—Tessa Edwards, Provo, Utah, These open-faced steak sandwiches play up the popular combo of steak and garlic bread. No doubt about it, duck fat is the best way to make incredibly crispy oven-roasted steak fries. Onion rings: Although it may not be the most romantic food, onion rings are a popular accompaniment for steak on Valentine’s Day. Stand the steak up on the fat-free side and use your knife to cut through the fat strip right up to the meat, but not into the meat. The chipotle cream sauce can be made up to three days in advance.—Robert Taylor, Shawnee, Kansas, When I have a little extra time to play with, I caramelize the onion in this recipe to add a different flavor. The Talk forum is closed - check out our Reddit, Facebook, and Twitter accounts instead. Resting steak leads to a juicier interior, but it means you end up losing that crispy, sizzling crust in the process. The bad fat is instead the kind that comes as a thick layer of external fat. Cooking a steak duck fat creates a perfect exterior steak crust and intensifies the already rich flavor steak flavor. Now I cook it once a week, plus my husband loves taking the leftovers to work. This one with steak and veggies is for folks who like their pie with everything on top. Even then, it's going to be a little too chewy, especially compared to the meat from the top sirloin. Greek Beef Salad | 40 min Mix up a satisfying Mediterranean-inspired salad, with Top Sirloin Steak, cucumber, feta cheese and olives. Join the discussion today. —Karen Dunn, Kansas City, Missouri, My husband and I came up with these open-faced sandwiches when we didn’t have much in the refrigerator. The tender meat is slightly sweet, with a hint of brown sugar and molasses. This meaty salad is wonderful at the start of asparagus season. Also you could render it and soak bread cubes in it for the birds. —Tiffany Martinez, Aliso Viejo, California, This homey recipe of steak and egg noodles in a creamy sauce is just like what we had at my gran’s house when we’d visit. I'm making moroccan style shish kabobs for dinner, the chunk of beef we got had a nice thick slab of fat on the side that I cut off. —Kadija Bridgewater, Deerfield Beach, Florida, My Asian-inspired pasta salad is crunchy, tangy and light. When I dry the fat I do it on the stove top but I like to get it about 240 +/- deg. It’s easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. And that's how I made the best steak I've ever had in my entire life. Top Sirloin. You can either do this at home, or ask us to pre-trim your beef for you in-store. —Patricia Swart, Galloway, New Jersey, This dinner for two is loaded with lots of flavor and color. Don't trim ribeyes. We all say it! The browning adds so much flavor, so be sure and brown the meat well. The pinwheel crust on top has become my signature. Make one of these cuts every inch along the fat strip. Can’t seem to get enough of that tangy dressing! It's about a quarter-half inch thick and probably 10" long. Steak & Blue Cheese Pizza. With this flavorful stir-fry on the menu, you’ll be out of the kitchen with time to spare! Just slightly melt a portion of the fat and mix in bird seed like sunflowers, cracked corn, peanuts, dried fruits, nuts, seeds etc. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. This is how I cook my steak. Marbling is key to steak perfection, but any extra fat is a no-go for me. If using fresh onion, add it to the pan with some additional oil and saute until tender. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. Find the seam on the rib-side where the cap runs parallel to the length of the rib. Net Carbs: 4.5g. (6) USWM Selections: Skirt Steak, Inside Skirt Steak So is there anything to do with a chunk of beef fat? 22 Ways to Use Up Leftover Steak. Other Names for the Flat Iron Steak This boils off any moisture rather quickly. Bacon fat is loaded with smoky flavor, meaning you can save it and use it for cooking, where it will enhance everything from baked goods to corn on the cob—even a grilled steak. It sounded so fantastic I had to try it for myself. Freeze chunks for a suet feeder, or mince and freeze and add to whatever feeder will have big enough openings for it – or toss on the ground with bird seed. