Pan Grilled Steak With Balsamic Peppers Food

JOHNNY GARLIC'S GRILLED PEPPERED STEAK WITH CABERNET BALSAMIC SAUCE

Steps:

• Preheat grill to high heat.
• Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.
• In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
• Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.
• Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.

BALSAMIC PEPPERS SIDE DISH

Steps:

• Gather the ingredients.
• Core and seed the bell peppers.
• Cut the peppers lengthwise into 1/2-inch slices.
• In a large skillet, heat the olive oil over medium heat.
• When the oil is very hot, add the sliced peppers.
• Sauté the peppers for 5 to 7 minutes, until they are tender but still firm.
• Stir in the balsamic vinegar , pepper, and salt.
• Cook for an additional minute, sautéing to coat the peppers with the vinegar.
• Transfer the peppers and sauce to a dish and serve hot.

PAN FRIED STEAK WITH BALSAMIC SAUCE

Steps:

• Heat a heavy pan over medium-high heat. Season the steak on both sides with salt and pepper. Add enough oil to the hot pan to coat the bottom. When the oil starts to smoke, add the steak. Do not move it once you place it in the pan. Turn the steak over after 4 minutes for medium-rare (actual time will depend on the thickness of the steak so adjust accordingly). Cook for 4-5 more minutes or until done. When the steak is done, remove it from the pan and set it aside to rest. Return the pan to the heat and add the butter. When the butter has melted, add the shallots and stir while cooking. Once they begin to brown, add the vinegar and scrape the bottom of the pan to remove any stuck on bits. Be careful of the vinegar fumes as they are potent. When the pan has been deglazed and the vinegar mixture has reduced and thickened, add the beef stock and stir. Let the sauce simmer for 2-3 minutes. Serve the sauce with the steak.

PAN-GRILLED STEAK

Steps:

• Directions
• Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don't lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Serve with a green salad, Aji Asado (roasted marinated peppers), and Papas al Horno (roasted potatoes).
• Variations:
• If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element. When browned, turn steaks with tongs and brown the other side. Total cooking time with this method is about 5 minutes per side for medium rare.
• Less time is required for gas broilers and outdoor charcoal barbecues. If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch. Return the meat to the hotter area to char the second side and then move it back over the drip pan.

PAN-SEARED STEAKS WITH BALSAMIC ONIONS

Steps:

• Heat 2 tablespoons oil in large skillet over medium heat until shimmering. Add onions and 1/2 teaspoon salt and cook, stirring frequently, until lightly browned, about 10 minutes. Transfer onions to bowl. Wipe out skillet with paper towels. Add remaining 1 tablespoon oil to skillet and cook over medium-high heat until just smoking. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Cook steaks, without moving, until browned on first side, 4 to 5 minutes. Flip steaks and continue to cook until browned on second side, 3 to 4 minutes more. Transfer steaks to plate and wrap with foil. Discard fat in skillet, return onions to pan, and set over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup vinegar, rosemary, and brown sugar and cook, scraping up browned bits with wooden spoon, until thick and syrupy, about 2 minutes. Pour any accumulated steak juices into pan along with remaining 1 tablespoon vinegar. Season with salt and pepper. Slice steaks crosswise into 1/4-inch slices and transfer to platter. Spoon onions and sauce over steak.

PAN-GRILLED STEAK WITH BALSAMIC PEPPERS

Steps:

• Heat a large, heavy-bottomed pan on medium-high heat until hot.
• Sprinkle steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
• Cook to desired doneness, about 2-3 minutes on each side for medium-rare.
• Remove steaks from the pan and set aside to keep warm.
• Add the olive oil to the pan until hot, about 1 minute.
• Add the peppers and cook, stirring often, until browned and soft, about 8 minutes.
• Add the garlic, vinegar and the remaining salt and pepper.
• Cook, stirring often, until all the liquid evaporates, about 2 minutes.
• Serve the peppers over the steaks.

GRILLED STEAKS BALSAMICO

Steps:

• Place marinade ingredients in a blender or food processor; process until blended. Place steaks in a large resealable plastic bag. Pour marinade over steaks and turn to coat. Seal bag and marinate steaks in the refrigerator for at least 2 hours.
• Preheat a grill to medium heat.
• Remove steaks from marinade; discard marinade. Place steaks on grill over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, to taste.
• Meanwhile, heat cheese in small saucepan over medium-low heat until melted, stirring frequently, about 2 to 4 minutes. Serve steaks with cheese sauce.

