GRILLED FLANK STEAK WITH CILANTRO LIME BUTTER
Grilled Flank Steak is a quick and easy recipe that you can make for dinner all summer long. This flank steak recipe is so tender and flavorful, with a delicious cilantro lime steak butter to make it even better. Serve it with your favorite sides, or slice it up for fajitas!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Take softened butter and place in a medium bowl.
- Stir in the cilantro, lime juice, lime zest, green onion, and garlic paste. Mash with a fork or spoon to fully combine.
- Place butter over plastic wrap and form into a log. Wrap and place in fridge for 1 hour or until firm.
- Brush a grill or grill pan with canola oil and heat to high heat. (You want the grill HOT)
- In a small bowl, combine salt and pepper, garlic paste, olive oil and mustard powder. Stir to combine and form a paste. Rub both sides of steak with the paste.
- Place flank steak on grill and cook for approximately 3-4 minutes per side for rare, or 6-8 minutes per side for well done. We do something in between. Please see my Meat Temperature Chart for help deciding.
- Remove from heat.
- Cut into slices, against the grain.
- Before separating, slice butter and allow to melt over the steak.
- Serve and enjoy!
Nutrition Facts : Calories 350 kcal, Carbohydrate 1 g, Protein 33 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 131 mg, Sodium 216 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CILANTRO AND LIME BUTTER
Use this slightly spicy, flavored butter for grilled meats with a Latin flavor. Top meat right off the grill with a tablespoon or so. Make for day of use.
Provided by Nina
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 1h5m
Yield 16
Number Of Ingredients 5
Steps:
- In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes. Season with salt to taste. Cover, and chill for at least 1 hour.
Nutrition Facts : Calories 102.4 calories, Carbohydrate 0.2 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.1 g, SaturatedFat 7.3 g, Sodium 1.9 mg
GRILLED STEAKS WITH CILANTRO SAUCE
Fresh herbs made into a sauce help make these steaks the main star of our favorite summer grilling menu. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings (3 cups sauce).
Number Of Ingredients 11
Steps:
- Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended., Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.
Nutrition Facts : Calories 901 calories, Fat 78 g fat (17 g saturated fat), Cholesterol 146 mg cholesterol, Sodium 567 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 2 g fiber), Protein 45 g protein.
GRILLED CORN WITH CILANTRO LIME BUTTER
Simple grilled corn on the cob.
Provided by BritanyRachelle
Categories Side Dish Vegetables Corn
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
- Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.
Nutrition Facts : Calories 282 calories, Carbohydrate 17.4 g, Cholesterol 61 mg, Fat 24.1 g, Fiber 2.5 g, Protein 3.2 g, SaturatedFat 14.7 g, Sodium 188.3 mg, Sugar 3 g
GRILLED CABBAGE STEAKS WITH CILANTRO-LIME SAUCE
These smoky cabbage steaks make a hearty side dish, but they're also substantial enough to serve as a vegetarian main dish if you add a grain or some beans. Our easy herb sauce made in the blender is light, bright and very versatile. If you have any leftover, it can serve as a salad dressing or a drizzle for other grilled foods.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare a grill for medium heat. If using wooden skewers, soak them in water for 15 minutes.
- Combine 1 1/2 cups of the cilantro, 1 1/2 cups of the parsley, the garlic, jalapeño, lime juice, rice vinegar, honey and 1/2 teaspoon salt in a blender and blend on high until smooth. With the blender running, drizzle in the oil in a slow stream to make a very smooth sauce. Transfer to a serving bowl and season with more salt, if needed.
- Remove any loose leaves from the exterior of the cabbage and set it on its stem end. Cut a thin piece off one side of the cabbage to make it flat; then slice a thin piece off the other side of the cabbage. (Reserve the pieces for another use.) Slice the cabbage vertically to make 4 thick steaks, each about 3/4- to 1-inch thick.
- Lay the steaks on a baking sheet and stick a skewer horizontally through any that are not holding together. Brush both sides of the steaks with olive oil and sprinkle with the lime zest, ancho powder and 1 teaspoon salt.
- Grill the steaks, covered, moving them occasionally so they cook evenly, until charred and crisp-tender, 6 to 7 minutes per side. Transfer to a serving platter, brush the tops lightly with olive oil and remove any skewers you used.
- Coarsely chop the remaining 1/2 cup cilantro and 1/2 cup parsley. Drizzle about half of the sauce over the cabbage. Sprinkle with the herbs and red onion and serve the remaining sauce on the side.
