Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

In this recipe adapted from Keith Schroeder's upcoming book, Mad Delicious, what may seem like a crazy technique for beef (steaming) produces outstanding results.

Recipe by Cooking Light November 2013

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Credit: Tara Donne; Styling: Sarah Smart

Recipe Summary test

hands-on:
15 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 4 garlic cloves on a cutting board; sprinkle with 1/8 teaspoon salt. Chop until a paste forms, scraping with the flat side of a knife to mash. Press garlic mixture into both sides of steaks. Refrigerate 30 minutes.

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  • Bring wine to a boil in a saucepan over medium-high heat. Reduce heat to medium; simmer 10 minutes or until reduced to 1/2 cup. Stir in rind and paprika. Pour wine mixture into a pie plate or wide, shallow dish.

  • Line one tier of a 10-inch bamboo steamer with an 8-inch circle of parchment paper; lightly coat paper with cooking spray. Arrange steaks on top of paper in steamer basket. Cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam steaks 8 minutes or until desired degree of doneness. Remove steaks from steamer; place steaks in wine mixture for 10 minutes, turning after 5 minutes. Cut steaks across the grain into 1/2-inch-thick slices; sprinkle with remaining 3/8 teaspoon salt.

  • Combine mayonnaise, chile, juice, and 1 garlic clove. Spread 2 table­spoons mayonnaise mixture on each of 4 plates. Top evenly with sliced steak and any remaining wine mixture.

Nutrition Facts

319 calories; fat 13.5g; saturated fat 2.2g; mono fat 6.9g; poly fat 3.1g; protein 21.3g; carbohydrates 9.7g; fiber 0.5g; cholesterol 59mg; iron 1.6mg; sodium 503mg; calcium 27mg.
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