I'm dieting - any recipe's for lean steak?

[ChavezSpeakstheTruth]

:shrug:

[NashVegas]

1. Just Get a Cut

and put it under the broiler. Maybe slab some yellow mustard on it before you put it in.

[Stinky The Clown]

2. Try this ... but warning ... it may seem weird

This is an old Italian immigrant recipe. It was for making edible really crappy (cheap) cuts of beef. I tend to use chuck eye steaks because I think they're far and away the best tasting cut of beef there is, but you can use any beef, really. If you want lean "steak" try using any very lean beef .... maybe top or bottom round.

The recipe results in a cold marinated beef that can be eaten as is or, as a salad, on top of greens. This recipe is the basics. You can play with it to your hearts content. This is one where on the construct matters. The specific ingredients can vary widely.

Make a marinade. Volumes are easily adjustable, so play with it. I'll give some measures just as a guideline. In the end, you'll need enough to cover the steak while it is marinating.

1/4 cup EV olive oil
1/4 cup Balsamic Vinegar (Some people prefer to use wine vinegar. The choice is a matter of taste preferences.)
1/2 cup red wine (Use a drinkable wine, not cheap stuff)
1/2 cup sliced raw onion
4 cloves garlic run thru a garlic press or very finely chopped
Italian (flat leaf) Parsley, basil, and oregano (try to use fresh)(one part basil, two parts oregano, three parts parsley) chopped coarsely, to total approximately 1/4 cup.
Salt and pepper to taste

Mix all ingredients and set aside

Broil the steak. I try to cook it pretty rare so the marinade does the final "cooking" (kinda like acid does to ceviche).

Slice the steak thinly. Depending on the cut of meat your used, slice it across the grain or on the bias. This helps even tough meat "chew" more easily.

Add the steak to the marinade and mix well to cover the steak. Adjust the marinade volume if need be by adding more liquid.

Place in the refrigerator and allow to marinate overnight. Serve as is or on a bed of fresh salad greens. Use the marinade as the dressing for the salad.

Some notes:

The olive oil is more for flavor. You could reduce the volume a bit, but don't eliminate it.

Use more vinegar and less wine if the meat is overly tough.

If the meat is tough, you could also add some papaya-based meat tenderizer to the marinade. I've not found any to be so strong as to affect the taste very much.

You could change a few things and make this have a nice Asian or Tropical taste:

Asian: use some sesame oil for flavoring. Use mirin instead of the balsamico and use a rice wine vinegar. Also use some soy sauce. Add some toasted or black sesame seeds. Omit the basil and oregano.

Tropical/Mexican: use cilantro and omit the basil and oregano. Add some jalapeno peppers, very finely chopped. For the very brave, add some scotch bonnets (super hot).

Hope this helps.

[mrbassman03]

5. Wow, sounds great actually...

I will be trying the Mexican one.

[denverbill]

3. This one works for round steak.

http://www.cooks.com/rec/doc/0,1727,152185-232204,00.html

BEEF ROLLS (BRACCIOLE) BOLOGNESE



1 lb. round steak, very thinly sliced
1 clove garlic
1/4 c. chopped fresh parsley
1/3 c. grated fresh Parmesan cheese
1 1/2 tsp. butter
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 c. cooking oil
1 jar spaghetti sauce or use your favorite recipe
1 lb. rotini noodles

Cut steak into strips about 3 inches wide and rub with garlic. Sprinkle each with parsley, Parmesan cheese; dot with butter, season with salt and pepper. Roll and tie with string or secure with small skewers.

Brown on all sides in oil in skillet. Add spaghetti sauce and cook until meat is tender, about 40 minutes. Cook rotini according to package directions. Drain; cover with sauce and serve with Parmesan cheese. Serve beef rolls on the side. Serves 4.

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You could easily cut back on the oil and parmesan to cut calories a bit. 1/4 cup of oil is a LOT to just brown the meat.

[randr]

4. Any organic beef or game meat at your local markets?

We are very fortunate here in Western Colorado to have an abundance of organic beef, elk, and buffalo ranches that market collectively through several local outlets.
The organic beef is far superior to the supermarket (City Market & Safeway) varieties. With beef you must select a finer cut for leaness.
Elk and buffalo are naturally lean and leave the beef in the dust in my mind.
Any lean cut you select can be further trimed and broiling or grilling will remove the most fat.
I would imagine you could find a source of organic meats on the web if you were in need for dietary reasons.

[bearfan454]

6. Don't get steak with a lot of marbling.

Cut the outside trim of fat off too. Broil it with a drip pan to let the fat drip off or cook it outside on the pit/gas grill. No bread neither.