Broiled Steak With Rice Salad Recipes

BROILED STEAK WITH RICE SALAD

Steps:

• In a medium saucepan, bring rice and 1 1/2 cups water to a boil over high. Stir, cover, and reduce heat to low. Cook rice 15 minutes, remove from heat, and let stand, covered, 5 minutes.
• Meanwhile, heat broiler, with rack in top position. Place steaks on a broiler-proof rimmed baking sheet and season with salt and pepper. Broil until medium-rare, about 10 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 5 minutes.
• Transfer rice to a large bowl. Add carrots, chile, parsley, onion, vinegar, and sugar. Season with salt and pepper and toss to combine. Thinly slice steak against the grain and serve with rice.

BROILED STEAKS

Steps:

• Blend together butter, thyme and mustard; season with salt and pepper. Place butter on waxed paper or parchment; roll into a log about 1-1½" thick. Wrap in plastic and refrigerate until firm.
• Trim steaks of any exterior fat. (Leaving the fat on will result in a lot of smoke in your broiler.) Pat steaks dry with paper towels. Season both sides with salt and pepper. Do not use your oven's broiling pan; it's too shallow. Pour 2 cups of salt into a 3" deep disposable roasting pan, then place a cooling rack over the pan. The salt will catch any drips and prevent them from flaring or smoking. Place steaks on the rack.
• Place steaks in a preheated 375°F oven for 6-8 minutes to bring them up to temperature. Turn steaks over and pat dry again with paper towels. Let rest 10 minutes while preheating broiler.
• Place roasting pan in broiler, positioned so steaks are 1-1½" from the heating element. Broil 3 minutes, then turn steaks over and broil another 3 minutes. Continue flipping the steaks every 3 minutes until center registers 125-130°F (for medium-rare), 6-16 minutes. Transfer to a serving platter and top each steak with one quarter of the compound butter. Tent with foil and let rest about 5 minutes before serving.
• Note: timing depends on how strong your broiler is. Place a slice of plain white sandwich bread under your broiler, about 3" from the heat. If your bread is toasted in under 30 seconds, you have a very strong broiler and should use the shortest times. If longer than 2 minutes, your broiler is very weak, and use the longest cooking times.
• Note: for 1" steaks, prebake 6 minutes and flip every 2 minutes. For 1½" steaks, prebake 8 minutes and flip every 3 minutes. For 2" steaks, prebake 10 minutes and flip every 4 minutes.

GRILLED STEAK SALAD WITH ASIAN DRESSING

Steps:

• Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
• Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

BROIL A PERFECT STEAK

Steps:

• ADDITIONAL ITEMS - Cast Iron Skillet, Spatula or Tongs.
• Bring your 1 to 2 inch steaks to room temperature and use a clean cloth to remove excess moisture.
• Move oven rack 6 inches from heating element.
• Pre-heat oven and skillet by setting the oven to broiler for 15 to 20 minutes.
• Rub steaks with olive oil, kosher salt and coarsely ground pepper. NOTE: Use any seasonings of your choice.
• Once the skillet is pre-heated, pull out the oven rack and carefully lay steaks on the skillet. NOTE: Pan is Extermely Hot and will spit and splatter.
• Close oven and sear the steaks for 3 minutes on one side, turn and sear the opposite side for 3 minutes. DO NOT USE A FORK TO TURN STEAKS!
• Once seared, set the oven to 500F and cook using this Time Chart. Turn steaks half way through the remaining cooking time.
• Rare (120-130F)1" 0-1 minute, 1 1/4" 2-3 minute, 1 3/4" 4-5 minute
• Medium (140-150F) 1" 2-3 minute, 1 1/4" 4-5 minute, 1 3/4" 6-7 minute
• Medium Well(150-160F) 1" 4-5 minute, 1 1/4" 6-7 minute, 1 3/4" 8-9 minute
• Remove steaks from the oven and let rest for 5 minutes.
• Serving on warm plates is recommended to maintain meat temperature.
• I can not stress this tip enough -- Keep the fork in the drawer until ready to eat. Never pierce the meat during cooking.

PAN BROILED FLANK STEAK SALSA SALAD

Steps:

• Heat a black iron skillet until very hot; add some Kosher salt. Add the flank steak and saute, without stirring for 2 to 3 minutes. Turn over and pan broil for another 4 minutes or until rare.
• Cut the steak, on the bias, into very thin strips, across the grain and toss, while still warm with some salsa and fresh lime juice; season with salt
• Make a wreath of the greens on a plate, mound the salsa steak in the center and garnish with chopped red pepper and cilantro, if you wish.

CHILI-RUBBED STEAK WITH BLACK BEAN SALAD

Steps:

• Rub steak with chili powder and salt. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°)., Heat rice according to package directions. Transfer rice to a small bowl; stir in beans and salsa. Slice steak thinly across the grain; serve with bean salad. If desired, sprinkle with cilantro.