Grilled Steak Recipe
Ben Said:
I need a mouthwatering steak recipe...?We Answered:
Chimichurri Steak (Argentina) recipe1 medium size onion, cut up
3 cloves garlic
2 cups packed fresh parsley leaves
3/4 cup extra-virgin olive oil
2 tablespoons lime juice
2 tablespoons red wine vinegar
1 teaspoon salt
1/4 teaspoon ground red pepper
1 (1 3/4 pound) top round beef steak
Chopped fresh parsley leaves (optional)
Prepare chimichurri sauce. In food processor fitted with chopping blade, process onion and garlic until finely chopped. Add parsley and oil; process until puréed. Add lime juice, vinegar, salt and red pepper. Process just until mixed and set aside.
In shallow nonmetal baking dish or sealable large plastic food storage bag, pour 1/2 cup chimichurri sauce. Set remaining sauce aside. Place steak in dish or bag; turn to coat with sauce. Cover dish or seal bag and refrigerate steak to marinate at least 4 hours but no longer than 24 hours. Pour remaining sauce into jar; cover and refrigerate to serve with steak.
Just before serving, heat broiler or grill. Remove steak from marinade and broil steak 3 to 4 inches from heat source 12 to 15 minutes for medium doneness, turning once. Discard marinade from dish or bag.
Transfer steak to serving platter; let stand 5 minutes. Cut crosswise into thin slices. Sprinkle with additional chopped parsley, if desired, and serve with remaining sauce.
Misty Said:
Can someone give me a great recipe to make a grilled steak?We Answered:
Here's a great how-to video for grilling steak, saved me a lot of pain!http://lafango.com/barbecueweb/media/201…
Emily Said:
good recipe for cooking mexican grilled steak?We Answered:
STUFFED STEAK - MEXICAN STYLE1 (3 oz.) can whole green chiles
2 tbsp. peanut oil
1 sm. onion, about 1/4 lb.
1 sm. clove garlic, peeled and thinly sliced
6 oz. white or yellow cheddar cheese cut into pieces about 9-inches thick
4 slices filet mignon, about 6 oz. each
Salt to taste, if desired
Freshly ground pepper to taste
Cut green chiles in strips; peel the onion and cut it in lengthwise strips. Heat the oil in a saucepan and add the onion and garlic. Cook, stirring briefly. The onion must remain crisp but tender. Add the chile strips and stir. Remove from heat.
Cut the cheese lengthwise into thin slices or cubes. Turn off the heat and add the cheese slices to the saucepan; stir to blend. Slice each piece of meat through the center sandwich fashion, but without cutting totally through. You want to "butterfly" the pieces. Open up the meat on a flat surface and pound lightly with a flat mallet. Sprinkle with salt and pepper.
Spoon equal portions of the cheese mixture onto the side of each opened piece of meat. Fold over the second side to enclose the filling. Press around the edges with the fingers to seal. Brush lightly with oil on both sides. Sprinkle the steaks with salt and pepper.
When ready to serve, preheat charcoal and gas grill. Add the beef, grill 2-5 minutes on each side. Yield: 4 servings.
JM
Katrina Said:
I'm trying to figure out the recipe for Moe's grilled steak...anyone know anything?We Answered:
Well I have heard og Grilled shrim recipe, you can check it here.Perry Said:
Does anybody have a great Grilled Tuna Steak Recipe?We Answered:
oh yes! I highly recommend this recipe, it is on my family's regular menu plan rotation.marinade
3 tbsp hoisin sauce
2 tbsp freshly squeezed lemon juice
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp grated ginger root
4 skinless, boneless tuna steaks (about 5 oz, 140 g each)
Salsa
1 cup fresh diced pineapple
1 cup fresh diced mango
1/4 cup each inced red onion, red bell pepper, and green bell pepper
1 tbsp minced fresh cilantro
1 tbsp freshly squeezed lime juice
1 tsp sugar
1/4 tsp salt
Whisk together marinade ingredients. place tuna in a large freezer bag, pour marinade in and seal the bag. turn bag several times to coal the tuna, and leave in fridge for an hour or so, turning occasionally if you remember.
mix all salsa ingredients, cover and refrigerate till ready to use
preheat grill to high setting. remove tuna from marinade, reserving marinade. place tuna on a grill rack that has been brushed lightly with oil. grill about 4 minutes per side, basting generously with marinade. tuna should be slightly pink in the center, overcooked tuna is dry, so keep your eye on it.
spoon salsa over hot tuna and serve immediately.
I serve with hot basmati rice.
This tuna is very light, only 260 calories per serving and is delish served in the hot summer. I have fed it to guests and always get rave reviews.