LEMON PEPPER STEAK
Some days I have little time to make a hearty meal for my "meat-and-potatoes" family. That's why I appreciate this juicy peppery steak. It has a down-home taste and requires no more than minutes to put together!
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 2
Steps:
- Sprinkle steaks with lemon-pepper. Broil in a preheated broiler 3-4 in. from the heat for 5-7 minutes on each side or until the steaks reach desired doneness.
Nutrition Facts : Calories 337 calories, Fat 16g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 127mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 46g protein.
FLANK STEAK WITH SALSA VERDE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
- Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
- Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
GRILLED SIRLOIN STEAKS WITH PEPPER AND CAPER SALSA
Provided by Giada De Laurentiis
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
- Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.
T-BONE STEAKS WITH GARLIC AND CHILI BUTTER
From the October, 1993 issue of Bon Appetite. I have made this several times, and it's worth the effort.
Provided by BogeysMom
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Roast chili over gas flame or under broiler until blackened on all sides.
- Place chili in paper bag and let stand until cool.
- Peel, stem and seed chili.
- Finely chop chili and reserve.
- Preheat oven to 375.
- toss garlic with 2 T olive oil in heavy small baking pan.
- Roast garlic until soft, about 20 minutes; cool.
- Peel garlic, reserving oil in pan.
- Mash garlic in small bowl.
- Add butter, chili powder and hot pepper sauce and blend well.
- Mix in chopped chili and oil reserved from garlic.
- Heat remaining 1 tablespoon oil in heavy large skillet over high heat.
- Season steaks with salt and pepper.
- Add to skillet; cook to desired doneness, about 3 minutes per side for rare.
- Arrange steaks on platter.
- Top steaks with chili butter.
GRILLED RIB-EYE STEAKS WITH ROASTED-PEPPER SALSA
Categories Beef Citrus Herb Pepper Backyard BBQ Steak Spring Summer Grill/Barbecue Gourmet
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make salsa:
- Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
- Oil grill rack, then grill bell peppers, covered only if using a gas grill, turning occasionally, until slightly softened and charred, 15 to 20 minutes.
- Transfer bell peppers to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into thin strips. Toss with remaining salsa ingredients.
- Grill Steaks:
- Prepare grill for indirect-heat cooking over medium-hot charcoal (moderately high heat for gas).
- Pat steaks dry and sprinkle with salt and pepper. Oil grill rack, then sear steaks directly over coals, uncovered, turning over once and moving to area of grill with no coals underneath if flare-ups occur, until well browned, 4 to 6 minutes total. Move steaks to area with no coals underneath and grill, covered, until thermometer inserted into center of meat (do not touch bone) registers 120°F for medium-rare, 8 to 12 minutes more. Transfer steaks to a cutting board and let stand 15 minutes.
PEPPERED T-BONE STEAKS
Make and share this Peppered T-Bone Steaks recipe from Food.com.
Provided by looneytunesfan
Categories Steak
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the steak sauce, thyme, pepper and cayenne. Sprinkle steaks on both sides with salt. Spoon about 2 teaspoons steak sauce mixture over one side of each steak.
- Place steaks, sauce side down, on grill. Grill, covered, over medium heat for 6 minutes. Brush steaks with remaining sauce and turn over. Grill steaks 4-6 minutes longer or until desired doneness.
Nutrition Facts : Calories 755, Fat 52.5, SaturatedFat 19.9, Cholesterol 207.5, Sodium 765.4, Carbohydrate 0.7, Fiber 0.4, Protein 65.4
SOUS-VIDE RIB STEAKS WITH SPICY SALSA VERDE
When you invest in really good rib steaks, you don't want to mess things up. Cooking them with a sous-vide machine until they are done to taste, then searing them on the grill until charred at the edges gives you the ultimate control.
Provided by Melissa Clark
Categories dinner, lunch, barbecues, meat, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Generously season steaks all over with salt and pepper. Rub garlic paste evenly over meat, then cover with thyme sprigs. Place steaks in a sous-vide bag and refrigerate for at least 6 hours and preferably overnight.
- Fill a pot with water, add the sous-vide machine and set the temperature to your ideal steak temperature, 122 to 126 degrees for rare.
- Lower bag into heated water, weighing it down if necessary to submerge. Cook steaks for 1 1/2 hours. If you'd like to dry out the cooked meat to get a better char, place it on a wire rack set over a baking sheet and refrigerate for 6 to 36 hours. Otherwise, you can go straight to searing and serving.
- When ready to serve, light the grill, or heat the broiler and place a rack 4 inches from heating element.
- Remove thyme from meat and pat meat dry if you didn't already let it dry out. Grill or broil steaks until charred all over, 2 to 5 minutes total. (Make sure to char the fat on the bone as well as both meaty sides.) Transfer to a cutting board and let rest for 5 minutes.
- Meanwhile, make the salsa verde: In a large bowl, stir together the cilantro, mint, thyme, scallions, chile, garlic, lime juice, harissa, cumin, salt and pepper until well combined. Whisk in the olive oil, then taste and add more salt and lime juice, if needed.
- To serve, slice steak and drizzle with salsa verde, making sure to stir it well to distribute the herbs before using. Season with flaky salt if you like, and freshly ground black pepper.
More about "peppered t bone steaks with salsa food"
TRIPLE-PEPPER T-BONE STEAKS RECIPE | BON APPéTIT
From bonappetit.com
Servings 2
PEPPER-PUNCHED T-BONES - BETTER HOMES & GARDENS
From bhg.com
PEPPERED BEEF STEAKS WITH CARAMELIZED ONIONS & FRUIT …
From canadabeef.ca
SMOKY SPICED T-BONE STEAKS WITH CHILEAN SALSA - FOOD
From foodandwine.com
5 ACCLAIMED CHEFS PAIR TOP STEAK RECIPES WITH CHILEAN
From vinepair.com
T-BONE STEAKS WITH SALSA MACHA | BEEF LOVING TEXANS
From beeflovingtexans.com
BARBECUED T-BONE STEAK WITH SALSA DRAGONCELLO RECIPE
From smh.com.au
SPICE-RUBBED T-BONE STEAKS RECIPE - MELISSA RUBEL JACOBSON
From foodandwine.com
T-BONE STEAK WITH PEPPERCORN SAUCE - IGA
From iga.net
ASIAN GLAZED T-BONE STEAK WITH MINTY PINEAPPLE SALSA
From olivado.com
SPICED GRILLED T-BONE STEAKS RECIPE - JUSTIN CHAPPLE
From foodandwine.com
GRILLED T-BONE STEAK WITH SALSA VERDE AND HORSERADISH CREAM
From rte.ie
RORY'S GRILLED T-BONE STEAK WITH SALSA VERDE - RTE.IE
From rte.ie
T-BONE PORK STEAKS WITH CAPER SALSA | CONNECTICUT PUBLIC
From content.ctpublic.org
PEPPER-CRUSTED T-BONE WITH THYME, GARLIC & LEMON BUTTER
From foodloversmarket.co.za
PEPPERED T BONE STEAKS WITH SALSA FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love