MARINATED FLANK STEAK WITH BLUE CHEESE SAUCE
Steps:
- Place the steak pieces between 2 pieces of plastic wrap or parchment and pound to 1/4- inch thickness. Cut into 4 equal pieces, diagonally, against the grain.
- In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator.
- In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside.
- Spray a large grill pan with cooking spray and preheat over medium-high heat. Cut the onion into 1/4-inch rounds brush both sides with the remaining tablespoon of oil and grill 6 minutes per side. Separate into rings and set aside.
- Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare.
- Arrange 3 radicchio leaves and a pile of onions on each serving plate. Top with a piece of steak. Drizzle with blue cheese sauce and top with a sprinkling of parsley.
FLANK STEAK, CHAMPAGNE GRAPES & BLUE CHEESE SALAD
Broiled Flank Steak with Grilled Champagne Grapes and a Bitter Greens and Blue Cheese Salad Recipe courtesy Kelsey Nixon
Provided by Food.com
Categories Steak
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the steak:.
- In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.
- When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.
- Place the marinated steak on the prepared baking sheet (or a broiler pan), sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.
- For the vinaigrette:.
- While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper.
- For the salad:.
- Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.
- In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.
- For serving, pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes.
Nutrition Facts : Calories 925.5, Fat 71.9, SaturatedFat 18.5, Cholesterol 173.2, Sodium 719.1, Carbohydrate 14.7, Fiber 0.9, Sugar 8.9, Protein 54.9
BROILED FLANK STEAK WITH GRILLED CHAMPAGNE GRAPES AND A BITTER GREENS AND BLUE CHEESE SALAD
Provided by Kelsey Nixon
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the steak: In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.
- When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.
- Place the marinated steak on the prepared baking sheet (or a broiler pan), sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.
- For the vinaigrette: While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper
- For the salad: Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.
- In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.
- For serving, pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes.
CHAMPAGNE SALAD
This should be called Wedding Salad instead of Champagne Salad. My sister-in-law's mother made it for Sunday brunch after their wedding, and my Mother made it for a similar brunch after my sister's wedding as well as my daughter's. It's wonderfully easy to make and can be made in individual cups that can be taken out of the freezer as you need them.
Provided by Grandma K
Categories Breakfast
Time 8h15m
Yield 16-20 serving(s)
Number Of Ingredients 6
Steps:
- Cream sugar and cream cheese together; add strawberries, pineapple and bananas. Fold in cool whip. Place in 9X13 pan, freeze 8 hours or overnight. Thaw 1/2 hour before serving.
- Note: Instead of freezing in a pan you can also use individual size serving cups. This works well if you are increasing the recipe for a large gathering.
STEAK SALAD
Make and share this Steak Salad recipe from Food.com.
Provided by RavynLoony
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat grill for high heat.
- Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
- Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!
Nutrition Facts : Calories 748.3, Fat 57.9, SaturatedFat 20.1, Cholesterol 151.9, Sodium 785.7, Carbohydrate 11.7, Fiber 3.8, Sugar 5.2, Protein 45.4
STEAK SALAD WITH GRAPES, WALNUTS, AND GORGONZOLA
Make and share this Steak Salad With Grapes, Walnuts, and Gorgonzola recipe from Food.com.
Provided by Stephanie Z.
Categories Steak
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven broiler with rack set 4 inches from heat.
- Season steak with salt and pepper; place on a brolerproof pan. Broil 4-6 minutes, without turning, for medium-rare. Let rest 5 minutes.
- Meanwhile, in a medium bowl, combine oil and vinegar; season with salt and pepper to taste. Whisk to combine well.
- Add spinach; toss to coat.
- Thinly slice steak crosswise.
- Place spinach, grapes, and steak on a serving plate. Sprinkle with cheese and walnuts.
Nutrition Facts : Calories 179.2, Fat 14.2, SaturatedFat 4.3, Cholesterol 12.7, Sodium 271.9, Carbohydrate 9.3, Fiber 1.6, Sugar 6.2, Protein 5.7
BROILED FLANK STEAK WITH GRILLED CHAMPAGNE GRAPES AND A BITTER G
Make and share this Broiled Flank Steak With Grilled Champagne Grapes and a Bitter G recipe from Food.com.
Provided by Food.com
Categories Steak
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 0
Steps:
- For the steak:.
- In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.
- When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.
- Place the marinated steak on the prepared baking sheet (or a broiler pan), sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.
- For the vinaigrette:.
- While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper.
- For the salad:.
- Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.
- In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.
- For serving:.
- Pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes.
Nutrition Facts :
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