Grilled Pepper Steak And Mozzarella On Baguette Recipes

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GRILLED STEAK AND FRESH MOZZARELLA FLATBREAD



Grilled Steak and Fresh Mozzarella Flatbread image

[DRAFT]

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 Servings

Number Of Ingredients 7

1 to 1-1/4 pounds beef Top Sirloin Filets, cut 1 inch thick, tied
1-1/2 teaspoons lemon pepper
2 cups packed fresh baby spinach
1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup)
2 tablespoons chopped fresh basil
1-1/2 teaspoons balsamic vinegar
4 naan breads (Indian flatbread) or pita breads

Steps:

  • 1) Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145degreesF) to medium (160degreesF) doneness, turning occasionally. 2) Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside. 3) Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once. 4) Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.

GRILLED STEAK SANDWICHES WITH CHIMICHURRI AND BELL PEPPERS



Grilled Steak Sandwiches with Chimichurri and Bell Peppers image

Categories     Sandwich     Beef     Herb     Pepper     Backyard BBQ     Meat     Steak     Bell Pepper     Summer     Tailgating     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 cup (packed) fresh Italian parsley
1 cup (packed) fresh cilantro
3 tablespoons white wine vinegar
2 tablespoons chopped fresh oregano
2 garlic cloves, peeled
1/2 teaspoon dried crushed red pepper
2/3 cup plus 1/4 cup olive oil
2 large bell peppers (preferably 1 red and 1 yellow), cut into 3/4-inch-wide strips
2 12-ounce rib-eye steaks
4 sourdough demi-baguettes, halved horizontally

Steps:

  • Prepare barbecue (medium-high heat). Combine first 6 ingredients in processor; add 2/3 cup oil and puree until almost smooth. Season chimichurri with salt and pepper.
  • Brush pepper strips, steaks, and cut side of bread with remaining 1/4 cup oil. Sprinkle peppers and steaks with salt and pepper. Grill peppers until tender, about 5 minutes per side. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Grill bread, cut side down, until beginning to brown lightly, about 2 minutes. Thinly slice steaks crosswise; divide among bread bottoms. Spoon chimichurri over steak (about 1/4 cup per sandwich), then top with pepper strips. Cover with bread tops and serve.
  • Recipe Remix:
  • Toss any remaining chimichurri sauce with potato wedges and roast in 400°F oven until just tender, about 40 minutes.

GRILLED PEPPERED STEAKS



Grilled Peppered Steaks image

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

1-1/2 to 2 teaspoons coarsely ground pepper
1 teaspoon onion salt
1 teaspoon garlic salt
1/4 teaspoon paprika
4 boneless beef top loin steaks (8 ounces each)

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.

TWICE GRILLED PEPPERS WITH BUFFALO MOZZARELLA AND CAPER-BASIL VINAIGRETTE



Twice Grilled Peppers with Buffalo Mozzarella and Caper-Basil Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 17

3 red bell peppers
3 yellow bell peppers
3 orange bell peppers
3 tablespoons olive oil
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Italian or French bread, thinly sliced and grilled
1 pound buffalo mozzarella, cut into 1/4-inch thick slices
Fresh basil leaves, for garnish
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup pure olive oil
2 tablespoons capers, drained
2 tablespoons chopped fresh basil leaves

Steps:

  • Heat your grill to high. Brush bell peppers with 2 tablespoons of the oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper; grill the peppers until charred on all sides. Remove from the grill, place in a bowl, cover with plastic wrap, and let sit for 10 minutes. Remove the skin from the peppers, brush them with the remaining oil and season with salt and pepper, and place back on the grill and cook until slightly charred on all sides.
  • Slice peppers into quarters or to fit over bread slices. Place a slice of mozzarella over each pepper and drizzle with the Caper-Basil Vinaigrette. Garnish with fresh basil leaves and serve at room temperature.
  • Whisk together the vinegar, mustard, garlic, salt, and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Stir in the capers and basil.

GRILLED PEPPER STEAK AND MOZZARELLA ON BAGUETTE



Grilled Pepper Steak and Mozzarella on Baguette image

Sometimes simple is best - and this classic steak sandwich is a prime example. It's a summer dish that layers on the flavours - briny olive tapenade, buttery stretch mozzarella and herbaceous, peppery notes of arugula - to please your palate.

