Best 11 Pan Grilled Steak With Balsamic Peppers Recipes

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Indulge in the tantalizing flavors of pan-grilled steak with balsamic peppers, a culinary masterpiece that combines the richness of seared meat with the tangy sweetness of caramelized peppers. Embark on a culinary journey as we delve into the secrets of creating this delectable dish, exploring the perfect cut of steak, the art of seasoning, and the technique of pan-grilling to achieve a succulent and flavorful steak. Discover the delightful interplay of textures and flavors as the tender steak pairs harmoniously with the tender-crisp peppers, enhanced by the acidity of balsamic vinegar, creating a symphony of flavors that will captivate your taste buds. Prepare to elevate your home cooking skills and impress your family and friends with this extraordinary dish, a testament to the culinary artistry that awaits you in the world of pan-grilled steak with balsamic peppers.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED STEAKS BALSAMICO



Grilled Steaks Balsamico image

Provided by Food Network

Categories     main-dish

Time 2h24m

Yield 4 servings

Number Of Ingredients 5

2/3 cup prepared balsamic vinaigrette
1/4 cup fig preserves or chopped dried figs
4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) or boneless beef chuck eye steaks, cut 1-inch thick
Salt and freshly ground pepper
1 package (5.2 ounces) herb and garlic soft spreadable cheese

Steps:

  • Place marinade ingredients in a blender or food processor; process until blended. Place steaks in a large resealable plastic bag. Pour marinade over steaks and turn to coat. Seal bag and marinate steaks in the refrigerator for at least 2 hours.
  • Preheat a grill to medium heat.
  • Remove steaks from marinade; discard marinade. Place steaks on grill over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, to taste.
  • Meanwhile, heat cheese in small saucepan over medium-low heat until melted, stirring frequently, about 2 to 4 minutes. Serve steaks with cheese sauce.

JOHNNY GARLIC'S GRILLED PEPPERED STEAK WITH CABERNET BALSAMIC SAUCE



Johnny Garlic's Grilled Peppered Steak with Cabernet Balsamic Sauce image

Provided by Guy Fieri

Categories     main-dish

Time 5h5m

Yield 4 servings

Number Of Ingredients 9

2 pounds flank steak or tri-tip, cut into 8-ounce pieces
4 tablespoons black peppercorns, lightly cracked
2 tablespoons kosher salt
3 tablespoons extra-virgin olive oil
1/4 cup red onion, minced
1 tablespoon garlic, minced
1 cup Cabernet Sauvignon
1/2 cup balsamic vinegar
2 tablespoons brown sugar

Steps:

  • Preheat grill to high heat.
  • Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.
  • In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
  • Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.
  • Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.

PAN-GRILLED STEAK WITH BALSAMIC PEPPERS



Pan-Grilled Steak with Balsamic Peppers image

This is one of my favorite ways to serve steak. The smell of the peppers cooking in the balsamic vinegar is tantalizing! Very easy and impressive.

Provided by Mirj2338

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 (6 ounce) steaks
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1/4 cup olive oil (try to use extra-virgin)
2 red bell peppers, cut into strips
2 yellow bell peppers, cut into strips
3 cloves garlic, minced
1/4 cup balsamic vinegar

Steps:

  • Heat a large, heavy-bottomed pan on medium-high heat until hot.
  • Sprinkle steaks with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
  • Cook to desired doneness, about 2-3 minutes on each side for medium-rare.
  • Remove steaks from the pan and set aside to keep warm.
  • Add the olive oil to the pan until hot, about 1 minute.
  • Add the peppers and cook, stirring often, until browned and soft, about 8 minutes.
  • Add the garlic, vinegar and the remaining salt and pepper.
  • Cook, stirring often, until all the liquid evaporates, about 2 minutes.
  • Serve the peppers over the steaks.

GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK



Grilled Balsamic and Soy Marinated Flank Steak image

Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.

Provided by DENMOZZ

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 55m

Yield 4

Number Of Ingredients 10

½ onion, chopped
3 cloves garlic, chopped
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup soy sauce
1 tablespoon Dijon mustard
1 tablespoon rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds flank steak

Steps:

  • Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
  • Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
  • Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g

GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS



Grilled Balsamic Flank Steak With Peppers and Onions image

Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h45m

Yield Serves 4 to 6

Number Of Ingredients 11

1 1/4 to 1 1/2 pounds flank steak, patted dry and pierced at approximately 1 1/2-inch intervals with the tines of a fork
Kosher salt and freshly ground pepper
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 tablespoons light-brown sugar
1 tablespoon extra-virgin olive oil, plus more for grill
3 rosemary sprigs
1 large sweet onion, such as Vidalia, cut into scant 1/2-inch-thick rounds
2 red or orange bell peppers, stems, ribs, and seeds removed, cut into scant 1/2-inch-thick rounds
Crusty bread, for serving (optional)

Steps:

  • Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
  • Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.

