Grilled Steak Huaraches Recipe 435

GRILLED HANGER STEAK

Grilled Hanger Steak image

Provided by Anne Burrell

Time 12h20m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

4 sprigs fresh thyme, leaves picked and chopped
2 cloves garlic, smashed and finely chopped
Pinch crushed red pepper
Extra-virgin olive oil
2 pounds hanger steak, trimmed
Kosher salt

Steps:

Combine the garlic, thyme and crushed red pepper with olive oil to make a loose paste. Coat the hanger steaks with the paste and sprinkle generously with salt. Let marinate in the fridge overnight or up to 2 hours outside of the fridge.
Preheat the grill.
If the steaks have been marinated ahead, remove them from the fridge and let them come to room temperature.
Grill the steaks for 4 to 5 minutes on each side. Let the steaks rest for 5 to 10 minutes before slicing.
Slice the steaks on the bias and serve immediately.
Wine Pairing Suggestion: Bandol red

WORLD'S BEST GRILLED STEAK

World's Best Grilled Steak image

Tender juicy steaks on the grill are one of life's pleasures. This is the best marinade we have ever come across. It is the perfect blend of flavors and it leaves the meat tender without being overpowering. Note: I'm not sure of the origins of this recipe, I don't see a duplicate. Will post a picture.

Provided by Chef Dee

Categories < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 -5 choice beef steaks
1/2 cup low sodium soy sauce
2 teaspoons olive oil
2 teaspoons ketchup
1 teaspoon minced garlic
1 teaspoon oregano
1 teaspoon pepper

Steps:

Blend all ingredients, pour over steaks.
Marinate 3 hours, turning frequently.
Grill to your liking.

PERFECTLY GRILLED STEAK

Perfectly Grilled Steak image

Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

GRILLED STEAK HUARACHES RECIPE - (4.3/5)

Grilled Steak Huaraches Recipe - (4.3/5) image

Provided by garciamoss

Number Of Ingredients 18

Ingredients

For Huaraches:
3 cups masa harina flour
1 teaspoon salt
2 teaspoons garlic powder
2 1/2 to 3 cups warm water, plus more for shaping huaraches
1/8 cup olive oil, plus more for cooking huaraches
For Steak:
2 strip steaks (1 pound total)
Salt, to taste
Fresh cracked pepper, to taste
Granulated garlic, to taste
Olive oil
Garnishes
1/2 cup diced white onion
1/3 cup chopped cilantro
1/2 cup grated or crumbled queso fresco or panela cheese
Avocado slices
Your favorite salsa

Steps:

1. In a bowl, add the masa harina, salt and garlic powder. Gradually add in the water until the masa dough forms. If it's too dry, add a little more water. Work in the oil. Make 6 equal size masa balls, cover with plastic and set aside for 20 minutes. 2. Season the strip steaks with salt, pepper and garlic powder to taste on both sides. Drizzle with a little olive oil, set aside. Grill the steaks for 4 minutes per side on preheated grill pan. Remove from grill onto baking pan, tent loosely with foil paper and keep warm at low temperature in the oven. 3. While the steaks are cooking, preheat a comal or griddle pan to medium heat for 5 to 6 minutes. Take one masa ball and form it into an oval shape. Use a little water to wet the masa so it's easier to shape. Place the masa in between plastic or wax paper and using a tortilla press or rolling pin, gently press or roll out to extend the oval shape until it looks like a huarache. It should be about 7 inches in length or so. 4. Transfer to the hot comal and cook for about 30 seconds per side or until it comes loose from the comal, then you know it's ready to turn. Once you turn it, drizzle a little oil onto the huaraches so they start to crisp up. Turn after a 20 seconds and cook the other side for another 10 seconds. You don't want to leave them on too long or they will get tough. Top the huaraches with salsa, grated cheese, steak and your favorite garnishes.Yields 6 servings. Notes: For a variation, when making the masa balls, flatten it in the palm of your hand and add a couple of tablespoons of refried beans, fold the dough over the beans to cover and form into oval shape as instructed. The beans will kind of fuse right into the masa as it cooks. If preparing these for the first time, I would suggest making the huarache shells first and then just warming them right before serving. It makes things a lot easier.

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