Grilled Flank Steak And Red Onion With Orange Gremolata Recipes

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES

Steps:

• Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
• Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

SESAME FLANK STEAKS WITH GRILLED GREEN ONIONS

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.

RED WINE-ROSEMARY GRILLED FLANK STEAK

Steps:

• To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.

FLANK STEAK WITH ONIONS AND PEPPERS

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.

FLANK STEAK AND RED ONION

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.