Grilled Steak With Tomatoes And Scallions Recipes

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GRILLED SHELL STEAK WITH TOMATO-SCALLION RELISH



Grilled Shell Steak with Tomato-Scallion Relish image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Number Of Ingredients 10

1/3 cup extra-virgin olive oil
1 flank steak (about 11/2 pounds)
1 tablespoon herbes de Provence
Kosher salt and freshly ground black pepper
3 ripe medium tomatoes
1 bunch scallions, trimmed
8 whole garlic cloves, unpeeled
1 tablespoon balsamic or red wine vinegar
1/4 teaspoon Worcestershire sauce
Grilled thick slices crusty bread, for serving

Steps:

  • 1. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Lightly rub steak with some olive oil and sprinkle with herbes de Provence and salt and pepper to taste. Place tomatoes, scallions, and garlic cloves in a large bowl, coat with 1 tablespoon of olive oil and season with salt and pepper to taste.
  • 2. Place steak on grill, arrange vegetables around it, and grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120degreesF to 125degreesF for rare; 125degreesF to 130degreesF for medium-rare; or 130degreesF to 135degreesF for medium, and the vegetables are charred. Transfer steak and vegetables to a cutting board and let rest 5 minutes.
  • 3. Core tomatoes once cool enough to handle. Squeeze garlic cloves from their skins and chop with tomatoes and scallions until chunky. Transfer vegetable relish, including juice, to a bowl and stir in remaining olive oil, vinegar, and Worcestershire sauce. Season to taste with salt and pepper. Slice meat against grain and on an angle, and transfer to a plate or platter. Serve with relish and grilled bread.

Nutrition Facts : Calories 409, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 40 milligrams, Sodium 366 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 29 grams

GRILLED STEAK WITH TOMATOES AND SCALLIONS



Grilled Steak with Tomatoes and Scallions image

In just 20 minutes, prepare affordable, flavorful flat-iron steaks with a grilled topping of sweet tomatoes and savory scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 6

1 tablespoon olive oil, plus more for grates
4 flat-iron steaks (about 6 ounces each)
Coarse salt and ground pepper
2 pints cherry tomatoes
2 bunches scallions, cut into 2-inch lengths
2 tablespoons balsamic vinegar

Steps:

  • Heat grill to high. Clean and lightly oil hot grates. Season steaks with salt and pepper and cook 3 to 4 minutes per side for medium-rare. Transfer steaks to a plate, tent with foil, and let rest.
  • Meanwhile, place a double layer of foil or a grill topper on grill. Top with tomatoes and scallions; drizzle with oil. Grill until tender and lightly charred, 6 to 8 minutes. Transfer vegetables to a bowl, toss with vinegar, and season with salt and pepper. Top steaks with vegetables.

Nutrition Facts : Calories 454 g, Fat 26 g, Fiber 3 g, Protein 45 g

STEAK WITH CHIPOTLE-LIME CHIMICHURRI



Steak with Chipotle-Lime Chimichurri image

Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. -Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

2 cups fresh parsley leaves
1-1/2 cups fresh cilantro leaves
1/2 medium red onion, coarsely chopped
1 to 2 chipotle peppers in adobo sauce
5 garlic cloves, sliced
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon grated lime zest
1/4 cup lime juice
3 teaspoons dried oregano
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)

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.

Nutrition Facts : Calories 336 calories, Fat 26g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 462mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

GRILLED MARINATED STRIP STEAK WITH SCALLIONS



Grilled Marinated Strip Steak with Scallions image

Yield serves 4

Number Of Ingredients 9

4 boneless strip steaks (about 10 ounces each)
1 bunch scallions
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 teaspoon dry mustard
1 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
Grated zest of 1 lemon
Coarse salt

Steps:

  • Place the steaks in a large, shallow nonreactive dish. Slice 3 scallions into thin rounds, and combine with the remaining ingredients except the salt in a small bowl; whisk to combine. Pour the marinade over the steaks; cover with plastic wrap, and set aside at room temperature 40 minutes, turning the steaks once.
  • Heat a grill or grill pan. Remove the steaks from the marinade, letting the excess drip off, and pat dry with paper towels. Season both sides generously with salt. Grill until they are well browned on the outside and cooked to desired doneness, or about 6 minutes on each side, for medium-rare. Transfer to a large serving platter; cover with foil, and let rest 10 minutes. Grill the remaining scallions, about 1 minute on each side, and serve with the steaks.

GRILLED STEAK WITH SCALLION AND CILANTRO SAUCE RECIPE BY TASTY



Grilled Steak With Scallion And Cilantro Sauce Recipe by Tasty image

Here's what you need: nonstick cooking spray, kosher salt, freshly ground pepper, Walmart USDA Choice Angus Beef Ribeye steaks, fresh cilantro leaves, fresh parsley leaves, scallions, garlic, jalapeño, red pepper flakes, extra virgin olive oil, red wine vinegar, lime juice

Provided by Walmart

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 13

nonstick cooking spray, for greasing
2 teaspoons kosher salt, divided, plus more to taste
1 ¼ teaspoons freshly ground pepper, divided
2 Walmart USDA Choice Angus Beef Ribeye steaks
¾ cup fresh cilantro leaves
¼ cup fresh parsley leaves
4 scallions, sliced
2 cloves garlic
½ jalapeño, stemmed, seeded, and chopped
¼ teaspoon red pepper flakes
½ cup extra virgin olive oil, divided
2 tablespoons red wine vinegar
1 teaspoon lime juice

Steps:

  • Heat the grill to medium-high and lightly grease the grates.
  • Rub the steaks all over with 1½ teaspoons of salt and 1 teaspoon of black pepper.
  • Make the cilantro sauce: Add the cilantro, parsley, scallions, garlic, and jalapeño to a food processor and pulse until the herbs are coarsely chopped. Add the remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, the red pepper flakes, ¼ cup olive oil, the red wine vinegar, and lime juice and puree on high speed for 20-30 seconds, until the herbs are evenly chopped. Transfer the sauce to a medium bowl and stir in the remaining ¼ cup olive oil. Season with more salt to taste.
  • Place the steaks on the preheated grill and cook, uncovered, for 4½-5 minutes per side for medium, or until the steaks are cooked to your liking/depending on the thickness of the steaks. Let the steaks rest for 5-7 minutes, then slice against the grain.
  • Fan the steak slices on a serving platter and spoon the cilantro scallion sauce on top.
  • Enjoy!

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