SKIRT STEAK MARINATED WITH ROASTED TOMATO SALSA
Provided by Marc Murphy
Categories main-dish
Time 3h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the roasted tomato salsa: Position a rack in the middle of the oven and preheat the oven to 450 degrees F. (Or prepare a grill for high heat.)
- Line a rimmed baking sheet with parchment paper. Place the tomatoes, onions, jalapeno and garlic on the parchment. Roast for 15 to 20 minutes, then remove the onions and garlic and set aside; peel the garlic. Return the baking sheet to the oven and roast the jalapeno and tomatoes until charred and soft, about 15 minutes more.
- (Or, if making on the grill, place the vegetables on a perforated pan or aluminum foil on the hot grill. Cook, covered and turning when necessary, until all the vegetables are evenly charred and soft. The tomatoes and jalapeno will take longer than the garlic and onions, so remove everything as it finishes cooking.)
- Transfer all the vegetables to a blender and add the cilantro, chipotles with adobo sauce and salt. Blend on medium speed until a uniform puree has formed. With the motor running, slowly add the oil until emulsified and completely incorporated. If the consistency of the salsa is too thick, add some water 1 tablespoon at a time until the desired consistency is achieved. Taste and adjust the seasonings, adding more chipotle if desired. Let cool before using, or transfer to an airtight container and refrigerate until needed. The salsa will keep for up to 1 week.
- For the skirt steak: Season the steak on both sides with salt and pepper. Toss with some of the roasted tomato salsa and marinate, refrigerated, for at least 1 1/2 hours and up to overnight. Reserve the remaining salsa for serving.
- For the grilled romaine: To clean the romaine, place the halves in a large bowl (or several bowls) filled with cold water. Swoosh the lettuce gently in the water and let it sit for 10 minutes--the dirt and grime will settle to the bottom of the bowl. Gently lift the lettuce out of the water and rinse the bowl. Repeat the cleaning process until the water remains clean after you've swished the leaves around in it. Gently pat the lettuce dry around and between the leaves to remove as much moisture as possible. Rinse and dry the bowl, and place the lettuce back in it. Season the lettuce with the olive oil and some salt and pepper, and gently toss to combine.
- Prepare a grill or grill pan for medium-high heat.
- Remove the steak from the marinade and let any excess marinade drip off. Grill 4 to 5 minutes per side for medium rare. Let rest for 5 to 7 minutes.
- Place the romaine halves on the grill cut-side down and grill until well marked, about 2 minutes. Rotate the romaine 45 degrees and grill until well marked again, 2 minutes more. (If doing this on a grill pan, you may need to work in batches.)
- Transfer the romaine halves to a cutting board and chop them into 2-inch pieces. Place the romaine in a large bowl and toss with the lemon juice. Slice the steaks thin and serve with the reserved roasted tomato salsa and grilled romaine. Serve immediately.
GRILLED TALEGGIO SANDWICH WITH TOMATO AND BASIL
Earthy taleggio melts beautifully, making it an excellent fit for a grilled cheese sandwich. Slices of juicy tomato and a couple leaves of fresh basil are the perfect foils for the rich, gooey interior.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Arrange bread in a single layer on a clean work surface. Stir together butter and mayonnaise. Spread mixture evenly onto one side of every slice (1 scant tablespoon per slice).
- Heat a large skillet, preferably cast iron, over medium. Flip over 4 slices on work surface (so they're plain-side up); divide Taleggio among them. Top each with a tomato slice; season generously with salt and pepper. Place 2 basil leaves on top of each. Carefully sandwich together.
- Place sandwiches in skillet (in two batches, if needed). Reduce heat to medium-low; gently top sandwiches with a lid slightly smaller than skillet for even cooking. Cook, flipping once halfway through, until crisp and golden on both sides and cheese is melted, 7 to 9 minutes. Serve immediately.
GRILLED-STEAK SANDWICHES
Basil, tomatoes, and olive oil refine this sandwich. The soft bread soaks up the juices of fresh-off-the-grill steak, so no flavor is lost.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Let steaks stand at room temperature for 30 minutes. Heat grill to high. Brush grates with oil. Season steaks with salt and pepper. Grill for 5 minutes per side for medium-rare. Let rest for 10 minutes. Thinly slice steaks across the grain.
