GRILLED STEAK WITH BERRY BARBECUE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the shallot, garlic, cumin and coriander. Cook, stirring occasionally, until the shallot softens, about 3 minutes.
- Add the bourbon and cook until reduced by about half, about 1 minute. Add 1/2 cup water, the blueberries, blackberries, ketchup, 2 tablespoons brown sugar, the vinegar, soy sauce, chipotle, thyme sprigs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, stirring occasionally; cook until thickened, 20 to 25 minutes. Remove from the heat and stir in the butter. Season with salt and pepper; add the remaining 2 tablespoons brown sugar if the sauce is too tart.
- Meanwhile, preheat a grill to medium high. Oil the grill grates. Pat the steaks dry and season with salt and pepper. Grill until marked, 5 to 6 minutes per side for medium rare. Transfer to a plate and let rest 10 minutes.
- Pour any juices from the plate of steak into the sauce; loosen with water if needed. Serve the steak with the sauce.
GRILLED THAI CURRY BEEF ROLL
Slicing this rolled flank steak -- stuffed with a rainbow of fresh cilantro, tomato and scallion -- reveals its inner beauty. Paired with a tangy Thai-inspired rice noodle salad and crisp lettuce leaves, it's perfect for a hot summer day.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the rice noodles: In a large bowl, combine the rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and Fresno and serrano chiles and stir together. Toss in the carrots and cucumbers and let stand for 15 minutes for the flavors to meld.
- Bring a large pot of water to the boil. Prepare the noodles according to package instructions. Drain and rinse the noodles with cold running water. Toss the noodles with the vegetables and dressing and refrigerate until serving.
- For the flank steak: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
- Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have 1 long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Cover the steak with the curry paste and season with 1 teaspoon salt. Sprinkle with the peanuts, leaving a 1-inch border along the edges. Arrange half of the cilantro and scallion greens in a line, followed by half of the tomatoes and then half of the scallion whites. Repeat with the remaining ingredients. Roll up the steak like a jelly roll, starting at the short end. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Sprinkle the outside of the meat with salt and pepper.
- Put the steak on direct heat and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to indirect heat, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
- Untie the steak and cut it into thin slices. Garnish the noodles with chopped nuts and cilantro leaves. Serve with the lettuce leaves on the side.
RED CURRY FLANK STEAK
I love Thai food, and in particular red curry beef, which is basically chunks of beef stew meat cooked slowly in a spicy, aromatic red curry sauce. Inspired by this classic recipe, I decided to see if the same sort of flavors could be turned into a marinade for flank steak. The results knocked my socks off.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk rice vinegar, fish sauce, grated ginger, garlic, hot sauce, red curry powder, and red curry paste in a shallow dish. Set aside.
- Puncture flank steak several times with a fork and place in the vinegar mixture. Cover and marinate at room temperature for 1 hour.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place steak on the grill and basil on top of steak. Grill steak for 6 minutes. Remove basil, turn meat over, and place basil back on top of steak. Cook the steak until it begins to firm and is hot and slightly pink in the center, about 6 more minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 175.9 calories, Carbohydrate 5.5 g, Cholesterol 37.4 mg, Fat 7.1 g, Fiber 0.6 g, Protein 21.6 g, SaturatedFat 2.8 g, Sodium 1219.6 mg, Sugar 3.8 g
GRILLED STEAK WITH CURRY SAUCE
You can use the steak of your choice here, though I prefer a single large steak. I usually cook a large one up and serve it sliced, with the sauce poured liberally over.
Provided by Cluich
Categories Curries
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter and saute the garlic and onion until lightly golden. Stir in coriander and curry powder. Add the milk and apple. Simmer for about 10 minutes, stirring frequently.
- Add broth and simmer for about 15 minutes. (Add more broth if the sauce gets too thick.).
- While the sauce is simmering, grill the steak to desired level of "doneness." Brush with the sauce and serve.
Nutrition Facts : Calories 551.8, Fat 44.6, SaturatedFat 20.2, Cholesterol 146.8, Sodium 250.3, Carbohydrate 4.6, Fiber 1.3, Sugar 1.9, Protein 32.2
GRILLED SALMON WITH CURRIED PEACH SAUCE
This salmon steak is grilled with a sweet, simple peach sauce. It can also be baked.
Provided by Slinkee
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Stir together the peaches, honey, and curry powder in a small saucepan over medium heat. Bring to a simmer, and cook until the peaches break down, and the sauce thickens, about 10 minutes. Season to taste with salt and pepper.
