Steak With Roasted Pepper And Artichoke Relish Recipes

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GRILLED STEAK WITH PEPPER-PARSLEY RELISH



Grilled Steak With Pepper-Parsley Relish image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 8

1 (1-pound) flank steak
Kosher salt and pepper
2 medium red bell peppers
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
¼ teaspoon sugar
½ cup fresh flat-leaf parsley leaves, very finely chopped
1 garlic clove, minced

Steps:

  • 1. Heat a grill pan to medium-high.
  • 2. Sprinkle the steak with salt and pepper. Place on the hot grill pan, along with the peppers. Grill the steak, turning once, to desired doneness (about 15 minutes for medium). Transfer the steak to a cutting board and let rest while you prepare the relish.
  • 3. Use a vegetable peeler or your fingers to peel off the thin skin of the bell peppers. Discard the skin, stems, and seeds, then finely dice the peppers.
  • 4. In a medium bowl, stir the vinegar, oil, sugar, and a pinch each of salt and pepper until the sugar dissolves. Stir in the peppers, parsley, and garlic. Serve with the steak.
  • 5. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

STEAK WITH ROASTED-PEPPER AND ARTICHOKE RELISH



Steak with Roasted-Pepper and Artichoke Relish image

Categories     Sauté     Quick & Easy     Basil     Steak     Artichoke     Bell Pepper     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 garlic clove
11/2 teaspoons balsamic vinegar
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
3 tablespoons olive oil
1 (12-oz) jar roasted red peppers, rinsed, patted dry, and cut crosswise into thin strips
1 (6-oz) jar marinated artichoke hearts, rinsed, patted dry, and coarsely chopped
2 tablespoons chopped fresh basil
4 (1/2-inch-thick) boneless top loin (strip) steaks (each about 6 oz)

Steps:

  • Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar. Add 2 tablespoons oil in a slow stream, whisking until mixture is emulsified. Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste.
  • Pat steaks dry and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, 2 at a time, turning over once, about 5 minutes per batch for medium-rare. Transfer steaks to plates as cooked. Serve steaks topped with relish.

VAQUERO STEAKS WITH PEPPER RELISH AND GOAT CHEESE



Vaquero Steaks With Pepper Relish and Goat Cheese image

Make and share this Vaquero Steaks With Pepper Relish and Goat Cheese recipe from Food.com.

Provided by PaulaG

Categories     Steak

Time 53m

Yield 4 serving(s)

Number Of Ingredients 15

3 teaspoons brown sugar
1 1/2 teaspoons ground paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons black pepper
salt, to taste
1 lb tri-tip steak (3/4 inch thick) or 1 lb sirloin steak (3/4 inch thick)
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1 tablespoon olive oil
1 red bell pepper, roasted, peeled, seeded and diced
1 yellow bell pepper, roasted, peeled, seeded and diced
1/4 cup green onion, sliced
1/4 cup goat cheese, crumbled

Steps:

  • About 30 minutes before grilling, prepare the rub from the steaks and set aside 1/4 teaspoon of the mixture for the pepper relish.
  • Rub the remaining rub into the meat and allow to sit at room temperature.
  • Prepare the relish by whisking together the vinegar, Dijon mustard sugar and reserved rub mixture.
  • Drizzle in the oil, whisking constantly to blend; add the bell peppers and green onions tossing to blend.
  • Preheat the grill to high and grill steaks on both sides until cooked to desired doneness, 8 to 10 minutes for medium-rare.
  • Remove the meat from the grill and allow to rest 5 to 10 minutes before slicing; slice and serve topped with the relish and sprinkled with the goat cheese.

Nutrition Facts : Calories 303.9, Fat 18.9, SaturatedFat 6.5, Cholesterol 73.7, Sodium 77.6, Carbohydrate 10.7, Fiber 1.9, Sugar 5.4, Protein 23.2

STEAK WITH ROASTED PEPPER AND ARTICHOKE RELISH



STEAK WITH ROASTED PEPPER AND ARTICHOKE RELISH image

Categories     Condiment/Spread     Beef     Vegetable

Yield 8

Number Of Ingredients 7

3 red bell peppers, roasted or store bought roasted
2 garlic cloves, mashed into a paste with a pinch of salt
3 teaspoon of balsamic vinegar
1/2 teaspoon sugar
1/4 cup olive oil
2 6-oz jars marinated artichoke hearts, rinsed patted dry and cut into small chunks
1/4 cup fresh basil, chopped

Steps:

  • To roast bell peppers, place them directly over grill flames and roast until all sides are charred. Place in a bowl covered tightly with plastic wrap. Let sit 10 minutes. Remove the skin. Open up and remove the seeds and ribs. Chop into small chunks. In a small bowl, combine mashed garlic, balsamic vinegar, sugar, salt and pepper to taste. Whisk until combined. Slowly pour in oil while whisking. Stir in roasted red bell peppers, artichoke chunks and basil. Chill 1 hour. Grill steaks and top with relish.

BRAISED SKIRT STEAK WITH ARTICHOKE



Braised Skirt Steak with Artichoke image

Had my first annual 'I'm getting old' Dr.'s checkup yesterday and my cholesterol was - what's the opposite of through the roof? Through the floor? Anyway, it was low - real low. And I am healthy as a horse so I thought I might celebrate with a slab o' meat.

