Grilled Herb Steaks Recipes

GRILLED HERB STEAKS

Steps:

• In small bowl, mix mustard, rosemary, pepper and garlic. Cover and let stand 30 minutes if desired.
• Heat gas or charcoal grill. Spread mustard mixture on both sides of beef.
• Carefully brush grill rack with vegetable oil. Place beef on grill over medium heat. Cook uncovered 1 minute on each side to seal in juices. Cover grill; cook 8 to 9 minutes longer for medium doneness, turning once.

GRILLED STEAK WITH HERB BUTTER

Steps:

• To make the herb butter by hand: In a large bowl, combine the butter, shallot, and parsley, mixing well with a wooden spoon or rubber spatula until fully combined. Season with the salt and pepper, add the panko, mix again, and set aside.
• To make the herb butter in a food processor: Combine the butter, shallot, and parsley in the bowl of the food processor and pulse until blended. Scrape down the sides and bottom of the bowl to make sure the ingredients are thoroughly incorporated. Add the panko, salt, and pepper and pulse four or five times to mix. Transfer the herb butter to a bowl and set aside.
• Heat an outdoor grill, a grill pan, or the broiler on high.
• Cut the tomatoes into four slices each. Place three slices on each of four plates. Season with a pinch of salt and a drizzle of the extra-virgin olive oil.
• Grill the steaks to your desired doneness (see Cook's Note), remove from the grill, and spread 1 or 2 tablespoons of the herb butter evenly on top of each steak.
• Place one hot steak on top of each plate of the seasoned tomatoes and serve.

GRILLED FILLET STEAK WITH HERBS

Steps:

• Mix oil, lemon juice, parsley, garlic, basil and pepper.
• Roll steak in mixture and leave in refrigerator for 1 hour.
• Place meat on the rack of a grill pan and cook 10 cm (4 inches) under a pre-heated grill for 5 to 7 minutes in total (rare) or 7 to 10 minutes in total (medium), basting meat with remaining oil mixture.
• Season with salt and serve immediately.

BEST HERB MARINADE FOR GRILLED STEAK

Steps:

• Blend together all ingredients.
• Place in a heavy zip-lock type plastic bag.
• Add your favorite cut of meat.
• Place in the refrigerator on a plate.
• Turn often.

GARLIC HERBED GRILLED TUNA STEAKS

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.

GRILLED STEAK WITH FRESH GARDEN HERBS

Steps:

• Whisk first 4 ingredients in medium bowl. Gradually whisk in 1/4 cup olive oil, then herbs.
• Prepare barbecue (medium-high heat). Sprinkle steaks generously with salt and pepper; brush lightly with olive oil. Grill steaks until charred and cooked to desired doneness, about 6 minutes per side for medium-rare rib-eye or 3 minutes per side for medium-rare skirt steak. Transfer steaks to platter; let rest 5 minutes. Spoon herb mixture over steaks; serve.

GRILLED FILLET STEAK WITH HERBS

Steps:

• Rub the steaks lightly with olive oil, season with salt and fresh-ground pepper, and coat them generously with chopped fresh herbs. You can do this a few hours or a day ahead of time. Let the steak come to room temperature at least 30 minutes before cooking.
• Prepare a fire with wood or wood charcoal and let it burn down to a thick bed of hot coals. The grill should be very hot and brushed clean before you put the steaks on. How long to cook the meat depends on its thickness and how hot the fire is. A 2-inch fillet steak will take 6 to 8 minutes on one side, and 4 to 8 minutes on the other, depending on how rare you like it. If the fire flares up, move the steaks to a cooler part of the grill briefly before returning them to a hot spot. Test for doneness by pressing with your finger; the meat will be soft when rare, springy when medium-rare, and firm when well done. Cut into the meat to check if you are unsure. When they are done to your liking, remove the steaks and let them rest for several minutes for the juices to stabilize before serving. For added flavor, while they are still hot from the grill, sprinkle the steaks with finely chopped garlic.

GRILLED HERB-CRUSTED TOP LOIN STEAKS

Steps:

• Mix all ingredients except beef in small bowl. Rub and press mixture into all surfaces of beef. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Grill beef uncovered 4 to 5 inches from medium heat 1 minute on each side to seal in juices. Cover and grill 6 to 10 minutes longer for medium doneness, turning once.

GRILLED SIRLOIN STEAK WITH HERBS

Steps:

• In a small bowl, mix together herbs, salt, and pepper. Rub herb mixture onto steak and place in a shallow dish. Drizzle steak with olive oil and let stand at room temperature for 1 hour.
• Preheat, clean, and oil a grill or grill pan over high heat. Place steak on grill pan and cook 3 minutes. Rotate steak 110 degrees to make crosshatching grill marks, if desired, and continue cooking an additional 2 to 3 minutes. Turn and continue cooking 2 to 5 minutes more for a rare steak and 4 to 7 minutes for medium-rare.
• Transfer steak to a cutting board and let stand 5 minutes before slicing and serving.

HERB BUTTER FOR STEAK

Steps:

• Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
• Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
• Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
• Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
• Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
• Return to the refrigerator until firmed up, about 40 minutes.
• Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.