Grilled Tuna Steak

Grilled Tuna Steak

Ingredients:
- 1 tuna steak
- pinch of salt and pepper
- 3 Tbs. extra-virgin olive oil, divided
- 2 Tbs. soy sauce
- 1 tsp freshly minced ginger
- 2 cloves garlic, minced
- 1/2 cup chopped parsley
- juice of 1 lime, plus the zest
- 1 tsp sugar
- 1/2 avocado, thinly sliced
- 4 cups spinach

Instructions:

1.Season both sides of the tuna with salt and pepper.

2.In a small bowl, whisk together 2 Tbs. oil, soy sauce, ginger, garlic, parsley, lime juice, zest, and sugar. Add the fish and marinate for at least 2 hours in the fridge.

3.In a small skillet heat the last Tbs of oil. Add the spinach and wilt slightly. Toss in a teeny pinch of salt and pepper. Remove from heat and set aside.

4.Remove the fish from the marinade and grill (or sear) for 2 minutes on each side.

5.Pour the remaining marinade into a small saucepan and reduce until it becomes thick, 2 minutes.

6.Top the wilted spinach with the grilled fish, followed by the sliced avocado and a nice drizzle of the reduction.


NOTE:
How to make Grilled Citrus Tuna Steak. This is a quick and simple way of cooking the most delicious easy dinner recipe which will be ready for you and your family in 30 minutes! The ultimate 30 min tuna steak meal! Often the best way to really get into cooking is finding simple and quick recipes that are delicious and fun to make and easy to bake.

Easy Steak Recipes-4 Easy New Quesadilla Ideas

Easy Steak Recipes-4 Easy New Quesadilla Ideas

CARAMELIZED ONION AND STEAK

INGREDIENTS:

1 New York steak
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
2 teaspoon olive oil
1/2 cup Havarti cheese, grated
1/2 yellow onion, sliced
2 large wheat tortillas
Sliced green onions, for topping

INSTRUCTIONS:

1.Season the steak with salt and pepper. In a skillet, heat olive oil and add the seasoned steak. Once cooked through and well-browned on both sides, remove from pan and allow to cool before slicing.

2.In the same pan, add the onions and cook, stirring occasionally, until tender and golden, about 4-6 minutes. Remove from pan.

3.In the same pan, lay one tortilla flat into the pan. Sprinkle with 1/2 of the cheese, followed by the steak and onions. Then, top with additional cheese and another tortilla.

4.Cook 2-3 minutes to allow the cheese to melt and the tortilla to cook. Carefully flip the tortilla over and repeat until cheese is fully melted.

5.Remove from pan and slice into quarters before serving. Top with sliced green onions.



BLUEBERRY BRIE

INGREDIENTS:

1/3 pounds brie cheese, at room temperature, cubed
2 teaspoon coconut sugar
1/4 teaspoon ground cinnamon
3 ounces fresh blueberries
2 large wheat tortillas

INSTRUCTIONS:

1.Heat a large skillet over medium-high heat and add the olive oil.

2.Add one tortilla flat into the pan.

3.Spread half the brie cubes evenly, followed by the blueberries.

4.Season with the coconut sugar and cinnamon.

5.Top with remaining brie cubes.

6.Place another tortilla over the top.

7.Cook 2-3 minutes to allow the cheese to melt and the tortilla to cook. Carefully flip the tortilla over and repeat until cheese is fully melted.

8.Remove from pan and slice into quarters before serving.


SPINACH AND ARTICHOKE

INGREDIENTS:

2 teaspoon olive oil
2 large wheat tortillas
2 ounces artichoke hearts, drained and chopped
2 ounces baby spinach
1/2 cup shredded mozzarella cheese
1 tablespoon shredded Parmesan cheese
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper

INSTRUCTIONS:

1.Heat a large skillet over medium-high heat and add the olive oil.

2.Add one tortilla flat into the pan.

3.Spread the artichoke hearts, baby spinach, and 1/2 of the cheeses evenly.

4.Season with sea salt and pepper.

5.Place another tortilla over the cheese and artichoke mixture.

6.Cook 2-3 minutes to allow the cheese to melt and the tortilla to cook. Carefully flip the tortilla over and repeat until cheese is fully melted.

7.Remove from pan and slice into quarters before serving.


BBQ CHICKEN

INGREDIENTS:

1 boneless, skinless chicken breast
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
2 tablespoon BBQ sauce
1/2 cup shredded Monterey Jack cheese
1/4 small red onion, diced
2 large wheat tortillas

INSTRUCTIONS:

1.Season the chicken with salt and pepper. In a skillet, heat olive oil and add the seasoned chicken. Once cooked through and well-browned on both sides, remove from pan and allow to cool before slicing.

2.Add one tortilla flat into the pan.

3.Spread the BBQ sauce, and 1/2 of the cheese evenly. Top with sliced chicken and red onion, followed by remaining cheese.

4.Place another tortilla over the top.

5.Cook 2-3 minutes to allow the cheese to melt and the tortilla to cook. Carefully flip the tortilla over and repeat until cheese is fully melted.

6.Remove from pan and slice into quarters before serving.

Easy Steak Recipes-Steak and Cheese Pockets

Easy Steak Recipes-Steak and Cheese Pockets


INGREDIENTS:

300 grams Rib Eye Steak
2 tablespoons Cajun Seasoning
2 tablespoons vegetable oil
4 mini tortilla wraps
100 grams grated cheddar
100 grams grated mozzarella
1 green chili, chopped
Vegetable Oil to shallow fry

INSTRUCTIONS:

1.Rub the steak with the Cajun seasoning and cook on a griddle pan for 2 minutes on each side for medium, or longer/shorter for however you like your steak.

