Best Basil Marinated Steak Recipes

Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction image

Provided by Bobby Flay

Time 4h55m

Yield 4 to 6 servings

Number Of Ingredients 16

4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterflied
Salt and pepper
1/4-pound thinly sliced prosciutto
1/4-pound thinly sliced fontina cheese
14 fresh basil leaves
Olive oil
Cabernet-Shallot Reduction, recipe follows
2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
Salt
1 tablespoon honey

Steps:

Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
Heat grill to high.
Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.
Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.
Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.

T-Bone Steak with Tamarind Barbecue Sauce and Basil-Marinated Tomatoes image

Provided by Bobby Flay

Time 1h32m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons olive oil
1 red onion, coarsely chopped
3 cloves garlic, coarsely chopped
8 canned plum tomatoes and their juices, coarsely chopped
1/4 cup ketchup
1 cup water
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
2 tablespoons molasses
2 tablespoons tamarind concentrate or paste
1 habanero pepper, chopped
2 tablespoons ancho chile powder
1 tablespoon paprika
Salt and freshly ground pepper
4 T-bone steaks (about 10 ounces each)
Olive oil
1 pint cherry tomatoes, halved
1/4 cup basil chiffonade
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground pepper

Steps:

Heat oil in a large saucepan over medium-high heat. Add onions and garlic and cook until soft. Add remaining ingredients and cook for 20 minutes. Place mixture in a blender and blend until smooth. Return to the saucepan and cook an additional 15 to 20 minutes, or until thickened. Preheat grill. Reserve 1 cup of the sauce. Brush steaks with olive oil and season with salt and pepper to taste. Place on the grill and grill for 4 to 5 minutes, or until golden brown. Turn the steaks over and continue grilling for 5 to 6 minutes. During the last 2 minutes of grilling, brush the steak with some of the sauce and grill for 1 minute on each side. Remove the steaks from the grill and brush with the reserved barbecue sauce. Serve with the Basil-Marinated Tomatoes on the side.
Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Basil Marinated Steak image

Provided by BrendaBB

Categories Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup Worcestershire sauce
1/4 cup chopped fresh basil
1/4 cup red wine vinegar
2 tablespoons olive oil
2 tablespoons honey
2 garlic cloves, minced
1/4 teaspoon fresh coarse ground black pepper
1 1/2 lbs boneless beef top round steaks (1 to 1 1/2 in thick)

Steps:

In a large nonmetal dish or resealable food storage plastic bag, combine all ingredients except steak; mix well. Add steak and turn to coat.
Cover dish or seal bag; refrigerate atleast 4 hours or overnight to marinate.
Heat grill. When ready to grill, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat. Cook 10 to 15 minutes or until desired doneness, turning once or twice.
To serve, cut steak across grain into slices; place on serving platter.

Nutrition Facts : Calories 283.9, Fat 15.8, SaturatedFat 5, Cholesterol 69.2, Sodium 281.9, Carbohydrate 10.7, Fiber 0.1, Sugar 8.1, Protein 24.5

RED WINE MARINATED FLANK STEAK FILLED WITH PROSCIUTTO, FONTINA AND BASIL image

Yield 4 people

Number Of Ingredients 10

4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterfiled
Salt and pepper
1/4-pound thinly sliced prosciutto
1/4-pound thinly sliced fontina cheese
14 fresh basil leaves
Olive oil
Cabernet-Shallot Reduction, recipe follows

Steps:

Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Heat grill to high. Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places. Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction. Cabernet-Shallot Reduction: 2 teaspoons olive oil 3 shallots, finely chopped 1 bottle Cabernet wine 1 teaspoon black peppercorns Salt 1 tablespoon honey Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.