GARLIC GRILLED STEAKS
Take steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 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°). Brush generously with garlic mixture during the last 4 minutes of cooking.
Nutrition Facts : Calories 373 calories, Fat 17g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 1013mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
RIB-EYE STEAKS WITH BASIL BUTTER AND SLICED TOMATOES
Steak, Wine, and Summer's Best Tomatoes Are a Match Made in Heaven
Provided by Chef Mary Nolan
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pulse butter, shallot, garlic, 1/2 teaspoon salt and pepper in a food processor until smooth. Scrape down the sides of the bowl, add basil, and pulse until well incorporated and smooth.
- DO AHEAD: Butter mixture can be prepared up to 4 days in advance. Allow to come to room temperature before cooking the steak. NOTE: You will have extra butter...perfect for more steaks, hamburgers, chicken, eggs, and more.
- Preheat oven to 350°. Preheat a grill pan over medium-high heat. Season steaks with a 5-finger pinch of salt on all sides. Sear until steaks are well browned and beginning to char around edges, about 5 minutes. Flip and repeat on the other side. Transfer to oven and cook until an instant-read thermometer inserted into thickest part of steaks registers 120° for medium-rare. Transfer steaks to a cutting board to rest and tent with foil. Meanwhile, drizzle bread with olive oil on both sides and grill until golden brown on both sides. (The grilled bread also tastes great with basil butter!)
- Slice tomatoes and arrange on a platter. Sprinkle lightly with salt. Arrange sliced steak on top of tomatoes. Spread steak generously with basil butter and serve with grilled bread.
- Heirloom tomatoes and the herb butter pair perfectly with the rich and full-bodied Cabernet Sauvignon from Tom Gore Vineyards.
GRILLED STRIP STEAK WITH BLISTERED TOMATOES AND GREEN BEANS
Cooking half the tomatoes in a skillet placed on the grill lets you capture all their juices and turn them into a saucy condiment for the steak.
Provided by Andy Baraghani
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a grill for medium-high heat. Toss beans with 2 Tbsp. oil in a large bowl; season with salt. Place beans on grill and cook, turning occasionally, until tender and lightly charred, 6-8 minutes.
- Meanwhile, place a small skillet on grill; pour in 2 Tbsp. oil. Cook half of tomatoes, shaking skillet occasionally, until beginning to burst, about 3 minutes.
- Oil grate. Season steaks with salt and coat with paprika, packing on more if needed. Drizzle with 2 Tbsp. oil. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Halve remaining tomatoes and toss with chile, shallot, garlic, vinegar, grilled tomatoes, grilled beans, and 3 Tbsp. oil in a large bowl. Add basil, season with salt, and toss again. Combine steak and tomato mixture on a platter; drizzle with oil.
GRILLED RIB EYE STEAKS AND TOMATOES WITH MINT-THAI BASIL SLATHER AND 8 SPICED HOME FRIES
Steps:
- Prepare a hot, clean, oiled grill. In a saucepan, heat the oil on medium heat. Add the garlic and ginger and fry briefly. Add the herbs and zest. Pull off of the heat. Dissolve sugar with lemon juice and mix in mustard. Whisk in with herb mix. Season the steaks and tomatoes and grill on both sides, about 8 to 10 minutes, (tomatoes will take about 5 minutes). Slather the steak and tomatoes with the herb mixture frequently. Let steaks rest 5 minutes before serving.
- Prepare a fryer on medium-high heat. Drain potatoes well and pat dry. Blanch the potatoes in the oil until lightly colored. Set aside, un-seasoned, on paper towels. Mix all the spices and salt together. Raise the oil temperature to high and fry the potatoes again until golden, brown and delicious. Season with salt immediately.
- Note: There will be leftover seasoned salt. Store in air-tight container and use it on any grilled items.
- PLATING On large plates, lay a bed of salad. Place a mound of fries and lean steak against it. Garnish with tomato half and mint/basil sprigs.
