Healthy Steak Recipes

From the EatingWell website and Magazine its Healthy Steak Recipes. Its getting closer to full time grilling season so here are some Delicious and Healthy Steak Recipes. You'll find recipes like; Sirloin Steak with Deep Red Wine Reduction, Chicken Fried Steak, and Grilled Flat Iron Steak with Watercress Pesto. Prepare these recipes inside or outside! Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Healthy Steak Recipes

Find healthy, delicious steak recipes including cube, flank and grilled steak. Healthier recipes, from the food and nutrition experts at EatingWell.


Sirloin Steak with Deep Red Wine Reduction
The secret ingredient is the coffee. It gives a rich, robust depth of flavor to the sauce........


Chicken Fried Steak
The key to ensuring that the coating gets crispy is to use a very large nonstick skillet so all the steak pieces fit in a single layer.........


Grilled Flat Iron Steak with Watercress Pesto
Not all pestos are made with basil—this version calls for a mixture of watercress and mint, and uses almonds instead of pine nuts. It tastes delicious served with grilled flat iron steaks......



* Click the link below to get all the Healthy Steak Recipes
http://www.eatingwell.com/recipes/18239/ingredients/meat-poultry/beef/steak/

Chicken Fried Buffalo Top Sirloin Steak and Gravy w/ Mashed Potatoes and Green Beans

Dinner Tonight: Chicken Fried Buffalo Top Sirloin Steak and Gravy w/ Mashed Potatoes and Green Beans




To start my morning off I had a bowl Cheerios along with a cup of Bigelow Decaf Green Tea. We have some light rain in the morning and some thunderstorms and high wind in the afternoon, a high around 60 degrees. After I had my Cereal I went to McDonald's to pick up Breakfast for my Mom and Dad. Not a lot going on today so I caught up on some shows I had recorded. For Dinner tonight it was Comfort Food! I prepared a Chicken Fried Buffalo Top Sirloin Steak and Gravy w/ Mashed Potatoes, Green Beans, and Light Texas Toast.






I was already planning to have a Wild Idea Buffalo Steak this week but a couple of days ago I seen an episode of Pioneer Woman and she had a recipe for Ribeye Chicken Fried Steak. I knew I wanted to try it with my Buffalo Steak. I used a Wild Idea Buffalo 8 oz. Top Sirloin Steak. To make the dish I'll need; Buffalo Top Sirloin Steak, Cracker Meal Mix (made with Wheat Saltine Crackers), Flour, Cayenne Pepper, 2% Milk, Egg Beater's Egg Substitute, and Extra Light Olive Oil (for frying). The original recipe also has a recipe for the Gravy but I'm using a packet of Pioneer Peppered White Gravy. Look at the deep rich red look of the Buffalo Top Sirloin!



To prepare it; I placed the Top Sirloin between 2 pieces of plastic wrap and gently flattened it with
the smooth side of a meat mallet. Removed the top layer of plastic and pound with the tenderizing side of the mallet, turning the meat over to tenderize on both sides. Next I  seasoned it with Morton's Lite Salt and Ground Black Pepper and set it aside.










Next I made the Cracker Meal. I used 10 of the Kroger Brand Wheat Saltine Crackers. Put them in a Hefty Zip Lock Plastic Bag and crushed them up. Then in a shallow dish, stirred together the Cracker Meal, Flour, Cayenne and some Salt. In another shallow dish, whisk together the Milk and Eggs.










I dredged my Top Sirloin in the Flour Mixture, shaking off any excess. Now dip it into the Egg Wash, letting any extra drip off. Returned the Steak to the Flour Mixture and coated it well. Put onto a plate and it it rest.












Finally I heated a 1/4 inch of Olive Oil in a Cast-Iron Skillet over medium heat. When hot, I fried the Steak until golden brown, 2 minutes per side and 3 minutes a side in a 400 degree oven. Drain on paper towels and keep warm until it was ready to serve.











First time Chicken Frying a Buffalo Steak and it turned out delicious! The Cracker Meal gave a great crust while keeping the Steak at Medium Rare! That added touch of the Cayenne Pepper was perfect, added that little taste of heat. Topped it with some Peppered White Gravy, and Gravy makes makes everything better! I love my Steak, but this was one of the best Steak Dinners I've had in quite sometime. Wild Idea Buffalo Steaks are the best bar none! I left the original recipe along with the web link at the end of the post.






For one side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also heated up a can of Del Monte Cut Green Beans and baked a slice of New York Bakery Light Texas Toast. For Dessert later a bowl of Skinny Pop – Pop Corn along with a Diet Peach Snapple to drink.












