GRILLED FLANK STEAK WITH GARLIC & ROSEMARY
Easy and full of flavor, this grilled flank steak is one of my favorite summer grilling recipes.
Provided by Jennifer Segal, adapted from Cooks Illustrated
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Make the marinade by combining the olive oil, rosemary, garlic, salt and pepper in a blender. Blitz for a few minutes, until garlic and rosemary are pulverized.
- Place the flank steak in a medium baking dish. Using a fork, poke meat about 10 times on each side. Pour the marinade over top and turn the steak a few times to coat evenly. Cover with saran wrap and refrigerate for at least 1 hour or overnight.
- Grease grill with oil and preheat to high. When grill is hot, grill flank steak covered for about 5 minutes. Turn and cook covered for about 3-4 minutes more. Let meat rest on cutting board, covered with aluminum foil, for about 15 minutes. Slice very thin against the grain.
Nutrition Facts :
PAN-SEARED STEAK WITH GARLIC BUTTER
This Pan-Seared Steak has a garlic butter that makes it taste like a steakhouse quality meal. You'll be impressed at how easy it is to make the perfect steak that's seared on the outside, and perfectly tender inside.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 20m
Number Of Ingredients 7
Steps:
- Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
- Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
- Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
- Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.
Nutrition Facts : Calories 542 kcal, Carbohydrate 1 g, Protein 46 g, Fat 40 g, SaturatedFat 19 g, Cholesterol 154 mg, Sodium 991 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PAN-SEARED STEAK WITH ROSEMARY AND GARLIC BUTTER
Mouthwatering and insanely delicious and easy, this Pan-Seared Steak with Rosemary and Garlic Butter can make your kitchen the best steakhouse around.
Provided by Sandra
Categories Main Course
Time 27m
Number Of Ingredients 9
Steps:
- Finely dice or mince rosemary and garlic.
- On a cutting board add 2 teaspoons coarse sea salt, minced rosemary and garlic and mix together and roughly chop all together.
- Rub the garlic and rosemary mixture all over your choice of steak, in this case I used ribeye. Allow to sit at room temperature for 20 minutes.
- Over medium-high heat, heat up your skillet.
- Once heated add butter and olive oil, if you are using.
- Right before you add the steaks to the pan season with pepper and more salt if desired. Add steaks one at a time, I cook two at a time and cook about 1-2 minutes on one side then flip and cook for another 1-2 minutes.
- Turn steaks again, add wine and shallots and cook 2 or 3 more minutes.
- Depending how you want your steak cooked, turn your steak once more and cook for another 2-3 minutes.
- Once cooked to desired temperature, remove skillet from the heat. Remove steaks and let rest for 5 minutes.
- Right before serving, drizzle remaining liquids and shallots from pan over the steak.
ROSEMARY STEAK BITES RECIPE BY TASTY
Have your wine and eat it, too, with this easy appetizer. Fresh rosemary functions as both flavor and a DIY skewer. Plus, they make for a pretty presentation. Spoon the red wine reduction sauce on top of your steak bites just before serving and voila!
Provided by Betsy Carter
Categories Appetizers
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat a 12-inch (5 cm) cast iron skillet over medium-high heat for at least 10 minutes.
- Add the steak to a medium bowl and season with the salt and pepper, tossing to coat evenly.
- Thread 2 pieces of steak onto each rosemary sprig, sliding up the stem until the steak meets the leaves. Using scissors, trim the bottom of the sprigs so each end is about ½ inch long.
- Add the olive oil and garlic to the pan, stir, and let heat for about 1 minute.
- Once the oil begins to smoke, add 1 tablespoon of butter and stir to distribute. Place the skewers in the pan. Sear, without moving, for about 2 minutes, until a nice brown crust forms on one side. Using tongs, carefully flip each skewer over and brown on the other side, about 2 minutes more. Once cooked to your desired doneness, remove the steak skewers from the skillet and set on a clean baking sheet to rest.
- Without reducing the heat, carefully pour the wine into the skillet. Cook until reduced to ¼ cup, 5-10 minutes. Once reduced, remove the garlic from the pan and discard.
- Add the sugar and remaining 4 tablespoons of butter to the red wine reduction and stir until combined, 1-2 minutes.
- Garnish the steak skewers lightly with salt and pepper, then transfer to a serving platter and spoon the sauce on top.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 940 calories, Carbohydrate 17 grams, Fat 72 grams, Fiber 2 grams, Protein 45 grams, Sugar 1 gram
GRILLED ROSEMARY STEAKS
Provided by Sunny Anderson
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- For the steaks: In a baking dish, sprinkle the steaks on both sides with the salt and pepper and drizzle with the oil. Place the rosemary in the dish and allow to marinate on the counter at room temperature for 1 hour, turning the steaks halfway through to infuse all over with rosemary.
