RED WINE MARINATED FLANK STEAK
Steps:
- In a large zip-top bag, combine all ingredients. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator for a minimum of 1 hour or up to 8 hours. Remove flank steak from refrigerator 30 minutes before cooking.
- Preheat grill to medium-high heat. Oil grate when ready to start cooking.
- Remove steak from marinade; discard marinade. Place steak on grate. Grill for 5 to 6 minutes per side for medium.
- Remove from grill and let rest for 5 minutes.
- To serve, slice across the grain.
FLANK STEAK WITH RED WINE VINEGAR AND GREENS
Provided by Food Network Kitchen
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with salt and pepper. Cook in 2 batches if necessary. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side for medium-rare. Transfer the steaks to a plate.
- Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss until they begin to wilt, about 30 seconds.
- Slice the meat against the grain into thin slices, divide between 4 plates, top with the greens and the pan juices. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
BALSAMIC MARINATED FLANK STEAK-LOW CARB
Make and share this Balsamic Marinated Flank Steak-Low Carb recipe from Food.com.
Provided by Lv2Sun
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut across flank steak in criss-cross pattern, cutting 1/8" deep.
- Place in shallow glass baking dish. In small bowl, stir together onion, garlic, 2 T vinegar, oil, salt & pepper.
- Pour over steak, turning to evenly coat both sides Cover and refrigerate at least 4 hours or overnight Heat grill Remove& discard excess marinade from steak Sprinkle both sides with . Place on grill over medium heat
- Cook 9-12 minutes or until internal temperature reaches 140 for medium-rare, turning once.
- Place on cutting board & let stand 5 minutes
- Cut on diagonal into thin slices.
- Pour accumulated juices over slices; drizzle with remaining 1 T vinegar.
FLANK STEAK WITH BITTER GREENS AND CHARRED RED ONION
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
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.
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- In a shallow container, mix together garlic, rosemary, red wine, balsamic vinegar and black pepper. Lay in flank steak, cover and refrigerate for at least 2 hours (overnight is better)—flipping halfway through.
- About 1 hour before cooking, discard the marinade (see notes), pat the steak dry and season generously with salt. Set the steak on a cooling rack (optional) and return to the fridge to give the surface a chance to dry and become tacky (promotes browning when cooking).
- To cook the steak, preheat a thick-bottomed pan (I like cast iron) over medium heat (or use a grill if you have one). Add the ghee and, once melted, begin searing the steak. For medium rare, flip the steak every couple of minutes for 10-12 minutes (the internal temperature should read ~110°F). Use a weight (or small plate topped with heavy cans of food) to ensure even browning and improve the steak’s final crust.
- Once cooked, cover and rest covered for at least 10 minutes before slicing. Slice thinly across the grain (see notes) and enjoy!
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