Bbq Grilled Steak With Tomato Olive Relish Recipes

BBQ GRILLED STEAK WITH TOMATO-OLIVE RELISH

Steps:

• Combine barbecue sauce, lime juice and 1/2 tsp. pepper; pour over steaks in shallow dish. Turn to coat both sides of each steak. Refrigerate 1 hour to marinate, turning once.
• Heat grill to medium-high heat. Remove steaks from marinade; discard marinade. Grill steaks 15 to 20 min. or until done (160ºF). Transfer to cutting board; cover loosely with foil. Let stand 10 min. Meanwhile, combine tomatoes, olives, onions, dressing and remaining pepper.
• Cut steak into thin slices. Serve topped with tomato mixture.

GRILLED CAULIFLOWER STEAK WITH TOMATO RELISH

Steps:

• Put the cauliflower slices in a large resealable plastic bag or baking dish. Dissolve 3 tablespoons kosher salt in 5 cups water and pour over the cauliflower. Set aside for 45 minutes.
• Meanwhile, simmer the vinegar, sugar, fennel seeds and 1/4 teaspoon salt in a small saucepan over medium heat for 5 minutes. Add the tomatoes and cook, stirring, until soft, about 2 minutes more. Set aside.
• Preheat an outdoor grill or grill pan over medium heat.
• Drain the cauliflower and pat dry. Brush with extra-virgin olive oil and grill, covered, until lightly charred and crisp-tender, about 6 minutes per side. Serve the tomato relish over the steaks.

LAMB LEG STEAK WITH OLIVE RELISH AND TOMATOES

Steps:

• Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.)
• Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning.
• Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest.
• Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm.
• To serve, slice lamb into 1/8-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.

GRILLED SHELL STEAK WITH TOMATO-SCALLION RELISH

Steps:

• 1. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Lightly rub steak with some olive oil and sprinkle with herbes de Provence and salt and pepper to taste. Place tomatoes, scallions, and garlic cloves in a large bowl, coat with 1 tablespoon of olive oil and season with salt and pepper to taste.
• 2. Place steak on grill, arrange vegetables around it, and grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120degreesF to 125degreesF for rare; 125degreesF to 130degreesF for medium-rare; or 130degreesF to 135degreesF for medium, and the vegetables are charred. Transfer steak and vegetables to a cutting board and let rest 5 minutes.
• 3. Core tomatoes once cool enough to handle. Squeeze garlic cloves from their skins and chop with tomatoes and scallions until chunky. Transfer vegetable relish, including juice, to a bowl and stir in remaining olive oil, vinegar, and Worcestershire sauce. Season to taste with salt and pepper. Slice meat against grain and on an angle, and transfer to a plate or platter. Serve with relish and grilled bread.

STEAK SANDWICH/GARLIC BREAD/TOMATO-OLIVE RELISH/SKILLET FRIES

Steps:

• FOR THE STEAK:.
• Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes.
• Preheat broiler.
• Brush both sides of the bread with the garlic oil, place on a baking sheet and broil for 1 to 2 minutes on each side, until lightly golden brown.
• Heat grill pan over high heat until smoking.
• Brush steak on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper to taste.
• Grill for 4 to 5 minutes until golden brown on 1 side, turn over, reduce heat to medium and continue cooking to medium-rare doneness, 5 to 6 minutes.
• Remove from heat, let rest 10 minutes and slice into 1/4-inch thick slices.
• FOR THE TOMATO-BLACK OLIVE RELISH:.
• Combine all ingredients in a bowl.
• TO ASSEMBLE:.
• Place arugula on 4 slices of toast.
• Top with several slices of steak and a large spoonful of relish.
• Top with the remaining bread slices.
• SKILLET FRIES:.
• Heat olive oil in a medium cast iron skillet over medium heat.
• Add onions and cook until soft.
• Add peppers and garlic and cook for 3 to 4 minutes.
• Add potatoes and cook until golden brown, season with salt and pepper.

BASIL AND TOMATO RELISH FOR STEAK

Steps:

• Microwave the onion slices with two tablespoons of water for about two minutes.
• Saute the minced garlic until tender, about 5 minutes.
• Place vegetables in grilling basket and baste with olive oil.
• Grill mushrooms, onion, and tomatoes until tender, turning once (About 10 minutes for mushrooms, 15 minutes for onion, and 7 minutes for tomatoes).
• Remove the vegetables as they are done.
• Cut cooked onion and tomatoes into 1-inch pieces.
• Stir together in a medium bowl the basil, garlic, the 2 tablespoons olive oil, kosher salt, pepper and all vegetables.
• Spoon warm over steaks.

GRILLED STEAKS WITH MARINATED TOMATOES

Steps:

• In a small bowl, whisk the first 11 ingredients until blended. Place tomatoes in a 13x9-in. dish; pour beer mixture over top. Cover and refrigerate at least 1 hour. , Meanwhile, mix rub seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 8-10 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 5 minutes before cutting each steak into thirds., Place steaks on a platter. Top with tomatoes; drizzle with any remaining beer mixture.

GRILLED STRIP STEAKS WITH OLIVE-OREGANO RELISH

Steps:

• Prepare grill.
• Pit olives and coarsely chop. In a bowl stir together olives, onion, oregano, oil, pepper, and salt to taste. Pat steaks dry and season with salt and pepper. Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot oiled well-seasoned ridged grill pan over moderately high heat.) Serve steaks topped with relish.

GRILLED FLANK STEAK WITH SUMMER RELISH

Steps:

• Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 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 5 minutes., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.