GRILLED STRIP STEAK
Steps:
- Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing.
- Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes.
- Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks.
- Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.
BBQ GRILLED STEAK WITH TOMATO-OLIVE RELISH
Surprise and delight with BBQ Grilled Steak with Tomato-Olive Relish today. Freshly chopped tomatoes and sliced green olives give this BBQ grilled steak dish great color-and Mediterranean flair. You don't want to miss out on this great BBQ grilled steak recipe.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Combine barbecue sauce, lime juice and 1/2 tsp. pepper; pour over steaks in shallow dish. Turn to coat both sides of each steak. Refrigerate 1 hour to marinate, turning once.
- Heat grill to medium-high heat. Remove steaks from marinade; discard marinade. Grill steaks 15 to 20 min. or until done (160ºF). Transfer to cutting board; cover loosely with foil. Let stand 10 min. Meanwhile, combine tomatoes, olives, onions, dressing and remaining pepper.
- Cut steak into thin slices. Serve topped with tomato mixture.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g
GRILLED STRIP STEAKS WITH GARLIC AND OREGANO
Steps:
- Combine minced garlic, olive oil, and dried oregano in a bowl. Place steaks on a large plate and coat well on both sides with mixture. Cover lightly with plastic and place in refrigerator for 2 hours. Remove from fridge 30 minutes before going onto the grill. This will help the meat come up to temperature before coming into contact with heat.
- Preheat grill for medium-high heat.
- Remove plastic wrap from steaks and season both sides of meat with salt and black pepper.
- Place steaks on the grill and cook for 5 to 6 minutes per side, depending on thickness and desired doneness. Once cooked to preference, remove from heat and set onto a cutting board. Lightly tent with aluminum foil. Do not wrap tightly. Let steaks rest for 7 to 10 minutes. Slice and serve or serve steaks whole with your favorite side dishes.
Nutrition Facts : Calories 157 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, Sodium 670 mg, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 6 g
GRILLED STRIP STEAKS WITH OLIVE-OREGANO RELISH
Categories Beef Olive Quick & Easy Summer Grill/Barbecue Oregano Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- Prepare grill.
- Pit olives and coarsely chop. In a bowl stir together olives, onion, oregano, oil, pepper, and salt to taste. Pat steaks dry and season with salt and pepper. Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot oiled well-seasoned ridged grill pan over moderately high heat.) Serve steaks topped with relish.
GORDON'S GRILLED STRIP STEAK WITH CHILI-TOMATO VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine spice rub ingredients, mix together thoroughly and rub on steaks or generously season with salt and pepper and set aside. To make the chili-tomato vinaigrette: Combine the chile, shallots or scallions, oregano and vinegar in a small bowl. Gradually whisk in the olive oil. Right before serving, stir in the tomatoes and season with salt and pepper to taste. Grill the steaks over a medium-hot charcoal fire or in grill pan over medium high heat until medium-rare or medium. Place the steaks on individual plates and spoon a 1/4 of the vinaigrette over each. Garnish with oregano sprigs. Serve with fried eggs.
GRILLED STEAKS WITH GREEK RELISH
My ribeye steak showcases the flavors of Greece my husband and I were introduced to while on a cruise. We like it with pita bread and hummus. -Mary Lou Cook, Welches, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- For relish, in a small bowl, combine tomatoes, onion, olives, cilantro, 1 tablespoon lemon juice, oil and garlic., Drizzle remaining lemon juice over steak. Grill steak, covered, over medium heat or broil 4 in. from 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°). Let stand 5 minutes before cutting in half. Serve with relish and cheese.
Nutrition Facts : Calories 562 calories, Fat 42g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 587mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
SMOKY AND FIERY SKIRT STEAK WITH AVOCADO-OREGANO RELISH
This recipe comes from Grilling for Life cookbook by Bobby Flay. Skirt steak is a chewy cut that's full of beefy flavor. It's the perfect vehicle for the big flavors of this dressing. The smokiness comes from the chipotle chiles, which are smoked jalapenos.
Provided by Crafty Lady 13
Categories Steak
Time 23m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Smoky and Fiery Dressing: Combine the vinegar, garlic, chiles, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. Add the cilantro and pulse 2 times just to incorporate.
- Avocado-Oregano Relish: Combine all the ingredients for the relish in a medium bowl.
- Grilled Skirt Steak: Heat your grill to high. Brush the steak with the oil and season both sides with salt and pepper. Grill, turning once, for 6 to 8 minutes until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for 5 minutes.
- Cut the meat against the grain into 1/2-inch thick slices. Drizzle each serving with dressing and top with 2 tablespoons of the avocado relish. Serve the remaining relish on the side if desired.
Nutrition Facts : Calories 563.4, Fat 44.7, SaturatedFat 7.6, Cholesterol 98.3, Sodium 543.2, Carbohydrate 8.1, Fiber 3.6, Sugar 1.8, Protein 33.1
GRILLED STRIP LOIN STEAK WITH BACON CHIMICHURRI
From an old issue of Food & Wine magazine, a tasty marinated steak with a classic South American sauce with a slight twist - bacon! It has been pointed out that this is still a tasty recipe if you want to leave out the added flavours (& fat) of the bacon - thank you PanNan! NOTE - prep time does not include minimum 4 hour marinating time
Provided by Debi9400
Categories Steak
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Marinate the steak: In a large, shallow dish (or large ziplock bag), combine the garlic, thyme, rosemary, wine, onion and olive oil. Ad the steaks and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 4 hours or overnight.
- Chimichurri Sauce:.
- In a food processor, pulse the garlic, parsley, oregano, vinegar, lemon juice and olive oil until the herbs are pureed. Scrape into a bowl and season with salt & pepper.
- In a large skillet, cook the bacon in 2 batches over moderate heat until crisp, about 8 minutes. Drain on paper towels, and let cool, the finely chop. Pour excess bacon fat out of skillet keeping 2 Tbsp in it.
- Cooking:.
- LIght a grill. Remove steaks from marinade and season with salt & pepper. Grill the steaks over high heat until charred all over, about 7 - 8 minutes per side. Transfer to a cutting board and sit at rest for 5 minutes.
- Meanwhile, heat the bacon fat in the skillet. Add the chimichurri and bring to a simmer over high heat. Remove from the heat and stir in the bacon. Pour the sauce into a serving bowl.
- Carve the steaks crosswise into thick slices and serve immediately with the chimichurri.
- Serve with a Chilean Cabernet which echoes the herbal marinade for these flavourful steaks.
Nutrition Facts : Calories 1059.2, Fat 84.7, SaturatedFat 25.2, Cholesterol 234.7, Sodium 381.1, Carbohydrate 8.2, Fiber 2.8, Sugar 1.2, Protein 59.2
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