Buffalo Flank Steak Food

BUFFALO FLANK STEAK

Steps:

• Melt the butter in a heavy frying pan.
• Dust the steak with flour and brown well.
• Add enough boiling water to just cover the meat.
• Cover and cook very slowly, until the meat is fork tender.
• Remove to a warm platter, season with salt and pepper.
• Sprinkle with parsley.
• Cut in thin slanted slices against the grain of the meat to improve tenderness of the slices.
• Variation: After browning the flank steak, remove to a baking dish and bake in a slow oven (300 F.) for 1 1/2 hours or until meat is tender.
• Watch carefully that it does not become dry.

GRILLED BUFFALO STEAK

Steps:

• Gather the ingredients.
• Place steaks in a resealable plastic bag. Combine remaining ingredients and pour over steaks. Seal bag and allow steaks to marinate in the refrigerator for 4 to 8 hours.
• Preheat grill for medium heat. Remove steaks from bag and discard marinade. Place steaks on the grill and cook for 6 minutes per side.
• Remove from heat, tent with aluminum foil, and let steaks rest for 10 minutes before serving.
• To prepare onion sauce, heat olive oil in a large skillet. Cook onions on high for 1 minute.
• Add red wine, reduce heat to medium and cook for 2 to 3 minutes.
• Add remaining ingredients and cook for an additional 5 to 6 minutes. Reduce heat to medium-low or low if necessary.
• Once cooked, remove from heat and serve on top of buffalo steaks.
• Enjoy!

FLANK STEAK WITH PROVENCAL STYLE RUB

Steps:

• Position a broiler pan on the rack closest to the broiler and preheat to high for at least 10 minutes.
• Pulse the anchovies, garlic, Dijon mustard, herbes de Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak.
• Carefully pull the preheated pan from the broiler, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the broiler. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your broiler doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.)
• Remove the meat from the broiler, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter. Serve warm with lemon wedges.

EDDIE JACKSON'S FLANK STEAK

Steps:

• To make the marinade, combine the oil, vinegar, garlic, mustard, oregano, parsley, rosemary, Worcestershire and some salt and pepper in a food processor and pulse until the garlic and herbs are incorporated in the oil.
• Place the steaks in a ziptop bag, pour the marinade over the steaks and marinate at least 30 minutes and up to overnight.
• Before grilling, remove the steaks from the bag and pour the remaining marinade into a small pan. Bring the marinade to a boil, lower to a simmer and cook for 2 to 3 minutes. Use this sauce to drizzle on the steaks as soon as you remove them from the grill.
• Prepare a gas or charcoal grill for high heat. When up to temperature, grease the grates with a little oil, then place the steaks over the hottest part of the grill. Depending on the thickness of the steaks and the temperature of the grill, the steaks should grill about 3 minutes per side for medium rare (flank steak is best served medium rare). Remove the steaks from the grill, drizzle with the sauce and let them rest for 5 to 7 minutes.