Steak For Dinner, Cheap And Delicious

America's Test Kitchen's Chris Kimball Tells How, Offers Recipes

(CBS)  RECIPES:

The following recipes are featured in the segment on The Early Show and included in "Cooking at Home With America's Test Kitchen."

Pan-Seared Inexpensive Steak
Serves 4

A pan sauce can be made while the steaks rest after cooking (sauce recipes follow); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the steaks. To serve two instead of four, use a 10-inch skillet to cook a 1-pound steak and halve the sauce ingredients. Bear in mind that even those tasters who usually prefer rare beef preferred these steaks cooked medium-rare or medium because the texture is firmer and not quite so chewy. Shopping can be confusing, as steaks are often haphazardly labeled at the supermarket. … The times in the recipe are for 1 1/4-inch-thick steaks.

2 tablespoons vegetable oil
2 whole boneless shell sirloin steaks (top butt) or whole flap meat steaks, each about 1 pound and 1 1/4 inches thick
Salt and ground black pepper

1. Heat the oil in a heavy-bottomed 12-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of the steaks with salt and pepper. Place the steaks in the skillet; cook, without moving the steaks, until well browned, about 2 minutes. Using tongs, flip the steaks; reduce the heat to medium. Cook until well browned on the second side and the internal temperature registers 125 degrees on an instant-read thermometer for medium-rare (about 5 minutes) or 130 degrees for medium (about 6 minutes).
2. Transfer the steaks to a large plate and tent loosely with foil; let rest until the internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes. Meanwhile, prepare the pan sauce, if making.
3. Using a sharp chef's knife or carving knife, slice the steak about 1/4 inch thick against the grain on the bias, arrange on a platter or on individual plates, and spoon some sauce (if using) over each steak; serve immediately.

Tomato-Caper Pan Sauce
Makes 3/4 Cup

If ripe fresh tomatoes are not available, substitute 2 to 3 canned whole tomatoes, seeded and cut into 1/4-inch pieces.
1 medium shallot, minced (about 3 tablespoons)
1 tablespoon unbleached all-purpose flour
2 tablespoons dry white wine
1 cup low-sodium chicken broth
2 tablespoons capers, drained
1 medium ripe tomato, seeded and cut into 1/4-inch dice (about 1/4 cup)
1/4 cup minced fresh parsley leaves
Salt and ground black pepper

Follow the recipe for Pan-Seared Inexpensive Steak.

After transferring the steaks to a large place, pour off all but 1 tablespoon of the fat from the now-empty skillet. Return the skillet to low heat and add the shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Sprinkle the flour over the shallot; cook, stirring constantly, until combined, about 1 minute. Add the wine and increase the heat to medium-high; simmer rapidly, scraping up the browned bits on the pan bottom with a wooden spoon.

Simmer until the liquid is reduced to a glaze, about 30 seconds; add the broth and simmer until reduced to 2/3 cup, about 4 minutes. Reduce the heat to medium; add the capers, tomato, and any meat juices that have accumulated on the plate and cook until the flavors are blended, about 1 minute. Stir in the parsley and season to taste with salt and pepper; spoon the sauce over the sliced steak and serve immediately.

Mustard-Cream Pan Sauce
Makes 3/4 cup

1 medium shallot, minced (about 3 tablespoons)
2 tablespoons dry white wine
1/2 cup low-sodium chicken broth
6 tablespoons heavy cream
3 tablespoons grainy Dijon mustard
Salt and ground black pepper

Follow the recipe for Pan-Seared Inexpensive Steak.

After transferring the steaks to a large plate, pour off all but 1 tablespoon of the fat from the now-empty skillet. Return the skillet to low heat and add the shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add the wine and increase the heat to medium-high; simmer rapidly, scraping up the browned bits on the pan bottom with a wooded spoon. Simmer until the liquid is reduced to a glaze, about 30 seconds; add the broth and simmer until reduced to 1/4 cup, about 3 minutes. Add the cream and any meat juices that have accumulated on the plate; cook until heated through, about 1 minute. Stir in the mustard; season to taste with salt and pepper. Spoon over the sliced steak and serve immediately.