- Meanwhile, drizzle tomatoes with oil; season with salt and pepper. Brush bread with oil. Grill tomatoes until lightly charred and soft, 3 to 4 minutes per side. Grill cut sides of bread until lightly charred, 30 seconds to 2 minutes.
- Layer sliced steak and grilled tomatoes over bottom halves of bread. Garnish with basil and romaine leaves, drizzle with oil, and season with salt and pepper. Sandwich with top halves of bread. Cut each loaf crosswise into 6 sandwiches.
GRILLED TOMATOES
Perfect, easy, and yummy!
Provided by Lynne2478
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 16
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
- Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.
Nutrition Facts : Calories 21.3 calories, Carbohydrate 3 g, Fat 1 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 149.1 mg, Sugar 1.9 g
GRILLED FLANK STEAK WITH ROASTED PEPPERS IN TOMATO SAUCE
Provided by Michael Chiarello : Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare the tomatoes and bell peppers, working over a bowl to catch all the juices. Cut or tear the peppers into long strips. Strain all the juices into a large non-reactive saucepan. Add the chili. Bring to a boil over high heat, reduce the heat to medium, and simmer until the juices reduce to a heavy syrup and the chili is very soft, about 10 minutes. Scoop out the chili, seed if desired, and mince. Add the peppers and tomatoes to the saucepan and bring to a boil. Lower the heat to medium and simmer for 20 minutes. Stir in the chili and salt and pepper to taste. Keep warm or let cool to room temperature.
- Prepare the grill and let it burn down to medium coals. Season the flank steak with salt, pepper, 1 tsp. of the oregano, and brush with 1 Tbs. of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat. Transfer to a cutting board, drizzle with another 1 Tbs. of olive oil, and crumble the remaining 1/2-tsp. oregano over the top. Let rest for about 5 minutes.
- Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within. Carve the meat on the diagonal into thin slices and arrange on a platter or plates. Top each slice of grilled bread with about 1/4-cup of the roasted peppers in sauce and arrange next to the meat. (Reserve any remaining peppers for another use.)
- Gather all the meat juices (make an effort to scrape the meat juices off the carving board, too) into a small bowl and whisk in the vinegar and the remaining 1 Tbs. olive oil. Drizzle over each portion. Serve immediately.
GRILLED STEAK SANDWICHES WITH BRIE, ROASTED PEPPERS, AND WATERCRESS
Categories Sandwich Beef Egg Brie Bell Pepper Summer Grill/Barbecue Watercress Bon Appétit
Yield Makes 6
Number Of Ingredients 10
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips. (Can be made 1 day ahead. Cover and refrigerate.)
- Brush beef with oil; sprinkle with herbes de Provence, salt, and pepper. Let stand 30 minutes at room temperature.
- Prepare barbecue (medium-high heat). Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours.
- Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of rolls. Cover with roll tops. (Can be made 1 day ahead. Wrap in foil and refrigerate.)
BUDGET STEAK SANDWICH WITH ROASTED TOMATOES & ARUGULA AIOLI
This is truly gourmet and amazing ... grilled individual rolls, flavorful steak in a "you can't believe how easy" marinade. Gooey cheese, roasted tomatoes, arugula aioli and wonderful carmelized onions. All on a budget but worth serving for a dinner party. Just a little planning and a little thinking ahead makes this very easy to put together. Now I get the small chibatta rolls just from my grocer but any small hoagie or individual good roll, just not the round dinner rolls, something more substantial. But don't think you have to get a specific roll. Get what you enjoy eating. Get what you can afford and what is available at the time. Serve with some oven potato fries, a spicy ketchup and maybe a simple cucumber salad or a simple coleslaw. Make this easy and quick. Add some apple and nuts to store bought coleslaw with a twist on the sauce and you can have a new slaw which is just a little different a fun. Also add walnuts, blue cheese and pears for a great simple twist to a classic slaw as well. NOTE: Get skirt steak when on sale ... mayo, store brand is ok but not Miracle whip, arugula you can get a small amount from the local market if available...tomatoes I like heirlooms, but a good beefsteak or good ripe tomato is just fine, don't stress over that, and ... cheese, rather than buying a package or block, just go to your deli and ask for 16 slices of swiss. So much cheaper and none to waste or just sit in your fridge. Asking your meat, seafood, deli and vegetable department is a great use of their services. My stores are always willing to help, And it saves a "bunch" of money in the long run. Just ask.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 42m
Yield 4-6 Sandwiches, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Marinade the steak -- add the package of good seasonings mix to a large baggie with the olive oil and vinegar and shake to combine. Add the steak and seal and refrigerate at least 4 hours up to 8. I don't like packaged mixes much, but -- this is an exception. I really like it and it is easy and works great. Remember this is all about a easy dinner on a budget.
