FLANK STEAK WITH HERB SAUCE AND THREE CHEESE WAFFLE HASH BROWNS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the herb sauce: Whisk together the herbs, olive oil, vinegar, serrano, garlic, shallot, salt and pepper in a small bowl. Set aside.
- For the three cheese waffle hash browns: Preheat a waffle iron to medium.
- Toss the shredded potatoes in a bowl with the melted butter, the three cheeses and the salt and pepper. Mix until well combined.
- Spray the top and bottom of the waffle iron well with cooking spray. Put a mounded cup of the potato mixture (about 1 1/4 cups worth) in each well and gently pat down. (They will start to sizzle.)
- Close the waffle iron and cook until the hash browns are golden brown and crispy; time will vary based on your waffle iron, but it will take roughly 12 minutes. (Check on them occasionally to make sure they aren't burning.) Use a butter knife or fish spatula to gently and very carefully remove the hash browns. They are very fragile when they are hot and just out of the iron.
- For the flank steak: Meanwhile, preheat a grill or grill pan to medium-high. Pat the steak dry and sprinkle liberally with salt and pepper. Grill the steak for about 5 minutes on each side for medium-rare. Set on a cutting board to rest for 10 minutes.
- Thinly slice the steak against the grain. Divide the hash browns and steak among 4 plates and drizzle the steak with the herb sauce.
FLANK STEAK WITH LEMON-LIME HERB SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
- In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
- Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
- Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.
GRILLED FLANK STEAK WITH OLIVE AND HERB SAUCE
This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches if they like.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h35m
Number Of Ingredients 6
Steps:
- Let steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium-rare. Let steaks rest, loosely tented with foil, 10 minutes.
- Meanwhile, mix together olives, peperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving.
- Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauce on top; serve remaining sauce on the side.
FLANK STEAK WITH CHIMICHURRI SAUCE
The hallmarks to perfect grilled steaks are a great charred crust with some grill marks, seasoning generously and nailing the temperature (doneness). Always consider the thickness of the steak when cooking, knowing the thicker the steak, the longer the cook time (see the Cook's Note below). Chimichurri is a great sauce to know because it belongs to a group of uncooked condiments that touch so many cultures and dishes. If you can make chimichurri, you can make salsa verde and pesto. A rule of thumb is chimichurri is herbal, salsa verde is acidic and pesto is nutty. Choose the right sauce to pair perfectly with your protein or vegetable. Flank steak is a heavily used muscle but will grill amazingly. It's pleasantly chewy with great flavor.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
- Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.
- Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.
- Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri sauce.
PAN-SEARED FLANK STEAK WITH HERB SAUCE
Flank steak is a great weeknight dinner option.
Provided by Lisa Cericola
Time 35m
Number Of Ingredients 10
Steps:
- Heat a 12-inch cast-iron skillet over medium-high. Add 1 tablespoon of the oil to skillet, and swirl to coat. Sprinkle both sides of steak evenly with 1½ teaspoons of the salt and 1 teaspoon of the pepper. Cook steak in hot skillet, flipping about every 2 minutes, until a thermometer inserted in thickest portion of meat registers 125°F (for medium-rare), 5 to 7 minutes. Transfer steak to a cutting board; cover loosely with aluminum foil, and let rest 10 minutes.
- While steak rests, pulse parsley, cilantro, shallot, vinegar, garlic, and remaining ½ teaspoon each salt and pepper in a food processor until finely chopped, about 10 pulses, stopping to scrape down sides as needed. With processor running, slowly pour remaining ½ cup oil through food chute until mixture is thoroughly combined but still chunky, about 10 seconds.
- Cut steak diagonally against the grain into ¼-inch-thick slices, and arrange on a platter. Serve with roasted potatoes and herb sauce.
SIMPLE BROILED FLANK STEAK WITH HERB OIL
Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
FLANK STEAK WITH HERB SAUCE
I got this dish from a girlfriend about 20 years ago. Its also good drizzled over any steak or grilled chicken breasts or fish steaks.
Provided by Toby Jermain
Categories Steak
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter or margarine in a medium skillet or saucepan, add onion and garlic, and cook over medium heat, stirring occasionally, until onions are tender.
- Add flour, and continue cooking for 5-7 more minutes.
- Remove from heat, and stir in herbs.
- Stir in lemon juice, wine and water.
- Heat mixture until it boils, stirring regularly.
- Add sugar, reduce heat to low, and cook an additional 5 minutes, stirring twice.
- Season to taste with salt and pepper, and set aside, keeping warm.
- Thinly slice flank steak on an angle across the grain, and serve topped with sauce.
- Garnish with parsley.
Nutrition Facts : Calories 209.7, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 86.5, Carbohydrate 15.6, Fiber 0.7, Sugar 7.9, Protein 1.1
GRILLED FLANK STEAK WITH HERB SAUCE
Fire up the grill!A recent discussion on the boards reminded me of this recipe.This is 'green steak' that is good! Prep time includes marinating time.
Provided by Divinemom5
Categories Spicy
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour olive oil and vinegar in a blender,add onions,herb leaves,the jalapeno,and garlic.
- Blend until consistancy of a smooth paste.
- Add salt and pepper.
- Place steak in non-reactive pan,Cover with paste (reserving a small amount to seerve with meat.) Let sit at least one hour.
- Heat grill to medium-high.
- Sprinkle steak with additional salt and pepper if desired.
- Grill each side for 3-5 minutes for medium-rare (longer if desired) Slice and serve with remaining sauce.
Nutrition Facts : Calories 541.3, Fat 41.3, SaturatedFat 9.6, Cholesterol 115.7, Sodium 690, Carbohydrate 3.9, Fiber 1.5, Sugar 0.9, Protein 37.2
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