A quick and easy marinated flank steak that is perfectly grilled, sliced thinly and served topped with a tasty chimichurri! I am a huge fan of summer grilling and grilled steaks are the best! 34 more words
My favorite 30 Minute Cajun Butter Steak and Peppers. Peppery, spicy, garlicky, and a touch buttery, this Cajun beef has so much flavor…colorful bell peppers, avocado, and plenty of fresh herbs. 43 more words
Tasty Philly style cheesesteak sandwiches with tender rib-eye steak, sauteed onions and plenty of cheese! This summer I got the chance to visit Philadelphia and I made sure to try some of their famous cheesesteak sandwiches! 32 more words
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April is National Grilled Cheese Sandwich Month, and thus, one of my favourite months! Today I am celebrating by turning the classic salisbury steak with mushroom gravy into a grilled cheese, a salisbury steak grilled cheese with mushroom gravy! So this grilled cheese is basically a salisbury steak, aka a ground beef patty, that is…
Author: Martha Rose Shulman
Yield: 4 servings
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1 tablespoon cumin seeds, lightly toasted and ground
1 teaspoon chipotle or ancho chile powder
1 teaspoon salt, more to taste
1 ¼ pounds flank or skirt steak
Zest of 1 lime (2 teaspoons)
¼ cup fresh lime juice
¼ cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon Worcestershire sauce
4 large garlic cloves, minced
1 large red or yellow onion, halved and sliced
2 red bell peppers (or 1 red and 1 orange or yellow), seeded and sliced 1/4 inch thick
1 green bell pepper, seeded and sliced 1/4 inch thick
1 jalapeño or 2 serrano chiles, minced
¼ cup chopped cilantro
4 large flour or 8 corn tortillas
1 teaspoon grapeseed or canola oil
1 romaine heart, cut crosswise into 1-inch wide pieces
Salsa fresca, for serving (see recipe)
Queso fresco, for sprinkling
🌯🌯 Whisk marinade ingredients together to combine. Pour out half of the marinade into a shallow dish to marinade the steak for an hour at room temperature (or in the refrigerator for at least 2-4 hours or overnight. Remove from the refrigerator 30 minute prior to cooking.)* Refrigerate the reserved untouched marinade to use later.
🌯🌯 Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and tent with foil to allow to rest for 5 minutes.
🌯🌯 Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry peppers (capsicums) and onion strips. Add in half of the reserved marinade, salt and pepper, and continue frying until cooked to your liking.
🌯🌯 Slice steak against the grain into thin strips.
🌯🌯 Serve with warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining reserved marinade.
*Don’t have time to marinade? Don’t worry! The marinade has so much flavour in it already, you can let it sit for 5-10 minutes at room temperature while preparing all of your other ingredients!
Cuban style steak and avocado rice with pineapple chimichurri…more bowl food. The post Cuban Style Steak and Avocado Rice with Pineapple Chimichurri. appeared first on Half Baked Harvest.
HERBY JEWELLED TABBOULEH RICE
150 g brown rice
½ a bunch of fresh mint , (15g)
1 bunch of fresh flat-leaf parsley , (30g)
2 spring onions
extra virgin olive oil
½ a pomegranate
25 g shelled unsalted pistachios
200 g roasted peeled red peppers in brine
1 x 200 g quality fillet steak , preferably 3cm thick
10 g feta cheese
🍲🍲 Cook the rice according to the packet instructions, then drain and put into a bowl.
🍲🍲 Pick and finely chop the mint and parsley leaves, including any tender stalks. Trim and finely slice the spring onions, then stir through the rice with the herbs, the lemon zest and juice, 1 tablespoon of oil and a pinch of black pepper.
🍲🍲 Holding the pomegranate half cut side down in your fingers, bash the back of it so the seeds tumble out, stir most of them through the rice, then taste and season to perfection.
🍲🍲 Preheat a griddle pan on a high heat, lightly toasting the pistachios while it heats up. Once golden, crush them in a pestle and mortar and stir most of them through the rice.
🍲🍲 Use a ball of kitchen paper to carefully rub the griddle bars with a little oil. Drain the peppers, open them out and grill on both sides, then remove to a plate.
🍲🍲 Rub a little oil and a pinch of sea salt and pepper into the steak, then griddle for 2 to 3 minutes on each side for medium-rare, turning every minute, or until cooked to your liking. Rest the steak for a couple of minutes on top of the peppers while you pile the rice on a platter.
🍲🍲 Toss the steak and peppers in the resting juices, slice up the steak, add both to the platter and crumble over the feta. Scatter over the rest of the pomegranate seeds and pistachios, then serve.
I always enjoy a nice steak, whether it’s a tenderloin steak, a rib eye, a new york, etc. and I also enjoy the classic salisbury steak, aka the hamburger steak which is so quick, easy and cheap to make. The salisbury steak is basically a ground beef patty (aka a burger patty) that is pan…
When I make pot roast beef like this slow cooker pot roast beef I like to make plenty of extra so that I have leftovers for recipes like this pot roast beef Philly cheese steak dip! This dip is inspired by the flavours of a Philly cheese steak sandwich which is a sandwich that contains…