MARINATED STEAK WITH GRILLED ONIONS
This marinade is magic -it will make even economy cuts of beef tender and delicious. -Gail Garcelon, Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 12 servings (1 cup cooked onions).
Number Of Ingredients 6
Steps:
- Whisk together vinaigrette, mustard, Worcestershire sauce and garlic. Pour 1/4 cup into a shallow dish. Add beef and turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade from dish. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-7 minutes per side. Drizzle reserved marinade over onions. Cut steak into thin slices; serve with onions.
Nutrition Facts : Calories 209 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 294mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
GRILLED PORK AND POBLANO PEPPERS
My husband and I entertain a lot in summer, and this has quickly become the most-requested dish. I usually serve it with Mexican rice and a tossed salad.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.
Nutrition Facts : Calories 304 calories, Fat 14g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 389mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
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.
GRILLED STEAK WITH POBLANO AND ONION SAUTE
This is a perfect meal when served with fresh tomatoes in season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
Steps:
- Heat grill to medium-high (coals should be glowing white). Drizzle both sides of steaks with oil; season with salt and pepper. Lightly coat grates with cooking spray. Grill steaks 8 minutes per side for rare, 10 minutes for medium-rare. Let rest 1 to 2 minutes before serving with the saute.
GRILLED POBLANO AND RED ONION VINAIGRETTE
Provided by Food Network
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine all of the ingredients, except for the olive oil and salt and pepper, into a medium size mixing bowl and mix well. Whisk the olive oil into the mixture in a slow steady stream until fully incorporated. Season with salt and pepper.
MARINATED GRILLED STEAK WITH POBLANO PEPPERS
Explore this tasty recipe for Marinated Grilled Steak with Poblano Peppers. Serve the steak with bright peppers for a dish that looks as good as it tastes.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat greased grill to medium-high heat.
- Mix dressing, lime zest, juice, garlic and spices until blended; reserve 1 Tbsp. mixture. Pour remaining mixture over steak in shallow dish; turn to evenly coat both sides. Refrigerate 1 hour to marinate.
- Meanwhile, cut chiles in half; remove and discard seeds and ribs. Spray with cooking spray; grill 5 to 7 min. or until crisp-tender and slightly charred, turning occasionally. Remove from heat; place in paper bag. Peel and discard skin. Remove steak from marinade; discard marinade.
- Grill steak 5 min.; turn steak. Add onions, brushed with reserved dressing mixture; grill 5 min. or until steak is medium doneness (160°F) and onions are tender, turning onions after 3 min. Serve steak with onions, roasted chiles and lime wedges.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 6 g, TransFat 2 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
STEAK WITH BLUE CHEESE POBLANO SAUCE
This recipe was based on my three favorite things. Steak, Blue Cheese, and some Peppers with a kick. I left all the seeds in for the peppers but you can certainly omit for the timid. I love everything spicy! Marie's blue cheese is my fave but feel free to use a different kind. I used Pinot for the wine. I love garlic so I used a lot again you can certainly cut it down if you like. This turned out amazing and my hubby devoured it. Enjoy!
Provided by Seed of Truth
Categories Steak
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the steak in a resealable Ziploc bag. Add olive oil, salt, pepper and paprika. Seal bag to marinate. Overnight is best if you can. Take out steak 30 minutes before cooking to bring to room temperature Meanwhile slice the poblano's and onion and mince the garlic. Heat a large skillet on medium high. Add olive oil and butter to pan. Oil should be shimmering. Add steak to pan to sear. Cook 5 minutes a side for medium rare. Remove steak from pan to plate and tent with aluminum foil. Do not slice until done with the sauce so meat can rest. Add onion, peppers and garlic to pan. Season with salt and pepper to taste. Saute 7 minutes until tender. Add red wine and scrape up bits from the bottom of the pan. Let the wine reduce by half. Add blue cheese dressing and stir to combine. Add juices from steak that has been resting and simmer on low for 5 minutes. Meanwhile slice the london broil against the grain and put on a platter. Pour sauce over top to serve. Add fresh chopped cilantro to the top.
Nutrition Facts : Calories 890.1, Fat 54.1, SaturatedFat 16, Cholesterol 238.2, Sodium 540.9, Carbohydrate 13.5, Fiber 3.5, Sugar 3.3, Protein 74.8
GRILLED STEAK SANDWICH WITH POBLANO CRANBERRY CHUTNEY
This is the ultimate grilled sandwich. Thinly sliced sirloin steak that has been generously rubbed with chili powder, sandwiched between melting Havarti cheese and slathered with a spicy poblano-cranberry chutney. Oh yum! Developed for Craze-E Contest.