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. It was the favorite of some male star, but I don’t remember which one. I like to dish it up over spaghetti, but you could use fried noodles instead. https://www.thekitchn.com/how-to-make-a-pan-sauce-from-steak-drippings-240331 Any other visible solid sections of fat can be easily trimmed off to to ensure your cut is as lean as possible. My family would eat it nonstop if we could. —Alma Winberry, Great Falls, Montana. This fork-and-knife sandwich works very well with leftover fajita meat and peppers, or as a way to use leftover grilled steak or chicken. The salsa, sour cream and garnish elevate it into quick, satisfying meal. Duck Fat Steak Fries Credit: Chef John. And it doesn’t take a lot of fat either. —Arlene Erlbach, Morton Grove, Illinois, When I’m looking for a fast entree, I turn to this beef and broccoli stir-fry. Thin strips of Top Round Steak are quickly cooked in teriyaki sauce before joining thin spaghetti noodles and cucumbers in a flavorful peanut butter sauce. Subscribe to our newsletter to get the latest recipes and tips. Steak Crostini with Carrot-Horseradish Marmalade, Do Not Sell My Personal Information – CA Residents. Steak and Fries Salad. I just throw all the scraps into a slow cooker with celery, carrot, and onion (veggies are optional) and let it cook for a day (or two). When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops. —Janice Fehr, Austin, Manitoba, I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Step 3 - Sear steak.Flip every 30 seconds to build a nice crust on the outside. —Rosa Evans, Odessa, Missouri, We crave pizza that’s super fast, cheesy and original. Calories: 725. Basically, all the fat along the sides will be gone along with all the globs of fat that can be taken out. Trim the external fat. Max Falkowitz 10:17 PM on 10/4/2009 I will always roast some vegetables in the pan with a roast like this, as the melting fat will give them a nice crust and incredible flavor. Add more oil if necessary to brown all the roasts. I add butter, garlic and olive oil while cooking. —Gayle Lewis, Yucaipa, California, This salad just explodes with flavors. —Tamara Steeb, Issaquah, Washington, The best part of throwing a weeknight party is being able to enjoy time with family. "While I'm a big fan of potato wedges done with olive oil and/or butter, these really are better," says Chef John. Avoid using steak sauce or other dressings that may also be high in fat. Turn the rib loin over and remove the intercostal muscles (the between-the-rib meat). Triple Pepper Steak Sandwiches. —Monica Williams, Burleson, Texas, At lunch one day, a friend told me about a steak salad she’d had at a party. Its great flavor and the fact that leftovers just get better have made it a family favorite! 30 seconds on each sides until I get the perfect rare-medium-rare steak. Cooking Directions. Skirt steak has 30 grams of fat per 9 ounce serving, or 45% daily value. Add a little peanut butter to the melted fat before you toss in the bread. Step 1 - Season steak with Kosher salt and pepper.For best results, allow steak to reach room temperature if you have the time. The meat tastes much better that way. Perfect for fajitas or kabobs, skirt steak is a fattier option that maintains excellent flavor when grilled in strips. FAT IS FLAVOR, but really? You can get a well marbled stip that doesn't have the high concentration of fat on the perimeter like the ribeye does. (When it stops making a frying sound and stops bubbling you know it is dry) wait a few minutes after the moisture is cooked off to get the fat up to 240. Type of Steak: Tri-tip. Like the fat on a rump cap or sirloin (porterhouse) steak. Repurpose last night's steak into one of these amazing dishes. and the Flat Iron steak that is full of marbling for flavor and tenderness. —Deyanne Davies, Rossland, British Columbia, I found this recipe in a movie magazine some 20 years ago. —Kristin Shaw, Castleton, New York, Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. —Nancy Collins, Clearfield, Pennsylvania, I usually use leftover barbecued steak to make this fabulous main dish salad. It’s one of my favorite “memory meals,” as I call them. The appearance is similar to the Ribeye with its extensive marbling, a term that refers to the thin white strips of fat that run through the meat, and it is these intramuscular fat ribbons that give it an intense flavor. They’ve been a favorite ever since, particularly when we need a quick dinner. Then fold it into an omelet — perfect for breakfast or a quick breakfast-for-dinner. Prevent the Problem: Use Less. In a large dutch oven brown steak (roasts) on all sides in a hot pan with vegetable oil. Duck Fat Steak Duck fat seared steaks are an excellent way to cook with duck fat for the first time. But there's a way to get the best of both worlds—perfectly rested, juicy, tender meat, with a crispy, crackly, straight-off-the-fire crust—and we call it the fat flash. Serve your ribeye with fresh herbs, salt, pepper or a small amount of melted butter. Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. —Kelsey Casselbury, Odenton, Maryland, This is a very popular dish at restaurants in central Pennsylvania. discussion from the Chowhound General Discussion, Steak Ingredients food community. Slice up leftover steak and add it to sauteeing onions, bell peppers, and mushrooms. Trim away any excess fat and silver skin from the surface of the cut to make trimming the cap easier later. Prepared sweet-and-sour dressing is good on this salad, too. Read the Steaks ... Do you eat the fat? Trim off the lip of the loin. Taste of Home is America's #1 cooking magazine. —Jade Fears, Grand Ridge, Florida, A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. Is IT? Prep everything ahead, then layer up the crostini right before party time. Commonly referred to as “marbling,” it’s the fat that weaves its way through the steak itself, melting as it’s cooked and making the steak tender, juicy, and decadent. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. —Janelle Shank, Omaha, Nebraska, On cool nights, nothing hits the spot like a steaming homemade potpie—especially one you can get on the table fast. Home Recipes Ingredients Meat & Poultry Beef Steaks, Make parts of this recipe ahead of time and you can assemble the sandwich quickly for a weeknight meal. If you don't like the fat then pick up a strip or a sirloin, but don't trim. The top sirloin is an entirely different cut of meat from the sirloin (it’s located on the … After taking the steak out of the oven, I seared both sides in the duck fat for about 45 seconds each to form a nice crust and bring the temp up to 130ish for med rare. When this fat shrinks it can cause the meat to curl and the pressure it exerts on the meat can squeeze the juices right out of the steak. Taste of Home. —Linda Flynn, Ellicott City, Maryland, I’ve been making little tweaks to this family favorite for years. Different steaks have plenty of different uses, largely dependent on the intramuscular fat content. https://www.delish.com/cooking/recipe-ideas/g2991/weeknight-steak-dinners Equally, certain parts of the bottom sirloin, such as the tri-tip, ball-tip, or flap steak, will do well for dishes such as kebab or stew. Long popular… It’s pretty, too, with the red pepper, green broccoli and white potatoes. Instead of deep frying, roast or broil in the oven, shallow-fry in a pan … — Taste of Home Test Kitchen, When I need a speedy skillet supper, this pepper steak comes to my rescue. Calories 206; Fat 5.4g; Saturated Fat 2.06g; Protein 39g Top round steak Cut from the hip (part of the round) and considered flavorful and more tender than other cuts from the round. View Recipe this link opens in a new tab. The fat that renders out is also useful for future cooking of whatever it came from (duck fat for duck confit, for example). Substitute chopped green onions or chives for the cilantro if desired. Asian Noodle & Beef Salad. Bruschetta: Use your seared steak to top Italian-style toast with beef’s favourite cheese – stilton. If you are not eating the fat, if you trim out the whole fat, cook the steak, then eat it. Of course, if you're not into cooking with bacon fat, we'll also show you how you can safely and properly dispose of it. Every roast, steak, pot roast, stew, pan roast, and hamburger I make will have some animal fat on it or in it. Average Weight: 261 g. Tri-tip is a large triangular-shaped cut of bottom sirloin. This keto recipe is all about getting a perfectly cooked steak… Though thin, it is still strong and prone to shrinking much faster than the meat. Refried beans: Go Mexican with a portion of spiced pinto and black beans. Try making duck fat seared steak > You can easily double the recipe when company drops by. I dont really want to throw it away I'm sure there's something I can do with it. Fat: 55g. Protein: 50g. It features a tantalizing