GRILLED STEAK WITH SCALLION AND CILANTRO SAUCE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, kosher salt, freshly ground pepper, Walmart USDA Choice Angus Beef Ribeye steaks, fresh cilantro leaves, fresh parsley leaves, scallions, garlic, jalapeño, red pepper flakes, extra virgin olive oil, red wine vinegar, lime juice
Provided by Walmart
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat the grill to medium-high and lightly grease the grates.
- Rub the steaks all over with 1½ teaspoons of salt and 1 teaspoon of black pepper.
- Make the cilantro sauce: Add the cilantro, parsley, scallions, garlic, and jalapeño to a food processor and pulse until the herbs are coarsely chopped. Add the remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, the red pepper flakes, ¼ cup olive oil, the red wine vinegar, and lime juice and puree on high speed for 20-30 seconds, until the herbs are evenly chopped. Transfer the sauce to a medium bowl and stir in the remaining ¼ cup olive oil. Season with more salt to taste.
- Place the steaks on the preheated grill and cook, uncovered, for 4½-5 minutes per side for medium, or until the steaks are cooked to your liking/depending on the thickness of the steaks. Let the steaks rest for 5-7 minutes, then slice against the grain.
- Fan the steak slices on a serving platter and spoon the cilantro scallion sauce on top.
- Enjoy!
GRILLED STEAK WITH CILANTRO SAUCE
A recipe from Taste of Home magazine and with summer grilling season almost here this sound great, the sauce made with fresh herbs guarantees these steaks are the star - they even say that with the fresh tangy and bright flavors, everyone will be piling on the cilantro sauce so you may want to double it
Provided by Bonnie G 2
Categories Steak
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place herbs, garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper in food processor.
- Pulse until herbs are chopped.
- Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended.
- Sprinkle steaks with remaining salt and pepper.
- Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare - thermometer should read 145, medium 106, well-done 170).
- Cut steaks into 1/4 inch slices
- Serve with sauce.
Nutrition Facts : Calories 908.3, Fat 79.9, SaturatedFat 17, Cholesterol 147.4, Sodium 563.9, Carbohydrate 3, Fiber 1, Sugar 0.3, Protein 43.4
GRILLED STEAKS WITH CILANTRO SAUCE
Fresh herbs made into a sauce help make these steaks the main star of our favorite summer grilling menu. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings (3 cups sauce).
Number Of Ingredients 11
Steps:
- Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended., Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.
Nutrition Facts : Calories 901 calories, Fat 78 g fat (17 g saturated fat), Cholesterol 146 mg cholesterol, Sodium 567 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 2 g fiber), Protein 45 g protein.
GRILLED FLANK STEAK WITH MINT-CILANTRO MOJO AND GRILLED CARROTS AND PARSNIPS
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a blender or food processor, combine soy sauce, ginger, honey, sesame oil, garlic clove, and black pepper. Process until smooth. Pour mixture into a plastic bag, add flank steak and shake to coat. Refrigerate 15 minutes and up to 24 hours.
- To make the mojo: In a blender or food processor, combine cilantro, mint, green onions, water, lime juice, olive oil, and garlic clove. Process until smooth.
- Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high. Remove steak from marinade (discard marinade) and grill 5 minutes per side for medium meat. Arrange carrots and parsnips alongside steak and grill for 10 minutes, until crisp-tender, turning frequently.
- Let steak stand 10 minutes before slicing crosswise into 1/4-inch thick slices.
- Serve steak with mojo drizzled over top and sliced carrots and parsnips on the side.
GRILLED CABBAGE STEAKS WITH CILANTRO-LIME SAUCE
These smoky cabbage steaks make a hearty side dish, but they're also substantial enough to serve as a vegetarian main dish if you add a grain or some beans. Our easy herb sauce made in the blender is light, bright and very versatile. If you have any leftover, it can serve as a salad dressing or a drizzle for other grilled foods.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium heat. If using wooden skewers, soak them in water for 15 minutes.
