FLAT BISCUITS RECIPES

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FLAT IRON STEAK WITH RED WINE SAUCE RECIPE | GIADA DE ...



Flat Iron Steak with Red Wine Sauce Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

2 (1-pound) flat iron steaks or tri-tip steaks
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for garnish
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine

Steps:

  • Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
  • Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
  • Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

MEATBALL-STUFFED BISCUITS RECIPE | MOLLY YEH | FOOD NETW…



Meatball-Stuffed Biscuits Recipe | Molly Yeh | Food Netw… image

Provided by Molly Yeh

Categories     main-dish

Total Time 1 hours 20 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 cup panko breadcrumbs
1/4 cup whole milk 
1 pound ground pork 
1/2 cup grated Parmesan 
1 teaspoon kosher salt 
1 teaspoon fennel seeds 
1/2 teaspoon dried minced garlic 
1/2 teaspoon dried minced onion 
1/2 teaspoon paprika 
A few pinches of crushed red pepper 
1 large egg 
1/2 bunch fresh flat-leaf parsley, finely chopped 
Freshly ground black pepper
Olive oil or flavorless oil, for cooking 
Two 16-ounce cans refrigerated buttermilk biscuits (8 biscuits in each can)
8 thick deli slices mozzarella, cut in half
2 tablespoons unsalted butter 
2 tablespoons olive oil 
4 cloves garlic, minced 
A pinch of crushed red pepper 
A handful of fresh flat-leaf parsley, finely chopped 
1/4 cup grated Parmesan  
Flaky salt 
1 cup marinara sauce, warmed, for serving 

Steps:

  • For the meatballs: Combine the breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the pork, Parmesan, salt, fennel seeds, garlic, onion, paprika, crushed red pepper, egg, parsley and a few turns of black pepper and mix to combine. It's easiest to do this with your hands. Form into 16 balls, each about 1 1/2 inches in diameter.
  • Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Set aside to cool slightly.
  • For the biscuits: Preheat the oven to 375 degrees F.
  • Flatten each biscuit with your palm, add a half piece of mozzarella and top with a meatball. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch square baking dish. Bake until lightly browned, about 30 minutes.
  • Meanwhile, heat the butter and oil in a small saucepan over medium-low heat. Add the garlic and crushed red pepper and cook for 2 minutes.
  • When the biscuits have baked for 30 minutes, brush them with the butter mixture, sprinkle with the parsley, Parmesan and some flaky salt and continue to bake until golden and cooked through, 5 to 10 more minutes. Let cool slightly and serve with warm marinara for dipping.

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FLAT IRON STEAK WITH RED WINE SAUCE RECIPE | GIADA DE ...
From foodnetwork.com
Reviews 4.6
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Category main-dish
  • Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.
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FLAT IRON STEAK WITH RED WINE SAUCE RECIPE | GIADA DE ...
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