PEPPERED STEAKS WITH SALSA
We grill all year, and beef is so good cooked outdoors. The simple marinade makes the steak very juicy. We enjoy them with the refreshing salsa and tortillas. -Robin Hyde, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the first eight ingredients. Pour 1/2 cup into a shallow dish; add steaks and turn to coat. Cover; refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade for basting. , Combine salsa ingredients; cover and chill. , Drain and discard marinade from steaks. Grill, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with reserved marinade. Serve with salsa.
Nutrition Facts : Calories 344 calories, Fat 18g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 832mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 4g fiber), Protein 39g protein.
STEAK WITH OLIVE SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat a grill to high. Combine the oil, garlic and rosemary in a shallow dish. Add the lamb, turn to coat and season with salt and pepper. Mix the parsley and olives in a bowl.
- Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter.
- Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper.
- Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.) Transfer to a cutting board and let rest 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.
Nutrition Facts : Calories 346, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 313 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 31 grams
FLANK STEAK WITH SALSA VERDE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
- Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
- Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
STEAK SANDWICH WITH SALSA VERDE
Provided by Wanna Make This?
Categories main-dish
Time 30m
Yield 2 sandwiches
Number Of Ingredients 12
Steps:
- Preheat the broiler to high.
- Heat a large stainless steel or cast-iron skillet or griddle over medium-high heat. Sprinkle one side of the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons of the oil to the hot pan and heat. Add the steak seasoned-side down and sprinkle the other side with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until the steak reaches an internal temperature of 130 to 135 degrees F, about 7 minutes per side; the steak will keep cooking as it rests. Let it rest for 7 to 10 minutes.
- While the steak is resting, add the mint, parsley, capers, vinegar and anchovies to a food processor (or chop and add to a bowl). Pulse until finely chopped. Add the lemon juice and remaining oil and pulse until combined. Season with salt and pepper. Put the salsa into a bowl.
- Slice steak into thin strips, about 1/4-inch thick.
- Layer the grated cheese on the cut sides of the bread loaves. Broil until melted and bubbly.
- Evenly layer the steak, salsa verde and arugula on the bread. Serve immediately.
SLICED STEAK WITH ROASTED-CORN SALSA
Categories Beef Tomato Quick & Easy Dinner Steak Corn Summer Grill Grill/Barbecue Healthy Jalapeño Cilantro Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Prepare grill for cooking.
- Make corn salsa:
- Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
- Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.
- Grill steak:
- Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.
- While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens.
- Spoon corn on top of sliced steak and pour over any accumulated juices.
PAN-SEARED STEAK WITH SALSA VERDE
Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 9
Steps:
- For the salsa verde: In a small bowl, mix together parsley, capers, shallot, vinegar, mustard, and 1 tablespoon water; season with salt and pepper.
- For the steak: In a small skillet, heat 2 teaspoons of the oil over medium-high. Season steak generously with salt and pepper. Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. Remove steak from pan; let rest 5 minutes. Serve with sauce.
- For the green beans: Meanwhile, in a small saucepan, bring 1 inch salted water to boil over high heat. Add green beans; cover. Cook until crisp-tender, about 5 minutes. Drain beans, place on a plate, and drizzle with remaining teaspoon oil. Season with salt and pepper.
Nutrition Facts : Calories 634 g, Fat 45 g, Protein 44 g
MEXICAN SALSA STEAK
I wanted my steak to have a bit of zip so made up this recipe. I did enjoy it! I used recipe#25977 Fresh Cut Salsa but you may use the Salsa of your choice - It should be fresh salsa though not canned. I made the recipe for 4 steaks but it is very easy to cut it back to one or two steaks - Do not use less than 1 cup of Salsa. The best cheese to use would be an unpasterized Mexican Farmers Cheese, Provencal, Mazzarello, or American Jack. The softer cheeses will be best not cheddar etc.
Provided by Bergy
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle the Adobo spice on both sides of the steak and rub it in well, Season with salt & pepper let the steaks rest 1-2 hours.
- Heat a heavy skillet over High heat, if necessary add a light spray of Veggie oil to the pan.
- Fry the steak for apprx 2 minutes each side (depends on the thickness, my steak was just over 1/2" thick).
- Turn heat down to medium.
- Place the cheese slices down the center of the steaks, pour salsa around the steaks, cover and continue cooking until the cheese has melted.
- Serve with plain rice or pasta with the salsa from the steaks poured over top as a sauce.
Nutrition Facts : Calories 410.3, Fat 27.9, SaturatedFat 17.4, Cholesterol 72.6, Sodium 1872.4, Carbohydrate 17.5, Fiber 2.1, Sugar 4, Protein 24.3
STEAK WITH CITRUS SALSA
A lime juice marinade really perks up these grilled steaks, and the snappy, light citrus salsa is a super change from the usual heavy steak sauce. I brighten up winter meals by broiling the meat and serving it this way. -Kathleen Smith, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 20
Steps:
- In a shallow dish, combine the first six ingredients; add beef. Cover and refrigerate for 2 hours or overnight, turning occasionally. , Drain and discard marinade. Broil or grill steak, uncovered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Combine salsa ingredients in a bowl. Cut steak across the grain into thin slices. Serve with salsa.
