SKIRT STEAK WITH GREMOLATA
Serve seared steak with a lively lemon, parsley and garlic condiment.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Smash the garlic, sprinkle with 3/4 teaspoon salt and work into a coarse paste using the side of a large knife. Transfer to a small bowl and stir in the parsley, olive oil, lemon zest and juice, and pepper flakes.
- Heat a large skillet over medium-high heat. Lightly rub the steak on both sides with oil and sprinkle generously with salt and pepper. Put the steaks in the skillet and cook, turning once, until well browned on the outside and medium-rare on the inside, 2 to 3 minutes per side. Transfer the steak to a cutting board and let it rest for 5 minutes.
- Thinly slice the steaks against the grain and divide among 4 plates. Top with the gremolata and serve with rice or potatoes.
RIB-EYE STEAKS WITH SMOKEY ARRABIATA SAUCE
Provided by Giada De Laurentiis
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the sauce: In a food processor, combine the tomatoes, onions, garlic, capers, chile, sugar, paprika, and salt. Process until slightly chunky. Pour the sauce into a medium saucepan and bring to a simmer over medium heat. Cook for 25 minutes until thickened. Season with salt and smoked paprika, to taste.
- For the steaks: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the steaks on both sides with olive oil. Season on both sides with salt and pepper. Grill for 5 to 6 minutes each side for medium-rare. Let the steaks rest for 5 minutes.
- Slice the steaks across the grain into 1/4-inch thick slices and serve with the sauce.
RIB EYE STEAKS WITH DIJON GREMOLATA
Gremolata is a traditional Italian sauce made of chopped fresh parsley, garlic and lemon peel. It's a pungent and lively addition to flavor grilled meats. Another recipe I found on Land O Lakes site that sounds delicious!! I am not a huge fan of dijon mustard, but I using it in smaller amounts and getting better with it!!
Provided by diner524
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat gas grill on medium-high or charcoal grill until coals are ash white.
- Sprinkle steaks with salt and pepper, as desired. Place steaks onto grill. Grill, turning occasionally, until steaks reach an internal temperature of 145°F (medium-rare) or desired doneness (8 to 10 minutes).
- Meanwhile, combine all sauce ingredients in small bowl; mix well.
- To serve, cut each steak in half. Place onto serving plates; spoon sauce over each steak piece.
- Recipe Tip
- The sauce can be made up to 1 day ahead. Store, covered, in the refrigerator. At serving time, warm sauce slightly in microwave.
GRILLED RIB EYE STEAK AU POIVRE WITH DIJON-ROASTED GARLIC AIOLI PANKO FRIES AND TOMATO SALAD
Steps:
- Mix the peppercorns together on a plate. Season the steaks with salt then press lightly into the peppercorns on both sides. Place on a hot grill. Cook for 6-8 minutes, turning once for medium-rare. Let rest 3 minutes before serving.
- For the aioli: In a food processor, add roasted garlic cloves, dijon and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Add juice, salt and pepper and pulse to incorporate. Check for seasoning. Store in fridge.
- For the fries: Bake the potatoes until fully cooked (about 45 minutes at 350 degrees, knife should slide off potato when pricked). In a sauce pan, add cream and garlic and reduce by 50 per cent on low heat, about 15 to 20 minutes. With a hand blender, mix well and check for seasoning. When the potatoes can be handled, scoop out flesh into a bowl. Fold in the cream, scallions and butter and hand mash. You can use a mixer fitted with a paddle. Check for seasoning. Spread mash on 1/2 sheet tray, 1/2" thick. Cover with plastic, top with another tray and press firmly. Chill overnight in the fridge. You may freeze the mash in 4 hours. Slice rectangular 'fries' (3x1/2x1/2). Dredge in flour, egg then panko. Fry at 350 degrees until GB & D, about 5 minutes. Season with salt.
- For the salad: On 4 large plates, spread out the tomato like carpaccio slices. Drizzle lightly with oil and vinegar and season with Salt and pepper.
