Spicy Grilled Steak With Pineapple Sauteed Onions And Peppers Food

SPICY GRILLED STEAKS

Steps:

• In a small bowl, combine the first eight ingredients. Rub about 1 teaspoon of spice mixture over each side of steaks. , Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

GRILLED SKIRT STEAK WITH STICKY BARBECUE ONIONS

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the sticky barbecue onions: Heat a cast-iron skillet over direct heat. Melt the butter. Add the onions with a pinch of salt and cook until they begin to caramelize, about 5 minutes. Whisk together the ketchup, vinegar, mustard, sugar, cayenne, cumin and paprika in a small bowl (see Cook's Note). Add the sauce to the onions. Season with salt and pepper. Bring to a simmer and cook until the liquid reduces and begins to get sticky, 8 to 10 minutes. Move over indirect heat to keep warm while you cook your steak.
• For the steak: Sprinkle the steak with salt and pepper on both sides and bring to room temperature. Drizzle the steak with the oil and sprinkle with the oregano and paprika on both sides. Place the steak over direct heat and cook until it gets a nice char, 3 to 5 minutes per side for medium-rare.
• Add a splash of oil, a pinch of salt and some pepper to a cutting board. Place the steak on the seasoned oil on the cutting board, flip and rest 5 minutes. Slice the steak against the grain and serve topped with the onions.
• (Alternatively, you can cook the onions over medium-high heat on a stovetop, and the steak in a grill pan or cast-iron skillet over high heat on a stovetop.)

GRILLED PINEAPPLE AND ONION SALAD

Steps:

• Preheat grill to medium heat.
• Evenly cut the pineapple into 1/2-inch thick slices. Using a small 1-inch biscuit cutter, pierce a hole into middle of pineapple slices. Brush the pineapple and onion slices with glaze, place on the grill and brush again with glaze. Grill for 2 minutes and flip, grilling other side.
• Place a bed of spinach leaves on a serving platter and top with the pineapple and onion slices. Drizzle with Vinaigrette and serve.
• Place all ingredients into a medium bowl and whisk together.
• Pour ingredients into a small bowl and whisk together.

SPICY PEPPER AND ONION

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute bell pepper and sweet onion in hot oil until softened, 5 to 7 minutes. Stir mushrooms and garlic into the pepper mixture; cook until garlic is fragrant, about 1 minute.
• Stir Worcestershire sauce, parsley, ketchup, basil, turmeric, red pepper flakes, cumin, and cayenne pepper into the pepper mixture. Place cover on the skillet, reduce heat to medium-low, and simmer until mixture thickens, 20 to 30 minutes. If mixture is too dry, add water and stir.

SPICY PEPPER STEAK

Steps:

• Sprinkle beef with salt and pepper. In a large skillet, cook beef in oil until no longer pink; remove and keep warm. In the same skillet, saute green pepper and onion until tender. Add garlic; cook 1 minute longer., Dissolve bouillon in hot water; stir into skillet with tomatoes. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender., Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.

STEAK AND ONIONS

Steps:

• In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.

SPICY GRILLED STEAK WITH PINEAPPLE-SAUTEED ONIONS AND PEPPERS RECIPE

Steps:

• For the Steak: Puree peppers with adobo sauce in blender or food processor. Put 2 teaspoons chipotle puree in large resealable plastic food bag with oil, juice, garlic and oregano. (Reserve remaining chipotle puree.) Add steaks, making sure they are thoroughly coated with marinade. Marinate at room temperature 30 minutes. For the Pineapple-Sauteed Onions & Peppers: Heat oil in large nonstick skillet over high heat. Cook onions and peppers, uncovered, stirring often, 5 minutes. Add juice, chipotle puree, sugar and salt. Mix well. Cook, uncovered, until liquid has evaporated and onions are tender, about 5 to 7 minutes more. (Can be made a day ahead and refrigerated. To reheat, cook slowly over low heat until warm, adding water if mixture is too dry.) Serve hot. For Assembly: Remove steaks from bag and discard marinade. Generously season with salt and pepper. Place on grill rack that has been sprayed with nonstick spray or greased with paper towels dipped in oil. Grill over medium-high heat, turning to cook both sides, until cooked as desired, about 4 to 5 minutes total for rare, depending on heat of grill. Transfer to cutting board. Cut across grain into 1/3-inch-thick slices. To serve, arrange hot Pineapple-Sauteed Onions and Peppers on platter, top with sliced steaks and garnish platter with cilantro sprigs. Serve immediately with warm flour tortillas. This recipe yields 4 servings. Each serving: 435 calories; 972 mg sodium; 79 mg cholesterol; 22 grams fat; 31 grams carbohydrates; 29 grams protein; 1.44 grams fiber.