GRILLED MUSHROOM FLATBREAD
Provided by Tia Mowry
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine 1 cup of the oil and the garlic in a small pot over medium-high heat and bring to a simmer. Turn the heat to low and cook until the edges of the garlic are slightly golden brown, 20 to 25 minutes. Turn off the heat and let cool.
- Puree the garlic, 1/2 cup of the cooking oil and 1/2 teaspoon kosher salt until smooth. Set aside. (The garlic puree will keep in an airtight container in the refrigerator up to 1 month.)
- Heat the remaining 2 tablespoons of oil in a large cast-iron skillet over high heat. Saute the mushrooms in batches (do not overcrowd the pan). Add another tablespoon of oil between batches if needed. Do not stir the mushrooms until they brown on one side, about 3 minutes. Add some of the thyme, then stir the mushrooms and cook for another 2 minutes. Once all the mushrooms have been browned, combine them in the skillet and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Add the wine and cook until evaporated, about 3 minutes. Add the creme fraiche and stir until fully incorporated. Turn off the heat and keep warm.
- Prepare a grill for medium-high heat. Roll out the pizza dough on a floured cutting board to about 1/2-inch thick. Lay the dough on the grill and cook until grill marks form, 4 to 5 minutes. Flip and cook for 3 to 4 minutes more. Spread with 2 to 3 tablespoons of the garlic puree. Cover the grill and cook for 30 seconds. Transfer the flatbread to a cutting board and top with the mushrooms and the parsley. Sprinkle with 1/2 teaspoon flaky sea salt.
GRILLED MUSHROOM FLATBREAD WITH TRUFFLED PECORINO
Steps:
- For the pizza dough: Combine the water, sugar and yeast in the bowl of a mixer with a dough hook attachment. Let sit for 2 minutes to activate the yeast; it will begin to bubble. On low speed, add the flour and salt slowly, then add the olive oil. Once the dough is incorporated, about 4 minutes, remove from the bowl and knead on a lightly-floured surface for about 5 minutes. Place in a lightly-oiled bowl. Let sit in a warm place covered with a damp cloth until the dough has doubled in size, about 1 hour.
- For the cheese sauce: Cook the onions and garlic in the olive oil in a large saute pan until translucent, 2 to 4 minutes. Add the heavy cream and simmer until the cream has reduced by half, 12 to 15 minutes. Turn off the heat and add the cheeses. Stir very well until all the cheese has melted. Cover with a lid or foil until ready to use.
- For the flatbreads: Heat grill to medium heat. Toss the mushrooms lightly in the olive oil and some salt and pepper. Grill the mushrooms until lightly charred, turning occasionally, about 6 minutes. Cool slightly, then remove the stems from the oyster mushrooms and slice the cremini mushrooms.
- For assembly: Divide the pizza dough into two equal portions and roll them out on a lightly floured surface to 10 inches long and 4 inches wide. Lightly oil the grates of the grill. Grill the flatbreads for 2 minutes per side. Remove and add 1 cup of the truffled cheese sauce to each flatbread along with the mushrooms and Parmesan. Return the flatbreads to the grill in a low-heated area. Close the lid and cook for about 4 minutes. Sprinkle with the chives, cut each into 8 pieces and serve.
CARAMELIZED ONION AND STEAK FLATBREAD
Fire up the grill for steak flatbread topped with caramelized onions and baby arugula. You can use naan bread for an easy option to put together our Caramelized Onion and Steak Flatbread for lunch or dinner tonight.
Provided by My Food and Family
Categories Fall 2019
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in small nonstick skillet on medium heat. Add onions; cook 8 to 10 min. or until onions are tender and golden brown, stirring frequently. Spoon into small bowl; cover to keep warm.
- Sprinkle both sides of steak evenly with garlic powder. Heat grill pan on medium-high heat. Add steak; grill 5 to 7 min. on each side or until steak is cooked to medium doneness (160°F). Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into very thin slices.
- Add naan breads to grill pan; cook 2 to 3 min. on each side or until warmed and grill marked on both sides. Meanwhile, mix mayo and horseradish until blended.
- Spread mayo mixture onto naan breads; top with onions, arugula and meat.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
GRILLED STEAK FLATBREADS WITH HORSERADISH DRESSING
Steps:
- Preheat a grill, grill pan or large cast-iron skillet over medium-high heat. Brush the steak with olive oil and season with salt and pepper. Cook the steak, flipping, until medium-rare, 8 to 10 minutes. Transfer the steak to a carving board and let rest for 5 minutes.
- Meanwhile, in a small bowl, whisk the sour cream with the horseradish and lemon juice. Season the dressing generously with salt and pepper.
- Brush the flatbreads with olive oil. Working in batches, if necessary, cook over high heat, flipping, until lightly charred and crisp, 4 to 5 minutes. Transfer to a baking sheet or wire rack.
- Thinly slice the steak against the grain. Spread some of the horseradish sauce on each flatbread and top with the steak, arugula, tomatoes and red onion. Drizzle with olive oil and sprinkle with salt and pepper. Cut the flatbreads into wedges and serve, passing the remaining dressing at the table.