GRILLED T-BONES WITH CHIPOTLE CHILI RUB AND CILANTRO-LIME COMPOUND BUTTER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 29m
Yield 4 servings, plus extra reserved compound butter
Number Of Ingredients 7
Steps:
- Preheat a two-burner grill pan over high heat or a table-top electric grill to high or preheat the outdoor grill.
- Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap.
- Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
- Remove the steaks from the refrigerator and unwrap.
- Combine the steak seasoning blend with hot chipotle pepper and sweet paprika. A tablespoon is about a palm full of powdered or ground seasonings. Rub the seasoning blend into the steaks, distributing the spices evenly among them. Go wash up. Using tongs, place steaks on screaming-hot grill, carefully place the thin tip of 1 steak facing the wide end of the next so that all 4 steaks fit onto the grill pan or grill grate at the same time. Cook steaks 6 to 7 minutes on each side for medium doneness. Remove steaks and let them rest so that the juices can redistribute, 5 minutes.
- When ready to serve, top steaks with disks of sliced compound butter and serve with salad or vegetables on the side. The smashed cheesy potatoes and sauteed sliced vegetables make especially tasty side dishes for these steaks.
GRILLED RIBEYES WITH HATCH CHILE BUTTER
In summer, succulent ribeye steaks call for my flavor-packed compound butter, swirled with Hatch chiles, cilantro, lime juice and garlic. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cut peppers lengthwise in half. Remove stems and seeds; flatten slightly. Grill chiles, skin side down, until skins blister, about 3 minutes. Immediately place peppers in a small bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Place grilled peppers, cilantro, butter, garlic, oregano, lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor; pulse until just combined. Refrigerate until firm., Brush steaks with oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium-high 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°), about 4 minutes on each side. Let stand 5 minutes. Cut into thin slices., Meanwhile, in a small saucepan, melt half the chile butter. Drizzle over steaks. Serve remaining butter with steaks. Sprinkle with coarse sea salt. If desired, garnish with jalapeno slices and additional oregano.
Nutrition Facts : Calories 657 calories, Fat 53g fat (25g saturated fat), Cholesterol 174mg cholesterol, Sodium 815mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.
GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Brush both sides of swordfish with olive oil.
- Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
- Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 0.2 g, Cholesterol 96 mg, Fat 21.6 g, Fiber 0.1 g, Protein 33.4 g, SaturatedFat 9.6 g, Sodium 232.8 mg, Sugar 0.1 g
GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER
This recipe and delicious rub comes from Chris Schlesinger, the former owner and chef of East Coast Grill in Cambridge, Mass. Follow Mr. Schlesinger's lead and leave the steaks untouched on the grill before you flip them. They should be beautifully seared, chestnut brown around the edges where the fat has roasted down, with a tight crust from the rub. Later, perhaps, you can reward yourself with a beer.
Provided by Sam Sifton
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Build a fire in your grill; if using a gas grill, turn both burners to high.
- Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.
- Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.
- When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.
GRILLED PORTERHOUSE STEAK WITH CILANTRO LIME COMPOUND BUTTER
These steaks are great on their own! But even better with the compound butter. Note: Cooking time varies depending on the thickness of the steak, and how you like it cooked. Helpful hint: Go to www.omahasteaks.com, on the bottom of the page click on resources and cooking charts, then steaks. Other uses for compound butter: add to baked potato or mashed potatoes; spread on crusty bread; shrimp (top on shrimp and bake).
Provided by Joanne
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make Compound Butter:.
- In a small saute pan over med heat, melt 2 tbs. of butter, add the garlic. Cook for 1 minute until garlic is fragrant.
- Transfer the garlic butter to medium bowl. Add the lime juice, lime zest, and worcestershire sauce. Whisk to combine.
- Use a fork to blend in 1 stick of butter. Season with Salt and Pepper, and add in the cilantro. Mix well.
- Roll the butter into a cylinder (like a log) in plastic wrap, and twist the ends. Refrigerate until ready to use (at least 1 hour). Or freeze it if you need it sooner.
- For the Steak:.
- About 20 minutes before grilling, remove the steaks from the refrigerator. Rinse and pat dry. Brush the steaks on both sides with oil and season both sides with salt and pepper to taste. Cover steaks and let sit for 10 to 15 minutes.
- Preheat indoor grill pan or outdoor grill to high (let it get really hot). Cook steak for 3 minutes on first side, flip and cook additional 2 minutes on second side for medium rare. Note: If using indoor grill pan cook 1 steak at a time.
- Transfer steaks to platter, top with a slice of compound butter. Cover loosely with aluminum foil and let rest for 10 minutes.
- I served these steaks with my baked broccoli mac and cheese recipe #503983, and a green salad on the side.
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