BOURBON GRILLED FLANK STEAK
Flank steak is a very versatile and lean cut of steak, so it really benefits from a marinade. The marinade helps tenderize the meat and infuse it with flavor. Poking the steak with a fork here helps the marinade penetrate better and faster. Double cooking sweet potatoes in both the microwave and the grill, yields the creamiest insides and crisp charred skin.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the steak in a resealable plastic bag along with the garlic, 2 tablespoons bourbon, the brown sugar, Worcestershire sauce, chili powder, cumin, 1/2 teaspoon salt and a few grinds of pepper. Rub the marinade into the steak and refrigerate, 6 to 12 hours.
- Preheat a grill to medium high. Remove the steak from the marinade; pour the marinade into a small saucepan, discarding the garlic. Add 2 tablespoons water and the remaining 2 tablespoons bourbon. Bring to a boil, reduce the heat and simmer until slightly reduced, 3 to 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper. Meanwhile, prick the sweet potatoes with a fork and microwave until soft, 5 to 7 minutes.
- Season the steak with salt and pepper. Toss the broccolini with the melted butter and season with salt and pepper. Grill the steak, turning once, 10 to 12 minutes for medium rare, and the sweet potatoes, turning, until charred, 15 to 18 minutes. Once the steak is done, grill the broccolini, turning, until tender, 6 to 8 minutes.
- Thinly slice the steak and divide among plates; spoon the reduced marinade on top. Serve with the broccolini and sweet potatoes; top the sweet potatoes with butter.
Nutrition Facts : Calories 420, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 108 milligrams, Sodium 658 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Sugar 13 grams, Protein 33 grams
GRILLED FLANK STEAK WITH MUSTARD GREENS
Provided by Michael Chiarello : Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare the grill pan and let it get smoking hot. Pour a tablespoon of the olive oil on one side of the meat and rub in. Season with salt and pepper to taste. Sprinkle half of the oregano on top and lightly press into meat. Flip and repeat process on the other side. Grill, turning once, for about 10 minutes or until done to your taste. Let rest for a few minutes before serving.
- While steak is cooking, heat the remaining oil until hot in a large saute pan. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally. After about 3 minutes the greens will have cooked down. Season with a large pinch of salt and cook another 3 minutes. Transfer to a bowl and let cool. Splash with vinegar to taste.
- Cut the flank steak across the grain into 1/4-inch slices. Serve with the greens and finish with drizzle of hot sauce, as desired.
GRILLED FLANK STEAK CROSTINI WITH MUSTARD GREENS
Wines served: 2002 Chianti Classico, Fonterutoli ? paired with Tuscan Shrimp 2003 Malbec Mendoza, Argentina ? paired with Flank Steak 2003 Trefethen Chardonnay, Napa Valley ? paired with Potato Cakes Wines served with dessert chocolates: Stags' Leap 2002 Napa Valley Petite Syrah Les Clos de Pauilles Banyules Rimage Black Grenache
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring the flank steak to room temperature.
- Prepare an outdoor grill or preheat a stovetop grill pan.
- Season both sides of the steak with salt and freshly ground pepper. Drizzle 1 tablespoon of the olive oil on 1 side of the meat and lightly rub it in.
- Sprinkle half of the oregano on top and place the steak on the grill, herb side up.
- Grill on 1 side for about 5 minutes or until the juices of the meat come to the surface of the steak. Turn the steak once and continue cooking for about 1 to 2 minutes, or until done to your taste. Let rest for a few minutes.
- Meanwhile: In a large saute pan, heat 2 tablespoons olive oil until hot. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally.
- After about 3 minutes, the greens will have cooked down. Season with a large pinch of salt and a sprinkle of freshly ground pepper. Cook another 3 minutes. Splash greens with 2 tablespoons red wine vinegar and hot sauce, to taste, if using. Transfer the greens to a plate.
- For the crostini: Brush both sides of the bread slices with olive oil and season with salt and pepper. Place the slices on the grill or grill pan and cook until crispy, about 1 minute on each side.
