Steakhouse Dinner On The Grill Recipes
STEAKHOUSE DINNER ON THE GRILL
Enjoy the classic flavors of a steakhouse dinner at home with this clever all-in-one recipe. We've upgraded grill-friendly London broil steak with a garlicky marinade enriched with Worcestershire sauce. The sides--red creamer potatoes and sauteed spinach--are also done on the grill and served with an herb butter that will please the entire family.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Chop 2 cloves of the garlic and add to a large resealable bag. Add the steak, oil, vinegar, basil, red pepper flakes, 1/4 cup of the Worcestershire sauce and 1/2 teaspoon each salt and pepper. Seal the bag and turn several times to coat the meat. Refrigerate, turning the bag occasionally, at least 4 hours and up to overnight.
- When ready to cook, prepare a grill for high heat.
- Chop 1 clove garlic and add to a medium bowl. Add 6 tablespoons of the butter, the remaining 1 teaspoon Worcestershire sauce, half of the shallots and 3/4 teaspoon salt and stir together until well combined. Fold in the parsley and chives; set aside.
- Stack two 18-inch pieces of foil on a work surface. Pile the potatoes in the middle, dot with 1 tablespoon butter and sprinkle with 1 teaspoon salt. Bring the foil up and over the potatoes and seal tightly. Put the potatoes on the grill, cover the grill and cook for 10 minutes.
- After the potatoes have cooked for 10 minutes, remove the steak from the marinade, letting the excess drip off, and put it on the grill next to the potatoes; leave the other half of the grill empty for the spinach. Grill the steak, flipping every 4 to 5 minutes, until a thermometer inserted into the thickest part registers 130 degrees F, 16 to 20 minutes for medium rare. Transfer the steak to a cutting board and let rest 10 minutes before thinly slicing. Let the potatoes continue to cook until tender throughout, about 25 minutes total. (They should be ready about when the steak is.)
- Meanwhile, put a large cast-iron skillet on the empty side of the grill. Chop the remaining 3 cloves garlic and add to the skillet with the remaining shallots and 1 tablespoon butter. Heat until the butter is melted and the shallots and garlic are softened, about 3 minutes. Add the spinach and cook, tossing with tongs, until wilted and most of the moisture has evaporated, about 8 minutes.
- Push the spinach to one side of the skillet. Being careful of the steam, open the packet of potatoes and dump them into the other side of the skillet. Remove the skillet from the grill. Spread the herb butter over the steak and potatoes before serving.
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- Add the steaks to an airtight container or baking dish. Top with the olive oil, lemon zest, garlic, fresh rosemary sprigs, dried oregano, crushed red pepper flake, & ground black pepper. (Do not season the steaks with salt at this point!) Rub the herbs & spices into all surfaces of the steaks. Cover and transfer to the refrigerator. Marinate for at least 12 hours or up to 2 days.
- Prepare your grill for medium heat, about 450 degrees F. For this recipe, I used my Weber 22-inch Original Kettle Grill from The Home Depot. For a step-by-step guide to light a charcoal grill, be sure to check out this post.
- About 30 minutes prior to grilling the steaks, pull them out of the refrigerator to let them come up to room temperature. I typically will just pull them out of the fridge right before I preheat the grill. Steak will grill more evenly at room temperature vs cold, so it’s important to give it a little time to warm up! Just before tossing them on the grill, use paper towel to pat the steak as dry as you possibly can, then season generously with Kosher salt.
- Place the steak over direct medium heat. Grill 2-3 minutes per side for a nice medium rare, until a meat thermometer inserted in the center of the steak reads 140 degrees F. (Add about 1 extra minute of grill time per side for 1 extra level of doneness – e.g. 3-4 minutes per side for medium, 4-5 minutes per side for medium-well, etc.)
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- Perfect Restaurant Steak. Have you always wished you could make a steakhouse-style steak dinner at home? Now you can with this genius recipe that walks you through each step of cooking a perfect restaurant steak in a cast-iron skillet, using just a few simple ingredients.
- Herb-Crusted Filet Mignon. Coat tender filet mignon steaks in a garlic-spiked herb mixture and marinate for a couple of hours before grilling. Using dried herbs in the marinade creates a fabulous crust on the meat and makes for a simple preparation.
- Jack Daniel's Flank Steak. Cook this Kentucky-style steak at your next cookout with friends and family, and prepare to receive rave reviews. Bathe flank steaks in an easy whiskey marinade up to 24 hours in advance, then butter-baste on a hot grill.
- Steak With Gorgonzola Sauce. Steak and blue cheese are a flavor match made in heaven. Strip steaks are used in this recipe, but you can substitute other cuts.
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- Classic French Steak au Poivre. Steak au poivre ("pepper steak") is a classic French bistro dish that makes a showstopping entrée for romantic dinners and special occasions.
- Instant Pot Carne Asada. When you're craving carne asada but don't have a grill, never fear. Instant Pot is here. Of all the things to cook in an Instant Pot, beef is one of the best because tougher cuts of meat do well with searing and pressure cooking, which renders them flavorful and tender.
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- Mushrooms Bordelaise. Rustic and saucy, mushrooms Bordelaise makes a delicious accompaniment to a steak dinner. You will use both the mushroom caps and stems for this recipe, which calls for pan-sauteing the vegetables in butter and olive oil with some parsley and garlic for seasoning.
- Macaroni and Cheese With Bacon. After the meat, macaroni and cheese is one of the most popular items on steakhouse menus. This tasty version adds smoky bacon to pasta and cheese sauce, and tops it with crunchy, buttered breadcrumbs, for a fantastic play of textures.
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- In a bowl, combine rub. Rub both sides of each steak with the rub and pat it down. Let steaks sit at room temperature for at least 30 minutes.
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