BAKED FLANK STEAK
This Baked Flank Steak recipe is made with a red wine marinade, cooked to perfection and broiled in the oven. We love serving this with potatoes and a green veggie such as broccoli or asparagus. Don't skimp out of the red wine reduction either - it's delicious!
Provided by Tawnie Graham of Kroll's Korner
Categories Main Course
Time 6h25m
Number Of Ingredients 12
Steps:
- First, marinate the flank steak for 6 hours or overnight. The meat is thin and it takes well to marinades so this will also add flavor and help tenderize the meat before it's cooked. Please don't skip this step!
- Place the flank steak in a gallon sized baggie and add in the red wine, olive oil, lemon juice, roughly chopped shallots, herbs salt and pepper. Close the bag, give it a gentle shake to mix around the ingredients. Place in fridge for at least 6 hours.
- Once the meat is marinated, line a baking sheet with foil. Using a pair of tongs, remove the flank steak from the baggie, gently shake off the excess marinade from the steak and lay flat on the baking sheet.
- Heat oven to BROIL. You will broil the flank steak for 6-7 minutes on each side. This cook time will produce about a medium to medium-well flank steak. Cook 4-6 minutes for more medium-rare steak. Beefs tender, juicy texture is optimum when cooked to medium rare 145°F to medium 160° F doneness. To determine the perfect doneness, a meat thermometer should be used.
- Once you take the flank steak out of the oven, wrap the flank steak up with foil and let rest for 10 minutes before slicing into it. Be sure to cut against the grain when slicing and serve with fingerling potatoes and a green veggie.
- Wash the potatoes, slice them in half and place in a large bowl. Drizzle with olive oil, salt and pepper. Place the potatoes on a baking sheet in an even layer, flesh side down and cook in the oven at 400°F for 20-25 minutes or until fork tender.
- Heat 2 Tbsp. olive oil in a large saucepan on the stove over medium-high heat. Add in 1 shallot, finely minced and cook until soft (1-2 minutes). Add in 1/2 cup wine and 1/2 cup beef broth, bring to a boil and cook until thickened and reduced, about 5-10 minutes. Strain the mixture into a bowl and season with salt, to taste, and honey. Pour over flank steak.
BAKED FLANK STEAK
I've been making this wonderfully satisfying flank steak in the oven for my family for some 15 years now. It's low in calories, full of flavor and veggies-and always brings me raves. -Susan Tannahill, Westford, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Score surface of steak, making shallow diagonal cuts. Place in a 13-in. x 9-in. baking pan coated with cooking spray. Place tomatoes, green pepper, onion and mushrooms around meat. Combine the chili sauce, ketchup, Worcestershire sauce, salt and pepper; drizzle over meat and vegetables., Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender. Remove and keep warm. Pour pan juices into a measuring cup; skim fat. , In a small saucepan, combine cornstarch and water until smooth. Gradually stir in 1-1/2 cups pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice steak across the grain; serve with vegetables and gravy.
Nutrition Facts : Calories 233 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 628mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CHIMICHURRI FLANK STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 37
Steps:
- For the chimichurri: In a food processor, combine the parsley, cilantro, oregano, garlic, shallot, cumin, pepper flakes, salt, red wine vinegar and honey. With the food processor running, slowly add the olive oil; the final product should be smooth but still have a bit of texture to it.
- For the rice and black beans: Heat the grapeseed oil in a pot over high heat. Add the rice and coriander and cook, stirring, to toast the rice, about 2 minutes. Add the vegetable stock and bring to a simmer. Reduce the heat to low and cook, covered, until the liquid is absorbed, 10 to 12 minutes.
- Once the rice is cooked, remove it from the heat and fluff with a fork. Mix in the black beans, cilantro, lime juice, salt and pepper.
- For the smoked tomato salsa: Prepare a smoker with soaked wood chips (cherry or apple wood preferred) and heat to 350 degrees F.
- Place the tomato halves, onion quarters, garlic and jalapeno in a pan. Transfer to the smoker and cook until the onions are tender, 20 to 30 minutes.
- Dice half of the onions and half of the tomatoes. In a food processor, puree the remaining onions and tomatoes along with the jalapeno, garlic and the lime juice.
- In a bowl, mix the pureed sauce with the diced onions and tomatoes and the chopped cilantro. Season to taste with salt and pepper.
