GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS
Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
- Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.
FLANK STEAK AND RED ONION
Caramelize an onion on the grill and pile the slices atop steak for a slightly sweeter take on a summertime favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Heat grill to high. Rub both sides of steak with oil, and season generously with salt and pepper. Grill for 5 to 7 minutes per side for medium-rare. Let rest for 10 minutes.
- Meanwhile, drizzle onion slices with oil, and season with salt and pepper. Grill, turning occasionally, until cooked through, 6 to 8 minutes per side.
- Thinly slice meat across the grain, and serve topped with grilled onion.
FLANK STEAK WITH BITTER GREENS AND CHARRED RED ONION
Provided by Melissa Roberts
Categories Onion Quick & Easy Father's Day Backyard BBQ Dinner Steak Spring Summer Grill Grill/Barbecue Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Marinate steak:
- Whisk together Worcestershire sauce, lemon juice, oil, garlic, and sugar in a shallow dish. Add steak, turning to coat, and marinate at room temperature 15 minutes.
- Make dressing and prepare onion while steak marinates:
- Whisk together shallot, vinegar, mustard, 3 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss onion with remaining tablespoon oil and 1/4 teaspoon salt in a small bowl.
- Grill steak and onion:
- Prepare a gas grill for direct-heat cooking over medium-high heat. Pat steak dry and season with 1/4 teaspoon each of salt and pepper. Oil grill rack. Grill steak, covered, turning once, 8 to 10 minutes total for medium-rare.
- Transfer steak to a cutting board and let rest, uncovered, 5 minutes.
- While steak rests, grill onion in grill basket, covered, stirring occasionally, until charred and tender, 4 to 5 minutes.
- Thinly slice steak across the grain. Toss greens, onion, and steak with dressing and salt to taste.
FLANK STEAK WITH ONIONS AND PEPPERS
Make and share this Flank Steak With Onions and Peppers recipe from Food.com.
Provided by lazyme
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook onions, bell peppers, tomato juice, lemon peel, paprika and garlic in 10-inch skillet over medium heat 5 minutes, stirring occasionally; reduce heat to medium-low.
- Stir in broth.
- Cover and cook about 10 minutes or until liquid has almost evaporated.
- Stir in basil, lemon juice and salt.
- Remove from heat; keep warm.
- Set oven control to broil.
- Spray broiler pan rack with nonstick cooking spray.
- Brush beef with oil; sprinkle with pepper.
- Place beef on rack in broiler pan.
- Broil with top 2 to 3-inches from heat about 10 minutes for medium doneness, turning once.
- Cut beef across grain at slanted angle into thin slices.
- Serve topped with bell pepper mixture.
Nutrition Facts : Calories 235.6, Fat 10.5, SaturatedFat 4.1, Cholesterol 77.1, Sodium 419.7, Carbohydrate 8.9, Fiber 2.1, Sugar 5, Protein 25.9
SESAME FLANK STEAKS WITH GRILLED GREEN ONIONS
Grilled flank steak with a wonderful Asian marinade! A friend from Minneapolis emailed me this recipe, knowing I would like it, and she was right! Prep time does not include 6 hour or overnight marinating time.
Provided by yooper
Categories Asian
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place steaks in shallow nonreactive dish, which will hold them comfortably in a single layer.
- In small bowl, whisk together vinegar, soy sauce and 6 tablespoons of the sesame oil.
- Pour marinade over the meat.
- Cover and refrigerate 6 hours or overnight, turning several times.
- When ready to cook, lightly oil grill rack and arrange 5 inches from heat source.
- Cut off root ends and all but 4 inches from green stems of green onions.
- Place onions in shallow dish and brush all over with remaining 2 tablespoons of the sesame oil.
- Set aside.
- When grill is hot, remove steaks from marinade.
- Lightly pat dry with paper towels.
- Place steaks on grill and cook 5 to 6 minutes per side for medium-rare.
- When done, place on platter and cover lossely with aluminum foil to keep warm.
- Grill green onions, turning them until slightly charred, 3 to 5 minutes.
- To serve, slice meat diagonally across the grain into 1/4-inch-thick slices.
- Arrange meat and grilled onions on serving platter and season with salt to taste.
- Sprinkle with sesame seeds.
- Note: To toast sesame seeds, place them in medium skillet over medium heat.
- Toast, stirring, until seeds are golden brown, 3 to 5 minutes.
- Remove and cool.
CHARRED CORN AND HEIRLOOM TOMATO STEAK FAJITAS FROM MISSION®
Marinated then grilled, flank steak is sliced and served on tortillas with quickly charred corn, red onions, poblano peppers and lettuce and tomatoes.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 10m
Yield 4
Number Of Ingredients 16
Steps:
- Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.
- Assemble tomatoes, cheese and lettuce leaves on a platter.
- Preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat.
- Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into 1/2-inch thick slices.
- Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Soft Taco Flour Tortillas with non-stick spray and grill on each side no more than 30 seconds.
- Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.
Nutrition Facts : Calories 350.8 calories, Carbohydrate 42.4 g, Cholesterol 30.4 mg, Fat 18.6 g, Fiber 4.6 g, Protein 17.4 g, SaturatedFat 5.3 g, Sodium 455.5 mg, Sugar 6.1 g
FLANK STEAK SALAD WITH FRISéE AND CHARRED PEPPER SALSA
Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.
Provided by The Bon Appétit Test Kitchen
Time 30m
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat broiler. Line a rimmed baking sheet with foil. Season steak with salt and pepper; set aside.
- Place chiles and onion on prepared sheet and brush with 2 tablespoons oil. Broil vegetables, turning once, until charred and soft, about 8 minutes. Transfer chiles and onion to a medium bowl and cover with plastic wrap. Let vegetables steam in covered bowl for 10 minutes.
- Meanwhile, line a platter with the frisèe. Heat remaining 2 tablespoons oil in a large cast-iron or other heavy skillet over medium-high heat. Add steak to skillet and cook, turning once, until browned and cooked to desired doneness, about 10 minutes for medium-rare. Transfer steak to frisée-lined platter; let rest. The heat from the steak will wilt the greens slightly.
- Peel chiles. Cut in half and remove seeds; cut out core. Finely chop chiles and onion and transfer to a small bowl. Add vinegar and honey to chiles and stir to coat well. Season salsa to taste with salt.
- Transfer steak to a work surface and thinly slice crosswise against the grain. Return sliced steak to platter, arranging over wilted frisée, and spoon charred pepper salsa over.
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