GRILLED STEAK WITH PEAS AND EGGPLANT RECIPE
No pots or pans needed for this easy summertime recipe: The eggplant spears and sugar snap peas are charred side by side on the grill, and they perfectly complement a simple grilled steak. The lemony whipped ricotta provides a creamy brightness to balance out the smoky meat and veg.
Provided by Anna Stockwell
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk ricotta, lemon zest, 3 Tbsp. oil, and 3/4 tsp. kosher salt in a large bowl until smooth and fluffy; set aside.
- Prepare a grill for medium-high heat; oil grate. Season steaks on all sides with 1 1/2 tsp. kosher salt and 1 tsp. pepper. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 5-7 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- While steak rests, toss eggplant with 2 Tbsp. oil; season with 1/2 tsp. kosher salt and 1/2 tsp. pepper. Grill eggplant, turning often, until skin is lightly charred and flesh is softened, about 5 minutes.
- Grill peas in a grill basket or on a wire rack set over grill alongside eggplant, turning often, until lightly charred and softened, about 3 minutes.
- Spread reserved ricotta on a platter. Arrange eggplant and peas over. Drizzle with oil; season with sea salt and pepper. Top with mint and chile (if using). Serve with lemon wedges alongside.
- Transfer steak to another platter. Drizzle with oil, then season with sea salt and pepper. Serve alongside vegetables.
GRILLED FLANK STEAK ON CIABATTA WITH RED PEPPERS
This steak sandwich, inspired by the flavors of Spain, takes a little time to prepare, but it's really quite simple. Just sauté a tangle of onions and red peppers until tender, then hit it with a splash of red wine and black olive tapenade. Meanwhile, rub the meat with a little olive oil and paprika then grill (or broil) until done. Pile the sliced meat and pepper mixture onto toasted ciabatta and enjoy.
Provided by Florence Fabricant
Categories steaks and chops, main course
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Smear flank steak with 2 tablespoons olive oil, massage with paprika and season with salt and pepper. Set aside. Combine 11/2 tablespoons of the tapenade with the parsley and 2 tablespoons of the oil. Set aside.
- Heat remaining oil in a large skillet. Add onion and sauté on medium until soft. Add garlic, sauté briefly, then add peppers. Reduce heat to low and sauté gently until very tender, about 30 minutes. Stir occasionally. Stir in wine and remaining tapenade, cook briefly, then remove from heat.
- Heat grill to hot. When peppers are done, put steak on grill and sear fairly close to the heat, 2 to 3 minutes per side for medium-rare. Timing is tricky because it depends on the fire and the thickness of the meat, but you can make a diagonal cut at one end of the steak to gauge doneness.
- Transfer steak to a cutting board and place ciabatta halves, cut side down, on the grill to toast. Watch closely. Smear toasted ciabatta with the reserved tapenade and parsley from Step 1. Slice steak thin on the bias and arrange slices on the ciabatta. Reheat peppers and spoon on top of the steak. Cut each ciabatta half in six pieces, arrange on a platter and serve.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 14 grams, Carbohydrate 41 grams, Fat 19 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 515 milligrams, Sugar 4 grams
TARRAGON SNAP PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound sugar snap peas in boiling salted water until crisp-tender, about 4 minutes.
- Drain and toss with 2 tablespoons chopped tarragon, 1 tablespoon olive oil, and salt and pepper.
Nutrition Facts : Calories 4 calorie, Fat 79 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 150 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 3 grams, Sugar 5 grams
GRILLED CIABATTA BREAD
This recipe is courtesy of Giada DeLaurentis. Chunks of bread are grilled, drizzled with olive oil then rubbed with garlic and the cut side of a tomato.
Provided by Marie
Categories Breads
Time 19m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat a grill pan over medium-high heat.
- Slice ciabatta in half lengthwise, then cut each half into 1" slices.
- Place bread on grill pan cut side down and grill until golden and crisp.
- Working quickly, drizzle the toasted side with olive oil.
- Rub garlic cloves over the grilled bread, then rub the cut side of the tomato over (squeeze tomato slightly while doing this).
- It is important to do this while the bread is still hot or warm so that the garlic melts into the bread.
- Sprinkle with salt and pepper and serve immediately.
Nutrition Facts : Calories 35.3, Fat 3.4, SaturatedFat 0.5, Sodium 1.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 0.3
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