Flank Steak With Crispy Polenta And Roasted Shallot Vinaigrette Food

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FLANK STEAK WITH MERLOT MUSHROOMS AND PEARL ONIONS OVER TOASTED POLENTA



Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 12

Cooking spray
2 flank steaks, about 1 pound each
Salt
Freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 (11-ounce) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices
1 tablespoon olive oil
2 cups frozen or jarred pearl onions
2 cups cremini mushrooms, sliced
1 teaspoon dried thyme
1 cup Merlot or dry red wine

Steps:

  • Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices.
  • While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown.
  • While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup.
  • Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.

FLANK STEAK WITH BITTER GREENS AND CHARRED RED ONION



Flank Steak with Bitter Greens and Charred Red Onion image

Provided by Melissa Roberts

Categories     Onion     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Steak     Spring     Summer     Grill     Grill/Barbecue     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

For steak:
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 garlic clove, minced
2 teaspoons sugar
1 pound flank steak (3/4 inch thick)
For salad:
1 medium shallot, finely chopped
3 tablespoons red-wine vinegar
1/2 teaspoon Dijon mustard
4 tablespoons extra-virgin olive oil, divided
1 very large red onion, halved and sliced 1/3 inch thick
3/4 pound bitter greens such as escarole or frisée or a combination
Equipment: a grill basket

Steps:

  • Marinate steak:
  • Whisk together Worcestershire sauce, lemon juice, oil, garlic, and sugar in a shallow dish. Add steak, turning to coat, and marinate at room temperature 15 minutes.
  • Make dressing and prepare onion while steak marinates:
  • Whisk together shallot, vinegar, mustard, 3 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss onion with remaining tablespoon oil and 1/4 teaspoon salt in a small bowl.
  • Grill steak and onion:
  • Prepare a gas grill for direct-heat cooking over medium-high heat. Pat steak dry and season with 1/4 teaspoon each of salt and pepper. Oil grill rack. Grill steak, covered, turning once, 8 to 10 minutes total for medium-rare.
  • Transfer steak to a cutting board and let rest, uncovered, 5 minutes.
  • While steak rests, grill onion in grill basket, covered, stirring occasionally, until charred and tender, 4 to 5 minutes.
  • Thinly slice steak across the grain. Toss greens, onion, and steak with dressing and salt to taste.

GRILLED FLANK STEAK WITH SHALLOT-GARLIC-ROSEMARY MARINADE



Grilled Flank Steak With Shallot-Garlic-Rosemary Marinade image

Make and share this Grilled Flank Steak With Shallot-Garlic-Rosemary Marinade recipe from Food.com.

Provided by Abby Girl

Categories     Steak

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 flank steak (or skirt steak)
1 shallot, roughly minced
6 garlic, roughly minced
6 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 teaspoons kosher salt
fresh black pepper

Steps:

  • Marinade: Combine the shallot, garlic, olive oil and rosemary in a food processor. (roughly chop the ingredients before as the food processor will leave uneven chunks).
  • Poke about 20 holes in the steak with a fork and repeat on the other side.
  • Sprinikle the steak on both sides with 2 tsp kosher salt (or 1 tsp of table salt) Spread the marinade on both sides of the steak and refrigerate for 1 - 24 hours.
  • Heat grill for about 10 minutes. Clean and re-season the grill with olive oil.
  • With a papertowel, remove as much of the marinade as possible. (otherwise the garlic, shallot and rosemary would burn). Grind some fresh pepper over the steak.
  • Sear 4 - 6 minutes on the first side. Turn and cook 3 - 4 minutes on the other side. Watch carefully as it can burn quite easily. With a paring knife, cut a small slit in the middle and check for doneness. Move to a cooler part of the grill and continue until rare.
  • Remove from the grill while still pink -- cover with tinfoil and let sit for 5 minutes. (the steak will continue cooking while in the resting stage.
  • Cut the steak across the grain.

