Grilled Steak And Peppers Vinaigrette Recipes

GRILLED STEAK AND BELL PEPPER SALAD

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle steak with salt and pepper. Grill about 5 minutes per side for medium-rare. Cool. Halve steak lengthwise. Slice across grain into thin strips.
• Meanwhile, char peppers on barbecue, over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into thin strips. Halve strips crosswise.
• Whisk oil, vinegar, garlic and dry mustard in large bowl to blend. Add steak, roasted peppers, watercress and onion; toss to combine. Season with salt and pepper. Chill at least 2 hours or up to 8 hours. Mix in tomatoes and serve.

PAN-GRILLED STEAK WITH BALSAMIC PEPPERS

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.

PORTERHOUSE STEAK WITH FRA DIAVOLO BBQ SAUCE AND CHERRY PEPPERS IN VINAIGRETTE

Steps:

• Heat oil in a medium saucepan on side burners or grates of the grill. Add onion and garlic and cook until soft. Add red pepper flakes and cook for 1 minute. Add remaining ingredients, season with salt and pepper and cook until sauce has thickened, about 25 to 30 minutes.
• Season steaks on both sides with salt and pepper. Grill until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes then slice into 1/4-inch thick slices.
• Preheat a grill. Preheat the oven to 400 degrees F. Toss the cherry peppers with 2 tablespoons of the olive oil in a bowl. Season with salt and pepper. Spread the peppers on a sheet pan and roast for 15 to 20 minutes, or until the skin is blistered. Set aside to cool slightly. Remove the stems and seeds from the cherry peppers and roughly chop.
• Drizzle the red and yellow peppers with 2 tablespoons of the olive oil and season with salt and pepper. Place on the grill and cook until the skin is starting to blacken and blister. Remove from the grill and set aside to cool for 15 minutes. Roughly chop the peppers.
• In a bowl, combine the cherry peppers, red and yellow tomatoes, parsley, and Basil Vinaigrette. Season, to taste, with salt and pepper. Serve.
• Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

GRILLED STEAK AND VIDALIA ONIONS WITH MUSTARD-WORCESTERSHIRE VINAIGRETTE

Steps:

• Whisk together the Worcestershire sauce, mustard, thyme and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the olive oil until emulsified. Let sit at room temperature while you prepare the steak and onions.
• Remove the steaks from the refrigerator 20 minutes before grilling. Heat the grill pan over high heat until it begins to smoke. Pat the steaks dry with paper towels. Brush both sides of the steaks with canola oil and season well with salt and pepper. Arrange the steaks on the grill pan and let cook until golden brown and charred, about 5 minutes. Flip the steaks, lower the heat to medium and continue cooking to medium-rare doneness (130 degrees F internal temperature on an instant-read thermometer), about 4 minutes longer. Remove from the heat and arrange on a serving platter. Loosely tent with foil and let rest while you grill the onions.
• Brush the onions on both sides with canola oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides and just cooked through, about 2 minutes per side. Separate the slices into rings and add to a small bowl. Add half of the vinaigrette to the onions and gently toss to coat. Serve the steaks topped with the onions and drizzled with the remaining vinaigrette.

GRILLED STEAK SALAD WITH PICKLE PEPPER VINAIGRETTE

Steps:

• Prepare grill.
• In a bowl whisk together vinegar, mustard, oil, sugar, and salt to taste. Stir in remaining vinaigrette ingredients and season with pepper.
• Discard tough stems from watercress. Season steak with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side for medium-rare. (Alternatively, grill steak in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer steak to a cutting board and let stand 5 minutes. Holding a sharp knife at a 45° angle, cut steak into about 12 thin slices.
• Spoon vinaigrette generously onto 2 large plates and mound watercress in center. Arrange steak slices on watercress.

GRILLED STEAK SALAD WITH POBLANO VINAIGRETTE

Steps:

• 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 . 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 and onions and drizzle with Poblano Vinaigrette.
• Mix together in a small bowl until combined. Season with salt and pepper to taste.
• 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 smoooth. Add the honey and season to taste with salt and pepper.