RAISE THE STEAKS: STRIP STEAKS WITH TWO SAUCES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat a grill pan or indoor/outdoor grill to high.
- For the first sauce, place all the herbs and garlic in food processor and pulse-chop to a fine mince. Scrape into a small bowl. Season with salt and pepper. Stir in vinegar and extra-virgin olive oil and let stand.
- Heat a small pot with extra-virgin olive oil over medium heat. Add onions and cook 5 minutes. Add brown sugar and cook 1 minute. Add hot sauce, Worcestershire pepper and tomato sauce. Simmer 2 to 3 minutes. Remove from heat and transfer to a small bowl.
- Let steaks rest a bit to take the chill off. Drizzle extra-virgin olive oil over the steaks and season them lightly with steak seasoning. Grill meat on screaming hot grill 3 to 4 minutes on side one, 2 to 3 on side 2 for medium rare doneness. Go a minute longer on each side for medium to medium well doneness.
- Serve steaks with 2 sauces and BIG MUSSELS.
GRILLED STEAK WITH TWO SAUCES
Grilled steak is chilled, sliced and served with dollops of homemade roasted garlic and roasted red pepper sauces, sliced tomatoes and asparagus.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes 8 servings, about 3 oz. meat and 2 Tbsp. sauce each.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Remove papery outside from head of garlic; separate into cloves. Place in 8-inch square baking pan. Add 2 Tbsp. of the olive oil and the chicken broth. Bake 25 to 30 min. or until garlic is soft. Cool. Meanwhile, preheat grill to medium heat. Grill steak 8 to 10 min. on each side or until cooked through. Refrigerate until ready to use.
- Remove garlic pulp from skin; place in medium bowl. Add mayo, 1/4 cup of the mustard, the lemon juice and 2 Tbsp. of the parsley; mix well. Refrigerate at least 1 hour to allow flavors to blend. Mix roasted peppers, sun-dried tomatoes, remaining 2 Tbsp. mustard and remaining 2 Tbsp. parsley in medium bowl. Gradually add remaining 2 Tbsp. olive oil, stirring constantly until well blended. Add crushed red pepper; cover. Refrigerate at least 1 hour. Remove from refrigerator about 1 hour before serving; let stand at room temperature.
- Slice steak. Arrange on 8 serving plates along with the tomatoes and asparagus. Top with about 2 Tbsp. of each sauce.
Nutrition Facts : Calories 460, Fat 37 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
GRILLED STEAK WITH BERRY BARBECUE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the shallot, garlic, cumin and coriander. Cook, stirring occasionally, until the shallot softens, about 3 minutes.
- Add the bourbon and cook until reduced by about half, about 1 minute. Add 1/2 cup water, the blueberries, blackberries, ketchup, 2 tablespoons brown sugar, the vinegar, soy sauce, chipotle, thyme sprigs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, stirring occasionally; cook until thickened, 20 to 25 minutes. Remove from the heat and stir in the butter. Season with salt and pepper; add the remaining 2 tablespoons brown sugar if the sauce is too tart.
- Meanwhile, preheat a grill to medium high. Oil the grill grates. Pat the steaks dry and season with salt and pepper. Grill until marked, 5 to 6 minutes per side for medium rare. Transfer to a plate and let rest 10 minutes.
- Pour any juices from the plate of steak into the sauce; loosen with water if needed. Serve the steak with the sauce.
GRILLED HANGER STEAK WITH A ROASTED SHALLOT PORT DEMI SAUCE AND GRILLED GARLIC GREEN BEANS
The hanger steak is a thick strip of meat from the underside of the beef cow. It hangs between the rib and the loin and is part of the diaphragm. It is similar to the skirt steak because it is full of flavor but can become tough if it is not prepared correctly. This can be a really nice cut of meat to serve your family without paying too much for it. I am going to give you detailed instructions on how to do just that. Enjoy!
Provided by Chef Shelley Pogue
Categories Meat and Poultry Recipes Beef Steaks
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Lightly cover the steaks with canola oil and season generously with salt and pepper; cover and place in refrigerator until ready to grill.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place a sheet of aluminum foil on about 1/3 of the grill surface.
- Bring a large pot of generously salted water to a boil. Cook the green beans in the boiling water until heated through yet still firm, 5 to 7 minutes. Drain. Transfer to a large bowl. Add the garlic and 1/4 cup of canola oil to the green beans and toss to coat. Season with salt and pepper; set aside.
- Stir the water, sugar, and shallots together in a saucepan until the sugar dissolves; cover the pan and bring the mixture to a boil. Drain the liquid and return the shallots to the pan. Add the port wine and demi glace to the saucepan and place over medium heat; cook until the liquid reduces to about half its original volume. Stir the butter into the mixture until it melts. Remove the pan from the heat. Season with salt as needed. Keep the saucepan covered until the steaks are prepared.
- Spread the green beans onto the part of the grill prepared with aluminum foil and allow to finish cooking while grilling the steaks.
- Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow the steaks to rest 5 minutes before placing onto individual plates. Spoon the sauce over the steaks. Serve the green beans on the side.
Nutrition Facts : Calories 843.6 calories, Carbohydrate 48.1 g, Cholesterol 98.9 mg, Fat 52.4 g, Fiber 4.2 g, Protein 42.1 g, SaturatedFat 18.9 g, Sodium 1658.7 mg, Sugar 21.9 g
GRILLED STEAKS WITH MUSHROOM SAUCE
Midweek days deserve something special. This steak entree with its savory sauce will fit the bill beautifully. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.
Nutrition Facts : Calories 353 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 447mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 40g protein.
GRILLED SKIRT STEAKS WITH TOMATILLOS TWO WAYS
Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh lime juice sharpens the tomatillos raw brightness.
