STEAK WITH BELL PEPPERS
Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.
BEEF SIRLOIN KABOBS WITH ROASTED RED PEPPER DIPPING SAUCE
Steps:
- 1)Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender. 2)Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm. 3)Meanwhile cut beef steak into 1¼ x 1¼ x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces. 4)Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
TAPAS - CHICKEN & ROASTED RED PEPPER SKEWERS
Another good tapas that can be prepared in advance of the party! You can also make this with a firm fleshed fish, such as halibut or tuna. Don't forget the Sangria!
Provided by CountryLady
Categories Tuna
Time 40m
Yield 12 skewers
Number Of Ingredients 5
Steps:
- Soak 12 8" wooden skewers in water for 30 minutes.
- Thread chicken pieces onto skewers evenly & place in shallow baking dish.
- Combine remaining ingredients until well blended, pour over skewers & marinate in refrigerator for a minimum of 30 minutes but preferably a couple of hours.
- Remove skewers from marinade (discard leftovers) & place skewers on the rack of a broiler pan.
- Broil 4 - 6 inches from the heat for 10 minutes, or until chicken is cooked, turning occasionally.
Nutrition Facts : Calories 123.4, Fat 7.6, SaturatedFat 1.2, Cholesterol 29.3, Sodium 183.6, Carbohydrate 5.5, Fiber 0.2, Sugar 1.7, Protein 8.3
GRILLED SHRIMP SKEWERS WITH ROASTED RED PEPPER SAUCE
Fresh wild shrimp from the Gulf of Mexico (and the Atlantic coast off the Carolinas and Georgia) are the best option for shrimp lovers. Leave them in the shell, which keeps them juicy, before threading on skewers to grill. These are seasoned only with a little salt, then served with a spicy red pepper sauce that takes cues from the Catalan romesco.
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare a hot charcoal grill. Lay peppers directly on the grill and let them blister, turning frequently until blackened all over, about 8 minutes. Set aside on a plate until cool enough to handle. (Alternatively, roast peppers on the stovetop, directly on the flames of a gas burner.)
- Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse; a bit of char is OK. Chop the peppers into 2-inch chunks.
- With a food processor or blender, whirl together peppers, almonds, pimentón, cayenne and garlic to form a rough paste. Season with salt and pepper. Slowly add olive oil to achieve the consistency of a thick milkshake. Taste, adjust seasoning and transfer to a serving bowl.
- In a medium saucepan, boil potatoes in well-salted water until just done, about 10 minutes. Drain.
- Place onion pieces on the grill skin-side down. Salt lightly. Cover with lid and cook until onions are soft, about 15 minutes. Set aside and keep warm.
- Place boiled potatoes on grill and cook until slightly charred, 8 to 10 minutes. Set aside and keep warm.
- Meanwhile, thread shrimp onto skewers, 4 or 5 shrimp per skewer, without crowding. (If using bamboo skewers, soak them in water to prevent burning.) Brush lightly with olive oil and sprinkle with salt.
- Lay skewers on grill over hot coals. Cook for about 3 minutes, then flip and cook until shrimp turn pink and are a bit charred, 3 minutes more
- Arrange shrimp, potatoes and onions on a large platter. Serve with the red pepper sauce and lemon wedges.
GRILLED FLANK STEAK WITH RED PEPPER PESTO
Time to drag out the BBQ and fire it up, along with the wine coolers! This is delish! What a great way to celebrate a summer get-together, pool party, or just to have the family together!
Provided by FLUFFSTER
Categories Peppers
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix the oil, vinegar, garlic, salt and pepper together, and brush the mixture on the flank steak. Cover and refrigerate for 1 hour or overnight.
- Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the raw red pepper, shallot, and garlic and season with salt and pepper. Cook until the peppers soften, about 5 minutes.
- Add the roasted red peppers and vinegar and cook for 5 minutes more.
- Remove from heat, cool and stir in the basil and the pine nuts.(this can be stored in the refrigerator for up to 1 week. It should be served at room temperature.).
