Best Bistro Steak Recipes

BISTRO-STYLE BEEF STEAK SANDWICH

Steps:

• Stack beef steaks; cut lengthwise in half and then crosswise into 1" strips.
• Heat 1 Tbl. olive oil in non-stick skillet over med-high heat til hot.
• Stir-fry beef strips and garlic (1/2 batch at a time), 1-2 minutes or til outside surface is no longer pink.
• Remove from skillet and season with 2 Tbl. soy sauce and pepper.
• Reduce heat to medium.
• Add 2 teaspoons oil to pan (if needed), and stir-fry onion 5 minutes.
• Add mushrooms and continue cooking 2-3 minutes or til veggies are tender.
• Add red pepper, wine and remaining 1 Tbl. soy sauce, bring to a boil.
• Reduce heat and return beef to skillet.
• Heat through.
• Pile beef mixture onto bottoms of rolls.
• Top each with 2 slices cheese.
• Place on cookie sheet with tops next to bottoms cut side up, and broil just til cheese is melted and inside tops are lightly toasted.

BISTRO STEAK

Steps:

• Brush four 12-ounce boneless rib-eyes with canola oil, season with salt and rub with Chili Spice Rub (recipe below) on one side. Grill rub-side down over high heat, 3 to 4 minutes. Flip, cover and grill 5 to 6 more minutes (for medium-rare). Serve with Bar Americain Steak Sauce (recipe below).
• Whisk all of the ingredients in a bowl.
• Whisk all of the ingredients in a bowl. Cover and refrigerate at least 30 minutes or up to 1 day. Bring to room temperature before serving.

FRENCH BISTRO STEAK ON GARLIC CROUTES AND POTATO FRITES

Steps:

• Potato Frites:.
• Preheat oven to 400 degrees.
• In bowl, toss potatoes with oil, thyme, salt and pepper.
• Arrange on foil-lined rimmed baking sheet.
• Bake, turning once, for 40 minutes or until tender inside and crisp outside.
• While potatoes cook, start the Bistro Steak.
• Bistro Steak On Garlic Croutes:.
• Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.
• Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.
• Roll edges in peppercorns to coat.
• In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.
• Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat.
• Stir in red pepper, shallot, butter and any juices accumulated on plate.
• Cut steaks in half; place on croûtes.
• Pour sauce over top.
• Serve with Potato Frites.

BISTRO-STYLE BEEF STEAK HOAGIE

Steps:

• 1. Stack beef steaks; cut lengthwise in half and then crosswise into 1" strips. Heat 1 Tbl. olive oil in non-stick skillet over med-high heat til hot. Stir-fry beef strips and garlic (1/2 batch at a time), 1-2 minutes or til outside surface is no longer pink. Remove from skillet and season with 2 Tbl. soy sauce and pepper. Reduce heat to medium. Add 2 teaspoons oil to pan (if needed), and stir-fry onion 5 minutes. Add mushrooms and continue cooking 2-3 minutes or til veggies are tender. Add red pepper, wine and remaining 1 Tbl. soy sauce, bring to a boil. Reduce heat and return beef to skillet. Heat through. Pile beef mixture onto bottoms of rolls. Top each with 2 slices cheese. Place on cookie sheet with tops next to bottoms cut side up, and broil just til cheese is melted and inside tops are lightly toasted. Serve with the rest of that wine! ;)

BISTRO STEAK

Steps:

• Pour dressing over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove steak from marinade. Discard marinade.
• Grill steak 13 to 16 min. or to medium doneness (160°F), turning and brushing occasionally with barbecue sauce for the last few minutes.

FRENCH BISTRO STEAK AND TOMATOES

Steps:

• Cut tomatoes in half and squeeze out seeds. Slice tomatoes into thin strips.
• Thinly slice green portion of onion.
• Combine in a medium bowl.
• Crumble in cheese.
• Add 1 tsp (5 mL) oil and pinches of salt and pepper. Stir to mix.
• In a small bowl, stir Dijon with pinches of salt, pepper and rosemary until evenly mixed.
• Rub all over steaks.
• Lightly coat a large frying pan, preferably non-stick, with oil and set over medium-high heat.
• When hot, add steaks. Cook until lightly browned, 1 to 2 minutes per side.
• Place on plates and generously top with tomato mixture.

