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Beef Steak With Arugula Pesto

This pesto replaces basil with arugula, and the result is a delicious peppery green sauce. Try it with a beef steak to freshen things up! You can add it on grilled vegetables or use it as a dip for French fries.

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Ingredients Needed for Beef Steak With Arugula Pesto

8 ounces of beef tenderloin
½ cup flour
vegetable oil for frying
1 arugula
½ teaspoon olive oil
salt
1 tablespoon pine nut, roasted
1 ounce - parmesan

How to Make Beef Steak With Arugula Pesto

  1. Slice the beef tenderloin.
  2. Put the flour in a large bowl and coat the beef with it.
  3. Heat the vegetable oil in a deep skillet and fry the beef slices until brown.
  4. Lay a paper sheet on a large plate and remove the deep-fried beef on it, to absorb the excess fat.
  5. Put the arugula in your blender (keep some leaves for later use), add the olive oil, salt, and pine nuts.
  6. Grate half of the parmesan and add it to the blender.
  7. Blend until you make a sauce similar to pesto.
  8. Make a bed of arugula leaves, place the beef steaks on it, then add green sauce.
  9. Garnish with thin parmesan slices.

Grilled Swordfish and Veggies

Swordfish is a delicious fish, with a firm texture, similar to tuna. If you want to try a simple recipe with it, buy a good quality steak, grill it, and serve it with a light side of sauteed veggies. It’s simple, with a rich taste, and it’s something you can cook at home and make it look like a restaurant meal.

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Ingredients Needed for Grilled Swordfish and Veggies

1 tablespoon vegetable oil
1 celery stick, sliced
1 spring onion, sliced
½ red bell pepper, sliced
0.5 green bell pepper, sliced
salt
pepper
1 teaspoon ginger powder
4.25 ounces of sword fish fillet
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds

How to Make Grilled Swordfish and Veggies

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the carrot, celery, spring onion, and cook them for 2-3 minutes.
  3. Add the bell peppers, and season them with salt, pepper, and ginger powder.
  4. Cook them for another 2 minutes.
  5. Place the fish on a hot grill, season it with salt, pepper, and cook it for 3-4 minutes per side, depending on the thickness.
  6. Place the fish next to the vegetables and top it with sesame seeds.

Grilled Pork Tenderloin With Cauliflower Side

A pork steak on the grill has an unmistakable taste and smell, and you don’t have to do much to bring the flavor in front. On the side, though, you have to choose wisely. How about cauliflower, a veggie with a sweet, nutty, and strong taste? Add some heavy cream to the mix and you’ve got yourself a wonderful dinner!

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Ingredients Needed for Grilled Pork Tenderloin With Cauliflower Side

1 tablespoon butter
½ cauliflower
salt
pepper
½ cup heavy cream
½ teaspoon coriander powder
5 basil
1 teaspoon olive oil
14 ounces of pork tenderloin
salt

How to Make Grilled Pork Tenderloin With Cauliflower Side

  1. Melt the butter in a skillet, on medium heat.
  2. Brake the cauliflower into small florets and add them into the skillet.
  3. Season with herb salt and pepper.
  4. Stir-fry the cauliflower for 3-5 minutes, and then add the heavy cream. Let it cook for about 2-3 minutes, until the cream starts to thicken.
  5. Heat up a grilling machine and grease it with olive oil.
  6. Lay on it the pork slices, season them with salt and pepper, then grill them for about 6 minutes per each side.
  7. Serve the grilled pork with the cauliflower side.

Grilled Chicken With Aromatic Rice

Let’s admit it – sometimes, grilled chicken can be boring. But with the right side, any steak can emerge from anonymity. And the chef who made it! Try this rice with Shimeji mushrooms, veggies, and fresh mint! It’s awesome!

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Ingredients Needed for Grilled Chicken With Aromatic Rice

5 ounces of rice
1 onion
1 red bell pepper
1 green bell pepper
3 tablespoons of vegetable oil
1 ounce shimeji mushroom
2 eggs
2 tablespoons of soy sauce
4 mint leaves
½ lime
salt
2 chicken breasts
½ teaspoon chili flakes

How to Make Grilled Chicken With Aromatic Rice

  1. Prepare the rice according to the instructions on the pack.
  2. Dice the onion, the red bell pepper, and the green bell pepper.
  3. Cut in halves the cherry tomatoes.
  4. Heat 2 tablespoons of vegetable oil in a skillet.
  5. Cook the onion until it turns translucent.
  6. Add the Shimeji mushrooms, the red and the green bell pepper. Cook them together.
  7. Add the cooked rice.
  8. Whisk the eggs and add them over the rice and vegetable mixture.
  9. Stir the mixture using a wooden spoon.
  10. Add the soy sauce and the mint leaves.
  11. Squeeze the lime. Season the rice with salt.
  12. Heat the grill and grease it with 1 tablespoon of vegetable oil.
  13. Season the chicken breasts with salt and grill them.
  14. Serve each piece of grilled chicken breast with rice and cherry tomatoes.
  15. If you want, you can sprinkle some chili flakes over the chicken.
  16. Enjoy!

Grilled Salmon With French Fries

When fast-food cravings hit you, try not to overindulge with a 1000 calorie meal. Try a better option! You can grill a salmon steak and serve it with French fries and remoulade sauce.

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Ingredients Needed for Grilled Salmon With French Fries

1 salmon steak
salt
pepper
2 potatoes
vegetable oil for frying
1 tablespoon remoulade sauce
¼ lime

How to Make Grilled Salmon With French Fries

  1. Season the salmon steak with salt and pepper.
  2. Grill the salmon for 3-4 minutes on each side.
  3. Cut the potatoes into thin slices and fry them in vegetable oil.
  4. Serve the salmon with French fries, remoulade sauce and, if you want, with some lime juice.
Mexican Tomato Salsa

Mexican Tomato Salsa

Looking for a simple side to match a good grilled steak? How about you give it a Southern flavor by serving it with a fabulous Mexican tomato salsa. It’s also got red onion, chili, and it is flavored with cilantro, olive oil, and lemon. Simple, yet highly effective!

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Ingredients Needed for Mexican Tomato Salsa

4 tomatoes
2 red onions, chopped
2 green chilis, chopped
½ cup cilantro, chopped
1 tablespoon olive oil
salt
pepper
½ lemon

How to Make Mexican Tomato Salsa

  1. Add the tomatoes in a saucepan and cover them with water.
  2. Place the saucepan over medium heat and boil the tomatoes for 3 minutes. Remove them with a slotted spatula and peel them.
  3. Remove the pulp of the tomatoes and chop them. Add the chopped tomatoes in a large bowl.
  4. Mix them with red onion, green chili, cilantro. Season with salt, pepper, olive oil, juice from half a lemon and a touch of lemon zest.
blanching

5 Recipes That Involve Blanching to Take Your Cooking to the Next Level

Sometimes I think we don’t blanch enough. Shortly scalding your vegetables in boiling water and then plunging them into ice-cold water, not only preserves texture and color but also avoids depleting those greenies of their nutrients. So why don’t we do it more often? And it’s not only green vegetables that can be blanched. You

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