TUSCAN FLANK STEAK
I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. While I'm sure my version is far from traditional, it's really tasty and the very user-friendly flank steak is the perfect cut.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
- Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
- Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
- Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
- Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 5.3 g, Cholesterol 37.4 mg, Fat 43.8 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 8 g, Sodium 371.1 mg, Sugar 0.8 g
MEDITERRANEAN FLANK STEAK
this is great because you can make it at the last minute, no marinating required. from cooking light.
Provided by chia2160
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- preheat broiler.
- (this is also great on the grill).
- trim fat from steak.
- combine mustard, water, lemon juice and garlic, rub over steak.
- combine coriander and the next 5 ingredients, pat into mustard mixture on steaks.
- cover and chill 10 minutes.
- spray a broiler pan with cooking spray, broil 8-10 minutes, do not turn.
- cut diagonally against the grain into thin slices, serve.
MEDITERRANEAN MARINADE
Bistro flavors meet classic steak house in this simple, satisfying meal. The marinade for the flank steak is made with red-wine vinegar, rosemary, and garlic. Serve with smashed and seasoned cherry tomatoes and a salad of crunchy, cold radishes, red onion, and greens. Use a fresh, crusty baguette to sop up the juices or to make sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 7
Steps:
- Smash garlic with the leaves of the rosemary sprigs, salt, and plenty of pepper. Mix in oil, red-wine vinegar, and sugar.
- Marinate steak in a resealable bag, refrigerated, for 4 to 24 hours. Flip the bag occasionally.
MEDITERRANEAN STUFFED AND ROLLED FLANK STEAK
My mother used to make stuffed flank steak quite often. Hers was stuffed with breading and who knows what else. This is flavorful and much healthier, at least if you want to limit carbs!
Provided by Lucy Selvaggio-Diaz
Categories Roasts
Time 2h25m
Number Of Ingredients 21
Steps:
- 1. Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
- 2. Prepare the flank steak by placing it between plastic wrap and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern. Turn the steak over and season well with salt and pepper. Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce. Roll steak up and tie with kitchen twine in about 3 places. Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).
- 3. Preheat oven to 375 degrees F and bring the steak to room temperature. Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
- 4. Meanwhile combine reserved stuffing mixture, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top. Place the meat on the rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
- 5. Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.
MEDITERRANEAN INSPIRED STUFFED AND ROLLED FLANK STEAK
I saw a leg of lamb prepared this way on TV and thought it would be terrific for a flank steak. This steak is stuffed with garlic confit and sun-dried tomatoes, rolled, then pan seared before roasting in the oven. I used Recipe #419210.
Provided by threeovens
Categories Roast Beef
Time 35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
- Prepare the flank steak by placing between plastic and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern.
- Turn steak over and season well with salt and pepper.
- Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce.
- Roll steak up and tie with kitchen twine in about 3 places.
- Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).
- Preheat oven to 375 degrees F and bring the steak to room temperature.
- Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
- Meanwhile combine reserved stuffing, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top.
- Place meat on rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
- Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.
More about "mediterranean flank steak recipes"
MEDITERRANEAN FLANK STEAK WITH KALE CAULIFLOWER RICE
From talkingmeals.com
Reviews 3Servings 4Cuisine MediterraneanCategory Main Course
- Combine all ingredients for the Rub in a small bowl. Spread rub all over meat massaging to ensure complete coverage. Cover and chill for at least 3 hours or overnight. If storing overnight, put into sealed container or large sealed baggie.
- For medium rare, grill meat high heat for 6 minutes on the first side then flip and grill another 4-5 min. For medium, you will want to keep it on the grill for another 3-4 minutes. After removing the meat from the grill, LET IT REST! There will be some carryover cooking, but most importantly, the juices will absorb back into the meat to keep it moist.
GREEK MARINATED FLANK STEAK WITH TZATZIKI SAUCE
From wholesomelicious.com
5/5 (11)Category Main CourseCuisine MediterraneanTotal Time 20 mins
MEDITERRANEAN BEEF FLANK STEAK PITA - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
MEDITERRANEAN MARINATED FLANK STEAK | COOKING ON THE …
From cookingontheweekends.com
5/5 (2)Total Time 6 hrs 20 minsCategory Main CourseCalories 366 per serving
- Make the marinade. In a small mixing bowl, combine all of the ingredients except the steak, salt and pepper. Set it aside.
- Add the mariande to the steak. Cut any excess fat off of the steak (there shouldn't be much), and place it on a large flat plate. Add half of the marinade to one side and half to the other -- making sure the entire piece of meat is well coated. This marinade is thick and looks a bit like a rub. Place the coated steak in a large zip-lock bag -- remove all of the air and seal it, and place it in the refrigerator to marinate for at least 6 hours, and ideally overnight.
- Grill. About 20 minutes before you're ready to grill, remove the steak from the refrigerator. With a high flame, heat a stove-top or outdoor grill and sprinkle the steak on both sides pretty generously with salt and pepper. Place the steak on the grill once it's very hot. If you don't hear a strong sizzling sound when the meat hits the grill, wait! If you don't, the steak won't brown properly, to form a beautiful "crust." So....when your steak sizzles, cook it on each side for about 5 minutes (for medium-rare), or until the desired doneness. Once you've flipped to the second side, turn the heat to medium-low.
- Rest, slice and serve. Place the steak on a platter, cover with foil, and let it rest for at least 10 minutes to allow the juices to settle. Then, slice the steak thinly against the grain and serve!
MEDITERRANEAN MARINATED FLANK STEAK | TWISTS & ZESTS
From twistsandzests.com
BEEF AND BROCCOLI RECIPE - EATING ON A DIME
From eatingonadime.com
MEDITERRANEAN STUFFED GRILLED FLANK STEAK
From carriesexperimentalkitchen.com
HOW TO MAKE MEDITERRANEAN STUFFED FLANK STEAK – RECTEQ
From recteq.com
MEDITERRANEAN FLANK STEAK – RECIPES COLLECTION
From recipescollection.org
MARINATED GREEK BEEF FLANK STEAK WITH YOGURT SAUCE
From cookafterme.com
ENJOYING A GREAT STEAK ON THE MEDITERRANEAN DIET
From dummies.com
MEDITERRANEAN-STYLE FLANK STEAK - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #beef #oven #barbecue #kosher #spring #summer #broil #dietary #seasonal #meat #steaks #equipment #grilling
You'll also love