LEMON-PEPPER STEAKS
Butter, garlic and herbs bring out the best in beef steaks. They are simply done and simply satisfying.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
- Trim fat on beef steaks to 1/2-inch thickness if necessary. Sprinkle garlic salt over beef. In small bowl, mix butter, basil and lemon-pepper seasoning; brush over beef and bell pepper halves.
- Cover and grill beef and bell peppers over medium heat 12 to 16 minutes, turning once, for medium beef doneness. Brush tops of steaks with butter mixture. Cut bell peppers into strips; serve over beef.
Nutrition Facts : Calories 530, Carbohydrate 5 g, Cholesterol 165 mg, Fat 1, Fiber 1 g, Protein 45 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 1 g, TransFat 2 g
LEMON PEPPER STEAK
Some days I have little time to make a hearty meal for my "meat-and-potatoes" family. That's why I appreciate this juicy peppery steak. It has a down-home taste and requires no more than minutes to put together!
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 2
Steps:
- Sprinkle steaks with lemon-pepper. Broil in a preheated broiler 3-4 in. from the heat for 5-7 minutes on each side or until the steaks reach desired doneness.
Nutrition Facts : Calories 337 calories, Fat 16g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 127mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 46g protein.
LEMON-CHIVE PASTA AND PEPPERS
Serve this flavorful bell pepper over cooked pasta - a delicious dinner that's ready in just 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in 10-inch skillet over medium-high heat. Cook bell peppers, lemon peel, chives, salt and pepper, stirring occasionally, until bell peppers are crisp-tender. Stir in lemon juice; cook until hot. Serve over hot cooked pasta.
Nutrition Facts : Calories 295, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg
GRILLED PEPPER CRUSTED T-BONE STEAKS WITH WORCESTERSHIRE-CHIVE BUTTER
Steps:
- Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm.
- Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium-rare doneness. Remove from the grill and top with a slice of the butter.
GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER
As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.
Provided by Chef John
Time 3h25m
Yield 2
Number Of Ingredients 13
Steps:
- Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
- Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
- Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
- Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
- Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
- Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
- Remove from the grill and top with garlic-lime butter.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g
GRILLED CRUSTED STEAK WITH LEMON BUTTER
The sugar in the rub melts as the steaks cook and create a crunchy crust that is spicy sweet. The butter will mellow the peppery taste.
Provided by Karen From Colorado
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder.
- Place butter mixture in plastic wrap and roll into a log shape.
- Chill until firm.
- Combine black pepper, white pepper, red pepper flakes, coriander, sugar, salt and garlic powder.
- Rub spice mix into both sides of steaks.
- Shake off excess.
- Place steaks on a hot grill and cook for 2 minutes.
- Turn and cook for 2 additional minutes.
- Move steak to a cooler section of the grill and continue to cook until desired doneness.
- Serve each steak with a slice of the lemon butter.
WORCESTERSHIRE BUTTER
This easy compound butter brings the brawny flavors of Worcestershire sauce, thyme and garlic to just about anything. Use it on steak, chicken, grilled corn on the cob or French bread - whatever you think would benefit from its intensity. Make sure to let it soften a bit before serving. Once it's soft and spreadable, you may just want to slather it on with abandon.
Provided by Melissa Clark
Categories condiments
Time 10m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using.
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