Steak With Roasted Pepper And Artichoke Relish Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED STEAK WITH PEPPER-PARSLEY RELISH



Grilled Steak With Pepper-Parsley Relish image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 8

1 (1-pound) flank steak
Kosher salt and pepper
2 medium red bell peppers
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
¼ teaspoon sugar
½ cup fresh flat-leaf parsley leaves, very finely chopped
1 garlic clove, minced

Steps:

  • 1. Heat a grill pan to medium-high.
  • 2. Sprinkle the steak with salt and pepper. Place on the hot grill pan, along with the peppers. Grill the steak, turning once, to desired doneness (about 15 minutes for medium). Transfer the steak to a cutting board and let rest while you prepare the relish.
  • 3. Use a vegetable peeler or your fingers to peel off the thin skin of the bell peppers. Discard the skin, stems, and seeds, then finely dice the peppers.
  • 4. In a medium bowl, stir the vinegar, oil, sugar, and a pinch each of salt and pepper until the sugar dissolves. Stir in the peppers, parsley, and garlic. Serve with the steak.
  • 5. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

STEAK WITH ROASTED-PEPPER AND ARTICHOKE RELISH



Steak with Roasted-Pepper and Artichoke Relish image

Categories     Sauté     Quick & Easy     Basil     Steak     Artichoke     Bell Pepper     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 garlic clove
11/2 teaspoons balsamic vinegar
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
3 tablespoons olive oil
1 (12-oz) jar roasted red peppers, rinsed, patted dry, and cut crosswise into thin strips
1 (6-oz) jar marinated artichoke hearts, rinsed, patted dry, and coarsely chopped
2 tablespoons chopped fresh basil
4 (1/2-inch-thick) boneless top loin (strip) steaks (each about 6 oz)

Steps:

  • Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar. Add 2 tablespoons oil in a slow stream, whisking until mixture is emulsified. Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste.
  • Pat steaks dry and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, 2 at a time, turning over once, about 5 minutes per batch for medium-rare. Transfer steaks to plates as cooked. Serve steaks topped with relish.

ROUND STEAK WITH ARTICHOKE HEARTS AND MUSHROOMS



Round Steak With Artichoke Hearts and Mushrooms image

This elegant round steak with artichoke hearts and mushrooms is cooked in wine and served on top of the naan bread.

Provided by Laka

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

600 g beef round steak (4 small steaks)
50 g salt
100 g pepper
1/2 teaspoon sea salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
1 onion, chopped
2 garlic cloves, chopped
240 g marinated artichoke hearts, cut into quarters
500 g button mushrooms, cut into quarters
1/2 cup white wine
2 tablespoons sour cream
2 naan rolls, cut in half
4 tablespoons fresh chives, chopped

Steps:

  • Season the steaks with salt and pepper on both sides. In a pressure cooker pan, heat 1 tablespoon of olive oil on high until hot. Add the seasoned steak to the pan and cook for 2 - 4 minutes, turning over once. Transfer the steaks to a plate.
  • In the same pan used for the steak, add the remaining olive oil and heat on medium until hot. Add the chopped onion and remaining garlic; sauté for 2-3 minutes until softened over medium heat. Add artichokes and mushrooms, stir, sauté for 2-3 minutes.
  • Stir in the wine, cook for another 2-3 minutes.
  • Return the steaks to the pan, place them on top of the artichokes and mushrooms. Cover and lock the pressure cooker lid. Bring to pressure. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally.
  • Remove steaks from the pressure cooker and place on a warmed platter. Add sour cream to the artichokes and mushrooms sauce, stir and combine.
  • Serve steaks over half of the naan bread, topped with the sauce and sprinkled with chopped fresh chives.

Nutrition Facts : Calories 537.6, Fat 20.1, SaturatedFat 4.1, Cholesterol 6.2, Sodium 10681.4, Carbohydrate 71, Fiber 19.5, Sugar 9.2, Protein 17.9

RIB-EYE STEAKS WITH ROASTED RED PEPPERS AND BALSAMIC VINEGAR



Rib-Eye Steaks With Roasted Red Peppers and Balsamic Vinegar image

These flavorful steaks are easy to prepare, yet make a fabulous impression. I have enjoyed them served with some nice cheesy polenta on the side. The preparation time noted does not include marinating time.

