GRILLED FLANK STEAK WITH PEPPER RELISH
It's all about the relish. Use a mix of colored peppers for this almost-fruity condiment that is equally good with fish, chicken and pork.
Provided by Midwest Living
Categories Food
Time 55m
Yield 3 cups relish + 36 oz. cooked steak
Number Of Ingredients 11
Steps:
- For relish, in an extra-large, deep skillet, heat olive oil over medium. Add peppers and stir to coat with oil. Add 1 teaspoon salt. Cook until peppers are softened, about 10 minutes, stirring occasionally. Stir in garlic and crushed red pepper. Cook until fragrant, about 5 minutes. Add balsamic vinegar and sugar, reduce heat to prevent scorching, and cook until vinegar reduces and becomes syrupy, about 10 minutes. Add dried tomatoes and cook 2 to 3 minutes to incorporate flavors. Remove from heat and add basil. Set aside.
- Pat steak dry and season both sides generously with salt and cracked black pepper.
- Grill steaks on rack of a covered grill directly over medium 10 to 12 minutes for medium-rare (145°) or 12 to 15 minutes for medium (160°). Remove steaks from grill, tent with foil and let rest 5 to 10 minutes. Slice thinly against the grain. Serve relish warm or at room temperature over sliced flank steak.
Nutrition Facts : Calories 475 calories, Carbohydrate 14 g, Cholesterol 99 mg, Fat 25 g, Protein 48 g, SaturatedFat 8 g, Sodium 388 mg, Sugar 9 g
BAKED CHEESE WITH GRILLED PINEAPPLE-PEPPER RELISH
Ree's grilled pineapple-pepper relish has many uses. Here it becomes a component to baked cheese, creating a delicious dip to serve as an appetizer with crackers. It also works well as a condiment for proteins such as pork or fish.
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Heat a grill pan or grill over medium heat.
- Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.
- Place the cream cheese in a small oven-to-table baking dish and top with 1 mounded cup of the relish (reserve remaining relish for another use). Bake until the cheese is soft, 12 to 15 minutes. Serve with crackers.
GRILLED FLANK STEAK WITH PARSLEY SAUCE
Steps:
- Preheat a grill pan to medium-high heat. Drizzle the steak with some oil and sprinkle with salt and pepper. Grill for 7 minutes on each side.
- Meanwhile, whisk the remaining 1/4 cup olive oil, the parsley, vinegar and garlic in a bowl and season with salt and pepper.
- Remove the steak from grill and rest it for 10 minutes. Slice the steak against the grain and serve with the parsley sauce.
GRILLED TUNA STEAK WITH NECTARINE RELISH
Make and share this Grilled Tuna Steak with Nectarine Relish recipe from Food.com.
Provided by ratherbeswimmin
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, add all the relish ingredients; toss to combine; season with salt and pepper to taste (mixture will be slighly runny).
- Chill relish until ready to serve.
- Rub tuna steaks with oil and season with salt and pepper.
- Grill 4-5 minutes per side over medium-hot grill (do no overcook).
- To serve: spoon relish onto individual plates.
- Place tuna steak on top of relish.
Nutrition Facts : Calories 366.8, Fat 28, SaturatedFat 3.7, Sodium 4.3, Carbohydrate 29.4, Fiber 4.8, Sugar 20.7, Protein 3.1
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