Sauteed Flank Steak Recipes

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MARINATED FLANK STEAK



Marinated Flank Steak image

A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.

Provided by GUYCON

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h25m

Yield 6

Number Of Ingredients 9

½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon ground black pepper
1 ½ pounds flank steak

Steps:

  • In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
  • Preheat grill for medium-high heat.
  • Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g

FLANK STEAK STIR-FRY



Flank Steak Stir-Fry image

Tender strips of flank steak share the stage with julienned carrot and red pepper, fresh mushrooms and broccoli florets in this full-flavored feast for two. For traditional accompaniments to a stir-fry, consider hot tea and fortune cookies. O serve with fresh cubed fruit and orange sherbet for dessert.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 teaspoons cornstarch
1/3 cup beef broth
1 tablespoon soy sauce
1/8 teaspoon pepper
1/2 pound beef flank steak, cut into 1/4-inch strips
3/4 cup fresh or frozen broccoli florets
1/2 cup sliced fresh mushrooms
1/4 cup julienned sweet red pepper
1/4 cup julienned carrot
1/8 teaspoon ground ginger
1 tablespoon canola oil
Hot cooked rice

Steps:

  • In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a large skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender., Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 269 calories, Fat 15g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 678mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.

GRILLED FLANK STEAK WITH SAUTEED BEET GREENS AND CREAMY HORSERADISH BEETS



Grilled Flank Steak with Sauteed Beet Greens and Creamy Horseradish Beets image

Provided by Tina Miller

Categories     Beef     Leafy Green     Bake     Freeze/Chill     Marinate     Sauté     Horseradish     Steak     Beet     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

Beets
8 medium beets with green tops
2 tablespoons olive oil
1/3 cup crème fraîche or sour cream
3 tablespoons prepared white horseradish
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
Flank steak
4 tablespoons olive oil, divided
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh rosemary
1 garlic clove, minced
1/2 teaspoon ground black pepper
1 1 1/2-pound flank steak
Nonstick vegetable oil spray

Steps:

  • For beets:
  • Preheat oven to 375°F. Trim green tops from beets; cut off stems and discard, reserving greens. Gently scrub 4 beets and set aside (reserve remaining beets for another use). Toss beets with 2 tablespoons oil in roasting pan. Sprinkle with salt. Cover pan with foil. Bake until beets are tender, about 50 minutes. Let beets stand covered at room temperature 20 minutes. Peel beets and cut into 1/2-inch cubes.
  • Whisk crème fraîche, horseradish, lemon juice, and minced shallot in medium bowl. Add beets and toss to coat. Season to taste with salt and pepper. Let stand at room temperature at least 20 minutes. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  • For flank steak:
  • Whisk 2 tablespoons olive oil, Dijon mustard, Worcestershire sauce, chopped rosemary, minced garlic, and ground black pepper in 13x9x2-inch glass baking dish. Add steak; turn to coat. Cover and chill at least 1 hour and up to 2 hours.
  • Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Remove steak from marinade; sprinkle with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Remove from grill; let stand 5 minutes.
  • Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add reserved beet greens; sauté until wilted, about 3 minutes. Remove from heat, cover, and let stand 3 minutes.
  • Thinly slice steak crosswise. Divide steak among 6 plates; surround with sautéed beet greens. Mound horseradish beets alongside.

FLANK STEAK WITH SAUTEED MUSHROOMS



Flank Steak With Sauteed Mushrooms image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 5

8 ounces flank steak
1 pound mushrooms
1 teaspoon olive oil
1 large clove garlic
1 tablespoon fresh oregano or 1 teaspoon dried

Steps:

  • Turn on broiler,if using,and cover broiler pan with double thickness of aluminum foil.Wash and dry steak,then score on diagonal.
  • Wash and trim mushrooms, and slice thickly.
  • Heat a small nonstick pan until it is very hot. Add oil, and reduce the heat to medium-high. Add mushrooms, and saute until they brown.
  • Prepare the stove-top grill if using. Broil or grill steak until browned ;turn, and continue to cook 7 to 10 minutes.
  • Mince garlic; add to mushrooms.
  • Wash oregano; add to mushrooms, and cook until most of the mushroom liquid has evaporated.
  • Slice steak thinly on diagonal, and serve topped with mushrooms.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 13 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 74 milligrams, Sugar 5 grams

SAUTEED FLANK STEAK WITH ARUGULA AND ROASTED CAULIFLOWER AND RED PEPPERS



Sauteed Flank Steak with Arugula and Roasted Cauliflower and Red Peppers image

Categories     Sauté     Low Fat     Low/No Sugar     Steak     Cauliflower     Arugula     Bell Pepper     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

1 large head cauliflower (2 1/2 lb), cut into 1 1/2-inch-wide florets (8 cups)
2 lb red bell peppers (about 5), cut into 1-inch squares
4 large garlic cloves, peeled
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 (1-lb) piece flank steak, halved lengthwise (along the grain)
1/2 tablespoon vegetable oil
3 oz baby arugula
1/2 cup fat-free reduced-sodium chicken broth
2 teaspoons red-wine vinegar, or to taste

Steps:

  • Put oven rack in upper third of oven and preheat oven to 500°F.
  • Toss cauliflower, bell peppers, and garlic with olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Spread in a large shallow baking pan (at least 15 by 10 inches) and roast, turning over once or twice, until vegetables are tender and slightly charred, 25 to 30 minutes.
  • While vegetables roast, heat a dry 10-inch heavy skillet (not nonstick; preferably cast-iron) over moderately high heat until hot, about 3 minutes. Meanwhile, stir together remaining teaspoon thyme, teaspoon pepper, and 1/2 teaspoon salt in a small bowl. Pat steak dry and rub both sides with thyme mixture.
  • Add vegetable oil to hot skillet, then add steak and sauté, turning over once, 5 to 7 minutes total for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes.
  • Reserve roasted garlic cloves and 1 cup roasted bell peppers. Toss arugula with remaining roasted vegetables in pan to wilt, then transfer to a platter.
  • Blend reserved garlic and bell peppers with broth, vinegar, and salt and pepper to taste in a blender until smooth. Transfer sauce to a small bowl or sauceboat.
  • Holding a knife at a 45-degree angle, cut steak across the grain into thin slices and arrange on platter with vegetables. Pour any juices accumulated on cutting board over meat and serve sauce on the side.

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