Balsamic Flank Steak On White Bean Purée Recipe 55

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BALSAMIC FLANK STEAK ON WHITE BEAN PURéE RECIPE - (5/5)



Balsamic Flank Steak on White Bean Purée Recipe - (5/5) image

Provided by Grammie926

Number Of Ingredients 23

This quick and delicious recipe can also be used for chicken and pork, as well as beef. Everything being prepared in one pan makes this dish even better, as the cleanup is a cinch.
2 lbs (1 kg) flank steak
Marinade
1 tbsp (15 mL) garlic, finely chopped
1 tsp (5 mL) fresh rosemary, finely chopped
1 ⁄4 tsp (1 mL) freshly ground black pepper
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) olive oil
Salt and pepper to taste
2 tsp (10 mL) olive oil
1 ⁄2 cup (125 mL) balsamic vinegar
2 tbsp (25 mL) honey
White Bean Purée
The creamy, earthy beans make a terrific backdrop to the sweet and sour flavours of the beef.
2 tbsp (25 mL) olive oil
1 ⁄2 cup (125 mL) white onion, coarsely chopped
1 tbsp (15 mL) garlic, finely chopped
1 ⁄4 tsp (1 mL) chili flakes
2 tsp (10 mL) fresh sage or oregano, coarsely chopped
2 cans (540 mL each) cannellini or white kidney beans, rinsed and drained
1 ⁄2 cup (125 mL) beef stock
1 ⁄4 cup (50 mL) 35% cream (optional)
Salt to taste

Steps:

  • FLANK STEAK 1. If steak is too large to be manageable slice in half crosswise across the grain. 2. Place steak in a large freezer bag with garlic, rosemary, pepper, lemon juice and oil. Let marinate at least 2 hours. Prepare White Bean Purée while marinating (recipe follows). 3. Remove beef from bag and pat dry with paper towel. 4. Season generously on both sides with salt and pepper. 5. In a large sauté pan, heat oil over medium-high heat. Add steak and cook until well browned on one side, reduce heat if pan begins to burn. 6. Turn steak over and brown the other side; for medium-rare cook for 12 to 17 minutes depending on thickness of steak. Flank steak is at its best when not cooked past medium-rare; it should still be pink in the middle. 7. Remove steak from the pan and set aside to rest, covered with tin foil. 8. With a paper towel wipe the pan clean of any burnt bits of garlic or rosemary. To the pan add balsamic vinegar and honey. Cook over medium heat until reduced to a sauce consistency. 9. Pour the juices from the rested steak into the balsamic sauce. Slice the steak into 1⁄2-inch (1- cm) slices across the grain of the meat. 10. Serve on top of White Bean Purée drizzled with sauce. Serves 4 White Bean Purée 1. In a medium saucepan, heat oil over medium heat. 2. Add onion and cook until translucent, about 10 minutes. 3. Add garlic and chili flakes, cook for 30 seconds. 4. Add sage, beans and beef stock, bring to the boil and then reduce to simmer. 5. Simmer for 20 minutes with lid on, then 10 minutes without lid. 6. Add cream if using and stir to combine. 7. Let cool slightly and purée with a hand blender or food processor. Season to taste. 8. Warm through before serving.

BALSAMIC MARINATED FLANK STEAK



Balsamic Marinated Flank Steak image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 Servings

Number Of Ingredients 8

1 beef Flank Steak (about 1-1/2 pounds)
Salt & pepper
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1 1/2 teaspoons Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon sugar

Steps:

  • 1)Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3)Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

PEAR BALSAMIC FLANK STEAK



Pear Balsamic Flank Steak image

Provided by Food Network

Categories     main-dish

Time P2DT1h20m

Yield 8 servings

Number Of Ingredients 13

3 Anjou or Bosc pears, peeled, cored and sliced
1 onion, sliced
1/4 cup chopped garlic
1/4 cup coarsely chopped fresh rosemary leaves
1 cup white grape juice
1 cup balsamic vinegar
1 cup beef stock
1/2 cup brown sugar
1/2 cup hoisin sauce
1/2 cup barbecue sauce
1/4 cup tomato paste
3 pounds flank steak, trimmed
2 tablespoons olive oil

Steps:

  • Combine the marinade ingredients in a non-reactive bowl large enough to accommodate the steak and mix well to dissolve the sugar. Submerge the steak in the liquid and let it marinate for 2 days, covered, in the refrigerator.
  • When you are ready to cook, remove the flank steak from the marinade and let it come to room temperature, about 30 minutes. Heat a grill or grill pan on high heat. Rub the steak with 1 tablespoon olive oil. Grill the steak for about 8 to 10 minutes per side for medium rare. Let the steak rest for about 15 minutes before slicing.
  • While the steak is cooking and resting, heat the remaining olive oil in a skillet over high heat. Remove the onions and pears from the marinade and saute them until they are golden and caramelized, about 8 minutes. Set the onions and pears aside and strain the marinade into the hot skillet. Cook until the marinade is reduced by half.
  • To serve, slice the steak into thin slices against the grain. Top the slices with the caramelized onions and pears and the reduced marinade.

