Grilled Flank Steak With Olive And Herb Sauce Recipes

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GRILLED FLANK STEAK WITH OLIVE AND HERB SAUCE



Grilled Flank Steak with Olive and Herb Sauce image

This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches if they like.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h35m

Number Of Ingredients 6

2 flank steaks (3 1/2 to 4 pounds total)
2 tablespoons plus 2/3 cup extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
6 ounces mixed pitted brine-cured olives, chopped (1 1/2 cups)
1/2 cup chopped peperoncini, plus 1/3 cup reserved juice
2/3 cup chopped fresh flat-leaf parsley leaves, plus 3 tablespoons finely chopped parsley stems (from 1 small bunch)

Steps:

  • Let steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium-rare. Let steaks rest, loosely tented with foil, 10 minutes.
  • Meanwhile, mix together olives, peperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving.
  • Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauce on top; serve remaining sauce on the side.

GRILLED SKIRT STEAK WITH SMOKY HERB SAUCE



Grilled Skirt Steak with Smoky Herb Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

One 1-pound skirt steak or flank steak
1 teaspoon kosher salt
1 tablespoon olive oil
1/2 lemon
1 shallot, minced
1/3 cup packed fresh basil leaves, chopped
1/3 cup packed fresh mint leaves, chopped
1/3 cup packed fresh Italian parsley leaves, chopped
1/2 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/4 cup sliced almonds, toasted and chopped
3/4 teaspoon smoked paprika

Steps:

  • For the steak: Preheat a grill or grill pan to medium high.
  • Sprinkle the skirt steak with the salt and drizzle with the olive oil. Place on the grill and cook to the desired doneness, 4 to 6 minutes per side, depending on the thickness. (The outside of the steak should have a golden-brown char.) Remove to a platter and squeeze the lemon half over the steak. Let rest for 10 minutes.
  • For the herb sauce: Meanwhile, put the shallot, basil, mint, parsley, olive oil, salt, lemon zest, lemon juice, almonds and paprika in a medium bowl. Mix together until combined.
  • Cut the steak on the bias into 1/2-inch-thick slices, against the grain. Serve with the herb sauce.

FLANK STEAK WITH LEMON-LIME HERB SAUCE



Flank Steak with Lemon-Lime Herb Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 to 11/2 pounds flank steak
1/2 cup chopped scallions, light green and white parts only (about 5 scallions)
1/4 cup fresh chopped chives (from 1 bunch)
1/4 cup extra-virgin olive oil plus more for cooking the steak
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 to 2 lemons)
1 tablespoon lime zest and 1 tablespoon lime juice (from 1 to 2 limes)
2 teaspoons whole grain mustard
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
  • In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
  • Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
  • Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.

GRILLED FLANK STEAK



Grilled Flank Steak image

Provided by Eddie Jackson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

1/2 cup canola oil, plus more for the grill
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes of Worcestershire sauce
Kosher salt and freshly ground pepper
2 pounds flank steak

Steps:

  • Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
  • Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
  • Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
  • Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

GRILLED FLANK STEAK WITH HERB SAUCE



Grilled Flank Steak With Herb Sauce image

Fire up the grill!A recent discussion on the boards reminded me of this recipe.This is 'green steak' that is good! Prep time includes marinating time.

Provided by Divinemom5

Categories     Spicy

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup olive oil
1/3 cup red wine vinegar
4 large green onions, cut into 3 inch pieces
1 cup loosely packed fresh parsley leaves
1 cup loosely packed fresh cilantro leaves
1 small jalapeno, seeded and cut into strips
2 teaspoons fresh minced garlic
1 teaspoon salt (I prefer kosher)
1/2 teaspoon fresh ground pepper
1 1/2 lbs flank steaks

Steps:

  • Pour olive oil and vinegar in a blender,add onions,herb leaves,the jalapeno,and garlic.
  • Blend until consistancy of a smooth paste.
  • Add salt and pepper.
  • Place steak in non-reactive pan,Cover with paste (reserving a small amount to seerve with meat.) Let sit at least one hour.
  • Heat grill to medium-high.
  • Sprinkle steak with additional salt and pepper if desired.
  • Grill each side for 3-5 minutes for medium-rare (longer if desired) Slice and serve with remaining sauce.

Nutrition Facts : Calories 541.3, Fat 41.3, SaturatedFat 9.6, Cholesterol 115.7, Sodium 690, Carbohydrate 3.9, Fiber 1.5, Sugar 0.9, Protein 37.2

PERFECT GRILLED FLANK STEAK



Perfect Grilled Flank Steak image

Make and share this Perfect Grilled Flank Steak recipe from Food.com.

Provided by Chefwmatt

Categories     Meat

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs flank steaks
1/4 cup olive oil
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon white wine vinegar
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon mustard powder
2 garlic cloves, minced

Steps:

  • Mix marinade ingredients and add flank steak, marinate 4-8 hours. Grill on high heat 5-6 minutes per side for medium rare. Let rest 5 minutes and slice thin along the bias with a sharp knife.

GRILLED FLANK STEAK



Grilled Flank Steak image

Serve this grilled flank steak with salad and vegetables.

Provided by Dianne Corbett Balach

Time 4h15m

Yield 4

Number Of Ingredients 12

½ cup olive oil
¼ cup lemon juice
2 cloves garlic, minced
1 tablespoon dried minced onion
1 ½ teaspoons flavor enhancer (such as Accent®)
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon white sugar
½ teaspoon dry mustard
½ teaspoon dried rosemary
¼ teaspoon ground ginger
1 (1 pound) flank steak

Steps:

  • Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
  • Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.

Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g

HERB-CRUSTED FLANK STEAK WITH CHERRY TOMATOES AND OLIVES



Herb-Crusted Flank Steak with Cherry Tomatoes and Olives image

Categories     Beef     Garlic     Olive     Tomato     Fourth of July     Low Carb     Vinegar     Rosemary     Steak     Summer     Grill/Barbecue     Tarragon     Thyme     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

Steak
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh tarragon
2 garlic cloves, minced
2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1 1/2-pound flank steaks
1 tablespoon olive oil
Tomatoes
2 cups halved cherry tomatoes
1 cup chopped fresh Italian parsley
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup coarsely chopped pitted brine-cured green olives
1/4 cup chopped fresh basil
1/4 cup extra-virgin olive oil
2 tablespoons Sherry wine vinegar

Steps:

  • For steak:
  • Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
  • For tomatoes:
  • Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
  • Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.

GRILLED FLANK STEAK WITH TRIPLE DIPPING SAUCES



Grilled Flank Steak With Triple Dipping Sauces image

Make and share this Grilled Flank Steak With Triple Dipping Sauces recipe from Food.com.

Provided by mariposa13

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs beef flank steak or 1 1/2 lbs boneless beef top sirloin steaks, about 1 inch thick
1/2 cup bottled Italian vinaigrette dressing or 1/2 cup balsamic vinaigrette
1/3 cup sour cream
2 tablespoons chunky salsa
1 tablespoon lime juice
chili pepper
1/4 cup honey mustard
1/4 cup plain low-fat yogurt
2 tablespoons snipped fresh dill weed
1/3 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons chopped fresh chives
1 1/2 teaspoons fresh coarse ground black pepper
red grape tomatoes or cherry tomatoes
2 bunches bibb lettuce or 2 bunches butter lettuce
fresh cilantro stems, and or basil leaves

Steps:

  • Place steak in a large shallow dish.
  • Pour vinaigrette over it, turning to coat both sides.
  • Cover and refrigerate several hours or overnight, turning once or twice.
  • Lift steak from marinade, allowing excess to drain off.
  • Sprinkle both sides of steak with black pepper.
  • For the Salsa-Sour Cream Sauce, stir together sour cream, salsa, and lime juice.
  • Top with a chili pepper, if desired.
  • Cover and chill until serving time.
  • For the Honey Mustard-Yogurt Sauce, in a small bowl stir together honey mustard, yogurt, and dill weed.
  • Cover and chill until serving.
  • For the Horseradish-Mayo Sauce, in a small bowl stir together mayonnaise, horseradish, and chives.
  • Top with additional pieces of chives.
  • Cover and chill until serving time.
  • Grill steak over medium heat, turning once, until desired doneness, 12 to 15 minutes for medium.
  • Let steak rest for 5 minutes, then slice across the grain into thin strips, about 1/4 inch thick.
  • Loosely thread 2 or 3 strips onto 10- or 12-inch wooden skewers; add a grape or cherry tomato at the tip.
  • To assemble, open the two bunches of lettuce, keeping them intact. Place prepared lettuce on serving platter.
  • Arrange the assembled skewers on top of the lettuce leaves.
  • Place the cilantro sprigs and/or basil leaves in a small bowl.
  • Place the dipping sauces in additional small bowls.
  • To serve, have guests tear off a lettuce leaf and top with an herb sprig.
  • Then, top with a skewer of meat.
  • Fold lettuce leaf around skewered meat and gently pull to remove skewer, holding lettuce roll securely. Serve with dipping sauce.

Nutrition Facts : Calories 402, Fat 24.3, SaturatedFat 7.6, Cholesterol 102.5, Sodium 510.2, Carbohydrate 11.9, Fiber 1.1, Sugar 6.6, Protein 33.3

GRILLED HERB MARINATED FLANK STEAK



Grilled Herb Marinated Flank Steak image

This needs to marinate 24 hours so plan ahead. Marinating time is not included. This is really nice served over a bed of greens or with rice.

Provided by Kim127

Categories     Steak

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons red wine
3 tablespoons olive oil
1 teaspoon black pepper
1 tablespoon fresh thyme, chopped
1 tablespoon garlic, minced
1 tablespoon jalapeno pepper, minced
2 tablespoons fresh oregano, chopped
1 tablespoon fresh chives, thinly sliced
1 tablespoon ginger, minced
1 tablespoon shallot, minced
salt
2 lbs flank steaks

Steps:

  • Combine all ingredients (except steak) to form a paste.
  • Pound steak on each side with a meat mallet to tenderize.
  • Coat the steak with the paste and refrigerate for 24 hours.
  • Grill steak for 5-7 minutes on each side.
  • Thinly slice across the grain and serve.

SIMPLE AND DELICIOUS MARINATED GRILLED FLANK STEAK



Simple and Delicious Marinated Grilled Flank Steak image

I adapted this one from Rachael Ray, and I absolutely love it. I have used this one for the grill at least a dozen times so far. It's a huge hit!

Provided by LibbyAnne

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs flank steaks
3 garlic cloves, finely chopped
1 tablespoon McCormick's Montreal Brand steak seasoning
1 teaspoon cumin
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil

Steps:

  • Mix garlic, steak seasoning, cumin, hot sauce, Worcestershire sauce and vinegar.
  • Whisk in extra-virgin olive oil.
  • Place meat in shallow dish and coat it evenly in marinade.
  • Marinate for 30 minutes or more (to your liking).
  • Heat indoor or outdoor grill to high heat.
  • Grill 7 to 8 minutes per side.
  • Remove flank steak from grill and let juices redistribute before slicing.
  • Thinly slice meat on an angle, cutting the meat against the grain.

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GRILLED MOROCCAN SPICES WITH FLANK STEAK RECIPE
2019-05-28 Recipe Categories . Course. Appetizers (3067)
From recipezazz.com


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