Best Shell Steaks With Red Wine Butter Recipes

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GRILLED SHELL STEAK WITH TOMATO-SCALLION RELISH



Grilled Shell Steak with Tomato-Scallion Relish image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Number Of Ingredients 10

1/3 cup extra-virgin olive oil
1 flank steak (about 11/2 pounds)
1 tablespoon herbes de Provence
Kosher salt and freshly ground black pepper
3 ripe medium tomatoes
1 bunch scallions, trimmed
8 whole garlic cloves, unpeeled
1 tablespoon balsamic or red wine vinegar
1/4 teaspoon Worcestershire sauce
Grilled thick slices crusty bread, for serving

Steps:

  • 1. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Lightly rub steak with some olive oil and sprinkle with herbes de Provence and salt and pepper to taste. Place tomatoes, scallions, and garlic cloves in a large bowl, coat with 1 tablespoon of olive oil and season with salt and pepper to taste.
  • 2. Place steak on grill, arrange vegetables around it, and grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120degreesF to 125degreesF for rare; 125degreesF to 130degreesF for medium-rare; or 130degreesF to 135degreesF for medium, and the vegetables are charred. Transfer steak and vegetables to a cutting board and let rest 5 minutes.
  • 3. Core tomatoes once cool enough to handle. Squeeze garlic cloves from their skins and chop with tomatoes and scallions until chunky. Transfer vegetable relish, including juice, to a bowl and stir in remaining olive oil, vinegar, and Worcestershire sauce. Season to taste with salt and pepper. Slice meat against grain and on an angle, and transfer to a plate or platter. Serve with relish and grilled bread.

Nutrition Facts : Calories 409, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 40 milligrams, Sodium 366 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 29 grams

SKIRT STEAKS WITH RED WINE BUTTER SAUCE (ART SMITH)



Skirt Steaks With Red Wine Butter Sauce (Art Smith) image

Make and share this Skirt Steaks With Red Wine Butter Sauce (Art Smith) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 2/3 lbs skirt steaks, cut into 4 equal portions
salt
fresh ground pepper
1 tablespoon vegetable oil
1 cup red wine (Zinfandel or Shiraz)
1/3 cup finely chopped shallot
1 garlic clove, finely chopped
6 tablespoons unsalted butter, cut into tablespoons and chilled
chopped parsley, for serving

Steps:

  • Season steaks with salt and pepper.
  • Heat oil in a large skillet over high heat until the oil is very hot but not smoking.
  • Add in the steaks; cook until the undersides are well browned, about 3 minutes.
  • Decrease heat to medium; turn and cook until the other sides are browned and the steaks feel somewhat soft when pressed in the center, about 4 minutes more for medium-rare (do not cook skirt steak more than medium-rare, or it will toughen).
  • Transfer the steaks to 4 dinner plates.
  • Drain the fat from the skillet; add in the red wine, shallots, and garlic; bring to a boil over high heat.
  • Boil until the wine has reduced by half, about 3 minutes.
  • Decrease heat to very low; whisk in the butter, 1 tablespoon at a time, to slightly thicken the sauce.
  • Season with salt and pepper.
  • Pour some of the sauce over the steaks and sprinkle with parsley; serve immediately.

PAN-FRIED SHELL STEAK



Pan-Fried Shell Steak image

To get the perfect sear, make sure to heat the skillet well before adding the shell steaks, and wait until they release easily from the bottom of the skillet before flipping them.

Yield serves 4

Number Of Ingredients 5

4 shell steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
1/2 cup water
Watercress, for garnish

Steps:

  • Pat dry steaks with paper towels. Season on both sides with salt and pepper. Heat a large skillet over high; melt butter, swirling to coat bottom of pan. Working in two batches, cook steaks 7 to 8 minutes for medium-rare, turning once. Transfer steaks to plates.
  • Remove skillet from heat; add the water and scrape up browned bits from bottom of skillet with a wooden spoon. Season pan sauce with salt and pepper. Strain through a fine sieve, if desired, discarding solids. Serve steaks with sauce spooned over top. Garnish with watercress.
  • It's quick work to make a sauce by adding liquid to the pan and scraping up the flavorful bits from the bottom of the hot skillet. If desired, use wine (red or white) or broth in place of water.

NY STRIP STEAK WITH RED WINE-ROSEMARY BUTTER



NY Strip Steak with Red Wine-Rosemary Butter image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1 cup dry red wine
1 sprig fresh rosemary, plus 2 teaspoons chopped
2 sticks unsalted butter, at room temperature
1 teaspoon kosher salt
3 tablespoons olive oil, plus more for drizzling
1 tablespoon finely chopped fresh rosemary
1 tablespoon kosher salt
2 cloves garlic, minced
Four 6-ounce boneless NY strip steaks
2 lemons, halved

Steps:

  • For the red wine-rosemary butter: Place the wine and the rosemary sprig in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes. Let cool to room temperature before removing and discarding the rosemary sprig. Place the butter, the chopped rosemary and the salt in a food processor and pulse to combine. Add the wine syrup and process until fully integrated, about 1 minute. Set aside.
  • For the strip steak: Preheat a grill or grill pan to high heat. In a small bowl, combine the olive oil, rosemary, salt and garlic, and rub the mixture all over the steaks. Place the steaks on the grill and sear for 4 minutes without moving to form a golden brown crust. Flip the steaks and sear on the reverse side until crusty on the outside and medium-rare at the center, another 3 minutes. Remove the steaks to a plate and let rest for 10 minutes.
  • Meanwhile, drizzle about 1 teaspoon olive oil over the lemon halves and place them, cut side down, on the grill. Grill until charred and fragrant, 3 minutes.
  • To serve: Transfer each steak to a plate and top with a dollop of red wine butter and a squeeze of the charred lemon.

STEAK WITH RED WINE-SHALLOT SAUCE



Steak with Red Wine-Shallot Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 2 servings

Number Of Ingredients 5

1 1-pound New York strip steak (about 1-inch thick)
Kosher salt and freshly ground pepper
1 large shallot, minced
3/4 cup boxed red wine
2 to 3 tablespoons cold unsalted butter, cubed

Steps:

  • Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
  • Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
  • Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.

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