Lisas Grilled Steaks Food

GRILLED FLATIRON STEAK WITH TOASTED SPICE VINAIGRETTE

Steps:

• Prepare grill for medium-high heat. Rub steak with oil; season with salt and pepper. Grill about 4 minutes per side for medium-rare. Let cool 5 minutes before slicing against the grain.
• Serve steak on top of tomatoes with vinaigrette spooned over.

GRILLED STEAK RECIPE (HOW TO GRILL STEAK PERFECTLY)

Steps:

• Turn on your grill and let it warm up to medium-high heat. You can use a gas or charcoal grill.
• Brush some olive oil on both sides of the steaks.
• Sprinkle salt, pepper, and fresh rosemary all over the steaks. I like to use my hands to press the seasonings into the oiled steaks slightly, too.
• Add the steaks to the grill and reduce the heat to medium. For the best char marks, put them at an angle.
• Check the temperature. For a medium rare steak, grill the steaks for about 4 minutes on each side until the internal temperature reaches 130 degrees F.
• When the steaks are done, set them on a plate to rest with a pat of butter on each. Cover the plate loosely with foil and let the steaks rest while the butter melts.

GRILLED SIRLOIN STEAKS WITH PEPPER AND CAPER SALSA

Steps:

• Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the peppers on all sides until charred, about 10 minutes. Put them in a bowl with 1 tablespoon water. Cover the bowl with a lid or plastic wrap for 30 minutes. Remove the charred skin, core and seeds from the peppers. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).
• Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with the smoked salt and herbs de Provence. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.
• Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve.

LISA'S GRILLED STEAKS

Steps:

• Preheat your grill to high heat.
• Remove the steaks from their packaging and sprinkle them with a generous amount of the Cavender's Greek Seasoning.
• Put in a container with lid or Ziploc bag and add 1 cup of Moore's marinade and melted butter. Turn to coat well and put in fridge 1 hour or overnight. Turn several times so marinade soaks in well.
• Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course).
• Place the steaks on the hottest part of the grill and then stand ready with the tongs.
• At this point, you are on flare-up watch. The fat dripping off of those beautiful steaks is bound to create a flare-up. When a flare-up occurs, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.
• Continue to grill with the lid open for about 4 - 6 minutes.
• Flip the steaks over onto the other side, still over the hottest part of the grill.
• Grill the steaks for an additional 4 - 6 minutes on the other side, lid open, for a medium-rare delicious steak. Cook longer for well done.
• Remove the steaks from the grill and allow to rest on a plate for 5 minutes before serving. The resting period is important so that the juices don't run out when you cut into the rib-eye, so be patient. Enjoy!

GRILLED SIRLOIN STEAKS

Steps:

• Combine mustard and pepper; rub over both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine the butter, parsley, garlic and cumin. Serve with steaks.

LISA'S GRILLED STEAK MARSALA

Steps:

• Marinate steak tips in Italian salad dressing for 2-24 hours.
• In a lg. teflon skillet add olive oil, then add mushrooms, onions, and garlic.
• Season with salt and pepper, to taste.
• Add Marsala wine and let gently boil, until veggies are done, and wine has reduced.
• Grill steaks to desired doneness, and put on serving plate.
• Cover with veggies, and serve hot.