Oh, the joy of biting into a perfectly cooked steak strip—juicy, flavorful, and utterly satisfying! Whether you’re whipping up a quick weeknight dinner, hosting a summer barbecue, or craving some hearty comfort food, our roundup of 18 delicious steak strip recipes has got you covered. From classic favorites to creative twists, there’s something here for every occasion. Ready to elevate your steak game? Let’s dive in!
Garlic Butter Steak Strips
Zipping through the memories of last summer’s backyard gatherings, I recall the sizzle of garlic butter steak strips on the grill, a dish that never fails to bring everyone together. It’s simple, yet so full of flavor, making it perfect for those lazy evenings when you want something special without too much fuss.
Ingredients
- A couple of ribeye steaks, sliced into strips
- 3 tablespoons of unsalted butter
- 2 cloves of garlic, minced
- A splash of olive oil
- Salt, just enough to season
- Freshly ground black pepper, to your liking
Instructions
- Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. This ensures your steak won’t stick.
- Add the steak strips in a single layer, seasoning them with salt and pepper as they cook. Don’t overcrowd the pan to get a nice sear.
- Cook for about 2 minutes on one side, then flip each strip. You’re looking for a golden-brown crust.
- Reduce the heat to medium and push the steak to one side of the skillet. Add the butter and minced garlic to the other side.
- Let the butter melt and the garlic become fragrant, about 1 minute, then stir everything together. Tip: The garlic should be golden, not brown, to keep its sweet flavor.
- Remove from heat and let the steak rest in the skillet for a couple of minutes. This lets the juices redistribute.
How the steak strips come out tender with a buttery, garlicky glaze that’s irresistible. Serve them over a bed of fluffy mashed potatoes or alongside a crisp salad for a meal that feels both indulgent and balanced.
Spicy Cajun Steak Strips
Sometimes, the simplest dishes carry the most profound flavors, especially when they’re steeped in tradition and a bit of heat. Spicy Cajun Steak Strips are no exception, offering a bold taste that’s both comforting and exhilarating.
Ingredients
- 1 lb of flank steak, sliced into thin strips
- A couple of tablespoons of olive oil
- 2 teaspoons of Cajun seasoning
- A splash of Worcestershire sauce
- 1 minced garlic clove
- A pinch of salt
- A handful of chopped parsley for garnish
Instructions
- Start by heating a large skillet over medium-high heat and add a couple of tablespoons of olive oil.
- Once the oil is shimmering, add the steak strips in a single layer, ensuring they’re not overcrowded for even cooking.
- Sprinkle 2 teaspoons of Cajun seasoning and a pinch of salt over the steak, tossing to coat evenly.
- Add a splash of Worcestershire sauce and the minced garlic clove, stirring to combine all the flavors.
- Cook for about 4-5 minutes, stirring occasionally, until the steak strips are browned and cooked through.
- Remove from heat and garnish with a handful of chopped parsley before serving.
Just like that, you’ve got a dish that’s bursting with flavor, the steak strips tender and juicy with a kick that lingers. Serve them over a bed of creamy mashed potatoes or tucked into a warm tortilla for a twist on taco night.
Honey Soy Glazed Steak Strips
Evenings like these call for something deeply satisfying yet simple to prepare, a dish that feels like a warm embrace after a long day. Honey soy glazed steak strips offer just that—a perfect balance of sweet and savory, with a tenderness that melts in your mouth.
Ingredients
- a couple of ribeye steaks, sliced into thin strips
- a quarter cup of soy sauce
- two tablespoons of honey
- a splash of olive oil
- a teaspoon of minced garlic
- a pinch of red pepper flakes
- a handful of green onions, chopped
Instructions
- In a bowl, whisk together the soy sauce, honey, minced garlic, and red pepper flakes until well combined.
- Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
- Add the steak strips to the skillet, arranging them in a single layer to ensure even cooking. Cook for about 2 minutes on each side, or until they develop a nice sear.
- Pour the honey soy mixture over the steak strips, stirring gently to coat each piece. Let it simmer for another 2 minutes, allowing the sauce to thicken slightly.
- Sprinkle the chopped green onions over the top just before removing from heat.
