BALSAMIC MARINATED FLANK STEAK
Beef flank steak is marinated in a balsamic vinegar, herb, and mustard mixture then cooked to your preferred doneness on the grill.
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
- Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.
Nutrition Facts : Calories 144.5 calories, Carbohydrate 2.3 g, Cholesterol 26.9 mg, Fat 8.6 g, Protein 13.7 g, SaturatedFat 2.3 g, Sodium 87.2 mg, Sugar 1.8 g
BALSAMIC-GRILLED FLANK STEAK AND ARUGULA SALAD
There are salads, and then there's the Chateau Ste. Michelle Flank Steak & Arugula Salad - perfect for grilling and chilling with BFFs.
Provided by Chateau Ste Michelle
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 8h35m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk together the 3 tablespoons balsamic vinegar, 6 tablespoons olive oil, Dijon, garlic, shallot, salt, and pepper. Place steak in a zip-top bag, pour balsamic mixture over, seal tightly, and refrigerate, 8 hours or overnight.
- Heat grill and add marinated steak. Grill each side of the steak for 5 minutes, turning 90 degrees after 2 1/2 minutes to create a diamond mark on the steak. Remove from grill once internal temperature reaches 140 degrees F (60 degrees C). Brush with 3 teaspoons balsamic vinegar, season with salt, then cover and let rest for 10 minutes.
- While steak is resting, grate cheese and slice cherry tomatoes in half. Cut the steak into thin slices and serve over a bed of arugula. Garnish with cherry tomatoes, cheese, a drizzle of extra-virgin olive oil, and freshly cracked pepper.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 5.7 g, Cholesterol 65 mg, Fat 31.8 g, Fiber 1 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 750.1 mg, Sugar 2.2 g
GRILLED STEAK WITH ARUGULA AND SHAVED PARMESAN
Categories Low Carb Parmesan Steak Arugula Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Blend garlic, 2 teaspoons oil and black pepper in small food processor (or mash on plate with back of fork) to form paste. Pat steaks dry with paper towels. Rub garlic paste over both sides of steaks. Let stand at room temperature 30 minutes or refrigerate up to 8 hours. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, about 9 minutes per side for medium-rare. Transfer steaks to cutting board. Let stand 5 minutes. Cut steaks on slight angle into 1/4-inch-thick slices.
- Arrange arugula on platter. Top with steak slices. Pour any accumulated juices over steaks; sprinkle with salt. Drizzle 1 tablespoon oil over steaks. Using vegetable peeler, shave Parmesan into strips over steaks. Serve with lemon wedges.
FLANK STEAK WITH ARUGULA AND SHAVED PARMESAN {21 DAY FIX}
Flank steak, cooked on the grill, topped with fresh arugula and shaved Parmesan cheese. A 21 Day Fix recipe that everyone will love to eat!
Provided by NancyLynn Sicilia
Categories Salad
Time 23m
Number Of Ingredients 10
Steps:
- Whisk together the vinegar and oil. Add the garlic to the mixture. Place the steak in a shallow dish and pour the marinade over the top. Let it sit at room temp for 10 minutes.
- Heat grill. Remove the steak from the marinade and season with salt and pepper to taste. Grill the steak about 2-4 minutes each side for medium-rare, depending on the thickness of the steak. Remove to a cutting board and slice against the grain.
- Divide arugula on two plates and add tomatoes and onions. Top each salad with 4 oz of steak and shaved Parmesan.
- Add 21 Day Fix Approved Balsamic dressing, or just splash on a bit of vinegar and oil.
ARUGULA SALAD WITH SHAVED PARMESAN AND BALSAMIC VINAIGRETTE
Steps:
- In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
- Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.
BALSAMIC-MARINATED FLANK STEAK
Make this grilled beef flank steak super tender and delicious with the help of balsamic vinegar. Cook this Balsamic-Marinated Flank Steak tonight!
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Pour dressing over steak in shallow dish; turn to coat both sides of steak. Refrigerate 3 hours to marinate, turning occasionally.
- Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 5 min. on each side or until medium doneness. Remove from grill; cover.
- Let stand 5 min. Cut steak diagonally across the grain into thin slices.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 22 g
BALSAMIC MARINATED FLANK STEAK
I was surprised by this recipe in that you only marinade the meat 20-30 minutes. It is great when you find a steak on sale and want to cook it that night. I did tweak it a bit by adding in some freshly minced garlic to kick it up just a bit. Turned out great for a weeknight meal for the family served with buttered noodles and spinach salad.
Provided by HokiesMom
Categories Steak
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all marinade ingredients in a resealable bag and mix together. Then add the flank steak and reseal the bag and turn bag several times to coat the meat with the marinade. Refrigerate 20-30 minutes, turning once or twice.
