Recipe: Peppered Ribeye Steaks With Grilled Sweet Peppers

Prep Time: 20 mins
Cook Time: 11 mins
Rest Time: 1 h
Total Time: 31 mins

Ingredients

• 4 beef, ribeye steak, cut 1 inch thick
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 2 teaspoon thyme, dried
• 2 teaspoon oregano, dried
• 1 1/2 teaspoon lemon-pepper seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper, black ground
• 1/2 teaspoon pepper, cayenne
• 4 medium pepper(s), green, bell, or red, yellow and/or orange, seeded and quartered
• 4 teaspoon oil, olive
• 2 tablespoon basil, fresh
• 2 tablespoon vinegar, balsamic
• 1 tablespoon oil, olive

Directions

Peppered Ribeye Steaks:

1. Trim fat from meat. Brush steaks with oil. In a small bowl, combine paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt, black pepper, and cayenne pepper. sprinkle paprika mixture evenly over meat; rub in with your fingers. Cover steaks and chill for 1 hour.

2. Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness [145°F] or 14 to 18 minutes for medium doneness [160°F].) Cut steaks into serving-size pieces. Serve with Grilled Peppers.

Grilled Peppers:

Seed and quarter 4 yellow, red, and/or orange sweet peppers. Brush peppers with 4 teaspoons olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add 2 tablespoons snipped fresh basil and 2 tablespoons balsamic vinegar; toss well. Serve immediately or cool to room temperature.

Nutritional Info (Per serving):
Calories: 291, Saturated Fat: 4g, Sodium: 573mg, Dietary Fiber: 2g, Total Fat: 13g, Carbs: 9g, Cholesterol: 67mg, Protein: 32g
Exchanges: Vegetable: 1.5, Lean Meat: 4, Fat: 0.5
Carb Choices: 0.5

more beef recipes

Recipe : Pan-Roasted Steak with Broccoli

Ingredients

• 2 large heads of broccoli (about 2 1/2 lb. total)
• 6 Tbsp. plus 3/4 cup extra-virgin olive oil
• 1/2 tsp. kosher salt, divided, plus more
• Freshly ground black pepper
• 1/2 cup finely chopped shallot or red onion
• 1/4 cup fresh lime juice
• 3 (12-oz.) sirloin, boneless rib-eye, or New York strip steaks (about 1 1/4" thick)
• 2 tsp. vegetable oil
• 1 cup finely chopped cilantro
• 2 Tbsp. rinsed capers, coarsely chopped
• 1/2 jalapeño, finely chopped

Directions

1. Place racks in upper and lower thirds of oven; preheat to 425°F. Cut broccoli into large florets with some stalk attached. Divide between 2 rimmed baking sheets lined with parchment or foil. Drizzle each with 3 Tbsp. olive oil; season generously with salt and some pepper. Toss to combine. Roast, tossing and rotating baking sheets halfway through, until crisp around the edges and charred in spots, 35–40 minutes. Season with more salt and pepper if desired.

2. Meanwhile, mix shallot, lime juice, and 1/2 tsp. salt in a small bowl. Set aside.

3. Season steaks generously all over with salt and pepper, pressing to adhere. Heat a dry large skillet, preferably cast iron, over medium-high. Swirl vegetable oil in pan to coat. Pat steaks dry; cook 2 steaks, undisturbed, until undersides are browned, about 5 minutes. Turn; cook until other sides are browned and an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, about 5 minutes. Turn steaks onto fat cap and cook until browned, about 3 minutes. Transfer to a cutting board and let rest 10 minutes. Wipe out skillet, leaving just enough fat to coat pan. Repeat with remaining steak.

4. Mix cilantro, capers, jalapeño, and remaining 3/4 cup olive oil into reserved shallot mixture. Reserve 1 steak and 1/4 cup cilantro salsa verde for making the Steak Sandwiches another night. Thinly slice remaining steaks against the grain. Top with salsa verde and serve with broccoli.

more beef recipes

Grilled Balsamic Flank Steak With Peppers and Onions

Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge.

Ingredients

• 1 1/4 to 1 1/2 pounds flank steak, patted dry and pierced at approximately 1 1/2-inch intervals with the tines of a fork
• Kosher salt and freshly ground pepper
• 1/4 cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground mustard
• 2 tablespoons light-brown sugar
• 1 tablespoon extra-virgin olive oil, plus more for grill
• 3 rosemary sprigs
• 1 large sweet onion, such as Vidalia, cut into scant 1/2-inch-thick rounds
• 2 red or orange bell peppers, stems, ribs, and seeds removed, cut into scant 1/2-inch-thick rounds
• Crusty bread, for serving (optional)

Directions
 Step 1
Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.

