Grilled Steak With Pepper Parsley Relish Food

GRILLED FLANK STEAK WITH SUMMER RELISH

Steps:

• Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 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., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

GRILLED FLANK STEAK WITH PARSLEY SAUCE

Steps:

• Preheat a grill pan to medium-high heat. Drizzle the steak with some oil and sprinkle with salt and pepper. Grill for 7 minutes on each side.
• Meanwhile, whisk the remaining 1/4 cup olive oil, the parsley, vinegar and garlic in a bowl and season with salt and pepper.
• Remove the steak from grill and rest it for 10 minutes. Slice the steak against the grain and serve with the parsley sauce.

GRILLED SHELL STEAK WITH TOMATO-SCALLION RELISH

Steps:

• 1. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Lightly rub steak with some olive oil and sprinkle with herbes de Provence and salt and pepper to taste. Place tomatoes, scallions, and garlic cloves in a large bowl, coat with 1 tablespoon of olive oil and season with salt and pepper to taste.
• 2. Place steak on grill, arrange vegetables around it, and grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120degreesF to 125degreesF for rare; 125degreesF to 130degreesF for medium-rare; or 130degreesF to 135degreesF for medium, and the vegetables are charred. Transfer steak and vegetables to a cutting board and let rest 5 minutes.
• 3. Core tomatoes once cool enough to handle. Squeeze garlic cloves from their skins and chop with tomatoes and scallions until chunky. Transfer vegetable relish, including juice, to a bowl and stir in remaining olive oil, vinegar, and Worcestershire sauce. Season to taste with salt and pepper. Slice meat against grain and on an angle, and transfer to a plate or platter. Serve with relish and grilled bread.

GRILLED SHELL STEAKS WITH GARLIC AND PARSLEY OIL

Steps:

• Heat grill to high. Place water, salt, and whole garlic cloves in a small saucepan and bring to a boil on the grates of the grill. Remove from the heat and let cool slightly.
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• Brush steaks on both sides with the garlic-water mixture and season with pepper. Grill for 4 to 5 minutes per side for medium-rare doneness, basting with the garlic-water mixture every minute or so.
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• While the steaks are grilling, mix together the oil, finely chopped garlic, and parsley in a medium bowl and season with salt and pepper, to taste. As soon as the steaks come off the grill, pour the sauce over the steaks and let sit 5 minutes. Cut the steak into 1/4-inch thick slices and serve.

GRILLED FLANK STEAK WITH GARLIC-PARSLEY SAUCE

Steps:

• Combine parsley, onion, garlic, vinegar, oil, pepper flakes, and salt and pepper to taste in a small bowl.
• Season steak with kosher salt to taste.
• Grilled over very hot fire until browned on both sides and slightly less done than you want, about 10 minutes.
• Place steak in a baking dish and coat with parsley sauce.
• Cover dish with foil and let rest for 5 minutes.
• Slice steak thinly against the grain and serve with sauce remaining in baking dish.

PEPPER- GRILLED TUNA STEAK WITH PARSLEY- GARLIC BUTTER

Steps:

• Make the butter: Combine butter, garlic, lemon juice and parsley and mix well. Cover and refrigerate.
• In another small bowl, combine the salt and pepper and mix well. Press the tuna steaks into the mixture and coat on all sides; drizzle tuna lightly with olive oil.
• Grill over a medium-hot fire for 4-5 minutes per side for medium rare, depending on thickness.
• Serve with a large spoonful on the butter on top of each steak.