Best Sauteed Shell Steaks Recipes

Herbed Shell Steaks with Sauteed Onions image

Yield Serves 2

Number Of Ingredients 6

1 garlic clove, minced and mashed to a paste with 1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried orégano
two 1-inch-thick boneless shell steaks (each about 1/2 pound)
1/4 cup vegetable oil
2 onions, halved lengthwise and sliced thin crosswise

Steps:

On a work surface mash together the garlic paste, the pepper, and the orégano and rub the mixture onto the steaks. In a heavy skillet, preferably cast-iron, heat the oil over moderately high heat until it is hot but not smoking, in it sauté the onions, stirring occasionally, for 6 minutes, or until they golden, and transfer them with a slotted spoon to paper towels to drain. Heat the oil remaining in the skillet over moderately high heat until it is hot but not smoking, in it sauté the steaks for 3 1/2 minutes on each side for medium-rare meat, and transfer the steaks with tongs to plates. Pour off the fat from the skillet, add 1/4 cup water, and boil it, scraping up the brown bits, for 15 seconds. Stir in the onions and spoon the onion mixture over the steaks.

Sauteed Shell Steaks image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 3

4 shell steaks, (each 6 to 8 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1 tablespoon olive oil

Steps:

Season shell steaks generously with salt and pepper.
Heat oil in a large skillet over high. Cook two steaks at a time, turning once, 4 to 8 minutes for medium-rare. Let steaks rest 5 minutes before serving, with parsnip fries on the side, if desired.