BROILED FLANK STEAK WITH TOMATO-SCALLION RELISH
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Position a broiler pan on the rack closest to the broiler and preheat to high. Rub the steak lightly with some olive oil and sprinkle with the herbes de Provence and salt and pepper, to taste. Put the whole tomatoes, scallions, and garlic cloves in a large bowl, drizzle with about 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated.
- Carefully lay the steak in the center of the hot pan, arrange the vegetables around it, and broil until the steak is brown but still tender to the touch and the vegetables are charred, 5 to 6 minutes. Turn the steak and the vegetables and broil another 5 to 6 minutes, until the steak is medium rare (an instant-read thermometer inserted crosswise into the side of the steak registers 130 degrees F) and vegetables are charred. Transfer the steak and vegetables to a cutting board.
- For the relish: Core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the remaining 1/4 cup or so of the olive oil, the vinegar, and the Worcestershire sauce. Season with salt and pepper, to taste. Slice the meat against the grain and on an angle, transfer to a plate or platter, and serve with the relish and toasted bread.
GRILLED FLANK STEAK WITH WORCESTERSHIRE BUTTER
Grilled steak covered in melting herb butter is a cornerstone of summer cooking. Here, both the steak and the compound butter are spiked with Worcestershire sauce, fresh thyme and garlic for an intensely brawny flavor. Then, the steak is garnished with a mix of charred tomatoes, scallions and basil, which gives everything a juicy sweetness brightened with lemon. You can use any cut of beef here; the flank steak has a deeply mineral taste and chewy texture that's at its best sliced thin. But rib-eye, skirt steak and sirloin also work; just be sure to adjust the cooking time for thinner or thicker pieces.
Provided by Melissa Clark
Categories meat, main course
Time 45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. In a bowl or resealable bag, combine thyme, garlic, jalapeño, chives, Worcestershire sauce, sugar and lemon juice. Add meat and let marinate in the refrigerator for at least 2 hours and up to overnight.
- Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using.
- Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Grill tomatoes, or broil them on a rimmed baking pan, turning them, until charred on all sides, about 2 to 4 minutes per side. Transfer to a cutting board to cool.
- Brush off any pieces of marinade clinging to the steak, pat steak dry and coat it lightly with oil. Grill or broil steak until it reaches desired doneness, 3 to 5 minutes per side for medium-rare (125 degrees).
- Transfer steak to a cutting board. Slice butter into coins and place them on the steak to melt slightly. Let steak rest for 5 minutes while you prepare the tomatoes.
- Roughly chop tomatoes and place in a bowl with scallions, basil, a pinch of salt and pepper, a drizzle of olive oil and a squeeze of lemon juice. Toss well, adding more salt or lemon juice, or both, to taste.
- Slice the steak thinly, across the grain, and serve with the charred tomato mixture spooned on top. Garnish with more chives and torn basil, if you like.
FLANK STEAK WITH BLOODY MARY TOMATO SALAD
Provided by Sara Dickerman
Categories Beef Tomato Fourth of July Picnic Graduation Father's Day Backyard BBQ Dinner Steak Family Reunion Grill Grill/Barbecue Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- For steak:
- Place steaks on a large rimmed baking sheet; season with salt. Mix sugar and next 3 ingredients in a small bowl; rub all over steaks. Cover; refrigerate 1-3 hours.
- Let steaks stand at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare. Let rest for 10 minutes. DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before slicing.
- For salad:
- Mix onion and 1 tablespoon vinegar in a large bowl. Let macerate 10 minutes, tossing often. Add tomatoes, celery, and olives.
- Whisk remaining 2 tablespoon vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl. Slowly whisk in oil. Add to bowl with tomato mixture; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Cover; chill.
- Cut steak crosswise into 1/4"-thick slices. Serve salad with steak.
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
FLAVORFUL MARINATED FLANK STEAK
Add a salad and crusty rolls to this full-flavored steak, and you have a simple but excellent meal for family or guests. This steak is also great cooked on the grill.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine the first 6 ingredients. Cut an 1/8-in.-deep diamond pattern into both sides of steak. Place in dish and turn to coat. Cover; refrigerate overnight. , Drain and discard marinade. Place steak on a broiler pan. Broil 4 in. from the heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 208 calories, Fat 12g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 531mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
STIR-FRIED FLANK STEAK WITH TOMATO ONION JAM
This is a Latin-style steak stir-fry. It's quick and rustic. It can easily be adjusted to serve more or less people. Recipe courtesy of Ingrid Hoffmann!
Provided by LifeIsGood
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large wok or skillet over medium-high heat. Add the steak and stir fry until it is browned on all sides, about 8-10 minutes. Transfer steak to a plate and set aside.
- Add the onion, tomato, garlic, salt and pepper to the same skillet and cook until the onion is soft and the tomato starts to break down, about 2-4 minutes.
- Return the beef to the skillet and add the soy sauce and vinegar. Cook 1 minute, season with salt and pepper to taste and serve!
STUFFED FLANK STEAK WITH TOMATO SAUCE
Family and friends are always impressed when this entree appears on the table, but it's actually quite easy. I sometimes assemble the steak roll in the morning and refrigerate before browning. The rich tomato sauce tastes great over mashed potatoes. -Nadeen Shrewberry, Hickory, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Flatten steak to 1/4-in. thickness. In a skillet, saute 1/4 cup onion in 1 tablespoon oil until golden brown. Add stuffing, 1/4 cup water and poultry seasoning; cook and stir until water is absorbed. Spoon over steak; roll up tightly jelly-roll style, starting with long side. Secure with toothpicks or kitchen string., Combine the flour, salt and pepper. Coat meat with flour mixture. In a Dutch oven, brown meat on all sides in remaining oil. add the tomatoes, ketchup and remaining water and onion. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Add green pepper and mushrooms; cook 15 minutes longer or until meat reaches desired doneness.
Nutrition Facts :
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 CHARRED TOMATO SAUCE
This is the ultimate summer meal to serve family-style. With a phenomenal charred tomato sauce on top, it never disappoints.
Provided by Dan Churchill
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season steak on both sides with salt 20 minutes before grilling.
- Turn grill to high heat, drizzle the steak with olive oil and cook turning every 15 seconds for 2-3 minutes or until it springs back slowly when touched, allow to rest, season with pepper.
- For the tomatoes, drizzle them and garlic with olive and cook on the grill for 1-2 minutes or until jammy and charred.
- Remove tomatoes stem and place in a bowl, squeezing the garlic flesh inches Give it a mash with a fork before mixing with parsley, zest and juice of lemon and balsamic vinegar. Season with salt and pepper.
- To serve slice steak against the grain and serve with dollops of the charred tomato sauce .
Nutrition Facts : Calories 374.3, Fat 21.1, SaturatedFat 6.8, Cholesterol 115.7, Sodium 100.7, Carbohydrate 7, Fiber 1.1, Sugar 4.8, Protein 37.1
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