HOW TO MAKE BARBECUE STEAK RECIPES
26 LEFTOVER STEAK RECIPES THAT ARE EASY TO MAKE – THE ...
There’s nothing quite like a large steak dinner to satisfy the taste buds. While steak is one of the most delicious meats to enjoy, it can often be heavy and filling, so chances are you’ll have plenty of it left afterwards. Cooking and repurposing your leftover steak the following day may seem like a hassle, but
Provided by Cassie Marshall
ROASTED RUMP STEAK | JAMIE OLIVER RECIPES
This meal is such a fantastic reimagining of steak and chips. It allows us to truly enjoy and celebrate the rump cut as a bigger joint, and as the oven does the hard work for you, all the last-minute smoke and stress is removed from the process. This piece of steak is slightly bigger than you need, but it cooks well at this size and is worth it for the leftovers.
Yield 6 with leftovers
Number Of Ingredients 4
Steps:
- This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here. ON THE DAY Get the meat out of the fridge an hour before you want to start cooking it, then you can do this first stage an hour or two before you roast it. Rub the steak all over with 1 tablespoon of olive oil, then sear on every side in a screaming-hot griddle pan, or on a hot barbecue, until pleasingly bar-marked. Strip half the rosemary into a roasting tray, sit the seared steak on top, strip over the rest of the rosemary, dot and rub over the butter, drizzle with another tablespoon of oil, then season generously with sea salt and black pepper. TO SERVE Preheat the oven to 200°C/400°F/gas 6. Roast the steak on the bottom of the oven for 20 minutes for medium-rare, or 25 minutes for medium, turning halfway and basting with the juices from the tray. Remove from the oven, spoon over the balsamic, then cover with tin foil and leave to rest for 15 minutes, basting occasionally – I like to slip a tea towel under one end of the tray, so the juices naturally gather at the other end and you can easily spoon off any excess fat into a clean jam jar (for the best roasties another day). Thinly slice and serve, drizzling each portion with resting juices. The leftovers will make an epic sarnie.
Nutrition Facts : Calories 347 calories, FatContent 25.2 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 29.5 g protein, CarbohydrateContent 0.7 g carbohydrate, SugarContent 0.5 g sugar, SodiumContent 0.4 g salt, FiberContent 0 g fibre
More about "how to make barbecue steak recipes"
FILLET STEAK RECIPE | JAMIE OLIVER RECIPES
This is the most delicious barbecued beef I think I’ve ever had (even if I say so myself). Trust me because it’s going to go really dark and look burnt, but it’ll be perfect inside if you do it right.
From jamieoliver.com
Total Time 30 minutes
Cuisine british
Calories 275 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine british
Calories 275 calories per serving
- The day before, or at least a few hours before cooking, put all the ingredients in a large sandwich bag (pick and finely chop the rosemary first).
- Squeeze out the air then spend a few minutes massaging all the flavours into the meat. Put in the fridge for a few hours or overnight.
- About 1½ hours before you’re ready to cook, remove the beef from the fridge and place in a cool corner of the kitchen to come up slowly to room temperature.
- Preheat your barbecue. Put a few knobs of chilled butter into a bowl of cold water and take those outside with you when you’re ready to cook.
- This next bit is going to be down to you and your intuition. What works for me every time is taking the fillet out of the bag, quickly patting it with kitchen paper then rolling it in olive oil and putting it on the hottest part of the barbecue to give it colour. Rub it with a chilled knob of butter as you cook it for about 8 to 10 minutes, turning every minute. Once it looks good, move the fillet to a cooler part of the barbecue to finish cooking to your liking. Another 4 to 5 minutes, turning every minute, should give you medium-done meat. If you like it medium rare, cook it for less, or more for well done. It’s better to err on the side of under-done. That way, the worst-case scenario is that you take the fillet off, slice into it and find that it’s under-cooked, then have to put it back.
- When you’re happy, put it on a platter, rub it again with butter so it really shines, then drizzle over more Worcestershire sauce, extra virgin olive oil, and thyme and rosemary flowers, if you have them.
- Let the meat rest for a few minutes, before slicing at the table. Season from a height then quickly rub the slices in the juices before you let everyone grab some.
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FILLET STEAK RECIPE | JAMIE OLIVER RECIPES
This is the most delicious barbecued beef I think I’ve ever had (even if I say so myself). Trust me because it’s going to go really dark and look burnt, but it’ll be perfect inside if you do it right.
From jamieoliver.com
Total Time 30 minutes
Cuisine british
Calories 275 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine british
Calories 275 calories per serving
- The day before, or at least a few hours before cooking, put all the ingredients in a large sandwich bag (pick and finely chop the rosemary first).
- Squeeze out the air then spend a few minutes massaging all the flavours into the meat. Put in the fridge for a few hours or overnight.
- About 1½ hours before you’re ready to cook, remove the beef from the fridge and place in a cool corner of the kitchen to come up slowly to room temperature.
- Preheat your barbecue. Put a few knobs of chilled butter into a bowl of cold water and take those outside with you when you’re ready to cook.
- This next bit is going to be down to you and your intuition. What works for me every time is taking the fillet out of the bag, quickly patting it with kitchen paper then rolling it in olive oil and putting it on the hottest part of the barbecue to give it colour. Rub it with a chilled knob of butter as you cook it for about 8 to 10 minutes, turning every minute. Once it looks good, move the fillet to a cooler part of the barbecue to finish cooking to your liking. Another 4 to 5 minutes, turning every minute, should give you medium-done meat. If you like it medium rare, cook it for less, or more for well done. It’s better to err on the side of under-done. That way, the worst-case scenario is that you take the fillet off, slice into it and find that it’s under-cooked, then have to put it back.
- When you’re happy, put it on a platter, rub it again with butter so it really shines, then drizzle over more Worcestershire sauce, extra virgin olive oil, and thyme and rosemary flowers, if you have them.
- Let the meat rest for a few minutes, before slicing at the table. Season from a height then quickly rub the slices in the juices before you let everyone grab some.
See details
BARBECUE RECIPES - BBC GOOD FOOD
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From bbcgoodfood.com
From bbcgoodfood.com
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This easy bbq sauce is our go-to and we never go without a jar in our fridge. It's great on everything and is way better than store-bought.
From delish.com
Reviews 4.7
Total Time 1 hours 10 minutes
Category gluten-free, Barbeque, grilled
From delish.com
Reviews 4.7
Total Time 1 hours 10 minutes
Category gluten-free, Barbeque, grilled
- In a medium saucepan over medium-high heat, whisk all ingredients until combined. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until thick, about 45 minutes. Let cool to room temperature and store refrigerated in an airtight container.
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Only three ingredients are used to create this flavorful steak. Follow our instructions to make sure it is grilled to mouth-watering perfection.
From hy-vee.com
Reviews 4.1
Calories 360 per serving
- 4. Remove steak from grill and place on cutting board or serving platter. Loosely place a piece of aluminum foil over steak. Rest for 5 minutes.
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Aug 01, 2019 · Make a thick and hearty Brunswick stew with leftover shredded pork barbecue. Add shredded pork , chicken , or beef brisket to a tossed salad. Mix shredded leftover brisket or pork with barbecue …
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