ITALIAN MARINATED SIRLOIN STEAK
Provided by Food Network Kitchen
Categories main-dish
Time 5h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
- Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
- Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.
ITALIAN GRILLED STEAK SANDWICH
Steps:
- Place first 4 ingredients in a large bowl or shallow dish. Add steak and turn to coat. Refrigerate, covered, 8 hours or overnight., Remove steak, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Cool completely., Cut bread loaf horizontally in half. Hollow out both halves, leaving a 1/2-in. shell (save removed bread for another use). Cut steak across the grain into thin slices. In a bowl, toss tomatoes with green onions, olives, pepperoni, basil and 2 tablespoons dressing. In another bowl, toss arugula with remaining dressing. , Place half the arugula in bread bottom. Layer with steak, tomato mixture and remaining arugula; replace top. Wrap in foil; refrigerate at least 1 hour. Cut into wedges to serve.
Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 567mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
ITALIAN STEAK RECIPE -PALERMO STYLE
A Palermo Style Italian Steak Recipe: perfectly grilled rib-eye steaks topped with a salty crunchy mixture of garlicky capers over a bed of wine broiled tomatoes.
Provided by Florentina
Categories Main
Time 20m
Number Of Ingredients 11
Steps:
- Preheat your broiler.
- Pat the steaks dry with paper towels and allow them to rest at room temperature for 20 minutes before cooking.
- Slice the tomatoes and add them to a broiler proof dish. Drizzle with a lug of olive oil and a good pinch of sea salt. Add half of the thyme leaves and a splash of wine.
- Broil the tomatoes for a few minutes until they burst and are charged around the edges and the top. Transfer to a serving plate together with all the juices.
- Meanwhile drizzle the steaks with a lug of liv oil and sprinkle generously with the salt and pepper. Massage the oil and spices into the steaks with your hands and set aside.
- Preheat a cast iron pan or griddle on medium high flame and sear the steaks for 3 minutes on each side for a medium rare steak.
- in a small bowl combine the capers, garlic, anchovies, bread crumbs with a lug of olive oil. Spoon the mixture on top of the steaks and transfer them to the broiler for a couple of minutes until golden brown on top, making sure not to burn them.
- Transfer the steaks on top of the broiled tomatoes and serve garnished with the remaining thyme leaves and a drizzle of extra virgin olive oil.
GRILLED ITALIAN STEAK AND VEGETABLES
Balsamic vinaigrette, fresh basil and peppered seasoned salt impart zesty flavor to grilled strip steaks and colorful vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Mix 2 tablespoons of the dressing, 2 tablespoons of the basil and 3/4 teaspoon of the peppered seasoned salt in large bowl; set aside for vegetables. Mix remaining dressing, basil and peppered seasoned salt in shallow glass or plastic dish or resealable plastic food-storage bag; add beef. Cover dish or seal bag and refrigerate 15 minutes.
- Heat coals or gas grill for direct heat. Add asparagus, onion and bell pepper to reserved dressing mixture; toss to coat. Place in disposable 8-inch square foil pan or grill basket (grill "wok"). Reserve dressing in bowl.
- Remove beef from marinade; reserve marinade. Cover and grill pan of vegetables 4 to 6 inches from medium heat 5 minutes. Add beef to grill next to pan. Cover and grill beef and vegetables 10 to 12 minutes, turning beef once and stirring vegetables occasionally, until beef is desired doneness and vegetables are tender. Brush beef with reserved marinade during last 5 minutes of cooking.
- Add vegetables to bowl with reserved dressing; toss to coat. Cut beef into thin slices. Discard any remaining marinade. Serve vegetables with beef. Drizzle with additional dressing if desired.
Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 65 mg, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
GRILLED SALMON STEAKS ITALIAN-STYLE
I wanted to get more fish in our diet, so I experimented with different flavorings for salmon steaks. This combination seemed to always be especially delicious with a risotto and vegetable side.
Provided by Wolfman's Bro
Categories World Cuisine Recipes European Italian
Time 13m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Season one side of each steak with the Italian seasoning, thyme, rosemary, salt, and pepper.
- Lay the steaks with the seasoned-side down on the prepared grill. Cook on grill until the flesh flakes, turning once, 7 to 8 minutes. Sprinkle each steak with lime juice to serve.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 2.9 g, Cholesterol 100.4 mg, Fat 18.8 g, Fiber 1.5 g, Protein 34.2 g, SaturatedFat 3.8 g, Sodium 179 mg, Sugar 0.2 g
ITALIAN BARBECUED STEAK
Fabulous marinated sirloin steaks grilled to perfection and sliced for serving. Makes a wonderful dish for company. Cook time varies according to how you like your steak done.
Provided by Marie
Categories Steak
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all ingredients in a plastic bag and add steak.
- Refrigerate and marinate for 4 to 8 hours, flipping the steaks occasionally.
- Remove steaks from refrigerator 30 minutes before grilling.
- Drain and discard marinade from steaks.
- Grill over medium heat until steaks reach your desired doneness.
- Remove from grill and let rest for 10 minutes before slicing and serving.
Nutrition Facts : Calories 376.8, Fat 28.1, SaturatedFat 8.5, Cholesterol 102.1, Sodium 72.6, Carbohydrate 1.4, Fiber 0.1, Sugar 0.7, Protein 27.8
ITALIAN STEAK SANDWICHES
My sister came up with these quick sandwiches that use minced garlic and other seasonings to bring pizzazz to deli roast beef. Add some carrot sticks or a tomato salad for a fantastic lunch in no time. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through. Place beef slices on rolls; drizzle with broth mixture. Top with cheese. Freeze option: Freeze cooled meat mixture and juices in freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 440 calories, Fat 20g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 1261mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.
ITALIAN FLANK STEAK
Savory and satisfying, Italian Flank Steak is nice for entertaining or busy days since it marinates overnight and grills in minutes. Walajean Saglett of Canandaiqua, New York shares the recipe, "Leftovers-if there are any-make super sandwiches," she notes.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a bowl, combine the salad dressing mixes, oil and lemon juice. Brush over both sides of steak; place in a shallow dish. Cover and refrigerate for several hours or overnight. , Grill over medium-hot heat for 4 minutes on each side for medium, 5 minutes on each side for medium-well or until desired doneness is reached.
Nutrition Facts : Calories 267 calories, Fat 16g fat (0 saturated fat), Cholesterol 59mg cholesterol, Sodium 793mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
ITALIAN RIB EYE
Boneless rib-eye with a flavorful Italian glaze.
Provided by Devan Robertson
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 3
Number Of Ingredients 10
Steps:
- Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until evenly blended. Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 7 minutes more for medium-well, or until your desired degree of doneness has been reached.
Nutrition Facts : Calories 1077.8 calories, Carbohydrate 5.7 g, Cholesterol 187.6 mg, Fat 93.9 g, Fiber 0.5 g, Protein 50.7 g, SaturatedFat 28.5 g, Sodium 2082.7 mg, Sugar 1.6 g
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