Best 20 Sweet Steak Recipes

SWEET HAM STEAK

Steps:

• In a large skillet over medium heat, brown ham steak on both sides; drain. Remove ham. , In the same skillet, melt the butter; stir in brown sugar. Return ham to skillet; cook until heated through, turning often.

SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD

Steps:

• In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
• Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
• Light the grill or heat the broiler to high. Pat steak dry with paper towels.
• If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
• Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

SWEET AND SPICY HAM STEAK

Steps:

• Coat a large skillet with cooking spray and place over medium heat. Fry ham in skillet until browned and heated through, 5 to 6 minutes per side. Drain any excess grease. Add salsa, apricot nectar, apricot preserves, brown sugar, and taco seasoning to skillet.
• Reduce heat to low and cover skillet. Simmer until sauce is hot and bubbly, turning ham steak once, about 5 minutes.
• Transfer ham steak to a platter and cover with sauce.

SPICY SWEET STEAK STIR FRY

Steps:

• Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop.
• Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.

SWEET AND SPICY MARINADE FOR STEAK

Steps:

• Whisk together the honey, Worcestershire sauce, vanilla extract, cumin, liquid smoke, olive oil, onion, garlic powder, balsamic vinegar, and salt in a small bowl. Pour marinade over steaks at least 30 minutes before you cook them using your preferred method.

SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

SWEET AND SPICY SKIRT STEAK WITH MANGO SALSA

Steps:

• Preheat a grill to high heat.
• Mix together the brown sugar, chipotle, 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Rub into the steaks and set aside for 15 minutes.
• While the steak rests, crush the garlic clove, sprinkle with a pinch of salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with the cilantro, oil, habanero, mango, lime juice and scallions in a medium bowl. Season with salt and as much of the remaining habanero as desired for spiciness. Set aside.
• Lightly oil the grill grates. Grill steaks until well charred on the outside and medium-rare, about 2 1/2 minutes per side. Set aside to rest for 5 minutes then slice steaks across the grain and serve with the mango salsa and a lime wedge.
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SWEET POTATO STEAK FRIES

Steps:

• Preheat the oven to 450 degrees F and line a rimmed sheet pan with foil. Cut the ends off the potatoes, then cut the potatoes in half lengthwise. Cut into thick wedges, keeping all of the fries evenly sized. Spread the fries on the lined sheet pan and drizzle with a few tablespoons of olive oil, a big pinch of kosher salt and lots of freshly ground pepper. Sprinkle to taste with paprika and garlic powder and toss everything to evenly coat. Roast until brown and crispy on the bottoms, 10 to 15 minutes.
• Flip all the fries, and return them to the oven to roast until they are brown and crispy, another 10 to 15 minutes. Allow to cool slightly before serving

SWEET-AND-SPICY CHICKEN AND STEAK TACO BAR

Steps:

• For the marinade: Pulse the chipotles and adobo sauce, orange juice, cider vinegar, dark brown sugar, oil and 1/2 teaspoon salt in a mini-food processor or blender until smooth and emulsified. Reserve 1/3 cup of the marinade and set aside. Place the chicken and steak in separate large resealable plastic bags, divide the remaining marinade between the bags and toss the meats to coat. Seal the bags and refrigerate for 1 hour.
• For the corn salsa: Prepare a grill for medium-high heat. Lightly oil the grill grates. Brush the corn cobs evenly with 2 tablespoons vegetable oil and sprinkle ears with 1/2 teaspoon salt and a few grinds of pepper. Grill, turning occasionally, until the kernels are cooked through and charred in spots, 10 to 15 minutes. Set aside to cool slightly; keep the grill heat at medium-high.
• Whisk the mayonnaise, lime zest, lime juice, and Parmesan in a large bowl until combined. Cut off the corn kernels with a paring knife and stir into the mayonnaise mixture. Mix in the cilantro and set aside.
• For the taco bar: Transfer the chicken and steak to a rimmed baking sheet and sprinkle with 1 teaspoon salt . Wrap the tortillas in foil and set to the side on the heated grill to warm while you cook the meat.
• Arrange the chicken and steak on the grill, brush the tops with some of the reserved marinade and cook 5 minutes. Flip, and cook until the chicken is cooked through and the steak is medium-rare, another 5 minutes for thinner pieces, and 7 to 8 for thicker. Right before you take the chicken and steak off the grill, brush with the reserved marinade, flip, and cook to caramelize the marinade, about 1 more minute. Transfer the chicken and steak to a cutting board and let rest 5 minutes before slicing. Roughly chop the chicken into 1-inch chunks and slice the steak across the grain. Serve immediately with the tortillas, corn salsa, Monterey Jack, avocados, limes, radishes and salsa.

