FLANK STEAK WITH SALSA VERDE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
- Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
- Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
FLANK STEAK WITH CILANTRO SALSA VERDE
Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-9 minutes per side. Let stand 5 minutes., Meanwhile, process salsa and cilantro in a food processor until blended. Slice steak thinly across the grain; serve with salsa mixture, avocado and tomato.
Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 571mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
SKIRT STEAK WITH SALSA VERDE SALAD
Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.
Provided by Lidey Heuck
Categories dinner, meat, salads and dressings, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
- Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
- In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
- Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
- While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.
GRILLED CHILE FLANK STEAK WITH SALSA
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
- To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
- Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
- When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
- Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 5 grams
GAME-DAY STEAK SANDWICHES WITH WHIPPED GOAT CHEESE AND CALABRIAN CHILE SALSA VERDE
Steps:
- If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and refrigerate for a few hours or overnight.
- When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Discard the marinade. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the steak on a cutting board and allow to rest at least 5 minutes.
- Meanwhile, place the bell peppers on the grill. Turn the peppers frequently, charring the skin evenly on all sides, 5 to 8 minutes. Transfer the peppers to a large bowl. While the peppers are still piping hot, cover the bowl tightly with plastic wrap and allow the peppers to steam for 15 minutes. Place the peppers on a cutting board. Remove the stems and seeds. Using a kitchen towel, wipe off the charred skin. Slice the peppers into strips. Place the pepper strips in a medium bowl and drizzle with oil. Set aside.
- Slice the zucchini lengthwise into 3/4-inch-thick planks. Place in a large bowl, drizzle with oil, season with salt and black pepper and toss to coat. Grill the zucchini until tender, 2 to 3 minutes per side. Set aside.
- Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
- In a medium bowl, combine the goat cheese and cream and whisk together until smooth. Set aside.
- For the chile salsa verde: Combine the chiles, garlic, onions, parsley, oregano, cilantro and oil in a large bowl and mix well. Season with salt. Set aside.
- To assemble the sandwiches, thinly slice the steak against the grain. Place a dollop of the whipped goat cheese on both halves of the toasted ciabatta and spread evenly. Layer the sliced steak over the cheese and put a generous amount of the chile salsa verde on top of the steak. Layer the grilled zucchini and roasted peppers into the sandwiches. Close the sandwiches with the top half of ciabatta, slice and serve.
- Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.
CL BROILED FLANK STEAK WITH SALSA VERDE
Number Of Ingredients 16
Steps:
- Preparation Preheat broiler. To prepare salsa, place cilantro and next 8 ingredients (through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place sauce in a bowl; cover and set aside. To prepare steak, sprinkle each side of steak evenly with salt and pepper. Place on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices; serve with salsa.
BROILED FLANK STEAK
This marinated flank steak is a family favorite. We've made this recipe for over 30 years. I have passed this recipe on to friends more times than I can count!
Provided by Marymakin'
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h25m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 4 g, Cholesterol 50.6 mg, Fat 20.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 5.5 g, Sodium 775.2 mg, Sugar 2.9 g
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- In a medium bowl mix together the vinegar, lemon juice, garlic, shallot, mustard, chili flakes, salt and pepper. Whisk in the olive oil. Add the parsley, cilantro, dill and thyme. Stir. Divide marinade in half and add the capers and pickle to one half. Set that one aside.
- Place the flank steak in a dish large enough to hold it and the marinade or put in a large resealable plastic bag. Pour half of the marinade over the steak and flip it around so all sides are covered. Or pour into the bag, seal and swish it around. Cover and refrigerate for at least 3 hours or overnight.
- Heat your grill to high. Remove the steak from the marinade and pat dry. Generously salt both sides with Kosher salt and freshly ground black pepper.
- Place on the hot grill and cook for approximately 5-6 minutes per side or until a thermometer reaches 130-135°F for medium rare or 120-125°F for rare. Remove from grill, loosely cover with foil and let rest for 10 minutes.
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