LEMON GARLIC STEAK RECIPES

LEMON-GARLIC STEAK & GREEN BEANS RECIPE - EATINGWELL

Lemon-Garlic Steak & Green Beans Recipe - EatingWell image

For a steak that's deliciously tender, flavorful and not too fatty, we reach for strip (also known as New York strip or shell steak). It has less than half the saturated fat of a rib-eye but is more tender than leaner sirloin. Here, we cook green beans in the same pan used to sear the spiced steak. All those delicious drippings add richness to the beans—plus there's one less pan to wash!

Provided by Devon O'Brien

Categories Healthy New York Strip Steak Recipes

Total Time 20 minutes

Number Of Ingredients 9

Ingredients

1 tablespoon grapeseed or canola oil
3 cloves garlic, grated, divided
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon salt, divided
1 pound boneless strip steak, trimmed
2 tablespoons lemon juice
2 tablespoons water
1 pound green beans, trimmed

Steps:

Combine oil, half the garlic, paprika, chili powder and 1/4 teaspoon salt in a small bowl. Rub the mixture on steak. Heat a large skillet over medium heat. Add the steak and cook, flipping occasionally and adjusting the heat as necessary to prevent smoking, until an instant-read thermometer inserted in the thickest part registers 135°F for medium-rare, 10 to 12 minutes. Transfer to a clean cutting board and let rest.
Add lemon juice and water to the pan and scrape up any browned bits. Stir in green beans, the remaining garlic and 1/4 teaspoon salt. Cover and cook until the beans are tender-crisp, about 5 minutes more.
Slice the steak against the grain and serve with the green beans.

Nutrition Facts : Calories 215 calories, CarbohydrateContent 10 g, CholesterolContent 61 mg, FatContent 9 g, FiberContent 3 g, ProteinContent 24 g, SaturatedFatContent 2 g, SodiumContent 354 mg, SugarContent 4 g

GRILLED YELLOWFIN TUNA WITH LEMON AND GARLIC - MYRECIPES

Grilled Yellowfin Tuna with Lemon and Garlic - MyRecipes image

Recipe from Harris Teeter's Fresh Catch Newsletter

Provided by psfreeman

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 8-ounce fresh tuna steaks
Zest from 1 lemon
2 tablespoons fresh lemon juice
2 cloves garlic, minced
Salt
Pepper
Butter

Steps:

Arrange fish in a shallow, non-reactive dish.
Whisk together marinade ingredients in a small bowl, reserving the zest; pour over steaks.
Cover and refrigerate for 1 to 1 1/2 hours, turning frequently.
Place fish on a well-greased grill or grilling basket and grill over medium coals for about 3 to 4 minutes, basting frequently with marinade.
Turn and cook for 3 to 4 minutes longer, or until fish is nicely grilled on the outside but still pink or somewhat translucent in the center.
Place on serving dish and top with zest.

More about "lemon garlic steak recipes"

GARLIC-BUTTER STEAK RECIPE: HOW TO MAKE IT

Made in a skillet, this quick-and-easy garlic butter steak is restaurant-quality and sure to become a staple at your house, too! —Lily Julow, Lawrenceville, Georgia
From tasteofhome.com
Reviews 4.9
Total Time 20 minutes
Category Dinner
Calories 316 calories per serving

Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

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LEMON ROAST CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES

Cooking both the spuds and chicken with the same whole lemon creates the most amazing flavour
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 496 calories per serving

1. Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.
2. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.
3. While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)
4. I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!

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GARLIC-BUTTER STEAK RECIPE: HOW TO MAKE IT

Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

See details

LEMON ROAST CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES

1. Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.
2. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.
3. While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)
4. I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!

See details

10 MINUTE LEMON GARLIC SAUTEED BOK CHOY - INSPIRED TASTE

Boy choy is a nutritious vegetable and an excellent source of vitamin C and vitamin A. It tastes mild and when cooked correctly has a light crunch at the bottom with wilted greens on top. When making the recipe below, it’s important not to burn the garlic. I love this when the garlic is well toasted, but if the garlic turns very dark brown, it will taste bitter. Another thing to note is that even when you have removed the bok choy from the pan, it continues to wilt and soften. So if you notice the garlic browning too much, it’s okay to transfer everything out of the pan a minute early.
From inspiredtaste.net
Reviews 5.0
Total Time 10 minutes
Cuisine Chinese
Calories 60 per serving

Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.

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RECIPE: SLOW COOKER LEMON-GARLIC CHICKEN BREAST | KITCHN

With a handful of ingredients you are treated to tender chicken gilded with a velvety lemon sauce infused with a richness reminiscent of roasted garlic.
From thekitchn.com
Total Time 0S
Category Main dish, Dinner, Poultry dish
Calories 446 cal per serving

Transfer the chicken to plates or a serving platter. Pour the liquid and garlic from the slow cooker into a small saucepan and bring to a boil over medium-high heat. Add the butter mixture and whisk constantly until completely incorporated into the sauce. Cook, stirring frequently, until the sauce is thickened, 3 to 4 minutes. Pour over the chicken, sprinkle with parsley if desired, and serve.

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RECIPE: SLOW COOKER LEMON-GARLIC CHICKEN BREAST | KITCHN

Transfer the chicken to plates or a serving platter. Pour the liquid and garlic from the slow cooker into a small saucepan and bring to a boil over medium-high heat. Add the butter mixture and whisk constantly until completely incorporated into the sauce. Cook, stirring frequently, until the sauce is thickened, 3 to 4 minutes. Pour over the chicken, sprinkle with parsley if desired, and serve.

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GARLIC HERBED GRILLED TUNA STEAKS RECIPE: HOW TO MAKE IT

Grilled tuna steak recipes aren't limited to restaurants. After enjoying yellowfin tuna in southwest Florida, I came up with this recipe so I could enjoy the flavor of my favorite fish at home. —Jan Huntington, Painesville, Ohio
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Dinner
Calories 218 calories per serving

In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.

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Feb 13, 2011 · Lemons are as indispensable to everyday cooking as onions and garlic -- and even more versatile. Find 20 of our best lemon recipes, as well as tips on selecting …
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