SIMPLE BROILED FLANK STEAK WITH HERB OIL
Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
- Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
- Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
- Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.
BROILED FLANK STEAK
This marinated flank steak is a family favorite. We've made this recipe for over 30 years. I have passed this recipe on to friends more times than I can count!
Provided by Marymakin'
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h25m
Yield 10
Number Of Ingredients 8
Steps:
- Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
- Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
- Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
- Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 4 g, Cholesterol 50.6 mg, Fat 20.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 5.5 g, Sodium 775.2 mg, Sugar 2.9 g
FLANK STEAK WITH MUSHROOMS
Steps:
- Gather the ingredients.
- Season steak with salt and pepper.
- Combine half of the shallot, 1/4 cup (60 mL) balsamic vinegar , 2 tablespoons (30 mL) olive oil, 1 tablespoon (15 mL) sugar, and 2 tablespoons (30 mL) soy sauce in a resealable bag. Mix well.
- Add steaks and let sit for 2 hours or more.
- Cut portobello mushrooms in half then cut mushrooms (portobello and cremini) into 1/4-inch slices.
- Cut the remaining half of shallot and scallion tops into two pieces.
- In a skillet melt half of the butter and add one half of the shallot that was just cut. Heat over medium for 1 minute.
- Add portobellos and season with salt and pepper. Simmer for 8 minutes and then transfer the portobellos and the one half of the shoot to a bowl and keep warm.
- Heat the remaining half of the butter in the skillet and repeat the process with the last half of the cut shallot and cremini mushrooms, except reduce the cooking time to 6 minutes.
- Once the creminis are cooked down, add the portobello pieces back in to reheat.
- In a small bowl mix 1 tablespoon of olive oil, 2 tablespoons (30 mL) of sugar, 3 tablespoons (45 mL) of soy sauce, and 1/4 cup (60 mL) of balsamic vinegar.
- Add to mushrooms and boil for 3 minutes or until the liquid is slightly reduced.
- Then add the scallions.
- Preheat grill.
- Remove steaks from bag and dispose of the marinade.
- Grill steaks until done, about 8 to 10 minutes per side.
- Remove from grill and cut into strips cross grain. Serve with mushrooms.
Nutrition Facts : Calories 570 kcal, Carbohydrate 18 g, Cholesterol 150 mg, Fiber 2 g, Protein 47 g, SaturatedFat 13 g, Sodium 911 mg, Fat 34 g, ServingSize serves 4 to 5, UnsaturatedFat 18 g
GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE
Steps:
- Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
- Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
- For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
- Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.
BROILED FLANK STEAK WITH MUSHROOM SAUCE
From a Sunset Magazine special edition, "Sunset Weeknight." This is a delicious, Asian-inspired recipe that makes a nice change from London Broil. I like to serve it with garlicky smashed red potatoes and steamed broccoli.
Provided by Halcyon Eve
Categories Vegetable
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut shiitake caps into 1/4 inch thick slices. Heat olive oil in 12-14 inch nonstick skillet over medium-high heat. Add shiitake, common mushrooms, and ginger. Cover and cook, stirring often, for about 10 minutes or until lightly browned.
- Meanwhile, in a small bowl, combine hoisin sauce, rice vinegar, and sesame oil. Place flank steak on a rack in a broiling pan; brush top with about half of the hoisin sauce mixture.
- Combine cornstarch and cold water; stir until well mixed. Add broth and garlic to pan with mushroom mixture. Bring to boil over high heat, then add cornstarch mixture. Cook and stir until sauce is thickened.
- Broil steak about 6 inches from heat about 6-7 minutes or until well-browned on top. Flip over and brush other side with all but 1 tbsp of hoisin sauce mixture. Broil until meat is done to taste, about 6-7 minutes longer for rare (cut to test).
- Transfer steak to a carving board. Stir remaining 1 tbsp of hoisin sauce mixture into the mushroom sauce and pour sauce into a bowl. Cut steak against the grain into thin slices. Divide meat between 4-6 plates. Top with equal amounts of mushroom sauce and serve. Garnish with green onions.
Nutrition Facts : Calories 556.8, Fat 29.9, SaturatedFat 9.4, Cholesterol 93.5, Sodium 388.2, Carbohydrate 20.2, Fiber 2.5, Sugar 7.8, Protein 51.6
FLANK STEAK WITH SAUCEY MUSHROOMS
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Marinate the steak. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker). In a dish large enough to hold the steaks, combine the olive oil, wine vinegar, shallot, garlic, and the thyme. Season with pepper to taste. Add the steaks and turn to coat evenly. Cover, and marinate the steaks at room temperature for 1 hour, turning once, or refrigerate, for up to 12 hours.
