SUNNY'S SMOKY ROSEMARY GRILLED STEAK
Steps:
- For the steaks: On a plate, sprinkle the steaks on both sides with salt and pepper, and drizzle with the olive oil. Lay out enough plastic wrap to cover each steak. Tightly wrap the steaks individually with a piece of rosemary on both sides of each steak. Rest at room temperature 2 hours.
- For the butter: In the meantime, in a medium saucepan over medium-low heat, melt the butter together with the paprika and 1 teaspoon salt. Stir to dissolve the salt, then add the rosemary and garlic. Continue cooking on low until the butter is fragrant, 10 to 12 minutes. If the butter begins to brown, turn the heat down. Remove from the heat, discard the rosemary and skim off any foam. Pour into a container and refrigerate until solid.
- Preheat a grill or grill pan to high heat. Remove the steaks from the plastic wrap and discard the rosemary. Place the steaks on the grill and cook until the internal temperature reaches 125 degrees F, about 5 minutes per side. Transfer the steaks to a serving platter and top each with a generous scoop of the compound butter. Loosely cover the steaks with a foil tent and allow to rest for 10 minutes, so the carryover cooking brings the final internal temperature up to 130 degrees F (medium rare, closer to rare) before serving.
GRILLED ROSEMARY SHRIMP
Steps:
- Mix the ingredients together in a bowl. Marinate the shrimp for 2 to 3 hours, refrigerated. Skewer the shrimp on rosemary branches and grill.
ROSEMARY-GRILLED NEW YORK STRIP WITH SMOKY EGGPLANT RELISH
Adapted from License to Grill by Chris Schlesinger and John Willoughby. Make sure you get steaks that are really thick, so they can get a good, strong sear on the outside and still be rare at the center.
Provided by Sharon123
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine the rosemary, garlic, salt, and pepper and mix well. Rub the steaks all over with this herb mixture and grill them over a hot fire for 5 to 7 minutes per side for medium-rare. To check for doneness: Cut into one of the steaks to see that it is about one degree less done in the center than you want, since it will cook a little more after you take it off the fire. When the steaks are done to your liking, take them off the grill and let them rest for about 3 minutes.
- Meanwhile, make the relish:
- Rub the eggplant and onions with the oil, sprinkle with salt and pepper to taste, and grill around the edge of the fire, just barely over the flame (you want a medium-hot fire for these vegetables), until they are well browned and soft throughout, 3 to 4 minutes per side. Pull them off the grill, dice them into bite size chunks, and place them in a medium bowl. Add the garlic, vinegar, olive oil, parsley, and salt and pepper to taste and toss well.
- By this time the steaks should be just right, serve them up with a few heaping spoonfuls of the relish. Enjoy!
Nutrition Facts : Calories 1407, Fat 102.8, SaturatedFat 32, Cholesterol 300.9, Sodium 9653, Carbohydrate 30.3, Fiber 13.8, Sugar 7.8, Protein 91.5
NY STRIP STEAK WITH RED WINE-ROSEMARY BUTTER
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the red wine-rosemary butter: Place the wine and the rosemary sprig in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes. Let cool to room temperature before removing and discarding the rosemary sprig. Place the butter, the chopped rosemary and the salt in a food processor and pulse to combine. Add the wine syrup and process until fully integrated, about 1 minute. Set aside.
- For the strip steak: Preheat a grill or grill pan to high heat. In a small bowl, combine the olive oil, rosemary, salt and garlic, and rub the mixture all over the steaks. Place the steaks on the grill and sear for 4 minutes without moving to form a golden brown crust. Flip the steaks and sear on the reverse side until crusty on the outside and medium-rare at the center, another 3 minutes. Remove the steaks to a plate and let rest for 10 minutes.
- Meanwhile, drizzle about 1 teaspoon olive oil over the lemon halves and place them, cut side down, on the grill. Grill until charred and fragrant, 3 minutes.
- To serve: Transfer each steak to a plate and top with a dollop of red wine butter and a squeeze of the charred lemon.
EGGPLANT RELISH
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Serving suggestion: Place the relish on toasted bread spread with sheep's milk ricotta cheese, and top with torn basil and parsley leave, then drizzle with extra-virgin olive oil.
- To make the relish: Place the eggplant in a strainer set over a large bowl. Sprinkle the eggplant with salt and let sit for 10 to 15 minutes to leech out the bitterness. Rinse quickly and pat dry.
- Heat a large skillet over medium heat. Add the oil, shallots, garlic, pinch of salt, and eggplant and cook for 10 to 15 minutes. Add the pine nuts, raisins, red wine vinegar, and sugar. Stir to combine.
BROADWAY NEW YORK STRIP
Our family really enjoys grilled steaks and have found this cut to be more flavorful and easier to cook than the tenderloin. This easy recipe gave us just the right spice to a great cut of steak. We named the entree the Broadway because of the classy taste. Serve with baked potato and a fresh garden salad. Top off the evening with a raspberry Merlot.
Provided by Major K.
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim most exterior fat from strips.
- Set aside.
- Mix oil, Worcestershire, Calvados, pepper, savory and the steak rub in a glass mixing bowl.
