Best Serb Ketchup Steak Recipes

PAN-SEARED STEAK WITH GARLIC BUTTER

Steps:

• Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
• Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
• Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
• Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

PETER LUGER-STYLE STEAK SAUCE

Steps:

• Whisk ketchup, Worcestershire, vinegar, molasses, horseradish, sugar, garlic powder, salt, pepper, and hot sauce in a medium bowl.
• Do Ahead
• Sauce can be made 5 days ahead. Store in an airtight container and chill.

SERB KETCHUP STEAK

Steps:

• Cut steak into serving size pieces, coarsely chop the onion and peel and finely chop the garlic clove. In a large Dutch oven/stewpot, brown the steak and onions and stir. Pour off all but a teaspoon of any remaining fat. Add all of the ketchup, water, garlic, parsley, pepper and stir thoroughly. Simmer uncovered on low heat for three hours, adding additional water as necessary and stirring occasionally. The ketchup will reduce to a deep red barbecue-like sauce, and the meat will be very tender. Serve with mashed potatoes and peas.

EYE OF ROUND STEAK AND KETCHUP

Steps:

• Combine the flour and salt in a bowl. Gently press the steak into the flour mixture to coat and shake off the excess flour.
• Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef until brown on all sides, 5 to 7 minutes. Remove beef from skillet and drain excess oil. Stir the ketchup, onion, and water into the skillet, then add the meat. Reduce heat to medium-low. Cover and simmer until tender, about 1 hour.

SUMMER STEAK KABOBS

Steps:

• In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.

MOM'S BEEF SHISH KABOB RECIPE

Steps:

• Bring ketchup, water, oil, vinegar, sugar, mustard and soup mix just to boil in saucepan, stirring occasionally; simmer on medium-low heat 30 min., stirring occasionally. Cool completely.
• Thread meat and vegetables alternately onto 12 skewers; place in shallow dish. Pour 1-1/2 cups ketchup mixture over kabobs; turn to evenly coat all sides of kabobs with ketchup mixture. Refrigerate 2 hours to marinate. Meanwhile, refrigerate remaining ketchup mixture until ready to use.
• Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 10 min. or until meat is done (160°F), turning and brushing occasionally with remaining ketchup mixture.

PEPPER STRIP STEAK

Steps:

• Brown meat in hot oil in skillet.
• Remove meat from pan once browned and set aside.
• In same pan combine flour,ketchup,water, soya sauce and pepper.
• Heat med-high heat to boiling.
• Add meat back to pan along with onions.
• Lower heat and simmer 45 minutes.
• Add mushrooms and green pepper.
• Simmer 10 minutes longer.
• Serve with rice or mashed potatoes.