- Preheat grill to high for 20 minutes (while the meat is marinading). Remove meat from bag and sprinkle fresh ground pepper over the steak before placing on grill. Grill steak 5-6 minutes and then turn over and grill until done (3-4 more minutes for medium rare; 5-6 minutes for medium - depends on thickness of steak and temperature of grill).
- Remove steak to a platter and tent with foil and let rest for 5 minutes before slicing and serving.
Nutrition Facts : Calories 197.1, Fat 9.4, SaturatedFat 3.9, Cholesterol 46.5, Sodium 449.9, Carbohydrate 2.5, Fiber 0.1, Sugar 2.2, Protein 24.1
STEAK WITH PARMESAN BUTTER, BALSAMIC GLAZE, AND ARUGULA
Make and share this Steak With Parmesan Butter, Balsamic Glaze, and Arugula recipe from Food.com.
Provided by Mom2Rose
Categories Steak
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix grated cheese and butter in small bowl.
- Season generously with salt and pepper; set aside.
- Sprinkle steak generously with salt and pepper.
- Heat oil in medium skillet over medium-high heat.
- Add steak; cook to desired doneness, about 4 minutes per side for medium-rare.
- Transfer to plate.
- Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute.
- Divide arugula and Parmesan shavings between 2 plates.
- Squeeze lemon over.
- Slice steak; place atop arugula.
- Top steak with Parmesan butter.
- Drizzle lightly with glaze.
Nutrition Facts : Calories 643.5, Fat 50.2, SaturatedFat 22, Cholesterol 143.2, Sodium 268.9, Carbohydrate 12.2, Fiber 0.8, Sugar 6.9, Protein 33.6
BALSAMIC ARUGULA SALAD
With four simple ingredients, this salad comes together in a flash and makes a sophisticated side with an arugula taste.-Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the arugula, tomatoes and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.
Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 211mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
BALSAMIC MARINATED FLANK STEAK
Steps:
- 1)Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3)Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.
BALSAMIC MARINATED FLANK STEAK WITH ARUGULA, TOMATO, AND SHAVED PARMESAN SALAD
Steps:
- Whisk together ½ cup of the vinegar, ¾ cup of the oil, the garlic, and rosemary in a large dish (or use a thick, sealable plastic bag). Add the steak and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 8 hours turning every 2 hours. Heat your grill to high. Remove the steak from the marinade and season with salt and pepper. Grill until lightly charred and crusty, 4 to 5 minutes. Turn the steak over, reduce the heat to medium or move to a cooler part of the grill and grill until medium=-rare 3, to 4 minutes more. Remove the steak to a cutting board and let rest for 5 minutes. Cut into ½ inch think slices against the grain of the meat. Whisk together the remaining 2 tablespoons vinegar and 3 tablespoons oil in a large bowl and season with salt and pepper. Add the arugula, tomatoes and onion and toss to coast. Divide the sliced steak amount 4 plates and top with some of the arugula salad. Using a vegetable peeler, shave thin slices of the parmesan over each dish
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BALSAMIC MARINATED FLANK STEAK RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Meat + Poultry
- In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
- Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.
BALSAMIC-GRILLED FLANK STEAK WITH ARUGULA AND CHERRY TOMATOES
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- Heat a grill pan over medium-high heat. Rub thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add lemon halves, cut sides down, to pan; cook 3 minutes. Cut steaks across the grain into thin slices.
- Combine remaining 1/4 teaspoon pepper, chives, and next 4 ingredients (through 1/8 teaspoon salt), stirring with a whisk. Drizzle over arugula; toss to coat. Arrange 1 steak, 1 cup arugula, and 1 lemon half on each of 4 plates; top each salad with 1 tablespoon cheese.
GRILLED STEAK WITH BLISTERED TOMATOES - SIMPLY DELICIOUS
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4.9/5 (7)Total Time 25 minsCategory Main CourseCalories 374 per serving
- Drizzle the olive oil and lemon juice over the steak then season generously with salt and pepper. (This step can be done up to 24 hours ahead.)
- Pre-heat a grill or grill pan then add the steak and tomatoes (if your pan/grill isn't big enough, cook the steak first then grill the tomatoes while the steak is resting).
- Cook the steak until done to your preference then remove from the heat and allow to rest, covered with foil, for at least 5 minutes.
STEAK WITH ARUGULA AND BALSAMIC MUSHROOMS RECIPE - REAL SIMPLE
From realsimple.com
4.5/5 (69)Total Time 20 minsServings 4Calories 319 per serving
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper.
- Cook steak to the desired doneness, 3 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
- Wipe out the skillet and heat the remaining tablespoon oil over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper.
- Cook, tossing occasionally, until tender and browned, 5 to 6 minutes. Stir in the vinegar. Remove from heat and stir in the cream.
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From disheswithdad.com
5/5 (4)Total Time 1 hr 15 minsCategory Main Course, SaladCalories 584 per serving
- Add baby arugula to a platter then arrange cut tomatoes and burrata cheese and drizzle with balsamic glaze. Top with cooked steak and serve.
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