10/26/2014

Perfectly Grilled Steak Recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Perfectly Grilled Steak Recipe. Enjoy grilling and learn how to makePerfectly Grilled Steak.

Recipe courtesy of Bobby Flay

Total Time: 30 min
Prep: 15 min
Cook: 15 min

Yield: 4 servings
Level: Easy

Ingredients

4 1 1/4 -to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed
 

2 tablespoons canola or extra-virgin olive oil
 

Kosher salt and freshly ground pepper

Directions

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.

Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Photographs by Steve Giralt

Recipe courtesy of Bobby Flay for Food Network Magazine


More Grilled Recipes:

Barbecue steak with lime and mango salsa
Quick Barbecue Flank Steak
Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce Recipe
Grilled Sirloin Skewers with Peaches and Peppers Recipe
Grilled Meatloaf Stroganoff recipe
Texas BBQ Braised Beef Brisket Recipe


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10/17/2014

Grilled steak with yogurt marinade recipe

 
The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled steak with yogurt marinade recipe. Enjoy grilling and learn how to make Grilled steak with yogurt marinade.

Serves 2
10mins to prepare, 1hr to marinade and 10mins to cook
390 calories / serving


Ingredients

100g (3½oz) plain soy yogurt
1 clove garlic, crushed
juice from ½ lemon
1tsp salt
1tbsp ground paprika
2tbsp fresh thyme leaves
2 steaks

Mix the soy yogurt, garlic, lemon juice, salt, paprika and thyme together in small bowl. Place the steaks in a plastic sandwich bag with the marinade, ensuring they are well covered and seal. Allow to marinate at room temperature for about an hour.

Heat a griddle pan over a high heat until it’s very hot. Fry the steak for 2-3 minutes on each side. Remove from the pan and set aside on a warm plate to rest for about 3 minutes. 


From Tesco Real Food

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Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce
Grilled Sirloin Skewers with Peaches and Peppers Recipe
Grilled Meatloaf Stroganoff recipe
Texas BBQ Braised Beef Brisket Recipe
Iron Works BBQ's Boneless Beef Ribs Recipe
Beef burgers
 


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9/28/2014

Grilled Thai chicken recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Grilled Thai chicken recipe. Enjoy grilling and learn how to make Grilled Thai chicken.

Serves 4
10 mins to prepare and 15 mins to cook
540 calories / serving
Ingredients

4tbsp sweet chilli sauce
juice of 1 juicy lime, plus 1 to serve
4 corn-fed chicken breasts, skin removed
325g (11oz) pack fresh egg noodles
1tsp sesame oil
2tsp soy sauce
1tsp Grated Ginger
2 spring onions, shredded
1 red chilli, de-seeded and shredded
a small handful of basil
a small handful of mint
a small handful of coriander

Line the grill pan with foil and preheat the grill. Mix together the chilli sauce and lime and drizzle over the chicken breasts, covering them completely. Season with freshly ground black pepper.

Grill the chicken for 10-12 minutes, turning once, until it's just cooked through and golden. The marinade will caramelise on the meat in patches.

Cook the noodles according to packet instructions and stir through the sesame oil, soy and ginger.

Serve the chicken sliced on a bed of the noodles and spoon over any juices. Top with the spring onion and chilli, and scatter over the mixed herbs.
 

From Tesco Real Food

More Grilled Recipes:

Indian-spiced chicken with raita and tomato salsa
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Grilled chicken with harissa and cumin recipe  
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Lime and Pepper Grilled Chicken Breasts Recipe    
Classic Barbecue Chicken Recipe    

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9/19/2014

Indian-spiced chicken with raita and tomato salsa recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Indian-spiced chicken with raita and tomato salsa recipe. Enjoy grilling and learn how to make Indian-spiced chicken with raita and tomato salsa.

Serves 4
15mins to prepare, 30mins to marinate and 45mins to cook
370 calories / serving


Ingredients  
For the chicken
80g (3 1/4oz) tikka masala paste
2tbsp natural yogurt
4 large chicken thighs
 
For the salsa
30g (1 1⁄4oz) cashews
290g (9 1⁄2oz) cherry tomatoes, halved
1⁄2 cucumber, diced
squeeze of lemon juice
1tbsp chopped fresh mint leaves, plus extra leaves to serve
25g (1oz) mini pappadums, roughly crushed
 
For the raita
1⁄2 cucumber, finely diced
2tbsp chopped fresh mint leaves
125g (4oz) natural yogurt

Mix the tikka masala paste and the natural yogurt in a large, non-metallic mixing bowl, add the chicken thighs and turn to coat. Cover and marinate in the fridge for at least 30 minutes or overnight.

To make the salsa, toast the cashew nuts in a dry frying pan, stirring often, until golden brown. Allow them to cool, then roughly chop and mix with all the remaining salsa ingredients except the mini pappadums.

Combine all the raita ingredients in a separate bowl and season lightly.

If using a barbecue, put the chicken thighs over a medium-hot area, brush thickly with the marinade, season, and cook for about 20-25 minutes, turning occasionally until they’re cooked through.

Alternatively, cook the chicken pieces in an oven preheated to gas 6, 200°C, fan 180°C for 45 minutes until cooked through.

Stir the crushed pappadums into the salsa and serve with the chicken and the raita. Garnish with a few mint leaves.
 