GRILLED STEAK WITH GARLIC AND HOT PEPPER MARINADE WITH ROASTED TOMATOES WITH CABRALES BLUE CHEESE
Steps:
- For the Marinade:
- Combine all ingredients in a mixing bowl.
- For the steaks:
- Place the steaks in a large shallow baking dish. Pour 1/2 of the marinade over the steaks and turn to coat. Cover and let marinate in the refrigerator at least 4 hours or overnight. Cover the remaining marinade and place in the refrigerator. One hour before cooking the steaks, remove marinade from the refrigerator and allow it to come to room temperature. Heat a grill pan over high heat until smoking or heat up an outdoor grill Remove steaks from the marinade, discard marinade, and season with salt and pepper, to taste. Grill for 4 minutes on each side for medium rare doneness. Use the other 1/2 of the marinade to serve with the steaks.
- For the Roasted Tomatoes:
- Preheat oven to 400 degrees F. Place tomatoes in a baking dish, drizzle with olive oil and season with salt and pepper to taste. Roast until soft, about 15 to 20 minutes. During last 5 minutes of cooking sprinkle the blue cheese over the tomatoes.
GRILLED STEAKS WITH MARINATED TOMATOES
The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.-Anna Davis, Half Way, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, whisk the first 11 ingredients until blended. Place tomatoes in a 13x9-in. dish; pour beer mixture over top. Cover and refrigerate at least 1 hour. , Meanwhile, mix rub seasonings; rub over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting each steak into thirds., Place steaks on a platter. Top with tomatoes; drizzle with any remaining beer mixture.
Nutrition Facts : Calories 321 calories, Fat 17g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 962mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.
GRILLED TOMATO AND BASIL BRUSCHETTA
What can I say? Absolutely sublime, but ONLY make with the freshest, ripest tomatoes. Prep time does not include the 20 minutes of "sit" time for the tomatoes.
Provided by 2hot2handle
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the cut tomatoes into a bowl and salt them. Let sit for 10 minutes. Add the garlic, basil and olive oil, stir to combine and let sit for another 10 minutes.
- Cut the french bread into thick (1 inch) slices. Grill the slices until just toasted and slightly charred, about 1 minute per side.
- Top the grilled bread slices with the tomato mixture and serve immediately.
GRILLED GARLIC BREAD
Here is a savory grilled garlic bread recipe that's easy to make.
Provided by ghada faris
Categories Garlic Bread
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat a grill to high heat.
- Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
- Spread the butter mixture generously on the baguette slices.
- Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
- Sprinkle with parsley and serve immediately.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 16.4 g, Cholesterol 17.5 mg, Fat 7 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 263.8 mg
GRILLED STEAKS AND TOMATOES WITH BASIL-GARLIC BREAD
Light a fire for dinner tonight! Grill up these succulent T-bones, a perfect medium rare, throw on sliced tomatoes with tangy basil-garlic bread and you've successfully fired up dinner in only 25 minutes!
Provided by Lizzie Rodriquez
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine oil, basil and garlic powder; reserve. Place beef steaks on grid over medium coals. Grill steaks 10 to 14 minutes for rare (140 degrees) to medium (160 degrees), turning once. Season with salt and pepper, if desired. Meanwhile cut bread in half lengthwise; brush with 1 1/2 tablespoons basil mixture evenly on cut side of bread. Brush remaining basil mixture on one side of each tomato slice. About five minutes before steaks are done, place bread, cut-side down, and tomatoes on grid with steaks; grill 2 to 3 minutes. Turn bread and tomatoes over; sprinkle with Parmesan cheese. Continue grilling 1 to 3 minutes or until bread is golden brown and tomatoes are just heated through. Cut bread diagonally into slices. Carve steaks into thick slices. Serve with bread and tomato slices.
Nutrition Facts : Calories 290.4, Fat 12.9, SaturatedFat 2.3, Cholesterol 2.2, Sodium 393.1, Carbohydrate 37.1, Fiber 4, Sugar 5.1, Protein 7.7
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