GRILLED BEEF SKEWERS WITH SUN-DRIED TOMATO RELISH
Provided by Giada De Laurentiis
Time 6h37m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper, and beef. Refrigerate for at least 6 hours or overnight.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade and season with salt. Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well. Arrange the skewers on a platter.
- For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn, and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese, and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish alongside the beef skewers.
TRI-TIP ROAST WITH SUN-DRIED TOMATO AND ROASTED-PEPPER RELISH
Provided by Ian Knauer
Categories Tomato Roast Father's Day Dinner Lemon Meat Bell Pepper Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 5o 6 servings
Number Of Ingredients 12
Steps:
- Make roasted-pepper mixture:
- Roast bell pepper on rack of a gas burner over high heat (or broil 2 to 3 inches from heat), turning with tongs, until skin is blackened, 10 to 15 minutes. Transfer to a bowl and tightly cover, then let stand 20 minutes. Peel, then discard stem and seeds. Chop pepper and return to bowl.
- Mince and mash garlic to a paste with a pinch of salt, then stir into roasted pepper with sun-dried tomatoes, 1 tablespoon oil, capers, zest, juice, fennel seeds, sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Meanwhile, sear and roast beef:
- Preheat oven to 425°F with rack in middle.
- Pat beef dry and season with 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat remaining tablespoon oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers, then sear beef until underside is browned, about 4 minutes.
- Turn meat over and transfer skillet to oven. Roast until an instant-read thermometer inserted 2 inches into center of meat registers 125°F for medium-rare, 20 to 25 minutes. Let beef rest on a cutting board, uncovered, about 15 minutes (temperature will rise to between 130 and 135°F).
- To serve:
- Add roasted-pepper mixture to meat juices in hot skillet, scraping up brown bits. Transfer to a serving bowl and stir in parsley and basil. Serve sliced beef with roasted-pepper relish.
SUN-DRIED TOMATO, CORIANDER, AND ROASTED RED PEPPER DIP
Categories Condiment/Spread Food Processor Herb Tomato Vegetable No-Cook Cocktail Party Super Bowl Vegetarian Quick & Easy Cream Cheese Bell Pepper Cilantro Gourmet
Yield Makes about 2 1/3 cups
Number Of Ingredients 10
Steps:
- In a food processor purée the red peppers, the tomatoes, the garlic, the cumin, the jalapeños, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and purée the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl and serve it with the tortilla chips.
TRI-TIP ROAST WITH TOMATO RED BARBECUE SAUCE
Tri-tip roast is not commonly available where I live. But my butcher can get it for me, if I ask real nice. Great done on the grill.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Make the sauce: in a medium saucepan combine the sauce ingredients with 2 tablespoons water; bring to a simmer over medium heat; cook for about 1 minute, stirring occasionally; set aside half of the sauce for dipping.
- Make the rub: in a small bowl, mix the rub ingredients very well, use your fingertips (works better).
- Let the roast stand at room temperature 20-30 minutes before grilling.
- Lightly coat the meat with the oil and season with the rub, pressing spices into the meat.
- Grill over Direct Medium heat until well marked on both sides, about 10 minutes, turning once.
- Move the roast over Indirect Medium heat and cook to desired doneness, 20-30 minutes more for medium-rare, brushing the meat with the remaining half of the sauce on both sides and turning it over every 5 minutes or so.
- Remove from the grill and let rest 5-10 minutes.
- Cut meat across the grain into very thin slices.
- Serve warm with the dipping sauce.
Nutrition Facts : Calories 303, Fat 15.6, SaturatedFat 4.6, Cholesterol 98.3, Sodium 538.2, Carbohydrate 7.7, Fiber 0.2, Sugar 6.2, Protein 31.9
ROASTED-RED-PEPPER RELISH
Make and share this Roasted-Red-Pepper Relish recipe from Food.com.
Provided by Porfavorcorona
Categories Spreads
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Toss the roasted peppers with the sun-dried tomatoes.
- Slice the fresh tomatoes, some in half and some in quarters, and add to bowl.
- Add the basil, vinegar, and oil, and mix.
- Season to taste with salt and pepper.
- Allow the relish to macerate for about an hour before serving.
Nutrition Facts : Calories 287.8, Fat 27.6, SaturatedFat 3.8, Sodium 152.7, Carbohydrate 10.7, Fiber 3.3, Sugar 6.3, Protein 2.5
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