- Plating: On the above tomato plates, stack the fries up and place steak in front. Serve the aioli in a ramekin for both the steak and fries.
RIB-EYE STEAK WITH BLACK OLIVE VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest.
- For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.
RIB-EYE STEAK IN GREMOLATA-LIKE MARINADE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 2h25m
Yield 2 to 4 servings
Number Of Ingredients 27
Steps:
- For the rib-eye:
- Combine all the ingredients and spread half over the top of steaks. Put plastic wrap over steaks and flip to coat other side with remaining gremolata. Wrap and let sit for 30 minutes to 1 hour. (Also can be done using a plastic resealable bag.) Flip steaks once while marinating.
- Heat grill to medium-high heat. Grill steaks for 4 to 5 minutes on each side for medium-rare. Remove to a serving platter and let rest for at least 10 minutes.
- For the cream sauce:
- Grill poblano peppers until they are charred and soft. Remove to a cutting board and chop. Add them to a blender along with the remaining ingredients and blend until smooth
- Transfer to a serving bowl.
- For the salad:
- Place watermelon slices on the grill until they get nice char marks. Remove to a cutting board and chop. Place the watermelon into a large bowl and add the raspberries, coconut and crumbled feta. In another bowl whisk the onion, vinegar, olive oil, vanilla salt, and cayenne to combine. Pour over the watermelon mixture, add mint, and toss.
- For the onions:
- In a medium saucepan over low heat, add the figs, balsamic vinegar and chili flakes. Simmer until it reduces by 1/3, then strain the vinegar into a medium bowl. Add the onions and drizzle with olive oil. Season with salt and pepper, to taste, and let marinate for 30 minutes to 1 hour. Place on the grill for a few minutes to char each side.
- Serve rib-eyes with cream sauce, salad and glazed onions.
RIB EYE STEAKS WITH MEXICAN BARBECUE SAUCE
Make and share this Rib Eye Steaks With Mexican Barbecue Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Make the sauce: in a small bowl, cover the ancho chile with 3/4 cup boiling and allow the chile to soften for 20-30 minutes, turning occasionally.
- Lightly brush or spray the tomatoes and onions with oil.
- Grill over direct high heat until slightly charred, 8-10 minutes, turning once.
- Place the chile and soaking water, tomatoes, and onions in a blender or food processor; add in the remaining sauce ingredients; process until completely smooth, about 1 minute.
- Pour the sauce into a saucepan; bring to a boil over high heat then decrease heat to a simmer and for 5-10 minutes; remove from heat.
- Pour half of the sauce into a small bowl to brush on the steaks as they grill; reserve the rest to serve with the steaks.
- The steaks: let the steaks stand at room temperature for 20-30 minutes before grilling.
- In a small bowl, combine the paprika, salt, brown sugar, and pepper.
- Lightly brush or spray the steaks on both sides with oil; season with the spice mixture.
- Grill the steaks over direct high heat until cooked to desired doneness, 6-8 minutes for medium-rare, brushing with sauce and turning once.
- Remove from grill and let rest for 3-5 minutes; serve warm with the reserved sauce.
Nutrition Facts : Calories 976, Fat 75.7, SaturatedFat 30.7, Cholesterol 231.3, Sodium 1070, Carbohydrate 9.2, Fiber 2.1, Sugar 4.4, Protein 60.9
HERBED RIB EYE STEAKS WITH HENNESSY GARLIC BUTTER
Make and share this Herbed Rib Eye Steaks With Hennessy Garlic Butter recipe from Food.com.
Provided by Cristi Hinten
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Liberally season steaks with salt and pepper, olive oil and fresh herbs and massage the seasonings into the steaks.
- Preheat a cast iron skillet and when it's hot, add the steaks and sear on both sides until golden brown.
