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Sizzling Steak Recipes: La Petite Chef
Sizzling Steak Recipes: La Petite Chef
Sizzling Steak Recipes: La Petite Chef
Ebook71 pages39 minutes

Sizzling Steak Recipes: La Petite Chef

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About this ebook

Enjoy this creative family cookbook which will help teach your children the art of making great steak dishes. It has a comprehensive variation of different steak dishes and methods of how to cook the recipes. Become a more confident family, learning to cook in the kitchen & enjoy your creations.

LanguageEnglish
Release dateJun 7, 2013
ISBN9781301668014
Sizzling Steak Recipes: La Petite Chef
Author

Jay Simpson

I am a writer who has a keen interest in cooking, I have written 'La Petite Chef' range of ecookbooks to help children learn about cuisine from all around the world and cook delightful dishes that will inspire them and increase their confidence in the kitchen.

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    Book preview

    Sizzling Steak Recipes - Jay Simpson

    Sizzling

    Steak

    Recipes

    Jay Simpson

    Smashwords Edition

    Copyright 2013 Wingbackbooks

    Contents

    Know your steaks

    Rules of a safe kitchen

    Steak Recipes

    Carne Asada Steak

    Steak Diane

    Whiskey Pepper Steak Recipe

    Delmonico Steak

    Southwest-Style Steak

    California-Style Flank Steak

    Argentinean al Chimichurri steak

    Steak with Mushroom Gravy

    Swiss Steak

    Steak with Red Wine Sauce

    American Country Fried steak with gravy

    French seasoned steak

    New York Steak with Brandied Mushrooms and Thyme

    Beer-Marinated Grilled Skirt Steak

    Chili-Rubbed Steak Tacos

    Marinated and Grilled London Steak

    Grilled Flank Steak with Shallot and Red Wine Sauce

    Steak with Béarnaise sauce

    New York Strip Steak with Beer and

    Molasses Steak Sauce

    Sliced Chili Rubbed Flank Steak on Spicy Rice

    with Shrimp and Guacamole Stacks

    Onion and Pepper Smothered Round Steak

    Grilled Flank Steak with Gorgonzola Cream Sauce

    Garlic-Buttered Sliced Steak with Onions

    Grilled Tequila Garlic Lime Flank Steak

    Pinwheel Steaks

    Flank Steak with Mushroom sauce

    Fillet of Beef Steaks with Horseradish Sauce

    New York Steak with Port Wine Mustard Sauce

    Steak with Green Peppercorn Sauce

    Steak with Rosemary Red Wine Sauce

    Steak Au Poivre

    Steak Saltimbocca

    Lemon Hanger Steak

    Pesto Marinated Skirt Steak with Blue Cheese Fondue

    Crusted New York Steak with Stout Glaze

    Steak Slice with Lemon and Thyme

    Korean-Style Marinated Steak

    Salsa Rosa, Spaghetti & Steak Food Safety -

    Know your Steaks

    DESCRIPTION OF USA CUTS (UK CUTS)

    Boneless Chuck Shoulder Steak

    Cut from the larger of the chuck shoulder roast, this steak is usually no more than an inch in thickness. Typically weighing in around 10 ounces this steak usually has very little fat. Like other steaks of the chuck primal, this steak has loads of flavor, but tends to be tough. This is an excellent steak for braising, but is equally great on the...

    Boneless Top Loin Steak (Sirloin)

    This might just be the most famous steak, if it weren't called by so many different names, more commonly called a New York Strip Steak. As the name implies the Top Loin Steak comes from the top of the short loin primal. This is a tender, flavorful is certainly a favorite and is one of the most versatile steaks.

    Chuck Eye Steak (Neck & Clot, Chuck & Blade, Thick rib)

    The Chuck Eye Steak is cut from the chuck eye roast (Chuck Primal), lower down from the rib primal. This means that this steak is a similar cousin to a Rib-Eye Steak, but isn't as tender or flavorful. A good lower cost alternative.

    Flank Steak

    The flank steak is technically not a steak, but has become so popular in the last few decades that it can't be ignored. The flank is the belly muscle of the cow and is typically cut into small pieces. The flank is very flavorful but contains almost no fat and will be tough pretty much no matter how you cook it.

    Hanger Steak

    The Hanger Steak has started to become more popular and is showing up on more and more butcher shelves. Problem is, most people have never heard of it and don't know what to do with it. This Diaphragm section is very flavorful but can turn out dry and tough if you don't prepare it correctly.

    Mock Tender Steak

    This steak obviously got it's name from an advertizing executive since it isn't actually anything like tender. This

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