Nutrition Facts : Calories 401.1, Fat 24.9, SaturatedFat 4.6, Cholesterol 34.3, Sodium 915.9, Carbohydrate 30.8, Fiber 2, Sugar 0.9, Protein 16.6

CHILI-RUBBED FLANK STEAK WITH CABBAGE SALAD AND POLENTA ROUNDS



Chili-Rubbed Flank Steak With Cabbage Salad And Polenta Rounds image

Make this filling dinner in three simple steps.

Provided by Martha Stewart

Categories     Beef Recipes

Time 35m

Number Of Ingredients 8

2 tablespoons cider vinegar
4 teaspoons plus 1/4 cup olive oil
6 cups shredded (from half a 2-pound cabbage) red cabbage
Coarse salt and ground pepper
1 tube (18 ounces) prepared plain polenta
1 tablespoon chili powder
1 tablespoon sugar
1 1/2 pounds flank steak

Steps:

  • Heat broiler; set rack 4 inches from heat. In a large bowl, whisk vinegar and 3 teaspoons oil; add cabbage. Season with salt and pepper; toss to combine. Set aside.
  • Cut polenta crosswise into 8 equal slices. Heat 1/4 cup oil in a large nonstick skillet over medium heat; add polenta slices and cook until golden on both sides, about 10 minutes per side. Transfer to a paper-towel-lined plate; season with salt.
  • Combine chili powder, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Place steak on a broiler-proof pan. Coat both sides with remaining teaspoon oil and spice mixture. Broil (without turning) about 10 minutes for medium-rare; let rest 5 minutes. Slice thinly; serve with cabbage salad and polenta rounds.

FLANK STEAK WITH CRISPY POLENTA AND ROASTED SHALLOT VINAIGRETTE



Flank Steak with Crispy Polenta and Roasted Shallot Vinaigrette image

Provided by Charlie Trotter

Categories     Beef     High Fiber     Steak     Cornmeal     Winter     Shallot

Yield Serves 4

Number Of Ingredients 10

4 shallots, peeled
1 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons chopped fresh chives
salt and pepper
2 tablespoons chopped garlic
1/4 cup butter
2 cups cooked polenta, hot
4 4-ounce pieces flank steak
10 springs thyme

Steps:

  • Method
  • To prepare the vinaigrette: Place the shallots and 3/4 cup of the olive oil in a small ovenproof pan and cover tightly. Bake at 350 degrees for 50 to 60 minutes, or until the shallots are soft. Let the shallots cool in the olive oil, and then remove, reserving the oil. Julienne the shallots and put them in a bowl. Add the balsamic vinegar and slowly whisk in the reserved olive oil. Add the chopped chives and season to taste with salt and pepper.
  • To prepare the polenta: Cook the garlic in 3 tablespoons of butter for 1 minute. Fold into the polenta and season to taste with salt and pepper. Spread the polenta into a 1/2-inch thick layer on a small sheet pan. Cover with plastic wrap and refrigerate for 2 hours. Cut the polenta into four 3-inch discs and sauté in the remaining 1 tablespoon butter in a hot, nonstick pan for 2 to 3 minutes on each side, or until golden brown and crispy. Blot on paper towels.
  • To prepare the steak: Season the steak with salt and pepper and rub with 1/4 cup olive oil. Remove the thyme leaves from the stems and rub them onto the beef. Grill for 5 to 7 minutes on each side, or until medium-rare.
  • Assembly
  • Place a piece of the polenta in the center of each plate and top with a piece of the steak. Spoon the Roasted Shallot Vinaigrette over the steak and around the plates and top with freshly ground black pepper.
  • Wine Notes
  • The warm garlic flavors in the polenta mesh beautifully with Italian varietals. The rich fruit of Barbera d'Alba from a producer like Giacomo Conterno beautifully balances the garlic, and has the full acidity needed for the shallot vinaigrette.

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