The Argentina Steakhouse

Tuna Steak With Lime Butter

admin — Tue, 01 May 2018 13:06:02 +0000

Ingredients:
2 lbs. Tuna steak cut into six equal slices about 5 oz. each
Season salt to taste
Pepper to taste
Nutmeg to taste
Thyme to taste
Equal parts melted butter, lime juice and hot fish stock for basting.
Lime juice
Parsley
Lemon quarters

Directions:
1. Season each of the six slices of tuna with seasoned salt, pepper, nutmeg and thyme. Place meat on shallow baking pan.
2. Sprinkle wit melted butter and broil on both sides until fish just begins to flake and is delicately brown, basting frequently with mixture that is equal parts of melted butter, lime juice and hot fish stock.
3. Serve at once with a side dish of melted butter flavored with a little lime juice and garnish with parsley and lemon quarters.

Barbecue Shoulder Steak Skillet

admin — Tue, 01 May 2018 13:05:26 +0000

Ingredients:
3-4 tablespoons oil
1 teaspoon seasoning salt or white salt
1 teaspoon fresh ground black pepper
2 (1 lb) boneless beef shoulder chuck steaks (about 3/4 to 1-inch thick)
2 medium onion, chopped
2 tablespoons fresh minced garlic
1/2 teaspoon crushed red pepper flakes (or to taste, may omit if desired)
1 1/2 cups water (can use beef broth)
1 1/2 cups tomato sauce
5-6 tablespoons lemon juice
6 tablespoons ketchup
2-3 tablespoons brown sugar
1 tablespoon worcestershire sauce
1/2 teaspoon mustard powder

Directions:
1. Heat oil in a large skillet or electric frying pan over medium-high heat. In a bowl combine the water with tomato sauce, lemon juice, ketchup, brown sugar, Worcestershire sauce and mustard powder until combined; set aside.
2. Season both chuck steaks with salt and pepper (about 1/2 teaspoon of salt and pepper for each steak or can use more if desired).
3. Brown both sides of the steask in hot oil then remove to a plate.
4. Add in onion; saute for about 3 minutes.
5. Add in garlic and crushed chili flakes; cook stirring for another 1 minute.
6. Pour in the sauce over and around the meat.
7. Cover and simmer on low heat for about 1-1/2 hours or until meat is tender.
8. Season with more salt and pepper if needed.

Grilled Flatiron Steak

admin — Tue, 01 May 2018 13:04:30 +0000

Ingredients:
Sea salt to taste
1 tsp, cracked grd. black pepper
1/2 cup Italian dressing
1/2 cup red wine
(or your favorite marinade or rub)

Directions:
1. Combine ingredients in a 1 gallon zipper bag.
2. Place steak in the marinade and let stand refrigerated for at least 3 hours.
3. To grill place the meat directly over medium coals. Grill 7 minutes per side. Slice across the grain and serve.

Green Peppercorn Steak

admin — Tue, 01 May 2018 12:47:20 +0000

Ingredients:
2 Tbl green peppercorns (poivre vert), rinsed, drained. Found in jars or cans and are preserved in a brine.
1 Tbl soft butter
1 tsp dijon style mustard
4-8 ounce fillets
1 Tbl peanut oil or butter
2 Tbl brandy
salt
1 shallot, chopped fine
1 tsp tomato paste
1/2 cup whipping cream
1/4 cup dry white wine

Directions:
Crush all but 1 tsp of the green peppercorns. Mix to a paste with butter and mustard. Spread mixture over both sides of steaks. Cover and refridgerate for up to 2 hours. In a heavy 10-inch frying pan over moderately high heat saute steaks in oil or butter until well browned on both sides, about 3-4 minutes per side for rare to med-rare. Remove pan from heat. Sprinkle brandy over steaks and ignite it; baste with juices until flames go out. Remove steaks to warm platter, season with salt and tent with foil. Stir shallot, tomato paste, cream and wine into same pan, scraping pan drippings into sauce. Add remaining whole peppercorns. Boil rapidly, stirring frequently, until sauce is thickened. Pour sauce over steaks.