Posts Tagged Steak
In this recipe, we make a dual-purpose sauce from garden-fresh tomatoes, shallot, marjoram and rosemary. We use half the sauce to marinate the steak and use the other half as a basting sauce. Pasture-raised, grass-fed beef is gentler on the environment, free from growth-promoting hormones and typically lower in fat and calories than grain-fed beef. Marinating grass-fed beef for a full day helps make it tender. Look for it at natural-foods markets or find it online.
- 1 mediumtomato, chopped
- 1 shallot, peeled and quartered
- 1/4 cupred-wine vinegar
- 2 tablespoonsmarjoram, chopped fresh
- 1 tablespoonrosemary, chopped fresh
- 1 teaspoonsalt
- 1/2 teaspoonfreshly ground pepper
- 1 1/2 poundsflank steak, preferably grass-fed, trimmed
- Puree tomato, shallot, vinegar, marjoram, rosemary, salt and pepper in a blender until smooth. Set aside 1/2 cup, covered, in the refrigerator. Scrape the remaining puree into a large, sealable plastic bag. Add steak and turn to coat. Refrigerate for 4 hours or up to 24 hours.
- Preheat grill to medium-high. Remove the steak from the marinade (discard the marinade). Oil the grill rack. Grill the steak 4 to 5 minutes per side for medium-rare or 6 to 7 minutes per side for medium, turning once and brushing the cooked side with some of the reserved sauce. When the steak is cooked, turn it over again and brush with more sauce. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice the steak crosswise and serve with any remaining sauce spooned on top.
Reviewed July 16, 2012
Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings; look for steak that has been thinly cut. A cold ale, sweet potato fries and vinegary coleslaw can round out the meal.
Yield: 2 servings
Total Time: 20 minutes
Prep Time: 20 minutes
- 8 ounces 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt, divided
- 1 teaspoon extra-virgin olive oil
- 2 plum tomatoes, diced
- 2 teaspoons lime juice
- 1 tablespoon chopped fresh cilantro
- Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt. Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.
- Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes. Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve the steaks topped with the salsa.
Per serving: 192 calories; 8 g fat ( 2 g sat , 4 g mono ); 81 mg cholesterol; 4 gcarbohydrates; 0 g added sugars; 26 g protein; 1 g fiber; 359 mg sodium; 515 mg potassium.
Nutrition Bonus: Zinc (27% daily value), Vitamin A (20% dv), Vitamin C (15% dv).
Exchanges: 1 vegetable, 3 lean meat
Special Health Consideration(s):
Healthy Weight – Low Sodium – Low Sat Fat – Low Carb – Low Calorie – Diabetes Appropriate – Heart Healthy – Gluten Free Diet
Braised Steak with Red Wine and Rosemary. Hopefully “Rosemary” is super fine. To quote the Bubble Boy, “how about taking your top off”..
WebMD Recipe from Foodily.com
Grass-fed beef, rich in flavor and dense in wholesome fats, vitamins and minerals benefits from slow-braising which magnifies its rich flavor while tenderizing steaks and roasts. In this recipe, Parker Pastures grass-fed steaks are first seared to seal in flavor and juices then slowly braised with red wine, garlic and rosemary. Serve with roast fingerling potatoes and fresh greens.
1 16-ounce beef steak
Sea salt and freshly ground black pepper, to taste
2 tablespoons butter or clarified butter
4 to 6 garlic cloves, chopped fine
1 branch of fresh rosemary, plus more to garnish
1 cup red wine, any will do
Pre-heat the oven to 300 degrees Fahrenheit.
Generously season the steak with the sea salt and freshly ground black pepper as it suits you.
Heat two tablespoons of butter or clarified butter in a cast-iron skillet over a very hot flame.
Sear the steak in the hot fat about one minute on each side.
Remove the skillet from the heat and add garlic and fresh rosemary needles.
Deglaze the skillet with red wine.
Place the skillet in an oven preheated to 300 degrees Fahrenheit for about ten minutes, longer if you prefer well-done steaks and less if you prefer a rare steak.
Serve with pan juices, garnished with additional rosemary.
Total Servings: 4
Nutritional Information Per Serving
Saturated Fat: 6.4g
WebMD Recipe from EatingWell.com
Here, we toss colorful bell peppers in a balsamic-herb vinaigrette and grill them in a foil packet at the same time as the steak. Serve with corn on the cob.