Nutrition Facts : Calories 203 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 719mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
SLOW-COOKER SALSA SWISS STEAK
Come home to this Swiss beef steak recipe that is slow-cooked for dinner using vegetables, canned mushroom soup and Old El Paso® Thick 'n Chunky salsa.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 5
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over medium-high heat until hot. Sprinkle steak with salt and pepper. Place steak in skillet; cook 4 to 6 minutes or until well browned, turning once.
- Transfer steak to 4 to 6-quart slow cooker. Top with onion and bell pepper. In same skillet, combine soup and salsa; mix well. Pour over vegetables and steak.
- Cover; cook on low setting for 8 to 10 hours.
- Remove steak pieces from slow cooker; place on serving platter. Stir sauce well. Serve sauce with steak.
Nutrition Facts : Calories 260, Carbohydrate 10 g, Cholesterol 70 mg, Fiber 1 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 950 mg, Sugar 4 g
STEAK WITH TOMATO SALSA
This is a very quick and easy dish from Weight Watcher (4 pts. per serving!). The salsa can be made evern more colorful by using a variety of tomatoes, be creative!
Provided by Irish in the City
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler (or grill or however you want to cook the steak) Combine tomatoes, onion, japs, lime juice, cilantro, corn and tsp salt, set aside.
- (I like to make this a few hours early and let it marinate in the fridge) Smash garlic and salt with knife and make a paste; add cumin and pepper and then spread over steak.
- Cook the steak however you like and serve with salsa!
Nutrition Facts : Calories 292.7, Fat 18.7, SaturatedFat 7.4, Cholesterol 76, Sodium 209.7, Carbohydrate 8.2, Fiber 1.4, Sugar 1.9, Protein 22.9
SALSA STEAK GARLIC TOASTS
These open-faced steak sandwiches play up the popular combo of steak and garlic bread. The salsa, sour cream and garnish elevate it into quick, satisfying meal. Substitute chopped green onions or chives for the cilantro if desired. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Prepare garlic toast according to package directions., Meanwhile, in a large skillet, heat oil over medium heat. Saute steak until no longer pink, 3-5 minutes; drain. Stir in salsa; cook and stir until heated through. Serve over toast. Top with sour cream and cilantro.
Nutrition Facts : Calories 375 calories, Fat 16g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 721mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.
CROCK POT SALSA STEAKS
This was a throw-together dish that resulted from defrosted meat, no fresh veggies, and a deep desire to break out my crock pot. The meat was falling apart tender (enough so that my 14 month old could eat it with no problems) and the juice was perfect over mashed potatoes. I'm sure you could use more steaks that what I did for the amount of juice, but this is typed out just as I made it.
Provided by Actressdancer
Categories Steak
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Press garlic cloves into the crock pot using garlic press, or finely mince using another method, adding juice and pulp to the crock. For the beginner cook, 1 Tbs of dry minced garlic can be substituted.
- Add all other ingredients to the crock except steaks.
- Whisk together until well blended and tomato paste is no longer clumpy.
- Submerge steaks in sauce.
- Cover and simmer 4-5 hours on HIGH.
STRIP STEAKS WITH MANGO SALSA
Carrots add beautiful color and texture to this very flavorful mango salsa, which is served over well-seasoned New York strips. This tasty dish, created by our Test Kitchen, will make you star of the cookout!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place 1/2 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain and cool. , In a small bowl, combine the mango, avocado, red pepper, lime juice, cilantro, salt, cumin and carrots. Refrigerate until serving. , Sprinkle taco seasoning over both sides of steaks. Grill, covered, over medium-hot 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°). Serve with mango salsa.
Nutrition Facts :
PULLED FLANK STEAK SALSA STYLE
Make and share this Pulled Flank Steak Salsa Style recipe from Food.com.
Provided by Rita1652
Categories Sauces
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place flank pieces into a ziplock bag follow with the next ingredients including and up to garlic.
- Massage into meat.
- Add everything to crock.
- Cook at low for 8 hours.
- Remove meat and shred with forks.
- Place back into crock.
- Serve over rice, in a bun, or in a tortilla with avocado, cheese, sour cream.
Nutrition Facts : Calories 472.4, Fat 19.4, SaturatedFat 7.9, Cholesterol 93, Sodium 1263.8, Carbohydrate 23.3, Fiber 4, Sugar 13.1, Protein 51.4
FRESH RESTAURANT-STYLE SALSA
This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!
Provided by NicoleMcmom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 24
Number Of Ingredients 10
Steps:
- Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.
Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g
SWISS STEAK SALSA
With just a few stock cupboard items and some decent round steak you can make this tender, one-pan meal that's sure to please yourself and your family. I don't like "spicy" dishes so I used a mild salsa. The choice is yours.
Provided by Recipewrestler
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice round steak into thin strips.
- I find that a sharp knife and partially frozen meat makes this easiest.
- Pour oil into good-sized frying pan.
- Brown round steak until no pink is apparent.
- Add onion soup mix, 1 cup water and salsa.
- Stir until well mixed.
- Bring to boil, lower heat, cover and simmer for 45 minutes.
- Add two cups water and one cup uncooked rice.
- Stir and bring back to boil.
- Cover and cook on medium heat for 20 to 25 minutes, until rice is done.
Nutrition Facts : Calories 470, Fat 10.4, SaturatedFat 3.2, Cholesterol 92.3, Sodium 1517, Carbohydrate 49.5, Fiber 3, Sugar 5.2, Protein 42.7
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STEAK & SALSA VERDE | BEEF RECIPES | JAMIE OLIVER RECIPES
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