FLANK STEAK WITH SALSA VERDE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
- Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
- Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
GRILLED CHILE FLANK STEAK WITH SALSA
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
- To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
- Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
- When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
- Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 5 grams
DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA
Provided by Brian Luscher
Categories Kid-Friendly Steak Corn Healthy Cumin Paprika Bon Appétit Dallas Texas Small Plates
Yield 4 Servings
Number Of Ingredients 21
Steps:
- Dry rub:
- Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
- Steak and salsa:
- Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
- Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
- Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
- Do Ahead
- Salsa can be made 1 day ahead. Cover and chill.
MARINATED FLANK STEAK
A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.
Provided by GUYCON
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
- Preheat grill for medium-high heat.
- Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g
TROPICAL GRILLED FLANK STEAK WITH FRESH FRUIT SALSA
National Beef Cook-Off winner from 1987 by Debbie Vanni of Illinois. Bring the exotic flavors of the tropics to your dinner table with these spicy citrus flank steaks served with a fresh fruit salsa.
Provided by Allrecipes Member
Time 3h40m
Yield 4
Number Of Ingredients 23
Steps:
- Combine orange juice, chili sauce, soy sauce, oil, sugar, orange peel, garlic, salt and hot pepper sauce. Place beef steak in a plastic bag; add marinade, turning to coat. Place orange slices on top of steak. Close bag securely and marinate in the refrigerator for 3 hours (or overnight, if desired), turning occasionally. Pour off marinade and orange slices; discard.
- Place steak on grid over medium coals.** Grill 10 to 14 minutes, turning once. Prepare fruit salsa. Carve steak into thin slices. Serve steak with salsa. Garnish with orange wedges and cilantro.
- To make Fresh Fruit Salsa: Combine pineapple, mango, papaya, apple, red and green pepper, vinegar, cilantro sugar and red pepper (May be prepared in advance if desired.) Yield: About 2 1/2 cups
Nutrition Facts : Calories 486.3 calories, Carbohydrate 36.1 g, Cholesterol 69.8 mg, Fat 21.3 g, Fiber 4.4 g, Protein 38.6 g, SaturatedFat 7 g, Sodium 909.1 mg, Sugar 28.5 g
FLANK STEAK WITH CILANTRO SALSA VERDE
Even though steak is always a winner in our house, to make it even more special I add jarred salsa verde and top with freshly chopped tomato and avocado. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle steak with salt and pepper. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-9 minutes per side. Let stand 5 minutes., Meanwhile, process salsa and cilantro in a food processor until blended. Slice steak thinly across the grain; serve with salsa mixture, avocado and tomato.
Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 571mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
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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