STRIP STEAK WITH SPICED SALT
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 degrees F. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.)
- Remove the steaks from the refrigerator about 1 hour before grilling to bring to room temperature; sprinkle each side with 1/2 teaspoon of the prepared spiced salt, then cover with plastic wrap and set aside.
- Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners. Wipe the salt off the steaks and pat dry; brush lightly with olive oil. Grill over direct heat until marked on the bottom, about 2 minutes, then rotate 90 degrees F and cook 2 more minutes. Flip the steaks and repeat on the other side, then transfer to the cooler side of the grill (indirect heat); cook 5 more minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
- Meanwhile, grill the tomatoes over direct heat, turning, until marked, about 5 minutes. Serve with the steaks and the remaining spiced salt.
SPICE-RUBBED STRIP STEAKS WITH SWEET-AND-SPICY ONION SAUCE
Provided by Daphne Brogdon
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix together the paprika, chili powder, coriander, 1 teaspoon black pepper and 1 teaspoon salt in a small bowl. Sprinkle the steaks on both sides with the spice mixture. Refrigerate for 1 hour.
- Heat the olive oil in a large skillet over medium-low heat. Add the onions and sprinkle with salt and pepper. Cook, stirring occasionally, until soft and slightly golden, 10 to 15 minutes. Add the garlic, tomato paste and pepper flakes, and cook for 2 minutes. Stir in the beef broth, hot sauce and Worcestershire. Cook until thickened, about 5 minutes. Keep warm.
- Prepare a grill or grill pan for medium-high heat.
- Grill the steaks for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes. Serve topped with the onion sauce.
SPICE-CRUSTED STRIP STEAKS WITH TAMARIND SAUCE
Provided by Susan Feniger
Categories Father's Day Dinner Steak Spice Celery Tamarind Shallot Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in heavy small saucepan over medium-high heat. Add shallots; cook until pale golden, stirring constantly, about 5 minutes. Add garlic and cayenne and stir 1 minute. Add broth, tamarind concentrate, and ginger. Bring to boil. Reduce heat and simmer 10 minutes. Stir in honey and Worcestershire sauce. Season to taste with salt and pepper. Remove from heat; cover to keep warm. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm sauce before using.
- Combine sliced celery, celery leaves, lemon juice, and 2 tablespoons oil in small bowl. Season to taste with salt and pepper. Cover celery salsa and chill. DO AHEAD: Can be made 2 hours ahead.
- Combine cracked peppercorns, cumin seeds, and celery seeds in small shallow bowl. Sprinkle steaks with salt. Press steaks into spice mixture to coat thoroughly.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Place steaks in skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Let steaks rest 10 minutes. Cut steaks on angle into 1/2-inch slices. Divide steak slices among plates. Serve with tamarind sauce and celery salsa.
SPICY TAMARIND SKIRT STEAK
Provided by Dawn Perry
Categories Beef Quick & Easy Dinner Steak Hot Pepper Tamarind Chile Pepper Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk chiles, tamarind, brown sugar, salt, and 1 tablespoon oil in a shallow baking dish until sugar is dissolved. Add steak and turn to coat. Cover and chill at least 4 hours.
- Heat 2 teaspoons oil in a large skillet over high heat. Working in 2 batches and adding remaining 2 teaspoons oil between batches, cook steak until deeply browned, 2-4 minutes per side for medium-rare.
- Transfer steak to a cutting board; let rest at least 5 minutes before slicing.
- DO AHEAD: Steak can be marinated 1 day ahead. Keep chilled.
SPICE-CRUSTED STEAKS WITH CHERRY SAUCE
If you're hosting meat lovers, these impressive cast-iron skillet steaks are guaranteed to please. They're perfect for a special-occasion dinner without too much fuss. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a small bowl, combine cherries and wine; set aside. In a shallow dish, combine the pepper, brown sugar, garlic powder, paprika, coffee, salt, cinnamon, cumin and mustard. Add 1 steak at a time and turn to coat. Cover and refrigerate for 30 minutes. , Place oil in a 10-in. cast-iron or other ovenproof skillet; tilt to coat bottom. Heat oil over medium-high heat; sear steaks, 2 minutes on each side. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 15 minutes. Remove steaks and keep warm., Wipe skillet clean; saute shallot in butter until crisp-tender. Add broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream; bring to a boil. Cook until thickened, stirring occasionally, about 8 minutes. , Stir in the reserved cherry mixture. Serve sauce over steaks. If desired, sprinkle with blue cheese.
Nutrition Facts : Calories 506 calories, Fat 28g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 381mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 39g protein.
