Grilled Rib Steaks With Spinach And Sesame Salad Recipes

GRILLED SESAME STEAK

Steps:

• Heat sesame oil in a skillet over medium-high heat. Cook and stir sesame seeds in hot oil until golden brown, about 1 minute. Transfer seeds and oil immediately to a large glass or ceramic baking dish.
• Stir onions, soy sauce, lemon juice, sugar, garlic, and peppercorns into sesame mixture until marinade is evenly combined. Place steak into marinade, turning to coat all sides. Cover baking dish with plastic wrap and refrigerate, turning steak often, for at least 4 hours or up to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steak on the preheated grill until meat starts to firm and turns reddish-pink and juicy in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Transfer steak to a plate, cover with aluminum foil, and let rest for about 10 minutes. Slice across the grain.

GRILLED BEEF WITH SPINACH AND STRAWBERRY SALAD

Steps:

• In large nonmetal dish or resealable food-storage plastic bag, place steak. Add 1/4 cup of the vinaigrette dressing; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours or overnight to marinate.
• When ready to grill, heat gas or charcoal grill. When grill is heated, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 12 minutes, turning once, until desired doneness. Cut steak diagonally across grain into thin slices.
• In large bowl, toss spinach, strawberries, onions and remaining 1/2 cup vinaigrette dressing to mix.
• Divide spinach mixture evenly onto serving plates. Top each with steak slices; sprinkle with almonds.

GRILLED RIB-EYE STEAKS

Steps:

• Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.

GRILLED RIBEYE STEAK SALAD WITH POBLANO VINAIGRETTE

Steps:

• Mix together in a small bowl until combined. Season with salt and pepper to taste.
• Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare doneness. Remove and let rest.
• Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes, blue cheese and onions and drizzle with Poblano Vinaigrette.
• Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper.

GRILLED RIB EYE STEAK ON FETA FARRO WITH GARDEN GOODIES AND GRILLED LEMON

Steps:

• For the compound butter: Combine the butter, parsley, scallions, lemon juice, salt and pepper in a small bowl and mash with a spoon to combine. Scrape onto a piece of parchment and form into a log. Roll up and twirl the ends to tightly seal and form a tight log about 3 inches long. Refrigerate until firm, at least 1 hour.
• For the dukkah seasoning: Toast the cumin and coriander in a small skillet over low heat until fragrant, 1 to 2 minutes. Cool and crush in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds and salt. Set aside.
• For the farro: Bring a large pot of salted water to boil, as for pasta. Add the farro, then reduce the heat and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl.
• Preheat a 2-burner grill pan or outdoor grill to medium to medium-high heat.
• For the steaks: Combine the brown sugar, paprika, salt and pepper in a small bowl. Rub all over the steaks on both sides. Place the steaks on the grill. Grill for 90 seconds, then give the steaks a 90-degree turn. Grill for another 90 seconds, then flip the steaks. Repeat the procedure on the second side, cooking the steaks 6 to 7 minutes total for medium-rare.
• Remove the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter and slice into 4 or 5 rounds. Place on the steaks to melt while they rest.
• Meanwhile, grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the bowl with the farro. Squeeze the lemon over the farro and add the tomatoes, cucumbers, Garlic Oil, cilantro, mint, feta and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter. Thinly slice the steaks against the grain and place on the salad. Serve immediately.
• Combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.

STEAK & SPINACH SALAD

Steps:

• Mix dressing and Worcestershire sauce. Pour 1/2 cup of the dressing mixture over steak in shallow dish; cover. Refrigerate at least 1 hour to marinate. Drain steak; discard marinade.
• Preheat greased grill to medium heat. Grill steak, 5 to 6 min. on each side or until desired doneness (medium 160°F). Cut steak across grain into thin slices.
• Toss spinach, mushrooms, tomato and onion with remaining 1/2 cup dressing mixture. Top with steak slices.

EASY GRILLED STICKY RIBS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mix salt, sugar, black pepper, paprika, and garlic powder for dry rub together in a small bowl. Set aside.
• Line a large sheet pan with heavy-duty aluminum foil. Place rack of ribs on the prepared pan, bone side down. Poke all over with a sharp knife. Make shallow slits across at an angle, and then repeat the opposite way; this allows the dry rub to penetrate. Coat on both sides with rub; flip back over, ensuring the bone side is down. Wrap tightly with foil.
• Transfer to the center of the preheated oven and bake for 2 hours. Remove from the oven and let cool to room temperature. Refrigerate until cold and firm, at least 2 hours, up to overnight.
• Preheat a charcoal grill until coals are very ashy and hot.
• Remove from the refrigerator, unwrap, and brush off excess fat. Slice between the bones to separate each rib.
• Combine ketchup, brown sugar, soy sauce, vinegar, oil, and cayenne with a spoon in a bowl for glaze.
• Place ribs on the preheated grill and cook for 2 minutes; flip and brush over glaze. Flip and repeat process until ribs are as caramelized as you prefer, about 10 minutes more.
• Remove to a plate and brush over one more application of glaze. Serve.

MEDITERRANEAN STYLE GRILLED RIB STEAK

Steps:

• Pre-heat grill on high.
• Season steaks with salt and pepper, place on grill and cook for roughly 5 min on each side (or to your liking).
• Rinse garbanzos and mix with tomatoes, red onions, olive oil and balsamic vinegar.
• Place garbanzo salad mixture on plate. Slice cooked steak into strips and layer atop.
• Garnish with fresh basil.
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GRILLED STEAK BRUSCHETTA SALAD

Steps:

• Sprinkle steaks with salt and pepper. Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. , Grill bread, covered, for 1-2 minutes on each side or until toasted; place on salad plates., Thinly slice steak; arrange over toast. Top with arugula and bruschetta topping; sprinkle with cheese if desired. Drizzle with dressing.

GRILLED RIB-EYE STEAKS WITH CHILI CUMIN SPICE RUB

Steps:

• In a bowl stir together lime juice, chili powder, cumin, and salt and pepper to taste. Pat steaks dry and spread spice rub on both sides of each steak.
• Heat a well-seasoned ridged grill pan over high heat until hot but not smoking and grill steaks about 2 minutes on each side for medium-rare.

PEANUT SESAME RIB-EYE STEAK

Steps:

• Place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. Coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed.
• Remove the steaks from the marinade, and discard any remaining marinade. Pat the steaks very dry with paper towels for good charring. Rub each steak with about 3/4 teaspoon of vegetable oil. Sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat.
• Grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let the steaks rest at least 5 minutes before slicing.

GRILLED RIB STEAKS WITH SPINACH AND SESAME SALAD

Steps:

• Heat a small frying pan over medium heat. Add sesame seeds and cook, shaking and swirling occasionally until golden and fragrant (about 2 to 3 minutes). Transfer to a small bowl.
• Combine parsley with lemon juice, garlic, honey and ½ teaspoon salt in a Mason jar. Put on the lid and shake until well combined. Add olive oil and shake again.
• Preheat barbecue to high. Season steaks with remaining salt. Grill 3 minutes per side for medium-rare. Transfer to a platter and let rest for 5 to 10 minutes. Slice thinly.
• Combine spinach with tomatoes in a large bowl. Add half of the parsley dressing and toss well to combine. Season generously with pepper. Top with avocado and sesame seeds. Serve alongside sliced steaks with additional parsley dressing drizzled over top.