GRILLED STEAK WITH CRISP GORGONZOLA CRUST & SCALLIONS
Make and share this Grilled Steak With Crisp Gorgonzola Crust & Scallions recipe from Food.com.
Provided by Shirl J 831
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine frist 5 ingredients; stir well. Brush mixture evenly over both sides of steaks. Cook, covered with grill lid, over medium-hot coals (350º-400º) 6-8 minutes each side or till desired doneness.
- Remove steaks from grill and place on rack in a broiler pan.
- Crumble cheese evenly over steaks; sprinkle breadcrumbs evenly over cheese.
- Place green onions around steak on rack.
- Combine olive oil, 1/2 tsp kosher salt, and 1/4 tsp white pepper; brush over green onions.
- Broil 5 1/2 " from heat (with electric oven door partially open) 3 minutes till cheese is light brown and green onions are heated.
Nutrition Facts : Calories 931.2, Fat 73.7, SaturatedFat 32.1, Cholesterol 197.1, Sodium 1631.8, Carbohydrate 11.2, Fiber 1.7, Sugar 1.9, Protein 54
GORGONZOLA-CRUSTED STEAKS
Steps:
- Heat oven to 400°F.
- Cook steaks in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until evenly browned on both sides.
- Meanwhile, combine cheese, bread crumbs, basil and peppercorns.
- Transfer steaks to baking sheet sprayed with cooking spray; top with cheese mixture.
- Bake steaks 8 to 10 min. or until medium doneness (160ºF). Meanwhile, cook pasta sauce and water in skillet on medium-low heat until heated through, stirring frequently.
- Serve steaks topped with pasta sauce.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 740 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 2 g, Protein 33 g
BEEF TENDERLOIN STEAKS WITH GORGONZOLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Let meat rest 10 minutes before beginning dinner preparation.
- Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
- Preheat broiler to high.
- Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.
GRILLED SCALLIONS
Provided by Food Network Kitchen
Categories side-dish
Time 8m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.
Nutrition Facts : Calories 160 calorie, Fat 14 grams, SaturatedFat 2 grams, Carbohydrate 9 grams, Fiber 3 grams
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
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.
GRILLED STEAK WITH SCALLION AND CILANTRO SAUCE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, kosher salt, freshly ground pepper, Walmart USDA Choice Angus Beef Ribeye steaks, fresh cilantro leaves, fresh parsley leaves, scallions, garlic, jalapeño, red pepper flakes, extra virgin olive oil, red wine vinegar, lime juice
Provided by Walmart
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat the grill to medium-high and lightly grease the grates.
- Rub the steaks all over with 1½ teaspoons of salt and 1 teaspoon of black pepper.
- Make the cilantro sauce: Add the cilantro, parsley, scallions, garlic, and jalapeño to a food processor and pulse until the herbs are coarsely chopped. Add the remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, the red pepper flakes, ¼ cup olive oil, the red wine vinegar, and lime juice and puree on high speed for 20-30 seconds, until the herbs are evenly chopped. Transfer the sauce to a medium bowl and stir in the remaining ¼ cup olive oil. Season with more salt to taste.
- Place the steaks on the preheated grill and cook, uncovered, for 4½-5 minutes per side for medium, or until the steaks are cooked to your liking/depending on the thickness of the steaks. Let the steaks rest for 5-7 minutes, then slice against the grain.
- Fan the steak slices on a serving platter and spoon the cilantro scallion sauce on top.
- Enjoy!
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- Whisk together garlic and ¾ cup vinegar in a large bowl. Season steak all over with 1 Tbsp. salt and 1 Tbsp. sugar; transfer to marinade and turn to coat. Let sit, turning occasionally, 10–15 minutes.
- Prepare a grill for medium-high heat; oil grate. Grill scallions (making sure to arrange them perpendicular across grates so they don’t fall through), turning occasionally, until charred and softened, 6–8 minutes. Transfer to a cutting board and let cool slightly.
- Grill steaks until charred and an instant-read thermometer inserted into the thickest part registers 120°, 3–4 minutes per side for medium-rare. Transfer to cutting board and let rest 10 minutes.
- Meanwhile, trim roots from scallions and thinly slice. Transfer to a medium bowl and add chiles and remaining 1¼ cups oil, 3 Tbsp. vinegar, 1 Tbsp. salt, and 2 tsp. sugar and mix well to combine. Taste and season with more salt if needed.
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