GRILLED STEAK SAUCE RECIPE RECIPES

Name: Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 3/4 pound green beans, trimmed; 1 pint grape tomatoes, halved; 1 tablespoon olive oil, plus more for grill grates; Kosher salt and freshly ground pepper; 2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved; Chimichurri sauce, recipe follows; 1/2 small garlic clove; 1 tablespoon red-wine vinegar; 1/4 cup fresh herbs, such as parsley, mint and cilantro; 1 tablespoon extra-virgin olive oil; 1 tablespoon water; Kosher salt and freshly ground black pepper

GRILLED STEAK WITH GREEN BEANS, TOMATOES AND CHIMICHURRI ...

Grilled Steak with Green Beans, Tomatoes and Chimichurri ... image

Stretch your strip steaks, a juicy and delicious cut of beef, by sharing them and serving them alongside a hearty serving of grilled green beans. An essential condiment in Argentinian cooking, this irresistibly garlicky chimichurri ties the meal together.

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 pound green beans, trimmed
1 pint grape tomatoes, halved
1 tablespoon olive oil, plus more for grill grates
Kosher salt and freshly ground pepper
2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved
Chimichurri sauce, recipe follows
1/2 small garlic clove
1 tablespoon red-wine vinegar
1/4 cup fresh herbs, such as parsley, mint and cilantro
1 tablespoon extra-virgin olive oil
1 tablespoon water
Kosher salt and freshly ground black pepper

Steps:

Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.
Chimichurri Sauce:
Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

Nutrition Facts : Calories 451, FatContent 29 grams, SaturatedFatContent 11 grams, CholesterolContent 94 milligrams, SodiumContent 217 milligrams, CarbohydrateContent 9 grams, FiberContent 4 grams, ProteinContent 37 grams

GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE RECI…

Grilled Flank Steak with Gorgonzola Cream Sauce Reci… image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

1 1/2-pound flank steak
Salt and freshly ground black pepper
Gorgonzola Cream Sauce, recipe follows
1 tablespoon butter
1 shallot, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper

Steps:

Heat a grill pan to medium heat.
Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.
Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.
Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

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