PAN-GRILLED STEAK (BIFTEK à LA PARRILLA)

Steps:

• Marinate the steaks in olive oil for at least 30 minutes.
• Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides.
• Heat a well-seasoned cast-iron skillet over a high setting.
• When hot add the steaks and char on one side.
• Turn the heat down to medium and continue cooking for about 3 minutes for medium rare.
• Turn the steaks with tongs and turn up the heat to high.
• Be careful not to cut into the steaks while turning so that you don't lose any of the juices.
• Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare.
• Add 2 to 3 minutes per side for well-done steaks.
• Variations:.
• If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element.
• When browned, turn steaks with tongs and brown the other side.
• Total cooking time with this method is about 5 minutes per side for medium rare.
• Less time is required for gas broilers and outdoor charcoal barbecues.
• If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch.
• Return the meat to the hotter area to char the second side and then move it back over the drip pan.

PERFECTLY COOKED STEAK IN A GRILL PAN

Steps:

• Start by removing the steak from the packaging and patting it dry with a paper towel. This step is important because if there is moisture on the steak it will create steam, and you don't want to steam your steak, you want to sear it creating a flavorful crust on the outside, right?
• Then generously coat it with a layer of seasoning salt and seasoning pepper - these are spice mixes available at your grocery store that add more flavor than salt and pepper alone.
• Rub the seasoning into the beef.
• Heat a grill pan or skillet over medium high heat. Melt 1 tablespoon of butter.
• Once the butter just starts to brown, add the steak. Let the steak cook for 2 minutes, then rotate it 90 degrees (to create criss crossing grill marks) and let cook for another 2 minutes.
• Then flip the steak. Cook for 2 minutes, rotate 90 degrees, cook another 2 minutes.
• Remove the steak from the grill pan and let it rest for 5 minutes. If you are nervous that your steak won't be cooked enough, insert a meat thermometer sideways into the center of the steak. You will want it to read 120 degrees, since the internal temperature of the steak will increase slightly as it rests.
• Immediately melt another tablespoon of butter in the same grill pan, add the sliced shallot and mushrooms, season with salt and pepper, and sauté for 5 minutes. Once that was ready, I quickly wilted some spinach in olive oil and seasoned it with salt - mostly because I wanted to put something green on the plate.
• Now that your vegetables are ready and your meat has rested, serve your steak. It should be nice and pink and juicy in the middle.

GRILL SKIRT STEAK

Steps:

• Combine first 4 ingredients in a large Ziploc plastic bag.
• Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once.
• Remove steak from bag; discard marinade.
• Heat a large grill pan over medium-high heat.
• Sprinkle both sides of steak with 1/4 teaspoon salt and pepper.
• Add steak to pan; cook 3 minutes on each side or until desired degree of doneness.
• Remove steak from pan; sprinkle with remaining 1/4 teaspoon salt.
• Tent with foil; let stand 5 minutes.
• Cut steak diagonally across the grain into thin slices.

BALSAMIC STEAK AND VEGETABLES

Steps:

• Preheat grill to 450, Season steak with salt an pepper
• Cut asparagus into 1-2 inch pieces. place in a bowl with tomatoes and sliced red onions. Toss in olive, vinegar onion and minced garlic cloves.
• Grill veggies on a vegetable tray and flap meat over direct heat - reserve any extra olive oil and vinegar from bowl.
• Grill steak until internal temperature reaches desired doneness, and vegetables are nice and charred (about 15-20 minutes)
• Slice steak against the grain top with charred vegetables and remaining oil and balsamic vinegar and serve

ULTIMATE STEAK WITH BALSAMIC VEGETABLES RECIPE

Steps:

• Serve it tonight: Preheat grill to medium. Season steak with Ultimate Steak™ Seasoning. Grill or broil to desired doneness. Meanwhile, heat olive oil in a large skillet over medium heat. Sautè vegetables until crisp-tender; drizzle with Aged Balsamic Vinegar of Modena. Top steak with sautèed vegetables. Salt and pepper to taste. Freeze it for later: Season steak evenly with Ultimate Steak™ Seasoning. Place in a gallon resealable freezer bag. Place vinegar in a quart resealabe freezer bag. Place vegetables in a gallon resealable freezer bag. Seal well, label and freeze. Thaw steak and vinegar completely; leave vegetables in freezer until ready to prepare. Prepare as directed above. Serve with fresh tomatoes and a garden salad.