GRILLED BLACK-PEPPER BEEF
One grilled flank steak, thinly sliced and skewered or made into banh mi sandwiches, is a delicious, economical, efficient way to feed a crowd. Guests can embellish their sandwiches with some vegetables from the summer-roll platter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat a grill or grill pan to medium-high heat. Rub steak with oil and season with salt and pepper; let stand 10 minutes.
- Grill steak, flipping once, until charred on both sides and a thermometer inserted into thickest part of steak reaches 125 degrees for medium-rare, about 6 minutes. Let steak rest at least 20 minutes and up to 1 hour. Thinly slice steak against the grain and thread onto bamboo skewers. Serve with nuoc cham sauce, bread, herbs, and vegetables.
GRILLED PEPPERED STEAKS
I once wanted a peppered steak for supper, so I tossed some spices together and came up with this recipe. My family thoroughly enjoyed it.-Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.
Nutrition Facts : Calories 301 calories, Fat 10g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 1039mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
BLACK PEPPER BEEF
Hei Jiao Niu Liu (黑椒牛柳), or Black Pepper Beef, is a fast, easy stir-fry made with beef, onions, and peppers seasoned with oyster sauce and loads of black pepper. My take on this Chinese classic features big juicy chunks of steak, which gives the dish more substance and a bold, beefy taste.
Provided by Marc Matsumoto
Categories Entree
Time 14m
Number Of Ingredients 11
Steps:
- Put the black peppercorns in a mortar and use a pestle to crack the peppercorns coarsely. If you don't have a mortar and pestle, put the peppercorns in a freezer bag, and use a rolling pin to crush them.
- In a bowl, whisk the oyster sauce, Shaoxing, soy sauce, sesame oil, and most of the black pepper (saving a little to garnish). Add the potato starch and mix that in until there are no lumps left. Stir the beef in, to coat evenly and let it marinate while you prepare the vegetables.
- Once all the prep is done, heat a frying pan over medium-high heat until hot. Add the vegetable oil, and then use tongs to add the beef in a single layer. Try to leave as much of the marinade in the bowl as possible.
- Fry the beef on one side until golden brown, and then flip each piece and fry the second side until browned.
- Dump the onions, bell pepper, and garlic into the pan and turn the heat to high. Stir-fry, tossing the contents of the pan periodically to ensure everything cooks evenly.
- When the onions become translucent, add the remaining marinade and toss everything together until the black pepper beef is shiny and evenly coated with sauce.
- Serve with rice and garnish with the remaining black pepper (to taste).
Nutrition Facts : Calories 428 kcal, Carbohydrate 11 g, Protein 23 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 502 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BLACK PEPPER-CRUSTED ROAST BEEF WITH GRAVY
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h50m
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- For the meat: Preheat the oven to 500 degrees F.
- Sprinkle the roast beef generously on all sides with salt and coat with the pepper. Put the roast on a rack in a roasting pan. Arrange the garlic halves in a single layer of foil with some foil to spare. Drizzle with olive oil and sprinkle with salt. Wrap the foil over the garlic into a little package and place in the oven. Roast 45 minutes, then set aside.
- Meanwhile, place the roasting pan in the center of the oven and cook, undisturbed, for 20 minutes. Lower the temperature to 350 degrees F, and continue to cook until a thermometer inserted in the center of the meat registers between 135 and 140 degrees F for medium-rare, about 2 hours Remove the roast beef and place it on a cutting board to rest for 20 minutes. (The roast temperature will continue to increase as it rests; the end slices will be more well done.)
- For the gravy: Pour off excess grease from the roasting pan, then add the wine and bring to a boil over a burner. Reduce the liquid by half and whisk in the mustard. Add the stock and simmer until the sauce thickens slightly, 8 to 10 minutes. Add the lemon juice. Season to taste.
- Squeeze 4 of the garlic halves like lemons over the blender to release the flesh from the skins, allowing the flesh to fall into the blender. Ladle some of the gravy into the blender and blend until smooth. Whisk the garlic back into the gravy. Squeeze the remaining garlic halves directly into the gravy and use the back of a spoon to smash them into the gravy. Taste for seasoning.
- Serve the roast whole on the platter to carve at the table with the gravy on the side, or arrange slices of beef on a platter and coat with a layer of the gravy.
BLACK PEPPER BEEF
Provided by Rachael Ray : Food Network
Categories main-dish
Time 5h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring the beef to room temperature. Pat dry and sprinkle with salt. Dredge the beef lightly in flour, shaking off the excess.
- Heat about 1 tablespoon EVOO in a Dutch oven over medium-high heat. Brown half the beef and transfer to a plate. Add another 1 tablespoon EVOO to the pot and brown the remaining beef. Return all the beef to the pot and add the stock and enough water to cover the beef. Stir in the garlic and bay leaf and bring to boil. Reduce the heat to medium-low, partially cover the pot and simmer for 2 hours. Stir in the red wine, tomato paste and pepper and cook until the beef is tender enough to fall apart and the sauce is thick, 2 to 3 hours more.
- When the beef is almost finished cooking, cook the potatoes in a pot of boiling water until tender, 12 to 15 minutes. Drain and return to the hot pot. Cut the Taleggio into cubes and mash into the potatoes with enough milk to reach the desired consistency. Stir in the sage and season with salt and pepper.
- Divide the beef and sauce among bowls and sprinkle with parsley.
- Cook's Note: The beef stew can be covered and refrigerated for a make-ahead meal. Reheat gently, adding water as needed to thin the sauce.