Provided by Jeff

Categories     Meat and Poultry Recipes     Beef     Steaks     Skirt Steak Recipes

Time 1h

Yield 2

Number Of Ingredients 11

1 cube beef bouillon
½ cup boiling water
2 tablespoons olive oil
1 pound tenderized skirt steak
1 pinch salt
1 cup marinated artichoke hearts, chopped, liquid reserved
½ cup roasted red peppers, drained and chopped
2 pickled jalapeno peppers, chopped
½ cup pickled carrots, chopped
1 teaspoon capers
2 tablespoons prepared horseradish

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
  • Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
  • Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.

Nutrition Facts : Calories 484 calories, Carbohydrate 16.4 g, Cholesterol 71.4 mg, Fat 33.8 g, Fiber 3.7 g, Protein 30.9 g, SaturatedFat 8.9 g, Sodium 1352.2 mg, Sugar 6.2 g

PEPPER STEAK WITH ROASTED RED PEPPER PESTO



Pepper Steak with Roasted Red Pepper Pesto image

Enjoy this beef steak that's served with roasted red bell pepper pesto - a wonderful dinner that's ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 beef sirloin steak, 1 1/2 inches thick (1 1/2 lb)
3 teaspoons coarse ground black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1 container (7 oz) refrigerated basil pesto
1 jar (7 oz) roasted red bell peppers, drained, chopped
1 tablespoon lemon juice

Steps:

  • Sprinkle both sides of steak with pepper and salt; brush with oil. Heat grill pan over medium-high heat until hot. Add steak; cook 10 to 15 minutes, turning once, or until of desired doneness. Remove steak from pan to cutting board; let stand 5 minutes.
  • Meanwhile, in small bowl, mix pesto, roasted peppers and lemon juice. Cut steak into thin slices. Serve with red pepper pesto.

Nutrition Facts : Calories 527, Carbohydrate 13 g, Fat 7, Fiber 2 g, Protein 22 1/2 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 796 mg

PAN-SEARED STEAKS WITH ROASTED RED PEPPER SAUCE



Pan-Seared Steaks With Roasted Red Pepper Sauce image

Make and share this Pan-Seared Steaks With Roasted Red Pepper Sauce recipe from Food.com.

Provided by Amber Dawn

Categories     Steak

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
4 (4 ounce) beef tenderloin steaks (i inch thick)
olive oil flavored cooking spray
7 ounces roasted red peppers, drained

Steps:

  • Combine garlic powder, pepper and 1/4 tsp salt. Rub on both sides of steak.
  • Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add steaks; cook 2 - 3 minutes on each side, or until done.
  • While steaks are cooking, place peppers and remaining 1/4 tsp salt in container of electric blender. Cover and process until smooth.
  • Serve steaks with red pepper sauce.

Nutrition Facts : Calories 337.4, Fat 26.9, SaturatedFat 10.8, Cholesterol 80.5, Sodium 1024.6, Carbohydrate 2.4, Fiber 0.7, Sugar 0.1, Protein 20.6

ROASTED RED PEPPER, SPINACH AND ARTICHOKE SPREAD



Roasted Red Pepper, Spinach and Artichoke Spread image

I found a simple spinach and artichoke spread in a cookbook and added my own touches-roasted red peppers, pesto, lemon zest and wine. You'll be surprised at how much your guests enjoy it. -Be Jones, Brunswick, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 20 servings (5 cups).

Number Of Ingredients 15

1/2 cup white wine or chicken broth
2 shallots, minced
1 garlic clove, minced
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup reduced-fat sour cream
1/2 cup prepared pesto
2 tablespoons all-purpose flour
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated lemon zest
1/2 teaspoon hot pepper sauce
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3/4 cup roasted sweet red peppers, drained and chopped
2 cups shredded part-skim mozzarella cheese, divided
Assorted crackers and/or breads

Steps:

  • In a large skillet, combine the wine, shallots and garlic. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Stir in the soup, sour cream, pesto, flour, soy sauce, lemon zest and pepper sauce. Fold in the spinach, artichokes, red peppers and half the cheese., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake at 400° until set, 30-35 minutes. Serve with crackers and/or breads.

Nutrition Facts : Calories 104 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 341mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

HOT ROASTED RED PEPPER AND ARTICHOKE DIP



Hot Roasted Red Pepper and Artichoke Dip image

This creamy, decadent dip is best served with slices of Italian bread as an appetizer, but is very filling and could be served as part of a main course! I make this in the crock pot so that it can be eaten whenever, but I'm sure it could be made in the oven too!

Provided by ROBYN050501

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 2h15m

Yield 20

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
1 ½ cups sour cream
½ cup mayonnaise
2 cups shredded mozzarella cheese, divided
1 (12 ounce) jar roasted red peppers in oil with garlic, drained and chopped
1 (6 ounce) jar artichoke hearts, drained and chopped
1 loaf Italian bread, sliced

Steps:

  • Beat cream cheese, sour cream, and mayonnaise together with an electric mixer in a large bowl until smooth.
  • Stir in roasted red peppers, artichoke hearts, and about half the mozzarella cheese.
  • Pour mixture into a slow cooker.
  • Sprinkled the remaining mozzarella on top.
  • Cook on Low until cheese is melted and the dip is bubbly, 2 to 3 hours. Serve with Italian bread slices.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 21.1 g, Cholesterol 41.6 mg, Fat 19.9 g, Fiber 2.4 g, Protein 8.5 g, SaturatedFat 9.5 g, Sodium 430.8 mg, Sugar 1.1 g

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