You can get a well marbled stip that doesn't have the high concentration of fat on the perimeter like the ribeye does. Net Carbs: 4.5g. The salsa, sour cream and garnish elevate it into quick, satisfying meal. Average Weight: 261 g. Tri-tip is a large triangular-shaped cut of bottom sirloin. If you are not eating the fat, if you trim out the whole fat, cook the steak, then eat it. 1 / 22. Long popular… Greek Beef Salad | 40 min Mix up a satisfying Mediterranean-inspired salad, with Top Sirloin Steak, cucumber, feta cheese and olives. 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. Marbling is key to steak perfection, but any extra fat is a no-go for me. 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. Repurpose last night's steak into one of these amazing dishes. Like the fat on a rump cap or sirloin (porterhouse) steak. 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. Top Sirloin. Find the seam on the rib-side where the cap runs parallel to the length of the rib. Perfect for fajitas or kabobs, skirt steak is a fattier option that maintains excellent flavor when grilled in strips. The meat tastes much better that way. Also you could render it and soak bread cubes in it for the birds. Steak and Fries Salad. —Alma Winberry, Great Falls, Montana. Trim the external fat. (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. —Nancy Collins, Clearfield, Pennsylvania, I usually use leftover barbecued steak to make this fabulous main dish salad. —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. 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. The top sirloin is an entirely different cut of meat from the sirloin (it’s located on the … Subscribe to our newsletter to get the latest recipes and tips. Then fold it into an omelet — perfect for breakfast or a quick breakfast-for-dinner. Prevent the Problem: Use Less. It’s one of my favorite “memory meals,” as I call them. —Kristin Shaw, Castleton, New York, Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. Steak & Blue Cheese Pizza. Avoid using steak sauce or other dressings that may also be high in fat. Protein: 50g. This is how I cook my steak. Fat: 55g. —Arlene Erlbach, Morton Grove, Illinois, When I’m looking for a fast entree, I turn to this beef and broccoli stir-fry. The browning adds so much flavor, so be sure and brown the meat well. 30 seconds on each sides until I get the perfect rare-medium-rare steak. If you don't like the fat then pick up a strip or a sirloin, but don't trim. Though thin, it is still strong and prone to shrinking much faster than the meat. 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. Can’t seem to get enough of that tangy dressing! It features a tantalizing sauce made with garlic and ginger. This boils off any moisture rather quickly. Bruschetta: Use your seared steak to top Italian-style toast with beef’s favourite cheese – stilton. It was the favorite of some male star, but I don’t remember which one. and the Flat Iron steak that is full of marbling for flavor and tenderness. Calories: 725. 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. With this flavorful stir-fry on the menu, you’ll be out of the kitchen with time to spare! If using fresh onion, add it to the pan with some additional oil and saute until tender. — Taste of Home Test Kitchen, When I need a speedy skillet supper, this pepper steak comes to my rescue. —Kelsey Casselbury, Odenton, Maryland, This is a very popular dish at restaurants in central Pennsylvania. Don't trim ribeyes. Triple Pepper Steak Sandwiches. 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. Join the discussion today. Katie is an Associate Editor for Taste of Home, specializing in writing and email newsletters. Trim away any excess fat and silver skin from the surface of the cut to make trimming the cap easier later. Step 2 - In large cast iron skillet, heat 2 tablespoons of duck fat over high heat. So is there anything to do with a chunk of beef fat? Asian Noodle & Beef Salad. Add a little peanut butter to the melted fat before you toss in the bread. —Tessa Edwards, Provo, Utah, These open-faced steak sandwiches play up the popular combo of steak and garlic bread. 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. Serve your ribeye with fresh herbs, salt, pepper or a small amount of melted butter. Refried beans: Go Mexican with a portion of spiced pinto and black beans. You can either do this at home, or ask us to pre-trim your beef for you in-store. Resting steak leads to a juicier interior, but it means you end up losing that crispy, sizzling crust in the process. We all say it! Duck Fat Steak Duck fat seared steaks are an excellent way to cook with duck fat for the first time. And it doesn’t take a lot of fat either. Try making duck fat seared steak > https://www.delish.com/cooking/recipe-ideas/g2991/weeknight-steak-dinners 22 Ways to Use Up Leftover Steak. Just slightly melt a portion of the fat and mix in bird seed like sunflowers, cracked corn, peanuts, dried fruits, nuts, seeds etc. Different steaks have plenty of different uses, largely dependent on the intramuscular fat content. —Linda Flynn, Ellicott City, Maryland, I’ve been making little tweaks to this family favorite for years. Red pepper flakes add a little kick to the orange beef sauce, and the tender veggies add a pop of color. 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. The pinwheel crust on top has become my signature. —Jade Fears, Grand Ridge, Florida, A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. 