Grilled Flank Steak With Parsley Sauce Recipes

GRILLED FLANK STEAK WITH PARSLEY SAUCE, ROASTED SWEET PEPPERS AND GRILLED ONIONS AND GOAT CHEESE POTATO PUREE

Steps:

• Combine the olive oil and garlic in a large shallow baking dish. Add the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hours or overnight. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for rare to medium-rare doneness. Let rest 10 minutes before slicing across.
• Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the sliced garlic and saute until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil in a medium saucepan. Add the shallot, remaining chopped garlic, carrots and celery and cook until softened. Add wine and reduce by half. Add chicken and veal stock and cook until reduced by half. Strain the mixture into a clean medium saucepan. Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes. Season with salt and pepper and spoon over the steak.
• Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth. Rice potatoes into a large bowl. Mix in the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture and season with salt and pepper to taste.

GRILLED FLANK STEAK WITH SAVORY SECRET SAUCE

Steps:

• Place a medium saute pan over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the anchovies and saute until they start to break down, about 1 minute. Add the oregano, crushed red pepper and garlic and saute for 2 to 3 minutes to allow the anchovies to completely break down and the garlic to cook. Take the pan off the heat and allow to cool for 2 to 3 minutes. Stir in the lemon juice and parsley. Taste and season with salt and pepper if desired.
• Heat a grill or grill pan to medium-high heat. Season both sides of the flank steak with a generous amount of salt and pepper. Brush the grill grates or grill pan with the canola oil. Grill the steak for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes before slicing. Slice and top with the sauce.

GRILLED FLANK STEAK WITH GARLIC-PARSLEY SAUCE

Steps:

• Combine parsley, onion, garlic, vinegar, oil, pepper flakes, and salt and pepper to taste in a small bowl.
• Season steak with kosher salt to taste.
• Grilled over very hot fire until browned on both sides and slightly less done than you want, about 10 minutes.
• Place steak in a baking dish and coat with parsley sauce.
• Cover dish with foil and let rest for 5 minutes.
• Slice steak thinly against the grain and serve with sauce remaining in baking dish.

FLANK STEAK WITH LEMON-LIME HERB SAUCE

Steps:

• Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
• In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
• Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
• Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.

GRILLED SKIRT STEAKS WITH PARSLEY OREGANO SAUCE

Steps:

• Heat grill pan over medium-high heat until hot, then lightly oil. Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper (total).
• Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.
• While steaks are grilling, purée remaining ingredients with 3/4 teaspoon salt in a blender until smooth.
• Serve steaks with sauce.

PARSLEY SAUCE FOR STEAK

Steps:

• In a blender, puree 1 chopped garlic clove, 1 cup loosely packed fresh parsley leaves, 1/4 cup olive oil, and 3 tablespoons water until smooth. Season with coarse salt and ground pepper. Makes 1/2 cup.