- Put steaks in a gallon zip-lock bag.
- Pour marinade over steaks.
- Close.
- Put bag in dish.
- Let stand in refrigerator for two hours.
- Remove steaks from bag and pat dry with paper towels.
- Grill steaks on a medium high grill 7 minutes on each side.
- Remove from grill.
- Let steaks rest under aluminum foil for five minutes before slicing.
- Serve with your favorite steak sauce.
Nutrition Facts : Calories 251.3, Fat 27, SaturatedFat 3.7, Sodium 169.1, Carbohydrate 3.6, Fiber 0.1, Sugar 1.7
GRILLED EGGPLANT WITH ROSEMARY
Pair grilled eggplant with feta cheese for a Mediterranean-style topping for our Rustic Market Tarts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes enough for 6 rustic tarts
Number Of Ingredients 6
Steps:
- Heat grill to medium. Place eggplant in a colander in a single layer, and sprinkle generously with salt. Let stand 20 minutes; rinse eggplant, and pat dry.
- In a medium bowl, combine eggplant, oil, garlic, and rosemary. Season with salt and pepper, and toss to combine. Grill eggplant until tender and golden, 2 to 3 minutes per side.
CRAB STUFFED NEW YORK STRIP
i cant remember where this steak is from but its a great way to make steak not so dull....nice for company.
Provided by Bri22
Categories Crab
Time 32m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- pre-heat the grill (i use my george foreman) to medium.
- combine crabmeat, breadcrumbs, parsley, mayo and horseradish.
- cut a slit in the side of each steak making sure to cut evenly.
- spoon crab mixture into pockets.
- season the steaks with as much salt and pepper as you like.
- grill steaks for 8 to 12 minutes for medium rare turning once half way through.
Nutrition Facts : Calories 657.6, Fat 44, SaturatedFat 17.1, Cholesterol 217.4, Sodium 240.5, Carbohydrate 5.9, Fiber 0.4, Sugar 1.1, Protein 55.7
SMOKY EGGPLANT CHUTNEY
Provided by John Willoughby And Chris Schlesinger
Categories dinner, easy, weekday, side dish
Time 25m
Yield About 1 1/4 cups
Number Of Ingredients 8
Steps:
- Rub the eggplant with the olive oil and sprinkle generously with salt and pepper. Grill over medium-high heat until golden brown, 3 to 4 minutes a side. Remove from heat and cut into medium dice.
- In a skillet, heat the vegetable oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until slightly colored, 6 to 8 minutes. Add the eggplant, sugar, vinegar and salt and pepper to taste and cook, stirring frequently, for 3 minutes. Add cilantro and serve.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 442 milligrams, Sugar 12 grams, TransFat 0 grams
MEDITERRANEAN EGGPLANT RELISH
Provided by Paul Grimes
Categories Side Hanukkah Dinner Eggplant Healthy Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 3 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F with racks in middle and upper third.
- Halve eggplant lengthwise and roast, cut sides down, in a 4-sided sheet pan in middle of oven until tender, about 25 minutes. Cool.
- Turn on broiler.
- Halve peppers lengthwise, then stem and seed. Coat outsides of peppers with olive oil, then broil, cut sides down, in 4-sided sheet pan 3 to 4 inches from heat until well charred, about 20 minutes. Transfer to a bowl and let stand, covered, 15 minutes. Peel peppers and coarsely chop.
- Scrape flesh of eggplant into a bowl, discarding skin. Stir in peppers, remaining ingredients (including 2 tablespoons oil), and 1/2 teaspoon each of salt and pepper.
More about "rosemary grilled new york strip with smoky eggplant relish food"
NEW YORK STRIP STEAK RECIPE WITH ROSEMARY GARLIC BUTTER ...
From littlefamilyadventure.com
SMOKY GRILLED EGGPLANT | MINIMALIST BAKER RECIPES
From minimalistbaker.com
SMOKY EGGPLANT RELISH - VEGAN RECIPE - VEGKIT.COM
From vegkit.com
CRAB STUFFED NEW YORK STRIP RECIPES - FAMILYOVEN
From familyoven.com
MAIN DISHES | THE SPLENDID TABLE
From splendidtable.org
ROSEMARY-GRILLED NEW YORK STRIP WITH SMOKY EGGPLANT RELISH ...
From eatyourbooks.com
ROSEMARY'S | NEIGHBORHOOD ITALIAN RESTAURANT SERVING SEASONAL ...
From rosemarysnyc.com
GRILLED EGGPLANT WITH ROSEMARY RECIPES
From tfrecipes.com
GRILLED EGGPLANT WITH GREEK RELISH | FEASTING AT HOME
From feastingathome.com
ストリップステーキ - WIKIPEDIA
From ja.wikipedia.org
GRILLED EGGPLANT WITH ROSEMARY AND SAGE - BOSSKITCHEN
From bosskitchen.com
ROSEMARY LAMB KEBABS WITH SMOKY EGGPLANT - KITCHN
From thekitchn.com
ROSEMARYGRILLED NEW YORK STRIP WITH SMOKY EGGPLANT RELISH
From latechef.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