Bbq Grilled Pepper Steak For Two Recipes

BBQ GRILLED PEPPER STEAK FOR TWO

Steps:

• Heat grill to medium heat.
• Mix dressing and garlic until blended. Pour 1/4 cup (4 Tbsp.) barbecue sauce into medium microwaveable bowl; reserve for later use.
• Make shallow cross-cuts in both sides of steak; grill 5 to 7 min. or until done, turning and brushing with remaining barbecue sauce for the last 2 min. Transfer steak to cutting board; cover loosely with foil.
• Add peppers to grill; brush with half the dressing mixture. Grill 5 min. or until peppers are crisp-tender, turning and brushing with remaining dressing mixture after 3 min. Transfer to cutting board.
• Microwave reserved barbecue sauce on HIGH 30 sec. or until heated through. Cut steak diagonally across the grain into thin slices, then cut peppers into thin strips. Add meat and peppers to barbecue sauce; toss until evenly coated.

GRILLED PEPPERED STEAKS

Steps:

• In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.

PEPPER STEAK FOR TWO

Steps:

• Place peppercorns in a ziplock bag and crush coarsely with a rolling. Alternatively, you may use a mortar and pestle but you may have the pepper escaping as it's crushed.
• Press cracked pepper into both sides of steaks.
• In a heavy-based frying pan, heat butter and oil and cook steaks to desired doneness, turning once. (Medium-rare takes about 8 to 11 minutes, Medium takes about 12 to 14 minutes).
• Remove from pan and keep hot.
• Stir brandy into the pan juices and bring to a boil, scraping the sediment from pan.
• Remove from heat and add extra butter.
• Pour this sauce over the steaks and serve immediately.

PEPPER STEAK FOR 2

Steps:

• Cut meat into 2-in. x 1-in. strips; brown in a skillet in oil for 10 minutes. Add onion and garlic; cook for 3-4 minutes. Dissolve bouillon in boiling water; pour into skillet. Sprinkle meat with pepper. Cover and simmer for 35-40 minutes or until meat is tender., Add tomatoes and green pepper; cover and simmer for 10 minutes. Combine cold water, cornstarch and soy sauce; stir into broth. Bring to a boil; cook and stir for 2 minutes. Serve over noodles if desired.

GRILLED BBQ TEMPEH STEAKS

Steps:

• Combine the ketchup, maple syrup, Dijon, vinegar, Worcestershire, smoked paprika, salt and pepper in a small saucepan. Whisk together and bring to a simmer over medium heat. Continue simmering, whisking occasionally, until the sauce is thick and reduced by half, about 5 minutes. Remove from the heat and set aside to cool.
• Prepare a grill or grill pan for medium heat.
• Meanwhile, cut each block of tempeh in half parallel to the cutting board to create a total of 4 thinner slabs, then cut each slab in half crosswise. Gently score the tempeh diagonally in a crosshatch pattern, being careful not to cut all the way through.
• Brush the grill with vegetable oil. Generously brush the scored side of the tempeh with about one-third of the barbecue sauce, letting it seep into the crevices. Grill sauce-side down, undisturbed, until nicely charred, about 4 minutes. Brush the tops of the tempeh with another third of the barbecue sauce, then flip and grill, undisturbed, until nicely charred, about 4 minutes more. Brush the tops of the tempeh with the remaining barbecue sauce.
• Transfer the grilled tempeh to a platter and serve immediately.

PERFECTLY GRILLED STEAK

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.

CRUSTY GRILLED PEPPERCORN STEAKS

Steps:

• Pat steaks dry with paper towels. Rub both sides of each steak with garlic, then brush lightly with olive oil.
• Line large baking sheet or tray with waxed paper. Spread thin layer of pepper on plate, lightly coat both sides of steak with pepper, and place on waxed paper. Repeat with remaining steaks and additional pepper.
• Meanwhile, prepare charcoal for grilling (or heat broiler).
• Just before grilling, lightly salt both sides of steaks. Grill steaks over hot fire or broil 4 inches from heat until browned and crusty on outside but still pink at center, about 5 minutes each side for medium-rare.
• Transfer steaks to serving plates and serve at once.

GRILLED STEAK AND MIXED PEPPERS

Steps:

• Season steaks on all sides with 2 tsp. kosher salt and 2 tsp. pepper. Let sit at room temperature 1 hour.
• Prepare a grill for medium-high heat; oil grate. Grill steaks until lightly charred and an instant-read thermometer inserted into the thickest part registers 120°F, 6-8 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• Meanwhile, grill sweet peppers, turning often, until lightly charred and softened, about 5 minutes. Transfer to a platter and cover with foil. Grill shishitos, turning often, until lightly charred and softened, about 3 minutes. Transfer to platter with sweet peppers and cover with foil. Let rest 10 minutes. Drizzle with 2 Tbsp. oil, then season with 1/2 tsp. kosher salt and 1/4 tsp. pepper and toss to combine.
• Transfer sliced steak to platter alongside peppers. Drizzle with oil, then season with sea salt and pepper.