Grilled Cowboy Steak with Herbs and Peppers
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 643, total fat 46 G., saturated fats 19 G., proteins 45 G., carbohydrates 11 G., fiber 2 G., cholesterol 237 mg, sodium 1624 mg, sugar - G.
Calories 643, total fat 46 G., saturated fats 19 G., proteins 45 G., carbohydrates 11 G., fiber 2 G., cholesterol 237 mg, sodium 1624 mg, sugar - G.
Grilled Cowboy Steak with Herbs and Peppers - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 2-piece beef steak "Ribeye" on the bone (loin cut with bone thickness 5-7 cm and weight 1 kg), trim off excess fat
- 20 g dried porcini mushrooms
- 2 cloves garlic, chopped
- 1 tbsp. balsamic vinegar
- 1 tbsp. l. dark brown sugar
- 2 tbsp. Worcestershire sauce
- 2 tbsp chopped fresh rosemary
- 1/4 tsp dried pepper flakes
- Coarse salt
- 4 tbsp (60 g) butter, room temperature
- 2 feathers green onions, cut into rings
- 2 tbsp chopped fresh parsley
- 2 tbsp. l. olive oil
- 250 grams of small sweet peppers of different colors
- Juice of 1 lemon
We recommend
Recipes with similar ingredients: beef, porcini mushrooms, garlic, balsamic vinegar, brown sugar, Worcestershire sauce, rosemary, red pepper flakes, green onions, parsley, sweet pepper, lemon juice
Cooking the dish according to the recipe:
- Place the steak flat side down on a cutting board. Tie the meat tightly with kitchen string (including the bone) to help it hold its shape while cooking.
- Grind the mushrooms in a spice grinder or blender. Transfer the chopped mushrooms to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1.5 tablespoons rosemary, pepper flakes, and 2 teaspoons salt.
- Make 8 deep slits in the steak, 2.5 cm apart, and fill each with some of the mushroom mixture, then rub the outside with the remaining mixture. Place the steak on a platter, cover with plastic wrap, and refrigerate for 2-4 hours. Remove the steak from the refrigerator 1 hour before cooking.
- Meanwhile, in a bowl, combine the butter, green onions, parsley, the remaining 1 tablespoon Worcestershire sauce, 1/2 tablespoon rosemary, and 1 teaspoon salt. Cover and refrigerate.
- Preheat the grill to medium-high heat. Prepare the grill for indirect heat: For a gas grill, turn off the burners on one side and leave the burners on the other. For a charcoal grill, move the coals to one side.
- Brush the steak with olive oil, then place it on the cool side of the grill (not direct heat). Cover and cook, turning, until the meat reaches 115-120°F (43-48°C), about 20-30 minutes.
Transfer the steak to the hot side of the grill (direct heat) and continue grilling until the temperature reaches 135°F (55°C), another 3-5 minutes per side. The steak will be almost rare and still light pink inside. Transfer the steak to a cutting board, brush with a little of the herb butter mixture, and let it rest for 15 minutes. - Meanwhile, place the peppers on the grill and grill over direct heat, turning and brushing with lemon juice and salt, until charred, 8 to 10 minutes. Brush the cowboy steak with the remaining herb butter and serve with the roasted peppers.
Categories:
Similar recipes