BISTRO STEAK WITH BUTTERMILK ONION RINGS

Steps:

• For vinaigrette, steak, and sauce:
• Whisk hazelnut oil and 1 tablespoon vinegar in a small bowl; season with salt and pepper. Set vinaigrette aside.
• Heat vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook 6-8 minutes per side for medium-rare. Let rest 10 minutes.
• While steak rests, cook butter and shallot in same skillet over medium heat, stirring occasionally, until shallot is softened and starting to brown, about 4 minutes. Add thyme and peppercorns. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Add remaining 1 tablespoon vinegar and 1/2 cup water and simmer until flavors meld and sauce is thick enough to coat a spoon, about 2 minutes. Remove sauce from heat and whisk in mustard; season with salt and pepper.
• For onion rings and assembly:
• Fit a medium saucepan with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 350°F.
• Meanwhile, mix buttermilk and vinegar in a shallow bowl. Place flour in another bowl or baking dish; season with salt and pepper. Toss onion rings in flour mixture, shaking off excess, and transfer to a wire rack. Working in batches, dip in buttermilk mixture, letting excess drip back into bowl; toss again in flour.
• Working in 2 or 3 batches and maintaining temperature of oil, fry onion rings until golden brown and crisp, about 3 minutes per batch. Let drain on paper towels; season with salt.
• Toss watercress with reserved vinaigrette. Thinly slice steak against the grain. Serve steak with sauce, watercress, and onion rings.

PANERA BREAD'S BISTRO STEAK SALAD

Steps:

• Grill the seasoned steak filets.
• Combine the field greens and romaine; add the dressing and toss with tongs. Mound the lettuce mixture on a serving plate.
• Evenly distribute the walnuts over the top of the lettuce; sprinkle Gorgonzola evenly over the salad.
• Place the seasoned steak filets on top.
• Serve with warm bread.

BISTRO STEAK FRITES

Steps:

• Trim a thin slice from each side of the long axis of each potato. Once each potato is "squared," slice it into 1/4-inch planks and then cut each plank into 1/4-inch fries. Rinse cut potatoes in large bowl under cold running water until water turns clear. Cover with cold water and refrigerate for 30 minutes or up to 12 hours.
• Pour off water, spread potatoes onto kitchen towels, and thoroughly dry. Transfer potatoes to large bowl and toss with cornstarch until evenly coated. Transfer potatoes to wire rack set in rimmed baking sheet and let rest until fine white coating forms, about 20 minutes.
• Meanwhile, in heavy-bottomed 7 qt Dutch oven fitted with clip-on-the-pot candy thermometer, heat peanut oil over medium heat to 325 degrees F.
• Add half of potatoes, a handful at a time, to hot oil and increase heat to high. Fry, stirring, until potatoes start to turn from white to blond, 4 to 5 minutes. (Oil temperature will drop about 75 degrees during this frying.)
• Transfer fries to thick paper bag or paper towels. Return oil to 325 degrees F and repeat with remaining potatoes. Reduce heat to medium and let fries cool while cooking steaks, at least 10 minutes.
• Combine all herb butter ingredients in medium bowl. Set aside. Heat vegetable oil in 12-inch skillet over medium-high heat until smoking.
• Meanwhile, cut your steaks in half. If your steaks are 1 1/4 to 1 3/4 inches thick, cut them in half vertically into small, thick steaks. If your steaks are thicker than 1 3/4 inches, cut them in half horizontally into two thinner steaks.
• Next, season steaks with salt and pepper. Lay steaks in pan, leaving 1/4 inch between them. Cook, not moving steaks, until well browned, about 4 minutes.
• Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees F for rare to medium-rare, 3 to 7 minutes. Transfer steaks to large plate, top with butter, and tent loosely with foil; let rest while finishing fries.
• Increase heat under Dutch oven to high and heat oil to 375 degrees. Add half of fries, a handful at a time, and fry until golden brown and puffed, 2 to 3 minutes. Transfer to a thick unopened paper bag or paper towels. Return oil to 375 degrees F and repeat with remaining fries. Season fries with salt and serve immediately with steaks.

BISTRO STEAK WITH RED WINE SAUCE

Steps:

• 1. Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the steaks to the pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from the pan. Let stand for 5 minutes.
• 2. Reduced the heat to medium-high. Add the shallots and thyme to the pan; saute 1 minute or until lightly browned. Add the wine; cook 2 1/2 minutes or until the liquid almost evaporates. Add the stock; cook 3 minutes or until the liquid is reduced by half and the mixture is slightly thickened. Remove the pan from heat. Add the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper, butter, and mustard; stir with a whisk.
• 3. Cut the steak across the grain into thin slices; serve with the sauce. Sprinkle with chopped parsley.

