GARLIC-MUSTARD GRILLED BEEF SKEWERS
Steps:
- Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
- Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.
SOY-GLAZED BEEF
Give beef a boost with this delicious soy marinade
Provided by Barney Desmazery
Categories Buffet, Dinner, Main course
Time 1h5m
Number Of Ingredients 7
Steps:
- To make the marinade, blitz the garlic, chilli and ginger in a blender until finely chopped. Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear over the marinade. Leave in the fridge to marinate for up to 24 hours, the longer the better.
- To cook the beef, fire up the barbecue and, when flames subside and coals glow, lay it fat side down and char for about 5 mins to get fat sizzling. Flip it over and cook for 40 mins for medium rare, turning occasionally until all sides are charred. If the barbecue has a lid, use it for a smokier flavour. A few mins before taking the beef off, drizzle over brandy or bourbon (if using) to flambé the meat.
- Lift the meat onto a board, cover with foil and leave to rest for at least 10 mins. Carve the beef into slices like a roast and serve with any juices.
Nutrition Facts : Calories 420 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 62 grams protein, Sodium 0.61 milligram of sodium
GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK
Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.
Provided by DENMOZZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
- Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
- Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g
HONEY-MUSTARD GLAZED RIBS IN OVEN AND BROILER
Steps:
- Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.
- Preheat the oven to 500 degrees F.
- Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.
- In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.
- Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.
BBQ BEEF WITH SOY MUSTARD GLAZE
This is a simple, delicious sauce to put on your barbecued steaks (or swordfish). It's so easy to throw together that you can prepare it at the last minute - and your steaks will taste as though they came from a first-rate restaurant.Though this recipe contains soy and ginger, it does not have the "Asian" flavor you might expect.
Provided by A Ramsey Donkey
Categories Very Low Carbs
Time 17m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine soy sauce, mustard, lemon juice, garlic, ginger, thyme, pepper, and rosemary in a blender; cover and whirl until smooth.
- Put steaks on oiled grill, brush with sauce.
- Grill (or broil) 4 minutes; turn over and brush with remaining sauce mixture.
- Cook 4 minutes longer (for medium rare), or to desired doneness.
Nutrition Facts : Calories 189.8, Fat 5.9, SaturatedFat 2.2, Cholesterol 79, Sodium 731.8, Carbohydrate 1.8, Fiber 0.2, Sugar 0.3, Protein 30.9
MUSTARD GLAZED BEEF SHORT RIBS
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.
- Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.
- Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
- Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
- Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.
- Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.
- Serve with the cooking/braising liquid in a sauce boat.
FILET OF BEEF WITH ROASTED GARLIC SOY BUTTER AND MUSTARD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- SAUCE: Coat bottom of pot with vegetable oil. Cut whole garlic head in half; place both halves in pot with leaves. Cook for about 3 to 5 minutes. Add half bottle of soy sauce; once mixture reaches a boil, add the pound of butter. Simmer for 15 minutes.
- FILET: Season each filet with salt, then sear in a pan. When filets are seared to desired doneness, remove from heat and allow to sit for 2 to 3 minutes. Make a small cut in center of filet, pour sauce over the top. Place a small amount of mustard on the side for dipping.
PERFECT SOY-GRILLED STEAK
You may think you don't have the time to marinate meat before grilling it, but it's time-consuming only if you think a marinade has to tenderize. As far as I'm concerned, there are only two goals in marinating: to add flavor and to promote browning and crispness. Neither of these requires long soaking, although dunking the meat while the grill heats contributes to a slightly greater penetration of flavor. This marinade of soy sauce, ginger, garlic, honey and lime is ideal for steak, but it works beautifully with any tender meats like burgers, boneless chicken, tuna and swordfish, all of which can be turned in the sauce before putting them on the grill. Longer-cooking meats, like bone-in chicken, should be cooked within 10 minutes of doneness before basting with the sauce.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
- Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 10 grams, Sodium 990 milligrams, Sugar 1 gram, TransFat 1 gram
BARBECUED BEEF
This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.
