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Market District Strip Steak Recipes

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giant eagle market district

(Photo Credit: Giant Eagle Market District)

If you love steak, you’re going to want to try these two recipes from the Giant Eagle Market District!

Spice Rubbed Strip Steak Tacos

Serves: 4• Prep time: 20 minutes • Cook time: 7-10 minutes

Ingredients:

  • 2 Boneless Natures Basket Strip Steaks, sliced
  • 8 soft flour tortilla’s
  • Lime Cream:
  • 1 cup sour cream
  • Juice of one lime
  • 1 T cilantro, chopped
  • Salt and pepper to taste

Spice Rub:

  • 2 T brown sugar
  • 1 T hot paprika
  • 2 ¼ tsp chili powder
  • 1 ½ tsp kosher salt
  • 1 ½ tsp onion powder
  • 1 ½ tsp garlic powder
  • Pickled Red Onion:
  • 1 red onion, sliced thinly
  • ¼ cup red wine vinegar
  • ½ tsp sugar
  • Pinch salt

Optional Garnishes:

  • 3 scallions, sliced thinly
  • 1 diced tomato
  • Shredded lettuce

Directions:

1. Make rub, mixing all ingredients together.

2. Make lime cream, mixing all ingredients together.

3. Make pickled red onion, mixing all ingredients together. Let the onions sit for at least 45 minutes.

4. Rub the steaks with the rub and grill until desired doneness. Let sit for several minutes and then slice thinly.

5. Assemble tacos and top with onions, lime cream, lettuce and optional garnishes.

Strip Steak With Caper-Mustard Vinaigrette

Courtesy Of Fine Cooking Magazine

Serves: 4• Prep time: 20 minutes • Cook time: 7-10 minutes

Ingredients:

  • 3 T red wine vinegar
  • 2 cloves garlic, minced
  • 1 T Dijon mustard
  • ½ tsp anchovy paste
  • ½ cup extra virgin olive oil
  • 2 T capers
  • 1 T chopped parsley

Directions:

1. Mix together the vinegar, garlic, mustard and anchovy paste. Slowly add oil to make the vinaigrette.

2. Pour all but ¼ cup onto the steaks and marinate at least 2 hours.

3. Add the capers and parsley into the remaining dressing.

4. Grill the steaks to desired doneness and drizzle with the vinaigrette. Serve with a baby lettuce salad and sliced tomato.

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