Pan Grilled Steak Biftek La Parrilla Recipes

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PERFECTLY COOKED STEAK IN A GRILL PAN



Perfectly Cooked Steak in a Grill Pan image

Learn how to cook a steak in a grill pan with these simple step by step photos and instructions!

Provided by Kit Graham

Time 9m

Number Of Ingredients 6

Steak
Butter
Seasoning Salt
Seasoning Pepper
1 Shallot
1 cup Sliced Mushrooms

Steps:

  • Start by removing the steak from the packaging and patting it dry with a paper towel. This step is important because if there is moisture on the steak it will create steam, and you don't want to steam your steak, you want to sear it creating a flavorful crust on the outside, right?
  • Then generously coat it with a layer of seasoning salt and seasoning pepper - these are spice mixes available at your grocery store that add more flavor than salt and pepper alone.
  • Rub the seasoning into the beef.
  • Heat a grill pan or skillet over medium high heat. Melt 1 tablespoon of butter.
  • Once the butter just starts to brown, add the steak. Let the steak cook for 2 minutes, then rotate it 90 degrees (to create criss crossing grill marks) and let cook for another 2 minutes.
  • Then flip the steak. Cook for 2 minutes, rotate 90 degrees, cook another 2 minutes.
  • Remove the steak from the grill pan and let it rest for 5 minutes. If you are nervous that your steak won't be cooked enough, insert a meat thermometer sideways into the center of the steak. You will want it to read 120 degrees, since the internal temperature of the steak will increase slightly as it rests.
  • Immediately melt another tablespoon of butter in the same grill pan, add the sliced shallot and mushrooms, season with salt and pepper, and sauté for 5 minutes. Once that was ready, I quickly wilted some spinach in olive oil and seasoned it with salt - mostly because I wanted to put something green on the plate.
  • Now that your vegetables are ready and your meat has rested, serve your steak. It should be nice and pink and juicy in the middle.

PAN-GRILLED STEAK



Pan-Grilled Steak image

Biftek à la Parrilla. This recipe uses only two ingredients for the marinade, yet the results belie the simplicity. Of course, steak is at its best when it is well marbled. Cuts such as beef filet, New York steak, porterhouse, or T-bone are recommended. Pan-Grilled Steak recipe.

Provided by Shirley Lomax Brooks

Categories     Beef     Low Carb     Quick & Easy     Steak     Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients
4 beef steaks, 1 inch thick
1/2 cup olive oil
2 tablespoons coarse kosher or sea salt

Steps:

  • Directions
  • Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don't lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Serve with a green salad, Aji Asado (roasted marinated peppers), and Papas al Horno (roasted potatoes).
  • Variations:
  • If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element. When browned, turn steaks with tongs and brown the other side. Total cooking time with this method is about 5 minutes per side for medium rare.
  • Less time is required for gas broilers and outdoor charcoal barbecues. If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch. Return the meat to the hotter area to char the second side and then move it back over the drip pan.

PAN-GRILLED STEAK WITH BALSAMIC PEPPERS



Pan-Grilled Steak with Balsamic Peppers image

This is one of my favorite ways to serve steak. The smell of the peppers cooking in the balsamic vinegar is tantalizing! Very easy and impressive.

Provided by Mirj2338

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 (6 ounce) steaks
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1/4 cup olive oil (try to use extra-virgin)
2 red bell peppers, cut into strips
2 yellow bell peppers, cut into strips
3 cloves garlic, minced
1/4 cup balsamic vinegar

Steps:

  • Heat a large, heavy-bottomed pan on medium-high heat until hot.
  • Sprinkle steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
  • Cook to desired doneness, about 2-3 minutes on each side for medium-rare.
  • Remove steaks from the pan and set aside to keep warm.
  • Add the olive oil to the pan until hot, about 1 minute.
  • Add the peppers and cook, stirring often, until browned and soft, about 8 minutes.
  • Add the garlic, vinegar and the remaining salt and pepper.
  • Cook, stirring often, until all the liquid evaporates, about 2 minutes.
  • Serve the peppers over the steaks.

GRILLED GARLIC-MARINATED SKIRT STEAK WITH LIME



Grilled Garlic-Marinated Skirt Steak with Lime image

Categories     Beef     Citrus     Garlic     Broil     Kid-Friendly     Quick & Easy     Backyard BBQ     Summer     Grill/Barbecue     Gourmet     Small Plates

Yield Makes 24 Tacos

Number Of Ingredients 9

3 pounds skirt steak (about 3 long steaks)
3 tablespoons finely chopped garlic
3 tablespoons olive oil
coarse salt to taste
3 tablespoons fresh lime juice, or to taste
Accompaniments:
Warm Tortillas
Rajas con Crema orCebollitas Asadas
Fresh Tomato Salsa

Steps:

  • If necessary, trim steaks, leaving some fat. In a shallow dish rub steaks with garlic and oil. Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day.
  • Prepare grill.
  • Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
  • Serve steak with accompaniments.

PAN-GRILLED STEAK (BIFTEK à LA PARRILLA)



Pan-Grilled Steak (Biftek à La Parrilla) image

This recipe is from Shirley Lomax Brooks's book Argentina Cooks! Steak is at its best when it is well marbled. Cuts such as beef filet, New York steak, porterhouse, or T-bone are recommended. Prep time includes time for marinating.

Provided by lazyme

Categories     Steak

Time 38m

Yield 4 serving(s)

Number Of Ingredients 3

4 beef steaks, 1 inch thick
1/2 cup olive oil
2 tablespoons kosher salt or 2 tablespoons sea salt

Steps:

  • Marinate the steaks in olive oil for at least 30 minutes.
  • Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides.
  • Heat a well-seasoned cast-iron skillet over a high setting.
  • When hot add the steaks and char on one side.
  • Turn the heat down to medium and continue cooking for about 3 minutes for medium rare.
  • Turn the steaks with tongs and turn up the heat to high.
  • Be careful not to cut into the steaks while turning so that you don't lose any of the juices.
  • Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare.
  • Add 2 to 3 minutes per side for well-done steaks.
  • Variations:.
  • If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element.
  • When browned, turn steaks with tongs and brown the other side.
  • Total cooking time with this method is about 5 minutes per side for medium rare.
  • Less time is required for gas broilers and outdoor charcoal barbecues.
  • If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch.
  • Return the meat to the hotter area to char the second side and then move it back over the drip pan.

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