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Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes.
In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes. Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.
Look for pre-sliced pepper-and-onion mix in the produce section of the supermarket. It helps save prep time in this quick five-ingredient dinner.
Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the beef in 2 batches and cook until it's well browned, stirring often.
Unlike other steak sauces, H. J. Heinz Company’s Heinz 57 has a ketchup-like base, which is fortified with malt vinegar and seasoned with mustard, raisin, apple, garlic, onion, and other flavors. [ 2 ]
A salmon steak with beurre maître d'hôtel, served with spinach. Beurre maître d'hôtel (French pronunciation: [bœʁ mɛtʁ dotɛl]), also referred to as maître d'hôtel butter, is a type of compound butter (French: "beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper.
Heat the oil and 1 tablespoon of the butter in a medium (10-inch) heavy-bottom skillet over medium-high heat. Add the steaks and sear to form a dark crust, about 2 minutes per side.
Datu Puti – a Philippine brand of soy sauce and vinegar; French's Mustard - an American brand for yellow mustard, also produces ketchup and other condiments; An open pot of Gentleman's Relish. Gentleman's Relish – a brand of anchovy paste also known as Patum Peperium; Goober – a combination of peanut butter and jelly in a single jar
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related to: butter and balsamic vinegar sauce for steak