As the steak strips rest, the glaze will cling to each piece, creating a glossy finish that’s as appealing to the eye as it is to the palate. Serve them over a bed of steamed rice or alongside crisp vegetables for a meal that’s both nourishing and indulgent.
Peppercorn Crusted Steak Strips
Now, as the evening light fades, there’s something deeply comforting about preparing a meal that feels both luxurious and utterly simple. Peppercorn crusted steak strips are just that—a dish where the boldness of pepper meets the tenderness of beef, creating a harmony of flavors that’s hard to resist.
Ingredients
- A couple of ribeye steaks, about 1 inch thick
- A generous tablespoon of whole black peppercorns, coarsely crushed
- A splash of olive oil
- A pinch of sea salt
- A tablespoon of butter
- A splash of beef broth
Instructions
- Start by letting your steaks sit at room temperature for about 20 minutes; this ensures even cooking.
- While waiting, crush the peppercorns coarsely using a mortar and pestle or the bottom of a heavy pan.
- Heat a splash of olive oil in a skillet over medium-high heat until it shimmers, about 2 minutes.
- Season the steaks with a pinch of sea salt, then press the crushed peppercorns onto both sides.
- Place the steaks in the skillet. Cook for 4 minutes on one side without moving them to get a good sear.
- Flip the steaks and add a tablespoon of butter to the skillet. Spoon the melted butter over the steaks as they cook for another 4 minutes.
- Transfer the steaks to a plate and let them rest for 5 minutes. This keeps them juicy.
- In the same skillet, pour a splash of beef broth to deglaze, scraping up any browned bits for extra flavor.
- Slice the steaks against the grain into strips and drizzle with the pan sauce.
Perfectly peppery with a melt-in-your-mouth tenderness, these steak strips are a revelation. Serve them over a bed of creamy mashed potatoes or alongside a crisp salad for a meal that feels both indulgent and balanced.
Balsamic Glazed Steak Strips
Kneading through the memories of last summer’s family gatherings, I find myself longing for the rich, tangy sweetness of balsamic glazed steak strips, a dish that always seems to bring everyone together around the table.
Ingredients
- 1.5 lbs of flank steak, sliced into thin strips
- A generous splash of balsamic vinegar
- A couple of tablespoons of olive oil
- Two cloves of garlic, minced
- A pinch of salt and freshly ground black pepper
- A teaspoon of honey
- A handful of fresh rosemary, finely chopped
Instructions
- In a large bowl, combine the steak strips with a splash of balsamic vinegar, a pinch of salt, and black pepper. Let it marinate for at least 30 minutes in the fridge. Tip: The longer it marinates, the more flavorful the steak will be.
- Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the marinated steak strips to the skillet, spreading them out in a single layer. Cook for about 2-3 minutes on each side until they’re nicely browned but still pink in the middle for medium-rare. Tip: Avoid overcrowding the pan to ensure each strip gets a good sear.
- Reduce the heat to low and stir in a teaspoon of honey and the chopped rosemary. Cook for another minute, stirring constantly, until the steak is evenly coated with the glaze. Tip: The honey will caramelize quickly, so keep an eye on it to prevent burning.
- Remove from heat and let it rest for a couple of minutes before serving.
Mouthwateringly tender with a perfect balance of sweet and tangy, these steak strips are fantastic over a bed of creamy mashed potatoes or tucked into a warm tortilla for a quick, flavorful wrap.
Teriyaki Steak Strips with Pineapple
Venturing into the kitchen tonight, I found myself craving something that marries the boldness of steak with the sweet, tropical whisper of pineapple. This dish, a humble yet vibrant creation, feels like a quiet celebration of flavors that dance together under the soft glow of the kitchen light.
Ingredients
- 1 lb of flank steak, sliced into thin strips
- A splash of soy sauce
- A couple of tablespoons of brown sugar
- A generous drizzle of honey
- 1 tablespoon of minced garlic
- A pinch of ginger powder
- 1 cup of fresh pineapple chunks
- A dash of sesame oil
- A handful of green onions, chopped
Instructions
- In a bowl, whisk together the soy sauce, brown sugar, honey, minced garlic, and ginger powder until the sugar dissolves completely.
