Grilled Entrecote Recipes

GRILLED ENTRECOTE STEAK

Grilled Entrecote Steak image

Discover Grilled Entrecote Steak, complete with bacon, mushrooms and onions. Our Grilled Entrecote Steak is best with a rib-eye or Delmonico steak.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 Tbsp. KRAFT Zesty Italian Dressing
3 Tbsp. lite soy sauce
1 boneless beef rib-eye steak (1 lb.)
4 slices OSCAR MAYER Bacon, cut into 1/4-inch-thick slices
1/2 lb. button mushrooms, quartered
1 small onion, sliced
1 Tbsp. LEA & PERRINS Worcestershire Sauce

Steps:

Mix dressing and soy sauce until blended; pour over steak in shallow dish. Turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
Meanwhile, cook and stir bacon in medium skillet on medium heat until crisp. Add mushrooms and onions; cook 10 min. or until tender, stirring frequently. Remove from heat; stir in Worcestershire sauce. Cover to keep warm.
Heat grill to medium heat. Remove steak from marinade; discard marinade. Pat steak dry with paper towels.
Grill steak 5 to 6 min. on each side or until medium doneness (160°F). Remove steak from grill. Let stand 3 min. before cutting across the grain into thin slices. Serve topped with mushroom mixture.

Nutrition Facts : Calories 300, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 7 g, Fiber 1 g, Sugar 4 g, Protein 22 g

RIB STEAK, BORDEAUX-STYLE: ENTRECOTE BORDELAISE

Rib Steak, Bordeaux-style: Entrecote Bordelaise image

Provided by Emeril Lagasse

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 28

Ingredients

1 (2-pound) entrecote or rib steak at room temperature
1 tablespoon olive oil
Essence, recipe follows
Salt
Freshly ground black pepper
6 tablespoons unsalted butter, cut into pieces
1/2 cup finely chopped shallots
1 cup red Bordeaux
1 sprig thyme
1 cup beef broth
4 ounces beef marrow, poached and cut into pieces
Watercress, garnish
Blue Cheese Mashed Potatoes, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
4 large Idaho potatoes (about 3 pounds)
1 3/4 teaspoons salt
1/2 cup heavy cream
6 ounces Roquefort, or other French blue cheese such as Bleu d'Avergne or Fourme d'Ambert
2 tablespoons minced fresh parsley leaves
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper

Steps:

Preheat the grill or broiler.
Rub the steak on both sides with the oil and season with Essence, salt, and pepper.
Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal.
While the meat is cooking, in a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the marrow. Remove from the heat and adjust the seasoning, to taste.
Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.
Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate.
Serve immediately.

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