- Combine 1 1/2 cups of the cilantro, 1 1/2 cups of the parsley, the garlic, jalapeño, lime juice, rice vinegar, honey and 1/2 teaspoon salt in a blender and blend on high until smooth. With the blender running, drizzle in the oil in a slow stream to make a very smooth sauce. Transfer to a serving bowl and season with more salt, if needed.
- Remove any loose leaves from the exterior of the cabbage and set it on its stem end. Cut a thin piece off one side of the cabbage to make it flat; then slice a thin piece off the other side of the cabbage. (Reserve the pieces for another use.) Slice the cabbage vertically to make 4 thick steaks, each about 3/4- to 1-inch thick.
- Lay the steaks on a baking sheet and stick a skewer horizontally through any that are not holding together. Brush both sides of the steaks with olive oil and sprinkle with the lime zest, ancho powder and 1 teaspoon salt.
- Grill the steaks, covered, moving them occasionally so they cook evenly, until charred and crisp-tender, 6 to 7 minutes per side. Transfer to a serving platter, brush the tops lightly with olive oil and remove any skewers you used.
- Coarsely chop the remaining 1/2 cup cilantro and 1/2 cup parsley. Drizzle about half of the sauce over the cabbage. Sprinkle with the herbs and red onion and serve the remaining sauce on the side.
GRILLED STEAK WITH GREEN BEANS, TOMATOES AND CHIMICHURRI SAUCE
Stretch your strip steaks, a juicy and delicious cut of beef, by sharing them and serving them alongside a hearty serving of grilled green beans.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
- Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
- Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.
- Chimichurri Sauce:
- Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.
Nutrition Facts : Calories 451, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 94 milligrams, Sodium 217 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 37 grams
SKIRT STEAK WITH CILANTRO GARLIC SAUCE
Steps:
- Make sauce:
- Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.
- Grill steak:
- Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.
- Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.
GRILLED, KOREAN-STYLE STEAKS WITH SPICY CILANTRO SAUCE
Categories Beef Hot Pepper Summer Grill/Barbecue Cilantro Gourmet
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Stir together 3/4 cup soy sauce, Sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13- by 9- by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour.
- Prepare grill for cooking.
- Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil, and chile if using.
- When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices.
- Serve remaining sauce on the side.
GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush both sides of swordfish with olive oil.
- Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
- Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 0.2 g, Cholesterol 96 mg, Fat 21.6 g, Fiber 0.1 g, Protein 33.4 g, SaturatedFat 9.6 g, Sodium 232.8 mg, Sugar 0.1 g
LIME-CILANTRO GRILLED STEAK
I found this recipe in a recent issue of Gemma's Homestyle Italian Cooking. It didn't strike me as very Italian sounding recipe, but it still sounds tasty.
Provided by HeatherFeather
Categories Steak
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine lime juice, cilantro, water, jalapeño pepper, garlic and cumin and pour into a large zip-top plastic bag.
- Add steaks, seal and shake bag to coat meat.
- Let marinate in refrigerator 1-2 hours,shaking bag every now and then.
- Toss marinade when ready to grill steaks.
- Grill steaks over medium heated (preheated) until cooked to your liking, turning once (about 15-20 minutes for rare to medium).
- Once cooked, season to taste with salt and pepper.
- Carve steaks into thin slices and serve.
Nutrition Facts : Calories 6.3, Fat 0.1, Sodium 2.8, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 0.2
GRILLED MARINATED FLANK STEAK WITH LIME-CHIPOTLE SAUCE
This is wonderful for Summer BBQ (even though I fire up the grill even during the middle of the winter). The flavors are wonderful. It may be a little spicy for some, but for the daring it's great. I found this recipe in the Oregonian newspaper, from Portland Oregon. I have many requests for this for dinner and for the recipe. Enjoy!!
Provided by GregV
Categories Meat
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 598.3, Fat 27.9, SaturatedFat 9.1, Cholesterol 154.2, Sodium 1857.3, Carbohydrate 29.9, Fiber 0.5, Sugar 25.4, Protein 51.2
GRILLED T-BONE STEAKS WITH CHIPOTLE AND CILANTRO BUTTER
This recipe is from the Take Home Chef series. Maybe the best steak you've ever eaten! We loved it!