Provided by JackieOhNo

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup extra virgin olive oil
2 1/2 tablespoons balsamic vinegar
3 teaspoons minced garlic
2 teaspoons dried rosemary
1 teaspoon ground black pepper
4 rib eye steaks (about 3/4-inch thick)
salt, to taste
1 (7 ounce) jar roasted red peppers, drained, cut into strips

Steps:

  • Whisk oil, 1 T. vinegar, 2 t. garlic, rosemary, and pepper in 13x9x2-inch glass baking dish. Add steaks; turn to coat. Let stand 1 hour.
  • Heat heavy large skillet over high heat. Remove steaks from marinade; sprinkle with salt. Place in skillet; saute to desired doneness, about 4 minutes per side for medium-rate. Transfer to plates.
  • Add peppers, 1-1/2 T. vinegar, and 1 t. garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks.

ROASTED RED PEPPER RELISH



Roasted Red Pepper Relish image

Categories     Condiment/Spread     Garlic     Onion     No-Cook     Quick & Easy     Bell Pepper     Summer     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8

3 tablespoons olive oil
4 7-ounce jars roasted sweet red peppers, rinsed, drained, patted dry,chopped
1 1/2 cups chopped onions
3 teaspoons finely chopped garlic
4 1/2 tablespoons cider vinegar
3 tablespoons sugar
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
  • Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

JERUSALEM ARTICHOKE RELISH



Jerusalem Artichoke Relish image

The main ingredient in this relish is Jerusalem artichokes, which are actually a kind of tuber. They are also known as "sunchokes" or topinambours in France. This is a delicious relish which goes particularly well with sausages or hot dogs, but is good with all meats and cheeses. The Jerusalem artichokes have a nice crunch, which is retained in the finished relish. You may notice that this recipe makes a lot of relish. Most people who make this give it as a Christmas gift, so they make a lot so they have enough for their family and enough to give away. You can halve the recipe if you don't think your demand for artichoke relish will be quite that high. The preparation time listed includes the time spent soaking the vegetables overnight.

Provided by xtine

Categories     Vegetable

Time 11h15m

Yield 16 pints

Number Of Ingredients 19

6 lbs jerusalem artichokes
3 lbs white cabbage, cored and roughly chopped
1 1/2 lbs white onions, peeled and roughly chopped
3 green bell peppers, cored and roughly chopped
3 red bell peppers, cored and roughly chopped
2 cups pickling salt (not iodized)
4 tablespoons white vinegar
1/2 cup flour
one 24 ounce jar french's yellow mustard
1 quart apple cider vinegar
1 quart white wine vinegar
3 lbs sugar
3 tablespoons mustard seeds
2 tablespoons celery seeds
1 tablespoon turmeric
1 teaspoon cayenne pepper
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground black pepper

Steps:

