Flank Steak Bordelaise And Vegetables Recipes

GREEK FLANK STEAK AND VEGGIE SALAD

Steps:

• Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
• Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
• Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
• Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
• Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
• Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side.
• Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

ONE-PAN FLANK STEAK & VEGGIES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a small bowl, add the salt, pepper, garlic powder, paprika, and onion powder. Stir until well combined.
• Place broccoli, onions, and flank steak on a baking tray.
• Coat broccoli and onions with olive oil.
• Sprinkle seasoning mix on flank steak, broccoli, and onions until coated.
• Bake for 15 minutes.
• Broil for 2 minutes.
• For medium, internal temperature of steak should reach 145°F (65°C). Let steak rest 10 minutes before cutting.
• Serve now with wild rice or refrigerate in airtight containers up to 3-4 days.
• Enjoy!

GINGER FLANK STEAK WITH SAKE-GLAZED VEGETABLES

Steps:

• Combine first 6 ingredients in 13x9x2-inch glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to 1 day. Let stand at room temperature 1 hour before continuing.
• Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again.
• Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Add red bell pepper strips and sauté 3 minutes. Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes. Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes longer. Transfer vegetables to serving platter. Tent with foil to keep warm.
• Heat remaining 1 tablespoon peanut oil in same skillet over high heat. Remove steak from marinade; reserve marinade. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
• Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high heat until sauce thickens and boils, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper.
• Cut steak across grain on diagonal into 1/2-inch-thick slices. Arrange steak slices atop vegetables on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce separately.

STIR-FRIED STEAK AND VEGGIES

Steps:

• In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.

SLOW COOKER STEAK AND VEGGIES RECIPE BY TASTY

Steps:

• Slice the top sirloin steaks into half-inch (1 ¼ cm) thick strips.
• Place soy sauce, sesame oil, ginger, garlic, onion and meat in a large slow cooker and mix thoroughly.
• Place the lid on top.
• Set the slow cooker on the low setting for 3 hours.
• Remove the onions from the slow cooker.
• Pour in the Brussels sprouts, bell pepper, and carrots. Mix thoroughly.
• Cook on low for 1 more hour.
• Serve with a portion of brown rice.
• Enjoy!

FLANK STEAK BORDELAISE

Steps:

• Combine all ingredients in gallon bag and place in the fridge for 23 hours, remove an hour before cooking and allow to bring up to room temp
• Remove from marinade and pat dry. Discard the marinade and place the steak on a roasting rack
• Place rack on sheet pan and place in cold oven as close to broil element without allowing meat to touch element
• Set oven to broil and cook for 10-12 minutes for rare, cook longer if desired however you are going to want some pink on this one its just that good
• When steak reaches desired temp remove from oven and let rest for 5 mins. Once rested cut into thin slices and serve with sauce drizzled over.
• Melt butter in med-high heat, add onions, and cook till soften and aromatic. Make sure not to brown. Add garlic and cook till aromatic. Once again adjust heat to make sure you don't brown or burn
• Mix in flour. Once the flour is combined stir in the rest of the ingredients. Bring to boil and simmer for at least 15 mins until the desired sauce consistency is reached. Season with salt and pepper to taste.
• Pre-heat oven to 375 degrees
• Cut russets into 1/8" thick slices. Place in ice water to keep from changing color
• Mix butter, thyme, oregano, and garlic together.
• Stack potato slices in muffin pans, cover with butter mixture, and add a pinch of salt and pepper to top
• Cook in the oven until the top is golden brown and the middle of the stack is tender. This should be around 30-40 mins
• Remove and serve
• Pre-heat skilled and oil over med-high heat
• Dredge zucchini sticks in scrambled egg and then into bread crumbs making sure a good layer of bread crumbs stick to the zucchini. Place in hot oil and brown all sides until zucchini starts to turn tender.
• Place cooked zucchini on a cooling rack or towel to allow oil to drain off. Serve while hot!
• Pre-Heat Oven to 450
• Slice tomatoes to desired thickness, place foil-covered cooking sheet.
• Drizzle with olive oil and sprinkle with garlic herbs and salt and pepper
• Place in oven and roast till start to soften. Make sure you don't put them in too long or they will turn to mush. 10-20 minutes should be perfect.

