PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
GRILLED GLAZED PEPPERED STEAK
Orange marmalade and balsamic vinegar create the wow flavor in grilled steaks.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In 1-quart saucepan, mix marmalade and vinegar. Cook over low heat, stirring constantly, until marmalade is melted. Rub pepper and salt on both sides of each beef steak.
- Place beef on grill rack over medium-high heat. Cover grill; cook 8 to 12 minutes, turning once or twice and brushing with marmalade glaze during last 2 minutes of grilling, until desired doneness.
- Heat any remaining glaze to boiling. Boil and stir 1 minute. Serve glaze with beef.
Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 20 g, TransFat 0 g
COFFEE MARINATED STEAK
My dad-a big steak lover-got this recipe form a friend, and now we never eat steak without using this marinade. It makes the meat so juicy and adds a great flavor.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, toast sesame seeds in butter. Add onion and garlic; saute until tender. In a large bowl, combine the coffee, soy sauce, vinegar, Worcestershire sauce and sesame seed mixture. , Pour half into a shallow dish; add steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Warm reserved marinade; serve with steak.
Nutrition Facts : Calories 307 calories, Fat 15g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 1972mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 37g protein.
GRILLED COFFEE AND COLA SKIRT STEAK
Two great drinks equals one fantastic marinade for skirt steak, the juiciest and most flavorful piece of meat you can put on a grill. It's smoky and subtly sweet. The flavors are balanced perfectly with the bitterness of the coffee in the grill marks. I really hope you'll give this a try.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 8h25m
Yield 4
Number Of Ingredients 12
Steps:
- Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.
- Unroll the skirt steak and cut into 6-inch lengths with the grain, using a kitchen scissors. Submerge the meat totally in the marinade; place a piece of plastic wrap onto meat and marinade surface. Marinate 8 to 12 hours in refrigerator or overnight.
- Preheat an outdoor grill for medium-high heat.
- Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste.
- Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl.
- Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C).
- Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade.
Nutrition Facts : Calories 213.4 calories, Carbohydrate 13.1 g, Cholesterol 44.1 mg, Fat 10.2 g, Fiber 0.4 g, Protein 17 g, SaturatedFat 4.3 g, Sodium 720.7 mg, Sugar 11.4 g
GRILLED COFFEE BALSAMIC FLANK STEAK
The deep and rich flavors of the unique steak marinade in this Coffee Balsamic Flank Steak seep in over many hours, making it a truly special meat dish, with rave reviews. note that almost all of the prep time is inactive, marinating time.
Provided by Valentina K. Wein
Categories Main Course
Time 8h8m
Number Of Ingredients 10
Steps:
- In a small mixing bowl, whisk the coffee with the balsamic vinegar, brown sugar and garlic. Set aside.
- Cut any excess fat off of the steak and place it in a large zip-lock bag -- the bag should be large enough so the steak is flat, or almost flat. Pour the marinade in the bag, making sure it coats both sides of the meat. Gently let all the air out of the bag, seal it, and place it in the refrigerator overnight and ideally for about 24 hours. (It's a good idea to put the bag in a bowl in case it leaks.)
- Remove the steak from the refrigerator about 20 minutes before you're ready to cook.
- Preheat a stove-top grill (or outdoor barbecue), and take the marinated steak out of the bag and place it on a large plate.
- Season both sides generously with salt and pepper.
- Place the steak on the grill. You should hear a sizzling sound when the meat hits the grill - if you don't, the grill isn't' hot enough, and the steak won't caramelize and form a beautiful crust. Wait for the sizzle!
- Grill the steak until it's cooked the way you like it -- for medium-rare, about 8 minutes. Turn the steak over about half way through the grilling time.
- While the steak is grilling, add the coffee syrup or maple syrup, balsamic vinegar and espresso powder to a small saucepan, and place it over medium heat. Once it's bubbling, turn the heat to low and let it simmer until it thickens slightly and reduces a bit, about 3 minutes. Then add the butter, and swirl the pan around until the butter has completely melted and blended in. Season to taste with salt and pepper.
- Place the steak on a large plate or platter, cover with foil, and let it rest for at least 10 minutes to allow the juices settle.
- Slice the steak thinly against the grain, drizzle the glaze on top and serve.
Nutrition Facts : Calories 366 kcal, ServingSize 1 serving
GLAZED & GRILLED FLANK STEAK
Make and share this Glazed & Grilled Flank Steak recipe from Food.com.
Provided by Sharon123
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place flank steak flat on large shallow pan. Cut both sides of beef into diamond pattern 1/8th inch deep.
- In medium saucepan, combine pepper jelly, garlic, kosher salt and Worcestershire sauce. Heat mixture to simmer, stirring constantly until jelly melts and all ingredients are heated through. Reserve two-thirds of glaze. Brush both sides of steak with remaining one third of the glaze. Cover and marinate in refrigerator 30 minutes.
- In large skillet, sauté onions in oil until softened; add 1/2 of the reserved glaze and continue to sauté until onions are a deep golden brown and caramelized. Keep warm.
- Set oven to broil. Broil beef 2 to 3 inches from heat until brown, about 5 minutes. Turn beef; brush with remaining glaze and broil 5 minutes longer.
- Cut beef across the grain at slanted angle into thin slices; serve with caramelized onions. Enjoy!
Nutrition Facts : Calories 607.5, Fat 19.3, SaturatedFat 7, Cholesterol 86.7, Sodium 1008, Carbohydrate 60.8, Fiber 1.8, Sugar 41.6, Protein 47.8
GRILLED COFFEE GLAZED STEAK
If you're looking to make your steak a little more unique, here's a great marinate that gives your steak that "something special".
Provided by DVG2000
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prick the steak all over on both sides with a fork.
- In a shallow dish or resealable plastic bag, mix together the coffee syrup, Worcestershire sauce, garlic, oregano, salt and pepper. Marinate the steak in the coffee syrup mixture for at least 6 hours or overnight.
- Turn the steak over occasionally to evenly infuse both sides.
- Preheat a barbecue or broiler to medium hot. Clean and lightly oil the grill surface and cook the steak to medium rare, about 4 minutes on each side.
- Remove the steak from the heat and allow to rest for 5 minutes. Serve immediately.
Nutrition Facts : Calories 287.3, Fat 9.4, SaturatedFat 3.9, Cholesterol 46.5, Sodium 322.3, Carbohydrate 26.4, Fiber 0.4, Sugar 13.9, Protein 24.2
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