Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, steak & broccoli in garlic cream sauce. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Steak & Broccoli in Garlic Cream sauce is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Steak & Broccoli in Garlic Cream sauce is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook steak & broccoli in garlic cream sauce using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Steak & Broccoli in Garlic Cream sauce:
- Get 1/2 tsp baking soda
- Prepare 3 tsp cornstarch
- Take 1/4 c water
- Get 2 tsp ANY vinegar
- Take 1 lb any thin cut steak (I used round)
- Get 1/2 stick butter (salted or unsalted - whatever you prefer)
- Get 1 small onion
- Take 3-4 minced garlic cloves (or about 1.5-2 tsp from a jar)
- Take 1/8 tsp red pepper flake (more if you like more heat)
- Prepare 1/2 cup heavy cream (or 1/4 c whole milk & 1/4 c heavy cream)
- Get 1 head broccoli or 1/2 bag frozen
- Make ready Seasoned salt
- Make ready Salt & Pepper
Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. The ideal steak marinade combines acid, fat, and seasonings. The acid creates a tangy flavor foundation and tenderizes the meat; the fat adds flavor, seals in juices, helps keep the meat from sticking to the grill, and promotes caramelization; and the seasonings complete the flavor profile. Here's a breakdown of The Best Steak Marinade in.
Instructions to make Steak & Broccoli in Garlic Cream sauce:
- Cut steak into roughly 1.5 inch chunks.
- Mix the baking soda, cornstarch, water and vinegar - marinate the steak for 35 minutes.
- Remove steak from marinade, pat dry.
- On med-high heat, melt 1-2 tsp. butter in large skillet, sear strips of steak 45 seconds, turn them over and sear for 45 more seconds. Remove meat to a plate to hang out for a few. DON'T OVERCROWD THE PAN; it's ok to do this in batches…just melt more butter for the next batch
- Cook your broccoli - I steamed mine and wanted it to keep its color so I started it right as my meat was finishing. (If you're using frozen, you may want to start it sooner.) I always season my broccoli with seasoned salt after it's cooked.
- Turn heat down to med. Melt some more butter. Add the onion, season w/salt & pepper, saute for a few minutes until softened. Add the garlic and red pepper flake, saute another minute until fragrant.
- Add the heavy whipping cream. Scrape the browned bits off the pan, season generously with salt & pepper.
- Toss the meat (and its juices from the plate) and the broccoli into the garlic cream sauce, stir to coat.
- Serve over noodles or potatoes. This would be good with some shredded parmesan.
The acid creates a tangy flavor foundation and tenderizes the meat; the fat adds flavor, seals in juices, helps keep the meat from sticking to the grill, and promotes caramelization; and the seasonings complete the flavor profile. Here's a breakdown of The Best Steak Marinade in. The steak is then grilled at high temperature to get the appropriate crust. Steak Diane is a classic, showstopping restaurant recipe of tender filet mignon steak pan-fried in butter that's smothered in a rich mushroom cream sauce with herbs and brandy. Serve with mashed potatoes and lightly steamed seasonal vegetables.
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