Grilled Steaks Asparagus With Rosemary Garlic Butter Recipes

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HOUSE FIRE STEAK AND SUGAR-GRILLED ASPARAGUS



House Fire Steak and Sugar-Grilled Asparagus image

Provided by Rory Schepisi

Categories     main-dish

Time 38m

Yield 3 servings

Number Of Ingredients 16

3 untreated cedar shingles (approximately 1/4-inch thick, not thicker then 1/2-inch)
2 tablespoons olive oil
3 (8-ounce) New York strip steaks
1 tablespoon steak seasoning (recommended: Montreal Steak Seasoning)
3 tablespoons Herb Butter, recipe follows
Sugar Grilled Asparagus, recipe follows
1 pound salted butter, softened
1 tablespoon diced garlic
2 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped fresh marjoram leaves
2 tablespoons chopped fresh thyme leaves
1 bundle asparagus, about 20 spears
1/4 cup olive oil
1/2 cup sugar
1 teaspoons kosher salt
1/2 orange, zested

Steps:

  • Preheat the grill to medium-high heat.
  • Cut the cedar shingles down to size, about 10 by 5-inches, large enough for a steak to sit on it as a cooking surface. Spay shingles with water, so shingles are moist but not saturated. Oil the steaks and season with steak seasoning. Place each steak on a moist cedar shingle and place on grill. Close grill and let shingles smoke under steaks. If you don't have a covered grill, use a metal bowl to cover steak. Be careful, bowl will get burning hot. Cook steak until desired temperature and top each with 1 tablespoon Herb Butter. Serve on the cedar shingle with Sugar Grilled Asparagus.
  • Mix garlic and herbs into the softened butter. Put in refrigerator for later use.
  • Preheat grill to medium-high heat.
  • Cut the tough ends off asparagus, roll in oil and coat with sugar and salt. Place asparagus on the grill and cook for approximately 10 to 15 minutes. Turn asparagus to ensure even cooking. You know the asparagus are done when sugar is caramelized and asparagus are starting to look burnt. Sprinkle orange zest over asparagus before serving.

GRILLED STEAK WITH ROSEMARY AND GARLIC



Grilled Steak with Rosemary and Garlic image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

3 sprigs rosemary, leaves picked and finely chopped
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Extra-virgin olive oil, plus high quality finishing oil, for garnish
2 (20-ounce) porterhouse steaks or other large steaks with a bone
Kosher salt, plus coarse sea salt, for garnish

Steps:

  • In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
  • Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
  • Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
  • Remove the steaks from the grill and let rest for 5 to 10 minutes.
  • Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

ASPARAGUS GRILLED WITH GARLIC, ROSEMARY, AND LEMON



Asparagus Grilled With Garlic, Rosemary, and Lemon image

Make and share this Asparagus Grilled With Garlic, Rosemary, and Lemon recipe from Food.com.

Provided by Rita1652

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs asparagus, snap rough ends off
1 lemon, sliced in half
3 garlic cloves, skin removed and slightly crushed
1 teaspoon salt
1 teaspoon fresh rosemary, chopped
1 tablespoon olive oil
1/2 teaspoon pepper

Steps:

  • Place all marinade ingredients (lemon halves & squeezed juice) in zip lock bag.
  • Shake to mix then add asparagus spears and marinade 1-6 hours.
  • Grill for 10 minutes turning until browned.

GRILLED ROSEMARY STEAKS



Grilled Rosemary Steaks image

Provided by Sunny Anderson

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 8

4 (1 pound) New York strip steaks, 1-inch thick
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 sprigs fresh rosemary, cut in half
6 tablespoons butter
1 teaspoon salt
3 sprigs fresh rosemary

Steps:

  • For the steaks: In a baking dish, sprinkle the steaks on both sides with the salt and pepper and drizzle with the oil. Place the rosemary in the dish and allow to marinate on the counter at room temperature for 1 hour, turning the steaks halfway through to infuse all over with rosemary.
  • For the rosemary butter: In a saucepan over medium-low heat, add the butter and salt. Stir to melt the butter and dissolve the salt, then add the rosemary. Continue cooking on low until the butter is fragrant from the rosemary, 10 to 12 minutes. Remove the rosemary and discard.
  • Preheat a grill or grill pan to high heat. Remove the steaks from the baking dish, discard the rosemary and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare. Remove from the grill and allow to rest under loosely fitted aluminum foil for 10 minutes.
  • Using the direction of the muscles as a guide, thinly slice the meat against the grain into strips and place on a serving dish. Pour the infused butter over the meat and serve.

ROSEMARY GARLIC GRILLED STEAK



Rosemary Garlic Grilled Steak image

Make and share this Rosemary Garlic Grilled Steak recipe from Food.com.