From Tesco Real Food
 
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Simply Grilled Chicken Breasts
Grilled chicken with harissa and cumin recipe
Spicy Chicken Drumettes Recipe
Lime and Pepper Grilled Chicken Breasts Recipe    
Classic Barbecue Chicken Recipe    
Creamy Lemon-Pepper Orzo with Grilled Chicken Recipe

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9/13/2014

Char-grilled halloumi & vegetable skewers recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Char-grilled halloumi & vegetable skewers recipe. Enjoy grilling and learn how to make Char-grilled halloumi & vegetable skewers

Serves 6
5 mins to prepare and 7 mins to cook
340 calories / serving

Make these tasty halloumi and vegetable skewers as a brilliant vegetarian alternative to meat skewers. They are ideal for barbecues.


Ingredients  

1 lemon, halved
52ml (3 1/2 tbsp) extra-virgin olive oil
2 x 250g packs halloumi, drained and cut into 2cm (1in) cubes
2 red peppers, cut into 3cm (1 1/4in) squares
2 courgettes, halved lengthways and sliced into thick half-moons
handful fresh mint leaves, chopped

Brush the cut surfaces of the lemon with a little olive oil and place cut-sides down, on a hot barbecue, or in a hot griddle or frying pan. Cook for 1-2 minutes until caramelised. Remove from the heat.

Squeeze the juice from one half of the lemon into a bowl. Add the halloumi and vegetables, remaining olive oil and half the chopped mint, then toss to mix.

Thread the cheese and vegetables onto skewers (if using wooden ones, soak them first in water for 20 minutes to prevent scorching). Reserve the olive oil mixture.

Barbecue over hot coals, or cook in a smoking-hot griddle pan for 4-5 minutes, turning often.

Once cooked, remove the skewers from the heat and place on a serving dish. Drizzle with the remaining marinade, scatter with the reserved mint and serve with the other caramelised lemon half..
  


From Tesco Real Food

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9/09/2014

Barbecue steak with lime and mango salsa recipe


The Grilled Recipes Kitchen (The home of grilled food) invites you to try Barbecue steak with lime and mango salsa recipe. Enjoy grilling and learn how to make Barbecue steak with lime and mango salsa. 

Ingredients

For the steaks
1 tbsp light soft brown sugar
½ lime, juiced
4 steaks

For the salsa
1 medium mango, diced
1 ripe avocado, diced
1 red chilli, finely chopped
small handful of fresh coriander, chopped

A sweet and tangy twist on a cookout classic. Marinade steaks in a light, soft brown sugar and lime sauce and prepare a tropical salsa salad using mango, avocado, fresh coriander and lots more lime!

Mix the brown sugar and the lime juice together and pour over the steaks, turning to coat completely. Set aside for 10 minutes. Meanwhile, combine all the salsa ingredients in a bowl and season lightly.

Remove the steaks from the marinade, season, then lay them on a hot barbecue and cook undisturbed for 2-2½ minutes on each side for a medium-rare steak. Add another minute or so if you prefer medium to well-done steak. If using a griddle pan, set it over a medium to high heat until smoking hot and cook the steaks as above.

Loosely cover the steaks with foil and leave to rest for 3 minutes before 


From Tesco Real Food
 
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Quick Barbecue Flank Steak
Sirloin Skewers with Grilled Vegetable Couscous and Fiery Pepper Sauce Recipe
Grilled Sirloin Skewers with Peaches and Peppers Recipe
Grilled Meatloaf Stroganoff recipe
Texas BBQ Braised Beef Brisket Recipe
Iron Works BBQ's Boneless Beef Ribs Recipe


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8/27/2014

Simply Grilled Chicken Breasts Recipe

 
The Grilled Recipes Kitchen (The home of grilled food) invites you to try Simply Grilled Chicken Breasts recipe. Enjoy grilling and learn how to make Simply Grilled Chicken Breasts.

Recipe courtesy Melissa DArabian
SHOW: Ten Dollar Dinners
EPISODE: Simply Summer

Total Time: 52 min
Prep: 15 min
Inactive: 25 min
Cook: 12 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup vegetable oil
2 cloves garlic, smashed
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast halves
Roasted Tomato and Onion Dipping Sauce, recipe follows, optional
 

Roasted Tomato and Onion Dipping Sauce:
5 Roma tomatoes, halved (about 1 pound)*
1 yellow or white onion, quartered
3 cloves garlic, unpeeled
1/4 cup extra-virgin olive oil
2 teaspoons dried thyme
1 to 2 tablespoons water
Kosher salt and freshly ground black pepper
*Cook's Note: The tomatoes do not have to be "good" tomatoes

Directions

In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.

Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.

Preheat the grill to hot.

Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving.

Serve with Roasted Onion Tomato and Onion Dipping Sauce, if using.


Roasted Tomato and Onion Dipping Sauce:

Preheat the oven to 275 degrees F.

Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.

Yield: about 1 1/4 cups
 

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Spicy Chicken Drumettes Recipe
Lime and Pepper Grilled Chicken Breasts Recipe  
Classic Barbecue Chicken Recipe  
Creamy Lemon-Pepper Orzo with Grilled Chicken Recipe    
Grilled Chicken with Sriracha Glaze Recipe    

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