Best Romanian Steak Recipes

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ROMANIAN STEAK



Romanian Steak image

Provided by Food Network

Categories     main-dish

Time 2h27m

Yield 6 servings

Number Of Ingredients 6

6 cloves garlic
1 cup vegetable oil
1/2 cup olive oil
6 Romanian tenderloins, flank steaks or rib-eye steak
4 large portobello mushrooms
Salt and pepper

Steps:

  • Peel and crush the garlic. Add to the oils and slowly heat. Before it burns, turn off heat and let sit. When cool, marinate the steaks in the oil for 2 hours or overnight.
  • Season the steaks and place on a hot grill. Grill until cooked through, turning once. Drop the mushrooms into the marinade. Grill the mushrooms, then slice.

A-1 ROMANIAN STEAK



A-1 Romanian Steak image

From "Famous Steakhouse Recipes" by A-1 Steak Sauce. This is from The Original Old Homestead in New York City.

Provided by BecR2400

Categories     Steak

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

1/2 cup A.1. Original Sauce
2 tablespoons Grey Poupon Dijon Mustard
2 tablespoons honey
2 tablespoons soy sauce
1 (1 1/2 lb) boneless beef steaks (skirt, top sirloin, flank, top loin)

Steps:

  • Mix steak sauce, mustard, honey and soy sauce. Place steak in nonmetal dish or plastic bag; add steak sauce mixture, turning to coat both sides. Cover; refrigerate several hours or overnight, turning occasionally.
  • Remove steak from marinade, discard marinade. Grill or broil steak until desired doneness. Note: Prep time does not include marinating time.

ROMANIAN STEAK



Romanian Steak image

i grew up eating this treat. nowadays skirt steak is very hard to find, but find it i did, this week. this is my mom's recipe, and it sure brought back memories. serve this with a baked potato and a green vegetable, spinach and asparagus work for me. if you don't have a broiler you can cook the steak in a saute pan for the same time. 7/21/06- i want to say that skirt steak is readily available if i ask the butcher. we've been grilling this dish, 4 minutes per side, and it works well too.

Provided by chia2160

Categories     Steak

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs skirt steaks
pepper, fresh ground, to taste
1 pinch kosher salt
2 garlic cloves, minced
1 tablespoon vegetable oil
1 onion, sliced
salt and pepper
1 -2 teaspoon paprika

Steps:

  • preheat your broiler to high.
  • season with pepper and broil steak for 3-5 minutes per side.
  • this can be tough if it is overcooked (i like mine burnt, lol) cut into slices across the grain.
  • meanwhile in a saute pan heat oil and add onion slices,garlic, and paprika, salt and pepper.
  • saute until slightly browned on both sides.
  • serve onions over steak.
  • (optional--- smear some deli mustard on steak before broiling).

Nutrition Facts : Calories 393.9, Fat 20.6, SaturatedFat 6.6, Cholesterol 100.3, Sodium 168.5, Carbohydrate 3.6, Fiber 0.6, Sugar 1.2, Protein 46

ROMANIAN GARLIC SKIRT STEAK



Romanian Garlic Skirt Steak image

Make and share this Romanian Garlic Skirt Steak recipe from Food.com.

Provided by iris5555

Categories     Steak

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs skirt steaks
coarse salt
fresh ground black pepper
hot Hungarian paprika
2 tablespoons olive oil
4 -6 garlic cloves, finely chopped
1 tablespoon dried oregano

Steps:

  • Place skirt steak in shallow baking dish.
  • Season generously on both sides with salt, pepper and paprika.
  • Drizzle olive oil over skirt steak on both sides, patting it on with your fingers.
  • Sprinkle with garlic and oregano and pat these in with your fingers.
  • Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours.
  • Heat grill to high.
  • When you're ready to cook the steak, brush the grill grate with oil.
  • Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.).
  • Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn.
  • Transfer to platter and let rest for 2 minutes before serving.
  • Be sure to cut across the grain.