BALSAMIC SKIRT STEAK, FRESH GREENS, PEA & WHITE BEAN PUREE



Balsamic Skirt Steak, Fresh Greens, Pea & White Bean Puree image

This is a go to meal I entertain with. Not only is it worthy of serving to company, but it is easier than it looks. Each part is so simple and can be made ahead. It is very cost effective and is amazing flavor. I love this steak recipe. Even though the marinade is basic it is the combination with the balsamic vinaigrette and the creamy peas and beans and the fresh greens which brings it all together. I now a mix of peas and beans sound odd, but this is a great creamy flavor. The grilled tomato makes a great side to the chilled salad and creamy beans.

Provided by SarasotaCook

Categories     Steak

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 26

1 -2 lb skirt steak
1/4 olive oil
2 teaspoons garlic, minced
2 teaspoons lemon juice
1/2 lemon, zest of
1 tablespoon rosemary, fresh and minced
1/2 teaspoon black pepper, ground
1 teaspoon salt, kosher
1 teaspoon thyme, dried
1 pinch red pepper flakes
1/2 teaspoon olive oil
2 shallots, large diced fine
1 1/2 cups balsamic vinegar
1 teaspoon dried thyme
1 teaspoon honey
salt and pepper
2 cups baby peas (frozen are fine)
15 ounces cannellini beans, drained and rinsed
1/2 cup chicken broth
1 teaspoon garlic, minced
1/4 cup parmesan cheese
1 teaspoon rosemary, fresh and minced
salt and pepper
4 cups lettuce, chopped (mixed greens of romaine, red leaf or your favorite)
1/2 cup black olives, halved
1 red onion, small, cut in half and thin sliced

Steps:

  • Five steps in this dish. The marinade, the grilling, the balsamic glaze, the pea and bean puree and the greens salad. But nothing is hard.
  • Marinade -- Marinate the steak. Add the oil, lemon juice and zest, rosemary, salt and pepper, herbs, garlic and pinch of red pepper. Mix well and rub all over the steak. Put in a large baggie and let marinate at least 4 hours or all day. Remove and bring to room temp before grilling or you can pan sear. It will take just 4-5 minutes per side on high heat with good grill marks until you get good grill marks. This steak does not take long. Take off with rare and then cover and cover with foil to rest.
  • Balsamic glaze -- As the steak is coming to room temp, start the balsamic glaze. In a small pot, heat up the oil and add the shallot. Cook until slightly soft or translucent and then add the balsamic and cook 10-15 on medium low until it reduces by half. Add the honey and thyme and a dash of pepper.
  • Pea Puree -- Also before cooking the steak, make the bean and pea puree mix. In a saute pan, add the garlic, peas (thawed) and beans and stir on medium heat until well combined, add the chicken broth and cook another 3-4 minutes. Transfer to a food processor and do a quick puree, not smooth, just a rough puree but there is still some texture. Return to the pan and add the parmesan and rosemary and any additional chicken broth if needed. to make a nice puree.
  • Salad -- Simple toss the greens with the red onion and olives. Nothing more and put the dish together. I put the salad on a large platter and top with the slices of steak. Remember to cut against the grain to make a very flavorful and tender cut. Against the grain is the secrete -- Top with the balsamic glaze and put small amount of the potato and bean puree on the side. The balsamic glaze not only goes well with the salad but with the bean and pea puree. All the components make for a great dish.
  • OPTIONAL. I use a little balsamic, olive oil, dried oregano, and s/p that I brush on some good tomato slices and grill right before serving. It just tops all the whole dish. Even a little olive oil, s/p will work just fine.

