Want to entertain guests at your home? Feeling overwhelmed? Not to worry! Food Network star Robin Miller, author of "Robin Rescues Dinner," is sharing simple recipes that will take the stress out of your plans so you can relax and enjoy your company.
Here Miller shares secrets to making a perfect skirt steak with cracked black pepper butter. The genius behind this recipe: It creates leftover steak slices that you can use to make Nacho Napoleons for your friends.
- 1 skirt or flank steak (1 3/4 to 2 pounds), or 2 steaks (12 ounces to 1 pound each)
- 4 tablespoons (1/2 stick) butter
- 1 teaspoon cracked black pepper
1. Coat a stovetop grill or griddle with cooking spray and heat over medium high heat. Season both sides of steak with salt and ground pepper. Grill for 5 minutes per side, for medium-rare. Remove the steak from the pan and let it stand for 5 minutes. 2. Meanwhile, melt the butter and cracked black pepper together in medium saucepan over low heat.3. Slice the steak crosswise, against the grain, into thin strips. Serve all but 1 cup of steak slices with all of the butter drizzled over the top. (Serve any remaining butter alongside.) Reserve the remaining steak slices for the Nacho Napoleons.
- 12 6-inch corn tortillas
- 1 cup reserved sliced cooked skirt steak, diced (or 1 cup diced cooked steak or ground beef)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/3 cup prepared salsa
- 1 teaspoon chili powder
- 1/2 cup prepared guacamole
- 1/4 cup sliced black olives
1. Preheat the oven to 375 degrees F. Coat a large baking sheet with cooking spray.2. Trim the round edges from the tortillas, making 12 4-inch squares. Arrange 4 squares on the prepared baking sheet. 3. In a medium bowl, combine the steak, cheese, sour cream, salsa and chili powder. Mix well. Spoon half of the steak mixture onto the tortillas on the baking sheet. Top each stack with a second tortilla square. Spoon the remaining steak mixture on top and cover with the last tortilla squares. Spray the top layer with cooking spray and season with salt.4. Bake for 15 to 20 minutes, until the tortillas are golden brown and the cheese melts. Top the Napoleons with a dollop of guacamole and sprinkle with black olives just before serving.