Nutrition Facts : Calories 345.1, Fat 20.8, SaturatedFat 6.3, Cholesterol 110.6, Sodium 114.8, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 36.1

ROMANIAN STEAK



Romanian Steak image

Add great flavor to grilled beef steak by marinating it in a tangy-sweet blend of steak sauce, Dijon mustard, honey and soy sauce.

Provided by My Food and Family

Categories     Recipes

Time 4h25m

Yield 6 servings

Number Of Ingredients 5

1/2 cup A.1. Original Sauce
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. honey
2 Tbsp. lite soy sauce
1 boneless beef sirloin steak (1-1/2 lb.), 3/4 inch thick

Steps:

  • Mix all ingredients except steak until blended; pour over steak in shallow dish. Turn to evenly coat both sides of steak. Refrigerate 4 hours to marinate, turning occasionally.
  • Heat grill to medium heat. Remove steak from marinade; discard marinade.
  • Grill 8 min. on each side or until done (160ºF).

Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 125 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 20 g

ROMANIAN SKIRT STEAK WITH GOLDEN GARLIC AND FRIED PARSLEY



Romanian Skirt Steak With Golden Garlic and Fried Parsley image

Make and share this Romanian Skirt Steak With Golden Garlic and Fried Parsley recipe from Food.com.

Provided by AshK5246

Categories     Steak

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons olive oil
18 garlic cloves, peeled and left whole
1/4 teaspoon salt, plus more to taste
1 pinch fresh ground black pepper
1 cup loosley packed curly-leaf fresh parsley leaves
5 cups canola oil or 5 cups safflower oil
48 ounces skirt steaks
seasoning salt

Steps:

  • In a saute' pan, heat the olive oil over medium heat. When the oil is hot, saute' the garlic for about 6 minutes or until golden brown and softened.
  • Season with salt and pepper and remove from heat until later.
  • Remove the stems from the parsley, wash and thoroughly dry the leaves.
  • Pour the canola oil into a heavy saucepan or high sided skillet to a depth of about 1 inch. (for a 10 in skillet you will need about 5 cups of oil.
  • heat over medium high heat until shimmering hot.
  • Using tongs, drop small batches of the parsley into the hot oil and fry for 15 to 20 seconds, or until shriveled and crispy. (any amount of water on the parsley will cause the oil to spatter, so BE CAREFUL!).
  • Lift from the hot oil with tongs and drain on paper towles. Season very lightly with salt.
  • Preheat the broiler (high setting) and position the rack about 4 inches from the heating element.
  • Season the steaks on both sides with the seasoned salt.
  • Broil for 3 minutes on each side for medium-rare. For medium, increase the time to 5 minutes per side.
  • Allow the juices to re-distribute in the steak and (if desired) slice steaks thinly against the grain. Each steak will serve 2 people.
  • Garnish each plate with 3 garlic cloves and fried parsley.

Nutrition Facts : Calories 2121.4, Fat 208.1, SaturatedFat 21.6, Cholesterol 134.9, Sodium 280.1, Carbohydrate 3.6, Fiber 0.5, Sugar 0.2, Protein 62.1

ROMANIAN GARLIC SKIRT STEAK RECIPE



Romanian Garlic Skirt Steak Recipe image

Provided by Joelene

Number Of Ingredients 7

1 1/2 lbs skirt steaks
coarse salt
fresh ground black pepper
hot Hungarian paprika
2 tablespoons olive oil
4 -6 garlic cloves, finely chopped
1 tablespoon dried oregano

Steps:

  • Place skirt steak in shallow baking dish. Season generously on both sides with salt, pepper and paprika. Drizzle olive oil over skirt steak on both sides, patting it on with your fingers. Sprinkle with garlic and oregano and pat these in with your fingers. Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours. Heat grill to high. When you're ready to cook the steak, brush the grill grate with oil. Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after I put the steak on.). Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when ready to turn. Transfer to platter and let rest for 2 minutes before serving. Be sure to cut across the grain.

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