GRILLED PEPPERED STEAKS
I once wanted a peppered steak for supper, so I tossed some spices together and came up with this recipe. My family thoroughly enjoyed it.-Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.
Nutrition Facts : Calories 301 calories, Fat 10g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 1039mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
GRILLED STEAK AND MIXED PEPPERS
Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled strip steaks.
Provided by Anna Stockwell
Categories Steak Pepper Grill Summer Dinner Entertaining Backyard BBQ
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.
- Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 6-8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.
- Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.
GRILLED GLAZED PEPPERED STEAK
Orange marmalade and balsamic vinegar create the wow flavor in grilled steaks.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, mix marmalade and vinegar. Cook over low heat, stirring constantly, until marmalade is melted. Rub pepper and salt on both sides of each beef steak.
- Place beef on grill rack over medium-high heat. Cover grill; cook 8 to 12 minutes, turning once or twice and brushing with marmalade glaze during last 2 minutes of grilling, until desired doneness.
- Heat any remaining glaze to boiling. Boil and stir 1 minute. Serve glaze with beef.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 20 g, TransFat 0 g
GRILLED PEPPERED RIBEYE STEAKS
These steaks are an easy yet elegant looking entree. They grill up nice and juicy with a pleasant peppery zip. We enjoy them all year-round.-Julee Wallberg, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the oil and seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°.) Baste occasionally with seasoning mixture. Let stand for 3-5 minutes before serving.
Nutrition Facts : Calories 685 calories, Fat 52g fat (19g saturated fat), Cholesterol 168mg cholesterol, Sodium 306mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 51g protein.
JOHNNY GARLIC'S GRILLED PEPPERED STEAK WITH CABERNET BALSAMIC SAUCE
Steps:
- Preheat grill to high heat.
- Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.
- In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
- Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.
- Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.
GRILLED PEPPERED STEAKS
Grilled Peppered Steaks are absolutely awesome! This fantastic 5-ingredient recipe can be grill-ready in about 3 minutes! The steaks turn out so irresistible and mouthwatering, you'll be salivating from the first bite. These amazing steaks are terrific for tailgating parties or grilling out with friends and family. Gluten free.
Provided by Teresa
Categories Beef Main Dish
Time 25m
Number Of Ingredients 5
Steps:
- In a small bowl, combine the pepper, onion salt, garlic salt and paprika if desired.
- Rub onto both sides of steaks.
- Grill, covered, over medium heat for 8-10 minutes on each side for desired doneness.
- Meat should reach an internal temperature of 145° for medium-rare, 160° for medium, and 170° for well-done.
Nutrition Facts : Calories 828 kcal, Carbohydrate 0.3 g, Protein 65 g, Fat 61 g, SaturatedFat 25 g, Cholesterol 228 mg, Sodium 670 mg, Fiber 0.2 g, Sugar 0.1 g, UnsaturatedFat 28 g, ServingSize 1 serving
GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
- Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.
GRILLED GARLIC & PEPPER STEAK
Garlic and black pepper are all you need to season these awesome grilled pepper steaks. Serve with baked onion rings and prepare for compliments.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Whisk oil, garlic and pepper until blended; spread onto both sides of steak in shallow dish. Let stand 15 min.
- Heat grill to medium heat and heat oven to 400ºF. Bake onion rings in oven as directed on package. Meanwhile, grill steak 4 to 6 min. on each side or to medium doneness (160ºF).
- Transfer steak to cutting board; let stand 5 min. Cut steak across the grain into 4 pieces. Serve with onion rings.
Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 660 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 3 g, Protein 31 g
GRILLED GARLIC PEPPER STEAK
Make and share this Grilled Garlic Pepper Steak recipe from Food.com.
Provided by Dancer
Categories Very Low Carbs
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except for rib-eye steaks in a small bowl until paste forms.
- Rub paste into steak and marinate in refrigerator for 1 hour.
- Grill to desired doneness over hot fire.
GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS
Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
- Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.
