Cooking thin sliced frying steak...

sazziecee

probably nothing special but I would use peppercorn sauce, mushrooms and mix it through some tagliatelle

yummy

kunekune

What I do is make an ultra-cool steak sandwich. Layer as follows:

Toasted ciabatta
Caramelised onions
Steak
Rocket
Sliced plum tomatoes
A drizzle of meat juices deglazed with balsamic vinegar

Hold it all together with a tooth pick (or skewer!). Yum.

helwarren

I always use it in tortillas. Cut into strips and fry with an onion some thinly cut carrot (I just use potato peeler strips), sweetcorn, pepper, then mix in some old el-paso fajita powder (wouldnt use whole sachet unless like spicy) then slap it into a tortilla with some iceberg lettuce and hamburger relish. Obviously can use whatever veg to your taste.

Dioritt

sazziecee wrote: »

probably nothing special but I would use peppercorn sauce, mushrooms and mix it through some tagliatelle

yummy

Mmmm.... now THAT does sound good. I know exactly what I'll be doing with my next piece of steak

Mind you, steak's not good for the environment (cattle produce huge amounts of methane when they belch, not to mention the amount of arable land that's used to grow feed for them) so I try to limit myself to one a fortnight. I've tried to give it up but the selfish side of me loves it too much.

Sharon J

Stephen_Leak

Dioritt wrote: »

Mind you, steak's not good for the environment (cattle produce huge amounts of methane when they belch

Dead cows don't burp. Eat more steak. Save the planet.

pennypinchingmum

Thanks everyone, my dad got 3 frying beef steaks for 1 pound selling off from about 3 and gave them to me. They were promptly taken out of the packaging put into 3 seperate bags and 2 were frozen, saving 1 for tonights tea. It WILL feed the 5 of us, with extreme use of a tenderiser and lots of veg and rice. I think with this one it will be a beef and tomato curry. I think i will try the other 2 recipes on here for the other 2 steaks.

jinny

Keep it simple, this was taught to me by a chef,
Brush both sides of steaks with oil, grind black pepper on both sides,
Put on a plate and cover with cling film leave in fridge for as long as you can at least an hour. Then heat a sturdy frying pan up (dont use any oil in pan)till pan gets hot. Drop the steaks in turn over after one to two minutes depending on preferance to rare or well done. Turn out steaks onto warm plates, keep warm while you slosh a glass of red wine around the residue in pan, reduce the wine sauce down till it thickens and pour over steaks to serve. Always do mine this way when lucky enough to afford it.

liz545

I tend to use frying steak for things like fajitas/stroganoff or a steak sandwich as it's usually tougher than fillet or sirloin. For the other ones, why not do a 'build your own' steak sandwich dinner? Just fry/griddle the steak and set out the table with mini ciabatta/sub rolls, lettuce, sliced toms, cheese and a range of sauces and relishes, and let the kids pick their own fillings? You could even vote on which one looks best!

BrandNewDay

You know the steaks I mean... they're thin and often on special offer? Well, I've always had no luck cooking them because they always turn out tough. If anybody can tell me a way to fry one with some onions so that it makes a nice, tender sandwich, I'd appreciate it.

In the meantime, I finally figured out how to cook them so that they're not tough. Country Fried Steak (sometimes called Chicken Fried Steak): you beat it with a tenderizer, then bread it, and then fry it in a skillet of oil (actually, I use lard, but not everybody agrees with me that lard is good for you, so never mind.) I like it with some gravy poured over it. In America, it is served with a white sausage gravy, but regular beef gravy (I make it from the granules. So shoot me) is good, too.

Pretani

BrandNewDay, I think you inadvertently answered your initial question, however were you on about chicken or beaf steaks? I like lard too, it's got more flavour, I was brought up on it.