GRILLED STEAK WITH BALSAMIC TERIYAKI SAUCE



Grilled Steak with Balsamic Teriyaki Sauce image

Don't reach for that bottle of steak sauce the next time you grill. Instead, make your own upscale condiment with ingredients you have on hand.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h

Yield 4

Number Of Ingredients 12

4 - 1 1/2-inch thick (2 pounds) filet mignon steak
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 1/2 tablespoons unsalted butter
1 shallot, minced
2 cloves garlic, finely minced
1 cup balsamic vinegar
2 teaspoons sugar
1/4 cup Progresso™ beef flavored broth (from 32-ounce carton)
2 tablespoons soy sauce
1 tablespoon mirin (sweet rice wine)

Steps:

  • Preheat the oven to 450°F. Season the filets with salt and pepper on both sides. Let the filet mignon rest at room temperature for 20 minutes. While the steaks are resting prepare the Balsamic Teriyaki Sauce.
  • In a sauce pan, melt the butter until bubbling. Add shallots and garlic; cook for 3 minutes or until the aromatics are soft and sweet (watch to make sure you don't burn the shallots or garlic). Add the balsamic vinegar; bring to a boil. Once boiling, reduce the temperature. Simmer for 15 minutes until the sauce is reduced in half. The balsamic should be thick, glossy and coat the back of a spoon.
  • Add the sugar, broth, soy sauce and mirin. Stir well and bring to a boil. When it reaches a boil, immediately turn the heat to low and let simmer for 5 minutes.
  • Heat a large frying pan over high heat until almost smoking. Add the cooking oil and swirl to coat. Place the steak filets in the frying pan, not touching. Cook for 2 minutes, turn the steaks over and cook an additional minute.
  • Transfer the steaks to an ungreased baking sheet; place in oven. Cook for 4-6 minutes; depending on desired degree of doneness. For medium-rare, the internal temperature of the filet mignon should read 140°F-150°F. Remove to a plate and let rest for 5 minutes before serving. Serve with balsamic teriyaki poured over the steaks.

Nutrition Facts : Calories 500, Carbohydrate 18 g, Cholesterol 105 mg, Fat 1, Fiber 0 g, Protein 50 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 12 g, TransFat 1 g

GRILLED STRIP STEAKS WITH BALSAMIC ONIONS



Grilled Strip Steaks with Balsamic Onions image

Fancy entrée for four in 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 medium red onion, thinly sliced
1/4 cup balsamic vinaigrette dressing
1 cup sliced fresh mushrooms
4 beef boneless top loin (New York strip) steaks, about 1/2 inch thick (6 oz each)
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon garlic pepper blend
1/4 teaspoon ground cumin

Steps:

  • Heat closed medium-size contact grill for 5 minutes. In medium bowl, toss onion with dressing. Remove onion from dressing with tongs; place on grill. Reserve dressing in bowl. Close grill. Grill 4 minutes.
  • Meanwhile, toss mushrooms with dressing in bowl. Add mushrooms to grill with onions. Close grill. Grill 2 to 4 minutes or until vegetables are tender. Remove vegetables from grill; cover to keep warm.
  • Brush beef steaks with remaining dressing in bowl. Sprinkle both sides of steaks with salt, chili powder, garlic pepper and cumin. Place on grill. Close grill. Grill 3 to 5 minutes or until desired doneness. Serve onions and mushrooms with steaks.

Nutrition Facts : Calories 330, Carbohydrate 4 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 2 g, TransFat 1/2 g

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE



Rib Eye Steaks with Balsamic Vinegar Glaze image

Categories     Sauté     Low Carb     Quick & Easy     Vinegar     Rosemary     Steak     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 5

2 3/4-inch-thick boneless rib eye steaks or other tender beefsteaks (about 6 ounces each)
3 teaspoons olive oil
1/3 cup chopped shallots
2 teaspoons chopped fresh rosemary
3 tablespoons balsamic vinegar

Steps:

  • Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
  • Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

PAN-GRILLED STEAK



Pan-Grilled Steak image

Biftek à la Parrilla. This recipe uses only two ingredients for the marinade, yet the results belie the simplicity. Of course, steak is at its best when it is well marbled. Cuts such as beef filet, New York steak, porterhouse, or T-bone are recommended. Pan-Grilled Steak recipe.

