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

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pastrami steak w/ pan sauce. One of my favorites. For mine, I am going to make it a little bit unique. This will be really 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 popular of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Pastrami Steak w/ Pan Sauce is something which I have loved my whole life. They are fine and they look fantastic.

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

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

Instructions 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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