Wild Idea Buffalo – 8 oz. Top Sirloin Steak

Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz. each.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-top-sirloin-steak









Pioneer Woman - Chicken Fried Steak

Ingredients

Steak:
Four 10-ounce boneless rib-eye steaks
Kosher salt and freshly ground black pepper
1 cup cracker meal
1/2 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/4 cup whole milk
2 large eggs
Canola oil, for frying

Gravy:
1/3 cup all-purpose flour, plus more if needed
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper

Directions
1 - For the steak: Place a rib-eye between 2 pieces of plastic wrap and gently flatten with the smooth side of a meat mallet. Remove the top layer of plastic and pound with the tenderizing side of the mallet, turning the meat over to tenderize on both sides. Repeat with the remaining steaks. Generously season with salt and pepper and set aside while you set up the breading station.

2 - In a shallow dish, stir together the cracker meal, flour, cayenne and some salt. In another shallow dish, whisk together the milk and eggs.

3 - Dredge a steak in the flour mixture, shaking off any excess. Now dip it into the egg wash, letting any extra drip off. Return the meat to the flour mixture and coat it well. Put onto a baking sheet while you coat the rest.

4 - When ready to fry, heat 1/4 inch of oil in a large cast-iron skillet over medium heat. When hot, fry the steaks in batches until golden brown, 3 to 4 minutes per side. Drain on paper towels and keep warm.

5 - For the gravy: Put the skillet with the grease back over the heat. When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a golden brown color, about 5 minutes.

6 - Pour in 3 cups of the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more of the remaining milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.

7 - Serve the steaks with the gravy.
https://www.foodnetwork.com/recipes/ree-drummond/chicken-fried-steak-2-3504898

One of America's Favorites - Chicken Fried Steak and Mashed Potatoes

Chicken fried steak served with mashed potatoes topped with gravy

Chicken fried steak (also known as country fried steak) is an American breaded cutlet dish consisting of a piece of beefsteak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with the Southern cuisine of the United States. Despite the name, the dish contains no chicken, but is so-named for the cooking method is similar to that of fried chicken.

Chicken fried steak resembles the Austrian dish Wiener Schnitzel and the Italian-South American dish Milanesa, which is a tenderized veal or pork cutlet, coated with flour, eggs, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops.


The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who brought recipes for Wiener Schnitzel from Europe to the USA. Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken fried steak, and hosts an annual celebration accordingly.

The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken fried steak. The recipe for what we now know as chicken fried steak was included in many regional cookbooks by the late 19th century. The Oxford English Dictionary's earliest attestation of the term "chicken-fried steak" is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs Gazette newspaper.


Chicken fried steak is prepared by taking a thin cut of beefsteak and tenderizing it by pounding, cubing, or forking. It is then either immersed in egg batter and/or dredged in flour to which salt, pepper, and often other seasonings have been added (called breading). After this, the steak is fried in a skillet or, less commonly, deep-fried. Restaurants often call the deep fried version chicken fried and the pan fried type country fried. The frying medium has traditionally been butter, lard, or other shortening, but in recent years, health concerns have led most cooks to substitute the shortening with vegetable oil.

The cuts of steak used for chicken fried steak are usually the less expensive, less desirable ones, such as chuck, round steak, and occasionally flank steak. The method is also sometimes used for chopped, ground, or especially cube steak. When ground beef is used, it is sometimes called a "chuckwagon". Chicken fried steak is usually served for lunch or dinner topped with cream gravy and with mashed potatoes, vegetables, and biscuits served on the side. In the Midwest, it is also common to serve chicken fried steak for breakfast, along with toast and hash browns.

The steak can be served on a hamburger bun as a sandwich, cubed and stuffed in a baked potato with the gravy and cheese, or cut into strips and served in a basket with fries and gravy, which is then known as "steak fingers".

A 1943 American cookbook recipe for Wiener Schnitzel includes a white salt and pepper cream gravy.

Chicken fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988.


Typically, in Texas and surrounding states, chicken fried steak is fried in a thick layer of oil in a pan

Chicken fried steak with chipotle cream gravy

and served with traditional peppered milk gravy. The same dish is sometimes known as "country fried steak" in other parts of the United States, where it is subject to some regional variations. Often there is a brown gravy, and occasionally the meat is either pan-fried with little oil, or simmered in the gravy. In some areas, "country steak" may refer to Salisbury steak, a chopped or minced beef patty in brown gravy.

Other meats may be used, with "chicken-fried chicken" having appeared on many menus, substituting a boneless chicken breast for the steak. Chicken fried chicken differs from the dish known as "fried chicken" because the meat is removed from the bones, and cooked in the fashion of chicken fried steak. Another term is "chicken-fried-steak-fried chicken".

Boneless pork chops, usually center cut, can be served in this manner, as well as chicken fried buffalo steak.





Another One of America's Favorites - Mashed Potato

Mashed potato

What's Chicken Fried Steak without Mashed Potatoes!

