Grilled Steak And Peppers With Chile Lime Sauce Recipes

Steps:

• Combine the chili sauce, lime juice, brown sugar, pepper flakes and 1/4 teaspoon salt; brush over steak. Broil steak 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute onion and green and yellow peppers in oil until tender. Add the garlic, pepper and remaining salt; cook 1 minute longer. In a small bowl, combine sour cream and horseradish. Slice steak and serve with pepper mixture and sauce.

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.

Steps:

• Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
• If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
• Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.

Steps:

• Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.
• Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 6-8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.
• Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.

Steps:

• Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
• In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
• Rub the chili lime rub all over the steak in a thin, even layer.
• Grill the steak on either a grill or stove-top grill pan. To get the "X" grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you've achieved desired grill marks and repeat the process on the other side.
• Allow the steak to rest for 5-10 minutes once taken off the heat.
• Slice the steak thinly, against the grain of the meat.
• Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, and serve.
• Enjoy!

Steps:

• Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the peppers on all sides until charred, about 10 minutes. Put them in a bowl with 1 tablespoon water. Cover the bowl with a lid or plastic wrap for 30 minutes. Remove the charred skin, core and seeds from the peppers. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).
• Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with the smoked salt and herbs de Provence. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.
• Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve.

Steps:

• In large resealable plastic bag, pour 1/2 cup marinade over steak. Close bag and marinate in refrigerator 30 minutes.
• In small bowl combine mayonnaise, sour cream, and garlic salt. Set aside.
• Remove steak from marinade, discarding marinade. Grill steak and peppers, turning once and brushing with remaining 1/2 cup marinade, to desired doneness. Let steak stand covered 10 minutes before slicing. Serve with mayonnaise mixture.

Steps:

• To make meat: Carefully trim steak of any fat.
• Mix together chipotle, garlic, cilantro, oil, wine and soy sauce; pour over steak. Cover and refrigerate 4 to 6 hours or overnight, turning occasionally. I always marinate overnight for the best flavor. To make sauce: In food processor, briefly blend honey, chipotle, vinegar, mustard, lime juice, garlic, cumin, allspice, cilantro and salt. Set aside. Correct seasoning with salt and pepper.
• Prepare grill and hot coals according to manufacturer's instructions. Remove steak from marinade and discard marinade. Pat steak dry and grill over hot coals to desired doneness, approximately 4 to 5 minutes per side for medium-rare. Let steak rest 3 minutes before slicing.
• To serve, slice meat thinly across grain on angle and arrange on warm plates with grilled sweet onions and peppers. Drizzle sauce over or serve on side.
• NOTES : This is a great outdoor dish because it doesn't involve any stove-top or oven cooking. Any leftover meat and sauce can be turned into a filling for tacos or burritos.

Steps:

• In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.

Steps:

• Cut peppers lengthwise in half. Remove stems and seeds; flatten slightly. Grill chiles, skin side down, until skins blister, about 3 minutes. Immediately place peppers in a small bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Place grilled peppers, cilantro, butter, garlic, oregano, lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor; pulse until just combined. Refrigerate until firm., Brush steaks with oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 4 minutes on each side. Let stand 5 minutes. Cut into thin slices., Meanwhile, in a small saucepan, melt half the chile butter. Drizzle over steaks. Serve remaining butter with steaks. Sprinkle with coarse sea salt. If desired, garnish with jalapeno slices and additional oregano.

Steps:

• SAUCE: Place the peppers and salt in a mortar and crush them with the pestle or take the less energetic way and process them in a blender or food processor until you have a thick paste.
• Gradually add the onion and garlic and continue to mash into the paste.
• Then add the parsley to the paste, mashing as you do.
• Stir in the lime juice until you have a thick,liquid sauce.
• Cover and let stand at room temperature.(Makes about 1/2 cup).
• *******.
• STEAKS: Place the steaks in a single layer in a large glass or ceramic baking dish.
• Whisk the remaining ingredients together in a bowl and pour over the steaks, turning to coat evenly.
• Cover and refrigerate, turning every couple of hours -- for about 4 hours.
• Preheat the grill. Remove the steaks from the marinade, shaking off any excess, and grill 6 to 8 minutes per side, or until done to taste.
• Transfer to a platter and let the steaks rest, loosely covered with foil, then serve with the chile lime sauce.

Steps:

• Heat greased grill to medium-high heat.
• Mix dressing, lime zest, juice, garlic and spices until blended; reserve 1 Tbsp. mixture. Pour remaining mixture over steak in shallow dish; turn to evenly coat both sides. Refrigerate 1 hour to marinate.
• Meanwhile, cut chiles in half; remove and discard seeds and ribs. Spray with cooking spray; grill 5 to 7 min. or until crisp-tender and slightly charred, turning occasionally. Remove from heat; place in paper bag. Peel and discard skin. Remove steak from marinade; discard marinade.
• Grill steak 5 min.; turn steak. Add onions, brushed with reserved dressing mixture; grill 5 min. or until steak is medium doneness (160°F) and onions are tender, turning onions after 3 min. Serve steak with onions, roasted chiles and lime wedges.

Steps:

• For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.