Roasted Garlic Stuffed Steak With Garlic Mashers And Balsamic Cream Sauce Recipes

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ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE(VERY EASY)



Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce(VERY EASY) image

Make and share this Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce(VERY EASY) recipe from Food.com.

Provided by LeeLee Hansen

Categories     Meat

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

4 thick-cut New York strip steaks
3 heads garlic (an extra bulb for the mashers)
1/4 cup olive oil
1 teaspoon sea salt
3 cups fresh spinach
1/4 cup sun-dried tomato packed in oil, diced
1 lb fresh brie cheese
1/4 cup fresh rosemary, minced

Steps:

  • Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper.
  • You can utilize any fresh herbs you have in your garden or local market such as rosemary.
  • Take the steaks out and let them rest about an hour before you start to work with them.
  • In the meantime, fire up the oven to 350 degrees F.
  • Take your garlic bulbs and slice them in half diagonally.
  • Season with olive oil and sea salt.
  • Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly.
  • Take out and set aside.
  • Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot.
  • Add spinach and saute until spinach is just wilted.
  • Season with salt and pepper.
  • Chop up the sun-dried tomatoes and toss with the spinach.
  • When the spinach has cooled, throw in the brie and the roasted garlic.
  • You can easily pull the roasted garlic from the'husk' by using a toothpick to pull it out.
  • Mix together very well!
  • Season with salt and pepper.
  • You can also throw in a teaspoon or so of fresh rosemary at this point.
  • Set aside.
  • Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops.
  • Carefully stuff the steaks with your roasted garlic stuffing.
  • Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference.
  • I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream.
  • A little parsley to garnish.
  • For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat.
  • Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar.
  • Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3.
  • Take out the rosemary.
  • To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes.
  • Garnish with fresh rosemary.
  • It is excellent to have a nice fresh loaf of bread to serve with this.
  • I also BBQ up some fresh local corn on the grill to accompany this meal.
  • It is a fairly easy and gourmet meal to prepare.
  • You can even make the stuffing the night before.
  • Enjoy!
  • And long live garlic!

MASHERS



Mashers image

Provided by Alton Brown

Categories     side-dish

Yield 8 servings

Number Of Ingredients 6

4 russet potatoes, peeled and cut into chunks
8 red potatoes, cut into chunks roughly the same size as the russet chunks
1 to 2 teaspoons kosher salt
3/4 cup low fat buttermilk (not skim)
1/4 cup heavy cream
6 to 8 cloves of garlic, peeled

Steps:

  • NOTE: Great mashed potatoes hate recipes. Although the above amounts will make a fine mash, you're better off with these simple formulas. Try to hit a 2 to 1 ratio of russets to reds (by weight), and have at least 1/4 cup of dairy per pound of potatoes. You may not use it all, but it's good to know it's there. As for the garlic, use your best judgment.
  • Combine potatoes in a large pot and just cover with hot tap water. Place over high heat and season water with 1 to 2 teaspoons of salt, (it should taste like sea water). Cover the pot and bring to a boil.
  • Meanwhile, combine dairy and garlic in a small saucepan and bring to a simmer over medium heat. Keep this mixture barely simmering until the potatoes are done.
  • As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer. Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs. Drain, then return potatoes to the pan, return pot to heat and shake for 30 seconds so the surface water can evaporate. Remove pot and set on a towel or hot pads. Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher. Start tasting and looking at the consistency right away. If mashers seem dry or bland, add more of the garlic mixture. Avoid over mashing or you'll end up with gluey instead of fluffy
  • Serve straight or garnish with any of the following: parsley, chopped scallions, crumbled bacon, sun dried tomatoes, (If you have the dry ones, make sure you re-hydrate them.) grated horseradish, horseradish sauce, pesto, more bacon, Sauteed mushrooms...use your imagination.

