Peppered Steaks With Salsa Recipes

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STEAK AND SALSA



Steak and Salsa image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 18

4 (1 1/2 inch thick) shell, sirloin, or ribeye steaks
3/4 cup fresh lime juice
1/3 cup dry red wine
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons oregano
1 bay leaf
1 teaspoon freshly ground black pepper
1 teaspoon salt
Hot cooked white rice, for serving
3 ripe but firm plum tomatoes, peeled, seeded, and coarsely chopped
1/3 cup red wine vinegar
1/2 small bunch cilantro, leaves, only, finely chopped
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small onion, finely chopped
1/2 green bell pepper, cored, seeded, and finely chopped

Steps:

  • Place the steaks in a single layer in a large glass or ceramic baking dish. Whisk the remaining ingredients together in a bowl and pour over the steaks, making sure both sides are coated. Cover loosely and refrigerate for 12, or preferably 24 hours, turning every 2 or 3 hours.
  • 1 1 /2 hours before serving, make the sauce: combine the tomatoes, vinegar, cilantro, olive oil, salt, and pepper in a blender. Blend for 1 minute, or until smooth and emulsified. Transfer to a glass or ceramic bowl, add the onion and green pepper, cover with plastic wrap, and let sit at room temperature.
  • Half an hour before serving, remove the steaks from the refrigerator and allow them to come to room temperature.
  • When ready to serve, preheat a grill or griddle pan to high heat. Shake the steaks dry and grill them for 6 to 8 minutes on each side, or until done to your liking. Let the steaks rest, loosely covered with foil, for 5 to 7 minutes. Carve the meat across the grain into 1 inch slices and serve with white rice and Molho Campanha.

GRILLED SKIRT STEAK WITH A SALSA-LIKE SAUCE MADE OF CHARRED LONG HOT PEPPERS, GARLIC, ANCHOVY, LEMON ZEST AND OLIVE OIL



Grilled Skirt Steak with a Salsa-like Sauce Made of Charred Long Hot Peppers, Garlic, Anchovy, Lemon Zest and Olive Oil image

Provided by Marc Murphy

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

4 cloves garlic
Olive oil, for cooking
One 2-ounce tin anchovies, roughly chopped
4 long hot peppers
2 lemons, zested and juiced
One 1 1/2-pound skirt steak
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley

Steps:

  • For the salsa-like sauce: Add garlic to a small saucepan over low heat and just cover with olive oil. Cook, about 30 minutes. Add anchovies and continue to cook, using the back of a wooden spoon to break up the anchovies and garlic, until anchovies melt, about 15 minutes more. Remove from heat and set aside.
  • Preheat a grill for cooking over high heat.
  • Grill long hot peppers on each side until softened and lightly charred. Remove from grill, roughly chop and place in a large bowl. (Leave grill on.) Add the garlic-anchovy mixture and mix to combine. Add lemon zest and juice to taste. Mix to combine.
  • For the grilled skirt steak: Sprinkle skirt steak with salt and pepper. Grill steak about 2 minutes on each side for medium-rare. Remove from grill and allow to rest.
  • Slice steak on a bias and place on a serving platter. Top steak with salsa-like sauce. Sprinkle with parsley. Serve!

STEAK WITH RED PEPPER SALSA AND ROASTED CAULIFLOWER



Steak with Red Pepper Salsa and Roasted Cauliflower image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 head cauliflower (about 2 1/2 pounds)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/4 pounds flank steak
1/2 teaspoon paprika
1/4 teaspoon granulated garlic
1 small stalk celery
1 tablespoon red wine vinegar
Heaping 1/2 cup roasted red pepper strips
1/4 cup pitted manzanilla olives
1/2 cup fresh parsley

Steps:

  • Place a rimmed baking sheet in the oven and preheat to 450˚. Cut the cauliflower in half through the core, place cut-side down and slice through the stem into long, 3/4-inch-thick florets. Gently toss the cauliflower and any leaves with 2 tablespoons olive oil in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until browned and tender, about 30 minutes.
  • Meanwhile, evenly pound the flank steak with the textured side of a meat mallet until 1/2 inch thick. Halve the steak crosswise and lengthwise; rub with salt and pepper, the paprika and granulated garlic. Let sit at room temperature 10 minutes.
  • Thinly slice the celery and toss with the vinegar in a medium bowl; let sit 5 minutes. Chop the roasted red peppers, olives and parsley and add to the celery along with 2 tablespoons olive oil, 2 pinches of salt and a few grinds of pepper; toss.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steak and cook until browned, 3 to 4 minutes per side for medium rare. Transfer the steak to a cutting board and let rest 5 minutes, then slice against the grain.
  • Divide the steak and cauliflower among plates. Spoon the red pepper salsa on top.

Nutrition Facts : Calories 450, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 86 milligrams, Sodium 790 milligrams, Carbohydrate 17 grams, Fiber 7 grams, Protein 34 grams, Sugar 5 grams

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