Provided by ciurria6

Categories     Meat

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs sirloin steaks, about 1 1/4 inch thick
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1 garlic clove, minced
1/2 teaspoon pepper
1 teaspoon salt

Steps:

  • Marinate for 1 hour at room temp or 4 hours in fridge.
  • Sprinkle with salt just before grilling.
  • Grill 5-6 min per side for medium rare.
  • Let stand 5 min before slicing on the diagonal.
  • Good with Rib Grilling Steaks as well.

Nutrition Facts : Calories 801, Fat 58.6, SaturatedFat 21.1, Cholesterol 222.1, Sodium 740.5, Carbohydrate 0.5, Fiber 0.1, Protein 63.8

CLASSIC GRILLED STEAK WITH ROSEMARY MUSTARD BUTTER



Classic Grilled Steak With Rosemary Mustard Butter image

Classic tender grilled filet mignon or sirloin steaks, topped with a delicious herbed mustard butter! Very simple and easy to prepare. Wonderful served with jacket potatoes and a fresh green garden salad. Prep time includes chill time.

Provided by BecR2400

Categories     Steak

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 6

2 beef filet mignon steaks (or sirloin steaks)
2 ounces butter, softened (50 g)
1/4 teaspoon very finely chopped fresh rosemary
2 teaspoons whole-grain Dijon mustard
1/4 teaspoon minced fresh garlic
fresh ground black pepper, to taste

Steps:

  • Place the butter in a bowl and beat until light and fluffy. Mix in the rosemary, mustard, garlic and pepper.
  • Spoon the butter onto a piece of parchment paper or cling wrap. Roll the butter inside the paper into a log shape; twist the ends of the paper to seal.
  • Refrigerate the butter at least 1 hour until firm (make-ahead tip: butter will keep in the fridge for several days, or may be frozen).
  • Cook steaks to your liking, and let rest 2-3 minutes before serving.
  • Slice the butter into thick rounds, set one on top of each grilled steak and serve.
  • Great with jacket potatoes and a fresh garden salad.
  • Note: Recipe makes enough butter for 2 steaks, but may easily be doubled or tripled etc. to suit.

Nutrition Facts : Calories 207.3, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 219.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 0.5

GRILLED GLAZED STEAK AND ASPARAGUS



Grilled Glazed Steak and Asparagus image

Provided by Ian Knauer

Categories     Low Carb     Kid-Friendly     Backyard BBQ     Dinner     Steak     Asparagus     Spring     Summer     Grill     Grill/Barbecue     Healthy     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1/4 cup oyster sauce
2 tablespoons balsamic vinegar
1 teaspoon grainy mustard
1/2 teaspoon hot red-pepper flakes
1 pound medium asparagus, trimmed
1 1/2 pounds flank steak
Equipment:
4 (10-inch) metal or wooden skewers (soak wooden skewers in water 30 minutes)

Steps:

  • Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
  • Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
  • Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.
  • Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.

GARLIC GRILLED STEAKS



Garlic Grilled Steaks image

Take steak to new flavor heights by basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

10 garlic cloves
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
4 boneless beef strip steaks or ribeye steaks (1 inch thick and 8 ounces each)

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.

Nutrition Facts : Calories 373 calories, Fat 17g fat (5g saturated fat), Cholesterol 100mg cholesterol, Sodium 1013mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.

SUNNY'S SMOKY ROSEMARY GRILLED STEAK



Sunny's Smoky Rosemary Grilled Steak image

Provided by Sunny Anderson

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 9

Four 1 1/2-inch-thick, bone-in rib eye steaks
Kosher salt and coarsely ground black pepper
1/4 cup extra-virgin olive oil
4 sprigs fresh rosemary, cut in half
6 tablespoons unsalted butter
1 teaspoon smoked paprika
Kosher salt
3 sprigs fresh rosemary
2 cloves garlic, grated on a rasp or finely minced

Steps:

  • For the steaks: On a plate, sprinkle the steaks on both sides with salt and pepper, and drizzle with the olive oil. Lay out enough plastic wrap to cover each steak. Tightly wrap the steaks individually with a piece of rosemary on both sides of each steak. Rest at room temperature 2 hours.
  • For the butter: In the meantime, in a medium saucepan over medium-low heat, melt the butter together with the paprika and 1 teaspoon salt. Stir to dissolve the salt, then add the rosemary and garlic. Continue cooking on low until the butter is fragrant, 10 to 12 minutes. If the butter begins to brown, turn the heat down. Remove from the heat, discard the rosemary and skim off any foam. Pour into a container and refrigerate until solid.
  • Preheat a grill or grill pan to high heat. Remove the steaks from the plastic wrap and discard the rosemary. Place the steaks on the grill and cook until the internal temperature reaches 125 degrees F, about 5 minutes per side. Transfer the steaks to a serving platter and top each with a generous scoop of the compound butter. Loosely cover the steaks with a foil tent and allow to rest for 10 minutes, so the carryover cooking brings the final internal temperature up to 130 degrees F (medium rare, closer to rare) before serving.

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