Time 2h45m Yield 6 servings Number Of Ingredients 8 Steps:
In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the brown sugar, coffee, garlic, chipotle powder, and red pepper flakes. Pat the steaks dry with paper towels, place them in a baking dish, and rub them all over with the olive oil. Rub the steaks on both sides with the spice mix, using it all. Cover the dish and refrigerate for at least 2 hours to allow the flavors to get into the meat. When ready to cook, heat enough charcoal to cover half of the grill (I fill a charcoal chimney 3/4 full). Pour a layer of hot coals on one side of the grill, leaving the other side empty. Cook the steaks on the hot side of the grill for exactly 2 minutes on one side, turn them over, and cook for exactly 2 minutes on the other side. Move the steaks to the cool side of the grill, put the lid on, check to be sure the vents are open, and cook for 8 to 10 minutes, until an instant-read thermometer inserted sideways into the middle of the steak registers between 115 and 120 degrees for medium rare and 120 and 125 degrees for medium. Transfer the steaks to a plate, cover the plate tightly with aluminum foil, and allow to rest for 15 minutes. Remove the foil after 15 minutes or the steaks will continue to cook. Slice the steaks, sprinkle with salt, and serve hot or warm.
Time 20m Yield 4 servings. Number Of Ingredients 9 Steps:
In a small bowl, combine the first eight ingredients. Rub about 1 teaspoon of spice mixture over each side of steaks. , Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Time 5m Yield 6 Number Of Ingredients 8 Steps:
Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.
Time 30m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth. Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight. When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.
Yield Serves 2 generously Number Of Ingredients 10 Steps:
Prepare grill if using. Cut steak into large pieces to fit on a grill or in a ridged grill pan. In a small bowl stir together chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over meat. Marinate meat in a resealable plastic bag, chilled, 20 minutes. Grill steak on a well-oiled rack set about 4 inches over glowing coals or in hot well-seasoned ridged grill pan over moderately high heat 3 to 5 minutes on each side, or until just springy to touch, for medium-rare meat. Let steak stand on a cutting board 5 minutes and cut across grain on the diagonal into thin slices. Serve steak with tortillas.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Combine all ingredients except steak in a large resealable plastic bag, mix well. Add steak, turn to coat. Seal bag and refrigerate for 8 hours or overnight. When ready to grill, remove steak from marinade, reserving the marinade. Grill steak to desired doneness. Meanwhile, in medium saucepan bring reserved marinade to a boil. Reduce heat and cook 5 to 8 minutes or until slightly thickened. Serve grilled steak with hot marinade.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat a charcoal grill or the oven broiler. In a small bowl blend the salt, curry powder, black pepper, and anise and sesame seeds. Sprinkle the tuna steaks on both sides with the mixture. Coat evenly and press down so that the mixture adheres well to the steaks. Brush both sides with the oil. Cover with plastic and let stand for 15 minutes at room temperature. If the tuna is to be grilled make sure the grill is very clean and hot before cooking. Place the steaks on the hot grill. For rare, cook for about 1 1/2 minutes, turn them, and cook for 1 1/2 minutes more. For greater doneness, cook a little longer on each side. If oven-broiled, arrange the steaks on a rack and place under the broiler about 4 inches from the heat. Broil for 2 minutes with the door partly open. Turn the steaks and continue broiling, leaving the door open for rare. Remove, and let stand before serving. To serve, place the mixed green salad in the center of the plate. Cut the tuna into thin slices on the bias and place the slices around the salad.
Yield Makes 6 servings Number Of Ingredients 12 Steps:
Stir together 3/4 cup soy sauce, Sherry, sugar, 1 1/2 tablespoons garlic, 1 tablespoon sesame oil, and red pepper flakes in a 13- by 9- by 2-inch baking dish until sugar is dissolved, then add steaks, turning to coat. Marinate steaks, turning once, 1 hour. Prepare grill for cooking. Stir together cilantro, vegetable oil, lime juice, remaining 3 tablespoons soy sauce, remaining 1 1/2 teaspoons garlic, remaining 1/2 teaspoon sesame oil, and chile if using. When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill steaks on a lightly oiled rack 3 to 4 minutes on each side for medium-rare. Let steaks stand on a cutting board 5 minutes, then top with some sauce and cut crosswise into 3/4-inch-thick slices. Serve remaining sauce on the side.
More about “spicy grilled steaks recipes”
Yield Serves 2 Number Of Ingredients 10 Steps:
In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste. Pat the paste onto both sides of each salmon steak. Heat an oiled ridged grill pan over moderately high heat until it is smoking and in it sauté the salmon for 3 to 4 minutes on each side, or until it is cooked through. While the salmon is cooking, in a small skillet cook the butter over moderate heat, swirling the skillet, until it is dark brown, but do not let it burn. Transfer the salmon to heated plates and pour the butter over it.
