GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Combine the steak, red onion and zucchini in a large bowl. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat. Let stand 5 minutes. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside. Transfer the steak to the grill and cook 4 to 5 minutes per side for medium rare; remove to a cutting board and let rest. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
- Photograph by Justin Walker
Nutrition Facts : Calories 326 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 84 milligrams, Sodium 613 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 39 grams
GRILLED BLOOD ORANGE CHUCK STEAK
I've been experimenting with marinades for years. This recipe is the result of the combined efforts of several friends and a few cookbook recipes.
Provided by Doug Matthews
Categories Meat and Poultry Recipes Beef Steaks
Time 8h25m
Yield 6
Number Of Ingredients 10
Steps:
- Mix marmalade, water, soy sauce, mojo criollo dressing, brown sugar, orange juice, ginger, garlic powder, and orange zest in a bowl. Measure 1 cup marinade and pour into a large resealable plastic bag; add beef to bag. Seal bag and turn beef inside bag to coat completely. Marinate in refrigerator, turning occasionally, for at least 8 hours to overnight. Cover bowl with remaining marinade and refrigerate.
- Remove beef from marinade; discard used marinade.
- Preheat grill for medium heat and lightly oil the grate.
- Grill beef on the preheated grill, basting frequently with reserved marinade, until desired doneness is reached, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 320.4 calories, Carbohydrate 24.6 g, Cholesterol 68.6 mg, Fat 17.7 g, Fiber 1.1 g, Protein 18.4 g, SaturatedFat 6.8 g, Sodium 773.5 mg, Sugar 21 g
THE LAST 'STAGON (GRILLED FLANK STEAK) WITH YING YANG VEGETABLES
Steps:
- For the steak: Place the steak on a baking sheet or in a dish and rub with garlic and olive oil. Sprinkle all over with salt and pepper. Let sit for 10 minutes.
- Preheat a grill or grill pan over high heat. Brush the steak with some teriyaki sauce. Grill the steak until medium rare, about 6 minutes on each side. Remove the steak from the grill and let sit.
- For the vegetables: Heat the olive oil and butter in a large deep skillet over medium-high heat. Add the peppers, zucchinis and onions, and saute for 5 minutes, stirring. Season with salt and pepper.
- Slice the steak thinly against the grain. Serve with the vegetables.
GRILLED ORANGE-GINGER STEAK & VEGETABLES
Time 30m
Number Of Ingredients 10
Steps:
- Combine 1 tbsp (15 mL) of the olive oil, orange zest, fennel seeds, ginger and pink rock salt in small bowl. Brush mixture over both sides of steaks.
- Place steaks on grill preheated to medium-high heat. Grill 4 to 5 min., until browned and lightly charred. Flip steaks and continue grilling 3 to 5 min., until instant-read thermometer reaches 160ºF (71ºC), or to desired doneness. Tent steaks with foil to rest.
- Meanwhile, toss peppers and onions with remaining 1 tbsp (15 mL) olive oil, salt and pepper in large bowl. Grill vegetables, turning occasionally, 5 to 10 min. until softened and lightly charred. Transfer to bowl and toss with barbecue sauce.
- Thinly slice steak and serve with grilled vegetables.
Nutrition Facts : Calories 260, Fat 11, SaturatedFat 2, Carbohydrate 24, Sugar 17, Protein 19, Cholesterol 40, Fiber 4, Sodium 980
GRILLED SOY, GINGER AND LIME TOFU STEAKS WITH CHARRED BABY BOK CHOY
These zesty marinated tofu steaks will become a summertime cookout favorite. Starting with well-dried tofu, adding brown sugar to the marinade and cooking slowly over medium heat helps create a crisp and flavorful crust on the tofu without drying out the center. Topped with extra marinade and sliced scallions and served with charred baby boy choy, this is a deliciously satisfying meal for all.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the tofu steaks on a paper towel-lined rimmed baking sheet and top with more paper towels, pressing gently to remove excess moisture. Remove the paper towels and towel and sprinkle the tofu with salt and pepper on both sides.
- Stir to combine the soy sauce, cilantro, lime juice, brown sugar, ginger, garlic and scallion whites in a medium bowl. Pour 1/3 cup of the marinade over the tofu steaks, flipping to coat both sides. Reserve the remaining marinade for serving.
- Put the bok choy on another rimmed baking sheet and brush all sides with olive oil and sprinkle with salt and pepper.
- Prepare a grill for medium heat and brush the grates of the grill with oil.
- Put the tofu steaks and bok choy, cut-sides down, on the grill at an angle across the grates. Close the lid of the grill and cook for 5 minutes, then rotate both the tofu and the bok choy 90 degrees and cook another 5 minutes with the lid closed. Flip the tofu steaks and bok choy and cook for another 10 minutes with the lid closed, rotating 90 degrees halfway through to create crosshatch grill marks.
- Remove the tofu and bok choy to a platter. Spoon the reserved marinade over the tofu and bok choy and sprinkle the tofu steaks with the scallion greens and toasted sesame seeds.
GRILLED STEAK AND VEGETABLES
Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to high. In a large bowl or zip-top bag, combine lemon juice, 1/2 teaspoon thyme, bell peppers, zucchini, and onion; season with salt and pepper and marinate 15 minutes.
- Season steak with salt, pepper, and remaining 1/2 teaspoon thyme. Clean and lightly oil hot grill. Cook steak, flipping once, about 12 minutes for medium. Transfer to a cutting board and tent with foil. Let rest 10 minutes before thinly slicing against the grain.
- Lightly oil hot grill. Arrange vegetables on grill in an even layer, reserving marinade, and cook until browned and tender, 8 to 10 minutes. Whisk oil and mustard into marinade. Cover and refrigerate half the vegetables and half the dressing for Zesty Pork Sandwiches. Serve remaining vegetables and steak with remaining dressing.
Nutrition Facts : Calories 510 g, Fat 35 g, Fiber 2 g, Protein 39 g, SaturatedFat 8 g
GRILLED FLANK STEAK AND RED ONION WITH ORANGE GREMOLATA
Categories Beef Citrus Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Steak Spring Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- Prepare grill.
- In a shallow baking dish large enough to hold steak and onion slices in one layer whisk together vinegar, oil, and salt and pepper to taste. Add steak and onions and turn to coat with marinade. Marinate steak and onions, covered, 15 minutes.
- Make gremolata:
- In a small bowl toss together garlic, parsley, and zest.
- Drain steak and grill on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
- While steak is standing, drain onions, discarding marinade, and grill 5 minutes on each side, or until tender and golden. (Alternatively, steak and onions may be cooked in a hot well-seasoned ridged grill pan.)
- Slice steak thin across grain. Serve steak and onions sprinkled with gremolata.
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