EDDIE JACKSON'S FLANK STEAK
Provided by Eddie Jackson
Categories main-dish
Time 1h
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- To make the marinade, combine the oil, vinegar, garlic, mustard, oregano, parsley, rosemary, Worcestershire and some salt and pepper in a food processor and pulse until the garlic and herbs are incorporated in the oil.
- Place the steaks in a ziptop bag, pour the marinade over the steaks and marinate at least 30 minutes and up to overnight.
- Before grilling, remove the steaks from the bag and pour the remaining marinade into a small pan. Bring the marinade to a boil, lower to a simmer and cook for 2 to 3 minutes. Use this sauce to drizzle on the steaks as soon as you remove them from the grill.
- Prepare a gas or charcoal grill for high heat. When up to temperature, grease the grates with a little oil, then place the steaks over the hottest part of the grill. Depending on the thickness of the steaks and the temperature of the grill, the steaks should grill about 3 minutes per side for medium rare (flank steak is best served medium rare). Remove the steaks from the grill, drizzle with the sauce and let them rest for 5 to 7 minutes.
GRILLED BUFFALO STEAK
This grilled buffalo steak is simple to make and is just as hearty and flavorful as (but much leaner than) beef.
Provided by Derrick Riches
Categories Entree
Time 22m
Number Of Ingredients 13
Steps:
- Gather the ingredients.
- Place steaks in a resealable plastic bag. Combine remaining ingredients and pour over steaks. Seal bag and allow steaks to marinate in the refrigerator for 4 to 8 hours.
- Preheat grill for medium heat. Remove steaks from bag and discard marinade. Place steaks on the grill and cook for 6 minutes per side.
- Remove from heat, tent with aluminum foil, and let steaks rest for 10 minutes before serving.
- To prepare onion sauce, heat olive oil in a large skillet. Cook onions on high for 1 minute.
- Add red wine, reduce heat to medium and cook for 2 to 3 minutes.
- Add remaining ingredients and cook for an additional 5 to 6 minutes. Reduce heat to medium-low or low if necessary.
- Once cooked, remove from heat and serve on top of buffalo steaks.
- Enjoy!
Nutrition Facts : Calories 455 kcal, Carbohydrate 7 g, Cholesterol 60 mg, Fiber 1 g, Protein 23 g, SaturatedFat 6 g, Sodium 931 mg, Sugar 2 g, Fat 32 g, ServingSize Serves 4, UnsaturatedFat 0 g
EASY GRILLED CAULIFLOWER STEAKS
Cutting cauliflower into "steaks" is a great way to prepare your veggie while the grill is already fired up. Grilling the cauliflower adds a nice smoky flavor that pairs nicely with whatever else you are grilling.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk olive oil and grill seasoning together in a small bowl until smooth.
- Place cauliflower on a cutting board and trim off inedible leaves. Trim off the bottom of the cauliflower stem but make sure to keep the core intact. Cut the cauliflower in half. Cut 1-inch-thick "steaks" out of each half.
- Brush each side with the seasoned oil. Grill for 6 minutes. Flip over and grill for 6 minutes more.
Nutrition Facts : Calories 227.8 calories, Carbohydrate 23 g, Fat 14 g, Fiber 10.6 g, Protein 8.4 g, SaturatedFat 1.9 g, Sodium 814.5 mg, Sugar 10.1 g
GRILLED FLANK STEAK
Steps:
- Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
- Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
- Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
- Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
EDDIE'S BBQ GRILLED CHICKEN
This is from my SIL Merril's father, Eddie. I've had this and it is easy and very good. It combines several prepared sauces from your pantry. The recipe calls for par-boiling the chicken to speed things up. There is a short marination time. Kids love it! (Note-I guessed the ounces for the bottles since the recipe was given to me in terms of "bottles" without ounces mentioned.
Provided by Oolala
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Boil chicken for 10-20 minutes; remove and set aside in refrigerator.
- Blend rest of the ingredients in a pot and stir over medium heat until onions are tender.
- Remove from heat and let cool.
- Marinate chicken in this sauce for at least 1 hour.
- Put on the grill and cook until done.
Nutrition Facts : Calories 805.9, Fat 50.1, SaturatedFat 12.3, Cholesterol 172.5, Sodium 1000.1, Carbohydrate 43.2, Fiber 1.8, Sugar 12.8, Protein 44.3
GRILLED VENISON STEAKS
My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.
Provided by tcasa
Categories Venison Recipes
Time 8h55m
Yield 4
Number Of Ingredients 13
Steps:
- Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
- While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
- Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
- Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
- Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
- Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
- Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.7 g, Cholesterol 96.4 mg, Fat 31.1 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 202.6 mg
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