Grilledtunasteakswithtomatoandherbtopping Recipes

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.

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.

Steps:

• Heat grill pan to very very hot.
• Rub seasoning evenly onto steaks then drizzle with olive oil and let it marinate for 10 minutes at room temperature.
• Place steaks in pan searing the steaks for 2 to 3 minutes on each side.
• After the steaks are seared, reduce the heat to moderately hot to hot and continue cooking the steaks to a desired doneness using the timing suggestions below.
• Transfer the steaks to a platter, and let rest 5 minutes before slicing and serving.
• Cooking times below include the initial searing time. Give filet mignon one minute less to cook than other steaks.
• DO NOT OVERCOOK.
• For best results, check the internal temperature for doneness with an instant-read thermometer a couple of minutes before the end of suggested cooking time.
• Thickness and Times for Rare (120-130°F):.
• 1 inch 8 minutes;.
• 1 1/4 inches 10 minutes;.
• 1 3/4 inches 12 minutes;.
• Thickness and Times for Medium Rare (130-140°F).
• 1 inch 10 minutes;.
• 1 1/4 inches 12 minutes;.
• 1 3/4 inches 14 minutes;.
• Thickness and Times for Medium (140-150°F):.
• 1 inch 13 minutes;.
• 1 1/4 inches 15 minutes;.
• 1 3/4 inches 17 minutes;.
• Thickness and Times for Medium Well (150-160°F):.
• 1 inch 18 minutes;.
• 1 1/4 inches 20 minutes;.
• 1 3/4 inches 22 minutes;.

Steps:

• In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
• Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
• Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

Steps:

• Chop 2 cloves of the garlic and add to a large resealable bag. Add the steak, oil, vinegar, basil, red pepper flakes, 1/4 cup of the Worcestershire sauce and 1/2 teaspoon each salt and pepper. Seal the bag and turn several times to coat the meat. Refrigerate, turning the bag occasionally, at least 4 hours and up to overnight.
• When ready to cook, prepare a grill for high heat.
• Chop 1 clove garlic and add to a medium bowl. Add 6 tablespoons of the butter, the remaining 1 teaspoon Worcestershire sauce, half of the shallots and 3/4 teaspoon salt and stir together until well combined. Fold in the parsley and chives; set aside.
• Stack two 18-inch pieces of foil on a work surface. Pile the potatoes in the middle, dot with 1 tablespoon butter and sprinkle with 1 teaspoon salt. Bring the foil up and over the potatoes and seal tightly. Put the potatoes on the grill, cover the grill and cook for 10 minutes.
• After the potatoes have cooked for 10 minutes, remove the steak from the marinade, letting the excess drip off, and put it on the grill next to the potatoes; leave the other half of the grill empty for the spinach. Grill the steak, flipping every 4 to 5 minutes, until a thermometer inserted into the thickest part registers 130 degrees F, 16 to 20 minutes for medium rare. Transfer the steak to a cutting board and let rest 10 minutes before thinly slicing. Let the potatoes continue to cook until tender throughout, about 25 minutes total. (They should be ready about when the steak is.)
• Meanwhile, put a large cast-iron skillet on the empty side of the grill. Chop the remaining 3 cloves garlic and add to the skillet with the remaining shallots and 1 tablespoon butter. Heat until the butter is melted and the shallots and garlic are softened, about 3 minutes. Add the spinach and cook, tossing with tongs, until wilted and most of the moisture has evaporated, about 8 minutes.
• Push the spinach to one side of the skillet. Being careful of the steam, open the packet of potatoes and dump them into the other side of the skillet. Remove the skillet from the grill. Spread the herb butter over the steak and potatoes before serving.

Steps:

• Combine the topping ingredients in a small bowl; stir well. Cover and let it stand at room temperature at least 1 hour.
• Place the tuna steaks in a large, heavy-duty, zip-lock plastic bag.
• Combine 2 tbsp olive oil, and the next 6 ingredients in a small bowl; stir well. Pour the marinade mixture over the tuna steaks. Seal bag securely. Marinate in the refrigerator 30 minutes.
• Remove the steaks from the marinade; discarding the marinade. Spray a grill basket with cooking spray, and place the steaks in the basket. Grill steaks, covered, over medium coals 5 minutes on each side or until fish flakes easily when tested with a fork.
• Remove steaks to a serving platter and serve with the tomato topping.

Steps:

• Mix first 4 ingredients; reserve 1/4 cup. Pour remaining steak sauce mixture over steaks in shallow glass dish; turn to evenly coat both sides of steak with sauce. Refrigerate 30 min. to marinate.
• Heat grill to medium-high heat. Remove steaks from marinade; discard marinade.
• Grill steaks 4 to 5 min. on each side or until medium doneness (160°F). Cut steaks in half; serve topped with reserved sauce.

Steps:

• Prepare a charcoal or gas grill for medium high heat or preheat a ridged grill pan over a medium high flame.
• Wash and pat the tuna dry with paper towels.
• Brush both sides of the tuna with the oil and sprinkle with the salt and pepper.
• Grill the tuna until just seared on the outside but still rare in the center, about 2 minutes per side.
• If desired, continue cooking the tuna until just cooked through in the center, about 2 minutes longer per side.
• Using a metal spatula, transfer the tuna to a cutting board and set aside for 5 minutes.
• Using a large sharp knife, cut the tuna across the grain and on a bias into 1/2-inch thick slices.
• Arrange the slices on a serving plate.
• Drizzle with lemon juice and serve with basil pesto.