GRILLED STEAK DINNER RECIPES RECIPES

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PERFECTLY GRILLED STEAK RECIPE | BOBBY FLAY | FOOD NETWORK



Perfectly Grilled Steak Recipe | Bobby Flay | Food Network image

Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.

Provided by Bobby Flay

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 3

4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
2 tablespoons canola or extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
  • Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  • Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

EXTRA SPECIAL GRILLED STEAK DINNER RECIPE | COOKING LIGHT



Extra Special Grilled Steak Dinner Recipe | Cooking Light image

Hangar steak is a cut you need to use more. It is incredibly tender, with a fantastically rich, beefy flavor and open texture that takes well to seasonings. It might be a little tricky to find (we picked it up at our local Whole Foods), but it is worth seeking out for a special steak dinner. Here it’s marinated briefly in a combination of fish sauce to deepen its savory meatiness; brown sugar, which melts to form a glaze on the surface; and garlic for extra umami depth. If you can’t find hanger steak, you can use skirt steak or flank steak. And if you don’t have fish sauce on hand, sub in soy sauce. A simple herb vinaigrette—similar to chimichurri but quicker and easier—brings everything together.

Provided by Ann Taylor Pittman

Total Time 40 minutes

Yield Serves 4 (serving size: about 3 oz. cooked steak, 1 cup vegetables, and 1 1/2 tablespoons vinaigrette)

Number Of Ingredients 15

2 teaspoons fish sauce
1 pound hanger steak
2 teaspoons brown sugar
3 garlic cloves, grated and divided
1 (12-oz.) eggplant, cut into 1/2-inch-thick slices
1 small red onion (8 oz.), cut into 1/2-inch-thick slices
1 large zucchini (about 11 oz.), cut diagonally into into 1/2-inch-thick slices
1 red bell pepper, cut into 8 strips
5 tablespoons extra-virgin olive oil, divided
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1/4 teaspoon crushed red pepper (optional)
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided

Steps:

  • Prepare a grill to medium-high heat. Brush fish sauce evenly over steak; rub steak evenly with sugar and 2 garlic cloves. Let stand while grill preheats. Brush eggplant, onion, zucchini, and bell pepper evenly with 2 1/2 tablespoons oil. Arrange steak and vegetables on oiled grill rack. Grill eggplant until tender, 2 to 3 minutes on each side. Grill peppers and zucchini until crisp-tender, about 3 minutes on each side. Grill onions until crisp-tender, about 5 minutes on each side. Grill steak until medium-rare (130°F to 135°F) or desired degree of doneness, about 5 minutes on each side. Let steak stand 5 minutes before slicing. While steak stands, combine remaining 2 1/2 tablespoons oil, vinegar, parsley, oregano, red pepper (if desired), 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well with a whisk or shake together in a jar. Cut steak diagonally across the grain into slices. Arrange steak and vegetables on a platter; sprinkle evenly with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Serve with vinaigrette.

Nutrition Facts : Calories 410, CarbohydrateContent 18 g, FatContent 25 g, FiberContent 5 g, ProteinContent 27 g, SaturatedFatContent 5 g, SodiumContent 670 mg, SugarContent 10 g, UnsaturatedFatContent 17 g

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