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Grilled Marinated Flank Steak

Grilled Marinated Flank Steak

If you like snacking on meat, then this recipe is for you! The flank steak, this grainier cut of the cow, lends itself so well to this. In order to avoid making it exaggeratedly chewy, you should cut the steak in smaller pieces (do that against the grain) and roast it for 3 hours. Generously flavor and spice the meat, first by marinating it in a hot mixture and then by serving it seasoned with curry powder.

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Ingredients Needed for Grilled Marinated Flank Steak

6 ounces flank steak (2 pieces 3-ounce each)
½ onion, minced
1 teaspoon pepper
2 garlic cloves, crushed
1 teaspoon paprika
½ teaspoon chili flakes
3 teaspoons soy sauce (dark and light)
fresh thyme
2 tablespoons honey

How to Make Grilled Marinated Flank Steak

  1. Cut each flank steak horizontally in half. Cut each half into smaller pieces and place them into a roomy baking dish.
  2. Add the onion, pepper, garlic, paprika, chili flakes, and soy sauce.
  3. Season with fresh thyme and drizzle with honey. Marinate for 1 hour.
  4. Transfer the marinated meat on a grill, then place the grill on a baking tray.
  5. Roast for 3 hours at 250⁰F/120⁰C.
  6. Serve seasoned with salt and curry powder.
grilled tuna steak with stuffed mushrooms

Grilled Tuna Steak With Stuffed Mushrooms

Meat isn’t the only way to get precious protein – you can use fish and veggies for that, too. Marinate the protein-rich tuna in a flavorful mixture and stuff the Portobello mushrooms with cherry tomatoes and parmesan. Heartily use olive oil and deliciously grill them all.

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Ingredients Needed for Grilled Tuna Steak With Stuffed Mushrooms

9 ounces of tuna steak
1 tablespoon lemon zest
1 tablespoon rosemary
1 tablespoon fresh parsley
2 garlic cloves, crushed
salt
pepper
2 tablespoons of olive oil
2 portobello mushrooms
5 cherry tomatoes, diced
1 ounce low moisture mozzarella, shredded
olive oil for drizzling on the grill
2 rosemary sprigs
1 tablespoon balsamic vinegar

How to Make Grilled Tuna Steak With Stuffed Mushrooms

  1. Place the steak on a plate and for each side, add some lemon zest, rosemary, fresh parsley, garlic, and 1 tablespoon of olive oil, season with salt and pepper, and rub this mixture into the fish. Take care to coat the steak evenly. Marinate for 10 minutes.
  2. Fill the mushrooms with the diced cherry tomatoes and the remaining tablespoon of olive oil, sprinkle some rosemary, and season with salt. Also, add the mozzarella to each one.
  3. Drizzle some olive oil on the grill, place the stuffed mushrooms, and grill for 10 minutes.
  4. Add the steak, place the rosemary sprigs on it, and grill on each side for 6 minutes.
  5. You can serve the fish steak and mushrooms together with mixed salad and garnish with balsamic vinegar.

Grilled T-Bone Steak

What says “special evening” better than a perfectly cooked, succulent, seasoned steak? But how to improve on perfection? How about deepening the flavors with the help of a marinade that brings some tangy and savory element to your tender meat cut. Let the steak rest in the marinade and then grab your fork and knife to reap the benefits on the plate!

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Ingredients Needed for Grilled T-Bone Steak

12 ounces of t-bone steak
⅓ cup tomato sauce
¼ cup soy sauce
½ orange
¼ cup water
1 chili pepper, sliced
1 teaspoon paprika powder
salt
pepper
2 rosemary sprigs
1 tablespoon vegetable oil

How to Make Grilled T-Bone Steak

  1. Add the tomato sauce and soy sauce in a bowl.
  2. Squeeze the orange in the same bowl.
  3. Add the water, chili slices, paprika powder and sprinkle some salt and pepper. Mix the marinade.
  4. Put the T-bone in a sandwich bag and pour the marinade over it.
  5. Add the rosemary sprigs.
  6. Zip the bag and rub the meat with the marinade. Set aside for about 10 minutes.
  7. Use the vegetable oil to grease the grilling machine.
  8. Grill the T-bone steak for 4-5 minutes on each side for medium-rare.
  9. Transfer the steaks to a cutting board and let them stand, uncovered, for 10 minutes before slicing them.
  10. Serve with grilled vegetables.