Provided by the6-sranch
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the butter, chilies, cilantro and tequila in a bowl to blend.
- Lay a sheet of plastic wrap on a work surface. Spoon the chili butter over the center of the plastic wrap. Roll the chili butter into a cylinder. Refrigerate at least 2 to 3 hours or overnight.
- Cut the chili butter log crosswise into 8 slices.
- Sprinkle the steaks with salt and black pepper.
- Prepare a grill or grill pan over medium-high heat. (I used a cast iron skillet with one tablespoon of olive oil and one tablespoon of butter.).
- Grill the steaks for five minutes. Turn the steaks over and top each with 2 of the chili butter slices. Continue grilling for 5 minutes for medium-rare doneness, or until the butter begins to melt.
- Transfer the steaks to plates and serve.
STEAKS WITH GARLIC CILANTRO BUTTER
Tender juicy steaks dripping with herb butter makes this a crowd pleaser. Use a quality cut to truly enjoy this.
Provided by fraserwag
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Select steaks approx 1 inch thick. Allow steaks to come to room temperature so they cook quickly and evenly.
- Place slightly softened butter, garlic, cilantro, paprika and lemon juice in food processor, and pulse until well blended. Refrigerate resulting herb butter.
- Salt and pepper steaks.
- Grill steaks uncovered on hot bbq for 5 minutes on one side. Don't worry if it flames a bit.
- After 5 minutes, turn steaks, place lid on BBQ, close top vent half-way and cook about 8 minutes more. During this period, be sure to turn steaks every two minutes for even cooking. This should give you medium-rare to medium doneness.
- Remove steaks from grill.
- Place large dollops of herb butter on steaks, and allow steaks to rest 5 minutes on plate, covered, so juices get re-absorbed. This 5 minutes is a great time to use the BBQ to grill some veggies. I make grilled zucchini, yellow squash and portabella mushrooms. After grilling veggies, add some of the herb butter to them.
- For best flavor, use a charcoal grill with mesquite natural charcoal, but you can use a gas grill.
SIRLOIN STEAKS WITH CILANTRO CHIMICHURRI
Love grilled beef and southwestern food? Then you'll savor this mouthwatering 25-minute entrée. The cilantro-jalapeño relish takes steaks over the top.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. In food processor, place cilantro, onion, garlic, chile, lime juice, oil and 1/4 teaspoon of the salt. Cover; process until finely chopped. Blend in 2 to 3 teaspoons water to make sauce thinner, if desired. Transfer to small bowl; set aside until serving time.
- In small bowl, combine cumin, pepper and remaining 1 teaspoon salt; rub evenly over steaks. Place steaks on grill over medium heat. Cover grill; cook 7 to 10 minutes for medium-rare (145°F), turning once halfway through cooking.
- Serve 2 tablespoons chimichurri over each steak.
Nutrition Facts : Calories 290, Carbohydrate 3 g, Cholesterol 120 mg, Fiber 0 g, Protein 48 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 0 g, TransFat 0 g
GRILLED SALMON STEAKS WITH CILANTRO-GARLIC YOGURT SAUCE
This glaze will work on virtually any protein you can think of. Even tofu. Try it on shrimp, black bass or snapper fillets, chicken kebabs, or lamb chops.
Provided by Chris Morocco
Categories Bon Appétit Dinner Seafood Fish Salmon Chile Pepper Cilantro Yogurt Honey Wheat/Gluten-Free Grill/Barbecue Grill
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat; oil grate. Remove and discard seeds from 1 chile. Purée both chiles, garlic, cilantro, yogurt, oil, honey, and 1/4 cup water in a blender until smooth; season well with salt. Transfer half of sauce to a small bowl and set aside for serving.
- Season salmon steaks lightly with salt. Grill, turning once or twice, until flesh is starting to turn opaque, about 4 minutes. Continue to grill, turning often and basting with remaining sauce, until opaque all the way through, about 4 minutes longer. Serve with reserved sauce alongside.
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