RED WINE MARINATED FLANK STEAK
Steps:
- In a large zip-top bag, combine all ingredients. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator for a minimum of 1 hour or up to 8 hours. Remove flank steak from refrigerator 30 minutes before cooking.
- Preheat grill to medium-high heat. Oil grate when ready to start cooking.
- Remove steak from marinade; discard marinade. Place steak on grate. Grill for 5 to 6 minutes per side for medium.
- Remove from grill and let rest for 5 minutes.
- To serve, slice across the grain.
BRAISED FLANK STEAK WITH LEMON AND GARLIC
This is one of my mother's best recipes from my childhood. Flank steak was cheap back then, so feel free to substitute chuck steak or flap meat. The ingredients are simple but very flavorful. It's excellent with buttered noodles or white beans, and a green vegetable such as broccoli or asparagus.
Provided by Dianemwj
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h50m
Yield 3
Number Of Ingredients 9
Steps:
- Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
- Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
- To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.
Nutrition Facts : Calories 731.8 calories, Carbohydrate 18.4 g, Cholesterol 166.9 mg, Fat 42.5 g, Fiber 1 g, Protein 64.4 g, SaturatedFat 16.5 g, Sodium 793.7 mg, Sugar 0.9 g
FLANK STEAK WITH ONIONS, PEPPERS, AND BEANS
Use your broiler to create a flavorful meal without adding much oil. The white-bean mixture would also go well with broiled or grilled fish or shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss onion, peppers, and beans with 2 tablespoons oil, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Push bean mixture to one side of sheet (or pan); place steak on other side. Rub steak with remaining teaspoon oil; season generously with salt and pepper. Broil, tossing bean mixture occasionally, until steak is medium-rare (135 degrees on an instant-read thermometer) and vegetables are lightly charred, 12 to 16 minutes.
- Transfer steak to a cutting board; cover loosely with foil, and let rest in a warm place for at least 5 minutes. Transfer bean mixture to a serving bowl; toss with vinegar. Slice steak thinly; serve with bean mixture.
Nutrition Facts : Calories 480 g, Fat 24 g, Fiber 5 g, Protein 40 g
MOLASSES MARINATED FLANK STEAK WITH ROASTED RED PEPPERS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 4h23m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl mix together the oil, cola, molasses, soy sauce, red pepper flakes, garlic, black pepper and lime juice. Put the steak into a large shallow bowl and pour in the marinade. Move the steak around to assure the marinade is covering the meat. Allow to marinate 2 hours or up to 4 hours in the refrigerator.
- Preheat the grill over medium heat.
- Remove the steak from the marinade and put it on the grill. Cook for 4 minutes on each side. Remove from the grill to a cutting board and let rest for 5 minutes.
- Brush the bread slices with cream cheese. Slice the steak against the grain into very thin strips. Top the cheese with a strip of meat and a red pepper strip. Garnish with chopped cilantro and serve.
BRAISED PEPPERS AND ONIONS
This base of slowly stewed peppers and onions can serve as the foundation for a wide variety of dishes: Add seared flank steak or pork butt, capers, olives, raisins and canned tomatoes, and simmer it into deliciously shreddable Cuban ropa vieja, to enjoy with black beans, rice and braised greens. Slice Italian sausage, sear it along with chicken legs, then add 1/2 cup each of brown sugar and apple cider vinegar, plus a couple of cups of these peppers and onions, and cook until the sauce reduces to a sweet-tart glaze as the meat slowly braises. (Try that on top of boiled yellow potatoes.) Bloom freshly ground ancho, pasilla or other dried chile in oil, then add this sauté, a few cups of cooked black beans and chickpeas, plenty of Mexican oregano and some canned tomatoes to simmer into a rich vegan chili, garnished with roasted sweet potato. But for the simplest use, just slather these peppers on top of a hot dog in a buttered, toasted bun.
Provided by J. Kenji López-Alt
Categories condiments, one pot, vegetables
Time 30m
Yield About 3 cups
Number Of Ingredients 7
Steps:
- Heat oil in a large Dutch oven over medium until shimmering. Add peppers, onion, garlic, cumin, bay leaves, a large pinch of salt and a few grinds of black pepper. Cook, stirring occasionally, until vegetables are completely tender and the mixture is not runny or watery, about 30 minutes. Adjust heat as necessary to prevent any browning.
