Columbia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk white vinegar and sugar until sugar is dissolved. Add carrots and radish. Refrigerate at least 2 hours. Meanwhile, in a shallow dish, combine brown sugar, rice vinegar and soy sauce. Add beef and turn to coat. Refrigerate 1 hour, turning once. Drain beef, discarding marinade., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Cook steak until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes on each side. Let rest 10 minutes before slicing., Meanwhile, place baguette on an ungreased baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 3-4 minutes. Drain carrots and radish, reserving 1-1/2 teaspoons vinegar marinade. In a small bowl, combine the mayonnaise, chili sauce and reserved vinegar marinade; spread half over cut sides of baguette. Top with steak, cucumber, pickled vegetables and cilantro; replace top. Cut crosswise into 6 slices. Serve with remaining mayonnaise mixture.
Nutrition Facts : Calories 430 calories, Fat 20g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 888mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.
GERMAN ROULADEN
Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany.
Provided by Ron Oldham
Categories World Cuisine Recipes European German
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
- Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
- Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
- Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 7.7 g, Cholesterol 59.4 mg, Fat 17.4 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 7.6 g, Sodium 1449.5 mg, Sugar 4.1 g
RINDSROULADEN (GERMAN PICKLE STEAK)
Steps:
- Layout steaks and coat thinly with mustard; sprinkle with salt and pepper. Place two strips of bacon on each steak. Place a pickle on the steak and roll up. Secure with a pin or twine. Sprinkle lightly with salt and pepper and coat in flour. Heat fat in large stew pot; saute onions until translucent; add beef rolls and brown on all sides. Pour in 1 cup of beef stock, add carrots, cover and braise over moderate heat for 2 hours. (adding additional stock if needed). Remove rolls from broth; stir in corn starch to cold water to dissolve and add to broth. Bring to a boil to thicken gravy. Serve rolls with gravy.
Tips:
- Use a flavorful cut of steak, such as flank steak, skirt steak, or ribeye steak.
- Slice the steak thinly against the grain to ensure tenderness.
- Marinate the steak in the pickle juice for at least 30 minutes, or up to overnight, to infuse it with flavor.
- Cook the steak over high heat to quickly sear it and prevent it from becoming tough.
- Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Pickle steak is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pickle juice marinade tenderizes the steak and infuses it with a unique flavor. The steak is then cooked quickly over high heat to create a flavorful and juicy dish. Serve pickle steak with your favorite sides for a complete meal that everyone will enjoy.
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