Broiled Flank Steak With Tomato Scallion Relish Recipes

GRILLED FLANK STEAK WITH SUMMER RELISH

Steps:

• Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

BROILED FLANK STEAK RECIPE

Steps:

• Position an oven rack 6 inches below the broiler unit (so not directly below). Preheat the broiler on high (550°F).
• Line a large rimmed baking sheet with foil. Place it in the oven and allow it to heat up for about 5 minutes while you prepare the meat for broiling.
• In a small bowl, stir together the olive oil, kosher salt, black pepper, and red pepper flakes. Set aside.
• Unfold the flank steak and place it on a cutting board or another work surface. Examine it and locate the meat fibers - later, when it's cooked, you'll want to cut across them.
• Rub the meat all over with the olive oil rub.
• Carefully, using oven mitts, remove the hot pan from the oven. Place the steak in the pan. Place the pan in the oven and broil until the steak is browned, about 8 minutes for medium-rare.*
• Remove the steak to a cutting board. Loosely cover it with foil and let it rest for 10 minutes.
• Slice the meat thinly against the grain, as shown in the video below. Serve immediately.

SIMPLE BROILED FLANK STEAK WITH HERB OIL

Steps:

• Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
• Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
• Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
• Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.

BROILED FLANK STEAK WITH TOMATO-SCALLION RELISH

Steps:

• Position broiler pan on rack closest to the broiler and preheat to high. Rub steak lightly with some of the oil and sprinkle with the herbs de Provence and salt and pepper to taste.
• Put the whole tomatoes, scallions, and garlic in a large bowl, drizzle with about 1 tablespoons of the olive oil, and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated.
• Carefully lay the steak in the center of the hot pan, arrange the vegetables around it, and broil until the steak is brown but still tender to the touch and the vegetables are charred, 5-6 minutes.
• Turn the steak and veggies and broil another 5-6 minutes, until the steak is medium rare (instant read thermometer 130 degrees F.) and the veggies are charred.
• Transfer the steak and veggies to a cutting board.
• Core the tomatoes, squeeze the garlic cloves from their skins and chop them both with the scallions to make a chunky relish.
• Transfer the veggies and all their juices to a bowl and stir in the remaining 1/4 cup or so of the olive oil, the vinegar and the Worcestershire sauce. Season with salt and pepper to taste.
• Slice the meat against the grain and on an angle, transfer to a plate or platter, and serve with the relish on toasted bread.

BROILED FLANK STEAK

Steps:

• Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
• Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
• Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
• Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.

GRILLED FLANK STEAK WITH SCALLIONS

Steps:

• Whisk soy sauce, oil, lemon juice, garlic, and sliced scallions in a small bowl. Reserve 1/4 cup in a small bowl; cover, and refrigerate. Place steak in a nonreactive 9-by-13-inch dish, pour remaining marinade over meat, and turn steak to coat. Cover, and refrigerate overnight.
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 4 to 5 seconds.) Remove steak from marinade; discard marinade. Let steak stand, covered, at room temperature for 30 minutes. Season with salt and pepper, and grill to desired doneness, about 7 minutes per side for medium-rare. Transfer to a cutting board, and let stand for 10 minutes.
• Coat whole scallions with reserved marinade. Grill, turning frequently, until scallions are tender, about 2 minutes. Discard remaining marinade. Thinly slice steak against the grain, and serve with grilled scallions.

GRILLED STEAK WITH TOMATOES AND SCALLIONS

Steps:

• Heat grill to high. Clean and lightly oil hot grates. Season steaks with salt and pepper and cook 3 to 4 minutes per side for medium-rare. Transfer steaks to a plate, tent with foil, and let rest.
• Meanwhile, place a double layer of foil or a grill topper on grill. Top with tomatoes and scallions; drizzle with oil. Grill until tender and lightly charred, 6 to 8 minutes. Transfer vegetables to a bowl, toss with vinegar, and season with salt and pepper. Top steaks with vegetables.