Grilled Pepper Steak And Mozzarella On Baguette Recipes

GRILLED FLANK STEAK WITH MOZZARELLA AND BASIL

Steps:

• Preheat a grill to medium high. Put the flank steak between 2 sheets of plastic wrap and pound with a meat mallet until the thickest part is 3/4 inch thick. Season with salt and pepper and rub with 1 tablespoon olive oil, the rosemary and garlic. Let sit 10 minutes before grilling.
• Meanwhile, slice the larger tomatoes into wedges and halve the smaller tomatoes. Place in a medium bowl and add the vinegar and 2 tablespoons olive oil. Season with salt and pepper and toss.
• Oil the grill grates. Grill the steak until well marked, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
• Spoon the tomatoes and their juices onto plates and add the mozzarella. Slice the steak against the grain and add to the plates. Drizzle with the remaining 1 tablespoon olive oil, season with pepper and top with basil.

TWICE GRILLED PEPPERS WITH BUFFALO MOZZARELLA AND CAPER-BASIL VINAIGRETTE

Steps:

• Heat your grill to high. Brush bell peppers with 2 tablespoons of the oil and season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper; grill the peppers until charred on all sides. Remove from the grill, place in a bowl, cover with plastic wrap, and let sit for 10 minutes. Remove the skin from the peppers, brush them with the remaining oil and season with salt and pepper, and place back on the grill and cook until slightly charred on all sides.
• Slice peppers into quarters or to fit over bread slices. Place a slice of mozzarella over each pepper and drizzle with the Caper-Basil Vinaigrette. Garnish with fresh basil leaves and serve at room temperature.
• Whisk together the vinegar, mustard, garlic, salt, and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Stir in the capers and basil.

GRILLED PEPPER STEAK AND MOZZARELLA ON BAGUETTE

Steps:

• Preheat grill to medium-high and grease grates well. Pat steaks dry with paper towel, and season with salt and pepper.
• Grill steak for 4 to 5 minutes per side for medium rare, or cook to your liking. Let steak rest for 10 minutes.
• Toss red onion slices with olive oil. Grill onions for 2 to 3 minutes per side, or until tender. Once steak has rested, slice thinly against the grain.
• Grill baguette cut side down for 30 seconds, or until lightly marked. Spread tapenade on half of the baguette slices and place Mozzarellissima slices on the remaining. Grill, covered, for 1 minute, or until cheese starts to melt.
• Sandwich steak, onion, tomato and arugula between toasted baguette with tapenade and cheese. Serve immediately.
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GRILLED BAGUETTES WITH SEASONED BUTTER

Steps:

• Heat the olive oil over medium-low heat in small saucepan. Once the oil begins to warm, whisk in crab boil seasoning. Bring the mixture up to a simmer and when it starts to foam, remove from heat and allow it to cool completely.
• Process the butter in a food processor until smooth and creamy. Add the seasoned olive oil and a pinch of salt, the lemon zest, and process until blended well.
• Purchase your favorite baguettes, slice lengthwise. Place baguettes over medium heat on the grill, cook on each side until a golden brown color is achieved. Remove from grill, slather with seasoned butter, cut and serve with grilled linguica sausage.
• Cook's note: The seasoned butter can be refrigerated for 1 week and frozen for up to 6 months. Refrigerate until just firm enough to shape into a log roll. Put an 18-inch sheet of foil on work surface. Lay the butter down the center of the foil, forming a log about 1 1/2 inches thick. Wrap in foil and twist the ends to make a sealed log, like a tootsie roll. Remove your seasoned butter from the refrigerator and allow to reach room temperature before using.

GRILLED PEPPER BRUSCHETTA

Steps:

• Heat grill to medium-high. Place peppers skin side up on grill, cover, and cook until beginning to soften, 5 minutes. Turn peppers over and cook until charred, about 4 minutes. Remove from grill and let cool.
• Cut peppers into thin strips. In a medium bowl, combine peppers, tomatoes, capers, vinegar, and oil. Season with salt and pepper. Top bread with pepper mixture and Parmesan.

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.

GRILLED GARLIC PEPPER STEAK

Steps:

• Combine all ingredients except for rib-eye steaks in a small bowl until paste forms.
• Rub paste into steak and marinate in refrigerator for 1 hour.
• Grill to desired doneness over hot fire.