Grilled Beef Steak With Fried Eggs and Parmesan

A nice and juicy beef steak is a foodie’s dream! Being so tasty you don’t need much for a side. Simply throw in some fried eggs and you will have yourself a very tasty and savory meal!

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Ingredients Needed for Grilled Beef Steak With Fried Eggs and Parmesan

2 rib eye beeves steaks
salt
pepper
1 tablespoon vegetable oil
2 eggs
1 ounce parmesan, shredded

How to Make Grilled Beef Steak With Fried Eggs and Parmesan

  1. Season the 2 steaks with salt and pepper and grill them for 10 minutes.
  2. Separately, add oil in a pan and fry the eggs for 2 minutes while keeping the lid on, so they properly cook.
  3. Top it up with parmesan and serve.

Grilled Salmon Steak With Broccoli

Who said cooking at home is difficult? It takes less than 5 minutes to grill this salmon steak and another 5 to steam a few broccoli florets! Dinner is served!

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Ingredients Needed for Grilled Salmon Steak With Broccoli

1 salmon steak
salt
pepper
0.5 broccoli
1 tablespoon grated parmesan

How to Make Grilled Salmon Steak With Broccoli

  1. Season the salmon steak with salt and pepper.
  2. Grill salmon for 3-4 minutes each side.
  3. Bring water to a boil. Place a steamer in the saucepan, add broccoli, cover with a lid and steam for 5 minutes.
  4. Put salmon and broccoli on a plate.
  5. Sprinkle grated parmesan on top.
Grilled Pork Neck with Peas and Carrots

Grilled Pork Neck With Peas and Carrots

The big secret to adding extra-flavor to your grilled meat is to marinate it. This is exactly what we did with this pork neck. Feel free to browse the ingredient list and see what we marinated the steaks in. If you feel like there is an Asian touch to it, then you’re right.

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Ingredients Needed for Grilled Pork Neck With Peas and Carrots

1 tablespoon water
1 teaspoon Worcestershire sauce
1 teaspoon lime juice
1 teaspoon soy sauce
30 ml Bourbon
½ jalapeno, finely sliced
1 teaspoon dried oregano
1 teaspoon coffee powder
1 teaspoon fajita seasoning mix
1½ pound pork neck, cut into steaks
1 tablespoon vegetable oil
salt
3 lemon slices
10 ounces of frozen carrots
14 ounces of frozen peas
1 tablespoon olive oil

How to Make Grilled Pork Neck With Peas and Carrots

  1. Add the water, Worcestershire sauce, lime juice, soy sauce, the Bourbon, jalapeno, oregano, coffee powder, and fajita seasoning to a bowl.  Mix until even.
  2. Add the pork neck to the bowl and mix to coat it with the marinade, using your hands.
  3. Cover the bowl with aluminum foil and marinate for 30 minutes.
  4. Heat the oil in a grill pan over medium-high heat, sprinkle some salt, and add the pork neck steaks.
  5. Grill for 8 minutes.
  6. Fill a medium pot halfway with water, salt it, and heat it.
  7. Add the lemon slices, carrots, peas, and olive oil. Boil for 5 minutes.
  8. Fill a larger bowl with cold water, then transfer the boiled veggies into it in order to blanch them.
  9. Serve the grilled steaks over vegetables and garnish them as you see fit.
Grilled Swordfish With Mediterranean Salad

Grilled Swordfish With Mediterranean Salad

These grilled swordfish steaks are easy to prepare and perfect for lunch or dinner. Make sure your steaks have the same thickness so they cook at the same time. As for the seasoning part, you can try anything from parsley to basil or chives to thyme.

