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The New Steak: Recipes for a Range of Cuts plus Savory Sides

55 steaks with tantalizing sides for any occasion
 
Cree LeFavour loves –especially those often overlooked but versatile (and reasonably priced) cuts such as skirt, flat iron, hangar, and flank.
 
In The New Steak, Cree LeFavour offers a fresh approach to steak entrées with recipes for American, bistro, Latin, and Asian meals that are big on taste and quick to the table. Using a range of ingredients and a variety of methods–pan-frying, grilling, braising, and wok-frying–these recipes teach cooks of any skill level how to prepare the perfect steak, including:
•   Shallot and Sherry Vinegar–Marinated Flank Steak with Sautéed Wild Mushrooms and Robinson Bar Potatoes 
•   Caribbean Spice Paste–Rubbed Top Sirloin with Lime-Cilantro Crema and Red Beans and Rice
•   Triple Sage T-Bone: Sage Butter, Fried Sage Leaves, and Scattered Fresh Sage with Roasted Tomatoes
•   Lemongrass Flank Steak with Broccoli, Snow Peas, and Lotus Root
 
Featuring a primer on buying and cooking steak, a pantry section with tips on special ingredients, and advice on building menus, The New Steak provides a stunning array of recipes sure to delight any carnivore.

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