Salisbury Steak: 30-Minute Meal

When is a hamburger not a hamburger? When it’s a Salisbury steak, a 19th-century invention named for the doc, J.H. Salisbury, who was big on high-protein diets. Classic Salisbury steak combines ground beef with onions, bread crumbs, eggs, and various spices and herbs. It’s formed into a steak shape (not a patty), is traditionally broiled, not fried, as a burger is, and it can be served with a brown gravy or other meaty sauce.

Salisbury steak is distinctly old-school, but it remains a delicious alternative to plain old burgers. Especially when you give that old-school recipe a distinctly new-school twist. And these “superburgers” take just about a half-hour to make.

In this Asian Salisbury Steak recipe, all the basics are there, but when hoisin sauce and sherry are added, along with chopped red peppers and scallions, it becomes an irresistible nod to the East. These steaks are served on a bed of sautéd watercress, which makes them ultrahealthy.

Pasta with Baby Salisbury Steaks takes the classic broiled beef, makes each one a mini version, and combines it with pasta, tomatoes, and zucchini for a wonderfully complete one-dish dinner.

Ingredients:

•  12   ounces 90%-lean ground beef
•  3/4  cup finely diced red bell pepper
• 3/4  cup chopped scallions
• 1/4  cup plain dry breadcrumbs
• 4   tablespoons hoisin sauce, divided
• 2   tablespoons minced fresh ginger
• 3   teaspoons canola oil, divided
• 4  2 - 4  ounce bunch watercress, trimmed (16 cups)
• 1/2  cup Shao Hsing rice wine, (see Ingredient note) or dry sherry

   

  Directions: 

   

  1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.

  2. Gently mix beef, bell pepper, scallions, breadcrumbs, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.

  3. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

   

  Tip:

   

  Ingredient Note: 

   

  Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.

   

  Nutrition information

   

  Per Serving: cal. (kcal) 303, Fat, total (g) 13, chol. (mg) 56, sat. fat (g) 4, carb. (g) 18, Monosaturated fat (g) 6, fiber (g) 2, pro. (g) 21, vit. A (IU) 3401, vit. C (mg) 83, sodium (mg) 392, Potassium (mg) 623, iron (mg) 3, Vegetables () 1, Other Carb () 1, Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet

   

  Source: recipe.com