Provided by Shirley Lomax Brooks

Categories     Beef     Low Carb     Quick & Easy     Steak     Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 4

Ingredients
4 beef steaks, 1 inch thick
1/2 cup olive oil
2 tablespoons coarse kosher or sea salt

Steps:

  • Directions
  • Marinate the steaks in olive oil for at least 30 minutes. Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides. Heat a well-seasoned cast-iron skillet over a high setting. When hot add the steaks and char on one side. Turn the heat down to medium and continue cooking for about 3 minutes for medium rare. Turn the steaks with tongs and turn up the heat to high. Be careful not to cut into the steaks while turning so that you don't lose any of the juices. Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare. Add 2 to 3 minutes per side for well-done steaks. Serve with a green salad, Aji Asado (roasted marinated peppers), and Papas al Horno (roasted potatoes).
  • Variations:
  • If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element. When browned, turn steaks with tongs and brown the other side. Total cooking time with this method is about 5 minutes per side for medium rare.
  • Less time is required for gas broilers and outdoor charcoal barbecues. If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch. Return the meat to the hotter area to char the second side and then move it back over the drip pan.

PAN-GRILLED STEAK (BIFTEK à LA PARRILLA)



Pan-Grilled Steak (Biftek à La Parrilla) image

This recipe is from Shirley Lomax Brooks's book Argentina Cooks! Steak is at its best when it is well marbled. Cuts such as beef filet, New York steak, porterhouse, or T-bone are recommended. Prep time includes time for marinating.

Provided by lazyme

Categories     Steak

Time 38m

Yield 4 serving(s)

Number Of Ingredients 3

4 beef steaks, 1 inch thick
1/2 cup olive oil
2 tablespoons kosher salt or 2 tablespoons sea salt

Steps:

  • Marinate the steaks in olive oil for at least 30 minutes.
  • Drain off the oil - leaving a light film of oil on the steaks - and salt the steaks on both sides.
  • Heat a well-seasoned cast-iron skillet over a high setting.
  • When hot add the steaks and char on one side.
  • Turn the heat down to medium and continue cooking for about 3 minutes for medium rare.
  • Turn the steaks with tongs and turn up the heat to high.
  • Be careful not to cut into the steaks while turning so that you don't lose any of the juices.
  • Sear the second side of the steaks, then turn the heat to medium and cook for another 3 minutes to medium rare.
  • Add 2 to 3 minutes per side for well-done steaks.
  • Variations:.
  • If using an electric oven broiler, char one side of the steaks on a high broil on a preheated broiler pan with the rack as close as possible to the broiler element.
  • When browned, turn steaks with tongs and brown the other side.
  • Total cooking time with this method is about 5 minutes per side for medium rare.
  • Less time is required for gas broilers and outdoor charcoal barbecues.
  • If using the latter, char meat directly on a rack over very hot coals on the hottest part of the barbecue, then move the meat to a cooler area of the rack over the drip pan leaving the barbecue lid open about one inch.
  • Return the meat to the hotter area to char the second side and then move it back over the drip pan.

BALSAMIC-SEASONED STEAK



Balsamic-Seasoned Steak image

This simple recipe ensures a tender steak without a long marinating time. Steak sauce and balsamic vinegar are a great team, and you can't go wrong with melty Swiss on top.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1 beef top sirloin steak (3/4 inch thick and 1 pound)
1/4 teaspoon coarsely ground pepper
2 tablespoons balsamic vinegar
2 teaspoons steak sauce
2 ounces sliced reduced-fat Swiss cheese, cut into thin strips

Steps:

  • Preheat broiler. Place steak on a broiler pan; sprinkle with pepper. Broil 4 in. from heat 7 minutes. Meanwhile, mix vinegar and steak sauce., Turn steak; drizzle with 1 tablespoon vinegar mixture. Broil just until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes. , Remove steak to a cutting board; let stand 5 minutes. Cut steak into 1/4-in. slices; return to broiler pan, arranging slices close together. Drizzle slices with remaining vinegar mixture; top with cheese. Broil just until cheese is melted, 30-60 seconds.

Nutrition Facts : Calories 188 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

Tips:

  • Choose the right cut of steak: Ribeye, strip loin, and tenderloin are all good choices for pan-grilling. Look for steaks that are at least 1 inch thick.
  • Season the steak generously: Use a combination of salt, pepper, and your favorite herbs and spices. Let the steak rest for at least 30 minutes before cooking.
  • Heat your pan over high heat: A well-seasoned cast iron skillet is ideal for pan-grilling steak. Heat the pan over high heat until it is smoking.
  • Sear the steak: Place the steak in the hot pan and cook for 2-3 minutes per side, or until a nice crust has formed. Reduce the heat to medium and continue to cook the steak for 5-7 minutes per side, or until it reaches your desired doneness.
  • Rest the steak: Once the steak is cooked, remove it from the pan and let it rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.

Conclusion:

Pan-grilling steak is a great way to cook a delicious and flavorful steak. By following these tips, you can ensure that your steak is cooked to perfection. Serve your steak with your favorite sides, such as roasted potatoes, grilled vegetables, or a simple salad.

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