Flank Steak With Red Wine Vinegar And Greens Low Carb Recipes

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MARINATED FLANK STEAK



Marinated Flank Steak image

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

½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon ground black pepper
1 ½ pounds flank steak

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

FLANK STEAK



Flank Steak image

Provided by Sheila Lukins

Categories     Beef     Garlic     Broil     Marinate     Dinner     Steak     Red Wine     Soy Sauce     Parade

Number Of Ingredients 7

Marinade:
2/3 cup dry red wine
2/3 cup soy sauce
6 large cloves of garlic, peeled and smashed
1/3 cup chopped flat-leaf parsley
Coarsely ground black pepper, to taste
2 flank steaks (about 1 1/2 pounds each)

Steps:

  • 1. Combine the marinade ingredients in a nonreactive bowl. Add the flank steaks and coat well with the marinade.
  • 2. Marinate the steaks, covered, in the refrigerator for 30 minutes or overnight, turning once. Remove from the marinade and pat dry.
  • 3. Broil or grill the steaks over high heat, 3 inches from the heat source, for 4 minutes per side for medium-rare meat. Remove to a cutting board and let rest for 10 minutes.
  • 4. To serve, slice thinly on the diagonal and arrange on a board or platter.

OVERNIGHT-MARINATED FLANK STEAK



Overnight-Marinated Flank Steak image

This recipe makes a quick and easy overnight marinade for a grilled flank steak.

Provided by Susan P

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 25m

Yield 4

Number Of Ingredients 9

½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 clove garlic, minced
¼ teaspoon ground black pepper
1 ½ pounds flank steak

Steps:

  • Whisk vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper together in a bowl; pour into a resealable plastic bag. Add flank steak to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag.
  • Marinate in the refrigerator 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove steak from the bag and shake off excess marinade. Discard remaining marinade.
  • Cook the steak until beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
  • Rest steak 5 to 10 minutes before slicing across the grain.

Nutrition Facts : Calories 419.4 calories, Carbohydrate 4.7 g, Cholesterol 37.9 mg, Fat 34.7 g, Fiber 0.3 g, Protein 22.1 g, SaturatedFat 6.4 g, Sodium 1283.9 mg, Sugar 1 g

FLANK STEAK WITH RED WINE VINEGAR AND GREENS



Flank Steak with Red Wine Vinegar and Greens image

Provided by Food Network Kitchen

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 8

2 tablespoon extra-virgin olive oil
2 pounds flank steak, cut into 4 equal pieces
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1/4 cup red wine vinegar
2 tablespoons chopped fresh oregano leaves or 1 teaspoon dried oregano
2 tablespoons unsalted butter
10 ounces (1 bag) Italian salad blend

Steps:

  • Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with salt and pepper. Cook in 2 batches if necessary. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side for medium-rare. Transfer the steaks to a plate.
  • Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss until they begin to wilt, about 30 seconds.
  • Slice the meat against the grain into thin slices, divide between 4 plates, top with the greens and the pan juices. Serve.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

FLANK STEAK W. RED WINE VINEGAR AND GREENS



Flank Steak W. Red Wine Vinegar and Greens image

Quick and tasty using stuff you probably already have in your pantry Add some steamed veggies and you have a complete meal.

Provided by little_wing

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon extra virgin olive oil
1 lb flank steak, divided in half if it's all one piece
kosher salt & freshly ground black pepper
1 garlic clove, minced
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano
1 tablespoon unsalted butter
5 ounces mixed salad greens (1/2 bag)

Steps:

  • Heat the olive oil in a medium skillet over medium heat.
  • Season both sides of the steaks with salt and pepper to taste.
  • When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side.
  • Transfer the steaks to a plate.
  • Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute.
  • Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan.
  • Stir in the oregano, butter, and any juices from the steak, until the butter melts.
  • Add the greens to the skillet, season with salt and pepper, and toss just until they begin to wilt, about 30 seconds.
  • Slice the meat against the grain into thin slices, divide between 2 plates, top with the greens and the pan juices.

Nutrition Facts : Calories 488.6, Fat 31.4, SaturatedFat 12.4, Cholesterol 108.2, Sodium 123.7, Carbohydrate 0.8, Fiber 0.2, Protein 48.3

BALSAMIC MARINATED FLANK STEAK-LOW CARB



Balsamic Marinated Flank Steak-Low Carb image

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

1 1/2 lbs flank steaks
1/3 cup finely chopped onion
1 garlic clove, minced
3 tablespoons balsamic vinegar, divided
2 teaspoons olive oil
1/2 teaspoon pepper
1/4 teaspoon salt

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.

FLANK STEAK WITH BITTER GREENS AND CHARRED RED ONION



Flank Steak with Bitter Greens and Charred Red Onion image

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

For steak:
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 garlic clove, minced
2 teaspoons sugar
1 pound flank steak (3/4 inch thick)
For salad:
1 medium shallot, finely chopped
3 tablespoons red-wine vinegar
1/2 teaspoon Dijon mustard
4 tablespoons extra-virgin olive oil, divided
1 very large red onion, halved and sliced 1/3 inch thick
3/4 pound bitter greens such as escarole or frisée or a combination
Equipment: a grill basket

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.

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