Provided by Mary Jenny

Categories     Lunch/Snacks

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 10

2 strips loin steaks
1 teaspoon salt
1/2 teaspoon cracked mixed peppercorns
1 red onion, sliced
1 tablespoon olive oil
1 baguette, halved lengthwise and cut crosswise into 4
1/3 cup olive
6 ounces saputo mozzarellissima cheese
1 tomatoes, sliced
1 1/2 cups arugula

Steps:

  • Preheat grill to medium-high and grease grates well. Pat steaks dry with paper towel, and season with salt and pepper.
  • Grill steak for 4 to 5 minutes per side for medium rare, or cook to your liking. Let steak rest for 10 minutes.
  • Toss red onion slices with olive oil. Grill onions for 2 to 3 minutes per side, or until tender. Once steak has rested, slice thinly against the grain.
  • Grill baguette cut side down for 30 seconds, or until lightly marked. Spread tapenade on half of the baguette slices and place Mozzarellissima slices on the remaining. Grill, covered, for 1 minute, or until cheese starts to melt.
  • Sandwich steak, onion, tomato and arugula between toasted baguette with tapenade and cheese. Serve immediately.
  • You can find more recipes and a chance to win $10,000 in prizes at fb.com/saputo.ca.

Nutrition Facts : Calories 967.2, Fat 20.6, SaturatedFat 8.8, Cholesterol 38.5, Sodium 2401.8, Carbohydrate 152.8, Fiber 7.5, Sugar 8.7, Protein 43.5

J.W.'S PEPPER AND MOZZARELLA CASSEROLE



J.W.'s Pepper and Mozzarella Casserole image

This is a recipe my Dad, an 85 year old coal mining engineer, came up with. Obviously when he retired from coal mining he had way to much time on his hands, so Mom gave him an apron. The rest is history. If on a budget this recipe can be adjusted accordingly. Remember a little of this, a little of that. It will come out tasting great. Get creative. Dad was partial to fettuccini, but this goes great with just about anything.

Provided by Susan Taylor

Categories     Main Dish Recipes     Casserole Recipes

Time 1h20m

Yield 6

Number Of Ingredients 10

1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (8 ounce) can sliced mushrooms, drained
1 (12 ounce) package shredded mozzarella cheese
¾ teaspoon crushed red pepper flakes
2 tablespoons olive oil
3 green bell peppers, thinly sliced
3 red bell peppers, thinly sliced
3 onions, thinly sliced
3 cloves garlic, minced

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
  • Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain and reserve the liquid from the vegetables; set aside.
  • Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top.
  • Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 28.1 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 7.2 g, Protein 19.2 g, SaturatedFat 6.5 g, Sodium 1425 mg, Sugar 16.2 g

GRILLED PEPPER BRUSCHETTA



Grilled Pepper Bruschetta image

A quick turn on the grill brings out the natural sweetness of bell peppers. Here, they're tossed with cherry tomatoes, capers, red-wine vinegar, olive oil to top crostini.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

2 orange bell peppers, halved lengthwise
1 pint cherry tomatoes, quartered
3 tablespoons capers, rinsed and drained
2 tablespoons red-wine vinegar
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
8 slices crusty bread, toasted
1 ounce Parmesan cheese, shaved

Steps:

  • Heat grill to medium-high. Place peppers skin side up on grill, cover, and cook until beginning to soften, 5 minutes. Turn peppers over and cook until charred, about 4 minutes. Remove from grill and let cool.
  • Cut peppers into thin strips. In a medium bowl, combine peppers, tomatoes, capers, vinegar, and oil. Season with salt and pepper. Top bread with pepper mixture and Parmesan.