Provided by CORWYNN DARKHOLME
Categories 100+ Everyday Cooking Recipes
Time 10h20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
- Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
- Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 13.5 g, Cholesterol 65.4 mg, Fat 16.2 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 562.3 mg, Sugar 11.6 g
GARLIC-MUSTARD-GRILLED BEEF SKEWERS
Provided by Bobby Flay
Categories Garlic Mustard Marinate Low Carb Beef Tenderloin Summer Grill/Barbecue
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For garlic-mustard glaze:
- Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.
- For grilled beef skewers:
- 1. Heat your grill to high.
- 2. Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 2 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.) Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat.
- 3. Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.
- 4. Place the skewers on a platter and serve hot or at room temperature.
SUPER SOY-MUSTARD GLAZE FOR STEAKS
From Kikkoman brand soy sauce. Before grilling, this sauce has a strong mustard flavor, but after cooking, it loses a lot of the mustard kick and the flavors blend perfectly. This is a wonderful glaze that doesn't overpower the steaks, it just gives them a perfect bit of flavor. I think adding a little cut horseradish would be a nice addition.
Provided by Tee Lee
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade ingredients in a small bowl and mix well, (OR in a blender, cover and whirl until smooth).
- Brush both sides of steaks with marinade mixture.
- Reserve left-over marinade.
- (If you have time, let the steaks sit for 20-30 minutes to soak in a little flavor.).
- Grill or broil 4 minutes, turn over and brush with remaining sauce mixture.
- Cook 4 minutes longer (for medium-rare), or to desired doneness.
Nutrition Facts : Calories 637.8, Fat 50.4, SaturatedFat 20.5, Cholesterol 154.5, Sodium 854.8, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 41.4
BALSAMIC-GLAZED BEEF SKEWERS
With only five easy-to-double ingredients, these mouthwatering kabobs are one of our favorite recipes. We like them with hot cooked rice and a tossed salad. To prevent wooden skewers from burning, soak them in water for 30 minutes before threading on the meat. -Carole Fraser, Toronto, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup mixture for basting. Add beef to remaining mixture; toss to coat., Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Lightly grease grill rack., Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved vinaigrette mixture during the last 3 minutes.
Nutrition Facts : Calories 194 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 288mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
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GRILLED RIBEYE WITH SOY BUTTER GLAZE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (14)Category BeefCuisine AmericanTotal Time 20 mins
- If you're using a frozen steak, make sure that it's thoroughly thawed prior to cooking. Rinse the steak under cold water and pat dry with paper towels. Sprinkle on all sides with salt and pepper, to taste. Heat your grill to the max heat--that means at least three of the burners on full blast high, and keeping the lid closed for a good 5-10 minutes.
- Mix the melted butter together with the soy sauce in a small bowl. When the grill is heated, put the steak on the grill, letting it brown for about 1-2 minutes. You can close the grill lid to let the heat build up and get some nice caramelization on the edges of the steak. After 1-2 minutes, turn the steak 45 degrees to get those pretty grill marks. Let cook again for 1-2 minutes. Flip the steak and repeat the above steps for the other side.
- When the steak is pretty well-browned on both sides, use your tongs lift up the steak and brown the edges. Thick cut steaks need TLC on the edges too! Now for the soy-butter glaze. Liberally brush the steak with the soy-butter mixture using a heat-proof basting brush. Flip the steak and brush the other side. You may want to wear an oven mitt for this process, as the butter may cause some fairly strong flame-ups. The glaze will make the steak perfectly caramelized and charred on the outside! Those grill marks we worked on earlier add the perfect uniformity of char and color!
- Liberally glaze the steak continuously until it's cooked to your preferred doneness--rare, medium-rare, medium, etc; this translates to grilling the steak for an additional 3-5 minutes for medium-rare, 5-7 minutes for medium, or 8-10 minutes for medium-well, though this does depend on steak thickness. A better test for doneness is to poke the steak gently with the tongs. The squishier it is, the rarer your steak will be. More firm means more well-done. Simple right?
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