ROASTED GARLIC-BALSAMIC STEAK SAUCE
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
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
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
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
GARLIC STEAK WITH GARLIC
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
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 AND BALSAMIC MARINADE
Provided by Tyler Florence
Categories main-dish
Time 5h10m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Combine all ingredients in a non-aluminum mixing bowl. Pour into a zip-lock bag. Add the steaks and marinate for 4 to 5 hours in the refrigerator.
ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE(VERY EASY)
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
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!
ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE
I moved from the Midwest to California just as I started to get interested in the culinary arts. Ironically, I moved to Gilroy California: home of the Garlic Festival! Ever since, I have been incorporating garlic into nearly every dish! The following recipe I created one year when we had a bunch of hungry pilots who flew in just for the Garlic Festival. I thought I would make it an especially memorable culinary experience for them!
Provided by Food Network
Categories main-dish
Number Of Ingredients 8
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!!!
CREAMY ROASTED GARLIC MASHED POTATOES
I made these roasted garlic potatoes for Thanksgiving although it's a simple enough recipe for any day! I wish I had more right now.
Provided by Amanda Lee
Time 45m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.
- Roast in the preheated oven until very soft, about 25 minutes.
- Meanwhile, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 26.1 g, Cholesterol 22.5 mg, Fat 9.1 g, Fiber 3 g, Protein 4.2 g, SaturatedFat 5.2 g, Sodium 61.9 mg, Sugar 1.1 g
STEAK-STUFFED GARLIC BREAD RECIPE BY TASTY
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
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
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