GINGER FLANK STEAK WITH WASABI SMASHED POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill pan or indoor/outdoor grill to high.
- Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.
- Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt, to taste.
- While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest.
- Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mash potato mounds with a garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest.
GARLIC FENNEL FLANK STEAK WITH ORANGES
While this dish may appear to be inspired by Italian or Spanish influences (which it is), it's also a take on one of my favorite Chinese dishes: spicy orange beef. I love to grill flank steak with a highly-flavored rub of garlic, fennel, salt and black pepper.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 2h40m
Yield 4
Number Of Ingredients 11
Steps:
- Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt.
- Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
- Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
- Cook steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain.
- Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.1 g, Cholesterol 50.6 mg, Fat 19.8 g, Fiber 1.6 g, Protein 28.3 g, SaturatedFat 5.3 g, Sodium 1219 mg, Sugar 1.8 g
GINGERED FLANK STEAK
A simple marinade lends plenty of flavor to this flank steak. "It's always my brother's birthday entree of choice," notes Pam Winter of St. Peters, Missouri.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first 6 ingredients. Pout half of the marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Gill steak, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with the reserved marinade.
Nutrition Facts :
STEAK SANDWICHES WITH FENNEL SLAW
Making extra steak tonight means a stress-free dinner tomorrow, a little strategy we call nextovers.
Provided by David Tamarkin
Yield Makes 2 open-face sandwiches
Number Of Ingredients 8
Steps:
- Slice steak against the grain into as-thin-as-you-can-get-them strips (this is much easier to do when the steak is cold). Transfer to a large bowl and let sit at room temperature while you make the slaw. If you have time, slice the steak before you start cooking; an hour is ideal to completely take off the chill.
- Toss sliced fennel, red onion, salsa verde, 1/2 tsp. salt, and 1 Tbsp. fennel fronds in a large bowl to combine. Season slaw with a few grinds of pepper and toss again.
- Spread cut sides of focaccia with 2 Tbsp. mayonnaise each; transfer to plates. Divide steak between bread and crown each sandwich with a big handful of slaw. (You may have a small amount left-nibble on it or serve on the side.) Top sandwiches with more fennel fronds and sprinkle with salt.
TERIYAKI STEAK WITH FENNEL SLAW
This flavoursome Asian-style dish is low in fat and easy to make
Provided by Silvana Franco
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Mix the soy, vinegar and honey, add the steaks, then marinate for 10-15 mins.
- Toss together the carrot, fennel, onion and coriander, then chill until ready to serve.
- Cook the steaks in a griddle pan for a few mins on each side, depending on the thickness and how well done you like them. Set the meat aside to rest on a plate, then add the remaining marinade to the pan. Bubble the marinade until it reduces a little to make a sticky sauce.
- Dress the salad with the lime juice, then pile onto plates and serve with the steaks. Spoon the sauce over the meat.
Nutrition Facts : Calories 188 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 1.05 milligram of sodium
SOY GINGER FLANK STEAK WITH GARLIC
This recipe is delicious and easy. I make this quite often. I got it out of a local TV station cookbook called "KCTS Cooks" (on the grill).Serve with asparagus, baby red potatoes, corn on the cob, or any other summer vegetable. Cooking time does not include marinating.
Provided by teresas
Categories Steak
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Lay flank steak flat and, with a sharp knife, score deep cuts diagonally at one-inch intervals across the entire steak.
- Repeat at a 90-degree angle to create one-inch squares across the surface of the steak.
- Repeat on other side of meat.
- Combine soy sauce and honey in a small glass bowl.
- Whisk until blended.
- Stir in garlic and ginger.
- Place steak in 13X9-inch pan.
- Pour marinade over meat, and turn to fully coat.
- Cover pan with lid or foil and store in refrigerator overnight.
- Turn steak at least once while marinating.
- Grill 3 to 5 minutes on each side, or until desired temperature is reached.
- Do not overcook.
- Steak should be pink in the middle.
- The ends will be on the well done side for those who prefer it.
- Slice meat thinly at an angle.
- Note: You can make an extra batch of sauce to save and serve warm at the table for pouring on top of the meat.
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.
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