Please enjoy my three favorite steak recipes!

Steak is very popular meat all over the world. Here are my three favorite steak recipes.

STEAK WITH HAM, PROVONE AND MUSHROOM SAUCE

3 tablespoons olive oil
1/2 pound mushrooms, coarsely chopped
1 large shallot, chopped
1 large garlic clove, chopped
4 1/2-inch-thick beef tenderloin steaks
4 thin prosciutto or ham slices, trimmed to fit steaks
4 thin slices provolone cheese, trimmed to fit steaks
4 small Italian parsley sprigs
1/2 cup dry Marsala

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms, shallot and garlic and sauté until mushrooms are brown and tender, about 10 minutes. Season with salt and pepper. Transfer mixture to small bowl.

Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and sauté just until brown, about 1 1/2 minutes per side. Remove skillet from heat. Top each steak with prosciutto slice, 1 tablespoon mushroom mixture, then cheese slice and parsley sprig. Cover; cook over medium-high heat until cheese melts, about 1 minute. Transfer steaks to plates; tent with foil.

Return remaining mushroom mixture to skillet. Add Marsala and boil until reduced almost to glaze, about 6 minutes. Spoon sauce over steaks. Makes 4 servings

SEARED FISH STEAKS WITH HORSERADISH BUTTER

For steaks:

1 1/2 pounds tuna, swordfish or shark steaks, but 1 to 1 1/4 inches thick
2 tablespoons olive or vegetable oil
Salt and ground black pepper
Lemon wedges, or a pan sauce, uncooked relish, or flavored butter

For horseradish butter:

3 tablespoons bottled pure horseradish with liquid squeezed out
3 tablespoons butter, at room temperature
1/2 teaspoon vinegar
Salt and ground black pepper

Steaks:
1. Set a heavy-bottomed 12-inch skillet over low heat for 5 to 10 minutes, or medium heat for 3 to 4 minutes, while preparing the meal and seasoning the fish steaks. Three to four minutes before searing the fish steaks, turn on the exhaust fan and increase the heat to high.

2. Set steaks on a plate, drizzle with oil; turn to coat. Sprinkle with salt and pepper.

3. A minute or so after the residual oils in the skillet send up wisps of smoke, put the fish steaks in the pan. Cook over high heat until the steaks develop a thick, rich brown crust, about 3 1/2 to 4 minutes. Turn the steaks and continue to cook over high heat until the other sides develop a thick, rich brown crust and the fish is medium-rare to medium, 3 1/2 to 4 minutes longer. (For medium-well-done fish, turn the heat to low and cook, turning once, for 1 to 2 minutes longer.) Remove to a plate and let stand 5 minutes.

4. Serve with lemon wedges, or an uncooked relish or flavored butter. Or make a pan sauce by adding 1/2 cup liquid to the skillet; boil until the liquid is reduced to about 1/4 cup. Tilting the skillet so that the reduced liquid is at one side of the pan, whisk in butter or other enrichments until the sauce is smooth and glossy.

Butter:
Mash the horseradish and butter into a paste. Add the vinegar and season to taste with salt and pepper. Smear a tablespoon of flavored butter over each portion and serve immediately. Serves 4.

LINGUINE WITH STEAK AND PEPPERS

1 1-pound flank steak or top round steak
3 green onions, cut into 1-inch pieces
2 medium-size red peppers, cut into bite-size pieces
2 medium-size yellow peppers, cut into bite-size pieces
1/2 pound linguine
4 tablespoons olive oil
salt
1/4 pound Mediterranean or ripe olives, pitted
3 tablespoons minced parsley
1/4 teaspoon crushed red pepper
2 ounces sliced provolone cheese, cut into bite-size pieces

Cut beef flank steak in half lengthwise. Slice each half into 1/8-inch-thick slices, cutting on the diagonal, against the grain of the meat.

Cook linguine according to package directions (but don't add salt to the boiling water). Meanwhile, in a 5-quart Dutch oven or 12-inch skillet, heat 1 tablespoon of olive oil. Add green onions and peppers and cook until tender-crisp, about 5 minutes, stirring frequently. Remove with a slotted spoon and set aside in a large bowl.

In same Dutch oven over high heat, add 3 more tablespoons of olive oil. When the oil is hot, cook the flank steak with 1/2 teaspoon of salt until the meat is tender and loses its pink color, about 3 minutes. Remove Dutch oven from heat, stir in olives, parsley, crushed red pepper, and vegetable mixture.

Drain linguine, add it to meat mixture, and toss to combine. Season with salt. Transfer pasta to a serving bowl, tucking the provolone pieces into the pasta. If not serving right away, cover and refrigerate to serve chilled later. Serves 6.

About The Author:

Laurie Simpson is a successful author and regular contributor to http://www.1st-in-steaks.com. Great tips on buying top quality meats, steaks and seafood from the finest ranchers and butchers.

	Three Favorite Steak Recipes
Please enjoy my three favorite steak recipes!