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. 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. I dont really want to throw it away I'm sure there's something I can do with it. 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. Instead of deep frying, roast or broil in the oven, shallow-fry in a pan … —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. In a large dutch oven brown steak (roasts) on all sides in a hot pan with vegetable oil. Other Names for the Flat Iron Steak Skirt steak has 30 grams of fat per 9 ounce serving, or 45% daily value. View Recipe this link opens in a new tab. —Deyanne Davies, Rossland, British Columbia, I found this recipe in a movie magazine some 20 years ago. 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. 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. https://www.thekitchn.com/how-to-make-a-pan-sauce-from-steak-drippings-240331 The Talk forum is closed - check out our Reddit, Facebook, and Twitter accounts instead. The bad fat is instead the kind that comes as a thick layer of external fat. —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. Trim off the lip of the loin. I add butter, garlic and olive oil while cooking. It’s pretty, too, with the red pepper, green broccoli and white potatoes. Taste of Home is America's #1 cooking magazine. Now I cook it once a week, plus my husband loves taking the leftovers to work. The fat that renders out is also useful for future cooking of whatever it came from (duck fat for duck confit, for example). Any other visible solid sections of fat can be easily trimmed off to to ensure your cut is as lean as possible. —Kadija Bridgewater, Deerfield Beach, Florida, My Asian-inspired pasta salad is crunchy, tangy and light. Taste of Home. Step 1 - Season steak with Kosher salt and pepper.For best results, allow steak to reach room temperature if you have the time. Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. FAT IS FLAVOR, but really? 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. It's about a quarter-half inch thick and probably 10" long. —Monica Williams, Burleson, Texas, At lunch one day, a friend told me about a steak salad she’d had at a party. Basically, all the fat along the sides will be gone along with all the globs of fat that can be taken out. —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. —Rosa Evans, Odessa, Missouri, We crave pizza that’s super fast, cheesy and original. Make one of these cuts every inch along the fat strip. Every roast, steak, pot roast, stew, pan roast, and hamburger I make will have some animal fat on it or in it. —Tamara Steeb, Issaquah, Washington, The best part of throwing a weeknight party is being able to enjoy time with family. Even then, it's going to be a little too chewy, especially compared to the meat from the top sirloin. My family would eat it nonstop if we could. 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. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and combing through antique shops. No doubt about it, duck fat is the best way to make incredibly crispy oven-roasted steak fries. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. Steak Crostini with Carrot-Horseradish Marmalade, Do Not Sell My Personal Information – CA Residents. Cooking a steak duck fat creates a perfect exterior steak crust and intensifies the already rich flavor steak flavor. (6) USWM Selections: Skirt Steak, Inside Skirt Steak This one with steak and veggies is for folks who like their pie with everything on top. And that's how I made the best steak I've ever had in my entire life. 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. Substitute chopped green onions or chives for the cilantro if desired. Its great flavor and the fact that leftovers just get better have made it a family favorite! Intramuscular fat, on the other hand, is a whole other story. Max Falkowitz 10:17 PM on 10/4/2009 Turn the rib loin over and remove the intercostal muscles (the between-the-rib meat). You can easily double the recipe when company drops by. —Patricia Swart, Galloway, New Jersey, This dinner for two is loaded with lots of flavor and color. Type of Steak: Tri-tip. It sounded so fantastic I had to try it for myself. Slice up leftover steak and add it to sauteeing onions, bell peppers, and mushrooms. Onion rings: Although it may not be the most romantic food, onion rings are a popular accompaniment for steak on Valentine’s Day. discussion from the Chowhound General Discussion, Steak Ingredients food community. This meaty salad is wonderful at the start of asparagus season. Add more oil if necessary to brown all the roasts. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. This keto recipe is all about getting a perfectly cooked steak… I like to dish it up over spaghetti, but you could use fried noodles instead. When I dry the fat I do it on the stove top but I like to get it about 240 +/- deg. Cooking Directions. It’s easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. Read the Steaks ... Do you eat the fat? 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. —Gayle Lewis, Yucaipa, California, This salad just explodes with flavors. Step 3 - Sear steak.Flip every 30 seconds to build a nice crust on the outside. Is IT? Prepared sweet-and-sour dressing is good on this salad, too. —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. 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