FLANK STEAK WITH FRESH VEGETABLE SALSA

Steps:

• Preheat a large nonstick saute pan, or preheat a grill or grill pan. Sear the flank steak on both sides for 3 to 4 minutes on each side or until medium-rare. Remove steak from heat and let rest for 10 minutes.
• Meanwhile, combine vegetables, vinegar, olive oil, lime juice, cilantro, chili powder, salt, and pepper in a large bowl and mix well.
• Cut steak against the grain into slices. Serve the steak and vegetable salsa with tortillas, chips and avocado, sour cream, and grated Cheddar, if desired.

SHRIMP STUFFED FLANK STEAK WITH BORDELAISE SAUCE

Steps:

• Heat olive oil over medium heat, in a medium sized sauté pan and add onions, bell peppers, salt and cayenne. Cook for 2 minutes, stirring occasionally. Add shrimp and cook, stirring for 2 minutes or until shrimp are pink. Add green onions, garlic and parsley and cook, stirring for 1 minute.
• Pour mixture into a bowl and let cool for a few minutes. Add egg, bread crumbs, cheese and mix well. Set aside.
• With a very sharp knife, butterfly flank steak, lengthwise. Lay flat. Placing hand on top of meat to secure. Slice meat in half, but not all the way through. Making two steaks which are still connected (hope I explained that right). Then you can open the meat and it will become one large, thin steak.or "butterflied".
• Season both sides of meat with Creole Seasoning. Take stuffing and put down the seam of the steak and wrap edges around stuffing, over lapping about 1/2 inch. Secure with butchers twine in several areas.
• Heat oil in large skillet over medium high heat. Sear stuffed steak on all sides, until well browned.
• Place in roasting pan and finish roasting for 35-40 minutes at 400°F.
• Remove from oven and let rest for 5 minute before serving with Bordelaise Sauce.
• Bordelaise Sauce:.
• Heat the oil in a sauté pan over medium heat. Add the onions and cook, stirring, for 1 minute. Add the shrimp, salt, and cayenne and cook, stirring for 2 minutes. Add the shallots, garlic and tomatoes and cook, stirring for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley and green onions and simmer until slightly thick, about another 5 minutes. Add the butter and stir to combine, about 20 seconds.

SHEET PAN FLANK STEAK AND VEGETABLES RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Spray a baking sheet with nonstick cooking spray.
• Toss broccoli florets and red potatoes in olive oil and spread in an even layer on prepared pan.
• Bake for 20 minutes and remove from oven.
• Combine salt, pepper, paprika, onion powder, garlic powder, oregano and cumin in a small mixing bowl. Set aside 1 teaspoon of seasoning mix.
• Rub remaining seasonings on both sides of the flank steak.
• Move vegetables to the edges of the sheet pan and place seasoned steak in the middle of the pan.
• Sprinkle reserved seasoning over vegetables.
• Set oven to high broil.
• Cook steak and vegetables in broiler for 5-7 minutes, remove from oven, flip steak and broil for 5-7 more minutes or until steak reaches desired doneness.
• Cut steak into slices and serve with vegetables.

FLANK STEAK BORDELAISE AND VEGETABLES

Steps:

• 1. In plastic bag combine vinegar, oil, chopped white onion, worchestershire sauce, salt, garlic and dry mustard. 2. Add flank steak. Tie bag and place in a bowl or baking dish. Refrigerate for six hours 3. In saucepan, cook green onions in 2 tbsp butter until tender 4. Blend in flour and thyme 5. Add broth and wine. 6. Bring to boiling and then simmer , uncovered for 15 minutes. Keep warm 7. Combine zucchini, carrot and garlic in a steamer basket over boiling water 8. Steam 5 minutes. Stir in remaining butter and walnuts. 9. Broil steak. Cover with sauce