GRILLED HERB-CRUSTED TOP LOIN STEAKS
A blend of herbs creates a smoky, crunchy coating on grilled beef steaks.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 2
Number Of Ingredients 6
Steps:
- Mix all ingredients except beef in small bowl. Rub and press mixture into all surfaces of beef. Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Heat coals or gas grill for direct heat. Grill beef uncovered 4 to 5 inches from medium heat 1 minute on each side to seal in juices. Cover and grill 6 to 10 minutes longer for medium doneness, turning once.
Nutrition Facts : Calories 295, Carbohydrate 1 g, Cholesterol 120 mg, Fiber 0 g, Protein 46 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 90 mg
HERB-CRUSTED FLANK STEAK WITH CHERRY TOMATOES AND OLIVES
Categories Beef Garlic Olive Tomato Fourth of July Low Carb Vinegar Rosemary Steak Summer Grill/Barbecue Tarragon Thyme Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- For steak:
- Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
- For tomatoes:
- Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
- Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
- Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.
GRILLED FLANK STEAK WITH OLIVE AND HERB SAUCE
This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches if they like.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h35m
Number Of Ingredients 6
Steps:
- Let steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium-rare. Let steaks rest, loosely tented with foil, 10 minutes.
- Meanwhile, mix together olives, peperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving.
- Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauce on top; serve remaining sauce on the side.
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