GARLIC GRILLED STEAKS
Take steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.
Nutrition Facts : Calories 373 calories, Fat 17g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 1013mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
GARLIC-AND-CHILI-RUBBED STEAKS
Categories Beef Garlic Marinate Backyard BBQ Steak Spice Summer Grill Grill/Barbecue Gourmet
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
- Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
- Prepare grill.
- Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.
GRILLED MARINATED STRIP STEAKS WITH SPICY CRAB SALAD
Steps:
- In a small dry skillet over medium heat, add the chiles, chili powder, coriander, cumin, oregano, paprika, and cinnamon stick. Heat just until the ingredients become fragrant, about 1 to 2 minutes. Put the spices into a grinder and pulse to a powder. Massage the dry chili rub into the steaks; cover and refrigerate for at least 2 hours.
- For the crab salad: Put the crabmeat in a bowl and add the mayonnaise, shallots, cilantro, chili sauce, and lime juice. Mix gently to combine the ingredients without breaking up the large lumps of crabmeat. Taste and adjust the seasoning with salt and pepper.
- Remove the steaks from the refrigerator about 30 minutes before you want to grill them to bring them up to room temperature. Heat the grill; brush the grate with some olive oil. Season the steaks with salt and pepper and place them on the hot grill. Cook for 6 to 7 minutes per side for medium rare. When the steaks are cooked to your liking, put them on a platter, cover them with aluminum foil, and let them rest for 5 minutes. Serve a generous scoop of crab meat on top of the steaks. Garnish with lime wedges.
GORDON'S GRILLED STRIP STEAK WITH CHILI-TOMATO VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine spice rub ingredients, mix together thoroughly and rub on steaks or generously season with salt and pepper and set aside. To make the chili-tomato vinaigrette: Combine the chile, shallots or scallions, oregano and vinegar in a small bowl. Gradually whisk in the olive oil. Right before serving, stir in the tomatoes and season with salt and pepper to taste. Grill the steaks over a medium-hot charcoal fire or in grill pan over medium high heat until medium-rare or medium. Place the steaks on individual plates and spoon a 1/4 of the vinaigrette over each. Garnish with oregano sprigs. Serve with fried eggs.
GRILLED MARINATED GARLIC AND CHILI RUBBED STRIP LOIN STEAKS
Plan ahead the steaks have to marinade overnight or up to 2 days. If you are making more than 4 steaks then double the chili rub. You can also broil these in the oven. These steaks are AMAZING!
Provided by Kittencalrecipezazz
Categories Steak
Time 36m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl mash the garlic cloves with 1 teaspoon salt to make a paste, then add in chili powder, cumin, honey and Worcestershire sauce; mix to make a paste.
- Arrange the steaks on a plate or platter and rub both sides of the steaks with the chili paste.
- Transfer the steaks to a large resealable plastic bag.
- Refrigerate for 24 hours (or up to 2 days). Remove the steaks 1 hour and 15 minutes and let sit at room temperature (this is IMPORTANT, the steaks must stay out at room temperature before grilling!).
- Prepare the grill.
- Grill the steaks about 5-6 minutes on each side for medium-rare.
Nutrition Facts : Calories 39.7, Fat 0.8, SaturatedFat 0.1, Sodium 787.3, Carbohydrate 9.3, Fiber 1.4, Sugar 4.9, Protein 0.7
SAVORY GARLIC MARINATED STEAKS
This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth.
Provided by Angie Gorkoff
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time P1DT30m
Yield 2
Number Of Ingredients 12
Steps:
- In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
- Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
- Preheat grill for medium-high to high heat.
- Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 36 g, Cholesterol 81.2 mg, Fat 36 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 10.6 g, Sodium 2496.5 mg, Sugar 27.4 g
GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER
As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.
Provided by Chef John
Time 3h25m
Yield 2
Number Of Ingredients 13
Steps:
- Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
- Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
- Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
- Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
- Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
- Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
- Remove from the grill and top with garlic-lime butter.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g
GRILLED GARLIC-MARINATED SKIRT STEAK WITH LIME
Categories Beef Citrus Garlic Broil Kid-Friendly Quick & Easy Backyard BBQ Summer Grill/Barbecue Gourmet Small Plates
Yield Makes 24 Tacos
Number Of Ingredients 9
Steps:
- If necessary, trim steaks, leaving some fat. In a shallow dish rub steaks with garlic and oil. Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day.
- Prepare grill.
- Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
- Serve steak with accompaniments.
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