GRILLED SKIRT STEAK AND SWEET POTATOES WITH HERB SAUCE

Steps:

• Heat grill to medium.
• Place parsley, oregano, and garlic into the bowl of a food processor and pulse until roughly.
• Add the vinegar, oil, cayenne and 1/2 teaspoons of the salt and pulse to combine; set aside.
• Season the steak with remaining salt and pepper and grill to desired doness, about 4 minutes per side for medium rare.
• Transfer to a cutting board and let rest 5 minutes before slicing.
• Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 of the herb sauce.
• Place them on the grill in a single layer.
• Cook turning once until tender, about 4 minutes per side.
• Divide the steak and potatoes among 4 plates and serve with the remaining sauce on the side.

SWEET STEAK

Steps:

• In a small bowl, mix together sugar, salt, pepper, cayenne, black pepper and garlic powder.
• Rub all sides of the steaks with this mixture. Cover and allow to rest for 1 hour.
• After 1 hour, preheat the grill to high or preheat the broiler.
• Grill or broil over high heat for about 3-4 minutes on each side (depending on the thickness of your steaks) or until desired doneness is reached.

SWEET AND TANGY FLANK STEAK (OAMC OR MAKE AHEAD)

Steps:

• Mix together all ingredients except steak together in a bowl. Fold steak into thirds, placing outer edges towards the center. Place steak into a resealable freezer bag. Add marinade and squish around so that all of the steak surface is covered. Place into a second bag, seal and label.
• Freeze steak for up to 2 month. To prepare, remove 2 days ahead and defrost in the fridge.
• To prepare, pre-heat grill or broiler. Remove steak from bag and pour sauce into a small sauce pan. Bring sauce to a boil and simmer for 5 minutes.
• Grill or broil steak for 5 minutes per side or until steak reaches 135 degrees. Remove steak from heat and allow to rest for 5 minutes before slicing.
• To serve, thinly slice steak across the grain and spoon a bit of sauce on top.
• (if you are not preparing this as a make ahead meal, marinade meat for 2 to 4 hours before cooking.).

SWEET POTATO STEAK FRIES WITH CRUNCHY SPICES

Steps:

• Heat the oven to 425 degrees. Cut the skins off the sweet potatoes, squaring off the round sides to make each potato into a large rectangle. Cut into long fries about 1/4-inch thick and 1 inch wide. (If not using potatoes immediately, soak in water for up to 1 day. Drain and pat dry before cooking.)
• Put two large sheet pans in the oven to heat. Toss the potatoes, and skins if you like, with oil, paprika and 2 teaspoons of the salt. Arrange in one layer on the hot pans. (Don't use parchment paper; it will make the potatoes soggy.) Roast until tender and starting to brown on the bottom, about 15 minutes.
• Meanwhile, grind the cumin, coriander and 1 teaspoon salt together. Mix in the brown sugar.
• Remove pans from the oven and raise the heat to 450 degrees, or set to broil. With a spatula, carefully loosen the fries and turn each one over. Sprinkle with the spice and sugar mixture. Return to the oven and bake just until the fries are blistered and sizzling vigorously, about another 5 minutes. (If your oven has a convection feature, use it.) Do not overcook, or the fries will become leathery. Cool slightly.

SWEET GRILLED STEAK BITES

Steps:

• Season the meat with Greek seasoning. In a large resealable bag or non reactive bowl, combine the soy sauce, corn syrup, garlic and seasoned salt. Massage the bag to blend, then add the beef. Press out most of the air and seal. Marinate for up to 24 hours, flipping over occasionally to evenly marinate.
• Preheat a grill for medium heat. When hot, lightly oil the grate. Thread the beef cubes onto skewers.
• Grill the meat on the preheated grill, turning occasionally, until they have reached your desired degree of doneness. Be careful not to let the flames get too high. These will darken quickly because of the high sugar content. Don't worry- they aren't burning!

