HOUSE FIRE STEAK AND SUGAR-GRILLED ASPARAGUS
Steps:
- Preheat the grill to medium-high heat.
- Cut the cedar shingles down to size, about 10 by 5-inches, large enough for a steak to sit on it as a cooking surface. Spay shingles with water, so shingles are moist but not saturated. Oil the steaks and season with steak seasoning. Place each steak on a moist cedar shingle and place on grill. Close grill and let shingles smoke under steaks. If you don't have a covered grill, use a metal bowl to cover steak. Be careful, bowl will get burning hot. Cook steak until desired temperature and top each with 1 tablespoon Herb Butter. Serve on the cedar shingle with Sugar Grilled Asparagus.
- Mix garlic and herbs into the softened butter. Put in refrigerator for later use.
- Preheat grill to medium-high heat.
- Cut the tough ends off asparagus, roll in oil and coat with sugar and salt. Place asparagus on the grill and cook for approximately 10 to 15 minutes. Turn asparagus to ensure even cooking. You know the asparagus are done when sugar is caramelized and asparagus are starting to look burnt. Sprinkle orange zest over asparagus before serving.
LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS
Every spoonful of this pasta has a happy jumble of lemony orzo, grassy asparagus, garlicky bread crumbs, fresh herbs and salty Parmesan. The pasta and thinly sliced asparagus cook together in the same pot, then rest in a lemony dressing while the garlic bread crumbs are toasted, so the pasta has time to absorb as much flavor as possible.
Provided by Ali Slagle
Categories brunch, dinner, lunch, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
- While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
- In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
- Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.
GRILLED SKIRT STEAK WITH ORZO PASTA SALAD
Make and share this Grilled Skirt Steak With Orzo Pasta Salad recipe from Food.com.
Provided by Mike McCarthy
Categories Healthy
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow baking dish, season steak with kosher salt and fresh cracked pepper and toss in olive oil and vinegar to coat; set aside at room temperature.
- Meanwhile, heat a salted pot of water to boiling over high heat, add orzo and cook until al dente, 3 - 4 minutes; drain and set in fridge to cool 15 minutes.
- Heat grill over medium high heat and grill steaks 2 - 3 minutes per side for medium rare; remove from heat and allow steaks to rest.
- Remove chilled orzo from fridge and add remaining ingredients along with 1/2 cup of extra virgin olive oil. Toss well to combine and plate.
- Slice steak thin and on the bias and plate next to orzo salad. Serve immediately.
GRILLED ASPARAGUS STEAK BUNDLES
These steak rolls are packed with bold flavors and make for the perfect well-balanced entrée or tasty appetizer. Serve over rice or with a fresh arugula salad. This recipe was made in a Panasonic CIO.
Provided by France C
Categories Trusted Brands: Recipes and Tips Panasonic
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Butterfly or pound steak with a meat mallet to 1/4-inch thickness. Cut into 6 strips, approximately 2 inches wide by 5 inches long. Season both sides with Montreal steak seasoning and place in the refrigerator.
- Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
- Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper.
- Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate.
- Reheat oven to Medium-High on "Grill" setting.
- Line up steak strips next to each other in an assembly line. Cover evenly with 1/3 cup Parmesan cheese. Place 3 to 4 asparagus spears on top, perpendicular to each steak strip. Top asparagus with 1 red pepper strip.
- Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick.
- Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 7.1 g, Cholesterol 49.6 mg, Fat 15.4 g, Fiber 2.6 g, Protein 22.2 g, SaturatedFat 6.6 g, Sodium 1924.6 mg, Sugar 2.2 g
GRILLED GLAZED STEAK AND ASPARAGUS
Provided by Ian Knauer
Categories Low Carb Kid-Friendly Backyard BBQ Dinner Steak Asparagus Spring Summer Grill Grill/Barbecue Healthy Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
- Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
- Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.
- Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.
GRILLED STEAK AND ASPARAGUS SALAD WITH HOISIN VINAIGRETTE
Steps:
- Make vinaigrette:
- Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.)
- Make salad:
- Grind peppercorns, coriander seeds and fennel seeds to fine powder. Lightly spray steak with nonstick spray; sprinkle each side with salt, pepper and 1 1/2 teaspoons spice mix. Let stand 30 minutes.
- Prepare barbecue (medium-high heat). Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steak to cutting board. Tent with foil to keep warm. Let rest 10 minutes.
- Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper. Grill asparagus until crisp-tender and slightly charred, turning often, about 5 minutes. Transfer asparagus to plate. Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.
- Cut steak crosswise into thin slices. Arrange steak and asparagus on 6 plates. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices.
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- In a medium skillet over medium heat add the butter. Next add the garlic and cook for 2 minutes. Remove from heat and add lemon juice, and parmesan cheese. Add the orzo and asparagus and toss. Salt and pepper to taste and serve immediately.
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