- For the rosemary butter: In a saucepan over medium-low heat, add the butter and salt. Stir to melt the butter and dissolve the salt, then add the rosemary. Continue cooking on low until the butter is fragrant from the rosemary, 10 to 12 minutes. Remove the rosemary and discard.
- Preheat a grill or grill pan to high heat. Remove the steaks from the baking dish, discard the rosemary and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare. Remove from the grill and allow to rest under loosely fitted aluminum foil for 10 minutes.
- Using the direction of the muscles as a guide, thinly slice the meat against the grain into strips and place on a serving dish. Pour the infused butter over the meat and serve.
GRILLED STEAK WITH ROSEMARY AND GARLIC
Steps:
- In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
- Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
- Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
- Remove the steaks from the grill and let rest for 5 to 10 minutes.
- Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.
ROSEMARY STEAK AND POTATOES (ON THE STOVE)
Seasoned steak & potatoes are pan-fried with garlic butter & rosemary until perfectly tender!
Provided by Holly Nilsson
Categories Beef Dinner Entree Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Remove steaks from the fridge at least 30 minutes before cooking.
- Rinse potatoes and place in a bowl. Cover and microwave* for 5-7 minutes or until potatoes are tender (If you don't have a microwave, potatoes can be boiled in salted water until tender).
- While potatoes are cooking, dab steaks dry with a paper towel and generously season with steak spice.
- Preheat 1 tablespoon oil in a large skillet over medium high heat until it is very hot.
- Add steaks and cook 4 minutes without disturbing. Flip steak over and cook an additional 4-7 minutes or until steaks reach desired doneness (below).
- Remove from the skillet and place on a plate, loosely tented with foil.
- While steaks are resting, season potatoes with rosemary, garlic, salt, & pepper.
- Add oil, remaining butter, and potatoes to the pan. Allow potatoes to crisp on one side without moving, for about 4-5 minutes. Once crisp, remove potatoes and add to the plate with the steak.
Nutrition Facts : Calories 407 kcal, Carbohydrate 21 g, Protein 25 g, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 84 mg, Sodium 116 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
NY STRIP STEAK WITH ROSEMARY GARLIC BUTTER
Provided by Little Family Adventure
Time 15m
Number Of Ingredients 7
Steps:
- Season the steaks with salt and pepper on both sides. Allow the steaks to come to room temperature.
- Preheat the cast-iron skillet over medium-high heat.
- Once the skillet is hot, add the olive oil to the hot pan, then the steaks.Still, over medium-high heat cook for about 2 ½-3 minutes on each side. Position the steak on the side to sear the sides of the steak. This allows you to get a nice sear but still have an inside that is partially rare.
- After searing the steak, add the butter, garlic, rosemary, and thyme to the skillet.
- As the butter melts, spoon the butter over the steak. Continue cooking for 2 to 3 minutes or until you reach the desired doneness.
- Remove the steak from the skillet and set aside for 5 to 10 minutes before serving. You can cover it with foil while it rests.
- Once rested, cut the steak into slices against the grain of the meat. Serve with your choice of sides. Enjoy!
Nutrition Facts : Calories 339 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 30 grams fat, Fiber 0 grams fiber, Protein 17 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 255 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
ROSEMARY STEAK
This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires.
Provided by Susan Wilson
Categories World Cuisine Recipes Latin American South American Argentinian
Time 3h16m
Yield 4
Number Of Ingredients 4
Steps:
- Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
- Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter.
Nutrition Facts : Calories 506.3 calories, Carbohydrate 1.6 g, Cholesterol 107.7 mg, Fat 34.9 g, Protein 33.3 g, SaturatedFat 14.4 g, Sodium 667.2 mg, Sugar 0.4 g
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- Heat 3/4 cup oil and rosemary in a small saucepan over medium heat until oil begins to bubble and an instant-read thermometer registers 140°, about 2 minutes. Let steep at room temperature for at least 2 hours or cover and chill overnight (the longer it steeps, the more flavorful it will be). Strain oil; discard rosemary. Set rosemary oil aside.
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- Heat a frying pan over high heat until very hot. Add the steaks in the pan and cook to your liking. Remove the steaks from the heat and let rest. Depending on the size of the pan, you may have to do this (and the next step) in two separate times.
- In a separate pan, add the olive oil. Turn the heat to medium-low and immediately add the garlic and the rosemary to the pan. As the oil heats, the garlic and rosemary will slowly release its flavors and aromas. Keep a careful watch on the pan as you do not want it to burn the aromatics. Once the edges of the garlic begin turning light brown, use tongs to add the cooked steak back into the pan, snuggling it into the
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