Provided by Ian Knauer
Categories Quick & Easy Father's Day Backyard BBQ Dinner Steak Summer Grill Grill/Barbecue Tomatillo Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make salsa:
- Slit chiles lengthwise, then stem and seed. Heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 1 minute. Cover chiles with hot water in a bowl and soak until softened, about 20 minutes, then drain.
- Purée chiles, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender until smooth, about 1 minute.
- Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook salsa (it will spatter), stirring occasionally, until slightly thicker, 5 to 8 minutes.
- Grill steaks:
- Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure.
- Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then coat steaks.
- Oil grill rack, then grill steaks, covered only if using a gas grill, turning once, until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
- Make salad while steaks rest:
- Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
- Cut steaks into serving pieces and top with salsa and salad.
GRILLED STEAK AND ONIONS WITH ROSEMARY-BALSAMIC BUTTER SAUCE
Categories Beef Garlic Herb Onion Backyard BBQ Dinner Rosemary Steak Fall Summer Grill/Barbecue Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).
- Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.
- Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.
- Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.
GRILLED SIRLOIN STEAK WITH OLIVE SAUCE
A grilling recipe that can easily adapted for the stovetop or Foreman grill (still need to use a saucepan, though). This recipe was posted in the local newspaper. Cooking time is actually the minimum marinating time.
Provided by Mercy
Categories Lunch/Snacks
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place steak in a zip-top plastic bag or in a shallow casserole dish.
- Combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak.
- Close bag, turning to coat steak or turn steak over in dish.
- Cover and refrigerate at least 2 hours or up to 24 hours.
- Prepare charcoal or gas grill.
- Drain steak, reserving marinade.
- Sprinkle dried thyme, salt and pepper over steak.
- Grill on a covered grill over medium-hot coals 6 minutes.
- Turn; continue grilling 5 minutes for medium-rare doneness.
- Transfer steak to carving board; tent with foil and let stand 5 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat.
- Add flour; cook 1 minute or until bubbly, stirring frequently.
- Add broth; simmer until sauce thickens, stirring occasionally.
- Add reserved marinade and olives; simmer 2 minutes.
- Season to taste with salt and pepper if desired.
- Carve steak into thin slices; arrange on serving plates.
- Spoon olive sauce over steak and top with thyme or parsley.
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8 QUICK AND TANTALIZING STEAK SAUCES TO UPGRADE YOUR …
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- Chimichurri Sauce. Ready in just 10 minutes, this classic Argentinian sauce is a spicy, tangy, pungent mix of garlic, herbs, and vinegar, with a touch of hot pepper sauce, that pairs beautifully with all kinds of grilled meats and vegetables.
- Homemade Horseradish Sauce. Although you can whip up this easy sauce in mere minutes, Chef John suggests you refrigerate it for a couple of hours to let the flavors develop.
- Devil's Steak Sauce. And the secret ingredient is... raspberry jam! BUNKYLION says, "Oh my. As a rule, I don't buy commercial steak sauces; just don't like them.
- Chef John's Mayo Method Steak Sauce. Chef John describes this creamy sauce as "mayonnaise plus salty, plus spicy, plus acidic, plus herby equals awesome."
- Sweet Island Teriyaki Sauce. This tasty sauce can be used as a marinade, or you can hold some aside and serve it with the cooked steak. Just be sure the portion you hold aside for dipping does not come into contact with raw meat before you use it.
- Gorgonzola Sauce. Rave review: "DELICIOUS!! I did double the cheese and used bleu instead, bc it's what I had. Nice sauce for steak!" -- pcmomofsix.
- Tuscan Skirt Steak with Salsa Verde. Once you taste this marinated steak topped with its robust salsa verde, you might want to save the recipe just so you can make the salsa verde to go over chicken, pork, and fish.
- Bourbon Pepper Pan Sauce. This rich, sweet, peppery steak sauce really makes the meal here. It's also a delicious sauce for spooning over pork chops and roasted or grilled chicken.
11 SAUCES TO SERVE WITH GRILLED STEAK - FOOD & WINE
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- Italian salsa verde. Whether you use three types of herbs like Mario Batali or keep it simple and just use parsley, this punchy caper-based sauce is a no-brainer for grilled steak and meat of any kind.
- Chimichurri. Salsa verde’s South American cousin, this tangy herb sauce is what you find on the table all over Argentina.
- Gremolata. If you want the bright herbs without salsa verde’s tangy flavors, make gremolata, which is more like a garnish than a sauce.
- Shallot dressing. Think of this warm shallot vinaigrette as a grown-up take on steak with onion rings.
- Compound butter. If you believe in piling decadence over decadence, top your steak with flavored butter, like one blended with Cognac and parsley, or something more pungent, like anchovies and Parmesan.
- Aioli. Provençal-style garlicky mayonnaise is an eye-opening choice with steak. You can make a cheater version with store-bought mayo, lemon and garlic or pound it out Luddite-style with a mortar and pestle and blend it with a whisk.
- Poblano sauce. When grilled or roasted, poblanos have a fruity, smoky flavor that’s terrific with steak. To make an extra-rich sauce, blend poblanos into aioli or puree the peppers with corn for a Southwestern-inspired accompaniment.
- Mole. With smoky dried red chiles, sweet spices and chocolate, a riff on Mexican-style mole is an inspiring choice to brush over grilled steak.
- Smoky almond sauce. Mole too complicated? Make this ancho chile-almond sauce, which is less sweet but just as delicious.
- Green Sriracha. You know the red stuff in the rooster bottle, but Sriracha is actually a category of Southeast Asian hot sauce. Make Susan Feniger’s maximalist version with green chiles along with coconut, lemongrass and kaffir lime leaves.
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