- For the lemon aioli: In a food processor (or using an immersion blender) combine the lemon juice, mustard, egg, egg yolk and garlic; puree until smooth. With the motor running, slowly add the olive oil to emulsify the aioli. Season to taste with salt and pepper.
- For the flank steak: Cut the flank steak into six equal portions, slicing against the grain and on an extreme bias. With the back of a knife, tenderize the steaks by pounding them out on both sides. Season on both sides with salt and pepper.
- Heat a cast-iron skillet over high heat until smoking. Add just enough grapeseed oil to coat the pan. Working in batches, sear the steaks on both sides, about 2 minutes. Remove the steaks to a plate to rest before plating.
- To plate: Divide the rice and beans between six plates, mounding it in the center of each plate. Spoon about 2 ounces of the salsa over the top and then lay a steak over the rice. Drizzle some chimichurri over the steak.
- In a bowl, dress the watercress with lemon aioli. Top the steaks with the dressed watercress. Serve.
BABY BAKED FINGERLING POTATOES
Provided by Kelsey Nixon
Categories appetizer
Time 55m
Yield 12 servings as appetizers
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Brush a large rimmed sheet tray with 1 tablespoon olive oil.
- Heat a heavy-bottomed skillet over medium-high heat and cook the bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.
- Place the potatoes on the prepared sheet try, drizzle with olive oil and season liberally with salt and pepper.
- Place the sheet try in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.
- In the meantime, in a small mixing bowl, combine the creme fraiche and chives and season with salt and pepper.
- Remove the potatoes from the oven and transfer to a serving platter cut-side up. Dollop each roasted potato with the creme fraiche mixture and top with the crisp bacon bits and remaining chives.
FLANK STEAK WITH SMASHED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes; drain.
- Meanwhile, combine the parsley, scallion, jalapeno, garlic, lemon zest and juice, 2 tablespoons olive oil and 1/2 teaspoon salt in a mini food processor; pulse until finely chopped. Transfer to a small bowl and set aside.
- Heat a large skillet over high heat and add 1 tablespoon olive oil. Season the steak with salt and pepper. Add to the skillet and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
- Add the remaining 1 tablespoon olive oil and the potatoes to the same skillet; gently smash the potatoes with the back of a wooden spoon. Cook, stirring occasionally, until golden brown and slightly crisp, about 5 minutes. Season with salt and pepper.
- Thinly slice the steak against the grain. Top with the parsley sauce and serve with the potatoes.
Nutrition Facts : Calories 480, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 90 milligrams, Sodium 240 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 35 grams, Sugar 3 grams
SAUTEED FLANK STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, blend the oil, balsamic, salt and pepper. Then pour the marinade over the flank steak in a pan. Allow the steak to marinade for 20 to 30 minutes.
- For the zucchini, heat a shallow saucepan over high heat and bring 4 cups of water to a boil. Reduce the heat and add the zucchini to the water and simmer for 2 minutes. Remove from the water and place in a colander to drain.
- To prepare the steak, heat a large saute pan over high heat until the verge of smoking. Remove the steak from the marinade and remove any excess marinade before cooking. Then reduce the heat and place the steak in the pan. Cook the steak on each side for 4 to 5 minutes, turning to avoid scorching. If the steak begins to crust or brown, reduce the heat. After cooking to desired temperature, remove from the pan and allow the steak to rest.
- To build the plate, add a portion of hot potatoes, steamed zucchini and steak, sliced on bias. Then finish with the veal stock.
MARINATED GRILLED FLANK STEAK WITH BLT SMASHED POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.
- Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.
- Heat a grill pan or outdoor grill to high heat.
- Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.
- Grill flank steak 6 to 7 minutes on each side.
- Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
- Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.
- Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream.
STEAK AU POIVRE WITH ROASTED FINGERLING POTATOES
A peppery crust and a quick, easy pan sauce turn a midweek dinner into bistro night. This recipe makes enough steak for dinner tonight as well as for Steak Sandwich Wraps tomorrow or later in the week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.
- Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium rare, about 8 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.
- Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.
- Refrigerate 1 steak to use in the Steak Sandwich Wrap. Slice remaining steaks against the grain, divide among four plates, and top with sauce. Serve with potatoes and parsley.
Nutrition Facts : Calories 553 g, Fat 34 g, Fiber 5 g, Protein 33 g, SaturatedFat 16 g
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