PEPPER-CRUSTED STEAK WITH HORSERADISH CREAM ON GRILLED GARLIC CROSTINI



Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini image

Provided by Serena Bass

Categories     Beef     Broil     Marinate     Cocktail Party     Quick & Easy     Fall     Spring     Grill/Barbecue

Yield Makes 20 hors d'oeuvres, with leftovers for delicious sandwiches

Number Of Ingredients 10

The Beef Marinade
3 cloves garlic, crushed
1/2 teaspoon hot red pepper flakes
1 tablespoon whole black peppercorns, cracked (I fold them in a paper towel and bash them with a hammer)
1 tablespoon minced fresh rosemary leaves
1/3 cup olive oil
2 pounds London broil (top sirloin), cut 1 1/2 inches thick
2 teaspoons kosher salt
Grilled Garlic Crostini
Horseradish Cream

Steps:

  • Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
  • Preheat the grill or broiler for 15 to 20 minutes. Sprinkle the steak with the salt and grill or broil to rare or medium rare, depending on your preference.
  • The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.
  • This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.
  • Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.

HAMBURGER STEAKS WITH PEPPERS, ONIONS, AND MUSHROOMS



Hamburger Steaks with Peppers, Onions, and Mushrooms image

I think my dear husband could eat ground beef patties 3 or 4 times a week! Sometimes, it's a challenge to come up with a way to prepare them that satisfies both his love of ground beef and my love of variety! Try this recipe of simple ingredients and enjoy a different take on a ground beef patty, tonight.

Provided by Bibi

Categories     Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 13

1 ½ pounds ground beef (90% lean)
⅓ cup plain dried bread crumbs
1 egg, lightly beaten
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
2 cups sliced fresh mushrooms
¾ cup sliced onion
½ red bell pepper, sliced into strips
½ green bell pepper, sliced into strips
salt and ground black pepper to taste
½ cup beef broth

Steps:

  • Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
  • Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
  • Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
  • Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.

Nutrition Facts : Calories 488.7 calories, Carbohydrate 13.2 g, Cholesterol 164.4 mg, Fat 29.3 g, Fiber 1.9 g, Protein 41.2 g, SaturatedFat 10.4 g, Sodium 570.1 mg, Sugar 3.6 g

GRILLED GARLIC PEPPER STEAK



Grilled Garlic Pepper Steak image

Make and share this Grilled Garlic Pepper Steak recipe from Food.com.

Provided by Dancer

Categories     Very Low Carbs

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 8

1 teaspoon coarse ground black pepper
3/4 teaspoon chili powder
1/4 teaspoon salt
1 1/2 teaspoons Worcestershire sauce
2 tablespoons olive oil
1 1/2 teaspoons minced garlic
2 teaspoons minced fresh tarragon or 1 teaspoon dried tarragon
2 (16 ounce) bone-in rib eye steaks

Steps:

  • Combine all ingredients except for rib-eye steaks in a small bowl until paste forms.
  • Rub paste into steak and marinate in refrigerator for 1 hour.
  • Grill to desired doneness over hot fire.

GRILLED PEPPERED RIBEYE STEAKS



Grilled Peppered Ribeye Steaks image

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

2 tablespoons canola oil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon each salt, garlic powder and lemon-pepper seasoning
1/8 teaspoon each dried oregano, crushed red pepper flakes, ground cumin and cayenne pepper
4 beef ribeye steaks (1 inch thick and about 10 ounces each)

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.

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From grillagrills.com


GRILLED MOZZARELLA-STUFFED ITALIAN SAUSAGE BURGERS WITH VINEGAR …
2019-03-21 Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place bell pepeprs peppers in a 13- by 9- disposable aluminum baking pan. Add olive oil and vinegar, season with salt and pepper and toss to combine. Transfer to the cooler side of the grill.
From seriouseats.com


GRILLED STUFFED FLANK STEAK WITH PESTO, MOZZARELLA, AND PROSCIUTTO …
2018-08-29 1 whole flank steak, 2 to 2 1/2 pounds, trimmed of excess fat. Kosher salt and freshly ground black pepper. 1 recipe Classic Ligurian Pesto. 3/4 cup toasted pine nuts. 3 ounces thinly sliced prosciutto. 4 ounces thinly sliced low-moisture mozzarella cheese. extra …
From seriouseats.com


GRILLED STEAK WITH PEPPERS AND ONIONS RECIPE - @ATKINS
Preheat grill. Season steak with salt and freshly ground black pepper. Place on grill and cook until browned on one side, about 5 minutes. Then flip over and cook other side an additional 5 minutes or until done to your liking. While the steak is cooking, slice bell pepper into 1 inch strips and onion into large slices.
From atkins.com


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