Recipe Broiled Steak & Asparagus with Feta Cream Sauce Recipe


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1. Preheat the broiler with a rack about 4 inches from the heat. Line a sheet pan with aluminum foil and mist a wire rack about the size of the sheet pan with cooking spray. 2. Snap off the bottom.


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Add ½ cup Greek yogurt, 6 ounces feta cheese, the juice of 1 lemon, 1 clove grated garlic, 3 tablespoons extra virgin olive oil, and 2 tablespoons water to the bowl of your food processor or blender. Blend until you reach a creamy consistency: It should be runny enough to drizzle, but not watery.


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Now place your flank steak on the hot grill and grill for 4-5 minutes per side. Remove from the grill and allow the meat to rest before carving. When carving, slice the flank steak ACROSS THE GRAIN. Spoon over the warm Feta sauce and garnish with chopped chives. Serve with BBQ potatoes, corn on the cob.


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Place beef and onions on grill. Cover grill; cook over from medium heat 15 to 20 minutes for medium doneness, brushing occasionally with marinade and turning once. Discard any remaining marinade. Cut beef across grain into thin slices. Sprinkle beef with feta and parsley; serve with onion slices.


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Combine crumbled feta, Greek yogurt, whipped cream cheese, lemon juice, oregano, and honey (or agave) in a food processor. Pulse until the ingredients are well blended. Pour in the olive oil and sprinkle in a pinch each of salt and pepper. Blend on "low" until sauce is smooth and creamy. Taste and season with more salt and pepper, if desired.


FileBeef fillet steak with mushrooms.jpg Wikipedia

1 tsp. fresh lime juice. 2 drops cayenne pepper. 2 drops worchestershire sauce. 3 tbsp. finely chopped sundried tomatoes. pinch of pepper. Put all the ingredients in a blender and go for it. Blend until completely smooth and put in a bowl, covered, in the refrigerator until ready to serve. Make sure you cut your steak against the grain and it.


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Plain Greek yogurt. Cucumber, finely diced. Fresh dill, chopped. Garlic powder. Lemon zest. To make the Greek feta dressing, follow the same instructions as the base recipe, but incorporate these additional ingredients. The result is a creamy and tangy dressing that pairs perfectly with salads, grilled meats, and more.


Feta Cheese

Place the tenderized steaks into the marinade and flip back and forth in the marinade to evenly coat. Then, season both sides of the meat with the kosher salt and pepper. Cover and let marinade for at a minimum 20- 30 minutes at room temperature, or for 4 to 6 hours in the fridge. Heat grill over medium-high heat (375- 400 degrees F) and oil.


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Puree the feta cheese with the milk until smooth. Use a little more milk, if necessary. Mix in the mustard, garlic, and the honey. Rinse the rosemary, and remove 3 tips for garnish. Remove the leaves from the remaining rosemary and finely chop. Mix the rosemary into the sauce, then season to taste with salt and pepper. 2.


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Directions. To make a marinade for the steak, in a bowl that's just a bit larger than the steak, whisk together the Dijon mustard, Worcestershire sauce, 1 tablespoon of olive oil, garlic, and soy sauce. Using a very sharp knife, score the steak crosswise, making small slits about 1 inch apart. Place the steak in the marinade and rub it in.


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Pour the sauce into a bowl and fold in the chives. Remove the pan from the broiler and allow the steak and asparagus to rest for 10 minutes on the rack. Transfer the steak to a cutting board before slicing it thinly against the grain. Serve the steak and asparagus with the feta cream sauce.


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Sprinkle steaks well with salt and pepper on each side. Place on preheated grill and cook about 4 minutes on each side, or to your preferred level of doneness. Remove from grill and let rest for 5 minutes. Meanwhile, in a medium-sized bowl, stir together remaining ingredients. Place each steak on a serving plate.


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Creamy Mushroom Sauce. Simple Garlic Butter. Peppercorn Sauce. Curry Base Gravy (Sauce) 8 mouth-watering sauces to serve with steak - from classic peppercorn to tangy blue cheese sauce. Easy, step-by-step, and quick to make too!


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Pour the sauce into a bowl and fold in the chives. Remove the pan from the broiler and allow the steak and asparagus to rest for 10 minutes on the rack. Transfer the steak to a cutting board before slicing it thinly against the grain. Serve the steak and asparagus with the feta cream sauce.


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Transfer to a cutting board and let rest 5 minutes. While the steak is cooking, cook the zucchini until charred in spots and tender (about 5-10 minutes). Slice the steak against the grain. Plate the steak with the whipped feta and grilled zucchini and top with sprinkled with the toasted spices. Enjoy!


Recipe Broiled Steak & Asparagus with Feta Cream Sauce Recipe

1 lime's juice. pinch of Black Pepper. ¼ cup greek yogurt. ½ avocado. ⅛ cup olive oil. 2 teaspoon cumin. Add feta, cilantro, shallots, garlic, lime juice, black pepper, greek yogurt, avocado, olive oil, and cumin in a blender. Blend until smooth. Feta is quite salty already, but taste to see if you want any more additional seasoning with.