- Preheat the grill to high heat.
- Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes before slicing.
- Slice the steak on the bias and serve it with the red pepper pesto.
- For an Asian twist: Substitute 1 tablespoons soy sauce for the balsamic vinegar. Also, add 1 tsp.minced ginger and Dijon mustard to the marinade.
Nutrition Facts : Calories 421.9, Fat 28.7, SaturatedFat 7.1, Cholesterol 62, Sodium 636, Carbohydrate 6.8, Fiber 2.1, Sugar 2.1, Protein 34.5
BEEF KABOBS WITH ROASTED RED PEPPER SAUCE
I made this once while some friends were over, for a snack and it was a big hit, we were all wishing I made more. It is a recipe out of Readers Digest.
Provided by Chipfo
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in skillet over medium heat.
- Add onion and 3 garlic cloves, sauté and stir for 2-3 minutes until onion is tender.
- Add peppers, wine, tomato paste and thyme, stir.
- Combine broth and cornstarch in a bowl and whisk until smooth.
- Stir into pepper mixture and bring to a soft boil.
- Reduce heat and simmer for 10-12 minutes or until slightly thickened, stirring occasionally.
- Cut beef into 1 inch cubes.
- Combine ground pepper, salt, paprika and garlic cloves in a bowl.
- Add beef and toss to coat.
- Thread beef onto six 12-inch skewers leaving small spaces between pieces.
- Place kabobs on a rack so beef is 3 to 4 inches from heat.
- Broil 9-11 minutes for medium rare to medium doneness.
- Serve with dipping sauce.
Nutrition Facts : Calories 329.9, Fat 21.1, SaturatedFat 7.7, Cholesterol 76.1, Sodium 1396.8, Carbohydrate 8.3, Fiber 1.7, Sugar 1.7, Protein 23.1
STEAK SKEWERS WITH ROASTED RED BELL PEPPER SAUCE
I love when I can prep an awesome recipe ahead of time and reduce stress when it comes time to entertain! These steak skewers are so tender and flavorful, and all the prep work can be done even hours before serving! I made my roasted, honey-cayenne cauliflower to be served with the skewers; the great thing is that the cauliflower...
Provided by Stefanie Bouchard
Categories Beef
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 400 degrees. Brush peppers inside and out with olive oil, then sprinkle inside and out with salt and pepper.
- 2. Lay peppers skin side up on a parchment lined baking sheet. Bake 30-35 minutes, or until skin begins to blacken.
- 3. Remove peppers from oven and immediately place and seal in a paper beg for 15 minutes. The paper bag will steam and release the skins from the peppers. After 15 minutes just remove the peppers from the bag and peel the skin right off!
- 4. Put the roasted peppers, 2-3 TB olive oil, 1 TB white balsamic vinegar, 2 cloves of garlic, and 1 1/2 tsp of salt into a food processor or blender; blend until smooth. Remove sauce to a bowl and set aside.
- 5. Heat a skillet over medium-high heat; meanwhile, liberally salt and pepper steak on both sides. Add 1-2 TB olive oil and 1-2 TB of butter to the hot skillet. As soon as butter has melted, add the steaks to the skillet and sear for 3-4 minutes on each side. Note: using a strong pair of tongs, make sure that the sides of the steak are seared as well by rotating the steak around all its edges. Remember, we are keeping the steaks very, very rare as we will be finishing them in the oven.
- 6. As soon as you have a good sear, remove steak to a cutting board and let rest for 10-15 minutes; this will allow the steak to re-absorb all the juices and keep them super tender.
- 7. When steaks have fully rested, cut them into1/2 thick strips; the steak will be very rare but that's what we want. Thread strips of steak onto prepared bamboo skewers. Arrange skewers on a parchment lined baking sheet.
- 8. Brush both sides of each skewer liberally with the roasted red bell pepper sauce. Put into 400 degree oven for approximately 8 minutes, flipping skewer halfway through.
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