- Add the steak strips to the marinade, ensuring each piece is well-coated. Let it sit for at least 30 minutes in the fridge, though an hour will deepen the flavors.
- Heat a dash of sesame oil in a large skillet over medium-high heat. Once hot, add the marinated steak strips, reserving the marinade. Cook for about 2-3 minutes per side until the steak is nicely browned but still tender.
- Pour the reserved marinade into the skillet and add the pineapple chunks. Let everything simmer together for another 3-4 minutes, allowing the sauce to thicken slightly and the pineapple to warm through.
- Sprinkle the chopped green onions over the top just before serving to add a fresh, crisp contrast.
Bite into these teriyaki steak strips with pineapple, and you’ll find the meat wonderfully tender, its richness cut through by the bright, juicy pineapple. Serve it over a bed of steamed rice or alongside a crisp salad for a meal that feels both indulgent and refreshingly light.
Chimichurri Steak Strips
Musing over the quiet hum of the kitchen, I find myself drawn to the vibrant flavors of chimichurri paired with the hearty comfort of steak. It’s a dish that feels both celebratory and deeply personal, a reminder of the joy found in simple, flavorful cooking.
Ingredients
- 1.5 lbs of flank steak, sliced into strips
- A generous 1/4 cup of olive oil
- A couple of garlic cloves, minced
- A handful of fresh parsley, finely chopped
- A splash of red wine vinegar
- A pinch of red pepper flakes
- Salt, just enough to season
Instructions
- In a bowl, whisk together the olive oil, minced garlic, chopped parsley, red wine vinegar, red pepper flakes, and salt to make the chimichurri sauce. Let it sit for at least 10 minutes to meld the flavors.
- Heat a large skillet over medium-high heat until it’s hot enough that a drop of water sizzles on contact.
- Add the steak strips to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 2 minutes on each side for medium-rare, or until your desired doneness is reached.
- Tip: Letting the steak sit at room temperature for 20 minutes before cooking ensures even cooking.
- Once cooked, transfer the steak strips to a plate and immediately drizzle with the chimichurri sauce, tossing gently to coat.
- Tip: Resting the steak for a few minutes after cooking allows the juices to redistribute, making every bite succulent.
- Serve the chimichurri steak strips over a bed of greens or with a side of roasted potatoes for a complete meal.
- Tip: For an extra burst of freshness, garnish with additional chopped parsley before serving.
Lingering on the last bite, the chimichurri’s bright acidity cuts through the richness of the steak, creating a harmony of flavors. The strips, tender and juicy, carry the sauce beautifully, making each forkful a delightful contrast of textures. Consider serving them tucked into warm tortillas for a casual yet elegant twist.
BBQ Steak Strips with Coleslaw
Cool evenings call for something hearty yet simple, a dish that feels like a warm hug after a long day. BBQ steak strips with coleslaw is just that—a comforting meal that’s as satisfying to make as it is to eat.
Ingredients
- 1.5 lbs of flank steak, sliced into thin strips
- A couple of tablespoons of olive oil
- A generous splash of your favorite BBQ sauce
- 1 cup of mayonnaise
- A tablespoon of apple cider vinegar
- A teaspoon of sugar
- 2 cups of shredded cabbage (mix red and green for color)
- Half a cup of shredded carrots
- Salt and pepper, just a pinch of each
Instructions
- Heat a large skillet over medium-high heat and add the olive oil, letting it warm up for about a minute.
- Add the steak strips to the skillet, seasoning them with a pinch of salt and pepper as they start to sizzle.
- Cook the steak for about 3-4 minutes on each side, or until you see those beautiful grill marks forming.
- Lower the heat to medium and pour in the BBQ sauce, stirring to coat every strip evenly. Let it simmer for 2 minutes to thicken slightly.
- While the steak is cooking, whisk together the mayonnaise, apple cider vinegar, and sugar in a large bowl until smooth.
- Toss in the shredded cabbage and carrots, mixing until everything is lightly coated with the dressing.
- Season the coleslaw with a pinch of salt and pepper, giving it one final toss to combine.
