Best Garlicky Steak Recipes

GARLICKY BLUE CHEESE STEAK

Steps:

• Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
• Mix butter and blue cheese together in a mixing bowl. Refrigerate until ready to use.
• Season steak pieces on one side with salt and pepper. Flip and add 3 drops liquid smoke, salt, and pepper to each piece of steak.
• Place steak pieces on the grill pan. Close oven and set timer for 6 minutes. Flip steak pieces after 3 minutes and spread minced garlic evenly on top. Press "Start" again to continue cooking.
• Allow steaks to rest for a few minutes before transferring to a serving plate. Garnish with blue cheese butter mixture.

BARBECUED STEAK BRAZILIAN-STYLE, WITH GARLICKY MARINADE AND DIPPING SAUCE

Steps:

• Pour 1/2 cup of the chimichurri into a large resealable plastic bag. Add the skirt steaks and marinate overnight in the refrigerator. (Reserve the rest of the chimichurri for serving).
• Prepare a hot fire in a grill. (Prepare the onions while the grill heats.)
• Remove the steaks from the marinade and, turning once, grill to desired doneness. (Because they are thin and have been marinating overnight, they will cook very fast.)
• Cut each steak in two, arrange them in the center of four warm plates, and season with salt and pepper. Top with the onions and garnish with the olives and parsley. Serve with the reserved chimichurri on the side.
• Recommended wine: A Nebbiolo d'Alba or a Cabernet Sauvignon from Mendoza, Argentina.

BRAZILIAN-STYLE BARBECUED STEAK WITH A GARLICKY MARINADE AND DIPPING SAUCE

Steps:

• Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.
• To cook the steaks, prepare a medium-hot grill.
• Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.)
• Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.

GARLICKY STEAK WITH CARROT, WALNUT AND DILL SALAD

Steps:

• Zest the lemon and combine zest in a bowl with 1 teaspoon salt, the pepper, garlic and coriander, and rub with your fingers to make an even paste. Stir 1 teaspoon mixture into yogurt, and set aside. Pour 3 tablespoons olive oil over the remaining mixture. Rub on both sides of the steak; place the steak in a bowl or a large resealable bag and set aside for 30 minutes, or refrigerate up to overnight.
• Meanwhile, make the salad: Juice the lemon into a large bowl, and whisk together with the remaining 2 tablespoons olive oil and 1/2 teaspoon salt. Shave the carrots into the bowl with a vegetable peeler or a mandoline, making long, thin shavings (like ribbons). Toss together with the dressing and walnuts and set aside while you grill the steak.
• Light the grill or heat the broiler. Remove the steak from the marinade and brush off any excess. (A dry steak yields a better, crisper sear.) Grill the meat over direct heat until char lines appear and meat is done to taste, 5 minutes per side for medium-rare, or broil until charred, 3 to 5 minutes per side.
• Let the meat rest for 5 minutes before slicing against the grain. Toss the dill with the carrot salad. Spread a thin layer or a dollop of lemon-garlic yogurt on each plate, and top with the steak and salad.

GRILLED STEAK WITH GARLICKY BLUE CHEESE BUTTER

Steps:

• 1. Remove steaks from fridge about 30 minutes prior to grilling; brush olive oil over steaks and season to your liking. I used kosher salt, black pepper and Everglades All Purpose seasoning.
• 2. Using a hand mixer, combine all ingredients for blue cheese butter; beat at medium speed until creamy. Spoon into small container with lid or cover with plastic wrap until ready to use.
• 3. Grill steaks to desired doneness (4 to 5 mins on each side for medium rare); spread about a tablespoon of blue cheese butter over hot steaks and serve.
• 4. Photo is the Garlic Spread I used to make my Blue Cheese Butter. I found this spread in the bakery section of the grocery store where the fresh bread are located. Leftover Blue Cheese butter will keep well in refrigerator. This butter would be good on a baked potato too.

GARLICKY STEAK

Steps:

• Rub the steak on both sides with a mixture of the garlic, pepper, and salt, pressing in the mixture with your fingers. Place the asparagus in a shallow dish and drizzle with the oil. For sauce, in a medium skillet stir together the broth and wine; cook over high heat for 4 to 5 minutes or until mixture is reduced to 1/4 cup. Whisk in mustard; keep warm.
• Preheat grill on high setting, if available, or see Conventional Method below. Place steak on the grill rack; if using a covered grill, close lid. Grill until steak is desired doneness (for a covered grill, allow 3 to 4 minutes for medium rare or 5 to 7 minutes for medium- For an uncovered grill, allow 6 to 8 minutes for medium rare or 8 to 10 minutes for medium, turning steak once). If space allows, add asparagus to covered grill for the last 2 to 3 minutes or for uncovered grill the last 4 to 5 minutes of grilling; cook asparagus until crisp-tender.
• Spoon sauce on serving plate; cut steak in half crosswise; serve steak halves atop sauce with asparagus on top.
• Conventional Method: Prepare as above but place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium, turning once and adding asparagus to the rack of the broiler pan the last 2 minutes of broiling; serve as directed above.