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Ingredients Needed for Grilled Swordfish With Mediterranean Salad

2 tablespoons of extra virgin olive oil
2 garlic cloves, crushed
1 tablespoon lemon juice
14 ounces of skinless swordfish (2 steaks)
1 tomato, chopped
2 tablespoons of pitted black olive, sliced
1 tablespoon fresh parsley, chopped
½ teaspoon fresh thyme

How to Make Grilled Swordfish With Mediterranean Salad

  1. Add the extra virgin olive oil, garlic, and lemon juice in a small bowl. Stir.
  2. Coat the swordfish steaks on both sides with the marinade (keep 1-2 teaspoons of marinade for later use).
  3. Heat your grill until very hot. Lay the swordfish steaks on the grill, season them with salt and pepper and grill for 8 minutes (4 minutes per side). Set aside.
  4. Add the tomato, olives, parsley, thyme, and remaining marinade to a small bowl. Mix.
  5. Serve the grilled swordfish with fresh tomato salad.
steak salad with baby spinach, baked butternut squash, and blue cheese

Steak Salad With Baby Spinach and Butternut Squash

Steak salads are rich, hearty dishes. This one completely fits the bill. It combines the freshness from the veggies with the mouth-watering flavor of grilled steak. The honey-olive oil sauce lends it a delicious and interesting taste, which also brings style to your plate.

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Ingredients Needed for Steak Salad With Baby Spinach and Butternut Squash


For the squash:

10 ounces of butternut squash or½ medium-sized squash, sliced
2 tablespoons of olive oil
salt
pepper

For the steak:

10 ounces of beef steak
2 tablespoons of olive oil
salt
pepper

For the honey dressing:

1 tablespoon honey
1 tablespoon olive oil
salt
pepper

For the salad:

8 ounces of baby spinach
3 ounces of blue cheese

How to Make Steak Salad With Baby Spinach and Butternut Squash

  1. Bake the squash:
    Place the squash in a 5 x 5-inch baking dish, drizzle with olive oil, season with salt and pepper, and bake for 20 minutes at 425⁰F/220⁰C.
  2. Grill the steak:
    Place the beef steak on the work surface, season it with salt and pepper, and rub olive oil on each side. Grill for 6 minutes on each side.
  3. For the honey sauce:
    Add the honey and olive oil in a smaller bowl, season with salt and pepper, and mix.
  4. Serve the sliced steak and butternut squash on a bed of baby spinach. Scatter the blue cheese crumbles over them and drizzle the honey sauce.

Pork Steak With Spicy-Sweet Sauce and Goat Cheese

If you want a special way to put the spotlight on a pork steak, we have an idea for you. Make a spicy sweet sauce and a grilled polenta dish. Now this is what we call comfort and comforting food. Just try it and you’ll find out on your own!

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Ingredients Needed for Pork Steak With Spicy-Sweet Sauce and Goat Cheese

9 ounces of pork neck
2 tablespoons of vegetable oil
1 teaspoon butter
⅔ cup tomato sauce
¼ cup red wine
1 tablespoon chili flakes
½ lime
1 tablespoon brown sugar
4 basil leaves
1 rosemary sprig
3 grams of ounces polenta, grilled
2 ounces of goat cheese

How to Make Pork Steak With Spicy-Sweet Sauce and Goat Cheese

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Place the pork neck on your countertop and season it with salt and pepper.
  3. Heat the vegetable oil in a cast-iron skillet and lay the pork neck in it.
  4. Cook it for 3-4 minutes on one side. Flip it over and cook it for 1 more minute. Also cook its edges.
  5. Add the butter and cook the pork for 2-3 more minutes.
  6. Transfer the cast-iron skillet to the oven and roast for 20 minutes.
  7. Meanwhile, add the tomato sauce and red wine in a saucepan and place it on your stove.
  8. Add the chili flakes, brown sugar, salt, fresh basil, and squeeze the lime juice. Stir and cook on medium heat.
  9. Add the rosemary, then simmer until the sauce reduces. Remove the rosemary and basil. Set the sauce aside.
  10. When the steak is ready, place it on a plate and let it rest for 10 minutes. Then add the sauce, the polenta, and crumble the goat cheese over it.
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