STEAK-STUFFED GARLIC BREAD RECIPE BY TASTY



Steak-Stuffed Garlic Bread Recipe by Tasty image

Here's what you need: canola oil, ribeye steak, kosher salt, freshly ground black pepper, unsalted butter, fresh rosemary, garlic, baguette, butter, garlic, grated parmesan cheese, fresh parsley

Provided by Tasty

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 12

3 tablespoons canola oil
1 lb ribeye steak
¾ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 tablespoons unsalted butter
2 sprigs fresh rosemary
2 cloves garlic, smashed
1 baguette
4 tablespoons butter, melted
2 tablespoons garlic, chopped
2 tablespoons grated parmesan cheese
2 tablespoons fresh parsley, finely chopped

Steps:

  • Slice the steak in half lengthwise then season all of the sides with the salt and pepper.
  • Heat oil in a pan over extremely high heat until oil is slightly smoking.
  • Sear the steak for about one minute, then flip.
  • Add the butter, rosemary, and garlic, swirling the pan so that the butter melts. Tilt the pan towards you, and using a large spoon, constantly scoop the melted butter on top of the steak, basting it for about one minute.
  • NOTE: This helps cook the top of the steak faster and provide more flavor.
  • Sear the sides of the steak for about 30 seconds, then remove it from heat completely. Repeat with the other strip of steak.
  • Cut the ends off the baguette and remove the insides using a knife.
  • Preheat oven to 350°F (180°C).
  • Once the steaks are completely cool, stuff the hollowed out baguettes with the steak. Place the baguettes on a baking sheet.
  • In a medium bowl, combine the melted butter, garlic, Parmesan, and parsley, stirring until evenly combined. Spread the garlic butter evenly on top of the steak-stuffed baguettes.
  • Bake for 15-20 minutes, depending on how you like your steak.
  • Slice into 1 in (3 cm) bites.
  • Enjoy!

Nutrition Facts : Calories 775 calories, Carbohydrate 41 grams, Fat 51 grams, Fiber 2 grams, Protein 38 grams, Sugar 3 grams

ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE



ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE image

Categories     Beef     Roast     Dinner

Yield 4 people

Number Of Ingredients 8

4 thick-cut NY steaks
3 bulbs, yes bulbs not cloves of GARLIC! (an extra bulb for the mashers)
1/4 cup olive oil
1 teaspoon sea salt
3 cups fresh spinach
1/4 cup sun-dried tomatoes in oil, diced
1 pound fresh brie cheese
1/4 cup fresh rosemary, minced

Steps:

  • Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper. Take the steaks out & let them rest about an hour. In the meantime, heat oven to 350. Slice garlic bulbs in half diagonally. Season with olive oil & sea salt. Roast on a pan in oven for about 15 min. or til the garlic is golden brown.Remove & set aside. Heat your saute pan with some olive oil and about 6 cloves of fresh chopped garlic when hot. Add spinach & saute til just wilted. Season with salt & pepper. Chop sun-dried tomatoes and toss with spinach. When spinach is cooled, add in the brie and roasted garlic. You can easily pull the roasted garlic from the husk by using a toothpick to pull it out. Mix together very well. Season w/ salt & pepper. You can also throw in a teaspoon or so of fresh rosemary at this point. Set aside. Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops. Carefully stuff the steaks with your roasted garlic stuffing. Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference. I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream. A little parsley to garnish. For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat. Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar. Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3. For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat. Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar. Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3.

ROASTED GARLIC-BALSAMIC STEAK SAUCE



Roasted Garlic-Balsamic Steak Sauce image

Provided by Michael Chiarello

Categories     Blender     Fruit     Garlic     Tomato     Freeze/Chill     No-Cook     Vegetarian     Shallot     Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 14

1 1/2 cups warm water
3/4 cup raisins
1/2 cup balsamic vinegar
2 tablespoons minced shallots
3 large plum tomatoes, cored, quartered
1/4 cup roasted garlic paste from jar
1/4 cup unsweetened applesauce
2 tablespoons honey
1 1/2 tablespoons apple jelly or red currant jelly
1 1/2 tablespoons Worcestershire sauce
1 garlic clove, chopped
1 teaspoon (or more) fine sea salt
3/4 teaspoon dry mustard
1/2 teaspoon (or more) freshly ground black pepper

Steps:

  • Combine 1 1/2 cups warm water and raisins in medium bowl; let stand until raisins are soft, at least 15 minutes and up to 1 hour. Mix vinegar and shallots in small bowl; let stand 15 minutes. Add vinegar mixture to raisin mixture, then stir in all remaining ingredients. Working in 3 batches, puree mixture in blender until smooth. If desired, season with more salt and pepper. Return mixture to medium bowl. Cover and refrigerate at least 12 hours to blend flavors. DO AHEAD Can be made 1 week ahead. Keep refrigerated.

