POLYNESIAN FLANK STEAK
Make and share this Polynesian Flank Steak recipe from Food.com.
Provided by jkoch960
Categories Steak
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 6 ingredients in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 3 hours, turning once.
- Prepare grill.
- Remove steak from bag, reserving marinade. Place steak on grill rack coated with cooking spray; grill 20 minutes or until desired degree of doneness, turing and basting frequently with the reserved marinade. Let stand 10 minutes before cutting diagonally across the grain into thin slices.
TUSCAN RIB-EYE STEAK
Provided by Giada De Laurentiis
Categories main-dish
Time 12h40m
Yield 1 to 2 servings
Number Of Ingredients 14
Steps:
- For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
- For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
- Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
- Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
- Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
- Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.
TAHITIAN GRILLED STEAK
Make and share this Tahitian Grilled Steak recipe from Food.com.
Provided by johnandmolly
Categories Steak
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and marinate steak overnight.
- Preheat grill; grill to desired doneness (8 minutes per side for Medium).
- Slice steak on diagonal into 1/2 inch strips and serve.
Nutrition Facts : Calories 467.2, Fat 30.2, SaturatedFat 6.8, Cholesterol 46.5, Sodium 1273.1, Carbohydrate 22, Fiber 0.5, Sugar 3.5, Protein 26.5
GRILLED STEAK NAAN TACOS
Ree uses naan, a flatbread that has its origins in India, as a stand-in for tortillas in this flavorful, hearty, quick and easy Tex-Mex-style meal.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 to 8 servings
Number Of Ingredients 16
Steps:
- For the steak: Heat a grill pan over medium heat. Drizzle the steak with the olive oil and season with the ancho chile powder, 2 teaspoons salt and 1 teaspoon pepper. Grill the steak to the desired temperature, 3 to 4 minutes per side for medium rare. Set aside to rest while you make the salsa.
- For the grilled avocado-corn salsa: Brush the corn, jalapeño and red onion with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Grill until the vegetables are lightly charred, about 6 minutes. Slice the corn off the cob and chop the jalapeño and onion. Toss the vegetables with the cilantro, avocado and lime zest and juice in a bowl. Taste and adjust the seasoning as needed.
- For the assembly: Slice the steak thinly against the grain. Build a taco by grabbing a warm naan and adding a tablespoon of the chipotle mayo, if using. Top with some of the steak and a spoonful of the salsa. Top with some crumbled queso fresco and serve with a lime wedge.
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
TERIYAKI STEAK
Skirt steak comes from the short plate. It comes in a long, thin strip or 'skirt'. Sometimes it's hard to find, so if you don't see it out with the other meats, ask your butcher.
Provided by Boysmom
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 8h30m
Yield 4
Number Of Ingredients 3
Steps:
- Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
- Preheat oven to broil OR preheat a barbecue grill.
- When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 23.4 g, Cholesterol 54.6 mg, Fat 8.3 g, Fiber 0.2 g, Protein 36.3 g, SaturatedFat 3.4 g, Sodium 5575.6 mg, Sugar 20.3 g
GRILLED STEAK, VEGETABLE, AND QUINOA SALAD WITH YOGURT-TAHINI DRESSING
Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.
Provided by Anna Stockwell
Categories Tomato Kid-Friendly Yogurt Wheat/Gluten-Free Dinner Steak Quinoa Fennel Lentil Spring Summer Grill/Barbecue Quick and Healthy Peanut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 25
Steps:
- Make the quinoa salad:
- Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
- Make the yogurt dressing:
- Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
- Grill the vegetables and steak and assemble the salad:
- Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10-15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
- Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5-7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
- Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.
- Do Ahead
- The yogurt dressing can be chilled for up to 3 days.
HOW TO MAKE BEEF SATAY
With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.
Provided by Chef John
Categories World Cuisine Recipes Asian Indonesian
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
- Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
- Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
- Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g
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- Remove steak from bag, reserving marinade. Place steak on grill rack coated with cooking spray; grill 20 minutes or until desired degree of doneness, turning and basting frequently with the reserved marinade. Let stand 10 minutes before cutting diagonally across the grain into thin slices.
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