Blackened Grilled Flank Steak Food

STEAKHOUSE-STYLE BLACKENED STEAK RECIPE

Steakhouse-Style Blackened Steak Recipe image

If you like quick and easy meals, you will fall in love with this simple recipe for blackened steak. Before cooking, the steak filets are topped with a mix of savory herbs and spices which form a flavorful crust when the meat is pan-seared in a hot cast-iron skillet.

Provided by Sharon Rigsby

Categories Dinner

Time 15m

Number Of Ingredients 14

Ingredients

2 tsp paprika
1 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp ground dried thyme
1/2 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp brown sugar
2 tsp kosher salt
2 filet mignons (8 oz each, 1-inch thick)
2 Tbsp blackened seasoning
2 Tbsp unsalted butter
2 Tbsp garlic herb butter

Steps:

Combine all ingredients in a bowl and mix well.
Preheat the oven to 400 degrees F.
Pat the steaks dry with a paper towel.
Brush olive oil on the filets. Sprinkle the blackened seasoning over the meat and rub in. Flip over and repeat on the other side.
Turn on your kitchen exhaust fan. Heat a cast-iron skillet over high heat for five minutes. When the pan is hot, add butter, and when it is melted, add the filets.
Sear the filets without moving for two minutes and turn over and sear the other side.
Remove the skillet from the heat and place in the preheated oven. Cook the filets for four to five minutes or to 120 degrees F for rare, 125 degrees for medium-rare and 130 degrees for medium. Use an instant-read meat thermometer to ensure your steaks are cooked perfectly.
Remove the steaks and place on a platter. Cover tightly with aluminum foil and allow them to rest for five to ten minutes. The temperature of the filets will come up approximately five degrees while they rest.
Top with a pat of the garlic herb butter and serve immediately.

Nutrition Facts : Calories 595 kcal, Carbohydrate 6 g, Protein 32 g, Fat 49 g, SaturatedFat 23 g, Cholesterol 150 mg, Sodium 3481 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GRILLED FLANK STEAK

Grilled Flank Steak image

This is a recipe that I got from my oldest son when he was a student at Purdue University in their Hospitality and Tourism program. This is the flank steak recipe that is served in the restaurant at the Student Union. Marinating time not included. This also works well on other cuts of steak.

Provided by LARavenscroft

Categories Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup fresh lime juice
1/4 cup gluten-free soy sauce
2 tablespoons water
1 teaspoon garlic, minced
1/2 teaspoon sugar
1/4 teaspoon salt
1 -2 lb flank steak

Steps:

Combine all ingredients except steak in a small bowl.
Mix well to combine.
Place flank steak in a large zip top bag.
Add marinade ingredients.
Refrigerate 8 hours or overnight.
When ready to cook, remove from marinade and discard marinade.
Grill 5 minutes per side.
Allow to rest 5-10 minutes after grilling before slicing.

BLACKENED FLANK STEAK WITH PEPPERS/ONIONS

BLACKENED FLANK STEAK WITH PEPPERS/ONIONS image

Number Of Ingredients 18

Ingredients

1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon olive oil
1 pound skirt or flank steak, trimmed
4 cups baby mixed greens
2 cups chopped tomatoes
4 pieces bacon, cooked and crumbled
1/2 cup thinly sliced red onion
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon minced garlic
Salt and Pepper to taste

Steps:

Heat Fire Disc to high heat.
Combine paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper in a small bowl.
Brush olive oil evenly over steak.
Add the rub to both sides of the steak, pressing to coat fully.
Place in the center of the disc and sear the steak for four minutes per side.
Remove and let stand 15 minutes before slicing.
Combine mixed greens, tomatoes, bacon, and red onion in a large bowl.
In a separate bowl, combine vinegar, oil, mustard, garlic, salt, and black pepper.
Stir with a whisk and toss with salad mixture.
Top salad with sliced steak.

GRILLED FLANK STEAK

Grilled Flank Steak image

Provided by Eddie Jackson

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

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.