GRILLED STRIP STEAK AND CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the dressing: Combine the yogurt, Parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep for up to 3 days refrigerated.
- For the steak and romaine: Prepare a grill for medium heat. Lightly oil the grill grates.
- Sprinkle the steaks with salt and pepper and grill about 5 minutes per side for medium rare. Remove to a cutting board to rest for 8 minutes.
- Brush the cut sides of the romaine with the olive oil and season with a pinch of salt and pepper. Grill, without turning, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Slice the steaks and place on top of the romaine. Drizzle the dressing over top and serve.
GRILLED STEAK AND VEGETABLES WITH LEMON-HERB BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Combine the steak, red onion and zucchini in a large bowl. Add the barbecue sauce, chili powder, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste; toss to coat. Let stand 5 minutes. Meanwhile, mash the butter with the parsley, lemon zest and a pinch of salt in a small bowl; set aside. Transfer the steak to the grill and cook 4 to 5 minutes per side for medium rare; remove to a cutting board and let rest. Add the vegetables to the grill and cook, turning occasionally, until crisp-tender and charred in spots, about 8 minutes. Cut the steak into 4 pieces. Top each piece with some of the lemon-herb butter. Serve with the grilled vegetables.
- Photograph by Justin Walker
Nutrition Facts : Calories 326 calorie, Fat 13 grams, SaturatedFat 6 grams, Cholesterol 84 milligrams, Sodium 613 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 39 grams
GRILLED CRUSTED STEAK WITH LEMON BUTTER
The sugar in the rub melts as the steaks cook and create a crunchy crust that is spicy sweet. The butter will mellow the peppery taste.
Provided by Karen From Colorado
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder.
- Place butter mixture in plastic wrap and roll into a log shape.
- Chill until firm.
- Combine black pepper, white pepper, red pepper flakes, coriander, sugar, salt and garlic powder.
- Rub spice mix into both sides of steaks.
- Shake off excess.
- Place steaks on a hot grill and cook for 2 minutes.
- Turn and cook for 2 additional minutes.
- Move steak to a cooler section of the grill and continue to cook until desired doneness.
- Serve each steak with a slice of the lemon butter.
STEAK WITH LEMON BUTTER & CAESAR SALAD
Make and share this Steak With Lemon Butter & Caesar Salad recipe from Food.com.
Provided by Mimi Bobeck
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- This recipe makes 4 servings.
- Save leftovers to use in salads, sandwiches or to topped baked potatoes.
- Stir together butter, lemon juice, green onion, parsley, and pepper.
- If necassary, chill about 20 minutes or until firm enough to shape.
- Shape into a 1-inch thick log.
- Wrap in plastic wrap and chill.
- Slightly, slash fat on edges of the steaks at 1-inch intervals.
- (This prevents the meat from curling during broiling.) If desired, sprinkle steaks with seasoned salt.
- Place steaks on the unheated rack of a broiler pan.
- Broil 3 to 4 inches from the heat to desired doneness, turning once.
- Slice lemon butter into 8 slices.
- Place 1 or 2 slices atop each steak.
- While steak is cooking, prepare salad mix as directed on package.
Nutrition Facts : Calories 103.5, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.5, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.2
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