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
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.
GRILLED STEAK AND MIXED PEPPERS
Quickly charred shishito peppers and mixed mini sweet peppers flavored with just salt, pepper, and olive oil are a sweet and smoky topping for grilled strip steaks.
Provided by Anna Stockwell
Categories Steak Pepper Grill Summer Dinner Entertaining Backyard BBQ
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.
- Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 6-8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.
- Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.
GRILLED PEPPERED RIBEYE STEAKS
These steaks are an easy yet elegant looking entree. They grill up nice and juicy with a pleasant peppery zip. We enjoy them all year-round.-Julee Wallberg, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the oil and seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 3-4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°.) Baste occasionally with seasoning mixture. Let stand for 3-5 minutes before serving.
Nutrition Facts : Calories 685 calories, Fat 52g fat (19g saturated fat), Cholesterol 168mg cholesterol, Sodium 306mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 51g protein.
GRILLED PEPPERED STEAK WITH BRANDY CREAM SAUCE
This is as tender, tempting and timesaving as it gets--a recipe suitable for company or a romantic treat for two.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 36m
Yield 6
Number Of Ingredients 7
Steps:
- Heat coals or gas grill for direct heat.
- Press pepper onto both sides of beef.
- Grill beef uncovered 4 to 6 inches from medium heat 7 to 8 minutes on each side for medium doneness (160°F) or until desired doneness.
- While beef is grilling, melt butter in 1-quart saucepan over medium heat. Cook shallots in butter, stirring occasionally, until tender. Stir in brandy and broth. Cook over medium-high heat about 5 minutes or until mixture is slightly reduced. Stir in sour cream. Serve with beef.
Nutrition Facts : Calories 230, Carbohydrate 1 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg
PAN-GRILLED STEAK WITH BALSAMIC PEPPERS
This is one of my favorite ways to serve steak. The smell of the peppers cooking in the balsamic vinegar is tantalizing! Very easy and impressive.
Provided by Mirj2338
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large, heavy-bottomed pan on medium-high heat until hot.
- Sprinkle steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Cook to desired doneness, about 2-3 minutes on each side for medium-rare.
- Remove steaks from the pan and set aside to keep warm.
- Add the olive oil to the pan until hot, about 1 minute.
- Add the peppers and cook, stirring often, until browned and soft, about 8 minutes.
- Add the garlic, vinegar and the remaining salt and pepper.
- Cook, stirring often, until all the liquid evaporates, about 2 minutes.
- Serve the peppers over the steaks.
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 HAM STEAK WITH PEPPERED PEACH GLAZE
Categories Ginger Mustard Pork Easter Quick & Easy Lime Peach Ham Summer Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Combine preserves, ginger lime juice, mustard and lime peel in heavy small saucepan. Stir over low heat until preserves melt. Sprinkle both sides of ham with pepper; press lightly so that pepper adheres. Brush ham with some of peach glaze.
- Grill ham until heated through, lightly browned and beginning to crisp at edges, brushing occasionally with more glaze, about 3 minutes per side. Cut ham in half. Transfer to plates. Brush with any remaining glaze and serve.
GRILLED SKIRT STEAK WITH MIXED PEPPERS
Provided by Florence Fabricant
Categories dinner, quick, weekday, main course
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Whisk together tequila, lime, tomato paste, garlic, cumin, 1 tablespoon oil, 1 tablespoon cilantro, salt and cayenne. Cut steak in half, place in marinade, turn to coat, cover and set aside 1 to 1 1/2 hours.
- Heat grill to very hot. Set cooking grates close to fire. Or heat broiler.
- While grill heats, place remaining olive oil in a skillet over medium heat. Add peppers and jalapeños and sauté until peppers are limp and starting to brown. Season with salt and cayenne. Dust with remaining minced cilantro. Set aside.
- Grill or broil steak 3 to 5 minutes on one side, until starting to sear. Brush with marinade, turn and cook 2 to 3 minutes. Remove to a cutting board. Do not overcook.
- Reheat peppers and pile on a platter. Slice steak on bias in inch-wide strips. Arrange on the bed of peppers, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 25 grams, Carbohydrate 9 grams, Fat 41 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 752 milligrams, Sugar 5 grams, TransFat 1 gram
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