GRILLED BALSAMIC- AND ROASTED GARLIC-MARINATED STEAK



Grilled Balsamic- and Roasted Garlic-Marinated Steak image

No on-the-side sauce is needed for round steak refrigerated overnight in a robust marinade. It's simply delicious!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 6

Number Of Ingredients 9

1/2 cup balsamic vinegar
1/4 cup chili sauce
2 tablespoons packed brown sugar
2 tablespoons olive or vegetable oil
2 teaspoons chopped roasted garlic (from 4-oz jar)
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
1 1/2-lb beef boneless top round steak, 1 to 1 1/2 inches thick

Steps:

  • In shallow glass dish or resealable plastic food-storage bag, mix all ingredients except beef. Add beef; turn to coat. Cover dish or seal bag. Refrigerate at least 8 hours or overnight, turning beef occasionally.
  • Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.
  • Cover and grill beef over medium heat 12 to 18 minutes, turning and brushing with marinade once or twice, until desired doneness. Discard any remaining marinade. To serve, cut beef across grain into slices.

Nutrition Facts : Calories 140, Carbohydrate 2 g, Cholesterol 60 mg, Fat 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 1 g, TransFat 0 g

BALSAMIC CREAM SAUCE



Balsamic Cream Sauce image

The vinegar and cream go very well together. Best when sauteed chicken and asparagus is added to the mix. I use this sauce on pasta all the time.

Provided by Kevin Watral

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons butter
¼ onion, minced
2 tablespoons balsamic vinegar
2 teaspoons chicken bouillon granules
1 cup heavy cream
½ cup grated Parmesan cheese

Steps:

  • Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

Nutrition Facts : Calories 380 calories, Carbohydrate 4.2 g, Cholesterol 107.9 mg, Fat 38.3 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 20.5 g, Sodium 442.8 mg, Sugar 1.8 g

GARLIC STEAK WITH GARLIC



Garlic Steak with Garlic image

If you are a fan of garlic, this garlic steak with garlic confit will surely put a smile on your face.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks     Strip Steak Recipes

Time 8h55m

Yield 2

Number Of Ingredients 8

8 cloves garlic, minced
1 tablespoon olive oil
1 pinch salt and ground black pepper
2 (12 ounce) New York strip steaks
12 cloves garlic, peeled
1 cup olive oil for frying
1 pinch salt and ground black pepper to taste
1 ½ tablespoons balsamic vinegar

Steps:

  • Whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. Add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
  • Combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. Cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. Set aside.
  • Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from bag, wiping off excess marinade with paper towels. Generously season steaks with salt and black pepper.
  • Cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove steaks to a plate and let rest for 5 minutes.
  • Drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.

Nutrition Facts : Calories 865.1 calories, Carbohydrate 11.7 g, Cholesterol 197.2 mg, Fat 44 g, Fiber 0.6 g, Protein 100.1 g, SaturatedFat 12.5 g, Sodium 208.7 mg, Sugar 2 g

ROASTED GARLIC CREAM SAUCE



Roasted Garlic Cream Sauce image

Make and share this Roasted Garlic Cream Sauce recipe from Food.com.

Provided by Nikki Dinki Cooking

Categories     Cheese

Time 8m

Yield 3 1/2 cups of sauce, 4-6 serving(s)

Number Of Ingredients 9

6 -9 heads garlic (depending on size)
4 -6 tablespoons olive oil
salt
pepper
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 -3 cups whole milk
1 cup gruyere
1/2 cup parmesan cheese

Steps:

  • Roast garlic by cutting off bottom quarter of head, exposing all cloves.
  • Drizzle with olive oil, salt and pepper and tent in tin foil cut side up.
  • Bake at 375 for 1 hr till golden brown and super soft.
  • Melt butter in pan, add flour and cook for 1 minute.
  • Add 2 cups of milk and bring to a boil until sauce thickens.
  • Add roasted garlic and puree.
  • Add cheeses and ENJOY over pasta, chicken, or anything!

Nutrition Facts : Calories 623.4, Fat 41.8, SaturatedFat 18.8, Cholesterol 83.4, Sodium 351.6, Carbohydrate 42.2, Fiber 2.1, Sugar 7.3, Protein 23.4

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