SWEET AND SPICY SKIRT STEAK WITH MANGO SALSA
Grill skirt steak coated with a brown sugar-chipotle rub and serve it with a mango-habanero salsa.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CHIPOTLE GRILLED FILET MIGNON STEAK W/MANGO SALSA
Allow time to marinade. Recipe from the cookbook Let's Grill by Frederick J. Simon and John Harrison.
Provided by gailanng
Categories Steak
Time 8h12m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For The Chipotle Marinade: Place the olive oil, chipotle chiles, lime juice, honey, garlic, cilantro and salt in a blender; puree until smooth.
- For The Mango Salsa: In a medium-size bowl, combine the diced mangoes, black beans, bell pepper, scallions, jalapeno chile, cilantro and lime.
- Prepare Chipotle Marinade as described above. In a non-reactive baking dish or a resealable plastic bag, add the steaks and the Chipotle Marinade. Refrigerate 3 to 4 hours or overnight.
- Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat barbecue grill.
- Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. Salt after the steak is cooked to your liking, has rested the required time and just before serving.
- Place steaks onto hot grill of your barbecue and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness: Rare - 120 degrees F/Medium Rare 125 degrees F/Medium - 130 degrees F.
- When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Serve your perfectly cooked steaks with the prepared Mango Salsa.
Nutrition Facts : Calories 336.9, Fat 14.6, SaturatedFat 2.1, Sodium 46.3, Carbohydrate 48.8, Fiber 9, Sugar 28.3, Protein 7.7
TEXAS TOASTS WITH FILET MIGNON, WATERCRESS & HERB BUTTER
Who can argue with grilled bread topped off with a juicy grilled filet, a bed of watercress and an herb-rich butter? EatingWell
Provided by Manami
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat grill to high.
- Mash butter in a small bowl with the back of a spoon until it's soft and creamy.
- Stir in 2 teaspoons oil until combined.
- Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cover and place in the freezer to chill.
- Combine the remaining 1 teaspoon oil, remaining 2 teaspoons marjoram (or oregano), remaining 1/2 teaspoon lemon zest, remaining 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl.
- Rub on both sides of steak.
- Rub both sides of bread with the halved garlic clove; discard the garlic.
- Grill the steak 3 to 5 minutes per side for medium-rare.
- Grill the bread until toasted, 30 seconds to 1 minute per side.
- Transfer the toasts to a large plate, place the steaks on top of the toasts and spread the herb butter on top of the steaks; let rest for 5 minutes.
- Divide watercress among 4 plates and top with the steak-topped toasts.
Nutrition Facts : Calories 434.5, Fat 31.3, SaturatedFat 12.1, Cholesterol 84.5, Sodium 627.6, Carbohydrate 14.4, Fiber 2.4, Sugar 1.7, Protein 24.3
SPICED BEEF TENDERLOIN STEAKS WITH MANGO SALSA
Categories Beef Herb Quick & Easy Summer Grill/Barbecue Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 9
Steps:
- Mix first 6 ingredients in small bowl. Brush both sides of steaks with oil. Sprinkle teaspoon spice mixture over each side of each steak.
- Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 2 minutes per side for medium-rare. Serve, passing salsa separately.
TOURNEDOS CON SALSA CHIPOTLE (FILET MIGNON IN CHIPOTLE SAUCE)
This recipe is a take off on Tournedos Bearnaise. Although I have included a chipotle salsa, any other chipotle sauce may be substituted. You can use chipotles in adobo sauce or dried chipotles. As in any recipe calling for any type of chile, feel free to substitute. From "Too Many Chiles!" by Dave DeWitt, Nancy and Jeff Gerlach.
Provided by Chef Sean 2
Categories Steak
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onion and garlic in the oil until soft, then add all of the other ingredients and cook over low heat until done, approximately one half hour.
- Remove from heat and puree in a blender or food processor until smooth. Return to the pan and keep warm until ready for serving.
- Grill or saute the Filet Mignons to taste, usually rare or medium-rare. Place each Filet on a slice of the french bread, and spread the sauce over each. Serve warm.
Nutrition Facts : Calories 263.1, Fat 8.9, SaturatedFat 1.5, Sodium 393.9, Carbohydrate 39.6, Fiber 3.3, Sugar 3.4, Protein 6.5
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