Recipes

RECIPE INGREDIENTS
6 cloves garlic, unpeeled
1 tablespoon extra-virgin olive oil
3/4 pound flank steak, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 medium red bell pepper
1 medium yellow bell pepper
4 large slices whole-wheat country bread, cut in half, or 8 small slices
2 tablespoons reduced-fat mayonnaise
1 cup mixed salad greens

Bistro Flank Steak Sandwich Recipe at Cooking.com
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DIRECTIONS
Preheat grill to medium-high.

Place garlic in the center of a piece of foil and drizzle with oil. Gather the foil together at the top to form a sealed packet. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper.

Place the garlic packet over indirect heat or the coolest part of the grill. Place the steak and bell peppers over direct heat or the hottest part of the grill. Cook the garlic until soft and golden brown, 8 to 10 minutes. Cook the peppers, turning occasionally, until the skin is blistered on all sides, about 10 minutes total. Cook the steak, turning once, until desired doneness, about 6 minutes per side for medium. Transfer the garlic packet, peppers and steak to a clean platter. Tent the steak with foil to keep warm.

Grill bread, turning once, until toasted, about 1 minute per side.

When the peppers are cool enough to handle, peel and discard the stems, seeds and ribs. Slice into wide strips and toss with the remaining 1/4 teaspoon salt in a small bowl. Peel the garlic and place it and the oil from the packet in another small bowl. Add mayonnaise and mash with a fork until combined. Slice the steak very thinly.

RECIPE INGREDIENTS
6 cloves garlic, unpeeled
1 tablespoon extra-virgin olive oil
3/4 pound flank steak, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1 medium red bell pepper
1 medium yellow bell pepper
4 large slices whole-wheat country bread, cut in half, or 8 small slices
2 tablespoons reduced-fat mayonnaise
1 cup mixed salad greens

Bistro Flank Steak Sandwich Recipe at Cooking.com
Source Ad
EatingWell Free Trial Issue!
DIRECTIONS
Preheat grill to medium-high.

Place garlic in the center of a piece of foil and drizzle with oil. Gather the foil together at the top to form a sealed packet. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper.

Place the garlic packet over indirect heat or the coolest part of the grill. Place the steak and bell peppers over direct heat or the hottest part of the grill. Cook the garlic until soft and golden brown, 8 to 10 minutes. Cook the peppers, turning occasionally, until the skin is blistered on all sides, about 10 minutes total. Cook the steak, turning once, until desired doneness, about 6 minutes per side for medium. Transfer the garlic packet, peppers and steak to a clean platter. Tent the steak with foil to keep warm.

Grill bread, turning once, until toasted, about 1 minute per side.

When the peppers are cool enough to handle, peel and discard the stems, seeds and ribs. Slice into wide strips and toss with the remaining 1/4 teaspoon salt in a small bowl. Peel the garlic and place it and the oil from the packet in another small bowl. Add mayonnaise and mash with a fork until combined. Slice the steak very thinly.

RECIPE INGREDIENTS

INDIRECT/MEDIUM HEAT
For the Sauce:
1 tablespoon olive oil
1/2 cup finely diced red onion
1 teaspoon minced garlic
1/2 cup chicken broth
1/4 cup ketchup
1/4 cup steak sauce
1 tablespoon finely chopped fresh parsley
1 tablespoon worcestershire sauce
1 1/2 teaspoons ground coffee
1/4 teaspoon freshly ground black pepper
For the Rub:
1 tablespoon cracked black pepper
2 teaspoons garlic salt
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 to 2 1/2 pounds tri-tip beef, about 1 1/2 inches thick
12 slices french bread
Oak, mesquite, or hickory chips soaked in water for at least 30 minutes

Santa Maria Tri-Tip Sandwich Recipe at Cooking.com
DIRECTIONS
TO MAKE THE BARBEQUE SAUCE: In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes. Puree the sauce in a food processor or blender. Allow to cool, cover and refrigerate until ready to use. Bring to room temperature before serving.

TO MAKE THE DRY RUB: In a small bowl, mix together the black pepper, garlic salt, mustard, paprika, and cayenne. Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.

Follow the grill's instructions for using wood chips. Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total. Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140 degrees F for medium-rare, 20 to 30 minutes more. Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.

RECIPE INGREDIENTS
1/4 cup olive oil
8 to 12 fresh serrano chiles, stemmed, seeded if desired
16 garlic cloves, peeled

Four 10- to 12-ounce 1-inch thick rib eye steaks

lime wedges, for garnish


Heat oil in small saucepan over medium heat until hot. Add serranos and saute until skins start to brown and chiles soften, about 2 minutes. Remove with slotted spoon; drain on paper towels. Add garlic and cook over low heat until soft and lightly browned, about 5 minutes. Transfer to paper towels and cool.

Using paring knife, make five or six 1-inch horizontal slits along edge of each steak. Stuff each slit with either garlic clove or chile. Sprinkle steaks with salt and pepper.

Grill steaks, or saute in a lightly oiled grill pan over high heat to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates and serve with lime wedges.