Best Grilled Shell Steaks With Garlic And Parsley Oil Recipes

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GRILLED AGED SHELL STEAKS WITH CHIMICHURRI



Grilled Aged Shell Steaks with Chimichurri image

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 9

4 New York strip steaks, about 12 ounces each
Chimichurri, recipe follows
Salt and pepper
1 cup Spanish olive oil
2 limes, juiced
4 cloves garlic
2 minced shallots
1 tablespoon each minced basil, thyme and oregano leaves
Salt and pepper

Steps:

  • Place steaks in a large baking dish and pour 1/2 of the chimichurri marinade over the steaks. Turn to coat the steaks. Cover and marinate in the refrigerator for 2 hours.
  • Preheat grill to high. Remove steaks from the refrigerator 20 minutes before grilling. Remove steak from marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until golden brown, turn over and continue grilling for 4 to 5 minutes for medium-rare doneness.
  • Remove from grill, let rest 10 minutes and serve with remaining chimichurri on the side.
  • Combine all ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use on 1/2 as a marinade and 1/2 as the finishing sauce.

GRILLED FLANK STEAK WITH GARLIC-PARSLEY SAUCE



Grilled Flank Steak With Garlic-Parsley Sauce image

Don't waste hours marinating flank steak before cooking it. Coating the grilled steak with a potent sauce adds just as much flavor. The recipe is from Cook's Country Magazine.

Provided by MsPia

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup fresh parsley, minced
1/4 cup red onion, minced
2 garlic cloves, minced
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1/8 teaspoon hot red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 lbs flank steaks

Steps:

  • Combine parsley, onion, garlic, vinegar, oil, pepper flakes, and salt and pepper to taste in a small bowl.
  • Season steak with kosher salt to taste.
  • Grilled over very hot fire until browned on both sides and slightly less done than you want, about 10 minutes.
  • Place steak in a baking dish and coat with parsley sauce.
  • Cover dish with foil and let rest for 5 minutes.
  • Slice steak thinly against the grain and serve with sauce remaining in baking dish.

SHELL STEAKS WITH RED WINE BUTTER



Shell Steaks with Red Wine Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 13

8 tablespoons unsalted butter, softened
3 cloves garlic, minced
1 shallot, minced
1 teaspoon coriander seeds, cracked
1/2 teaspoon black peppercorns, cracked
1/2 cup ruby port
1/2 cup red wine
2 teaspoons red wine vinegar
2 tablespoons minced fresh flat-leaf parsley
1 1/2 teaspoons kosher salt, plus additional for seasoning
Vegetable oil, for grill
4 (10 to 12-ounce) shell steaks (also called club steak or New York steak), about 1 1/4 inches thick
Freshly ground black pepper

Steps:

  • Melt 1 tablespoon of butter in a small saucepan over medium-high heat. Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes. Add the coriander seeds and peppercorns and cook until fragrant, about 30 seconds. Pull the pan from the heat and add the port and wine. Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite. (If cooking over electric or halogen, just keep cooking the mixture.) Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes. Set aside to cool.
  • Beat the remaining butter in a medium bowl with a handheld electric mixer or whisk until smooth and light. Add the reduced wine mixture, vinegar, parsley and 1 1/2 teaspoons salt and beat until evenly mixed.
  • Spread a 12-inch-long piece of plastic wrap on a work surface. Mound the butter across the plastic wrap, about 2 inches from edge nearest you. Fold the bottom edge of the plastic wrap over the butter and roll it up to make a 1-inch-wide log. Twist the ends together in opposite directions (like a party favor) and refrigerate until firm.
  • Prepare an outdoor grill with a high fire.
  • Brush grill grate lightly with oil. Season the steaks on both sides with salt and black pepper, to taste. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120 degrees F to 125 degrees F for rare; 125 degrees F to 130 degrees F for medium-rare; or 130 degrees F to 135 degrees F for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak topped with a 3/4-inch-thick slice of the wine butter.

GRILLED SHELL STEAK WITH TOMATO-SCALLION RELISH



Grilled Shell Steak with Tomato-Scallion Relish image

Provided by Food Network Kitchen

Categories     main-dish

Time 32m

Number Of Ingredients 10

1/3 cup extra-virgin olive oil
1 flank steak (about 11/2 pounds)
1 tablespoon herbes de Provence
Kosher salt and freshly ground black pepper
3 ripe medium tomatoes
1 bunch scallions, trimmed
8 whole garlic cloves, unpeeled
1 tablespoon balsamic or red wine vinegar
1/4 teaspoon Worcestershire sauce
Grilled thick slices crusty bread, for serving

Steps:

  • 1. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Lightly rub steak with some olive oil and sprinkle with herbes de Provence and salt and pepper to taste. Place tomatoes, scallions, and garlic cloves in a large bowl, coat with 1 tablespoon of olive oil and season with salt and pepper to taste.
  • 2. Place steak on grill, arrange vegetables around it, and grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120degreesF to 125degreesF for rare; 125degreesF to 130degreesF for medium-rare; or 130degreesF to 135degreesF for medium, and the vegetables are charred. Transfer steak and vegetables to a cutting board and let rest 5 minutes.
  • 3. Core tomatoes once cool enough to handle. Squeeze garlic cloves from their skins and chop with tomatoes and scallions until chunky. Transfer vegetable relish, including juice, to a bowl and stir in remaining olive oil, vinegar, and Worcestershire sauce. Season to taste with salt and pepper. Slice meat against grain and on an angle, and transfer to a plate or platter. Serve with relish and grilled bread.

Nutrition Facts : Calories 409, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 40 milligrams, Sodium 366 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 29 grams

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