Broiled Paprika Flank Steak With Toasted Spiced Nuts Food

BROILED FLANK STEAK RECIPE

Steps:

• Position an oven rack 6 inches below the broiler unit (so not directly below). Preheat the broiler on high (550°F).
• Line a large rimmed baking sheet with foil. Place it in the oven and allow it to heat up for about 5 minutes while you prepare the meat for broiling.
• In a small bowl, stir together the olive oil, kosher salt, black pepper, and red pepper flakes. Set aside.
• Unfold the flank steak and place it on a cutting board or another work surface. Examine it and locate the meat fibers - later, when it's cooked, you'll want to cut across them.
• Rub the meat all over with the olive oil rub.
• Carefully, using oven mitts, remove the hot pan from the oven. Place the steak in the pan. Place the pan in the oven and broil until the steak is browned, about 8 minutes for medium-rare.*
• Remove the steak to a cutting board. Loosely cover it with foil and let it rest for 10 minutes.
• Slice the meat thinly against the grain, as shown in the video below. Serve immediately.

HOT 'N' SPICY FLANK STEAK

Steps:

• In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.

RICE WITH TOASTED PINE NUTS

Steps:

• Spread pine nuts on baking sheet and bake in oven set at 350 degrees until golden brown. Melt butter in saucepan. Add onion and saute until softened. Add rice and stir until coated with butter. Add water, bring to a boil, cover and reduce heat. Continue to cook until water absorbs and rice is light and fluffy, about 20 minutes. Toss in pine nuts and serve.

SIMPLE BROILED FLANK STEAK WITH HERB OIL

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.

MUSTARD-MARINATED FLANK STEAK

Steps:

• Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
• In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
• Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
• Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.

SPICY NUTS

Steps:

• Place a large dry skillet over medium heat, add the nuts and toast for 5 minutes until fragrant and lightly golden, shaking the pan often to prevent scorching. Add the butter and continue to stir until melted and the nuts are well coated. Sprinkle in the cinnamon, cumin and cayenne and toss for another minute.
• Spread the nuts out on a cookie sheet and sprinkle with the salt and sugar; allow to cool. Serve immediately or store the spicy nuts in an airtight container for up to 5 days.

GINGERBREAD SPICED NUTS

Steps:

• Whisk 1 egg white with 1/4 cup light brown sugar, 2 teaspoons gingerbread spice, 1 teaspoon kosher salt and 1/2 teaspoon each paprika and pepper. Add 1 1/3 cups each pecans and almonds; toss. Spread on a rimmed baking sheet and bake at 325˚, stirring every 10 minutes, until mostly dry but still slightly sticky, about 25 minutes; add 1 1/3 cups sesame sticks during the last 5 minutes of baking. Let cool.

SWEET AND SPICY GRILLED FLANK STEAK

Steps:

• In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
• Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
• When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.

BROILED FLANK STEAK

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.

SMOKED PAPRIKA FLANK STEAK WITH BASIL BUTTER RECIPE - (4.4/5)

Steps:

• 1. Trim fat from steak. Score both sides of steak in a diamond pattern, making shallow diagonal cuts at 1 inch intervals. Place steak in a resealable bag set in a shallow dish. 2. For marinade, combine vinegar, oil, smoked paprika, and salt. Pour marinade over steak; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain steak, reserving marinade. 3. For charcoal grill, grill steak in the rack of an uncovered grill directly over medium coals for 17 to 21 minutes for medium doneness(160), turning once and basting with reserved marinade halfway through grilling. (For gas grill, preheat grill. Reduce heat to mediu. Place grill on grill rack over heat. Cover and grill as above. 4. Thinly slice the steak diagonally across the grain. Immediately top steak slices with the basil butter. For Basil Butter: In a small bowl combine 1/4 cup butter, fresh basil, garlic, dijon mustard, 1/4 teaspoon smoked paprika, and pepper. Shape mixture into a 1 1/2 inch log and wrap in plastic wrap. Chill for up to 48 hours. Let sit at room temperature for 20 minutes before using.