 Step 2
Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.

more beef recipes

Seared Steak with Tomato and Blue Cheese Salad

Ingredients

• 1 (16-ounce) flank steak, trimmed

• 4 teaspoons olive oil, divided

• ¾ teaspoon kosher salt, divided

• ½ teaspoon freshly ground black pepper, divided

• 1 ½ teaspoons white wine vinegar

• ¼ cup finely chopped red onion

• 1 pint grape tomatoes, quartered

• 1 ounce crumbled blue cheese (about 1/4 cup)

 

Directions

Step 1
Heat a large cast-iron skillet over medium-high heat until hot and almost smoking. Brush steak with 1 teaspoon olive oil; sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let rest 5 minutes. Cut across the grain into thin slices.

Step 2
Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and vinegar in a medium bowl, stirring with a whisk. Add onion and tomatoes to bowl; toss to combine.

Step 3
Divide steak and tomato mixture evenly among 4 serving plates. Sprinkle salads evenly with blue cheese.

Nutrition Facts
Per Serving:
258 calories; fat 14.7g; saturated fat 5.1g; mono fat 7.1g; poly fat 0.9g; protein 27g; carbohydrates 4g; fiber 1g; cholesterol 78mg; iron 2mg; sodium 514mg; calcium 67mg.

Recipe: Steak with Tangy Sauce and Watercress Salad

4 SERVINGS

Ingredients

• 2 teaspoons Chinese hot mustard powder or English mustard powder (such as Colman’s)
• 2 teaspoons fish sauce
• 1 teaspoon demerara or light brown sugar, divided
• Kosher salt, freshly ground pepper
• 1–1½ pounds boneless rib eye
• 1 red Thai chile, very thinly sliced
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil, plus more for drizzling
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 1 bunch watercress, tough stems trimmed (about 6 cups)
• 2 Persian cucumbers, thinly sliced
• ¼ cup mint leaves
• ¼ cup salted, dry-roasted peanuts, lightly crushed

Directions

1. Whisk mustard powder, fish sauce, ½ tsp. demerara sugar, and 1 Tbsp. very hot water in a medium bowl until sugar is dissolved; season with salt and plenty of pepper. Add steak to bowl and turn several times to coat. Let sit while you make the vinaigrette.
2. Whisk chile, lime juice, 2 Tbsp. olive oil, and remaining ½ tsp. demerara sugar in a large bowl; set vinaigrette aside.
3. Heat vegetable oil in a medium skillet, preferably cast iron, over medium-high. Add steak and cook, turning every couple of minutes, until nicely browned and medium-rare, 7–10 minutes. Add butter to skillet, then tilt skillet toward you and use a large spoon to baste steak with foaming butter for a minute longer. Transfer steak to a cutting board and let rest 5 minutes.
4. Meanwhile, add watercress, cucumbers, and mint leaves to bowl with reserved vinaigrette and toss to combine; season salad with salt and pepper. Top with peanuts and drizzle with olive oil.
5. Slice steak and serve with salad.

Broiled Steak and Asparagus with Feta Cream Sauce

Serves 4

Ingredients:

• Olive oil cooking spray
• 2 bunches asparagus
• 5 tablespoons extra virgin olive oil
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 sirloin tip steaks (each 1 to 1 ½ inches thick; about 2 ¼ pounds total)
• 1 cup (about 6 ounces) crumbled feta cheese
• ½ cup sour cream
• 2 tablespoons apple cider vinegar
• ¼ cup finely chopped fresh chives

Directions:

Preheat the broiler with a rack about 4 inches from the heat. Line a sheet pan with aluminum foil and mist a wire rack about the size of the sheet pan with cooking spray.

Snap off the bottom of one asparagus spear to see where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same spot. Place the trimmed asparagus on the prepared pan, drizzle with 3 tablespoons of the olive oil, sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper, and toss to coat.

Arrange the asparagus in a single payer around the perimeter of the pan and set the wire rack on top, nudging the asparagus aside as needed so the rack lies flat and even.

Blot the steaks dry with a paper towel. Season both sides with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Place the steaks on the wire rack.

Place the pan under the broiler (the steaks should be about an inch from the heat). Broil, flipping the steaks once, until well browned and charred at the edges, 4 to 5 minutes per side for medium-rare. (If you prefer your steak more or less done, adjust the cooking time accordingly.)


While the steaks and asparagus cook, make the feta cream sauce: Combine the feta cheese, sour cream, remaining 2 tablespoons olive oil, and cider vinegar in a food processor or blender. Puree the ingredients until smooth. Add salt and pepper to taste and give the sauce one last pulse. Pour the sauce into a bowl and fold in the chives.

Remove the pan from the broiler and allow the steak and asparagus to rest for 10 minutes on the rack. Transfer the steak to a cutting board before slicing it thinly against the grain. Serve the steak and asparagus with the feta cream sauce.