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.
FLAT IRON STEAK WITH BALSAMIC REDUCTION
Pepper crusted flat iron steaks are pan seared then drizzled with a sweet and savory syrup. This dish is simple, impressive, and delicious!
Provided by KMOMMYZ
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Brush steak with olive oil, then press into ground peppercorns and season with salt; set aside. Melt butter in a large skillet over medium high heat. Add flat iron, and cook to desired degree of doneness, about 4 minutes per side for medium-rare.
- Once the steak has finished cooking, remove to a plate and keep warm. Stir the minced garlic into the skillet, and cook over medium heat until the garlic begins to brown around the edges, about 1 minute. Pour in the balsamic vinegar, increase heat to medium-high, and simmer until the vinegar has reduced by half.
- Thinly slice the flat iron steak across the grain, and arrange on a serving platter. Pour the reduced balsamic overtop, and sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 536 calories, Carbohydrate 7.9 g, Cholesterol 159.9 mg, Fat 35 g, Fiber 0.7 g, Protein 47.1 g, SaturatedFat 12.3 g, Sodium 753.1 mg, Sugar 5.9 g
GRILLED GRASS-FED RIB-EYE STEAKS WITH BALSAMIC-CAPER VINAIGRETTE
Provided by Jeanne Thiel Kelley
Categories Father's Day Backyard BBQ Dinner Vinegar Steak Spring Summer Grill Grill/Barbecue Capers Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes. Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer. Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.
- Rub both sides of steaks with oil and garlic. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl. Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.
- Prepare barbecue (medium-high heat). Brush grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Spoon vinaigrette over.
GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK
Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.
Provided by DENMOZZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
- Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
- Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g
PAN-GRILLED STEAK WITH BALSAMIC PEPPERS
This is one of my favorite ways to serve steak. The smell of the peppers cooking in the balsamic vinegar is tantalizing! Very easy and impressive.
Provided by Mirj2338
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large, heavy-bottomed pan on medium-high heat until hot.
- Sprinkle steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Cook to desired doneness, about 2-3 minutes on each side for medium-rare.
- Remove steaks from the pan and set aside to keep warm.
- Add the olive oil to the pan until hot, about 1 minute.
- Add the peppers and cook, stirring often, until browned and soft, about 8 minutes.
- Add the garlic, vinegar and the remaining salt and pepper.
- Cook, stirring often, until all the liquid evaporates, about 2 minutes.
- Serve the peppers over the steaks.
GRILLED STEAKS BALSAMICO
From Southern Living. This recipe won top honors at the National Beef Cook-Off. The SL cooking staff served the cheese sauce in hollowed out lemon halves.
Provided by ratherbeswimmin
Categories Steak
Time 33m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Add vinaigrette and preserves to a blender; process until smooth.
- Place steaks and vinaigrette mixture in a shallow dish or large zip-lock freezer bag; cover or seal and refrigerate at least 2 hours.
- Remove steaks from marinade and thow away marinade.
- Grill steaks, covered with grill lid, over med-high heat 5-7 minutes on each side or until desired doneness.
- Remove to a serving platter and sprinkle evenly with salt and pepper; keep warm.
- Heat cheese in a small saucepan over low heat, stirring frequently for 2-4 minutes or until melted.
- Serve cheese sauce with steaks.
Nutrition Facts : Calories 242.3, Fat 5.2, SaturatedFat 1.6, Cholesterol 97, Sodium 695.2, Carbohydrate 14.1, Fiber 0.4, Sugar 9.7, Protein 32.8
GRILLED STEAK AND ONIONS WITH ROSEMARY-BALSAMIC BUTTER SAUCE
Categories Beef Garlic Herb Onion Backyard BBQ Dinner Rosemary Steak Fall Summer Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).
- Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.
- Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.
- Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.
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GRILLED STEAKS BALSAMICO RECIPE | MYRECIPES
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- Process vinaigrette and preserves in a blender until smooth. Place steaks and vinaigrette mixture in a shallow dish or a large zip-top plastic freezer bag. Cover or seal, and chill at least 2 hours. Remove steaks from marinade, discarding marinade.
- Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or until desired degree of doneness. Remove to a serving platter, and sprinkle evenly with salt and pepper; keep warm.
- Heat cheese in a small saucepan over low heat, stirring often, 2 to 4 minutes or until melted. Serve cheese sauce with steaks.
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- Place vinaigrette and figs in a blender or food processor; process until blended. Place in a large sealable plastic bag with steak and turn to coat. Marinate in the refrigerator for at least 6 hours or up to 24 hours.
- Remove the steak from the marinade; discard marinade. Oil the grill rack (see Tip). Grill the steak for 4 to 6 minutes per side for medium-rare depending on thickness. Transfer to a clean cutting board. Season with salt and pepper, tent with foil and let rest for 5 minutes.
- Meanwhile, warm cheese in a small saucepan over medium-low heat, stirring often, until melted. Carve the steak into thin slices. Serve each portion with a dollop of the cheese sauce.
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