Pan Seared Steaks with Garlic-Rosemary Glaze

Copyright 2007, Robin Miller: Quick Fix Meals

4 ribeye steaks, each about 1 inch thick (about 1 1/4 pounds total)
Salt and coarsely ground black pepper
1 tablespoon butter
1/4 cup finely chopped shallots
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1/2 cup dry vermouth or white wine
1 teaspoon cornstarch
1/2 cup reduced-sodium beef broth or water

Season both sides of the steaks with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the steaks and cook until well seared, about 2 minutes per side. Remove the steaks from the pan and set aside.

To the same pan, add the shallots and garlic and cook, stirring, for 2 minutes. Add the rosemary and cook until fragrant, about 1 minute. Add the vermouth and cook 1 minutes. Dissolve the cornstarch in the broth, add to the pan, and bring to a simmer. Return the steaks to the pan and cook until medium, 2 to 3 minutes (or longer for more well-done meat). Serve the steaks with the glaze drizzled over the top.

New Orleans Flank Steak

Copyright 2007, Robin Miller: Quick Fix Meals

2 tablespoons red wine vinegar
2 teaspoons light brown sugar
2 teaspoons Creole or Cajun seasoning
2 teaspoons reduced-sodium teriyaki sauce
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
One 1 1/4-pound flank steak

In a large zip-top plastic bag or shallow plastic container, combine the vinegar, sugar, Creole seasoning, teriyaki sauce, oregano, salt, and pepper. Seal the bag or container and shake to combine the ingredients. Add the flank steak, seal, and shake again to coat.

If you're stopping here:

Refrigerate up to 3 days or freeze (in the marinade) up to 3 months. Thaw completely in the refrigerator or microwave before cooking (if using the microwave, keep a close eye on the steak and stop thawing before the meat starts cooking).

When you're ready to eat:

Preheat the broiler, a stove-top grill pan, or outdoor grill, then broil or grill the steak 5 to 7 minutes per side for medium or to your desired degree of doneness. Let the steak stand 10 minutes on a serving platter before slicing crosswise into 1/2-inch-thick slices.