- Toppings -- when you get home roast or grill (which is my preference) the tomatoes and onions. Just toss with olive oil, red pepper, salt and pepper and grill or roast in the oven at 425 on a cookie sheet lined with foil or you can also use a grill pan. Either one works. Just grill until the tomatoes or brown or lightly soft and the same with the onions. Just set to the side. They do not have to be served hot.
- Make the aioli -- Add the arugula, mayo and lemon to a food processor and mix until well combined. Done, just chill. This can be done a day ahead.
- Steak -- Steak is done marinating, just grill or pan fry or any method you prefer. I like this grilled. Just 4-5 minutes per side on high heat to get a nice crust and then flip. Another 3-4 minutes and remove. Should be medium rare. Remove and set to the side and cover with foil to let rest.
- Rolls -- Just cut in half and toast in the oven or on the grill until slightly brown on the cut side. No oil needed. Just toast until golden.
- Put the sandwiches together. Layer each side of the roll with the mayo, then one side with cheese, then sliced steak. Cut the steak on the bias always, then some of the onions, a couple of tomato slices, another slice of cheese and the top roll also smathered with the aioli mixture.
- Wrap in foil and bake 10 minutes at 400. Enjoy! The absolute steak sandwich.
Nutrition Facts : Calories 677.4, Fat 51.6, SaturatedFat 9.8, Cholesterol 82.1, Sodium 1168.1, Carbohydrate 22.3, Fiber 1.9, Sugar 8, Protein 32.4
TOMATO STEAK SANDWICHES
My husband and I came up with these open-faced sandwiches when we didn't have much in the refrigerator. They've been a favorite ever since, particularly when we need a quick dinner. You can easily double the recipe when company drops by. -Tessa Edwards, Provo, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. In a large skillet, heat oil over medium heat. Add beef; cook and stir 3-5 minutes or until browned; drain. Stir in salt and pepper., Spread cut sides of bagels with cream cheese. Transfer to an ungreased baking sheet; spoon beef over bagels. Top with tomato and mozzarella cheese. Broil 4-6 in. from heat 3-5 minutes or until cheese is melted and lightly browned.
Nutrition Facts : Calories 381 calories, Fat 15g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 544mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.
GRILLED STEAK & ROASTED TOMATO SANDWICHES
This interesting combination of sophisticated flavors makes an excellent sandwich. What I love is the tomatoes can be roasted ahead, chilled, and brought back to room temp, making this a excellent take-your-lunch-to-work option. -- modified from Gourmet magazine, August 2007.
Provided by Hopes in the kitchen
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F with rack in middle.
- Toss tomatoes with shallots, garlic, oil and 1 1/2 teaspoons salt in a shallow 3 quart baking dish, then arrange tomatoes cut sides up. Roast uncovered, basting once, until tomatoes are tender but still hold their shape and are starting to brown, 35 to 45 minutes. Cool to room temperature.
- Whole tomatoes cool, prepare grill for direct-heat cooking over hot charcoal (medium high heat for gas).
- Sprinkle each steak all over with 1/4 t salt and 1/4 t pepper (total per steak). Oil grill rack, then grill steaks, coved only if using gas grill, turning once (5-6 min total for medium rare.
- Transfer to a cutting board. Lightly brush both sides of bread slices with some oil from roasted tomatoes and grill, turning over once until lightly toasted and grill marks form (about 1 min total).
- Stir together vinegar & sugar until sugar dissolves, then stir in herbs. Spread one side of each bread slice with some herb mixture (about 1 T per slice).
- Slice steaks, then make into sandwiches with bread, roasted tomatoes, shallots, and watercress.
Nutrition Facts : Calories 1290.1, Fat 80.8, SaturatedFat 24, Cholesterol 134.9, Sodium 1805.4, Carbohydrate 80.1, Fiber 7, Sugar 7.3, Protein 59.2
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