Grilled Rib Eye With Anchovies Mustard And Garlic Recipes

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GRILLED LOCAL ANCHOVIES



Grilled Local Anchovies image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 6

1 pound fresh anchovies
2 lemons
4 ounces extra-virgin olive oil
Sea salt and fresh ground black pepper
1/4 cup Italian flat-leaf parsley, chopped
1/2 cup pitted olives

Steps:

  • Heat charcoal grill.
  • Under cold running water, scale and gut the anchovies, removing the gills, but leaving the head and tail intact. Remove the fins. Open the body cavity, and using your thumbnail, loosen the meat of the fish from the spine. Gently remove the spine by twisting or cutting it off a the base of the anchovy's head and tail.
  • Grill the anchovies over a hot charcoal fire, skin side down for about 2 minutes, or until the flesh of the fish becomes white. Transfer to a large serving platter, arranging the anchovies skin side up on the platter. Squeeze a little lemon juice over the fish. Drizzle with olive oil and season with sea salt and pepper. Sprinkle the parsley and olives over the anchovies and serve immediately.

GRILLED RIB-EYE WITH ANCHOVIES, MUSTARD AND GARLIC



Grilled Rib-Eye with Anchovies, Mustard and Garlic image

Provided by Food Network

Number Of Ingredients 6

3 prime rib-eyes steaks, cut 2 1/2 inches thick
10 ounces canned anchovies, drained and patted dry
6 tablespoons whole grain mustard
4 tablespoons fresh crushed garlic
4 tablespoons olive oil
Freshly ground pepper

Steps:

  • Puree the anchovy, mustard, and garlic in food processor or blender, to form a paste then blend in the olive oil in a stream. Grind some pepper onto the steaks. Rub the steak thoroughly with the marinade and let the steaks marinate in the refrigerator for 2 days. Grill the steaks to desired temperature.

GRILLED RIBEYE WITH GARLIC BLUE CHEESE MUSTARD SAUCE



Grilled Ribeye with Garlic Blue Cheese Mustard Sauce image

This simple steak gets a big flavor boost from two of my favorites: mustard and blue cheese. My husband and I make this recipe to celebrate our anniversary each year! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 cup half-and-half cream
1/2 cup Dijon mustard
1/4 cup plus 2 teaspoons crumbled blue cheese, divided
1 garlic clove, minced
2 beef ribeye steaks (1-1/2 inches thick and 12 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan over medium heat, whisk together cream, mustard, 1/4 cup blue cheese and garlic. Bring to a simmer. Reduce heat to low; whisk occasionally., Meanwhile, rub meat with olive oil; sprinkle with salt and pepper. Grill steaks, covered, on a greased rack over high direct heat 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; let stand 10 minutes while sauce finishes cooking. When sauce is reduced by half, pour over steaks; top with remaining blue cheese.

Nutrition Facts : Calories 547 calories, Fat 39g fat (17g saturated fat), Cholesterol 138mg cholesterol, Sodium 1088mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.

GRILLED RIB-EYE STEAKS WITH ROASTED PEPPERS



Grilled Rib-Eye Steaks with Roasted Peppers image

Categories     Beef     Marinate     Picnic     Low Carb     Bell Pepper     Summer     Grill     Grill/Barbecue     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

2/3 cup olive oil
2 tablespoons minced fresh thyme
2 tablespoons minced fresh savory or 2 teaspoons dried
4 teaspoons mashed anchovy fillets
4 14- to 16-ounce rib-eye steaks (each about 11/2 inches thick), trimmed of excess fat
3 red bell peppers
3 yellow bell peppers
2 green bell peppers
4 garlic cloves, minced
2 tablespoons minced fresh parsley

Steps:

  • Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend. Add steaks; turn to coat. Let stand at room temperature 1 hour, or cover and refrigerate overnight.
  • Char all peppers over gas flame, in broiler or on barbecue until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed and cut peppers into 1/2-inch-wide strips. Mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend. Add peppers. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.)
  • Prepare barbecue (medium-high heat). Remove steaks from marinade; pat dry. Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Transfer to cutting board. Let stand 5 minutes.
  • Cut steaks diagonally into thin slices. Divide meat among plates. Spoon peppers next to meat. Pour any juices from cutting board over peppers. Sprinkle with parsley and serve.

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