Yield: 4 servings
Total Time: 35
Prep Time: 35
- 3 small red, yellow and/or orange bell peppers, sliced
- 1 small onion, halved and sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon capers, rinsed
- 1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 pound sirloin steak, or strip steak (1-1 1/4 inches thick), trimmed and cut into 4 portions
- 1 teaspoon garlic powder
- Preheat grill to medium.
- Combine bell peppers, onion, vinegar, oil, capers, 2 teaspoons fresh thyme (or 3/4 teaspoon dried) and 1/4 teaspoon each salt and pepper in a large bowl.
- Stack two 30-inch-long pieces of foil. Arrange the pepper mixture on one half and fold the foil. Tightly seal the packet by crimping and folding the edges together.
- Sprinkle both sides of steak with garlic powder, the remaining thyme and 1/4 teaspoon each salt and pepper.
- Oil the grill rack (see Tip). Place the steak and foil packet on the grill. Grill the steak about 4 minutes per side for medium-rare, 5 minutes per side for medium. Grill the packet until the vegetables are tender, 10 to 12 minutes. Let the steak rest for 5 minutes. Serve the steak with the peppers.
Per serving: 202 calories; 8 g fat (2 g sat, 4 g mono ); 42 mg cholesterol; 7 gcarbohydrates; 0 g added sugars; 23 g protein; 2 g fiber; 365 mg sodium; 454 mgpotassium.
Nutrition Bonus: Nutrition bonus: Vitamin C (122% daily value), Vitamin A (35% dv), Zinc (29% dv).
Carbohydrate Servings: 1/2
Exchanges:1 vegetable, 3 lean meat, 1 fat
Special Health Considerations:
Diabetes Appropriate – Low Calorie – Low Carb – Low Sat Fat – Low Cholesterol – Low Sodium – Heart Healthy – Healthy Weight – Gluten Free Diet
WebMD Recipe from EatingWell.com
These festive wheels of steak, Boursin cheese, spinach and sun-dried tomatoes look fancy, but they’re quite easy to make. For a party, arrange them on a platter atop a bed of spinach.
Yield: 4 servings
Total Time: 40 minutes
Prep Time: 40 minutes
Make Ahead Tip: Prepare the steak roll (Steps 2-4). Wrap tightly in plastic wrap and refrigerate for up to 6 hours. When ready to grill, proceed with Steps 5 and 6.
- 2/3 cup sun-dried tomatoes, (not packed in oil)
- 2 cups boiling water
- 1 pound flank steak, trimmed of fat
- 1 clove garlic, minced
- 3 tablespoons light herbed cheese spread, such as Boursin (see Variation)
- 1 cup baby spinach
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- Preheat grill to high.
- Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
- Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness.
- Rub garlic all over one side of the steak. Spread cheese lengthwise in a 3-inch-wide strip down the middle of the steak. Top with the sun-dried tomatoes and spinach. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go.
- Carefully rub salt and pepper all over the outside of the steak roll. Turn the roll so the overlapping edge is on top. Push 8 skewers, evenly spaced, through the roll, close to the overlapping edge to hold the roll together. Slice the roll into 8 equal portions, roughly 1 to 1 1/2 inches thick, with a skewer in each. Lay the slices on their sides and push the skewer through so it sticks out about 1 inch.
- Oil the grill rack (see Tip). Grill the pinwheels 3 to 4 minutes per side for medium-rare. Use a spatula when turning them to prevent too much filling from falling out. (Don’t worry if the ends of the skewers burn. They will still hold the pinwheels together.) Remove the skewers; let the pinwheels rest for 5 minutes before serving.
Per serving: 226 calories; 9 g fat ( 4 g sat , 3 g mono ); 46 mg cholesterol; 7 gcarbohydrates; 27 g protein; 2 g fiber; 332 mg sodium; 278 mg potassium.
Nutrition Bonus: Zinc (27% daily value), Iron (15% dv).
Carbohydrate Servings: 1
Exchanges: 1 vegetable, 3 1/2 lean meat
Special Health Consideration(s):
Healthy Weight – Low Cholesterol – Low Sodium – Low Carb – Low Calorie – Diabetes Appropriate – Gluten Free Diet