- Season the salmon steaks with salt and pepper, and cook on the preheated grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on the thickness of the steaks. Pour the peach sauce over the salmon to serve.
Nutrition Facts : Calories 468.1 calories, Carbohydrate 41.5 g, Cholesterol 100.4 mg, Fat 18.6 g, Fiber 0.4 g, Protein 34.1 g, SaturatedFat 3.7 g, Sodium 106.5 mg, Sugar 40.8 g
CAULIFLOWER IN CURRY CREAM SAUCE
Provided by Sunny Anderson
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won't fit into one pan.
- While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.
MAHI MAHI STEAKS WITH MANGO SALSA AND CURRY COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat grill pan or indoor electric grill to high heat. Squeeze juice of 1 lime over fish. Drizzle steaks with a little oil and rub oil into fish to coat. Season steaks with salt and pepper. Cook steaks 5 minutes on each side on hot grill.
- To assemble salsa, combine all ingredients for salsa in a small bowl.
- To make couscous, bring broth or water to a boil with curry powder, salt, oil, and raisins. Place couscous in a bowl. Add boiling liquid to bowl and cover. Let couscous stand 10 minutes. Fluff couscous with a fork and combine with scallions, carrot, orange pieces, and almonds.
- Top fish with salsa and serve with generous portions of curry couscous.
- Have some gourmet chips on hand for snacking with leftover salsa.
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- To make your own curry paste pound all ingredients in a stone pestle and mortar. Add ingredients in the order they are listed to make sure the paste reaches a smooth consistency. Alternatively, shop bought red curry paste can also be used.
- Take 1 tablespoon of the curry paste and combine with 2 tablespoons of fish sauce, 1 tablespoon of palm sugar and 3 tablespoons of water to make a thick marinade. Massage this over the Irish rump and leave to marinate for 4 hours.
- Cut the celeriac into large chunks and boil in salted water until tender, then cool on a dry rack. Once cool, grill the celeriac chunks over a high heat while basting
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1/5 Calories 1757 per serving
- Place all ingredients in a food processor and pulse to combine. Use immediately or possibly store in an airtight container in the refrigerator for up to 3 weeks.
- Green Curry Sauce:In a saucepan heat 2 Tbsp. of the extra virgin olive oil. Add in the shallots and garlic and sweat till soft but not coloured. Add in the green curry paste and cook for 3-5 min. Add in the coconut lowfat milk, chicken stock, lime juice and fish sauce. Bring to a boil and reduce heat.
- In a separate frying pan, heat the remaining 2 Tbsp. of extra virgin olive oil. Add in the cherry tomatoes and cook till they are just softened and the skins are just breaking. Add in to the curry sauce and simmer for 15 min then keep hot till ready to use. Just before serving add in the Thai basil and simmer for 2 min so which the flavour infuses the sauce. Serve with grilled tuna steaks.
8 QUICK AND TANTALIZING STEAK SAUCES TO UPGRADE YOUR ...
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Author Vanessa GreavesPublished 2017-06-19Estimated Reading Time 3 mins
- Chimichurri Sauce. Ready in just 10 minutes, this classic Argentinian sauce is a spicy, tangy, pungent mix of garlic, herbs, and vinegar, with a touch of hot pepper sauce, that pairs beautifully with all kinds of grilled meats and vegetables.
- Homemade Horseradish Sauce. Although you can whip up this easy sauce in mere minutes, Chef John suggests you refrigerate it for a couple of hours to let the flavors develop.
- Devil's Steak Sauce. And the secret ingredient is... raspberry jam! BUNKYLION says, "Oh my. As a rule, I don't buy commercial steak sauces; just don't like them.
- Chef John's Mayo Method Steak Sauce. Chef John describes this creamy sauce as "mayonnaise plus salty, plus spicy, plus acidic, plus herby equals awesome."
- Sweet Island Teriyaki Sauce. This tasty sauce can be used as a marinade, or you can hold some aside and serve it with the cooked steak. Just be sure the portion you hold aside for dipping does not come into contact with raw meat before you use it.
- Gorgonzola Sauce. Rave review: "DELICIOUS!! I did double the cheese and used bleu instead, bc it's what I had. Nice sauce for steak!" -- pcmomofsix.
- Tuscan Skirt Steak with Salsa Verde. Once you taste this marinated steak topped with its robust salsa verde, you might want to save the recipe just so you can make the salsa verde to go over chicken, pork, and fish.
- Bourbon Pepper Pan Sauce. This rich, sweet, peppery steak sauce really makes the meal here. It's also a delicious sauce for spooning over pork chops and roasted or grilled chicken.
