Grilled Steak With Two Sauces Recipes

GRILLED STEAKS WITH MUSHROOM SAUCE

Steps:

• Cut steak into 4 pieces; sprinkle with steak seasoning. Grill steaks, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in the remaining ingredients. Bring to a boil; cook until liquid is reduced by about half. Serve with steaks.

GRILLED STEAK WITH TWO SAUCES

Steps:

• Preheat oven to 350°F. Remove papery outside from head of garlic; separate into cloves. Place in 8-inch square baking pan. Add 2 Tbsp. of the olive oil and the chicken broth. Bake 25 to 30 min. or until garlic is soft. Cool. Meanwhile, preheat grill to medium heat. Grill steak 8 to 10 min. on each side or until cooked through. Refrigerate until ready to use.
• Remove garlic pulp from skin; place in medium bowl. Add mayo, 1/4 cup of the mustard, the lemon juice and 2 Tbsp. of the parsley; mix well. Refrigerate at least 1 hour to allow flavors to blend. Mix roasted peppers, sun-dried tomatoes, remaining 2 Tbsp. mustard and remaining 2 Tbsp. parsley in medium bowl. Gradually add remaining 2 Tbsp. olive oil, stirring constantly until well blended. Add crushed red pepper; cover. Refrigerate at least 1 hour. Remove from refrigerator about 1 hour before serving; let stand at room temperature.
• Slice steak. Arrange on 8 serving plates along with the tomatoes and asparagus. Top with about 2 Tbsp. of each sauce.

GRILLED STEAK WITH BERRY BARBECUE SAUCE

Steps:

• Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the shallot, garlic, cumin and coriander. Cook, stirring occasionally, until the shallot softens, about 3 minutes.
• Add the bourbon and cook until reduced by about half, about 1 minute. Add 1/2 cup water, the blueberries, blackberries, ketchup, 2 tablespoons brown sugar, the vinegar, soy sauce, chipotle, thyme sprigs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, stirring occasionally; cook until thickened, 20 to 25 minutes. Remove from the heat and stir in the butter. Season with salt and pepper; add the remaining 2 tablespoons brown sugar if the sauce is too tart.
• Meanwhile, preheat a grill to medium high. Oil the grill grates. Pat the steaks dry and season with salt and pepper. Grill until marked, 5 to 6 minutes per side for medium rare. Transfer to a plate and let rest 10 minutes.
• Pour any juices from the plate of steak into the sauce; loosen with water if needed. Serve the steak with the sauce.

GRILLED SKIRT STEAKS WITH TOMATILLOS TWO WAYS

Steps:

• Make salsa:
• Slit chiles lengthwise, then stem and seed. Heat a dry heavy skillet (not nonstick) over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 1 minute. Cover chiles with hot water in a bowl and soak until softened, about 20 minutes, then drain.
• Purée chiles, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender until smooth, about 1 minute.
• Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then cook salsa (it will spatter), stirring occasionally, until slightly thicker, 5 to 8 minutes.
• Grill steaks:
• Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure.
• Whisk together 2 tablespoons oil, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then coat steaks.
• Oil grill rack, then grill steaks, covered only if using a gas grill, turning once, until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
• Make salad while steaks rest:
• Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper to taste.
• Cut steaks into serving pieces and top with salsa and salad.

GRILLED FLANK STEAK WITH TRIPLE DIPPING SAUCES

Steps:

• Place steak in a large shallow dish.
• Pour vinaigrette over it, turning to coat both sides.
• Cover and refrigerate several hours or overnight, turning once or twice.
• Lift steak from marinade, allowing excess to drain off.
• Sprinkle both sides of steak with black pepper.
• For the Salsa-Sour Cream Sauce, stir together sour cream, salsa, and lime juice.
• Top with a chili pepper, if desired.
• Cover and chill until serving time.
• For the Honey Mustard-Yogurt Sauce, in a small bowl stir together honey mustard, yogurt, and dill weed.
• Cover and chill until serving.
• For the Horseradish-Mayo Sauce, in a small bowl stir together mayonnaise, horseradish, and chives.
• Top with additional pieces of chives.
• Cover and chill until serving time.
• Grill steak over medium heat, turning once, until desired doneness, 12 to 15 minutes for medium.
• Let steak rest for 5 minutes, then slice across the grain into thin strips, about 1/4 inch thick.
• Loosely thread 2 or 3 strips onto 10- or 12-inch wooden skewers; add a grape or cherry tomato at the tip.
• To assemble, open the two bunches of lettuce, keeping them intact. Place prepared lettuce on serving platter.
• Arrange the assembled skewers on top of the lettuce leaves.
• Place the cilantro sprigs and/or basil leaves in a small bowl.
• Place the dipping sauces in additional small bowls.
• To serve, have guests tear off a lettuce leaf and top with an herb sprig.
• Then, top with a skewer of meat.
• Fold lettuce leaf around skewered meat and gently pull to remove skewer, holding lettuce roll securely. Serve with dipping sauce.

GRILLED SIRLOIN STEAK WITH OLIVE SAUCE

Steps:

• Place steak in a zip-top plastic bag or in a shallow casserole dish.
• Combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak.
• Close bag, turning to coat steak or turn steak over in dish.
• Cover and refrigerate at least 2 hours or up to 24 hours.
• Prepare charcoal or gas grill.
• Drain steak, reserving marinade.
• Sprinkle dried thyme, salt and pepper over steak.
• Grill on a covered grill over medium-hot coals 6 minutes.
• Turn; continue grilling 5 minutes for medium-rare doneness.
• Transfer steak to carving board; tent with foil and let stand 5 minutes.
• Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat.
• Add flour; cook 1 minute or until bubbly, stirring frequently.
• Add broth; simmer until sauce thickens, stirring occasionally.
• Add reserved marinade and olives; simmer 2 minutes.
• Season to taste with salt and pepper if desired.
• Carve steak into thin slices; arrange on serving plates.
• Spoon olive sauce over steak and top with thyme or parsley.

GRILLED STEAK WITH ROQUEFORT SAUCE

Steps:

• Preheat a grill or broiler until quite hot and put the rack no more than 4 inches from the heat source.
• Put the butter in a small saucepan and turn the heat to medium; when the butter melts and its foam begins to subside, add the shallot and cook until soft, stirring occasionally, about 5 minutes. Add the vinegar, stir, and cook until it is just about evaporated, 1 or 2 minutes. Turn the heat to low and stir in the cheese and the cayenne. Stir occasionally until the cheese melts, then taste and adjust the seasoning as necessary (the sauce probably won't need any salt). Keep warm while you grill the steaks.
• Season the steaks well with salt and pepper, then grill or broil them for 3 to 4 minutes per side for medium-rare, longer or shorter according to your taste. Serve the steaks with a spoonful or two of sauce over each, garnished with the parsley or chives if you like.