Red Wine Rosemary Grilled Flank Steak Recipes

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RED WINE-ROSEMARY GRILLED FLANK STEAK WITH GRILLED MIXED VEGETABLES AND LEMONY WHITE BEAN SKODALI WITH GRILLED PITA



Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 28

3 cups dry red wine
4 small sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
3 tablespoons olive oil
1 (2 pound) flank steak
Salt and freshly ground black pepper
2 large ears fresh corn, husked and cut crosswise into 4 pieces
1 small eggplant, cut crosswise into 1/2-inch thick rounds
1 large Vidalia onion, cut into 3/4-inch thick wedges
1 large red bell pepper, seeded and quartered
1 large yellow bell pepper, seeded and quartered
1 large zucchini, quartered
12 asparagus spears, trimmed
Olive oil
Salt and freshly ground pepper
Finely chopped parsley and chives
2 cups cooked white beans, 1/4 cup cooking liquid reserved
2 tablespoons chopped garlic
1/3 cup fresh lemon juice
1/4 cup tahini
1/4 cup olive oil
1/4 cup finely chopped parsley
3 tablespoons finely chopped fresh mint
12 pitas
Olive oil

Steps:

  • For 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.
  • For the vegetable platter: Brush the vegetables with olive oil and season the vegetables with salt and pepper to taste. Grill all the vegetables until just cooked through. Arrange on a platter and sprinkle with herbs.
  • For the skordilia: Place the beans, garlic and lemon juice in a food processor and process until the beans are coarsely chopped. Add tahini and oil and process until smooth. Add some of the cooking liquid if too thick. Season with salt and pepper to taste. Scrape into a bowl and fold in the parsley and mint.
  • Brush the pita on both sides with olive oil and grill until lightly golden brown. Cut into wedges.

GRILLED FLANK STEAK WITH ROSEMARY AND GARLIC



Grilled Flank Steak With Rosemary and Garlic image

Make and share this Grilled Flank Steak With Rosemary and Garlic recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup olive oil
4 large garlic cloves, chopped
1 tablespoon fresh rosemary, chopped or 2 teaspoons dried rosemary
1 cup soy sauce
1 1/2 lbs flank steaks

Steps:

  • Whisk oil, garlic, soy, and rosemary in 13 x 9 x 2-inch glass baking dish.
  • Add steak; turn to coat.
  • Cover; refrigerate at least 30 minutes or overnight, turning steak occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler.
  • Remove steak from marinade, letting excess drip off.
  • Sprinkle steak with salt and pepper.
  • Grill or broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare.
  • Transfer steak to platter.
  • Slice thinly on diagonal across grain.

Nutrition Facts : Calories 449.1, Fat 27.7, SaturatedFat 7.7, Cholesterol 69.7, Sodium 4114.8, Carbohydrate 5.3, Fiber 0.7, Sugar 1.3, Protein 43.9

GRILLED FLANK STEAK WITH ROSEMARY



Grilled Flank Steak With Rosemary image

This is a great "company" meal and goes well with the potato gratin with boursin that Mean Chef posted. It's from Bon Appetite's "Entertaining with Style" 1996. I have served it often and always gotten rave reviews from everyone.

Provided by Leslie in Texas

Categories     Steak

Time 28m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 cup soy sauce
1/2 cup olive oil
4 1/2 tablespoons honey
6 garlic cloves, minced (or more to taste!)
3 tablespoons chopped fresh rosemary
1 1/2 tablespoons fresh coarse ground black pepper
1 1/2 teaspoons salt
2 1/2 lbs flank steaks

Steps:

  • Mix all ingredients except steak in a 13x9x2 inch glass baking dish.
  • Add steak and turn to coat.
  • Cover and refrigerate at least two hours, turning occasionally.
  • Preheat grill or broiler to medium high heat.
  • Remove meat from marinade and discard marinade.
  • Grill steak to desired doneness, about 4 minutes per side for medium rare.
  • Transfer steak to work surface and let stand 5 minutes.
  • Cut across grain into thin strips.
  • Arrange on a platter and serve.

Nutrition Facts : Calories 542.8, Fat 33.8, SaturatedFat 9, Cholesterol 77.5, Sodium 2026.5, Carbohydrate 16.5, Fiber 0.8, Sugar 13.4, Protein 43.1

GRILLED FLANK STEAK



Grilled Flank Steak image

Categories     Beef     Garlic     Marinate     Rosemary     Summer     Grill/Barbecue

Yield Makes 8 servings

Number Of Ingredients 7

3 lb flank steaks
1/3 cup white-wine vinegar
3/4 cup olive oil
1 1/2 tablespoons minced fresh rosemary
3 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper

Steps:

  • Lightly pierce steaks all over with a sharp fork or knife. Whisk together remaining ingredients and transfer to a large resealable heavy-duty plastic bag. Add steaks and seal, pressing out excess air. Marinate steaks at least 6 hours or up to 1 day.
  • Prepare grill for cooking.
  • Grill steaks on an oiled rack set 5 to 6 inches over glowing coals, turning once, about 12 minutes for medium-rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice steaks diagonally across the grain.

RED WINE-ROSEMARY MARINATED FLANK STEAKS



Red Wine-Rosemary Marinated Flank Steaks image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 7

1 1/2 pounds flank steak
1/2 cup dry red wine
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
4 large cloves garlic, coarsely chopped
2 sprigs fresh rosemary, needles removed
1/2 teaspoon freshly ground black pepper

Steps:

  • Place steak in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together red wine, oil, mustard, garlic, rosemary, and black pepper. Pour marinade over steak; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.

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