Grilled Herb Steaks Recipes

Steps:

• Mix all ingredients except beef steaks in shallow glass or plastic dish. Add beef; turn to coat with marinade. Cover and refrigerate at least 4 hours, turning beef occasionally.
• Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Cover and grill beef 4 to 5 inches from medium heat 12 to 16 minutes for medium doneness, turning once.

Steps:

• Mix oil, lemon juice, parsley, garlic, basil and pepper.
• Roll steak in mixture and leave in refrigerator for 1 hour.
• Place meat on the rack of a grill pan and cook 10 cm (4 inches) under a pre-heated grill for 5 to 7 minutes in total (rare) or 7 to 10 minutes in total (medium), basting meat with remaining oil mixture.
• Season with salt and serve immediately.

Steps:

• In small bowl, mix mustard, rosemary, pepper and garlic. Cover and let stand 30 minutes if desired.
• Heat gas or charcoal grill. Spread mustard mixture on both sides of beef.
• Carefully brush grill rack with vegetable oil. Place beef on grill over medium heat. Cook uncovered 1 minute on each side to seal in juices. Cover grill; cook 8 to 9 minutes longer for medium doneness, turning once.

Steps:

• In a small bowl, mix together herbs, salt, and pepper. Rub herb mixture onto steak and place in a shallow dish. Drizzle steak with olive oil and let stand at room temperature for 1 hour.
• Preheat, clean, and oil a grill or grill pan over high heat. Place steak on grill pan and cook 3 minutes. Rotate steak 110 degrees to make crosshatching grill marks, if desired, and continue cooking an additional 2 to 3 minutes. Turn and continue cooking 2 to 5 minutes more for a rare steak and 4 to 7 minutes for medium-rare.
• Transfer steak to a cutting board and let stand 5 minutes before slicing and serving.

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:

• In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
• Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
• Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

Steps:

• In a shallow dish, combine the first 8 ingredients. Add the steaks and turn to coat. Cover; refrigerate overnight., Drain and discard marinade. Combine the steak seasonings; sprinkle over steaks., Grill steaks, covered, over medium heat or broil 3-4 in. from the 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°)., For herb butter, in a small bowl, beat the butter, parsley and horseradish until blended. Spoon 1 tablespoon herb butter over each steak.