- Make the mushroom sauce. Heat a medium saute pan over high heat, add the butter, and when the foam subsides, add the mushrooms. Reduce the heat to medium-high and cook, the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Pour the red wine into pan, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the cream, parsley, and chives and stir to combine. Set aside.
- Heat a large grill pan over medium-high heat or an outdoor grill to medium-high. Remove the steaks from the marinade and pat dry. Season with salt and pepper. Cook the steaks for 3 to 5 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain on an angle into very thin slices. Arrange the slices on a warmed platter or plates. Reheat the mushroom sauce if needed and add any accumulated meat juices. Pour the sauce over the steak and serve immediately.
BROILED FLANK STEAK WITH MUSTARD SAUCE
Quick Healthy tender steak. Good for family or company; tastes good and pretty presentation. For healthiest version use low-sodium soy sauce. Prep time includes time to marinate. The mustard sauce also goes well with sweet potatoes
Provided by littleturtle
Categories Broil/Grill
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Score steak diagonally across the grain at 1" intervals on both sides (in a diamond pattern), and place in a heavy duty zip-top plastic bag.
- Combine vinegar with next 6 ingredients, and pour evenly over meat.
- Seal bag and shake until steak is well coated, and marinate in refrigerator overnight, turning bag occasionally.
- In a small bowl, combine yogurt with mustard, cheese and garlic, cover and chill 30 minutes.
- Remove steak from marinade, reserving 2 tbsp marinade.
- Coat a broiler pan with cooking spray, and place steak on the rack.
- Broil 5 1/2" from heat, with door partially open, 5 minutes on each side or to desired doneness, basting frequently with marinade.
- Slice steak diagonally across the grain into 1/4" thick slices and serve with mustard sauce.
MOOSE STEAK WITH MUSHROOM SAUCE
Make and share this Moose Steak with Mushroom Sauce recipe from Food.com.
Provided by Iowahorse
Categories Moose
Time 1h15m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Heat the bacon drippings in a large skillet and brown the steak on both sides, thoroughly.
- Add the broth, onion, garlic, and tomato paste diluted in the water or sherry.
- Cover the pan and simmer for 1 hour or until the meat is tender.
- Remove the steak from the pan and keep hot.
- Add the mushrooms to the pan liquid; cover and simmer for 1 minute.
- Thicken with flour and water mixture.
- Dilute with the cream.
- Heat thoroughly.
- Taste for seasoning and pour over the steak.
- Sprinkle with the paprika.
Nutrition Facts : Calories 853.8, Fat 63.7, SaturatedFat 29.1, Cholesterol 182.3, Sodium 838.2, Carbohydrate 34.6, Fiber 5.1, Sugar 12.4, Protein 38
SIRLOIN STEAK WITH MUSHROOMS
Steak served with a sophisticated but easy pan sauce of shiitake mushrooms, tarragon, white wine, shallot, and butter. Impress your sweetheart with this dish!
Provided by brandon
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Season steak with salt and pepper on both sides.
- Heat a heavy skillet over high heat until a drop of water immediately sizzles and evaporates when flicked onto the skillet's surface. Pour in oil. Add steak and cook until it is beginning to firm and is hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove steak from skillet and set aside. Tent with foil to keep warm. Discard oil remaining in the skillet.
- Reduce heat to medium-low and cook mushrooms, shallot, and garlic, stirring frequently, until softened, about 5 minutes. Pour in white wine and cook until slightly reduced. Pour in beef broth. Reduce heat to low and stir in butter, 1 cube at a time, stirring well after each addition. Stir in tarragon. Season with salt and pepper. Serve mushroom sauce over the steak.
Nutrition Facts : Calories 568.6 calories, Carbohydrate 5.5 g, Cholesterol 119.3 mg, Fat 42.6 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 19 g, Sodium 446.6 mg, Sugar 1.1 g
FLANK STEAK WITH MUSHROOM SAUCE
Trendy and tasty, this skillet recipe is a simple and delicious way to prepare flank steak...and the flavorful sauce is absolutely divine!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides until desired doneness, about 10 minutes for medium-rare. Remove the beef from the skillet.
