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For extra-special steaks at home in Ardmore, Pennsylvania, Harriet Block relies on this simple but flavorful recipe. “I like to round out the meal with oven-roasted potatoes and corn on the cob,” she adds.
This recipe is:
Quick
Nutritional Facts 1 steak with 2 tablespoons topping equals 331 calories, 17 g fat (4 g saturated fat), 94 mg cholesterol, 226 mg sodium, 10 g carbohydrate, 1 g fiber, 33 g protein.
Originally published as Fancy Skillet Steaks in Cooking for 2 Spring 2007, p53
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Feb. 13, 2012 by omabicki
I probably wouldn't have posted if it were not for travlnman02. What an arogant person. We all share our recipes and don't need criticism from people who don't try them.Keep it to yourself we don't care one so negative thinks we always hope people want to learn and help each other do better.Maybe our way isn't better but it is another way!Good Cooking everyone and Bon Appetit!
Reviewed on Feb. 07, 2012 by QNAUTHOR
Excellent post,LeLimey. I hope travlnman02 reads it and thinks twice before going "off topic" again. Nice point about worcestershire's ingredients.
Reviewed on Feb. 07, 2012 by LeLimey
I have to laugh when I read how people won't used prepared seasoning because of other ingredients and go on to espouse worcestershire sauce which, although I love it, is chock full of preservatives! I also dislike it INTENSELY when people criticise a recipe and obviously haven't tried it because they "don't like" any of the ingredients. Thats very ignorant and I wish there was a facility in place on the site where you could report off topic reviews for deletion.If you cook the steaks in a skillet pan the fat will run off so another misapprehension can be cleared up right there too! I think the recipe looks very tasty and the only addition I might make would be either some capers or green peppers in the sauce depending on my mood or possibly some spring onions (scallions? green onions? I'm not sure of the American term) as a garnish.Thank you Harriet for a simple but tasty way to quickly dress up a steak and make it a little different
I have to laugh when I read how people won't used prepared seasoning because of other ingredients and go on to espouse worcestershire sauce which, although I love it, is chock full of preservatives! I also dislike it INTENSELY when people criticise a recipe and obviously haven't tried it because they "don't like" any of the ingredients. Thats very ignorant and I wish there was a facility in place on the site where you could report off topic reviews for deletion.
If you cook the steaks in a skillet pan the fat will run off so another misapprehension can be cleared up right there too! I think the recipe looks very tasty and the only addition I might make would be either some capers or green peppers in the sauce depending on my mood or possibly some spring onions (scallions? green onions? I'm not sure of the American term) as a garnish.
Thank you Harriet for a simple but tasty way to quickly dress up a steak and make it a little different
Reviewed on Feb. 06, 2012 by QNAUTHOR
I'd definitely add more seasoning and spices, but the basic recipe is a good starting point. I was annoyed by travlnman02 who obviously simply likes to see himself in print but had no intention of trying the recipe. Waste of my time to read him.
Reviewed on Feb. 06, 2012 by aunie123
I actually TRIED the recipe and liked it. Travlnman02 should give it a try before slamming it. I could pick apart all his/her "suggestions", but that would be too easy.
Reviewed on Feb. 06, 2012 by healthplus4
I cooked this dish but changed it a bit. I used more veggies like celery,green peppers,baby carrots and onions. Cumin,garlic and steak seasoning,also chicken broth.
Reviewed on Feb. 06, 2012 by imjcklein
I agree, this needs a little tweaking, steak was a little bland for me. Travlnman02, really, why did you even attempt this recipe when you dont care for any of the ingredients???? With some added seasoning on the meat, it would be tasty, in my opinion.
Reviewed on Feb. 06, 2012 by donna511
In total agreement with whiteswaninn - It sounds like travlnman02 just read the recipe and didn't try it AT ALL. I'll adapt it to my liking but will try
Reviewed on Feb. 06, 2012 by whiteswaninn
Hey travlnman02, why don't you submit your own recipe instead of criticizing something that someone else has submitted.
Reviewed on Feb. 06, 2012 by Travlnman02
I don't use prepared seasoning because of other ingredients used in it. I also do not fry meats because the fat cannot run off. Either grill it or broil it. It's helathier and tastes much better and the spiced stay on the meat. I don't care for sundried tomatoes as a topping. I prefer sliced onions and mushrooms sauteed in a pat of butter with low sodium Worsterschire Sauce and I don't use sugar in anything nor do I like Balsamic Vinegar.
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