Best Arabian Steak Recipes

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SIMPLE SIRLOIN STEAK WITH CHIMICHURRI



Simple Sirloin Steak With Chimichurri image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

For the steak:
2 10-to-12-ounce sirloin steaks
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
For the sauce:
1/2 cup fresh cilantro leaves, roughly chopped
1/2 cup fresh parsley leaves, roughly chopped
1 tablespoon finely chopped onion
Juice of 1/2 lemon
2 teaspoons white wine vinegar
1 clove garlic, minced or pressed through a garlic press
Pinch of red pepper flakes
1/3 cup olive oil

Steps:

  • Prepare the steak: Set the steaks on a cutting board and slice them in half crosswise. Using your knife, round out the clean-cut edges so the sides look softer. Use paper towels to pat the steaks dry, then season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Set aside 15 to 30 minutes to bring to room temperature.
  • Meanwhile, make the chimichurri sauce: Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper in the bowl of a food processor and pulse until roughly chopped. Slowly pour in the olive oil and process until the chimichurri is semi-smooth, about 4 seconds. Transfer to a small bowl and set aside.
  • Heat a grill or grill pan over medium-high heat. Brush both sides of each steak with the vegetable oil, then cook, undisturbed, until marked, 3 to 5 minutes. Flip and cook until a thermometer registers 125 degrees F for medium rare, 3 to 5 more minutes. Transfer to plates and let rest 5 minutes. Serve with the chimichurri sauce.

BEEF SHISH KABOB



Beef Shish Kabob image

Shish Kabob with the best beef shish kabob marinade. This Middle Eastern beef kebab recipe has been in the family for so long, I've made it several times and I never failed to impress.

Provided by Amira

Categories     Main Course

Time 35m

Number Of Ingredients 16

4 lb beef steak cut into 1 inch cubes (I use sirloin)
3/4 cup soy sauce
2/3 cup oil- preferably olive oil.
1/4 cup plain yogurt.
2 teaspoons Worcestershire sauce.
2 Tablespoons white vinegar (Note1)
1/4 cup lemon juice (Note1)
3 garlic cloves (minced)
1 Tablespoon yellow mustard
2 teaspoon freshly ground black peppers
2 teaspoon ground cardamom.
1 teaspoon ground cinnamon.
Sweet bell peppers (you can also use green pepper or red bell peppers cut into chunks.)
onions (I like using red onion but sweet or pearl onions work as well.)
16 small mushroom caps
Cherry tomatoes

Steps:

  • Mix all the marinade ingredients together in a zip lock bag, take 1/2 to 3/4 cup of the marinade and set aside.
  • Add the cubed meat to the bag and coat well. Squeeze out excess air, and seal the bag then marinate in the refrigerator overnight.
  • Add the veggies to the other bag with 1/2 to 3/4 of the marinade and set aside for an hour.
  • Thread meat pieces into metal or bamboo skewers, grill until cooked. For oven baked see notes section below.
  • Thread veggies on separate skewers and grill.

Nutrition Facts : Calories 525 kcal, Carbohydrate 6 g, Protein 28 g, Fat 43 g, Cholesterol 108 mg, Fiber 1 g, Sugar 3 g, SaturatedFat 13 g, TransFat 2 g, Sodium 955 mg, UnsaturatedFat 24 g, ServingSize 1 serving

FRENCH CUT STEAK



French Cut Steak image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 (1 pound) skirt steak, cut in half
2 tablespoons vegetable oil, divided
1/4 cup butter, divided
2 medium sweet onions, sliced
1/3 cup white wine
2 tablespoons red wine vinegar
1/3 cup beef stock or broth

Steps:

  • In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
  • Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
  • In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
  • Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.

SLICED SIRLOIN STEAK



Sliced Sirloin Steak image

Provided by Melissa d'Arabian : Food Network

Time 21m

Yield 4 servings

Number Of Ingredients 11

One 1 1/2-pound sirloin steak
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
Poblano Pesto, recipe follows
2 poblano peppers
1/2 cup grated Parmesan
1/4 cup fresh cilantro leaves, roughly chopped
2 cloves garlic, coarsely chopped
1 tablespoon chili powder
1/2 cup vegetable oil
Kosher salt

Steps:

  • Season the steak liberally with salt and pepper, and allow to sit at room temperature for 15 to 30 minutes. Meanwhile, heat a grill pan over medium-high heat. Brush the steak with vegetable oil and cook on grill pan, undisturbed for 3 minutes. Flip the steak over and cook until the steak is 130 degrees F for medium rare, about 3 minutes more. Remove to a cutting board, and allow to rest a full 5 minutes before slicing. Cut the steak with a sharp knife against the grain into thin slices. Fan slices out onto a serving platter and top with the Poblano Pesto.
  • Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.

ARABIAN STEAK



Arabian Steak image

This recipe was originally in a Steak Cookbook I had many, many years ago when I was learning to cook. I lost the cookbook long ago so the recipe is surely not quite the same but is still memorable and still a favorite with my family. I have no idea why it is named "Arabian" as it looks nothing like any middle Eastern recipes...

Provided by Mikki Petersen

Categories     Steaks and Chops

Time 45m

Number Of Ingredients 8

1 lb lean sirloin steak, sliced thinly across grain
1 green bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 large white onion, cut in half and sliced
2 clove garlic, minced
1 lemon
salt and pepper to taste
2 Tbsp olive oil

Steps:

  • 1. Heat olive oil in wok or large cast iron skillet.
  • 2. Cook beef strips in batches to desired doneness. Remove from skillet and set aside.
  • 3. Add garlic and onion to skillet and stirfry for 2 minutes or until crisp tender.
  • 4. Add pepper strips to skillet and continue to stirfry until peppers are tender crisp.
  • 5. Return browned steak strips to skillet. Squeeze juice of one/half lemon over skillet contents and stir to combine.
  • 6. Add salt and pepper to taste and juice from other half of lemon if desired.
  • 7. Serve over rice, pasta or toast points. I even enjoy it alone as a low carb option.

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