GRILLED STEAK WITH HERB BUTTER
I don't know about where you live, but a typical summer in New York City can get hot and steamy. When the mercury is rising and even the street seems to be sweating, it's hard to think about turning on the oven--which makes this grilled steak an ideal summertime meal. When partnered with seasonal tomatoes made sweet by the hot summer sun, a rich, flavorful herb butter, and the coldest beer I can find, this steak is one of my favorite meals for battling the dog days of summer. If tomatoes aren't in season, serve it with a warming side of creamed spinach--a classic pairing!
Provided by Amanda Freitag
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the herb butter by hand: In a large bowl, combine the butter, shallot, and parsley, mixing well with a wooden spoon or rubber spatula until fully combined. Season with the salt and pepper, add the panko, mix again, and set aside.
- To make the herb butter in a food processor: Combine the butter, shallot, and parsley in the bowl of the food processor and pulse until blended. Scrape down the sides and bottom of the bowl to make sure the ingredients are thoroughly incorporated. Add the panko, salt, and pepper and pulse four or five times to mix. Transfer the herb butter to a bowl and set aside.
- Heat an outdoor grill, a grill pan, or the broiler on high.
- Cut the tomatoes into four slices each. Place three slices on each of four plates. Season with a pinch of salt and a drizzle of the extra-virgin olive oil.
- Grill the steaks to your desired doneness (see Cook's Note), remove from the grill, and spread 1 or 2 tablespoons of the herb butter evenly on top of each steak.
- Place one hot steak on top of each plate of the seasoned tomatoes and serve.
GRILLED FILLET STEAK WITH HERBS
Steps:
- Rub the steaks lightly with olive oil, season with salt and fresh-ground pepper, and coat them generously with chopped fresh herbs. You can do this a few hours or a day ahead of time. Let the steak come to room temperature at least 30 minutes before cooking.
- Prepare a fire with wood or wood charcoal and let it burn down to a thick bed of hot coals. The grill should be very hot and brushed clean before you put the steaks on. How long to cook the meat depends on its thickness and how hot the fire is. A 2-inch fillet steak will take 6 to 8 minutes on one side, and 4 to 8 minutes on the other, depending on how rare you like it. If the fire flares up, move the steaks to a cooler part of the grill briefly before returning them to a hot spot. Test for doneness by pressing with your finger; the meat will be soft when rare, springy when medium-rare, and firm when well done. Cut into the meat to check if you are unsure. When they are done to your liking, remove the steaks and let them rest for several minutes for the juices to stabilize before serving. For added flavor, while they are still hot from the grill, sprinkle the steaks with finely chopped garlic.
GRILLED SKIRT STEAK WITH GARLIC AND HERBS
Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, steaks and chops, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
- Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
- Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram
BEST HERB MARINADE FOR GRILLED STEAK
Make and share this BEST Herb Marinade for Grilled Steak recipe from Food.com.
Provided by Mini Ravindran
Categories Low Protein
Time 10m
Yield 1/3 cup
Number Of Ingredients 7
Steps:
- Blend together all ingredients.
- Place in a heavy zip-lock type plastic bag.
- Add your favorite cut of meat.
- Place in the refrigerator on a plate.
- Turn often.
Nutrition Facts : Calories 1586.3, Fat 162.4, SaturatedFat 22.5, Sodium 4999.7, Carbohydrate 37.2, Fiber 1.2, Sugar 15.5, Protein 1.4
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