GRILLED STEAK
Steps:
- In a dish put steak, garlic, thyme, and olive oil. Turn the steak in the ingredients a few times and allow to marinate in the refrigerator for 1 hour. Heat a grill or skillet with grill ridges to high heat.
- Before grilling, remove garlic, and thyme from steak. Season well with salt and pepper, and grill to desired doneness.
- Serve steak with Gorgonzola cream sauce, spinach, and Matchstick fries.
- In a small saucepan, melt the butter. Add the onions, and thyme, then whisk in the flour. Cook the flour for 1 minute. Add heavy cream and sherry, and continue to whisk. Bring the mixture to a simmer to allow flour to cook out. After cream simmers for about 2 minutes, add the cheese to melt. Season with salt and pepper.
- Heat a skillet to almost smoking. Add the olive oil, garlic, and spinach. Saute quickly, turning the spinach over in the pan, season with the salt and pepper. When spinach is just wilted in the pan it is ready. Remove from the heat and serve.
- Fill a deep pot halfway full with oil. Heat the oil to 350 degrees F. Carefully add the potatoes to the hot oil and fry for 1 minute. Drain and reserve.
- When you are ready to serve the potatoes, make sure your oil is at 350 degrees F, and fry until crisp, and golden. Drain the fries on a paper towel and season with salt, to taste.
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
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.
GARLIC GRILLED STEAKS
Take steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 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°). Brush generously with garlic mixture during the last 4 minutes of cooking.
Nutrition Facts : Calories 373 calories, Fat 17g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 1013mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
WORLD'S BEST GRILLED STEAK
Tender juicy steaks on the grill are one of life's pleasures. This is the best marinade we have ever come across. It is the perfect blend of flavors and it leaves the meat tender without being overpowering. Note: I'm not sure of the origins of this recipe, I don't see a duplicate. Will post a picture.
Provided by Chef Dee
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients, pour over steaks.
- Marinate 3 hours, turning frequently.
- Grill to your liking.
More about "grilled steak recipes"
50 GRILLED STEAK RECIPES AND IDEAS - FOOD NETWORK
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Estimated Reading Time 6 mins
- Basic Skirt Steak Let 1 skirt steak (about 1 1/4 pounds) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, 2 to 5 minutes per side, depending on the thickness, for medium rare.
- Chimichurri Mix 1 cup each finely chopped parsley and cilantro, 1 bunch finely chopped scallions, 1 finely chopped garlic clove, 1 tablespoon finely chopped oregano, 1/2 cup olive oil and 1/4 cup red wine vinegar; season with salt and pepper.
- Sriracha-Scallion Marinate 1 skirt steak in 3 tablespoons Sriracha, 2 tablespoons each soy sauce and vegetable oil, 1 bunch chopped scallions and 1/2 teaspoon kosher salt in the refrigerator, 2 to 4 hours.
- Garlic-Lime Marinate 1 skirt steak in 2 tablespoons vegetable oil, 1 tablespoon chili powder, the juice of 2 limes, 4 minced garlic cloves, 1 teaspoon kosher salt and 1 sliced onion in the refrigerator, 2 to 4 hours.
- Chinese Orange Marinate 1 skirt steak in the zest and juice of 1/2 orange, 4 minced garlic cloves, 1 tablespoon each brown sugar, soy sauce, dry sherry and minced ginger, 1/4 teaspoon sesame oil and 1 teaspoon kosher salt in the refrigerator, 2 to 4 hours.
- Basic Flank Steak Let 1 flank steak (3/4 to 1 inch thick, about 1 1/4 pounds) come to room temperature. Pat dry and season with salt and pepper. Grill on oiled grates over medium-high heat, 5 to 6 minutes per side for medium rare.
- Bloody Mary Pierce 1 flank steak all over with a fork; toss with 1/2 cup tomato-vegetable juice, 1 tablespoon each horseradish and Worcestershire sauce, 3/4 teaspoon each celery seeds and kosher salt, and 1 thinly sliced lemon.
- Barbecue Pierce 1 flank steak all over with a fork. Mix 2 tablespoons barbecue sauce, 1 tablespoon each dark brown sugar and chili powder, and 1/4 cup chopped cilantro; rub all over the steak and refrigerate 4 to 8 hours.
- Balsamic-Herb Pierce 1 flank steak all over with a fork; toss with 3 tablespoons balsamic vinegar, 2 tablespoons olive oil, 4 minced garlic cloves and 1 teaspoon each kosher salt, minced rosemary and oregano.
- Kiwi Pierce 1 flank steak all over with a fork. Mix 1 minced kiwi with 1 teaspoon kosher salt; rub on the steak. Refrigerate 45 minutes. Grill (see No. 6).
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