GRILLED MARINATED GARLIC AND CHILI RUBBED STRIP LOIN STEAKS
Plan ahead the steaks have to marinade overnight or up to 2 days. If you are making more than 4 steaks then double the chili rub. You can also broil these in the oven. These steaks are AMAZING!
Provided by Kittencalrecipezazz
Categories Steak
Time 36m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl mash the garlic cloves with 1 teaspoon salt to make a paste, then add in chili powder, cumin, honey and Worcestershire sauce; mix to make a paste.
- Arrange the steaks on a plate or platter and rub both sides of the steaks with the chili paste.
- Transfer the steaks to a large resealable plastic bag.
- Refrigerate for 24 hours (or up to 2 days). Remove the steaks 1 hour and 15 minutes and let sit at room temperature (this is IMPORTANT, the steaks must stay out at room temperature before grilling!).
- Prepare the grill.
- Grill the steaks about 5-6 minutes on each side for medium-rare.
Nutrition Facts : Calories 39.7, Fat 0.8, SaturatedFat 0.1, Sodium 787.3, Carbohydrate 9.3, Fiber 1.4, Sugar 4.9, Protein 0.7
WW 3 POINTS - STEAK WITH ROASTED GARLIC AND CHILI RUB
Make and share this Ww 3 Points - Steak With Roasted Garlic and Chili Rub recipe from Food.com.
Provided by mariposa13
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400*F.
- Wrap garlic in foil and place on baking sheet.
- Roast until softened, about 10-12 minute.
- Remove garlic from oven.
- Spray broiler rack with nonstick spray and preheat broiler.
- When cool enough to handle, squeeze garlic from its skin into small bowl.
- Add chili powder, cumin, oregano, and salt; stir and mash together.
- Rub steak on both sides with garlic and chili mixture.
- Increase oven temp to broil.
- Broil steak 4-inches from heat until done to taste, about 5 min on each side for medium.
Nutrition Facts : Calories 157, Fat 4.8, SaturatedFat 1.7, Cholesterol 68, Sodium 221, Carbohydrate 1.7, Fiber 0.4, Sugar 0.1, Protein 25.4
GARLIC-AND-CHILI-RUBBED STEAKS
Categories Beef Garlic Marinate Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Gourmet
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
- Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
- Prepare grill.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.
CHILI-RUBBED RIB-EYE STEAKS
Provided by Stephan Pyles
Categories Beef Backyard BBQ Steak Hot Pepper Summer Tailgating Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
- Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.
GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER
As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.
Provided by Chef John
Time 3h25m
Yield 2
Number Of Ingredients 13
Steps:
- Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
- Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
- Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
- Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
- Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
- Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
- Remove from the grill and top with garlic-lime butter.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g
GRILLED STEAK WITH ROASTED GARLIC AND HERBS
A steak that garlic lovers are gonna want often. Spread the garlic on slices of crusty bread to go with your dinner as well.
Provided by Karen From Colorado
Categories Steak
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 7
Steps:
- Remove papery outer layers from garlic bulbs, leaving individual cloves attached to the bulbs.
- Cut off about 1/2 inch from the top of each bulb and throw away.
- Place garlic in the center of a double layer of foil.
- Fold foil up around garlic to form a shallow bowl.
- Sprinkle garlic with basil and rosemary.
- Drizzle with oil.
- Completely enclose garlic in the foil, twisting ends of foil on top.
- Grill foil packet over medium coals for 30 minutes or until cloves are soft.
- Remove bulbs from foil, reserving herb and oil mixture.
- Let cool slightly.
- Meanwhile, season steaks with the salt and pepper and grill until desired doneness alongside the garlic packets.
- To serve, cut steak into servings.
- Carefully squeeze pulp from garlic cloves onto steaks.
- Mash pulp slightly with a fork.
- Drizzle herb-oil mixture over steaks and garlic.
Nutrition Facts : Calories 309.5, Fat 20.9, SaturatedFat 6, Cholesterol 68.8, Sodium 439.9, Carbohydrate 7.2, Fiber 0.7, Sugar 0.2, Protein 22.7
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