Steak With Roasted Pepper And Artichoke Relish Recipes

GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE

Steps:

• Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
• Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
• For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
• Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.

GRILLED STEAK WITH PEPPER-PARSLEY RELISH

Steps:

• 1. Heat a grill pan to medium-high.
• 2. Sprinkle the steak with salt and pepper. Place on the hot grill pan, along with the peppers. Grill the steak, turning once, to desired doneness (about 15 minutes for medium). Transfer the steak to a cutting board and let rest while you prepare the relish.
• 3. Use a vegetable peeler or your fingers to peel off the thin skin of the bell peppers. Discard the skin, stems, and seeds, then finely dice the peppers.
• 4. In a medium bowl, stir the vinegar, oil, sugar, and a pinch each of salt and pepper until the sugar dissolves. Stir in the peppers, parsley, and garlic. Serve with the steak.
• 5. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

BRAISED SKIRT STEAK WITH ARTICHOKE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
• Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
• Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.

EASY PEPPER STEAK

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

GRILLED SKIRT STEAK WITH ARTICHOKE-POTATO HASH AND BLACK OLIVE AïOLI

Steps:

• Trim the skirt steak of excess fat and sinew, if any (it doesn't usually need much trimming). Season the skirt steak with the sliced chiles, cracked black pepper, rosemary, and thyme leaves. Cover, and refrigerate for at least 4 hours or overnight.
• Preheat the oven to 400°F.
• Toss the potatoes with 2 tablespoons olive oil, the garlic cloves, thyme sprigs, bay leaf, and 1 teaspoon salt. Place in a roasting pan, cover with aluminum foil, and roast about 45 minutes, until tender when pierced. (Depending on the size, age, and variety of potatoes, cooking time will vary.)
• While the potatoes are roasting, prepare the artichokes. Cut off the top third of the artichokes, and remove the tough outer leaves, down to the pale yellowgreen leaves. Using a paring knife, trim the bottom of the stem and the stalks. Cut each artichoke in half and remove the fuzzy choke if there is one. (If you clean the artichokes ahead of time, immerse them in a bowl of cold water with the juice of one lemon added, to prevent them from turning brown. Be sure to drain and dry them well before cooking.)
• Heat a large sauté pan over high heat for 2 minutes. Pour a cup olive oil into the pan, and wait a minute. Add the artichokes, and season with 1 teaspoon thyme, 1 teaspoon salt, and a pinch of pepper. Turn the heat to medium, and sauté about 10 minutes, tossing often, until the artichokes are golden brown. (If the pan seems dry, add another tablespoon or two of olive oil.)
• When the potatoes have cooled, crumble them into chunky pieces. Squeeze the roasted garlic out of its skin and set aside.
• Wipe out the artichoke pan and return it to the stove over high heat, for 2 minutes. (To get the potatoes nicely browned and crisp, don't overcrowd them. You may have to use two pans or do it in batches.) Swirl in the remaining a cup olive oil and wait a minute. Add the crumbled potatoes, and season with the remaining 2 teaspoons thyme, 1 teaspoon salt, and freshly ground black pepper. Cook until the potatoes are crispy on one side. (Don't try to move them or turn them if they are stuck to the pan; they will eventually release themselves, just be patient.) After about 8 minutes, when they've browned nicely on the first side, turn the potatoes in the oil, letting them color on all sides.
• When the potatoes are golden brown, turn the heat down to medium and add the shallots, artichokes, and roasted garlic. Toss well, and sauté the hash together 5 to 6 minutes, until the artichokes are hot and the shallots are translucent. Toss in the chopped parsley just before serving.
• Light the grill 30 to 40 minutes before cooking, and remove the steak from the refrigerator so it reaches room temperature by the time you're ready to grill it.
• When the coals are broken down, red, and glowing, season the steak generously with salt, and brush it lightly with olive oil. Place the meat on the hottest part of the grill, to get a nice sear on the outside. Cook about 2 minutes, turn the meat a quarter-turn, and cook another minute. Turn the meat over, and move it to a cooler spot on the grill. Cook another minute or two for medium-rare. Rest the steak on a wire rack set over a baking sheet for a few minutes.
• Arrange the artichoke-potato hash on a large warm platter, and scatter the arugula leaves over the top. Slice the steak against the grain, and lay the slices over the potatoes and artichokes. Spoon some of the black olive aïoli over the meat, and pass the rest at the table.
• Black olive aïoli
• Place the egg yolk in a stainless steel bowl. Begin whisking in the grapeseed oil drop by drop, as slowly as you can bear. Continue in this manner, following with the olive oil, as the mixture thickens. Once the mayonnaise has emulsified, add the remaining oil in a slow steady stream, whisking all the time. If the mixture gets too thick and is difficult to whisk, add a drop or two of water.
• Pound the garlic with 1/4 teaspoon salt in a mortar. Add half the olives and pound to a paste. Roughly chop the remaining olives.
• Fold the garlic-olive paste and the chopped olives into the mayonnaise. Season with 1/4 teaspoon salt, a squeeze of lemon juice, and the cayenne pepper. Taste for balance and seasoning. If the aïoli seems thick and gloppy, thin it with a little water; this will also make it creamier.
• Note
• Season the steak with the chiles, pepper, and herbs the night before cooking. You can roast the potatoes and sauté the artichokes ahead of time. Sauté them together to make the hash just before serving; the hash can sit in the pan while you finish the steaks. You can make the aïoli a few hours ahead as well.

STEAK WITH ROASTED-PEPPER AND ARTICHOKE RELISH

Steps:

• Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar. Add 2 tablespoons oil in a slow stream, whisking until mixture is emulsified. Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste.
• Pat steaks dry and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, 2 at a time, turning over once, about 5 minutes per batch for medium-rare. Transfer steaks to plates as cooked. Serve steaks topped with relish.