  • You will need 2 large stainless steel pots or very large plastic bowls to soak the vegetables. They must be large enough to hold one gallon of water each, plus 6 pounds of vegetables (chopped) each. DO NOT use aluminum; the vinegar will react with it.
  • First you have to clean the artichokes. They are pretty knobby, and they collect a lot of dirt and grit. Put the artichokes in a large pot and cover with water. Scrub each artichoke thoroughly with a stiff vegetable brush, and run it under some water. If grit seems to be trapped between the artichoke and its "fingers", you may have to pop them off to get the grit out.
  • Make a brine out of ONE of the cups of salt, one gallon of water, and the 4 tablespoons of white vinegar. Stir well to make sure all the salt is dissolved.
  • Prepare the artichokes: do not peel the artichokes - the peel is edible and you will lose a lot of vitamins, plus these things are really knobby and if you try to peel 6 pounds of them I assure you you will lose your enthusiasm for making this relish.
  • Chopping: you have two choices here. I prefer to cut the artichokes into quarter inch dice by hand. Other folks use a food processor. The reason I don't use a food processor is because Jerusalem artichokes have a unique consistency, and they don't chop well in the food processor. Some of them get pulverized, while large chunks remain unchopped. So, if you like, use a food processor, but just make sure you don't end up with mush. You want a lot of very small chunks; it should look about the consistency of relish. As you cut the artichokes, place them in the brine.
  • Make a second batch of brine with the remaining cup of salt and one gallon water, stirring well to make sure all the salt dissolves.
  • In a food processor, chop the cabbage, onions, and bell peppers until they are cut fine. Make sure to keep an eye on what you are doing so you don't get mush. You want the vegetables to be the consistency of a relish.
  • Once they are chopped, place the vegetables in the second batch of brine you made, and stir well.
  • Cover both bowls of brined vegetables, and leave on the counter overnight or for 8 hours. Don't let them sit in the brine for longer than 10 hours or the vegetables may become too salty.
  • Line a counter with lots of paper towels - I usually use 5 layers. You are going to be placing the drained vegetables on these paper towels, so make sure you cover a fairly large space; at least 2 1/2 feet by 1 1/2 feet.
  • Drain the Jerusalem artichokes and rinse with cold water. Drain well and place on half of the paper towels.
  • Drain the cabbage/onion/pepper mixture and rinse with cold water. Drain well, and then with your hands, which you have just washed in hot water with soap, squeeze the remaining moisture out of the vegetables. You will see that a lot of water still comes out. Place the drained and squeezed vegetables on the other half of the paper towels.
  • In a large bowl, whisk together the French's mustard and the flour. Set aside.
  • In a very large stockpot (at least 10 quarts), combine the apple cider vinegar, white wine vinegar, sugar, yellow mustard seed, turmeric, celery seed, cayenne pepper, ground allspice, ground cloves, and black pepper.
  • Bring to a boil, stirring well, and then reduce to a simmer.
  • Dip out about 2 cups of the vinegar mixture and add it to the mustard/flour mixture in the bowl, whisking well to combine - make sure you whisk it until there are no more lumps.
  • Add the mustard/flour mixture back to the vinegar mixture in the stockpot, whisking well to combine. Bring to a boil and then let simmer for 10 minutes over medium heat, whisking occasionally.
  • Add the drained artichokes and the cabbage/onion/pepper mixture, and stir very well, making sure all is combined and mixed well with the vinegar/mustard mixture. Bring to a boil, stirring often.
  • Place in canning jars, leaving 1/2" headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any relish which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
  • Process in a boiling water bath for 15 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 15 minutes, or you can just put it in the fridge and use it within 3 months.
  • Artichoke relish should sit for at least a month before you use it, so the flavors can combine and improve.

Nutrition Facts : Calories 542.9, Fat 1, SaturatedFat 0.1, Sodium 14178.3, Carbohydrate 130.9, Fiber 7, Sugar 107.6, Protein 6.3

ARTICHOKE HEART AND RED PEPPER BITES



Artichoke Heart and Red Pepper Bites image

These are really easy to make and everyone loves them. They are great to keep in the freezer and just pop into the oven when guest show up unexpectedly, or when you have the munchies. I usually like to roast my own peppers, but have used roasted peppers from a jar as well. If you can't get artichoke hearts packed in oil just drain the liquid and use two tablespoons of your favorite olive oil. To make this recipe Passover-friendly, just sub matzoh meal for the breadcrumbs.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 45m

Yield 60 bites

Number Of Ingredients 10

6 ounces marinated artichoke hearts
6 ounces roasted bell peppers
1 small chopped onion
2 minced cloves garlic
4 eggs
2 cups shredded cheddar cheese
1/4 cup dry breadcrumbs
2 tablespoons chopped fresh parsley
1 dash hot pepper sauce
fresh ground black pepper

Steps:

  • Preheat the oven to 350 degrees and grease an 8 inch baking dish.
  • Drain the artichoke hearts, reserving 2 tablespoons of the oil.
  • Drain the roasted peppers and discard the liquid.
  • Finely chop the artichoke hearts and peppers and set aside.
  • Heat a large skillet over medium heat.
  • Add the reserved oil, onion, and garlic.
  • Cook for five minutes, or until soft and translucent.
  • Remove from the heat and cool slightly.
  • Beat the eggs in a large bowl until thick and lemon colored.
  • Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture.
  • Pour into the prepared pan.
  • Bake for 30 minutes, or until pale golden brown.
  • Cool for 15 minutes, then cut into one inch squares.
  • Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month.
  • Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.

