Fast Italian Flank Steak Food

ITALIAN FLANK STEAK

Steps:

• In a bowl, combine the salad dressing mixes, oil and lemon juice. Brush over both sides of steak; place in a shallow dish. Cover and refrigerate for several hours or overnight. , Grill over medium-hot heat for 4 minutes on each side for medium, 5 minutes on each side for medium-well or until desired doneness is reached.

ITALIAN MARINATED SIRLOIN STEAK

Steps:

• Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
• Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
• Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.

TUSCAN FLANK STEAK

Steps:

• Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
• Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
• Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
• Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
• Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.

ITALIAN FLANK STEAK

Steps:

• In a small bowl, combine the salad dressing mix, oil and lemon juice. Brush onto both sides of the steak, place in shallow dish. Cover and marinate overnight.
• Preheat your grill or oven, whatever you prefer. Grill or broil to desired doneness.
• 145 medium rare, 160 medium, 170 well done.
• Personal note: this cut of meat is tough, so you MUST slice it thinly, across the grain. Also, it really is best cooked to no more than medium rare. My personal preference is just under med rare.

ITALIAN FLANK STEAK

Steps:

• In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent. Remove and let cool.
• Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long. Lightly season with salt and freshly ground black pepper.
• Place carrots, red bell peppers, sun-dried tomato, and green onions in separate layers over the first 5 inches of the steak lengthwise. Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley.
• Roll flank steak, starting with end that has vegetables, firmly without pushing out vegetables. Secure rolled steak with skewers.
• To a rimmed plate stir the flour and Italian seasoning together and dredge the rolled flank steak, coating evenly.
• Preheat oven to 300 degrees F.
• In a medium saute pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown. Remove the flank steak from the pan and place on a baking sheet. Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer.
• Place the saute pan back on burner and deglaze with the white wine. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture continue to reduce for 2 more minutes. Remove the steak from the oven and let rest. Slice on the bias 1/2-inch, shingle out, and top with sauce.

FLANK STEAK, ROLLED ITALIAN STYLE

Steps:

• Pound flank steak to about 1/4 thick and as square as possible.
• Slightly score cross grain with sharp knife (this will help it roll easier).
• In small bowl add minced garlic, oil and vinegar pour over steak and marinade overnight.
• Preheat oven to 350°F.
• Place steak on plastic wrap on counter, scored side down!
• Place baby spinach on steak followed by thin strips of red bell pepper, sprinkle with cheese,salt and pepper leaving 1/4 diameter around steak.
• Tightly roll steak and secure with twine or toothpicks.
• Bake 40-50 minutes or until desired doneness.
• let sit 10 minute before cutting into 3/4" rounds.
• This goes well with mashed potatoes and a green veggie.
• Note: Can be rotisserie grilled about 30 minutes; let sit 10 before slicing.

ITALIAN MARINATED FLANK STEAK

Steps:

• Combine all ingredients in a freezer bag. Remove air and either marinate 2 hours or freeze.
• Defrost bag in fridge. Preheat gas grill to high heat. Grill steak 6 to 7 minutes per side (or broil in oven).
• Remove steak from grill and let rest 5 minutes before slicing to preserve juices.
• While steak is cooking, cook peppers and onions in remaining dressing in a large skillet until tender.
• Thinly slice meat on an angle, cutting across the grain. Serve with sautéed peppers and onions.

ITALIAN PARTY FLANK STEAK

Steps:

• To butterfly flank steak: With long end of the steak facing you, run a thin sharp knife through the middle thickness of meat, leaving about 1/2 inch at the long opposite end to make a "hinge." flip meat open to resemble a butterfly.
• Combine marinade ingredients (oil, vinegar, garlic, parsley, black pepper) in a zip-lock bag and add butterflied steak and marinate for 2 hours or overnight in refrigerator.
• To make pimento if using fresh red bell peppers: Preheat broiler. Halve peppers lengthwise; remove seeds. Place, skin-side up on a broiler tray, 4 inches from heat. Broil until skins are charred black. Seal peppers in a plastic bag for 15 minutes to steam. Slip off skins.
• Once steak is done marinading, remove and scrape off any excess marinade. Lay meat opened on a long piece of aluminum foil on a flat surface. Reserve marinade. Preheat oven to 350°F.
• Place the 4 pepper halves on top of steak to cover it. Sprinkle with 1 tablespoon of parsley. Cover with prosciutto slices. Arrange basil leaves in a single layer over complete surface of prosciutto. Sprinkle the surface with grated Parmesan, the remaining 2 tablespoons parsley and black pepper.
• With the long side of the layered steak facing you, lift it from the foil and roll it tightly away from you. It should look like a jelly roll.
• With 6 pieces of kitchen string, 8 inches long, tie the steak at 2 to 3 inch intervals. Slip the strings under and around the roll.
• Place steak in shallow baking dish and pour marinade over the top. Bake for 30 minutes, basting twice. Let rest for 15 minutes before slicing.
• Carefully cut into 1/2 in slices, discarding string. Arrange on a serving platter garnished with watercress.

ITALIAN FLANK STEAK

Steps:

• Combine salad dressing mix, oil and lemon juice.
• Brush onto both sides of steak and place in a shallow dish.
• Cover and refrigerate several hours or overnight.
• Grill over hot coals for 4 minutes per side for medium, 5 minutes per side for medium-well or until desired doneness is reached.
• Allow to rest for 10 minutes, covered with foil.
• Cut against the grain into very thin slices and serve.