Pan Grilled Steak With Balsamic Peppers Recipes

GRILLED STEAKS BALSAMICO

Steps:

• Place marinade ingredients in a blender or food processor; process until blended. Place steaks in a large resealable plastic bag. Pour marinade over steaks and turn to coat. Seal bag and marinate steaks in the refrigerator for at least 2 hours.
• Preheat a grill to medium heat.
• Remove steaks from marinade; discard marinade. Place steaks on grill over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, to taste.
• Meanwhile, heat cheese in small saucepan over medium-low heat until melted, stirring frequently, about 2 to 4 minutes. Serve steaks with cheese sauce.

JOHNNY GARLIC'S GRILLED PEPPERED STEAK WITH CABERNET BALSAMIC SAUCE

Steps:

• Preheat grill to high heat.
• Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.
• In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
• Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.
• Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.

PAN-GRILLED STEAK WITH BALSAMIC PEPPERS

Steps:

• Heat a large, heavy-bottomed pan on medium-high heat until hot.
• Sprinkle steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
• Cook to desired doneness, about 2-3 minutes on each side for medium-rare.
• Remove steaks from the pan and set aside to keep warm.
• Add the olive oil to the pan until hot, about 1 minute.
• Add the peppers and cook, stirring often, until browned and soft, about 8 minutes.
• Add the garlic, vinegar and the remaining salt and pepper.
• Cook, stirring often, until all the liquid evaporates, about 2 minutes.
• Serve the peppers over the steaks.

GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK

Steps:

• Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
• Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
• Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS

Steps:

• Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
• Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.

GRILLED STEAK WITH BALSAMIC TERIYAKI SAUCE

Steps:

• Preheat the oven to 450°F. Season the filets with salt and pepper on both sides. Let the filet mignon rest at room temperature for 20 minutes. While the steaks are resting prepare the Balsamic Teriyaki Sauce.
• In a sauce pan, melt the butter until bubbling. Add shallots and garlic; cook for 3 minutes or until the aromatics are soft and sweet (watch to make sure you don't burn the shallots or garlic). Add the balsamic vinegar; bring to a boil. Once boiling, reduce the temperature. Simmer for 15 minutes until the sauce is reduced in half. The balsamic should be thick, glossy and coat the back of a spoon.
• Add the sugar, broth, soy sauce and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes.
• Heat a large frying pan over high heat until almost smoking. Add the cooking oil and swirl to coat. Place the steak filets in the frying pan, not touching. Cook for 2 minutes, turn the steaks over and cook an additional minute.
• Transfer the steaks to an ungreased baking sheet; place in oven. Cook for 4-6 minutes; depending on desired degree of doneness. For medium-rare, the internal temperature of the filet mignon should read 140°F-150°F. Remove to a plate and let rest for 5 minutes before serving. Serve with balsamic teriyaki poured over the steaks.

GRILLED STRIP STEAKS WITH BALSAMIC ONIONS

Steps:

• Heat closed medium-size contact grill for 5 minutes. In medium bowl, toss onion with dressing. Remove onion from dressing with tongs; place on grill. Reserve dressing in bowl. Close grill. Grill 4 minutes.
• Meanwhile, toss mushrooms with dressing in bowl. Add mushrooms to grill with onions. Close grill. Grill 2 to 4 minutes or until vegetables are tender. Remove vegetables from grill; cover to keep warm.
• Brush beef steaks with remaining dressing in bowl. Sprinkle both sides of steaks with salt, chili powder, garlic pepper and cumin. Place on grill. Close grill. Grill 3 to 5 minutes or until desired doneness. Serve onions and mushrooms with steaks.

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE

Steps:

• Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
• Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

PAN-GRILLED STEAK

Steps:

• Directions
• Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don't lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Serve with a green salad, Aji Asado (roasted marinated peppers), and Papas al Horno (roasted potatoes).
• Variations:
• If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element. When browned, turn steaks with tongs and brown the other side. Total cooking time with this method is about 5 minutes per side for medium rare.
• Less time is required for gas broilers and outdoor charcoal barbecues. If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch. Return the meat to the hotter area to char the second side and then move it back over the drip pan.

PAN-GRILLED STEAK (BIFTEK à LA PARRILLA)

Steps:

• Marinate the steaks in olive oil for at least 30 minutes.
• Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides.
• Heat a well-seasoned cast-iron skillet over a high setting.
• When hot add the steaks and char on one side.
• Turn the heat down to medium and continue cooking for about 3 minutes for medium rare.
• Turn the steaks with tongs and turn up the heat to high.
• Be careful not to cut into the steaks while turning so that you don't lose any of the juices.
• Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare.
• Add 2 to 3 minutes per side for well-done steaks.
• Variations:.
• If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element.
• When browned, turn steaks with tongs and brown the other side.
• Total cooking time with this method is about 5 minutes per side for medium rare.
• Less time is required for gas broilers and outdoor charcoal barbecues.
• If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch.
• Return the meat to the hotter area to char the second side and then move it back over the drip pan.

BALSAMIC-SEASONED STEAK

Steps:

• Preheat broiler. Place steak on a broiler pan; sprinkle with pepper. Broil 4 in. from heat 7 minutes. Meanwhile, mix vinegar and steak sauce., Turn steak; drizzle with 1 tablespoon vinegar mixture. Broil just until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes. , Remove steak to a cutting board; let stand 5 minutes. Cut steak into 1/4-in. slices; return to broiler pan, arranging slices close together. Drizzle slices with remaining vinegar mixture; top with cheese. Broil just until cheese is melted, 30-60 seconds.