FLANK STEAK WITH HERB SAUCE AND THREE CHEESE WAFFLE HASH BROWNS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the herb sauce: Whisk together the herbs, olive oil, vinegar, serrano, garlic, shallot, salt and pepper in a small bowl. Set aside.
- For the three cheese waffle hash browns: Preheat a waffle iron to medium.
- Toss the shredded potatoes in a bowl with the melted butter, the three cheeses and the salt and pepper. Mix until well combined.
- Spray the top and bottom of the waffle iron well with cooking spray. Put a mounded cup of the potato mixture (about 1 1/4 cups worth) in each well and gently pat down. (They will start to sizzle.)
- Close the waffle iron and cook until the hash browns are golden brown and crispy; time will vary based on your waffle iron, but it will take roughly 12 minutes. (Check on them occasionally to make sure they aren't burning.) Use a butter knife or fish spatula to gently and very carefully remove the hash browns. They are very fragile when they are hot and just out of the iron.
- For the flank steak: Meanwhile, preheat a grill or grill pan to medium-high. Pat the steak dry and sprinkle liberally with salt and pepper. Grill the steak for about 5 minutes on each side for medium-rare. Set on a cutting board to rest for 10 minutes.
- Thinly slice the steak against the grain. Divide the hash browns and steak among 4 plates and drizzle the steak with the herb sauce.
SPANISH HERBED FLANK STEAK
Spanish herbed flank steak is easy to make, full flavored, and a family favorite dinner!
Provided by Rachael
Categories steak
Time 1h15m
Number Of Ingredients 17
Steps:
- Mix marinade together in a large bag
- Add steak to back and refrigerate for at least 30 minutes, can be in marinade up to 24 hours. Mix together herb mixture
- Remove steak from marinade, and rub herb mixture all over and let rest for 30-45 minutes to allow to come to room temperature before cooking.
- Preheat broiler.
- Broil med-high to desired temperature for doneness (See post for approximate times)
- Remove from heat and let rest for 5-10 min. before slicing
- Slice thinly, against the grain at a 45° angle
- Serve and enjoy!
Nutrition Facts : Calories 2250 kcal, Carbohydrate 26 g, Protein 199 g, Fat 148 g, SaturatedFat 33 g, Cholesterol 544 mg, Sodium 2836 mg, Fiber 9 g, Sugar 3 g, ServingSize 1 serving
SIMPLE BROILED FLANK STEAK WITH HERB OIL
Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
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.
PEPPERED HERB FLANK STEAK
This is adapted from a recipe in Simply Classic, a junior league cookbook. The 8 hour marinating time is really required to make this flank steak delicious. Marinating time is not included in prep and cooking time.
Provided by breezermom
Categories Steak
Time 35m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 9 ingredients in a small bowl; stir well.
- Place the steak in a large heavy-duty, zip lock bag. Pour the marinade over the steaks; seal the bag securely. Marinate in the refrigerator for 8 hours, turning occasionally.
- Remove the steaks from the marinade, discarding marinade. Cook, covered with grill lid, over medium-hot coals for 7 to 8 minutes on each side or to desired degree if doneness.
- To serve, slice the steaks diagonally across the grain into thin slices. Garnish, if desired.
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