- Serve the BBQ steak strips hot, with a generous side of the fresh coleslaw.
Great for a summer evening, the steak strips are juicy and smoky, perfectly balanced by the crisp, tangy coleslaw. Try stacking them on toasted buns for an impromptu sandwich, or enjoy as is for a low-carb delight.
Mushroom and Onion Steak Strips
Sometimes, the simplest dishes bring the most comfort, especially when they’re made with ingredients that feel like a warm hug. Mushroom and onion steak strips are just that—a humble, hearty meal that whispers of home.
Ingredients
- a couple of ribeye steaks, sliced into thin strips
- a splash of olive oil
- a large onion, thinly sliced
- a handful of mushrooms, sliced
- a pinch of salt
- a dash of black pepper
- a tablespoon of butter
- a teaspoon of garlic powder
Instructions
- Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
- Add the steak strips to the skillet, seasoning them with a pinch of salt and a dash of black pepper as they cook. Stir occasionally until they’re browned on all sides, about 5 minutes.
- Remove the steak strips from the skillet and set them aside on a plate.
- In the same skillet, add a tablespoon of butter and let it melt, then toss in the sliced onions and mushrooms. Sprinkle a teaspoon of garlic powder over them for extra flavor.
- Cook the onions and mushrooms, stirring occasionally, until they’re soft and golden, about 7 minutes.
- Return the steak strips to the skillet, mixing them with the onions and mushrooms, and cook for another 2 minutes to let the flavors meld together.
Combining the savory depth of the steak with the sweetness of caramelized onions and the earthy tones of mushrooms creates a dish that’s both comforting and sophisticated. Serve it over a bed of creamy mashed potatoes or alongside a crisp green salad for a meal that feels both indulgent and balanced.
Steak Strips with Blue Cheese Sauce
Flickering candlelight dances across the kitchen as I ponder the simplicity and richness of combining tender steak with the boldness of blue cheese. It’s a dish that feels both indulgent and comforting, perfect for those evenings when you crave something special without the fuss.
Ingredients
- 1 lb of steak strips (your favorite cut)
- A couple of tablespoons of olive oil
- A pinch of salt and freshly ground black pepper
- A splash of heavy cream
- 1/2 cup of crumbled blue cheese
- A small handful of fresh parsley, chopped
Instructions
- Heat a large skillet over medium-high heat and add the olive oil, letting it warm up for about a minute.
- Season the steak strips with salt and pepper, then add them to the skillet. Cook for 3-4 minutes on each side, or until they reach your desired level of doneness. Tip: Don’t overcrowd the pan to ensure each strip gets a nice sear.
- Remove the steak strips from the skillet and set them aside on a plate, covering loosely with foil to keep warm.
- In the same skillet, lower the heat to medium and add the heavy cream, stirring gently to scrape up any browned bits from the steak.
- Add the crumbled blue cheese to the cream, stirring continuously until the cheese melts and the sauce becomes smooth, about 2-3 minutes. Tip: If the sauce seems too thick, a little more cream can be added to reach your preferred consistency.
- Return the steak strips to the skillet, tossing them gently in the blue cheese sauce until they’re well coated.
- Sprinkle the chopped parsley over the top for a fresh contrast to the rich flavors. Tip: Letting the dish sit for a minute before serving allows the flavors to meld beautifully.
The steak strips are luxuriously tender, with the blue cheese sauce adding a creamy, tangy depth that’s irresistibly rich. Serve them over a bed of crisp greens or alongside roasted potatoes for a meal that’s as satisfying to look at as it is to eat.
Asian Inspired Steak Strips
Gently, the aroma of soy and ginger fills the kitchen, a reminder of the simple joys that cooking brings. Today, we’re embracing the flavors of Asia with a dish that’s as easy to make as it is comforting to eat.
Ingredients
- 1 pound of flank steak, sliced into thin strips
- a couple of tablespoons of soy sauce
- a splash of sesame oil
- a teaspoon of grated ginger
- a clove of garlic, minced
- a tablespoon of honey
- a pinch of red pepper flakes
- a tablespoon of vegetable oil
- a handful of green onions, sliced
Instructions
- In a bowl, mix the soy sauce, sesame oil, grated ginger, minced garlic, honey, and red pepper flakes to create the marinade.
