MUSTARD GRILLED STEAKS
For a new idea for the grill, try this steak. Your family will be impressed at how delicious this is.-Sharon Kraeger, Plattsmouth, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients. Brush over both sides of the steaks and onion slices. Grill over hot heat, turning once, 15-20 minutes or until steaks have reached desired doneness and onion is tender. Brush occasionally with sauce during grilling. Serve onion slices alongside each steak.
Nutrition Facts :
MUSTARD-MARINATED FLANK STEAK
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
- In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
- Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
- Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.
GRILLED FLANK STEAK WITH MUSTARD GREENS
Provided by Michael Chiarello : Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare the grill pan and let it get smoking hot. Pour a tablespoon of the olive oil on one side of the meat and rub in. Season with salt and pepper to taste. Sprinkle half of the oregano on top and lightly press into meat. Flip and repeat process on the other side. Grill, turning once, for about 10 minutes or until done to your taste. Let rest for a few minutes before serving.
- While steak is cooking, heat the remaining oil until hot in a large saute pan. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally. After about 3 minutes the greens will have cooked down. Season with a large pinch of salt and cook another 3 minutes. Transfer to a bowl and let cool. Splash with vinegar to taste.
- Cut the flank steak across the grain into 1/4-inch slices. Serve with the greens and finish with drizzle of hot sauce, as desired.
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
GRILLED STEAKS WITH MUSTARD-HERB RUB
Make and share this Grilled Steaks With Mustard-Herb Rub recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Steak
Time 39m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine mustard, garlic, rosemary, thyme, oregano and pepper. Spread mixture on both sides of steaks.
- Grill steaks over medium coals, turning occasionally, 11 to 14 minutes for medium-rare to medium (if using top loin steaks, grill a little longer), turning halfway through cooking time. Season with salt to taste.
Nutrition Facts : Calories 1252, Fat 100.4, SaturatedFat 40.9, Cholesterol 308.4, Sodium 338.6, Carbohydrate 1.5, Fiber 0.5, Sugar 0.2, Protein 79.9
MEAN MR. MUSTARD STEAK
A zesty steak recipe that is easy to make, combining the wonderful flavor of seared steak with the tanginess of mustard.
Provided by The Gruntled Gourmand
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Score both sides of each steak by making diagonal slices. Season with grill seasoning. Brush each side of the steak with the mustard, then press 1/2 of the red onions into the mustard on one side of the steak.
- Melt the butter in a large skillet over high heat. Place the steaks onion side down in the skillet. Press the remaining onions evenly into the mustard on the top side of each steak. Cook steaks until they start to firm, and are browned on the outside and red in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Remove steaks from the skillet, and allow them to rest for 5 minutes before serving.
Nutrition Facts : Calories 558.4 calories, Carbohydrate 13.1 g, Cholesterol 137.2 mg, Fat 37.8 g, Fiber 1 g, Protein 38.3 g, SaturatedFat 16.5 g, Sodium 3640.5 mg, Sugar 1.7 g
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