SOUTHWEST STEAK
Steps:
- Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
- Whisk all of the ingredients in a bowl.
- Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.
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.
SOUTHWEST STEAK
Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. -Caroline Shively, Alexandria, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.
Nutrition Facts : Calories 187 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 259mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
GRILLED SOUTHWEST STEAK AND SALSA SANDWICHES
Fire up the grill for a sassy beef sandwich with salsa, avocado and cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Sprinkle both sides of beef with seasoned salt, garlic-pepper blend, chili powder and oregano.
- Place beef on grill over medium heat. Cover grill; cook 8 to 9 minutes, turning once or twice, until desired doneness. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
- Cut beef crosswise into thin slices. Spread about 2 tablespoons salsa on bottom of each bun. Top with beef, avocado, cheese and tops of buns.
Nutrition Facts : Calories 430, Carbohydrate 31 g, Cholesterol 65 mg, Fat 3, Fiber 3 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 820 mg, Sugar 2 g, TransFat 1 g
SOUTHWEST STEAK AND SALSA SANDWICH
A great way to serve grilled steak, and very easy. Recipe was found in in the Betty Crocker "Grill It!" cookbook. I hope you enjoy it.
Provided by OzMan
Categories Lunch/Snacks
Time 24m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Sprinkle meat on both sides with salt, garlic pepper, chili powder and oregano.
- Cover and grill meat 4-6 inches from heat for 8-9 minutes, turning once or twice, until desired doneness.
- Split and toast buns on grill for last few minutes grilling.
- Remove meat and slice across the grain into thin slices.
- Spread 2 Tbsp of salsa on bottom of each roll, top with steak, cheese, avocado and top of rolls.
Nutrition Facts : Calories 532.3, Fat 27.6, SaturatedFat 11.1, Cholesterol 92.9, Sodium 761, Carbohydrate 35.9, Fiber 4.4, Sugar 2.7, Protein 34.9
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
TRIPLE PEPPER STEAK SANDWICHES
Make parts of this steak sandwich recipe ahead of time and you can assemble the sandwich quickly for a weeknight meal. This fork-and-knife sandwich works very well with leftover fajita meat and peppers, or as a way to use leftover grilled steak or chicken. The chipotle cream sauce can be made up to three days in advance.-Robert Taylor, Shawnee, Kansas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Sprinkle steaks with salt and pepper. Grill, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing., Meanwhile, in a large skillet, saute sliced onion, mushrooms and poblano pepper in 2 tablespoons butter until tender. Remove from the heat; stir in sliced steak., In a small saucepan, saute chopped onion in remaining butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, chipotle, cumin and bouillon; cook and stir until thickened., Cut ciabatta in half horizontally, then cut into four equal portions. Place cheese on bottom bread slices; top with steak mixture, chipotle cream sauce and remaining bread. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
Nutrition Facts : Calories 768 calories, Fat 37g fat (20g saturated fat), Cholesterol 145mg cholesterol, Sodium 1013mg sodium, Carbohydrate 71g carbohydrate (9g sugars, Fiber 4g fiber), Protein 43g protein.
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- Place steak and onion in resealable food storage plastic bag. In small bowl, combine lime juice, tequila, oil, garlic, chili powder, cumin and salt; mix well. Pour over steak and onion in bag. Seal bag; turn bag to distribute marinade. Refrigerate 3 hours, turning occasionally.
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