Include in Print View:

Grilled Beef

Grilled Beef recipe image
This Greek main features &# 226;ÂÂ2 lb large shrimp, peeled, Tablespoons harissa paste, Cups cherry tomatoes, âÂÂ2 cup water. It delivers sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 52.1
Dietary: Gluten-free
Description
This Greek main features &# 226;ÂÂ2 lb large shrimp, peeled, Tablespoons harissa paste, Cups cherry tomatoes, âÂÂ2 cup water. It delivers sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • âÂÂ2 lb large shrimp, peeled
  • 3 Tablespoons harissa paste
  • 2 Cups cherry tomatoes
  • âÂÂ2 cup water, the vinegar, sugar, 1 tablespoon salt, the
Directions
  1. 1
    and deveined, with tails intact Harissa Shrimp & Grits Bowl Harissa Shrimp & Grits Bowl WITH KALE & PRESERVED LEMON If your butcher doesnâÂÂt carry flank steak, skirt, flatiron, or hanger steak will work equally well here.
  2. 2
    A crumbly, pungent blue cheese is a good substitute for the feta, and a small red onion can replace the shallots.
  3. 3
    Make the chimichurri; set aside.
  4. 4
    To make the pickled shallots, put the shallots in a heatproof bowl.
  5. 5
    In a small saucepan over medium-high heat, combine peppercorns, and bay leaf.
  6. 6
    Bring to a simmer, stirring until the sugar and salt are dissolved.
  7. 7
    Pour over the shallots, making sure they are completely submerged, and let cool.
  8. 8
    Use right away, or
  9. 9
    transfer the shallots and their liquid to an airtight container and
  10. 10
    refrigerate for up to 1 week.
  11. 11
    Heat a grill pan over high heat.
  12. 12
    Cook the corn until evenly charred, about 8 minutes total.
  13. 13
    When the corn is cool enough to handle, cut the kernels from the cobs.
  14. 14
    Set aside.
  15. 15
    Season the steak with salt and pepper.
  16. 16
    Brush the pan with the oil.
  17. 17
    Grill the steak until cooked to your liking, about 4 minutes per side for medium-rare.
  18. 18
    Transfer to a cutting board, cover loosely with aluminum foil, and let rest for 5

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 52.1kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 38.0mg13%
Sodium 156.6mg7%
Total Carbohydrate 6.9g3%
Dietary Fiber 1.9g8%
Sugars 4.3g
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, cherry, cup, cups, greek, grilled, grilling, harissa, large, main, paste, peeled, salt, shrimp, simmering, sugar, tablespoon, tablespoons, title, tomatoes
Read it online: https://www.chefs-mate.com/recipe/grilled-beef-6/