Grilled cowboy steak with herbs and peppers – detailed recipe. Nutrition value per serving: (total 4) Calories 643, total fats 46 g., Saturated fats g., Proteins 45 g., carbohydrates one 1 g, fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Photo of the dish: Yunhi Kim Time: 1 hour. 10 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 2nd rib eye beef steak on the bone (dorsal-lumbar cut with a bone thickness of 5 – 7 cm. and a weight of 1 kg.), cut off excess fat
- 20 gr. dried porcini mushrooms
- 2 cloves of garlic, chop
- 1 tbsp. l balsamic vinegar
- 1 tbsp. l dark brown sugar
- 2 tbsp. l worcestershire sauce
- 2 tbsp. l chopped fresh rosemary
- 1/4 tsp dried pepper flakes
- Coarse salt
- 4 tbsp. l (60 gr.) Butter, room temperature
- 2 green onion feathers, cut into rings
- 2 tbsp. l chopped fresh parsley
- 2 tbsp. l olive oil
- 250 gr small sweet peppers of different colors
- Juice 1 Lemon
Recipes with similar ingredients: beef, porcini mushrooms, garlic, balsamic vinegar, brown sugar, Worcestershire sauce, rosemary, red pepper flakes, green onions, parsley, pepper sweet lemon juice
Recipe preparation:
- Put the steak flat side on a cutting board. Tight bandage meat with kitchen thread (including bone) in order to steak kept in shape
Time for preparing
.
- Grind the mushrooms in a spices mill or blender. Pour the crushed mushrooms into a bowl and mix with garlic, balsamic vinegar, brown sugar, 1 tbsp. l Worcestershire sauce, 1.5 tbsp. l rosemary, pepper flakes and 2 tsp. salt.
- Make 8 deep cuts in the meat at a distance of 2.5 cm from each other. away from each other and fill each with a part of the mushroom mixture, then grate outside the remaining mixture. Put the steak on the dish, cover plastic wrap and put in a cold place for 2 to 4 hours Remove the meat from the refrigerator 1 hour before cooking.
- Meanwhile, mix in a bowl butter, green onions, parsley remaining 1 tbsp. l Worcestershire sauce, 1/2 tbsp. l rosemary, and 1 tsp. salt. Cover and put in cold a place.
- Preheat the grill to a moderately high temperature. To prepare grill for indirect heating: for gas grill, turn off burners on one side and leave on the other. For charcoal grill shift coals in one direction.
- Grease the steak with olive oil, then place on a cold side of the grill (not direct heating). Cover and fry, turning over until the meat warms up to 43 – 48 ° C, for approximately 20 to 30 minutes Turn the steak to hot side of the grill (direct heating) and continue to fry until the temperature does not increase to 55 ° C, for another 3-5 minutes. with each side. The steak will be almost fried and will remain light pink inside. Put the meat on a cutting board, to coat with a small amount of a mixture of butter with herbs and leave for 15 minutes.
- Meanwhile, put the peppers on the grill and fry directly heating, turning and greasing with lemon juice and salt, until until charred, for 8 to 10 minutes. Spread the Cowboy Steak remaining butter with herbs and serve with baked peppers.