- Remove the steaks. To start the butter, add in the butter, and garlic and saute until fragrant. Then add the lemon zest, lemon juice, Hennessy, and thyme and cook for about 60 seconds until thickened. Pour over steaks and enjoy.
Nutrition Facts : Calories 144.3, Fat 15, SaturatedFat 7.8, Cholesterol 30.5, Sodium 1265.2, Carbohydrate 3.4, Fiber 0.4, Sugar 0.7, Protein 0.5
More about "rib eye steaks with dijon gremolata food"
RIB EYE STEAKS WITH DIJON GREMOLATA RECIPE | LAND O’LAKES
From landolakes.com
- Sprinkle steaks with salt and pepper, as desired. Place steaks onto grill. Grill, turning occasionally, 8-10 minutes or until internal temperature reaches at least 145°F (medium-rare) or desired doneness.
PERFECT RIBEYE STEAK WITH GREMOLATA | KETODIET BLOG
From ketodietapp.com
Estimated Reading Time 3 mins
GRILLED RIB-EYE STEAK WITH PISTACHIO GREMOLATA AND …
From latimes.com
10 BEST RIBEYE STEAK RECIPES - YUMMLY
From yummly.com
RIB EYE STEAKS WITH DIJON GREMOLATA - EASY HOME MEALS
RIB EYE STEAKS WITH DIJON GREMOLATA RECIPE - FOOD.COM
From pinterest.com
RIB EYE STEAK WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
RIB-EYE STEAK IN GREMOLATA-LIKE MARINADE – RECIPES NETWORK
From recipenet.org
RIB EYE STEAKS WITH DIJON GREMOLATA RECIPE - FOOD NEWS
From foodnewsnews.com
RIB EYE STEAK WITH BACON & CANNELLINI BEANS RECIPE - GOZNEY
From us.gozney.com
DIJON & GARLIC RIB EYE STEAKS RECIPE | RECIPES, RED MEAT RECIPES ...
FOODCOMBO
RIB EYE STEAK WITH BACON & CANNELLINI BEANS WITH GREMOLATA
From gozney.com
RIB EYE STEAKS WITH DIJON GREMOLATA RECIPE - FOOD.COM
From pinterest.com
SKIRT STEAK WITH GREMOLATA RECIPE - FOOD NEWS
From foodnewsnews.com
RIB-EYE STEAK IN GREMOLATA-LIKE MARINADE - GLUTEN FREE RECIPES
From fooddiez.com
RIB EYE STEAKS WITH DIJON GREMOLATA RECIPE - FOOD.COM
From pinterest.com
RIB-EYE STEAK RECIPES | ALLRECIPES
From allrecipes.com
RIB-EYE STEAKS WITH MERLOT-MUSHROOM MELANGE RECIPE - FOOD.COM
From food.com
GRILLED RIB-EYE STEAK WITH PISTACHIO GREMOLATA AND CHARRED …
From latimes.com
RIB EYE STEAKS WITH DIJON GREMOLATA | RECIPE | RIBEYE STEAK, STEAK ...
From pinterest.com
DIJON & GARLIC RIB EYE STEAKS RECIPE - HOUSE & HOME
From houseandhome.com
RIB EYE STEAK WITH BACON & CANNELLINI BEANS RECIPE - GOZNEY
From ca.gozney.com
DIJON & GARLIC RIB EYE STEAKS RECIPE - FOOD NEWS
From foodnewsnews.com
STEAK DIANE (FLAMBéED STEAK WITH DIJON CREAM SAUCE ... - MON …
From monpetitfour.com
GRILLED RIB-EYE STEAK WITH PISTACHIO GREMOLATA AND CHARRED …
From mariashriver.com
GUINNESS RIB-EYE STEAKS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO COOK A RASTELLI'S RIBEYE STEAK WITH GREMOLATA - YOUTUBE
From youtube.com
RIB-EYE STEAK IN GREMOLATA-LIKE MARINADE - FOOD NETWORK …
From foodnetwork.co.uk
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