GRILLED PEPPER-CRUSTED SIRLOIN
Slice steak against the grain: Place steak on a cutting board and, holding the blade of a sharp knife at a 45-degree angle, cut into thin slices. Serve with our Steakhouse Tomato Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 3
Steps:
- Heat grill to medium-high.
- Season both sides of steak with salt and pepper.
- Lightly oil grates and place steak on grill; cover grill and cook to desired doneness (about 10 minutes per side or 135 degrees on an instant-read thermometer for medium-rare).
- Remove from grill; cover with foil, and let rest for 10 minutes.
PEPPERED RIB EYE STEAKS WITH GRILLED SWEET PEPPERS
Make and share this Peppered Rib Eye Steaks With Grilled Sweet Peppers recipe from Food.com.
Provided by Riverlivin
Categories Steak
Time 1h31m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Trim fat from meat. Brush steaks with oil.
- In a small bowl, combine paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt, black pepper, and cayenne pepper.
- Sprinkle paprika mixture evenly over meat; rub in with your fingers. Cover steaks and chill for 1 hour.
- Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness [145 degree F] or 14 to 18 minutes for medium doneness [160 degree F].).
- Cut steaks into serving-size pieces. Serve with Grilled Peppers.
- GRILLED PEPPERS: Seed and quarter 4 yellow, red, and/or orange sweet peppers. Brush peppers with 4 teaspoons olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add 2 tablespoons snipped fresh basil and 2 tablespoons balsamic vinegar; toss well. Serve immediately or cool to room temperature.
Nutrition Facts : Calories 437, Fat 33.4, SaturatedFat 13.1, Cholesterol 96.4, Sodium 372.9, Carbohydrate 7.7, Fiber 1.6, Sugar 0.4, Protein 26.2
GRILLED STEAK AND PEPPERS VINAIGRETTE
Provided by Paul Grimes
Categories Pepper Quick & Easy Father's Day Dinner Steak Leek Grill/Barbecue Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Halve leeks lengthwise and cut enough crosswise into 1-inch pieces to measure 8 cups, then wash.
- Simmer leeks, butter, broth, bay leaf, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until leeks are very tender, about 20 minutes. Uncover and boil until liquid has reduced to about 2 tablespoons. Discard bay leaf and thyme.
- Meanwhile, heat grill pan over medium-high heat until hot.
- Brush steaks with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Grill steaks, turning once, about 8 minutes total for medium-rare. Transfer to a plate and let rest 15 minutes.
- Meanwhile, halve and seed peppers and toss with remaining 2 teaspoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill, turning once, until crisp-tender and lightly charred, 6 to 10 minutes total. Cut crosswise into 1-inch pieces.
- Whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Add extra-virgin olive oil in a slow stream, whisking until emulsified. Add peppers.
- Serve steaks over leeks with their juices, drizzle with meat juices from plate, and top with peppers and vinaigrette.
BBQ GRILLED PEPPER STEAK FOR TWO
Make mealtime intimate with our BBQ Grilled Pepper Steak for Two. This grilled pepper steak recipe is perfectly portioned for you and your loved one.
Provided by My Food and Family
Categories Home
Time 25m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Mix dressing and garlic until blended. Pour 1/4 cup (4 Tbsp.) barbecue sauce into medium microwaveable bowl; reserve for later use.
- Make shallow cross-cuts in both sides of steak; grill 5 to 7 min. or until done, turning and brushing with remaining barbecue sauce for the last 2 min. Transfer steak to cutting board; cover loosely with foil.
- Add peppers to grill; brush with half the dressing mixture. Grill 5 min. or until peppers are crisp-tender, turning and brushing with remaining dressing mixture after 3 min. Transfer to cutting board.
- Microwave reserved barbecue sauce on HIGH 30 sec. or until heated through. Cut steak diagonally across the grain into thin slices, then cut peppers into thin strips. Add meat and peppers to barbecue sauce; toss until evenly coated.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
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