CAULIFLOWER STEAKS WITH ROASTED RED PEPPER & OLIVE SALSA
Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks - use the middle part as it's larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
- Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.
Nutrition Facts : Calories 277 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
GRILLED CHILE FLANK STEAK WITH SALSA
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
- To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
- Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
- When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
- Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 5 grams
STEAK AND SALSA
Steps:
- Place the steaks in a single layer in a large glass or ceramic baking dish. Whisk the remaining ingredients together in a bowl and pour over the steaks, making sure both sides are coated. Cover loosely and refrigerate for 12, or preferably 24 hours, turning every 2 or 3 hours.
- 1 1 /2 hours before serving, make the sauce: combine the tomatoes, vinegar, cilantro, olive oil, salt, and pepper in a blender. Blend for 1 minute, or until smooth and emulsified. Transfer to a glass or ceramic bowl, add the onion and green pepper, cover with plastic wrap, and let sit at room temperature.
- Half an hour before serving, remove the steaks from the refrigerator and allow them to come to room temperature.
- When ready to serve, preheat a grill or griddle pan to high heat. Shake the steaks dry and grill them for 6 to 8 minutes on each side, or until done to your liking. Let the steaks rest, loosely covered with foil, for 5 to 7 minutes. Carve the meat across the grain into 1 inch slices and serve with white rice and Molho Campanha.
SKIRT STEAK WITH SALSA VERDE SALAD
Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.
Provided by Lidey Heuck
Categories dinner, meat, salads and dressings, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
- Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
- In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
- Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
- While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.
More about "steak with olive salsa recipes"
FLANK STEAK WITH HERBED SALSA RECIPE - JAMIE OLIVER
From foodandwine.com
5/5 Total Time 30 mins
- Light a grill or heat a grill pan. In a bowl, combine the tomatoes with the scallions, cilantro, mint, jalapeño, garlic and lemon juice. Season the salsa with salt and pepper.
- Rub the steak with the oil and season with salt and pepper. Grill over high heat until nicely charred outside and medium-rare, 3 minutes per side. Transfer the steak to a carving board; let rest for 5 minutes. Thinly slice the steak across the grain and serve with the salsa.
MY ORIGINAL MEDITERRANEAN OLIVE SALSA - FROM CHEF TO …
From fromcheftohome.com
CAULIFLOWER STEAKS AND PURéE WITH WALNUT-CAPER SALSA
From bonappetit.com
FLANK STEAK WITH ORANGE AND AVOCADO SALSA RECIPE
From simplyrecipes.com
CAULIFLOWER STEAK WITH OLIVE AND CAPER SALSA - COOK …
From cookrepublic.com
STEAK WITH GRILLED SCALLION SALSA VERDE RECIPE | BON APPéTIT
From bonappetit.com
TOMATO-OLIVE SALSA RECIPE - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
Cuisine ItalianCategory Marinades, Rubs & SaucesServings 1.5
STEAK SALSA MARINADE RECIPE (SMOKING OR GRILLING) - SIP BITE GO
From sipbitego.com
Ratings 3Total Time 20 minsCategory Condiments, Main CourseCalories 568 per serving
GRILLED SKIRT STEAK WITH FRUIT-AND-GREEN-TOMATO SALSA RECIPE
From foodandwine.com
FIRE-ROASTED VEGETABLE SALSA RECIPE: HOW TO MAKE IT - TASTE OF …
From tasteofhome.com
SAUCE VIERGE | RECIPETIN EATS
From recipetineats.com
BEYOND STEAK TACOS WITH SALSA VERDE - BEYONDMEAT.COM
From beyondmeat.com
HOW TO MAKE SPICY LEMON PESTO FLAT IRON STEAKS - CHICAGO SUN-TIMES
From chicago.suntimes.com
GRILLED STEAK WITH PINEAPPLE SALSA RECIPE - HEALTHY FITNESS MEALS
From healthyfitnessmeals.com
STEAK & SALSA VERDE RECIPE BY JAMIE OLIVER: STAR TESTED
From thestar.com
STEAK & SALSA VERDE | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
CHIMICHURRI SAUCE RECIPE — THE MOM 100
From themom100.com
21 LEFTOVER STEAK RECIPES THAT TRANSFORM LAST NIGHT'S DINNER
From cooking.lovetoknow.com
BEST GRILLED STEAK SALAD RECIPE - HOW TO MAKE GRILLED STEAK SALAD
From delish.com
RECIPE: A GRILLED STEAK SALAD FROM LARK CHEF JOHN SUNDSTROM
From seattlemet.com
STEAK WITH ITALIAN SALSA VERDE AND VEGGIES - THE DEFINED DISH
From thedefineddish.com
RICH ALASKA BLACK COD SHINES WITH A SPICY AND NUTTY SALSA
From adn.com
CARNE ASADA RECIPE FROM 'EVA LONGORIA: SEARCHING FOR MEXICO' | CNN
From cnn.com
AIR FRYER STEAK BITES - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
STEAK WITH HERB SAUCE (BISTECCA CON SALSA DELLE ERBE) | SAVEUR
From saveur.com
You'll also love