SPICE-CRUSTED NEW YORK STRIP STEAKS WITH MESA GRILL STEAK SAUCE
This is a fantastic recipe from Bobby Flay's Mesa Grill cookbook. The steaks are packed full of spicy, rich flavors that will have you asking for more. You can make the recipe #301226 ahead of time to enjoy with your steaks. Enjoy.
Provided by CarolAT
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the spice rub, combine the ancho powder, paprika, coriander, dry mustard, oregano, cumin, chile de arbol, 1 tablespoon salt, and 1 tablespoon pepper in a small bowl.
- Preheat a grill to medium-high or preheat a grill pan over medium-high heat. Brush both sides of the steaks with the oil and season with salt and pepper. Rub one side of each steak with about 2 tablespoons of the spice mixture.
- Grill the steaks, rub side down, until lightly charred and a crust has formed, 3 to 4 minutes. Flip over the steaks and continue grilling for 5 to 6 minutes more for medium-rare; the steaks will be bright pink in the middle.
- Spoon some of the Mesa Grill steak sauce into the center of each of 4 plates and top with the steaks. Or serve the sauce on the side for dipping.
Nutrition Facts : Calories 873.9, Fat 61.5, SaturatedFat 22, Cholesterol 275.6, Sodium 1990.2, Carbohydrate 5.8, Fiber 3.4, Sugar 0.6, Protein 71.8
HERB SALT-CRUSTED STRIP STEAK RECIPE BY TASTY
Here's what you need: new york strip steak, oil, herb salt, fresh rosemary, fresh parsley, fresh thyme, sea salt
Provided by Greg Perez
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- To make the herb salt, pour all ingredients into a food processes and pulse until desired consistency.
- Let the steak rest at room temperature for 30 minutes prior to cooking. This will help the steak cook more evenly.
- Season the steak liberally on both sides with the herb salt.
- In a large cast-iron skillet, heat a drizzle of oil over medium-high heat until nearly smoking. Sear the steak for 4-5 minutes on each side, depending on thickness and your desired doneness. Sear on the sides for 1 minute each to crisp up the fat cap, if desired. For medium-rare steak, the internal temperature should read 135˚F (57˚C).
- Let the steak rest for 10 minutes, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 1 gram, Fat 28 grams, Fiber 1 gram, Protein 23 grams, Sugar 0 grams
SHEWCHUKS SPICE-CRUSTED PORK-BLADE STEAKS
.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Light a grill. In a small skillet, toast the cumin seeds over moderately high heat until fragrant, about 20 seconds. Let cool.
- In a small bowl, combine the chili powder with the chipotle, oregano and parsley. Season the pork on both sides with salt. Spread with the mustard. Sprinkle with the cumin, then the chili mixture.
- Drizzle the pork steaks with olive oil and grill them over a medium hot fire, until nicely charred and cooked through, about 8 minutes per side. Transfer the steaks to a platter and let them rest for 5 minutes before serving.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 4.9 g, Cholesterol 102.9 mg, Fat 24.8 g, Fiber 1.8 g, Protein 33.2 g, SaturatedFat 6.9 g, Sodium 299.2 mg, Sugar 0.3 g
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SPICY TAMARIND SKIRT STEAK RECIPE | BON APPéTIT
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4/5 (50)Estimated Reading Time 50 secsServings 4
- Whisk chiles, tamarind, brown sugar, salt, and 1 Tbsp. oil in a shallow baking dish until sugar is dissolved. Add steak and turn to coat. Cover and chill at least 4 hours.
- Heat 2 tsp. oil in a large skillet over high heat. Working in 2 batches and adding remaining 2 tsp. oil between batches, cook steak until deeply browned, 2–4 minutes per side for medium-rare.
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- Heat 1 tablespoon oil in heavy small saucepan over medium-high heat. Add shallots; cook until pale golden, stirring constantly, about 5 minutes. Add garlic and cayenne and stir 1 minute. Add broth, tamarind concentrate, and ginger. Bring to boil. Reduce heat and simmer 10 minutes. Stir in honey and Worcestershire sauce. Season to taste with salt and pepper. Remove from heat; cover to keep warm. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewarm sauce before using.
- Combine sliced celery, celery leaves, lemon juice, and 2 tablespoons oil in small bowl. Season to taste with salt and pepper. Cover celery salsa and chill. DO AHEAD Can be made 2 hours ahead.
- Combine cracked peppercorns, cumin seeds, and celery seeds in small shallow bowl. Sprinkle steaks with salt. Press steaks into spice mixture to coat thoroughly.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Place steaks in skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Let steaks rest 10 minutes. Cut steaks on angle into 1/2-inch slices. Divide steak slices among plates. Serve with tamarind sauce and celery salsa.
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