GRILLED STEAK AND FRESH MOZZARELLA FLATBREAD
[DRAFT]
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 Servings
Number Of Ingredients 7
Steps:
- 1) Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145degreesF) to medium (160degreesF) doneness, turning occasionally. 2) Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside. 3) Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once. 4) Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.
GRILLED STEAK AND MUSHROOM SALAD
My husband loves this salad, especially during summer. He says he feels as if he's eating a healthy salad and getting his steak, too! I always serve it with some fresh homemade bread. -Julie Cashion, Sanford, Florida More Mushroom Salad Recipes »
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk 1 tablespoon oil, 1 tablespoon mustard, salt and pepper; set aside. , Grill steak, covered, over medium-hot heat for 4 minutes. Turn; spread with mustard mixture. Grill 4 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a large skillet, cook mushrooms in 1 tablespoon oil until tender. Stir in the vinegar and the remaining oil and mustard., Thinly slice steak across the grain; add to mushroom mixture., Serve over romaine.
Nutrition Facts : Calories 299 calories, Fat 20g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 378mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein.
GRILLED FLANK STEAK WITH SHIITAKE MUSHROOMS
This recipe comes from an October 1985 issue of Bon Appetit. It was in an article that featured "Carefree Party Menus".Marinate the steaks for 24 hours for best flavor and use either fresh or substitute 4 ounces of dried shiitake mushrooms. (Soak in hot water to cover 30 minutes,drain and squeeze out excess moisture and discard hard cores.) Marinating time is not included in prep time.
Provided by Leslie in Texas
Categories Steak
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Steaks;.
- Place steaks in non aluminum pan (or ziploc bag) .
- Whisk soy sauce,sesame oil, vinegar and generous amount of pepper in medium bowl; mix in garlic.
- Pour over steaks, turning to coat all sides.
- Cover pan tightly and refrigerate 24 hours, turning steaks occasionally.
- Mushroom Sauce:.
- Reserve 6 2-inch diameter mushrooms for garnish.
- Cut remaining into 1/2-inch-wide strips.
- Melt 3 tablespoons butter with 3 tablespoons oil in large heavy skillet over medium-high heat.
- Add mushroom slices and stir 3 minutes.
- Mix in 1 cup stock and both mustards; increase heat to high and boil until reduced by half, about 5 minutes.
- Add 1 cup stock, 1/4 cup at a time, boiling until sauce is reduced by half after each addition.
- Stir in cream and boil until sauce coats spoon, about 3 minutes.
- *This can be prepared 1 day ahead. Chill sauce and reserved mushrooms separately.
- Prepare barbeque grill (high heat). Steaks can also be cooked in broiler.
- Remove steaks from marinade and arrange on grill rack.
- Cook about 4 minutes per side for medium-rare.
- Transfer to platter and let rest 5 minutes.
- Reheat sauce over low heat, stirring occasionally.
- Melt 1 tablespoon of butter with 1 tablespoon oil in heavy small skillet over high heat.
- Add reserved mushroom caps and cook until heated through, about 2 minutes per side.
- Drain mushroom caps on paper towels.
- Cut steaks across grain diagonally into 3/8-inch slices and arrange in circular pattern on heated platter.
- Thin sauce with additional stock if desired and ladle half of sauce in center of platter.
- Arrange mushroom caps in 2 clusters on platter edge.
- Serve immediately, passing remaining sauce separately.
Nutrition Facts : Calories 770.3, Fat 58.5, SaturatedFat 19.9, Cholesterol 125, Sodium 3286.3, Carbohydrate 15.3, Fiber 2.1, Sugar 4.5, Protein 47.4
GRILLED STEAK SANDWICH WITH MUSHROOMS AND CARAMELIZED ONIONS
this tasty grilled steak sandwich can be made during bbqs or using a home griller or toaster oven. left over bbq steaks can also be used while just topping it with the grilled mushrooms and caramelized onions.
Provided by Pneuma
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- for the onions, heat oil, add onions and cook for 15 mins or until soft.
- add water, brown sugar, vinegar and simmer until water has nearly evaporated adding the butter last,turning off the heat and stirring it.
- for the steak, brush both sides with oil and add a bit of steak seasoning, grilling it for 2-3 mins on each side.
- grill the mushrooms too for 2 minutes and cut into slices.
- then, toast the bread adding the grilled steak and top with caramelized onions and mushrooms.
- repeat with others and serve with french fries or chips.
- best served warm.
Nutrition Facts : Calories 538.3, Fat 35.6, SaturatedFat 15.1, Cholesterol 70.3, Sodium 566.9, Carbohydrate 39.9, Fiber 4.8, Sugar 8.4, Protein 15.8
GRILLED STEAKS WITH MUSHROOM SAUCE
Midweek days deserve something special. This steak entree with its savory sauce will fit the bill beautifully. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.
Nutrition Facts : Calories 353 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 447mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 40g protein.
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