Nutrition Facts : Calories 265.5, Fat 8.3, SaturatedFat 2.9, Cholesterol 36.2, Sodium 514.6, Carbohydrate 23.5, Fiber 6.1, Sugar 3.8, Protein 24.5

BLADE STEAKS WITH ROSEMARY WHITE-BEAN PURéE



Blade Steaks with Rosemary White-Bean Purée image

Provided by Andrea Albin

Categories     Food Processor     Bean     Beef     Quick & Easy     Father's Day     Dinner     Rosemary     Pan-Fry     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

4 top blade beef chuck steaks (1/2 to 1 inch thick; 1 1/2 pounds total)
2 tablespoons olive oil, divided, plus additional for drizzling
2 garlic cloves
2 (15-ounce) cans white beans such as cannellini, rinsed and drained
1/3 cup reduced-sodium chicken broth
1 tablespoon tomato paste
1 1/4 teaspoon chopped rosemary, divided
1/3 cup dry white wine
2 tablespoons chopped pitted Kalamata olives, divided

Steps:

  • Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling). Season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total).
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear steaks, turning once, 5 to 9 minutes total for medium-rare.
  • Meanwhile, drop garlic into a food processor with motor running. Add beans, broth, remaining tablespoon oil, and 1/4 teaspoon salt and pulse until smooth.
  • Transfer steaks to a plate and reduce skillet heat to medium. Add tomato paste and 1 teaspoon rosemary and cook, stirring, 30 seconds. Add wine and boil, scraping up brown bits, 30 seconds. Stir in purée and 1 tablespoon olives and cook, stirring, until heated through, about 3 minutes. Stir in meat juices from plate and season with salt and pepper.
  • Serve steaks with purée. Top with remaining rosemary, olives, and a drizzle of oil.

SHEET-PAN SKIRT STEAK WITH BALSAMIC VINAIGRETTE, BROCCOLINI, AND WHITE BEANS



Sheet-Pan Skirt Steak With Balsamic Vinaigrette, Broccolini, and White Beans image

This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.

Provided by Rhoda Boone

Categories     Bean     Broil     Kid-Friendly     Dinner     Steak     Broccoli     Healthy     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Sheet-Pan Dinner     Small Plates

Yield 4 Servings

Number Of Ingredients 12

4 garlic cloves, divided
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh oregano leaves, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 (1 1/2-pound) skirt steak, cut crosswise into 2 equal pieces
1 bunch broccolini (about 10 ounces), trimmed, halved lengthwise (quartered lengthwise if large)
1 (15-ounce) can white beans, rinsed, drained
Special equipment:
An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet

Steps:

  • Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 Tbsp. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.
  • Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 Tbsp. oil, 1 Tbsp. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard vinaigrette.
  • Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 Tbsp. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.
  • Do Ahead
  • Vinaigrette can be made up to 3 days ahead.

BALSAMIC MARINATED FLANK STEAK



Balsamic Marinated Flank Steak image

Balsamic Marinated Flank Steak is an easy, flavorful, cook-in-the-oven steak you never knew you needed. That's right, these are cooked on a sheet pan in the oven! No grilling is required for this delicious steak recipe.

Provided by Janelle

Number Of Ingredients 8

1/2 onion, diced
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup balsamic vinegar
1 Tablespoon Dijon mustard
1 Tablespoon fresh rosemary
1 1/2 - 2 pound flank steak

Steps:

  • In a bowl whisk onion, garlic, olive oil, soy sauce, balsamic vinegar,
  • Dijon mustard and rosemary. Set aside.
  • Lay Flank steak flat on a cutting board.
  • Slice flank steak in ¼ inch slices against the grain.
  • Place steak slices in a zipper bag and add marinade.
  • Seal up the bag, removing all air and mix around.
  • Let sit for 30 minutes - 24 hours.
  • If using within 2 hours, leave marinating steak on the counter, as flank steak cooks best at room temperature. Flip every hour on the counter and every few hours in the fridge.
  • If refrigerating, remove steak 2 hours before cooking to bring to room temperature.
  • Preheat oven to 450*F
  • Line a rimmed cookie sheet with nonstick foil or a baking mat and spread steak all around.
  • Cook for 5 - 8 minutes in the oven then remove from the oven. In my oven they were ready in 5 minutes.

Nutrition Facts : Calories 590 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 179 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 65 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1109 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

BALSAMIC-BEER FLANK STEAK



Balsamic-Beer Flank Steak image

Try this on your barbecue. Great with a green salad and rice or pasta. Marinating time is not in prep time.