- Cut the flank steak across the grain in 1/4-inch slices. Place a slice of steak on top of each crostini, top each with the greens and finish with a drizzle of olive oil and hot sauce, as desired. Can be served warm or at room temperature.
MUSTARD-MARINATED FLANK STEAK
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
- In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
- Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
- Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.
MUSTARD HERB FLANK STEAK
Make and share this Mustard Herb Flank Steak recipe from Food.com.
Provided by Deantini
Categories Steak
Time 15m
Yield 1 flank steak, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine mustards, olive oil, lemon juice, shallots, garlic, rosemary, oregano and sage in a bowl.
- Coat flank steak with mustard mixture and refrigerated, covered, for a couple of hours or overnight if you have the time.
- Remove steak for fridge 1 hour prior to grilling.
- Cook flank steak on preheated grill, 5 min per side or until preferred doneness.
- Cover loosely with folil and let stand for 5 min before slicing thinly across the grain.
GRILLED FLANK STEAK SALAD
"This is one of our favorite recipes," writes Mitzi Sentiff of Annapolis, Maryland. "The marinade gives the meat such a wonderful flavor." TIP: "All you need to complete this meal is some good bread," Mitzi notes.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first six ingredients. Pour 1/3 cup into a shallow dish; add steak and turn to coat. Cover and refrigerate for 3 hours. Cover and refrigerate remaining marinade for dressing., Drain and discard marinade from steak. Grill, covered, over indirect medium heat for 11-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut across the grain into thin slices., In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade; toss to coat.
Nutrition Facts :
MUSTARD COATED GRILLED FLANK STEAK
This is delicious on the BBQ, and you can pair almost anything with it. You just can't imagine the flavor until you take a bite. Heaven!!!
Provided by FLUFFSTER
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 6 ingredients in small bowl.
- Place steaks on large plate.
- Brush mixture over both sides steaks.
- Cover with plastic wrap.
- Refrigerate at least 6 hours or over-night.
- Prepare BBQ (high heat).
- Place steaks on grill rack and cook about 6 minute per side for med-rare.
- Cut steaks on cutting board diagonally across the grain into 1/4-3/8 inch slices.
- Note: time doesn't include refrigeration.
Nutrition Facts : Calories 533.7, Fat 27.6, SaturatedFat 11.6, Cholesterol 126.5, Sodium 1628.6, Carbohydrate 4.9, Fiber 1.6, Sugar 1.5, Protein 63.9
GRILLED FLANK STEAK WITH SAUTEED BEET GREENS AND CREAMY HORSERADISH BEETS
Provided by Tina Miller
Categories Beef Leafy Green Bake Freeze/Chill Marinate Sauté Horseradish Steak Beet Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- For beets:
- Preheat oven to 375°F. Trim green tops from beets; cut off stems and discard, reserving greens. Gently scrub 4 beets and set aside (reserve remaining beets for another use). Toss beets with 2 tablespoons oil in roasting pan. Sprinkle with salt. Cover pan with foil. Bake until beets are tender, about 50 minutes. Let beets stand covered at room temperature 20 minutes. Peel beets and cut into 1/2-inch cubes.
- Whisk crème fraîche, horseradish, lemon juice, and minced shallot in medium bowl. Add beets and toss to coat. Season to taste with salt and pepper. Let stand at room temperature at least 20 minutes. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- For flank steak:
- Whisk 2 tablespoons olive oil, Dijon mustard, Worcestershire sauce, chopped rosemary, minced garlic, and ground black pepper in 13x9x2-inch glass baking dish. Add steak; turn to coat. Cover and chill at least 1 hour and up to 2 hours.
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Remove steak from marinade; sprinkle with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Remove from grill; let stand 5 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add reserved beet greens; sauté until wilted, about 3 minutes. Remove from heat, cover, and let stand 3 minutes.
- Thinly slice steak crosswise. Divide steak among 6 plates; surround with sautéed beet greens. Mound horseradish beets alongside.
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