Nutrition Facts : Calories 27.4, Fat 1.6, SaturatedFat 0.9, Cholesterol 18.1, Sodium 34.7, Carbohydrate 1.6, Fiber 0.3, Sugar 0.2, Protein 1.7

More about "steak with roasted pepper and artichoke relish food"

QUICK STEAK WITH PEPPER RELISH RECIPE - FOOD NETWORK
ウェブ 2020年4月3日 Season the steak with the spice rub. When hot, add the steak and cook to desired doneness, about 2 minutes per side. Season with salt and pepper to taste. Top the vegetables with the steak.
From foodnetwork.com
著者 Michael Symon
ステップ数 3
難易度 Easy


SKIRT STEAK WITH ROASTED RED PEPPER RELISH

From streetsmartnutrition.com
5/5 (21)
カテゴリ Main Course
料理 American
公開日 2022年10月26日


SKIRT STEAKS WITH ARTICHOKE AND PICKLED PEPPER RELISH
ウェブ 2019年5月8日 Skirt Steaks with Artichoke and Pickled Pepper Relish. This antipasto-like relish can be as salty, tangy, or spicy as you like, depending on the pickled peppers you choose. If you are using whole …
From foodschmooze.org
5/5 (2)
カテゴリ Main Course, Main Dish
対象人数 2-3
推定読み取り時間 3 分


BALSAMIC SKIRT STEAK WITH RED PEPPER RELISH - THE ORIGINAL DISH
ウェブ 2022年9月2日 Jump to Recipe A really delicious balsamic skirt steak recipe to make for your next summer cookout! Skirt steak marinated quickly with balsamic & olive oil, …
From theoriginaldish.com


STEAK WITH ROASTED PEPPER AND ARTICHOKE RELISH FOOD
ウェブ Steak With Roasted Pepper And Artichoke Relish Food with ingredients,nutritions,instructions and related recipes
From topnaturalrecipes.com


EASY ARTICHOKE QUICHE WITH ROASTED RED PEPPERS - VEENA ...
ウェブ 2023年1月25日 Want to add artichoke to your repertoire of quiches? It's a snap with this simple but tasty artichoke quiche with roasted red peppers recipe. This takes about …
From veenaazmanov.com


ROASTED RED PEPPER AND ARTICHOKE SALAD RECIPE - BBC FOOD
ウェブ 5 日前 This simple salad allows the wonderful flavours of roasted peppers and artichokes to shine through. Perfect served with couscous on the side.
From bbc.co.uk


FLANK STEAK WITH ARTICHOKE-POTATO HASH AND ALEPPO …
ウェブ 2009年2月14日 Ingredients 4 to 6 Servings AIOLI 2 garlic cloves, pressed 1 teaspoon Aleppo pepper 1 /4 teaspoon coarse kosher salt 1 /2 cup mayonnaise 2 tablespoons extra-virgin olive oil 1 teaspoon Sherry...
From bonappetit.com


STEAK WITH ROASTED-PEPPER AND ARTICHOKE RELISH RECIPE - EAT ...
ウェブ An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity. …
From eatyourbooks.com


ROASTED PEPPER RELISH - WSJ RECIPES - THE WALL STREET JOURNAL
ウェブ Roasted Pepper Relish This simple relish is a stellar sidekick for anything grilled, whether pork, steak, cauliflower, eggplant or tofu. Total Time: 25 minutes
From wsj.com


STEAK WITH ROASTED PEPPER AND ARTICHOKE RELISH
ウェブ 2019年3月1日 Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste. Step 2 Pat steaks dry and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until …
From friendseat.com


STEAK BRUSCHETTA WITH SWEET PEPPER RELISH - LIVING THE GOURMET
ウェブ 2023年7月11日 Indulge in the perfect summer pairing with our Steak Bruschetta with Sweet Pepper and Apricot Relish. Discover the harmonious blend of savory steak, …
From livingthegourmet.com


SLICED STEAK WITH SAUTéED ARTICHOKES | WILLIAMS SONOMA
ウェブ Ingredients: For the artichokes: Juice of 1 lemon 1 lb. (500 g) fresh baby artichokes 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil 2 large garlic cloves, very thinly sliced 1 small …
From williams-sonoma.com


ROASTED RED PEPPER AND ARTICHOKE ORECCHIETTE RECIPE ...
ウェブ Add the roasted red pepper, cherry tomatoes, artichokes, and red pepper flakes. Cook for 2-3 minutes, or until vegetables are hot and fork tender. Then fold in cooked pasta …
From homechef.com


GREEK SHEET-PAN NEW YORK STRIP STEAK WITH ROASTED ...
ウェブ Greek Sheet-Pan New York Strip Steak with Roasted Tomatoes, Artichokes & Fingerlings Prep: 20 minutes plus marinating and standing Roast/Broil: 35 minutes • Serves: 4
From buschslocal.com


Related Search