- Add the steak strips to the marinade, ensuring each piece is well coated. Let it sit for at least 15 minutes, or up to an hour for deeper flavor.
- Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the marinated steak strips to the skillet, spreading them out in a single layer to ensure even cooking. Cook for about 2-3 minutes on each side, or until the edges start to caramelize.
- Transfer the cooked steak strips to a plate and garnish with sliced green onions.
As you take your first bite, the tenderness of the steak paired with the sweet and savory marinade will transport you. Serve it over a bed of steamed rice or alongside crisp vegetables for a meal that’s both satisfying and light.
Steak Strips with Roasted Vegetables
Perhaps there’s no better way to welcome the evening than with the comforting aroma of steak strips and roasted vegetables filling the kitchen, a simple yet deeply satisfying dish that feels like a warm embrace after a long day.
Ingredients
- a couple of ribeye steaks, sliced into strips
- a handful of baby potatoes, halved
- a cup of cherry tomatoes
- a splash of olive oil
- a sprinkle of salt and freshly ground black pepper
- a few sprigs of rosemary
- a couple of garlic cloves, minced
Instructions
- Preheat your oven to 400°F (200°C) to get it ready for roasting.
- Toss the halved baby potatoes and cherry tomatoes with a splash of olive oil, a sprinkle of salt, and the minced garlic on a baking sheet. Tip: Make sure the potatoes are cut side down for that perfect crispiness.
- Roast in the preheated oven for about 20 minutes, or until the potatoes are golden and fork-tender.
- While the vegetables are roasting, heat a splash of olive oil in a pan over medium-high heat. Add the steak strips, seasoning them with salt, pepper, and rosemary. Tip: Don’t overcrowd the pan to ensure each strip gets a nice sear.
- Cook the steak strips for about 3-4 minutes on each side, or until they reach your desired level of doneness. Tip: Letting the steak rest for a couple of minutes after cooking will keep it juicy.
- Combine the roasted vegetables and steak strips on a plate, garnishing with any remaining rosemary for a fresh aroma.
Finally, the steak strips come out tender and richly flavored, while the roasted vegetables offer a sweet and earthy contrast. Serve it over a bed of wild rice or alongside a crisp green salad for a meal that’s as nourishing as it is delightful.
Cilantro Lime Steak Strips
Wandering through the flavors of summer, I find myself drawn to the bright, zesty notes of cilantro and lime, perfectly complementing the rich, savory depth of steak. This dish, simple yet vibrant, is a celebration of contrasts, a melody of tastes that dances on the palate.
Ingredients
- 1 lb of flank steak, sliced into thin strips
- A couple of limes, juiced
- A handful of fresh cilantro, chopped
- 2 cloves of garlic, minced
- A splash of olive oil
- A pinch of salt and pepper
- 1 tsp of cumin
Instructions
- In a bowl, combine the steak strips with lime juice, minced garlic, cumin, salt, and pepper. Let it marinate for at least 30 minutes in the fridge. Tip: The longer it marinates, the more flavorful it becomes.
- Heat a splash of olive oil in a large skillet over medium-high heat until shimmering. Tip: To test if the oil is ready, drop a small piece of steak in; if it sizzles, it’s good to go.
- Add the marinated steak strips to the skillet in a single layer, avoiding overcrowding. Cook for about 2-3 minutes on each side until they develop a nice sear and are cooked to your liking. Tip: For medium-rare, aim for an internal temperature of 135°F.
- Remove the steak from the skillet and let it rest for a couple of minutes. This allows the juices to redistribute, ensuring every bite is succulent.
- Sprinkle the chopped cilantro over the steak strips before serving.
Combining the tender, juicy steak with the fresh, citrusy cilantro lime marinade creates a dish that’s both hearty and refreshing. Serve it over a bed of warm rice or tucked into soft tortillas for a meal that’s as versatile as it is delicious.
