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Grilled steak with caramelized onions
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 2 tb Honey
0.75 c Olive oil
Salt and freshly ground
- pepper, to taste
MMMMM-----------------WILD MUSHROOM RELISH------------------------
3 tb Olive oil
675 g Mushrooms (cremini,
- shiitake, oyster) co
- chopped
2 Zehen Garlic, finely
- choppe
1/2 c Dry white wine
2 tb Balsamic vinegar
1 tb Finely chopped fresh thyme
3 tb Finely chopped parsley
Salt and freshly ground
- pepper, to taste
MMMMM------------------------QUELLE-------------------------------
- Show: Hot Off the Grill
- with Bobby Flay
- Episode: Grilled Steak
- With
- Gepostet von: Karla
- Baumann
- _berarbeitet f?r Kalorio
- Erfasst von Karla Baumann
Combine oil, garlic, chiles, and lime zest in a large shallow baking
dish. Add steak and turn to coat. Cover and refrigerate for at least 4
hours or overnight. Preheat grill or grill pan over high heat.
Remove steak from marinade, season with salt and pepper and grill for
2
to 3 minutes on either side until golden brown and cooked to
medium-rare doneness. Let rest 5 minutes and slice on the bias into
1/2
inch thick slices. Preheat oven to 425 degrees F. Place 8 tortillas on
a flat work surface. Top each tortilla with 2 ounces of the cheddar.
Divide the onions and steak over the cheese. Crumble 1 ounce of the
blue cheese on top of the steak. Stack the tortillas to make 4
(2-layer) quesadillas and top each with the remaining tortillas. Brush
the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho
chile powder. Carefully transfer the quesadillas to a baking sheet and
bake in the oven until golden brown and the cheese has melted, about 5
to 7 minutes. Serve each with a large dollop of the Mushroom Relish on
top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
Grilled Onions:
For the grilled onions: Heat oil in a large saute pan over medium
heat. Add the onions, season with salt and pepper and cook until soft
and caramelized, about 25 to 30 minutes. For the wild mushroom relish:
Heat oil in a large saute pan over high heat. Add the mushrooms and
cook until golden brown. Add the garlic and cook for 1 minute. Add the
wine and cook until completely reduced. Stir in the vinegar, thyme and
parsley and season with salt and pepper, to taste.
Roasted Red Pepper Sauce:
Place peppers, onion, chipotle, lime juice and honey in a blender and
blend until smooth. With the motor running, slowly add the oil and
blend until emulsified. Season with salt and pepper, to taste.
Wild Mushroom Relish:
Heat oil in a large saute pan over high heat. Add the mushrooms and
cook until golden brown. Add the garlic and cook for 1 minute. Add the
wine and cook until completely reduced. Stir in the vinegar, thyme and
parsley and season with salt and pepper, to taste.
:Stichworte: BBQ
:Stichworte: Pilze
:Stichworte: Rind
:Stichworte: Zwiebeln
:Erfasser/Name: Karla Baumann
:Erfasst am: 30.5.4
:Datum : 12.12.2006
Zutaten: 0.75 c Olive oil
6 Zehen Garlic, coarsely
- chop
1 Ancho chile, coarsely
- chopped
1 New Mexican chile, coarsely
- chopped
1 Lime, zested and coarsely
- chopped
450 g Flank steak
Salt and freshly ground
- pepper
12 (6-inch) flour tortillas
450 g White cheddar, coarsely
Grilled Onions, recipe
Grilled Onions, recipe
- follows
240 g Blue cheese, crumbled
Ancho chile powder
Wild Mushroom Relish,
- recipe follows
Chopped cilantro
Roasted Red Pepper Sauce,
- recipe follows
Ü GRILLED ONIONS-
Olive oil
2 Red onions, peeled and
- thinly sliced
Salt and pepper
Wild Mushroom Relish:
3 tb Olive oil
675 g Mushrooms (cremini,
- shiitake, oyster) co
- chopped
2 Zehen Garlic, finely
- choppe
0.5 c Dry white wine
2 tb Balsamic vinegar
1 tb Finely chopped fresh thyme
3 tb Finely chopped parsley
Salt and freshly ground
- pepper, to taste
Ü -ROASTED RED PEPPER SAUCE
2 Red bell peppers, roasted,
- peeled, seeded and
- coarsely chopped
3 tb Chopped red onion
2 ts Chipotle puree
2 tb Fresh lime juice
2 tb Honey
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