INDIAN-SPICED SWEET POTATO STEAK FRIES

Steps:

• Peel the sweet potatoes. If they are average size, cut them in half lengthwise. Lay each half flat on the cutting board and cut it into four slices. These should be between 1/4 and 1/2-inch slabs.
• Put the sweet potatoes in a large mixing bowl. Sprinkle on the seasonings and then pour on the olive oil.
• Use your clean hands to toss the potatoes with the other ingredients until all is evenly distributed.
• Set aside and allow the potatoes to marinate for 1/2-hour or more, depending upon the timing of your meal.
• When you are ready to cook, spray a shallow sheet pan with a light coat of oil to prevent sticking and then pour out the potatoes, distributing them evenly and avoiding any stacking.
• Place the pan on the middle rack of an oven preheated to 400 degrees Fahrenheit. Bake for about 30 minutes or until the fries are looking crisp. Serve hot.

SWEET A1 STEAK MARINADE

Steps:

• Mix all ingredients. Making sure brown sugar is dissolve. Hold about a 1/4 cup out of basting.
• Marinade steak tips for about 1-2 hour.
• Grill or broil and brush with left over marinade.

ROSEMARY GRILLED STEAK WITH SWEET ONIONS

Steps:

• Sprinkle steaks with rosemary and 1 teaspoon salt; season with pepper. Let stand 1 hour.
• Heat grill to medium-high; brush grates with oil. Pat steaks dry, then grill until just charred in spots and a thermometer inserted into thickest parts (avoiding bone) registers 125 degrees for medium-rare, 7 to 8 minutes a side. With tongs, sear steaks on edges until lightly charred, about 1 minute each. Transfer to a cutting board; let stand 10 minutes.
• Meanwhile, brush both sides of onion rounds with oil. Season with salt and pepper. Grill, turning occasionally, until tender and lightly charred, about 8 minutes. Transfer to a bowl and toss with Worcestershire and vinegar. Season with salt and pepper.
• Grill rosemary sprigs until aromatic and just beginning to char, about 10 seconds. Top steaks with sprigs. Slice and serve, with onions.

SWEET & SPICY BROILED HAM STEAK

Steps:

• Arrange your oven rack to be 2 to 3 inches from the broiler. Heat the broiler to high heat.
• Dry the ham steak with paper towels and set on the broiler pan.
• In a small sauce pan, combine the 6 glaze ingredients. Bring to a simmer over medium heat for 2 to 3 minutes while constantly stirring.
• Brush one side of the ham with the glaze and broil until the glaze is bubbling and browned - 4 to 5 minutes.
• Remove and flip the ham steak and brush the other side - repeat the process.
• Serve immediately.

MOROCCAN-RUBBED GRILLED STEAK AND SWEET POTATOES

Steps:

• Preheat grill to high.
• Combine allspice, cumin, ginger, salt, cinnamon, coriander and cayenne in a small bowl.
• Sprinkle steaks with 4 1/2 teaspoons of the spice mixture.
• Toss sweet potatoes and onion with canola oil, orange zest and the remaining spice mixture.
• To make a packet, lay 2 24-inch sheets of foil on top of each other (the double layers will help protect the ingredients from burning); generously coat the top piece with cooking spray.
• Spread half of the sweet potato mixture in the center of the foil in a thin layer. Bring the short ends of foil together, fold over and pinch to seal. Pinch the seams together along the sides to seal the packet. Repeat with two more sheets of foil and the remaining sweet potato mixture.
• Place the packets on the hottest part of the grill and cook, switching the packets' positions on the grill halfway through cooking, 5 minutes per side.
• Place the steaks in the front or back and cook, turning once, about 3 to 4 minutes per side for medium-rare.
• Transfer the steaks to plates and let rest while the packets finish cooking. Open the packets (be careful of steam) and serve alongside the steaks.
• Make it a Meal: Sautéed greens, such as arugula, kale or spinach, and a glass of Zinfandel round out the meal.

SWEET POTATO STEAK FRIES

Steps:

• Cut sweet potatoes 1/2 inch thick lenghthwise strips,place in a large bowl.
• Add oil and toss to coat,Put on a greased cookie sheet.
• Bake at 400 for 15 minutes, turn over.
• Bake another 15 minutes or until tender and golden brown.
• Sprinkle with parsley and salt.
• Substitutes;1 teaspoon dried oregano,basil or thyme leaves for fresh parsley.