Pastrami Steak w/ Pan Sauce
Pastrami Steak w/ Pan Sauce

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, pastrami steak w/ pan sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pastrami Steak w/ Pan Sauce is something that I've loved my whole life. To begin with this particular recipe, we must first prepare a few components. Here is how you cook it. To get started with this recipe, we must first prepare a few ingredients.

Pastrami Steak w/ Pan Sauce is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Pastrami Steak w/ Pan Sauce is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have pastrami steak w/ pan sauce using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pastrami Steak w/ Pan Sauce:
  1. Take 1/2 Vienna pastrami loin
  2. Take 1 large shallot; minced
  3. Make ready 13 1/2 oz coconut milk
  4. Take 3/4 C sherry
  5. Prepare 1/2 C beef stock
  6. Make ready 1/3 C country dijon mustard
  7. Take olive oil; as needed

Put the crushed spices in a bowl and add the garlic, kosher salt, brown sugar and ginger. Rub the mixture onto both sides of the steak. Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat. Swirl skillet to melt butter and cook, stirring often with a whisk, until shallot is golden.

Steps to make Pastrami Steak w/ Pan Sauce:
  1. Cut loin into 3/4" steaks.
  2. Heat oil in a large saute pan. Do not season steaks. Sear on each side and set aside.
  3. Add shallots. Saute until nearly caramelized. Add oil if necessary to avoid burning.
  4. Add sherry. Scrape up brown bits with a kitchen spoon. Add stock. Reduce by 1/2.
  5. Add mustard. Whisk. Add coconut milk. Cook for 2 minutes.
  6. Variations; Cream, vinegar, red wine, bourbon, beer, thyme, basil, parsely, scallions, onions, crushed pepper flakes, chives, cayenne, beef tenderloin, pork, chicken,

Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat. Swirl skillet to melt butter and cook, stirring often with a whisk, until shallot is golden. Place steak flat in pan, and reduce heat to medium. Transfer steak to a cutting board. Start by cooking the onion and cabbage until they're soft.

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