2.Take the steak off the heat and leave to rest

3.Mix the two kinds of cheese together in a bowl

4.Slice up the steak into strips and divide into 4 portions

5.Lay down the mini tortilla and put the cheese, steak strips and some of the chopped chili. Add some extra cheese

6.Wrap up the tortilla and secure with toothpicks

7.Do the same steps for all 4 tortillas.

8.In a non-stick frying pan, heat up some oil, then gently fry the parcels on a medium heat. About 3-4 minutes each side.

9.Remove from the heat, remove the toothpicks, and serve. Either with salsa, guacamole, or sour cream. Or all 3.

Easy Steak Recipes-Crispy Carne Asada Quesadilla Wrap

Easy Steak Recipes-Crispy Carne Asada Quesadilla Wrap

INGREDIENTS:

3 garlic cloves, smashed to a paste
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup unsalted butter, room temperature
1 pound carne asada meat/flank steak
1 1/2 teaspoon salt
1 teaspoon cracked black pepper
Tortillas
Sour cream
10 ounces chopped chiles
Tostada shells
2 cups mixed shredded cheese (Mexican blend works great)
Hot sauce
To serve:
Guacamole
Salsa

INSTRUCTIONS:

1.In a bowl, mix together garlic, chili powder, cumin and butter to form a paste. Set aside.

2.Season flank steak with salt and pepper and heat a grill pan or cast-iron pan over high heat. Sear flank steak until golden on one side (about 3 minutes).

3.Flip over steak, turn down heat to medium and smear both sides with the butter mix, cooking until you've reached the desired doneness. Remove from heat, and allow to rest slightly. Slice on a bias into 1/2-inch bites.

4.To assemble, layer a tortilla with sour cream, chiles, 1 tostada shell, steak, cheese and hot sauce. Bring sides of the tortilla to the middle forming a hexagon (stop sign) shape. Continue with remaining quesadillas.

5.Heat your pan over medium heat and sear quesadillas, seam side down, until golden on both sides and cheese is melted.

6.Serve with guacamole and salsa

Easy Steak Recipes-T-Bone Steak

Easy Steak Recipes-T-Bone Steak

INGREDIENTS:

2 pounds (1 1/2-inch thick) bone-in porterhouse steak
3 garlic cloves, minced
2 tablespoons oil
Pinch of salt
1 tablespoon sugar
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
Pinch of pepper
2 garlic cloves, smashed
2 tablespoons butter
Red onion and cucumber salad:
1/4 cup sugar
1/4 cup rice vinegar
2 tablespoons water
1/2 tablespoon chili-garlic sauce
Pinch of salt
1 English cucumber, sliced
1/4 red onion, thinly sliced
1 tablespoon cilantro
Handful of peanuts (optional)
For serving:
Plum tomato wedges
Jasmine rice, cooked

INSTRUCTIONS:

1.Rub the steak with garlic, oil, and salt. Set aside and marinate for at least one hour.

2.For the red onion and cucumber salad: In a small saucepan, combine sugar, rice vinegar, water, chili-garlic sauce, and salt. Bring to a simmer or until sugar has dissolved. Set aside to cool slightly. In a medium-sized mixing bowl, combine sugar vinegar mixture, cucumber, red onion, and cilantro. Refrigerate for at least one hour. When ready to serve, toss in some peanuts (optional).

3.In a small bowl, combine sugar, rice vinegar, soy sauce, fish sauce, and pepper. Set sauce aside until ready to use.

4.Heat skillet to smoking. Add the steak, let it sit and sear until nice crust forms, about 7 minutes. Flip and sear. Drop in the butter and smashed garlic; cook steak for 4 minutes. Pour in the sauce, coating the steak. Remove and rest for 5 minutes before slicing.

5.Serve steak with red onion and cucumber salad and rice. Enjoy!

Easy Steak Recipes-Steak in Spanish Sauce

Easy Steak Recipes-Steak in Spanish Sauce

INGREDIENTS:

5 ounces sliced loin
1/4 cup white wine
1/4 cup soy sauce
Olive oil
Salt & pepper
3 tablespoons butter
3 tablespoons onion, chopped
1 garlic clove, chopped
1/2 teaspoon ginger, chopped
Mashed potatoes, to serve

INSTRUCTIONS:

1.In a bowl, mix the white wine with the soy sauce. Season the loin slices with salt and pepper.

2.Heat a little olive oil in the pan and brown the loins on both sides. Remove and let stand for 5 minutes while cooking the sauce.

3.In the same pan, pour the wine and soy mixture, increase heat and bring to a boil. Add the butter, and cook until melted. Add garlic, ginger, and onion.

4.Return meat to the pan and coat well with the sauce. Serve with mashed potatoes.

Garlic Butter Potatoes-HASSELBACK

Garlic Butter Potatoes-HASSELBACK

INGREDIENTS

1 1/2 lb. new or small potatoes
1/4 c. butter, melted
1/4 c. olive oil
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
1 c. shredded mozzarella
1/2 c. freshly grated Parmesan
1/4 c. finely chopped parsley

DIRECTIONS

1. Preheat oven to 375°. Line a large baking sheet with parchment paper.
2. Make small slits to each potato, like an accordion, making sure not to cut all the way through each potato. Place potatoes on a large sheet pan.
3. In a small bowl, whisk together melted butter, olive oil, and garlic. 4. Brush mixture over potatoes then seasons with salt and pepper. Bake for 20 minutes, until the slits are starting to separate and the potatoes are beginning to turn golden.
5. Brush the potatoes with more of the melted butter mixture then sprinkle mozzarella and Parmesan on top. Bake for another 20 to 25 minutes, until the potatoes are crispy on the outside and tender on the inside.
6. Garnish with parsley and serve warm.