Steak Strips with Creamy Mustard Sauce
As the evening light fades, there’s something deeply comforting about preparing a meal that feels both indulgent and simple. This dish, with its tender steak strips and a sauce that whispers of warmth, is just that—a little luxury on an ordinary night.
Ingredients
- 1 lb of steak, cut into thin strips
- A couple of tablespoons of olive oil
- A splash of heavy cream
- 2 tablespoons of Dijon mustard
- A pinch of salt and freshly ground black pepper
- A small handful of fresh parsley, chopped
Instructions
- Heat a large skillet over medium-high heat and add the olive oil, letting it warm up for about a minute until it shimmers slightly.
- Add the steak strips to the skillet, seasoning them with a pinch of salt and pepper. Cook for about 2-3 minutes on each side, until they’re nicely browned but still pink in the middle for medium-rare. Tip: Don’t overcrowd the pan to ensure each strip gets a good sear.
- Remove the steak from the skillet and set it aside on a plate, covering loosely with foil to keep warm.
- Lower the heat to medium and add the Dijon mustard to the same skillet, stirring it around to pick up any browned bits from the steak.
- Pour in the heavy cream, stirring continuously until the sauce thickens slightly, about 2 minutes. Tip: If the sauce seems too thick, a tablespoon of water can loosen it up.
- Return the steak strips to the skillet, tossing them gently in the sauce to coat evenly. Sprinkle with the chopped parsley before serving. Tip: Letting the steak sit in the sauce for a minute off the heat allows the flavors to meld beautifully.
Gently, the creamy mustard sauce clings to each strip, offering a balance of tang and richness that’s utterly satisfying. Serve it over a bed of fluffy mashed potatoes or alongside crisp green beans for a meal that feels thoughtfully composed yet effortlessly easy.
Jerk Seasoned Steak Strips
Now, as the evening light fades, I find myself drawn to the warmth of the kitchen, where the bold flavors of the Caribbean meet the comfort of home cooking. Jerk seasoned steak strips, with their fiery spice and tender bite, are a dish that feels both adventurous and familiar, perfect for those nights when you crave something a little different.
Ingredients
- 1 lb of flank steak, sliced into thin strips
- A couple of tablespoons of olive oil
- A generous sprinkle of jerk seasoning (about 2 tbsp)
- A splash of lime juice (about 1 tbsp)
- A handful of fresh cilantro, chopped
- A pinch of salt
Instructions
- Start by marinating the steak strips in a bowl with the olive oil, jerk seasoning, lime juice, and a pinch of salt. Let them sit for at least 30 minutes to soak up all those vibrant flavors.
- Heat a large skillet over medium-high heat until it’s nice and hot, about 2 minutes. This ensures a good sear on the steak.
- Add the marinated steak strips to the skillet in a single layer. Don’t overcrowd the pan; cook in batches if necessary to get that perfect sear.
- Cook the steak for about 2-3 minutes on each side, or until you see those beautiful char marks and the meat is just cooked through. Overcooking will make the strips tough.
- Once cooked, remove the steak from the skillet and let it rest for a couple of minutes. This keeps the juices locked in.
- Sprinkle the chopped cilantro over the top for a fresh, herby finish.
So, there you have it—steak strips that are bursting with flavor, with a texture that’s tender yet slightly chewy, just how it should be. Try serving them over a bed of coconut rice for a meal that transports you straight to the islands.
Steak Strips with Garlic Herb Butter
Evenings like these call for something simple yet deeply satisfying, a dish that feels like a quiet celebration of the day’s end. Steak strips with garlic herb butter is just that—a tender, flavorful embrace in the form of a meal.
Ingredients
- 1 lb of flank steak, sliced into thin strips
- 2 tbsp of olive oil
- 3 cloves of garlic, minced
- a couple of tbsp of unsalted butter, softened
- a handful of fresh parsley, finely chopped
- a splash of lemon juice
- salt and freshly ground black pepper, to your liking
Instructions
- Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the steak strips to the skillet, seasoning them lightly with salt and pepper. Cook for about 3-4 minutes, turning once, until they’re nicely browned but still pink inside for medium-rare.
- While the steak cooks, mix the softened butter, minced garlic, chopped parsley, and a splash of lemon juice in a small bowl. This is your garlic herb butter—set it aside for now.
