Recipes for Pan
Quick and Easy Pan Fried Flank Steak Ingredients
- 1 1/2 pound flank steak
- Dry mustard
- Freshly ground black pepper
- Softened butter
How to make Quick and Easy Pan Fried Flank Steak
- Remove the steak from the refrigerator a half hour before cooking. Cut away any tough connective tissue on the surface of the steak. Using the tip of a sharp knife, poke small cuts into the meat, almost all the way through. The cuts should be at an angle, in the direction of the grain of the meat as the knife tip is going in. The cuts should be about an inch apart from each other. Turn the steak over and repeat the cuts on the other side. Make sure that the cuts you are making on this side are parallel with the cuts you made on the other side, otherwise you may cut across an existing cut, and end up poking a hole through the meat.
- Sprinkle one side of the steak with dry mustard. (You can use regular mustard if you don’t have any dry mustard.) Sprinkle the steak with freshly ground pepper. Rub a tablespoon of butter all over the side of the steak. Turn the steak over and repeat with the dry mustard, pepper, and butter.
- Heat a large cast iron frying pan on high heat. Sprinkle both side of the steak with salt (unless you have used salted butter, then you can skip the salt.) Place steak in hot pan. Let sear for 2 to 3 minutes until well browned. Use tongs to lift up to see if nicely browned. If so, flip to the other side and let sear for 2 to 3 minutes. Remove the pan from the heat and let the steak continue to cook for 5 to 10 minutes in the residual heat of the pan (assuming you are using cast iron, if not, lower the heat to low).
- Use your fingertips to check for doneness or insert a meat thermometer into the thickest part of the steak – 120°F for very rare, 125°F for rare, or 130°F for medium rare. Flank steak should be served rare or medium rare, otherwise it may be too dry. Remove the steak from the pan to a cutting board and let rest for 10 minutes, covered with aluminum foil.
- Cut the meat in very thin slices, at an angle, against the grain of the meat. (This way you break through the tough long muscle fibers.) Any juices that come out of the meat while cutting or resting, return to the pan. Return the pan to a burner on high heat and deglaze the pan with a little water, scraping up any browned bits. Once the water has mostly boiled down, add a little butter to the pan for a nice sauce. Arrange the cut meat on a serving plate and pour the deglazed pan juices over the meat.
- Quick and Easy Pan Fried Flank Steak recipe is ready to serve.
Mom’s Pan fried London Broil Steak INGREDIENTS
2 lb top round cut of steak
- Dry mustard
- Butter, softened to room temperature
How to make Mom’s Pan fried London Broil Steak
- Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.) Rub dry mustard into both sides of the steak. Add salt and freshly ground pepper. Use a meat pounder to even out the thickness of the steak if necessary.
- Cut away any tough connective tissue on the surface of the steak.
- Heat a large, cast iron skillet to medium high heat. Rub soft butter over both sides of the steak and place in pan. Let cook for 2-3 minutes on each side, check before flipping to make sure it has nicely browned.
- At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet, which will retain enough heat to cook the steak to medium rare. You can test for doneness by using a small sharp knife and cutting into the center to check the color. Also, if the steak is brown on both sides and it is weeping red juice, it’s done. Mom uses a finger pressure method to test for doneness.
- If you have a thicker steak, as we did in the steak pictured, you can finish it off in the oven, at 325°F for 15 minutes or so. Use a meat thermometer to test the internal temperature of the steak. It will be done at 130°F for medium rare. If you are using the oven method, when done, remove from the oven and let sit for 5 minutes.
- You want to cook the steak only to medium rare, as cooking it further will make it more tough.
- Slice the steak thinly, against the grain, on a diagonal.
- Mom’s Pan fried London Broil Steak recipe is ready to serve.
Pan Fried Vegetables Ingredients:
- 2 Tbs olive oil
- 4 large carrots
- 1 green pepper
- 1 red bell pepper
- 2 Tbs melted butter
- 2 large spanish onions
- 4 garlic cloves minced
- salt and pepper to taste
- 1 1/2 Tbs dried marjoram
- 10 small red skin potatoes
- 1 tsp crushed dried rosemary
How to make Pan Fried Vegetables:
Preheat the oven to 370 degrees. Mix the melted butter, olive oil, rosemary and marjoram together and set aside. Peel all of the vegetables. Cut each onion into eights by slicing it lengthwise into quarters and then cut each quarter crosswise. Halve the carrots lengthwise and then cut them into 1 inch sections then quarter the potatoes. Cut the red and green peppers into large chunks. Arrange the vegetables in a large oiled baking dish and pour the butter and herb mixture on the vegetables. Toss the vegetables to coat with the butter and herb mixture. Cover the baking dish tightly with aluminum foil and bake for 35 minutes. Uncover and turn the vegetables. Add salt and pepper to taste. Return the dish to the oven and roast the Oven Roasted Vegetables at 425 degrees for approximately 30 minutes or until the carrots and potatoes are thoroughly cooked and the edges of all vegetables are browned.
Pan Fried Shrimp with Garlic Ingredients:
- 12-15 medium to large shrimp or prawns, butterflied (shells can be removed or left on, as desired)
- 2 Tbsp. oyster sauce (I used Golden Dragon Brand)
- 1 Tbsp. soy sauce
- 1 Tbsp. fish sauce (available in tall bottles at Asian stores)
- 1 Tbsp. brown sugar
- 5-7 cloves minced garlic (to taste)
- 2 Tbsp. lime juice
- 2-3 Tbsp. oil for stir-frying
- 1 fresh red chili, minced, OR 1/2 tsp. dried crushed chili (to taste)
- lime or lemon wedges
- handful of fresh coriander
- Optional: more fresh chili, OR dried crushed chili
How to make Pan Fried Shrimp with Garlic:
- Make the marinade/sauce by combining in a mixing bowl: oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice, and chili. Stir well.
- Place shrimp in the marinade and stir well to coat.
- Heat some oil in a wok or frying pan. When hot, add the shrimp along with the marinade.
- Stir-fry 2-3 minutes, or until shrimp are plump and pink. They will also be lightly browned from the sauce. (Avoid overcooking, or shrimp will turn rubbery.)
- This dish can be served 2 ways: For a Dinner or Lunch Entree: Simply slide onto a serving platter and sprinkle with coriander, plus additional fresh chili (if using). Add lemon or lime wedges to the side, and serve with rice, naan, or crusty French loaf. A nice rice dish that pairs well is Thai Sticky Rice .
- If Serving at a Party or as an Appetizer: Use tongs to pick shrimp out of the wok/pan, allowing most of the sauce to drip back into the pan. Arrange the shrimp on a serving platter, adding a sprinkling of fresh coriander and additional chili (if using). Place lime or lemon wedges on the side. Pour the sauce from the wok/pan into a small bowl. Place the bowl next to the shrimp on the serving platter for dipping. Enjoy!
Pan Fried Shrimps Ingredients:
- 1/2 cup flour
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 pound medium shrimp peeled and deveined
- 3 tablespoons vegetable oil
- 1 lemon juiced
How to make Pan Fried Shrimps:
- On a large plate or shallow bowl, combine flour, black pepper, salt and cayenne pepper. Add shrimp and toss gently to coat.
- Heat oil in a large skillet over medium-high heat. Add shrimp and cook until golden and curled, about 3 minutes per side. Sprinkle with lemon juice to serve.