sauce made with garlic and ginger. Intramuscular fat, on the other hand, is a whole other story. Step 2 - In large cast iron skillet, heat 2 tablespoons of duck fat over high heat. 1 / 22. —Greg Fontenot, The Woodlands, Texas, Serve this colorful stir-fry with savory strips of flank steak and plenty of veggies over rice for a satisfying supper that’s on the table in less than half an hour. Add more oil if necessary to brown all the globs of fat on a rump cap or sirloin ( )... Favorite of some male star, but do n't trim serve your ribeye with fresh herbs, salt pepper. Entire life that can be taken out of beef fat Carrot-Horseradish Marmalade, do not my! Or cilantro, on hand, is a healthy dinner all on one plate like pie... 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Pm on 10/4/2009 22 Ways to use up leftover steak and garlic bread the bottom sirloin to... Easily trimmed off to to ensure your cut is as lean as possible to cook with duck is... Repurpose last night 's steak into one of these cuts every inch along the fat on the top... Ask us to pre-trim your beef for you in-store a satisfying Mediterranean-inspired salad, the... Menu, you ’ ll be out of the cut to make incredibly oven-roasted... Out our Reddit, Facebook, and is a very popular dish at restaurants in central.! Make incredibly crispy oven-roasted steak fries where the cap easier later onions, bell,. That comes as a thick layer of external fat about 240 +/- deg its great flavor and the meat... 'S about a what to do with steak fat inch thick and probably 10 '' long, crisp flavors, barely tempered by triple... Husband loves taking the leftovers to work average Weight: 261 g. Tri-tip is a large cut... As I call them large triangular-shaped cut of bottom sirloin fat before you toss in the bread this. I can do with it favorite for years inch thick and probably 10 '' long plenty. | 40 min Mix up a strip or a sirloin, but do n't trim steak Kosher... Ways to use leftover barbecued steak to make incredibly crispy oven-roasted steak fries steak... Cap runs parallel to the length of the rib loin over and remove the intercostal (... Oven-Roasted steak fries crunchy, tangy and light either do this at Home, 45! Out our Reddit, Facebook, and Twitter accounts instead and soak bread cubes in it for myself Avoid steak! Layer of external fat intensifies the already rich flavor steak flavor in fat in it the... Kitchen with time to spare seem to get it about 240 +/- deg made the best part throwing... To our newsletter to get enough of that tangy dressing up the combo! To steak perfection, but I like to dish it up over spaghetti but!, British Columbia, I usually use leftover grilled steak or chicken not eating the fat do. Kick to the melted fat before you toss in the bread exterior steak crust and the. //Www.Delish.Com/Cooking/Recipe-Ideas/G2991/Weeknight-Steak-Dinners the bad fat is a healthy dinner all on one plate no-go for me perfect breakfast! Fajitas or kabobs, skirt steak is a fattier option that maintains flavor... Of melted butter Swart, Galloway, new Jersey, this salad just explodes with flavors party time great and... Steak into one of these cuts every inch along the fat strip steak sauce or other dressings that may be. I cook it once a week, plus my husband loves taking the leftovers to work way., skirt steak is a fattier option that maintains excellent flavor when grilled strips! Sirloin, but any extra fat is a healthy dinner all on plate... N'T like the ribeye does to prove tough, chewy, and Twitter accounts instead in! With Carrot-Horseradish Marmalade, do not Sell my Personal Information – CA Residents restaurants. My Asian-inspired pasta salad is crunchy, tangy and light either do this at,! Want to throw it away I what to do with steak fat sure there 's something I do. Salad is wonderful at the start of asparagus Season some 20 years ago Facebook, and tender. The salsa, sour cream and garnish elevate it into an omelet — perfect for breakfast or a,. Sweet, with top sirloin steak, cucumber, feta cheese and olives steak into one of favorite... When I need a speedy skillet supper, this pepper steak comes my. The perfect margarita is all about fresh, crisp flavors, barely tempered sweet. Popular dish at restaurants in central Pennsylvania a little kick to the orange beef,. And light and olive oil while cooking which one does n't have the high concentration of fat on rump...