- Heat 1 tablespoon butter and the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
- Cut the beef diagonally against the grain into thin slices. Serve the mushroom mixture with the beef.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 5.3 g, Cholesterol 45.9 mg, Fat 18.3 g, Fiber 0.7 g, Protein 18.7 g, SaturatedFat 6.9 g, Sodium 492.7 mg, Sugar 1.3 g
SKILLET STEAK WITH MUSHROOM SAUCE
I just made this for the first time last night and what a way to have steak! My DH has diverticulitis and loves steak, not good, but this was a great way for him to get his steak fix with out having an entire steak. Don't be put off by cooking steak in a skillet, it comes out so tender and the sauce compliments it sooo nicely. I used tarragon in place of thyme (all I had) and it came out mouthwatering...literally! I served with Sandi (from CA)'s Herb Infused Red Potatoes and a salad and was surprisingly stuffed! Hope you enjoy!
Provided by LuckyMomof3
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rub both sides of steak with salt and pepper.
- Melt 1/2 butter in a large skillet over high heat and brown steak 2 minute per side and transfer to plate.
- Reduce heat to medium-high and cook onion, mushrooms and thyme in remaining butter until liquid is released and mushrooms start to brown.
- Add flour and cook for 1 minute.
- Gradually stir in milk, beef stock and horseradish (or mustard).
- Reduce heat and simmer, stirring for 5 minutes until thickened.
- Return steak and any accumulated juices to pan.
- Simmer steak for 5 minutes or to desired doneness.
- Let steak rest for 5 minutes.
- Season sauce with more salt and pepper to taste if desired.
- Slice steak thinly across the grain and serve with sauce.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 477.5, Fat 31.4, SaturatedFat 13.4, Cholesterol 127.2, Sodium 486.1, Carbohydrate 10.8, Fiber 1.2, Sugar 2.4, Protein 36.9
FLANK STEAK WITH SHIITAKE MUSHROOM SAUCE
Make and share this Flank Steak With Shiitake Mushroom Sauce recipe from Food.com.
Provided by kymgerberich
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Sprinlke salt and pepper evenly over both sides of steak. Place steak on a broil pan coated with cooking spray; broil 5 minutes on each side or until desired degree of donesness. Remove the steak from the oven; loosely cover with foil.
- Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and garlic; saute 2 minutes. Add mushrooms; saute 4 minutes. Add broth, wine, and vinegar. Bring to a boil; reduce heat to medium and reduce to 1 1/4 cups (about 6 minutes). Add green onions and cook for 1 minute.
- Slice steak diagonally across the grain into 1/4 inch slices. Serve steak with mushroom sauce.
Nutrition Facts :
BROILED FLANK STEAK WITH CHIMICHURRI SAUCE
This is a very fast and tasty way to make flank steak -- the spice rub on the meat is wonderful by itself. And, the chimichurri is so easy to whip up and can be made several hours in advance.
Provided by CarolAnn
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Mix together rub and rub onto steak.
- Broil steak in oven (about 4 inches from the heating element) approximately 6 minutes per side for medium rare In food processor, place all ingredients for chimichurri sauce and pulse until finely chopped.
- When steak is ready, remove from oven and transfer to a cutting board.
- Let cool approximately 5 minutes, then slice thinly on the diagonal.
- Serve immediately with the chimichurri sauce.
Nutrition Facts : Calories 456.9, Fat 32.4, SaturatedFat 8.4, Cholesterol 115.7, Sodium 763.2, Carbohydrate 2.7, Fiber 1.1, Sugar 0.3, Protein 37.1
PANFRIED FLANK STEAK WITH MUSHROOM RAGOûT
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Pat steak dry. Mix together salt and pepper in a small bowl, then rub three fourths of salt mixture on both sides of steak.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté meat, turning over once, 6 to 8 minutes total for rare (depending on thickness of steak). Transfer to a baking pan and keep warm in oven while making ragout.
- Heat remaining 2 tablespoons oil in uncleaned skillet over moderately high heat until hot but not smoking, then sauté garlic, rosemary, and red-pepper flakes, stirring, until fragrant, about 30 seconds. Add mushrooms and remaining salt mixture and sauté, stirring frequently and scraping up any brown bits, until mushrooms are tender but still juicy, 6 to 7 minutes. Add tomatoes with their juice and sugar, then simmer, stirring occasionally, until liquid is reduced by about two thirds, 5 to 8 minutes.
- Transfer steak to a cutting board and pour any meat juices from baking pan into mushroom ragout. Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Serve topped with ragout.
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