Mashed potato (British English) or mashed potatoes (American English), is a dish prepared by
mashing boiled potatoes. Recipes started appearing in 1747 with an entry in The Art of Cookery by Hannah Glasse. Dehydrated and frozen mashed potatoes are available in many supermarkets.





The use of "floury" types of potato is recommended, although "waxy" potatoes are sometimes used for a different texture. Butter, vegetable oil, milk and/or cream are usually added to improve flavor and texture, and the potatoes are seasoned with salt, pepper, and any other desired herbs and spices. Popular ingredients and seasonings include: garlic, cheese, bacon bits, sour cream, crisp onion or spring onion, caramelized onion, mustard, horseradish, spices such as nutmeg, and chopped herbs such as parsley.

One French variation adds egg yolk for pommes duchesse or Duchess potatoes; piped through a

Mashed Potatoes with butter and chives

pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned. Pomme purée (potato puree) uses considerably more butter than normal mashed potato - up to two parts potato for one part butter. In low-calorie or non-dairy variations, milk, cream and butter may be replaced by soup stock or broth. Aloo Bharta, an Indian sub-continent variation, uses chopped onions, mustard (oil, paste or seeds), chili pepper, coriander leaves and other spices.





Mashed potato can be served as a side dish, and is often served with sausages in the British Isles, where they are known as bangers and mash. Mashed potato can be an ingredient of various other dishes, including shepherd's and cottage pie, pierogi, colcannon, dumplings, potato pancakes, potato croquettes and gnocchi.

In the United Kingdom, the cold mashed potato is mixed with fresh eggs and then fried until crispy to produce the potato cake. This dish is thought to have originated in Cornwall and is a popular breakfast item. When instead combined with meat and other leftover vegetables, the fried dish is known as bubble and squeak.

A potato masher is a utensil which can be used to prepare the potatoes, as is a potato ricer.

One of America's Favorite - Chicken Fried Steak

Chicken fried steak, served with mashed potatoes

Chicken fried steak (also known as country fried steak) is an American breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with the Southern cuisine of the USA. Some state that the dish gets its name from the fact that the steak is cooked in oil that has already been used to fry chicken. Others note that the method of cooking is the same as for fried chicken.

Chicken fried steak resembles the Austrian dish Wiener Schnitzel and the Italian-Latin American dish Milanesa, which is a tenderized veal or pork cutlet, coated with flour, eggs, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops.





The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who brought recipes for Wiener Schnitzel from Europe to the USA. Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken fried steak, and hosts an annual celebration accordingly. John "White Gravy" Neutzling of Bandera in the Texas Hill Country also claims to have invented the dish.

The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken fried steak. The recipe for what we now know as chicken fried steak was included in many regional cookbooks by the late 19th century. The Oxford English Dictionary's earliest attestation of the term "chicken-fried steak" is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs Gazette newspaper.

A 1943 American cookbook recipe for Wiener Schnitzel includes a white salt and pepper cream gravy.

Chicken fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988.





Chicken fried steak is prepared by taking a thin cut of beefsteak and tenderizing it by pounding, cubing, or forking. It is then either immersed in egg batter and/or dredged in flour to which salt, pepper, and often other seasonings have been added (called breading). After this, the steak is fried in a skillet or, less commonly, deep-fried. Restaurants often call the deep fried version chicken fried and the pan fried type country fried. The frying medium has traditionally been butter, lard, or other shortening, but in recent years, health concerns have led most cooks to substitute the shortening with vegetable oil.

The cuts of steak used for chicken fried steak are usually the less expensive, less desirable ones, such as chuck, round steak, and occasionally flank steak. The method is also sometimes used for chopped, ground, or especially cube steak. When ground beef is used, it is sometimes called a "chuckwagon". Chicken fried steak is usually served for lunch or dinner topped with cream gravy and with mashed potatoes, vegetables, and biscuits served on the side. In the Midwest, it is also common to serve chicken fried steak for breakfast, along with toast and hash browns.

The CFS, as it also known, can be served on a hamburger bun as a sandwich, cubed and stuffed in a baked potato with the gravy and cheese, or cut into strips and served in a basket with fries and gravy, which is then known as "steak fingers".

Chicken fried steak with chipotle cream gravy

Typically, in Texas and surrounding states, chicken fried steak is fried in a thick layer of oil in a pan and served with traditional peppered milk gravy. The same dish is sometimes known as "country fried steak" in other parts of the United States, where it is subject to some regional variations. Often there is a brown gravy, and occasionally the meat is either pan-fried with little oil, or simmered in the gravy. In some areas, "country steak" may refer to Salisbury steak, a chopped or minced beef patty in brown gravy.