GRILLED BEEF FILETS MARINATED IN LEMON AND BLACK PEPPER
Make and share this Grilled Beef Filets Marinated in Lemon and Black Pepper recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the beef and dry well.
- Place olive oil, lemon juice, and a generous amount of fresh coarsely ground black pepper on a plate that is large enough to contain the beef medallions side by side.
- Turn the beef over several times in the marinade to coat the meat on both sides.
- Cover and marinate in the refrigerator for 2 hours, turning frequently.
- Return the meat to room temperature.
- Heat a charcoal or gas grill; drain the marinade and grill the medallions over med-high heat until deep brown grill marks form on the exterior of the meat and the center is rosy pink.
- Remove the meat from the grill and salt both sides.
- Let rest a few minutes; serve garnished with lemon wedges.
Nutrition Facts : Calories 589.9, Fat 44.6, SaturatedFat 14.9, Cholesterol 146.2, Sodium 101, Carbohydrate 2.5, Fiber 0.7, Sugar 0.3, Protein 43.1
GRILLED BEEF TENDERLOIN WITH BLACK PEPPER RUB
Nothing says "special occasion" like Beef Tenderloin, and this recipe offers a zesty spin on the classic technique of steak au poivre.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 10
Number Of Ingredients 11
Steps:
- With sharp knife, trim off excess fat and sliver skin from beef tenderloin. Fold narrow end of beef under to approximate thickness of remaining tenderloin. Tie folded end with butcher's twine or heavy cotton string; continue to tie every 2 to 3 inches to hold shape. Pat beef dry with paper towels.
- Brush beef with oil; sprinkle with salt. Rub 1/4 cup pepper evenly over beef. Wrap beef with plastic wrap; let stand 30 minutes at room temperature.
- Heat gas grill for indirect cooking. If grill has temperature gauge, try to maintain temperature between 325°F to 350°F.
- Place beef on heated side of grill; cook 2 to 3 minutes on all sides or until browned.
- Move beef to unheated side of grill. Insert meat thermometer into center of narrower end of beef. Cover grill; cook over indirect heat 30 to 40 minutes or until thermometer reads 135°F for medium-rare. If thickest part of beef has not reached 130°F to 135°F, it may be necessary to cut beef in half and leave thickest part on grill for 8 to 10 minutes longer.
- Remove beef from grill; place on carving platter. Cover with foil; let stand 15 to 20 minutes. Temperature will rise about 10°F during stand time.
- Meanwhile, in 12-inch heavy skillet, melt 2 tablespoons butter over medium heat. Add shallots; sauté until soft, about 3 minutes. Stir in broth, thyme and 1/4 teaspoon pepper.
- In small bowl, mix brandy and cornstarch until smooth. Stir into shallot mixture. Increase heat to medium-high; heat to boiling, stirring constantly, about 1 minute. To serve, remove twine and cut beef into 1/2-inch slices. Serve with sauce.
Nutrition Facts : ServingSize 1 Serving
BLACK-PEPPER BEEF RIBS
Categories Bake Father's Day Dinner Beef Rib Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (first course or main course) servings
Number Of Ingredients 5
Steps:
- Preheat oven to 200°F with rack in middle. Stir together pepper, brown sugar, salt, and paprika. Pat ribs dry. Rub beef all over with spice mixture.
- Arrange beef in 1 layer in a large roasting pan. Bake, uncovered, until meat is tender, about 6 hours. Cut into ribs and serve immediately. Stir juice into sauce before serving.
GRILLED STEAK AND RADISHES WITH BLACK PEPPER BUTTER
Provided by Alison Roman
Categories Beef Fourth of July Quick & Easy Father's Day Backyard BBQ Dinner Meat Steak Radish Summer Grill Grill/Barbecue Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Prepare grill for medium-high heat; lightly oil grill grate. Mix butter, 1 teaspoon pepper, and 1/2 teaspoon kosher salt in a small bowl; set aside.
- Season steak with kosher salt and pepper. Grill, turning occasionally, 7-10 minutes for medium-rare. Let rest 5 minutes, then top with pepper butter.
- Meanwhile, combine radishes and remaining 1 tablespoon oil in a medium bowl; season with kosher salt and pepper and toss to coat. Grill radishes until crisp tender, about 2 minutes per side.
- Season steak with sea salt, slice, and serve with radishes and lemon wedges.
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
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ROASTED OR GRILLED FILLET OF BEEF WITH BLACK PEPPER RECIPE
From latimes.com
Estimated Reading Time 4 mins
- Trim the meat of any thick layers of fat, leaving the thin streaks in place. These will melt as the meat cooks and be a vehicle for the pepper flavor. Leave the delicious, streaky "rope" of muscle that runs the length of the fillet attached, however tenuously, to the roast, but check for and remove large lumps of fat it might conceal.
- Concerning the satiny "silver skin" that sheaths one face of the fillet: Where it is thin, soft and translucent, leave it intact. You won't notice this tender sinew once the meat is cooked. Where it is opaque and tough, near the fat end of the fillet, slide the tip of your knife just beneath the surface to remove a few thick strips of it. But don't bother being meticulous.
- Season the trimmed fillet moderately overall with salt, sprinkling more heavily on the thick sections. We use a scant three-fourths teaspoon sea salt per pound of meat. Next roll the fillet in freshly, coarsely cracked black pepper. We use about 1 teaspoon per pound. To ensure even cooking, truss the fillet, one string every few inches. Cover loosely and refrigerate for 1 to 2 days.
- About an hour before serving, heat the oven to 400 degrees or light a charcoal fire and remove the fillet from the refrigerator.
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