BISTRO STEAK SANDWICH WITH SEASONED POTATO CHIPS

Steps:

• Place garlic bread on a large sheet pan, and bake according to package directions.
• Slice onions thin and microvave covered on high for 5 minutes.
• Heat a pan on medium-high for 5 minutes, while the onions are in the microwave.
• Season steaks with rub, and cook 5-10 minutes , or until browned.
• Turn steaks over and repeat, until done, it should have a medium-rare doneness.
• Remove steak from pan, and lightly cover with foil.
• Chop parsley, and then add the parsley, onions, and vinegar to pan.
• Cook 3-4 minutes or until the onions are carmelized.
• Slice steal into 1/2 inch pieces, and place steak and onion mixture over one garlic bread half.
• Sprinkle with cheese, and top with other garlic bread half.
• Cut sandwich into 6 pieces.
• FOR THE SEASONED CHIPS:.
• Combine 2 tablespoons butter, melted with 2 pressed garlic cloves.
• Add 1/4 cup freshed parsley.
• Toss 6 ounces plain potato chips with butter mixture.
• Bake on medium sheet pan at 450 degrees for 3-5 minutes.

BISTRO STEAK WITH RED WINE SAUCE

Steps:

• 1. Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and1/4 teaspoon pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Let stand 5 minutes. 2. Reduce heat to medium-high. Add shallots and thyme to pan; sauté 1 minute or until lightly browned. Add wine; cook 2 1/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 teaspoon salt 1/8 teaspoon pepper, butter, add mustard; stir with a whisk. 3. Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.

QUICK BISTRO STYLE STEAK

Steps:

• 1. Remove steaks from refrigerator, and season with pepper. Heat a large heavy skillet (I use cast iron) over medium heat until hot; add oil and butter. Increase heat to high; brown steaks about 1 minute on each side.
• 2. Reduce heat to medium; cook to desired degree of doneness. Transfer to a heated serving platter; season with salt and keep warm. Add shallots, garlic, and herbes to skillet; cook stirring, for 1 minute. Stir in red wine; cook, scraping up any brown bits from bottom of pan, until liquid has almost evaporated.
• 3. Stir in stock, mustard, and parsley; season with salt ans pepper to taste. Cook, stirring, until slightly reduced. Spoon sauce over steaks. Serve immediately.

SPICY BISTRO STEAK SUBS

Steps:

• Melt butter in a large nonstick frypan over medium high heat.
• Add garlic, sauté for 2 minutes.
• Add roast beef and next 6 ingredients (roast beef through beer).
• Bring to boil.
• Reduce heat, and simmer for 2 minutes, stirring frequently.
• Drain the roast beef in a colander over a bowl, reserving the sauce.
• Divide the roast beef evenly among roll bottoms, top with roll tops.
• Serve sandwiches with reserved sauce for dunking.

BISTRO STEAK

Steps:

• 1. Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Cut each steak in half vertically to create four 8-ounce steaks. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes. 2. Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks. 3. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes while preparing pan sauce. Arrange steaks on individual plates and spoon sauce over steaks; serve immediately.

BISTRO FLANK STEAK SANDWICH

Steps:

• Preheat grill to medium-high.
• Place garlic in the center of a piece of foil and drizzle with oil. Gather the foil together at the top to form a sealed packet. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper.
• Place the garlic packet over indirect heat or the coolest part of the grill. Place the steak and bell peppers over direct heat or the hottest part of the grill. Cook the garlic until soft and golden brown, 8 to 10 minutes. Cook the peppers, turning occasionally, until the skin is blistered on all sides, about 10 minutes total. Cook the steak, turning once, until desired doneness, about 6 minutes per side for medium. Transfer the garlic packet, peppers and steak to a clean platter. Tent the steak with foil to keep warm.
• Grill bread, turning once, until toasted, about 1 minute per side.
• When the peppers are cool enough to handle, peel and discard the stems, seeds and ribs. Slice into wide strips and toss with the remaining 1/4 teaspoon salt in a small bowl. Peel the garlic and place it and the oil from the packet in another small bowl. Add mayonnaise and mash with a fork until combined. Slice the steak very thinly.
• To assemble sandwiches, spread 1 scant teaspoon of the roasted garlic aioli on each piece of bread. Divide greens, the sliced steak and grilled peppers among 4 slices of bread; top with the remaining bread.

FRENCH BISTRO STEAK AND TOMATOES

Steps:

• Cut tomatoes in half and squeeze out seeds. Slice tomatoes into thin strips.
• Thinly slice green portion of onion and combine with tomatoes in a medium bowl. Crumble in cheese.
• Add 1 tsp (5 mL) oil and pinches of salt and pepper. Stir to mix.
• In a small bowl, stir Dijon with pinches of salt, pepper and rosemary until evenly mixed
• Rub all over steaks.
• Lightly coat a large frying pan, preferably non-stick, with oil and set over medium-high heat. When hot, add steaks. Cook until lightly browned, 1 to 2 minutes per side.
• Place on plates and generously top with tomato mixture.