- Once the steak is done, remove it from the skillet and let it rest on a plate for a couple of minutes. This keeps it juicy.
- Top the warm steak strips with dollops of the garlic herb butter, letting it melt over the meat.
- Serve immediately, perhaps over a bed of steamed greens or alongside roasted potatoes, for a meal that’s as comforting as it is elegant.
Perfectly seared steak strips, each bite enriched with the melting garlic herb butter, offer a symphony of flavors and textures. The butter not only adds a luxurious finish but also infuses the meat with aromatic herbs and a hint of citrus, making every forkful a delight.
Steak Strips in Red Wine Sauce
Just like the quiet moments before dawn, this dish unfolds gently, layer by layer, inviting you to savor each step as much as the final bite. It’s a recipe that feels like a slow dance in the kitchen, where the rich aroma of red wine and seared steak fills the air, creating a melody of flavors that’s both comforting and sophisticated.
Ingredients
- 1.5 lbs of flank steak, sliced into thin strips
- A splash of olive oil, about 2 tbsp
- 2 cloves of garlic, minced
- A couple of sprigs of fresh thyme
- 1 cup of dry red wine
- A pinch of salt and freshly ground black pepper
- 1 tbsp of butter
Instructions
- Heat a large skillet over medium-high heat and add the olive oil, letting it warm up for about a minute until it shimmers.
- Add the steak strips to the skillet, seasoning them with salt and pepper, and sear for 2-3 minutes on each side until they develop a golden crust. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
- Remove the steak from the skillet and set aside on a plate, covering loosely with foil to keep warm.
- In the same skillet, reduce the heat to medium and add the minced garlic and thyme, sautéing for about 30 seconds until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
- Pour in the red wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 5 minutes until slightly reduced.
- Return the steak strips to the skillet, tossing them in the sauce to coat evenly, and cook for another 2 minutes to let the flavors meld. Tip: For a richer sauce, stir in the butter at the very end until melted and glossy.
- Remove from heat and serve immediately.
Velvety strips of steak bathed in a deeply flavored red wine sauce offer a tender bite with every forkful. Consider serving over a bed of creamy mashed potatoes or alongside roasted vegetables to soak up every last drop of the luxurious sauce.
Steak Strips with Caramelized Onions
How quietly the evening settles in, the perfect time to share a dish that feels like a warm embrace. Steak strips with caramelized onions is that kind of meal, simple yet deeply satisfying, turning an ordinary dinner into something memorable.
Ingredients
- A couple of ribeye steaks, about 1.5 lbs total, sliced into thin strips
- Two large yellow onions, thinly sliced
- A splash of olive oil
- A tablespoon of butter
- A teaspoon of salt
- Half a teaspoon of black pepper
- A pinch of sugar
Instructions
- Heat a large skillet over medium heat and add a splash of olive oil and the tablespoon of butter, letting the butter melt completely.
- Add the thinly sliced onions to the skillet, stirring occasionally. After 5 minutes, sprinkle a pinch of sugar over the onions to help them caramelize.
- Continue cooking the onions for about 20 minutes, stirring every few minutes, until they’re deeply golden and sweet. Tip: Lower the heat if they start to burn.
- While the onions cook, season the steak strips with the teaspoon of salt and half a teaspoon of black pepper.
- Push the caramelized onions to one side of the skillet and add the steak strips to the other side. Cook for about 3 minutes per side for medium-rare. Tip: Don’t overcrowd the pan to ensure a good sear.
- Once the steak is cooked to your liking, mix it with the onions in the skillet and let everything cook together for another minute. Tip: Letting the steak rest for a couple of minutes before serving ensures juiciness.
Just like that, you’ve got a dish where the tender, juicy steak strips meet the sweet, melt-in-your-mouth onions. Serve it over a bed of creamy mashed potatoes or tucked into a crusty baguette for a sandwich that’ll make any day feel special.
Conclusion
Exploring these 18 delicious steak strip recipes opens up a world of flavors perfect for any occasion. Whether you’re cooking for a special dinner or a casual weeknight meal, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!
