GRILLED BEEF BRACIOLE WITH GRILLED TOMATO-BASIL RELISH
Steps:
- For the grilled tomato-basil relish:
- Heat the grill to high.
- Cut the tomatoes half, then brush with 2 tablespoons of the oil and season with salt and pepper. Grill the tomatoes on all sides until slightly charred and soft. Remove the tomatoes from the grill, chop and place in a bowl. Add the remaining 3 tablespoons of oil, onion, vinegar, basil and parsley and season with salt and pepper. Serve warm or at room temperature.
- For the beef:
- Heat the grill to high.
- Place the steak on a flat surface. Combine the cheese, parsley, oregano and garlic in a small bowl. Brush the steak on the side facing up with 2 tablespoons of the oil and season with salt and pepper. Sprinkle the cheese mixture evenly over the steak, leaving a 1/2-inch border around the sides.
- Starting with the long end, tightly roll the meat up like a jelly roll and tightly tie with the butcher's twine on the ends and in the center. Brush the entire outside of the steak with the oil and season with salt and pepper. Place on the grill, seam-side up and grill until golden brown on all sides, about 10 to 12 minutes. Remove from the grill and let rest 10 minutes before slicing into 1/2-inch thick slices. Serve several slices per person topped with some of the relish.
GRILLED STEAKS WITH MARINATED TOMATOES
The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.-Anna Davis, Half Way, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, whisk the first 11 ingredients until blended. Place tomatoes in a 13x9-in. dish; pour beer mixture over top. Cover and refrigerate at least 1 hour. , Meanwhile, mix rub seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting each steak into thirds., Place steaks on a platter. Top with tomatoes; drizzle with any remaining beer mixture.
Nutrition Facts : Calories 321 calories, Fat 17g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 962mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.
LAMB LEG STEAK WITH OLIVE RELISH AND TOMATOES
Most lamb cuts can be made into chops. Some are expensive, like rib chops (from the rack) or loin chops (which look like miniature T-bone steaks), but there are also cheaper shoulder chops and sirloin chops. An easy chop to cook is the meaty, lean center-cut lamb leg steak, a thick slice with a round bone in the center. If you have ever grilled a butterflied lamb leg and found it difficult to cook evenly and carve, a lamb leg steak is a surprisingly easy way to go. Seasoned with salt and pepper, rosemary and garlic, it takes about 10 minutes to cook. Of course, if you're grilling over coals, it will take time for your grill to be ready, but that gives your steak time to marinate: It tastes best if it is seasoned at least 20 minutes before cooking.
Provided by David Tanis
Categories meat
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.)
- Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning.
- Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest.
- Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm.
- To serve, slice lamb into 1/8-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 30 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 6 grams, Sodium 241 milligrams, Sugar 0 grams
CHARCOAL GRILLED SHRIMP AND CALAMARI WITH GRILLED LEMONS AND SMOKED TOMATO-BLACK OLIVE RELISH
Provided by Bobby Flay
Time 1h55m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the relish: Soak the hickory chips in water for at least 1 hour.
- Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. Once the temperature of the smoker reaches 100 degrees F, brush the tomatoes with canola oil, season with salt and pepper and put them on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending how smoky you want them.
- Coarsely chop the tomatoes, place in a bowl and add the olive oil, olives, dill, lemon juice, parsley, vinegar, honey, onions and season with salt and pepper. Let the relish sit at room temperature until ready to use.
- For the seafood: Prepare a charcoal grill at least 30 minutes before cooking by lighting a chimney starter filled with hard wood and let burn until covered with gray ash.
- Toss the shrimp and calamari with the lemon juice, olive oil and garlic and let marinate for 15 minutes. Brush the cut side of each lemon half with canola oil and sprinkle with salt and pepper.
- Skewer the shrimp and kalamari tentacles onto different skewers. Sprinkle with salt and pepper. Grill the shrimp for about 2 minutes per side and the calamari tentacles for about 30 seconds per side. Put the calamari bodies directly on the grill and cook for about 15 seconds per side. Grill the lemons, cut-side down, until slightly charred. Remove to a platter.
- Arrange the skewers and bodies on a large platter. Top with the relish. Drizzle a little more olive oil over the top and squeeze a grilled lemon half over all. Garnish the platter with the remaining grilled lemons.
BBQ STEAK
This recipe will yield the most tasty and delicious steak that you can ever imagine.
Provided by SILAU
Categories Meat and Poultry Recipes Beef Steaks
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours.
- Preheat the grill for high heat.
- Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness.
Nutrition Facts : Calories 442.2 calories, Carbohydrate 5.3 g, Cholesterol 74.4 mg, Fat 35.3 g, Fiber 0.6 g, Protein 25 g, SaturatedFat 9.4 g, Sodium 2159.1 mg, Sugar 0.9 g
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