Provided by Tebo3759

Categories     Steak

Time 27m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs flank steaks (or inside round or sirloin tip)
1/2 cup ale or 1/2 cup sherry wine
2 -3 garlic cloves, minced
1/4 cup ketchup
1 tablespoon chili powder
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 tablespoons grainy mustard or 2 tablespoons Dijon mustard
salt and pepper

Steps:

  • Pierce meat with a fork several times.
  • Place in a plastic bag.
  • Mix other ingredients and pour over meat.
  • Marinate in fridge 12 hours or overnight.
  • Broil or grill steak over medium high heat 5 to 6 minutes per side.
  • Let meat rest 5 minutes when done.
  • Boil marinade in saucepan for 5 to 10 minutes until slightly thickened.
  • Slice steak into thin strips and top with sauce.

Nutrition Facts : Calories 236.1, Fat 9.8, SaturatedFat 4, Cholesterol 77.1, Sodium 254.7, Carbohydrate 9.9, Fiber 0.7, Sugar 7.7, Protein 24.8

GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK



Grilled Balsamic and Soy Marinated Flank Steak image

Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.

Provided by DENMOZZ

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 55m

Yield 4

Number Of Ingredients 10

½ onion, chopped
3 cloves garlic, chopped
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup soy sauce
1 tablespoon Dijon mustard
1 tablespoon rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds flank steak

Steps:

  • Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
  • Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
  • Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g

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From recipeland.com


BALSAMIC SKIRT STEAK, FRESH GREENS, PEA & WHITE BEAN PUREE
This steak does not take long. Take off with rare and then cover and cover with foil to rest.Balsamic glaze -- As the steak is coming to room temp, start the balsamic glaze. In a small pot, heat up the oil and add the shallot. Cook until slightly soft or translucent and then add the balsamic and cook 10-15 on medium low until it reduces by half.
From fooddiez.com


BALSAMIC FLANK STEAK RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Balsamic Flank Steak Recipe are provided here for you to discover and enjoy ... Traditional Chicken Dumpling Soup Recipe Cookie Soup Tavern Soup Recipe Sequoia Sandwich Bakersfield Soup Schedule Vegan White Bean Soup Recipes Calabaza Squash Soup Recipe Dinner Menu. Braise Farm Dinners Funeral Dinner Ideas …
From recipeshappy.com


BALSAMIC MARINATED FLANK STEAK - HEARNE FAMILY COOKBOOK
2018-08-28 1/2 teaspoon freshly ground pepper. Directions: Whisk together the vinegar, the oil, the garlic and rosemary in a large dish (or use a large Ziploc freezer bag). Add the steak and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 8 hours, turning every 2 hours. Heat the grill to high.
From hearnefamilycookbook.wordpress.com


AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
2012-09-07 In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes. Heat a grill pan. Season the steak with salt and …
From aol.com


BALSAMIC FLANK STEAK - BURNT APPLE
2014-05-09 Ingredients. 2 pounds flank steak 1 ½ cups balsamic vinegar 2 tablespoons canola oil 1 small onion, chopped 1 large clove garlic, minced ½ cup ketchup
From burntapple.com


BALSAMIC-MARINATED FLANK STEAK - RELISH
Garlic and Chive Butter: Stir together all ingredients. Pile butter mixture on a large sheet of plastic wrap. Fold over plastic wrap and roll butter into a log shape, twisting the ends to secure. Refrigerate until ready serve. (Can be made up to 3 days in advance.) Serve on top of steak and asparagus. Makes about 1/2 cup.
From relish.com


BALSAMIC VINEGAR FLANK STEAK RECIPES | DEPORECIPE.CO
Balsamic And Dijon Marinated Flank Steak For The Love Of Cooking
From deporecipe.co


RECIPES > BEEF > HOW TO MAKE BALSAMIC FLANK STEAK
Blue Cheese Flank Steak Roll with Balsamic Glaze Recipe Tender and juicy, this savory blue cheese flank steak roll with balsamic glaze is packed with flavor and perfect for a weeknight family dinner or special occasion. Balsamic Marinated Flank Steak Tangy balsamic vinegar makes this marinade. Mix in Dijon mustard, garlic and basil, pour over Flank Steak, then grill …
From mobirecipe.com


BALSAMIC FLANK STEAK ON WHITE BEAN PURéE - LCBO
Place steak in a large freezer bag with garlic, rosemary, pepper, lemon juice and oil. Let marinate at least 2 hours. Prepare White Bean Purée while marinating. 2. Remove beef from bag and pat dry with paper towel. Season generously on both sides. 3. In a large sauté pan, heat 2 tsp (10 mL) oil over medium-high heat.
From lcbo.com


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