BALSAMIC POMEGRANATE FLANK STEAK
A simple sauce and a balsamic marinade transform this pomegranate flank steak into a flavorful and festive dinner.
Provided by Running to the Kitchen
Categories Main Dishes
Time 2h25m
Number Of Ingredients 8
Steps:
- Season both sides of the flank steak liberally with salt and pepper.
- Whisk together the olive oil, brown sugar and balsamic in a small bowl.
- Place flank steak in baking dish, prick both sides of the steak with the tines of a fork, pour the marinade over top and flip the steak a few times to coat.
- Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours up to overnight.
- Remove steak from the refrigerator about 15 minutes before cooking.
- Let the excess marinade drip off the steak and reserve the juices.
- Preheat oven to high broil and position rack in upper third of the oven.
- Place the steak on a broiler pan and cook for about 4-5 minutes per side for medium-rare, or longer depending on your preference.
- Remove the steak from the oven, cover with tin foil and let rest.
- Meanwhile, combine the cranberries, rosemary and remaining marinade in a small sauce pot.
- Cook over medium heat until cooked down and cranberries have popped.
- When there's just a touch of liquid left, add the pomegranate arils, stir to combine and remove from heat.
- Slice the steak against the grain and pour the sauce over top.
Nutrition Facts : Calories 518 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 134 milligrams cholesterol, Fat 25 grams fat, Fiber 4 grams fiber, Protein 48 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 177 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
FLANK STEAK WITH BALSAMIC BARBECUE SAUCE
Provided by Bobby Flay
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15 to 20 minutes. Set aside. Heat 1 tablespoon canola oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tablespoons water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temperature. (The sauce will keep for 1 week refrigerated in a sealed container. If it gets too thick, stir in 1 to 2 tablespoons water.)
- Let the steak sit 30 minutes at room temperature before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tablespoon canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes.
- Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated monterey jack cheese. Put the bread on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
- Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.
FLANK STEAK WITH BALSAMIC BBQ SAUCE
Provided by Bobby Flay
Time 2h5m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside.
- Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
- Heat the grill to high.
- Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices.
- Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
- Arrange the flank steak slices on the bread and garnish with sliced scallions before serving.
BALSAMIC MARINATED FLANK STEAK
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.
BALSAMIC MARINATED FLANK STEAK-LOW CARB
Make and share this Balsamic Marinated Flank Steak-Low Carb recipe from Food.com.
Provided by Lv2Sun
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut across flank steak in criss-cross pattern, cutting 1/8" deep.
- Place in shallow glass baking dish. In small bowl, stir together onion, garlic, 2 T vinegar, oil, salt & pepper.
- Pour over steak, turning to evenly coat both sides Cover and refrigerate at least 4 hours or overnight Heat grill Remove& discard excess marinade from steak Sprinkle both sides with . Place on grill over medium heat
- Cook 9-12 minutes or until internal temperature reaches 140 for medium-rare, turning once.
- Place on cutting board & let stand 5 minutes
- Cut on diagonal into thin slices.
- Pour accumulated juices over slices; drizzle with remaining 1 T vinegar.
BALSAMIC-BEER FLANK STEAK
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
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
BALSAMIC MARINATED FLANK STEAK
I was surprised by this recipe in that you only marinade the meat 20-30 minutes. It is great when you find a steak on sale and want to cook it that night. I did tweak it a bit by adding in some freshly minced garlic to kick it up just a bit. Turned out great for a weeknight meal for the family served with buttered noodles and spinach salad.
Provided by HokiesMom
Categories Steak
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all marinade ingredients in a resealable bag and mix together. Then add the flank steak and reseal the bag and turn bag several times to coat the meat with the marinade. Refrigerate 20-30 minutes, turning once or twice.
- Preheat grill to high for 20 minutes (while the meat is marinading). Remove meat from bag and sprinkle fresh ground pepper over the steak before placing on grill. Grill steak 5-6 minutes and then turn over and grill until done (3-4 more minutes for medium rare; 5-6 minutes for medium - depends on thickness of steak and temperature of grill).
- Remove steak to a platter and tent with foil and let rest for 5 minutes before slicing and serving.
Nutrition Facts : Calories 197.1, Fat 9.4, SaturatedFat 3.9, Cholesterol 46.5, Sodium 449.9, Carbohydrate 2.5, Fiber 0.1, Sugar 2.2, Protein 24.1
GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK
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
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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POMEGRANATE MARINATED FLANK STEAK - MAUREEN ABOOD
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- With a fork, prick the flank steak all over. Season both sides of the steak with the salt and pepper.
- In a small bowl, whisk the pomegranate molasses, olive oil, mustard, brown sugar, and garlic powder. Set aside about 1/3 of the sauce to use when serving the meat after grilling.
- Pour the rest of the marinade in a gallon ziploc bag. Add the flank steak, pepper slices, and onion slices. Pushing out as much air as possible, close the bag and refrigerate the meat for at least 12 hours and up to 24 hours.
- To grill the meat, coat the grill grates with the neutral oil using tongs and a bit of paper towel. Heat the grill to medium high.
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