South Seas Grilled Steaks Recipes

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PERFECTLY GRILLED STEAK



Perfectly Grilled Steak image

Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 3

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
  • Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  • Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

GRILLED SOUTHWESTERN STEAK



Grilled Southwestern Steak image

Rib-eye steaks on the grill? You're sure to find some takers! A bit of A.1. Sauce and some taco seasoning give these steaks big flavor, and fast!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 4

2 boneless beef rib-eye steaks (1 lb.), 3/4 inch thick
2 tsp. olive oil
1 Tbsp. chili seasoning mix
1/4 cup A.1. Original Sauce

Steps:

  • Heat grill to medium heat.
  • Brush steaks with oil; coat with chili seasoning. Let stand 5 min.
  • Grill 5 min., turning after 3 min. Brush with A.1.; grill 4 to 5 min. or to medium doneness (160ºF), turning after 2 min.
  • Remove steaks from grill; cover with foil. Let stand 5 min. before slicing.

Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 105 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g

GRILLED SOUTH OF THE BORDER STEAK



Grilled South of the Border Steak image

17

Categories     Mexican     Main Dish     Barbeque     Cheese     Beef     Potatoes     Beans and Grains     Meats

Time 40m

Yield 6

Number Of Ingredients 16

beef, round steak
ketchup
worcestershire sauce
red hot pepper sauce
refried beans
cheddar cheese
hot chili peppers
potato chips
beef, round steak
ketchup
worcestershire sauce
red hot pepper sauce
refried beans
cheddar cheese
hot chili peppers
potato chips

Steps:

  • Score each side of meat ⅛ inch deep in diamond pattern. Prepare instant meat marinade as directed on envelope except stir in ketchup, Worcestershire sauce, and red pepper sauce. Marinate meat as directed on envelope. Remove meat from marinade; reserve marinade. Heat beans in foilware pan 15 to 20 minutes on side of grill. About 5 minutes before serving, sprinkle cheese on beans. Place meat on grill 2 inches from hot coals. Cook 5 minutes on each side, brushing frequently with reserved marinade. Cut steak into serving pieces; serve with spoonfuls of beans, chili peppers, and potato chips.

Nutrition Facts :

SOUTH AMERICAN-STYLE STEAK



South American-Style Steak image

For an authentic South Central American meal, serve this citrus-marinated steak with white rice, pinto beans tossed butter, and a marinated cabbage salad.

Provided by Miss Annie

Categories     Meat

Time 4h10m

Yield 2 serving(s)

Number Of Ingredients 7

2 1/2 inches thick rib eye steaks
1/4 cup orange juice
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 clove garlic, pressed
2 teaspoons vegetable oil
cayenne pepper

Steps:

  • Place steaks in shallow baking dish.
  • Pour orange, lemon and lime juices over steaks.
  • Add garlic and turn steaks to coat.
  • Marinate steaks, covered, for 4 hours or overnight in refrigerator.
  • Heat oil in a heavy skillet (I use cast iron) over high heat until almost smoking.
  • Season with salt& pepper, and cayenne.
  • Fry steaks until brown on both sides, turning once, about 4 minutes.
  • Transfer to plates and serve.
  • You can grill if you prefer.

FISH WITH SOUTH SEAS SALSA



Fish with South Seas Salsa image

My husband prepares this recipe during the holidays. The mild, marinated fish and the citrus salsa are a special combination. -Amy Schmuker, Kentwood, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings (2/3 cup salsa).

Number Of Ingredients 16

1/4 cup white wine or 1/4 cup white grape juice plus 1 teaspoon cider vinegar
2 teaspoons olive oil
1 garlic clove, minced
2 halibut or tuna steaks (6 ounces each)
SALSA:
1 medium tomato, seeded and chopped
1 small orange, peeled, seeded and chopped
1 tablespoon sweetened shredded coconut
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh parsley
1 tablespoon finely chopped red onion
2 teaspoons orange juice
3/4 teaspoon balsamic vinegar
1/2 teaspoon lemon juice
1/2 teaspoon lime juice
Dash cayenne pepper

Steps:

  • In a large resealable plastic bag, combine the wine, oil and garlic; add fish. Seal bag and turn to coat; refrigerate for up to 1 hour., In a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium-hot heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 267 calories, Fat 7g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 106mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

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