Best Fork Steak Recipes

Fork Tender Steak Casserole image

Provided by Michelle Koletar/Mertz

Time 2h30m

Number Of Ingredients 9

1-2 lb round steak
4 large carrots, sliced and peeled
3 large potatoes, sliced thin and peeled
1 pkg dry onion soup mix
1-1/2 c water
1 Tbsp worcestershire sauce
1 Tbsp steak sauce
1/2 c red wine (if not using, use 2 cups water instead)
flour, cooking oil

Steps:

1. Heat oven to 350 degrees.
2. Pound round steak w/ meat mallet until tenderized & flattened. Salt & pepper. Coat w/ flour. Fry until browned on both sides in cooking oil in a Dutch Oven. (If there's excess grease in the Oven, get rid of that. If you don't use too much oil, it shouldn't be a problem.)
3. Lay potatoes & carrots on top of steak.
4. Whisk water, steak sauces, onion soup, wine, until well blended. Pour over the main ingredients. Cover and bake for 2 - 2.5 hours at 350 degrees. Or add to crockpot and cook on low for 6/7 hours or high on 3/4. When it's done, there will be a lovely sauce and the meat will flake with a fork. Enjoy!

Fork Steak image

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

fork-steak1 medium yellow onion, chopped
Extra-virgin olive oil, for drizzling
Four 10 to 12-ounce rib eye steaks
1 teaspoon seasoned salt, such as Lawry's
Freshly ground black pepper
1/4 cup chopped garlic
Balsamic vinegar, for drizzling
One 12-ounce can beer (not light beer)
6 button mushrooms
2 red bell peppers, chopped

Steps:

Preheat the oven to 400 degrees F.
Spread the chopped onions in the bottom of a large baking dish and drizzle with olive oil. Rub the steaks with the seasoned salt, pepper and garlic and place on top of the onions in a single layer. Drizzle the steaks with olive oil and balsamic vinegar. Pour the beer over the steaks and tuck the mushrooms and peppers around the steaks. Roast the steaks in the oven for 30 to 45 minutes.

Awesome Fork Tender Steak & Gravy - Over Noodles image

Provided by Cassie * @1lovetocook1x

Categories Beef

Number Of Ingredients 17

I - used 1 pound top round steak and 1 pound chuck tender steak - cut into portion size pieces
flour - - enough to pound both sides of steak
kosher - salt to season steak
pepper - to season steak
3/4 teaspoon(s) onion powder - to season steak
1 large onion, sliced thin
1/2 tablespoon(s) minced garlic
1 cup(s) beef broth
1 cup(s) water
3 tablespoon(s) worcestershire sauce
hot - cooked noodles, buttered and parsleyed
GRAVY
16 ounce(s) beef broth
1/4 cup(s) flour
1 teaspoon(s) better than bullion beef base
1 tablespoon(s) worcestershire sauce
pepper - to taste

Steps:

Preheat oven to 325 degree F. Cut steaks into individual pieces. Season both sides with salt, pepper and onion powder. Sprinkle both sided with equal amount of flour and pound steaks to tenderize.
In an oven proof dutch oven, over medium heat - add 2 - 3 tablespoons oil. Once shimmery, add just enough steak pieces to not over crowd. Brown both sides and remove to a plate. Continue with remaining steak.
Once steak is browned, layer with onions in same pan. Add water, broth, Worcestershire sauce and garlic. Cover and bake for 2 - 2 1/2 hours or until steak is fork tender.
In a bowl, whisk together the broth, bullion, pepper and flour. Taste and see if needs more seasoning.
Remove steak& onions to a plate. Cover in foil to keep warm.
In the same pan as you baked steak in, stir in broth mixture, scraping any bits of goodies on the sides and bottom of pan. Bring to a slow boil and simmer until thickened
Carefully add steaks back to pan and heat back up on low until steak is hot.
I made noodles, drained and added 1 tablespoon butter and 1 teaspoon parsley paste. Stirred to coat. Plate noodles and top with some gravy and desired steak per plate. I served with a side of corn. This was absolutely delicious! Seconds were had. Enjoy!

Steak Sandwich...Knife and Fork Required image

Provided by Rachael Ray : Food Network

Time 26m

Yield 4 servings

Number Of Ingredients 10

1 sheet puff pastry, defrosted, kept chilled (recommended brand: Pepperidge Farm puff pastry sheets, 1 box comes with 2 sheets 9 1/2 by 9 1/2 inches)
Salt and pepper
1 1/2 to 2 pounds beef skirt steaks
2 tablespoons extra-virgin olive oil, plus some for drizzling
2 cloves garlic, chopped
2 springs rosemary, leaves removed and finely chopped
1 small bunch thin asparagus
1/2 cup crumbled blue cheese
1 large bunch arugula, trimmed of stems, cleaned and roughly chopped
3 tablespoons balsamic vinegar, eyeball it

Steps:

Preheat oven 400 degrees F.
Preheat a grill pan or outdoor grill on high. With a sharp knife, cut the thawed but chilled puff pastry sheet in to 4 squares and arrange on a cookie sheet and sprinkle with a little salt and pepper.
Cook the puff pastry according to package directions, or until golden brown all over, about 12 to 15 minutes.
While the puff pastry is cooking, season the skirt steak with extra-virgin olive oil, garlic, rosemary, salt and pepper. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute.
While the steak is cooking, trim the woody ends off a small bunch of asparagus. Drizzle with extra-virgin olive oil and season with salt and pepper. As soon as the steak is off the grill and resting, add the asparagus to the grill.
Grill the spears turning frequently until the asparagus is tender, about 4 to 5 minutes. Remove the asparagus from the grill and cut into large 2-inch pieces.
In a bowl, toss together the grilled chopped asparagus, crumbled blue cheese, and chopped arugula. Season the mixture with balsamic vinegar, salt and pepper.
Slice the rested steak thinly across the grain. Top each golden brown puff pastry square with some steak slices. Top the steak with the asparagus salad and serve.