GRILLED STEAK AND VEGETABLES
Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to high. In a large bowl or zip-top bag, combine lemon juice, 1/2 teaspoon thyme, bell peppers, zucchini, and onion; season with salt and pepper and marinate 15 minutes.
- Season steak with salt, pepper, and remaining 1/2 teaspoon thyme. Clean and lightly oil hot grill. Cook steak, flipping once, about 12 minutes for medium. Transfer to a cutting board and tent with foil. Let rest 10 minutes before thinly slicing against the grain.
- Lightly oil hot grill. Arrange vegetables on grill in an even layer, reserving marinade, and cook until browned and tender, 8 to 10 minutes. Whisk oil and mustard into marinade. Cover and refrigerate half the vegetables and half the dressing for Zesty Pork Sandwiches. Serve remaining vegetables and steak with remaining dressing.
Nutrition Facts : Calories 510 g, Fat 35 g, Fiber 2 g, Protein 39 g, SaturatedFat 8 g
THE LAST 'STAGON (GRILLED FLANK STEAK) WITH YING YANG VEGETABLES
Steps:
- For the steak: Place the steak on a baking sheet or in a dish and rub with garlic and olive oil. Sprinkle all over with salt and pepper. Let sit for 10 minutes.
- Preheat a grill or grill pan over high heat. Brush the steak with some teriyaki sauce. Grill the steak until medium rare, about 6 minutes on each side. Remove the steak from the grill and let sit.
- For the vegetables: Heat the olive oil and butter in a large deep skillet over medium-high heat. Add the peppers, zucchinis and onions, and saute for 5 minutes, stirring. Season with salt and pepper.
- Slice the steak thinly against the grain. Serve with the vegetables.
GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Combine the steak, red onion and zucchini in a large bowl. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat. Let stand 5 minutes. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside. Transfer the steak to the grill and cook 4 to 5 minutes per side for medium rare; remove to a cutting board and let rest. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
- Photograph by Justin Walker
Nutrition Facts : Calories 326 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 84 milligrams, Sodium 613 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 39 grams
MARINATED STEAK & VEGETABLES
This is one of those do ahead (if you want) recipes that's easy, yet very tasty. I like making it on the bar-b-que in my Mesh Chef's Pan and serving over steamed rice. The filet is just a preference of mine, but I'm sure you can use just about any beef cut you prefer.
Provided by Noni Suzanne
Categories One Dish Meal
Time 1h18m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, whisk together the vinegar, soy sauce, brown sugar, garlic, rosemary and olive oil until the brown sugar is disolved.
- Add the beef, bell pepper and zuchinni and stir to coat evenly. (it is best to add the green peppers just before grilling) Cover the bowl and refrigerate for at least 1 hour or up to overnight.
- Prepare a medium hot fire in a grill.
- Set the Mesh Chef's Pan (which is what I use) on a cookie sheet or large bowl to catch any excess marinade.
- Remove the beef and vegetables from the marinade and place in Mesh Chef's Pan.
- Season with salt and pepper, and add the 1 T of sesame seeds and the green onions.
- Close the pan lid and set the pan on the grill directly over the heat.
- Cook, shaking the pan occasionally, until the peppers and zuchinni are tender and the beef is done to your liking, about 18 minutes for medium-well.
- Transfer the beef and vegetables to a warmed platter or individual plates and serve immediately.
- May be served over steamed rice, if desired.
Nutrition Facts : Calories 818.3, Fat 64.5, SaturatedFat 22.4, Cholesterol 158.8, Sodium 377.7, Carbohydrate 15.5, Fiber 2.9, Sugar 11, Protein 44
ONE-PAN GRILLED STEAK AND VEGETABLES
I found by cooking all of this dinner in one pot, it added so much flavor to the dish and prevented the grill from flaming or pieces falling in the grate! Using my cast iron pan made it super easy and I served dinner right from the pan! How easy is this. Love one-pot recipes, and this one is paleo, too. Glenn and I are not very big eaters and I don't go wow over steak (just me) but I go crazy over eggplant. This was a perfect meal for two.
Provided by Cindy Anschutz Barbieri
Categories Rib-Eye Steak
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the grill to 350 degrees F (175 degrees C).
- Drizzle steak with 1 tablespoon olive oil. Season with Italian seasoning, garlic powder, sea salt, and black pepper.
- Lay eggplant out in an even layer on a wood board and lightly season both sides with salt.
- Heat 2 tablespoons olive oil in a large cast iron pan on the grill. Add Brussels sprouts and eggplant. Cook until browned on all sides, flipping halfway, about 15 minutes.
- Move vegetables to 1 side of the pan; add remaining olive oil. Turn the vegetable side of the pan towards the outer side of the grill where it it not as hot, keeping the open half of the skillet in the center of the grill.
- Place steak in the hot pan. Cook until browned, about 3 minutes. Flip and continue grilling until the inside is to your desired doneness, 2 to 3 minutes more; for medium, an instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest briefly before serving.
Nutrition Facts : Calories 451.5 calories, Carbohydrate 15.1 g, Cholesterol 40.6 mg, Fat 38.1 g, Fiber 8.5 g, Protein 15.2 g, SaturatedFat 8.1 g, Sodium 197.5 mg, Sugar 5.7 g
PAN FRIED STEAK WITH VEGETABLES
This has become a mainstay at my house. It evolved out of a recipe I saw on the Food Channel a while back. I've done this recipe with fish filets, chicken breast, lamb and a number of other things, and for some reason it's always worked. You just have to use an appropriate wine for your meat of choice, i.e. a nice fat Cabernet will work well for steak, but will gag and bury any white fish.
Provided by sdowswell
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Pat 1-2 pinches of salt into each side of the steaks.
- Heat a large sauté pan or iron skillet to medium high.
- You'll want to avoid non-stick for this purpose and don't put any oil in the pan either, as we're going to want all those little bits that stick to the bottom of the pan for later.
- Place steaks in pan and let sear.
- DON'T YOU DARE POKE AT 'EM!
- Cook on each side to desired doneness-- when they're just underdone, remove from skillet, place on plate, and stick that plate in a 200°F oven to keep warm, and to rest.
- Heat olive oil in the same pan as you cooked your steaks inches.
- Add your mushrooms, shallots, garlic and a pinch of salt and few grinds of pepper and sweat at medium until tender, stirring occasionally.
- Raise heat to medium-high and add rosemary and asparagus and gently add red wine.
- Cover and let sit for 5 minutes.
- Uncover, and add tomato halves.
- Keep stirring occasionally until liquids have reduced to a syrupy texture.
- Squish 6-10 tomato halves with a fork (another reason to avoid non-stick pans for this) and add the butter in chunks randomly throughout the pan.
- Reduce heat to minimum and let the butter melt.
- Get the steaks out of the oven (carefully! that plate is gonna be hot!) and place one on each plate to be served.
- Using tongs or a slotted spoon, divide veggies between the two plates.
- Spoon some of that sauce over each plate, making sure to keep the portions equal (many arguments over 'who got more sauce' whenever we have this--trust me the extra care is warranted).
- Garnish with some parsley or rosemary sprigs and serve.
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