Grilled Steak With Pepper Parsley Relish Recipes

GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE

Steps:

• Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
• Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
• For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
• Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS

Steps:

• In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

STEAK WITH CHIPOTLE-LIME CHIMICHURRI

Steps:

• For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.

GRILLED FLANK STEAK WITH PARSLEY SAUCE, ROASTED SWEET PEPPERS AND GRILLED ONIONS AND GOAT CHEESE POTATO PUREE

Steps:

• Combine the olive oil and garlic in a large shallow baking dish. Add the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hours or overnight. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for rare to medium-rare doneness. Let rest 10 minutes before slicing across.
• Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the sliced garlic and saute until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil in a medium saucepan. Add the shallot, remaining chopped garlic, carrots and celery and cook until softened. Add wine and reduce by half. Add chicken and veal stock and cook until reduced by half. Strain the mixture into a clean medium saucepan. Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes. Season with salt and pepper and spoon over the steak.
• Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth. Rice potatoes into a large bowl. Mix in the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture and season with salt and pepper to taste.

GARLIC GRILLED STEAKS

Steps:

• With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce., Grill steaks, covered, over medium heat 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°). Brush generously with garlic mixture during the last 4 minutes of cooking.

GRILLED SHELL STEAKS WITH GARLIC AND PARSLEY OIL

Steps:

• Heat grill to high. Place water, salt, and whole garlic cloves in a small saucepan and bring to a boil on the grates of the grill. Remove from the heat and let cool slightly.
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• Brush steaks on both sides with the garlic-water mixture and season with pepper. Grill for 4 to 5 minutes per side for medium-rare doneness, basting with the garlic-water mixture every minute or so.
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• While the steaks are grilling, mix together the oil, finely chopped garlic, and parsley in a medium bowl and season with salt and pepper, to taste. As soon as the steaks come off the grill, pour the sauce over the steaks and let sit 5 minutes. Cut the steak into 1/4-inch thick slices and serve.

GRILLED FLANK STEAK WITH GARLIC-PARSLEY SAUCE

Steps:

• Combine parsley, onion, garlic, vinegar, oil, pepper flakes, and salt and pepper to taste in a small bowl.
• Season steak with kosher salt to taste.
• Grilled over very hot fire until browned on both sides and slightly less done than you want, about 10 minutes.
• Place steak in a baking dish and coat with parsley sauce.
• Cover dish with foil and let rest for 5 minutes.
• Slice steak thinly against the grain and serve with sauce remaining in baking dish.