Grilled Flank Steak With Grapes And Stilton Food

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BROILED FLANK STEAK WITH GRILLED CHAMPAGNE GRAPES AND A BITTER GREENS AND BLUE CHEESE SALAD



Broiled Flank Steak with Grilled Champagne Grapes and a Bitter Greens and Blue Cheese Salad image

Provided by Kelsey Nixon

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 18

1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
Kosher salt and freshly cracked black pepper
4 cloves garlic, grated
1 medium shallot, grated
1/4 cup vegetable oil, plus 1 tablespoon, divided
2 pounds flank steak
1/4 cup sherry vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
1 clove garlic, grated
1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 small bunches champagne grapes, broken into clusters, about 1 pound
1/2 pound bitter greens mix (radicchio, arugula, romaine, watercress, endive)
3/4 cups crumbled blue cheese
1/4 cup toasted pecans, chopped

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.

GRILLED TENDER FLANK STEAK



Grilled Tender Flank Steak image

How to cook flank steak? Easy! Marinate it and grill or broil it! This marinated steak is so moist that it will become one of your favorite ways to serve beef. -Heather Ahrens, Columbus, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

1 cup reduced-sodium soy sauce
1/4 cup lemon juice
1/4 cup honey
6 garlic cloves, minced
1 beef flank steak (1-1/2 pounds)

Steps:

  • In a large shallow bowl, combine the soy sauce, lemon juice, honey and garlic; add steak. Turn to coat; cover and refrigerate for 6-8 hours., Drain and discard marinade. Broil 4-6 in. from the heat or grill over medium heat until meat reaches desired doneness, 8-10 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice steak across the grain.

Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 471mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

GRILLED FLANK STEAK



Grilled Flank Steak image

Provided by Eddie Jackson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

1/2 cup canola oil, plus more for the grill
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes of Worcestershire sauce
Kosher salt and freshly ground pepper
2 pounds flank steak

Steps:

  • Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
  • Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
  • Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
  • Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

GRILLED FLANK STEAK WITH GRAPES AND STILTON



Grilled Flank Steak with Grapes and Stilton image

Summertime is perfect for entertaining friends and family. When drawing up the guest list and menu, be sure to invite grapes to the table. Grapes go well with other ingredients, add flair to drinks and cocktails, and look pretty on tabletops. With fruits and vegetables at their freshest, summer is the perfect time to add grapes to grilled meats. Treat guests to a full palette of flavors, textures, and colors with this delicious flank steak recipe. The artful combination of ingredients gets a juicy pop from red California grapes and a sharp green contrast from watercress.

Provided by AshleyJohnson

Categories     Flank Steak

Time 27m

Yield 4

Number Of Ingredients 9

1 (2 pound) flank steak
kosher salt and ground black pepper to taste
¼ cup extra-virgin olive oil
1 ½ tablespoons red wine vinegar
1 tablespoon chopped shallot
¼ teaspoon Dijon mustard
2 bunches watercress, stemmed
2 cups seedless red grapes, halved
½ cup crumbled Stilton cheese

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Sprinkle steak with salt and pepper.
  • Combine olive oil, vinegar, shallot, and mustard in a blender or small food processor. Sprinkle salt and pepper to taste; puree dressing until smooth.
  • Grill steak until medium-rare, or when internal temperature reaches 130 degrees F (55 degrees C); 6 to 7 minutes per side. Transfer to a cutting board; let rest for 5 minutes.
  • Place watercress in a large bowl. Pour in dressing to coat; toss to combine. Sprinkle additional salt and pepper.
  • Slice steak thinly across the grain; transfer to a serving platter. Top with watercress, grapes, and Stilton cheese. Serve with any additional dressing.

Nutrition Facts : Calories 448.8 calories, Carbohydrate 16.7 g, Cholesterol 61.1 mg, Fat 27.9 g, Fiber 1.4 g, Protein 33.8 g, SaturatedFat 8.6 g, Sodium 409.5 mg, Sugar 13.8 g

EASY GRILLED FLANK STEAK



Easy Grilled Flank Steak image

We have made this over an open fire pit, which is really yummy, and also on a gas grill. Try serving it with onions, peppers and potatoes grilled in a foil pack. Valerie Chipman - Lisbon, Maine

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 small onion, chopped
1/2 cup dry red wine or reduced-sodium beef broth
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon brown sugar
1/4 teaspoon pepper
2 fresh sage leaves, thinly sliced or 3/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon minced fresh gingerroot
1 beef flank steak (1 pound)

Steps:

  • In a shallow dish, combine the first 9 ingredients. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in dish and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let stand for 5 minutes; thinly slice across the grain.