- Allow mixture to cool, then store in sealed containers in the refrigerator for up to 1 week.
FLANK STEAK WITH PEPPERS,ONIONS RECIPE
Provided by á-2995
Number Of Ingredients 10
Steps:
- PUT ONION,BELL PEPPER,TOMATOES,CHILI POWDER,CINNAMON.SALT AND PEPPER IN SLOW COOKER -ADD BEEF -COOK COVERED HIGH 4 - 5 HOURS OR LOW 7 - 8 HOURS 25 MINS. BEFORE SERVING COOK RICE - SHRED BEEF AND STIR INTO COOKING LIQUID SERVE WITH RICE AND TOP WITH MANGO AND PARSLEY
FLANK STEAK AND RED ONION
Caramelize an onion on the grill and pile the slices atop steak for a slightly sweeter take on a summertime favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 4
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.
FLANK STEAK WITH ONIONS AND PEPPERS
Make and share this Flank Steak With Onions and Peppers recipe from Food.com.
Provided by lazyme
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 235.6, Fat 10.5, SaturatedFat 4.1, Cholesterol 77.1, Sodium 419.7, Carbohydrate 8.9, Fiber 2.1, Sugar 5, Protein 25.9
GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS
This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.
Nutrition Facts : Calories 461 calories, Fat 32g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 311mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
BRAISED STEAK WITH PEPPERS
Lovely way to use the less tender cuts of steak, add more heat if you wish. Very nice served on top of an opened baked potato.
Provided by Derf2440
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Coat strips of meat with flour mixed with salt and pepper.
- Heat oil in a large frypan, brown meat on all sides.
- Drain off any fat.
- Add broth, tomato juice, (reserve the tomato pieces for later), onion and garlic to the meat.
- Cover and simmer for 1 1/2 hours until meat is tender
- Add tomato pieces, red pepper strips, jalepino and Worcestershire sauce.
- Stir and cook 4 to 5 minutes longer.
Nutrition Facts : Calories 243.8, Fat 8, SaturatedFat 2.4, Cholesterol 78.2, Sodium 330.4, Carbohydrate 7.6, Fiber 1.3, Sugar 3.2, Protein 34
RED WINE-BRAISED FLANK STEAK WITH ROASTED PEPPERS, ONIONS, AND GRUYERE RECIPE
Provided by á-403
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350. 2. Choose a heavy-bottomed ovenproff skillet or Dutch oven that's large enough for the flank steak to lie flat but is as snug as possible. 3. Add 2 tbs of the oil to the skillet over high heat. Once the oil starts to smoke, add the meat and cook for 5 to 7 minutes on each side, until deep brown in color. Remove the meat from the skillet and set the meat aside. 4. Add the carrot and onion to the skillet, followed by the garlic. Saute the vegetables over medium-high heat until they start to brown but are still firm. 5. Add the red wine, enough to come three-fourths of the way up the side of the meat. 6. Add the thyme and 1 tsp of the salt, cover the skillet, and transfer to the oven. 7. Braise the meat for about 2 1/2 hours, until the meat can be pulled apart with a fork. Transfer the meat to a plate to rest and cool. 8. Reserve and strain the pan juices and pour into a saucepan. Over medium-low heat, reduce the juices until thickened (it should coat the back of a spoon). 9.With two forks, separate the meat into chunky strings and roughly cut them crosswise into 2-3-inch pieces. Place the meat in the pot with the reduced juices and coat well. 10. Brush the red onion with the remaining 1 TBS vegetable oil. In grill pan or cast-iron skillet over high heat, grill the red onion (without separating into individual rings) until charred on the outside and slightly cooked on the inside. Place in a bowl and separate into rings. 11. Add the peppers, olive oil, sherry vinegar, and remaining 1 tsp of salt and mix well. 12. Slice the ciabatta rolls in half. Place 1 slice of cheese on the bottom and top halves. Arrange the meat on the bottom halves of the rolls and the onions and peppers on the top halves and place all the roll pieces in the 350 degree oven. Remove once the cheese is melted. Close the sandwiches, cut into halves, and serve.
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