Provided by PaulaG
Categories Lunch/Snacks
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cut the poblano pepper in half, remove the seeds and place under broiler until charred. Put the pepper in a bowl, cover and allow to stand while preparing the remaining ingredients.
- In a medium size saucepan lightly saute the red onion in a small amount of olive oil. Stir in the cranberries, water, orange juice, orange zest, brown sugar, ginger and cinnamon. Bring to a boil and cook until cranberries pop and juice thickens. Remove from heat. When the poblano is cool enough to handle, remove the charred skin, finely dice and add to the cooked cranberries along with the raisins and pistachios. Cover and refrigerate. The finished chutney should be thick about the consistency of jam.
- Mix together the chili powder, salt and cumin. Rub into the steaks and allow to rest at room temperature for 30 to 45 minutes or can be prepared several hours ahead and refrigerated. Prior to cooking the meat, remove from refrigerate and allow to come to room temperature. The chutney should be removed from the refrigerate and allow to come to room temperature.
- Grill meat on indoor grill until medium. Weather permitting the meat can be cooked on an outdoor grill. Tent with foil and allow meat to rest for 10 minutes then thinly slice.
- To assemble the sandwiches, lightly butter 1 side of each slice of bread as for grilled cheese sandwiches. Turn the plain sides up, top each with a thin slice of cheese, spread each bread slice with cranberry chutney. On 4 of the bread slices, layer the sliced steak and then top with second bread-cheese slice.
- Place bread buttered side down on heated grill or heavy skillet. Grill until golden, flip and cook the other side. Serve and enjoy.
- Please note: Canned poblanos may be used. There may be extra chutney that is delicious served alongside the sandwich.
Nutrition Facts : Calories 683.6, Fat 36.6, SaturatedFat 18.4, Cholesterol 137, Sodium 1680, Carbohydrate 52.8, Fiber 5.4, Sugar 20.2, Protein 37.3
POBLANO AND ONION SAUTE
Pair this Latin take on pepper and onions with steak, or fill out the saute with wedges of potatoes, such as red bliss, or a cup of corn kernels.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Roast chiles directly over the flame of a gas-stove burner (or under the broiler), turning with tongs, until blackened all over. Transfer chiles to a large bowl and cover tightly with plastic wrap (or place in a large resealable plastic bag). Let steam until cool enough to handle, about 15 minutes, then peel chiles. Remove stems, ribs, and seeds; cut each chile lengthwise into strips and place in a nonreactive bowl.
- Heat oil in a large skillet over medium heat. Add onion; cook until softened and translucent, stirring occasionally, about 7 minutes. Stir in chiles and season with salt. Cover and cook, stirring occasionally, until onion and chiles are tender, about 7 minutes.
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STRIP STEAK WITH ONIONS AND POBLANOS RECIPE | MYRECIPES
From myrecipes.com
3/5 (2)Total Time 25 minsServings 4Calories 236 per serving
- Heat a large cast-iron skillet over medium-high heat. Sprinkle steaks evenly with paprika, 1/8 teaspoon fleur de sel, and 1/4 teaspoon black pepper. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan; let stand 10 minutes.
- Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion wedges; cook 2 minutes on each side. Add poblanos to pan; sauté 4 minutes, stirring occasionally. Remove from heat; cover and let stand 5 minutes. Stir in remaining 1/4 teaspoon fleur de sel and remaining 1/8 teaspoon black pepper. Arrange onion mixture on a platter. Cut steak across grain into thin slices. Arrange steak over onion mixture; sprinkle evenly with sel gris. Serve with lime wedges.
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- On a baking sheet place the 3 chili peppers, whole, and broil in the oven for about 5 minutes or until they are charred. Place the chilis into a Ziploc bag and close it, letting the chilis steak for 15 minutes. Then remove the chiles, peel the skin, remove the seeds, and cut each chile into thin slices.
- Cut the steak into slices (like in the picture) and place in a dish with the apple cider vinegar, salt and pepper. Chill for 15 minutes in the refrigerator.
- Drain the marinade. Heat a cast iron skillet over medium high heat and add coconut oil. Sear each piece of steak for about 3-5 minutes on each side, or until cooked to your liking. Place on a plate.
- Add the onions and poblano chiles to the cast iron and cook until onions are brown. Mix with vegetables with the steak, and serve hot!
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