Nutrition Facts : Calories 205 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 179mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

GRILLED FLANK STEAK WITH GRAPES AND STILTON



Grilled Flank Steak with Grapes and Stilton image

Summertime is perfect for entertaining friends and family. When drawing up the guest list and menu, be sure to invite grapes to the table. Grapes go well with other ingredients, add flair to drinks and cocktails, and look pretty on tabletops. With fruits and vegetables at their freshest, summer is the perfect time to add grapes to grilled meats. Treat guests to a full palette of flavors, textures, and colors with this delicious flank steak recipe. The artful combination of ingredients gets a juicy pop from red California grapes and a sharp green contrast from watercress.

Provided by AshleyJohnson

Categories     Flank Steak

Time 27m

Yield 4

Number Of Ingredients 9

1 (2 pound) flank steak
kosher salt and ground black pepper to taste
¼ cup extra-virgin olive oil
1 ½ tablespoons red wine vinegar
1 tablespoon chopped shallot
¼ teaspoon Dijon mustard
2 bunches watercress, stemmed
2 cups seedless red grapes, halved
½ cup crumbled Stilton cheese

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Sprinkle steak with salt and pepper.
  • Combine olive oil, vinegar, shallot, and mustard in a blender or small food processor. Sprinkle salt and pepper to taste; puree dressing until smooth.
  • Grill steak until medium-rare, or when internal temperature reaches 130 degrees F (55 degrees C); 6 to 7 minutes per side. Transfer to a cutting board; let rest for 5 minutes.
  • Place watercress in a large bowl. Pour in dressing to coat; toss to combine. Sprinkle additional salt and pepper.
  • Slice steak thinly across the grain; transfer to a serving platter. Top with watercress, grapes, and Stilton cheese. Serve with any additional dressing.

Nutrition Facts : Calories 448.8 calories, Carbohydrate 16.7 g, Cholesterol 61.1 mg, Fat 27.9 g, Fiber 1.4 g, Protein 33.8 g, SaturatedFat 8.6 g, Sodium 409.5 mg, Sugar 13.8 g

GRILLED FLANK STEAK WITH GRAPES AND STILTON



Grilled Flank Steak With Grapes and Stilton image

Summertime is perfect for entertaining friends and family. When drawing up the guest list and menu, be sure to invite grapes to the table. Grapes go well with other ingredients, add flair to drinks and cocktails, and look pretty on tabletops. With fruits and vegetables at their freshest, summer is the perfect time to add grapes to grilled meats. Treat guests to a full palette of flavours, textures and colours with this delicious flank steak recipe below. The artful combination of ingredients gets a juicy pop from red California grapes and a sharp and green contrast from watercress. Stilton cheese boosts the savory umami of this delectable summer dish.

Provided by Mary Jenny

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

1 flank steak (2 pounds)
kosher salt & freshly ground black pepper
1 1/2 tablespoons red wine vinegar
1 tablespoon shallot, chopped
1/4 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
2 bunches watercress, trimmed (8 cups)
1/2 cup crumbled Stilton cheese or 1/2 cup other blue cheese
2 cups red california grapes, halved

Steps:

  • Preheat grill to high and oil grates. Sprinkle steak with salt and pepper.
  • In a small blender or food processor, combine vinegar, shallot, mustard and olive oil. Season with salt and pepper and purée until smooth. Grill steak until it reaches 130°F; for medium-rare this is about 6 to 7 minutes per side. Transfer to a cutting board and let rest 5 minutes.
  • In a large bowl, combine watercress, salt and pepper and enough dressing to coat.
  • Thinly slice steak across the grain and transfer to a platter. Top with watercress, stilton and grapes and serve with additional dressing.

Nutrition Facts : Calories 637.5, Fat 45.4, SaturatedFat 13.6, Cholesterol 94, Sodium 547.8, Carbohydrate 29.4, Fiber 1.5, Sugar 23.6, Protein 30.5

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