Best 6 Grilled Black Pepper Beef Recipes
**Grilled Black Pepper Beef: A Symphony of Flavors for Meat Lovers**
Indulge in the tantalizing Grilled Black Pepper Beef, a culinary masterpiece that elevates the humble steak to new heights of flavor. This delectable dish is a testament to the power of simplicity, showcasing the natural goodness of prime beef seasoned with a chorus of black peppercorns. Grilled to perfection, each bite promises a symphony of textures, from the crispy, charred exterior to the tender, juicy interior. Accompanying this exceptional main course are three sensational recipes that round out the meal with a delightful array of flavors.
**Grilled Vegetables:**
Vibrant and colorful, this medley of grilled vegetables adds a healthy and refreshing touch to the hearty beef. Crisp bell peppers, tender zucchini, and succulent cherry tomatoes are kissed by the flames, infusing them with a smoky sweetness. Drizzled with a zesty lemon-herb dressing, these grilled vegetables offer a delightful contrast to the richness of the beef.
**Creamy Horseradish Sauce:**
Elevate your grilled steak experience with the creamy horseradish sauce, a perfect complement to the bold flavors of the beef. This luscious sauce combines the sharpness of horseradish with the richness of sour cream, creating a tantalizing balance that both complements and enhances the taste of the meat. Its creamy texture adds a touch of elegance, while the horseradish provides a pleasant kick that awakens the palate.
**Garlic Butter:**
Indulge in the classic combination of garlic and butter, a culinary duo that never fails to impress. This simple yet flavorful sauce is a match made in heaven for grilled beef. The aromatic garlic and rich butter create a luscious glaze that seeps into every crevice of the steak, infusing it with a mouthwatering savory goodness. A sprinkle of fresh parsley adds a touch of vibrancy and freshness to this timeless sauce.
GRILLED BEEF TENDERLOIN WITH BLACK PEPPER RUB
Nothing says "special occasion" like Beef Tenderloin, and this recipe offers a zesty spin on the classic technique of steak au poivre.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 10
Number Of Ingredients 11
Steps:
- With sharp knife, trim off excess fat and sliver skin from beef tenderloin. Fold narrow end of beef under to approximate thickness of remaining tenderloin. Tie folded end with butcher's twine or heavy cotton string; continue to tie every 2 to 3 inches to hold shape. Pat beef dry with paper towels.
- Brush beef with oil; sprinkle with salt. Rub 1/4 cup pepper evenly over beef. Wrap beef with plastic wrap; let stand 30 minutes at room temperature.
- Heat gas grill for indirect cooking. If grill has temperature gauge, try to maintain temperature between 325°F to 350°F.
- Place beef on heated side of grill; cook 2 to 3 minutes on all sides or until browned.
- Move beef to unheated side of grill. Insert meat thermometer into center of narrower end of beef. Cover grill; cook over indirect heat 30 to 40 minutes or until thermometer reads 135°F for medium-rare. If thickest part of beef has not reached 130°F to 135°F, it may be necessary to cut beef in half and leave thickest part on grill for 8 to 10 minutes longer.
- Remove beef from grill; place on carving platter. Cover with foil; let stand 15 to 20 minutes. Temperature will rise about 10°F during stand time.
- Meanwhile, in 12-inch heavy skillet, melt 2 tablespoons butter over medium heat. Add shallots; sauté until soft, about 3 minutes. Stir in broth, thyme and 1/4 teaspoon pepper.
- In small bowl, mix brandy and cornstarch until smooth. Stir into shallot mixture. Increase heat to medium-high; heat to boiling, stirring constantly, about 1 minute. To serve, remove twine and cut beef into 1/2-inch slices. Serve with sauce.
Nutrition Facts : ServingSize 1 Serving
GRILLED PEPPERED STEAKS
I once wanted a peppered steak for supper, so I tossed some spices together and came up with this recipe. My family thoroughly enjoyed it.-Stephanie Moon, Boise, Idaho.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.
Nutrition Facts : Calories 301 calories, Fat 10g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 1039mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
GRILLED BLACK-PEPPER BEEF
One grilled flank steak, thinly sliced and skewered or made into banh mi sandwiches, is a delicious, economical, efficient way to feed a crowd. Guests can embellish their sandwiches with some vegetables from the summer-roll platter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat a grill or grill pan to medium-high heat. Rub steak with oil and season with salt and pepper; let stand 10 minutes.
- Grill steak, flipping once, until charred on both sides and a thermometer inserted into thickest part of steak reaches 125 degrees for medium-rare, about 6 minutes. Let steak rest at least 20 minutes and up to 1 hour. Thinly slice steak against the grain and thread onto bamboo skewers. Serve with nuoc cham sauce, bread, herbs, and vegetables.
GRILLED PEPPERS
A friend made this the other day and it was great, so I had to share. The more colors you use the more colorful it is. Our friend just sprinkled oregano. We added the jalapeno for heat.
Provided by Deedle Gee
Categories Appetizers and Snacks Spicy
Time 15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
- Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
- Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 3.9 g, Cholesterol 12.1 mg, Fat 3.2 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 2 g, Sodium 307.8 mg, Sugar 1.9 g
BLACK-PEPPER BEEF RIBS
Categories Bake Father's Day Dinner Beef Rib Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 (first course or main course) servings
Number Of Ingredients 5
Steps:
- Preheat oven to 200°F with rack in middle. Stir together pepper, brown sugar, salt, and paprika. Pat ribs dry. Rub beef all over with spice mixture.
- Arrange beef in 1 layer in a large roasting pan. Bake, uncovered, until meat is tender, about 6 hours. Cut into ribs and serve immediately. Stir juice into sauce before serving.
Tips:
- Choose the Right Cut of Beef: For the best results, select a tender cut of beef steak, such as rib eye, strip steak, or tenderloin.
- Marinate the Beef: Marinating the beef in a mixture of soy sauce, olive oil, garlic, and black pepper not only adds flavor but also helps tenderize the meat.
- Don't Overcook the Beef: Black pepper beef is best cooked to medium-rare or medium doneness. Overcooking can make the meat tough and dry.
- Use Freshly Ground Black Pepper: Freshly ground black pepper has a more intense flavor than pre-ground pepper. If you don't have a pepper grinder, you can use a mortar and pestle to crush the peppercorns.
- Serve Immediately: Grilled black pepper beef is best served immediately after cooking. It can be paired with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad.
Conclusion:
Grilled black pepper beef is a flavorful and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its bold pepper flavor and tender texture, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and satisfying beef dish, give grilled black pepper beef a try.
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