Other meats may be used, with "chicken-fried chicken" having appeared on many menus, substituting a boneless chicken breast for the steak. Chicken fried chicken differs from the dish known as "fried chicken" because the meat is removed from the bones, and cooked in the fashion of chicken fried steak. Another term is "steak-fried chicken". Boneless pork chops, usually center cut, can be served in this manner, as well as chicken fried buffalo steak.

One of America's Favorites - Chicken Fried Steak

Chicken fried steak (also known as pan-fried steak, CFS or country fried steak) is a breaded cutlet dish

Chicken fried steak, served with mashed potatoes 

consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with Southern cuisine. Its name may be due to its similarity in preparation to fried chicken.
Chicken fried steak resembles the Austrian dish Wiener Schnitzel and the Italian-Latin American dish Milanesa, which is a tenderized veal or pork cutlet, coated with flour, eggs, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops.





The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who brought recipes for Wiener Schnitzel from Europe to the USA. Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken fried steak, and hosts an annual celebration accordingly. John "White Gravy" Neutzling of Bandera in the Texas Hill Country also claims to have invented the dish.
The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken fried steak. The recipe for what we now know as chicken fried steak was included in many regional cookbooks by the late 19th century. The Oxford English Dictionary's earliest attestation of the term "chicken-fried steak" is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs Gazette newspaper.
A 1943 American cookbook recipe for Wiener Schnitzel includes a white salt and pepper cream gravy.
Chicken fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988.





Chicken fried steak is prepared by taking a thin cut of beefsteak and tenderizing it by pounding, cubing, or

Chicken fried steak with chipotle cream gravy

forking. It is then either immersed in egg batter and/or dredged in flour to which salt, pepper, and often other seasonings have been added (called breading). After this, the steak is fried in a skillet or, less commonly, deep-fried. Restaurants often call the deep fried version chicken fried and the pan fried type country fried. The frying medium has traditionally been butter, lard, or other shortening, but in recent years, health concerns have led most cooks to substitute the shortening with vegetable oil.
The cuts of steak used for chicken fried steak are usually the less expensive, less desirable ones, such as chuck, round steak, and occasionally flank steak. The method is also sometimes used for chopped, ground, or especially cube steak. When ground beef is used, it is sometimes called a "chuckwagon". Chicken fried steak is usually served for lunch or dinner topped with cream gravy and with mashed potatoes, vegetables, and biscuits served on the side. In the midwest, it is also common to serve chicken fried steak for breakfast, along with toasts and hash browns.
The CFS, as it also known, can be served on a hamburger bun as a sandwich, cubed and stuffed in a baked potato with the gravy and cheese, or cut into strips and served in a basket with fries and gravy, which is then known as "steak fingers".





Typically, in Texas and surrounding states, chicken fried steak is deep-fried in a pan and served with traditional peppered milk gravy. The same dish is sometimes known as "country fried steak" in other parts of the United States, where it is subject to some regional variations. Often there is a brown gravy, and occasionally the meat is either pan-fried with little oil, or simmered in the gravy. In some areas, "country steak" may refer to Salisbury steak, a chopped or minced beef patty in brown gravy.
Other meats may be used, with "chicken-fried chicken" having appeared on many menus, substituting a boneless chicken breast for the steak. Chicken fried chicken differs from the dish known as "fried chicken" because the meat is removed from the bones, and cooked in the fashion of chicken fried steak. Another term is "steak-fried chicken". Boneless pork chops, usually center cut, are served in this manner, as well as buffalo.










Chicken Fried Steak


 Tenderized beef cutlets are dipped in buttermilk and egg batter, then fried. Pan drippings are used to make cream gravy.



INGREDIENTS:
1 pound boneless beef top loin
2 cups shortening
1 egg, beaten
1 cup buttermilk
salt and pepper to taste
1/4 teaspoon garlic powder
1 cup all-purpose flour

1/4 cup all-purpose flour
1 quart milk
salt and pepper to taste



DIRECTIONS:
1. Cut top loin crosswise into 4 (4 ounce) cutlets. Using a glancing motion, pound each cutlet thinly with a moistened mallet or the side of a cleaver.
2. In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F (185 degrees C).
3. While the shortening is heating, prepare cutlets. In a shallow bowl, beat together egg, buttermilk, salt and pepper. In another shallow dish, mix together garlic powder and 1cup flour. Dip cutlets in flour, turning to evenly coat both sides. Dip in egg mixture, coating both sides, then in flour mixture once again.
4. Place cutlets in heated shortening. Cook until golden brown, turning once. Transfer to a plate lined with paper towels. Repeat with remaining cutlets. Drain grease, reserving 1/2 cup.
5. Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. Gradually add milk to desired consistency, stirring constantly. For a thicker gravy add less milk; for a thinner gravy stir in more. Heat through, and season with salt and pepper to taste. Serve over chicken fried steak.