GRILLED RUMP STEAK WITH CHIMICHURRI SAUCE - KRUMPLI
From krumpli.co.uk
5/5 (7)Total Time 1 hr 20 minsCategory Beef RecipesCalories 1036 per serving
- Add half of the chimichurri sauce to the steak and allow to marinade for anywhere from an hour to overnight.
CHICKEN CURRY STEAK WITH RUJAK SAUCE - ASIAN FOOD NETWORK
From asianfoodnetwork.com
Servings 2Total Time 45 minsCategory At Home With Marinka
- Make curry sauce. Blend all the curry ingredients. Sauté the remaining curry sauce in a pan until it's fragrant. Add water. Season the curry with salt and sugar. Add coconut milk. Cook it until it's boiled.
- Grill chicken. Marinate the chicken with some curry sauce. Stab it with a fork so that the sauce gets inside the chicken. Season the chicken with salt, pepper, and sugar. Leave the chicken for 40 minutes in the fridge. After 40 minutes, grill the chicken in a grilled pan, skin side first. Season the chicken with salt, then flip it until it's fully cooked.
CHARRED CAULIFLOWER STEAKS WITH CURRY SAUCE - PEEL WITH ZEAL
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GRILLED STEAKS WITH BERRY SAUCE RECIPE - FOOD.COM
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5/5 (2)Total Time 20 minsCategory SteakCalories 385 per serving
- While grill is heating, prepare the sauce by combining jam and vinegar in a small saucepan over medium heat, stirring constantly until jam is melted; once melted remove from heat.
- Grill steaks over medium heat for about 8-12 minutes, or until cooked to your liking, turning once.
CHICKEN-FRIED STEAK WITH REDEYE CURRY GRAVY RECIPE
From myrecipes.com
5/5 (2)Total Time 30 minsServings 4
- In a pie plate, whisk the egg with the milk. In another pie plate, generously season the flour with salt and pepper. Dredge the beef in the flour, tapping off the excess. Dip the coated slices in the beaten egg mixture and dredge again in the flour, lightly patting the coating to help it adhere.
- In a large cast-iron skillet, heat 1/2 inch of vegetable oil until shimmering. Working in 2 batches, fry the steak over moderate heat, turning once, until golden and crispy, about 5 minutes. Drain on paper towels and season lightly with salt.
- Pour the cooking oil into a heatproof cup and wipe out the skillet. Return 2 tablespoons of the oil to the skillet and add the onion, garlic and ginger. Cook over moderate heat, stirring occasionally, until the onion is softened and browned, about 5 minutes. Add the curry powder and Sriracha and cook, stirring, for 2 minutes. Add the coffee and boil until reduced by half, about 3 minutes. Add the coconut milk, lime juice and sugar, season the gravy with salt and pepper and simmer until thickened, about 5 minutes.
- Put the chicken-fried steaks in shallow bowls. Top with the curry gravy and serve with lime wedges.
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From foodandwine.com
- Italian salsa verde. Whether you use three types of herbs like Mario Batali or keep it simple and just use parsley, this punchy caper-based sauce is a no-brainer for grilled steak and meat of any kind.
- Chimichurri. Salsa verde’s South American cousin, this tangy herb sauce is what you find on the table all over Argentina.
- Gremolata. If you want the bright herbs without salsa verde’s tangy flavors, make gremolata, which is more like a garnish than a sauce.
- Shallot dressing. Think of this warm shallot vinaigrette as a grown-up take on steak with onion rings.
- Compound butter. If you believe in piling decadence over decadence, top your steak with flavored butter, like one blended with Cognac and parsley, or something more pungent, like anchovies and Parmesan.
- Aioli. Provençal-style garlicky mayonnaise is an eye-opening choice with steak. You can make a cheater version with store-bought mayo, lemon and garlic or pound it out Luddite-style with a mortar and pestle and blend it with a whisk.
- Poblano sauce. When grilled or roasted, poblanos have a fruity, smoky flavor that’s terrific with steak. To make an extra-rich sauce, blend poblanos into aioli or puree the peppers with corn for a Southwestern-inspired accompaniment.
- Mole. With smoky dried red chiles, sweet spices and chocolate, a riff on Mexican-style mole is an inspiring choice to brush over grilled steak.
- Smoky almond sauce. Mole too complicated? Make this ancho chile-almond sauce, which is less sweet but just as delicious.
- Green Sriracha. You know the red stuff in the rooster bottle, but Sriracha is actually a category of Southeast Asian hot sauce. Make Susan Feniger’s maximalist version with green chiles along with coconut, lemongrass and kaffir lime leaves.
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