Grilled Flank Steak With Olive And Herb Sauce Food

NORTHWEST GRILLED FLANK STEAK

Steps:

• Rinse flank steak and pat dry; In a 1-gallon zip lock bag or large bowl, mix the soy sauce, olive oil, brown sugar, green onions, sesame seeds, garlic, pepper, and ginger; Add the steak, seal bag or cover bowl tightly, and chill, turning occasionally, at least 4 hours or up to 2 days.
• Lift steak from the bag and let drain briefly.
• Place meat on a grill over a solid bed of medium-hot coals or medium-high heat on gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill.
• Cook steak, turning occasionally to brown evenly, for medium-rare, 9 to 12 minutes, (still pink in center),Transfer steak to a platter and let stand 10 minutes, cut meat across grain into thin slanting slices,.

GRILLED FLANK STEAK WITH OLIVE AND HERB SAUCE

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.

GRILLED SKIRT STEAK WITH SMOKY HERB SAUCE

Steps:

• For the steak: Preheat a grill or grill pan to medium high.
• Sprinkle the skirt steak with the salt and drizzle with the olive oil. Place on the grill and cook to the desired doneness, 4 to 6 minutes per side, depending on the thickness. (The outside of the steak should have a golden-brown char.) Remove to a platter and squeeze the lemon half over the steak. Let rest for 10 minutes.
• For the herb sauce: Meanwhile, put the shallot, basil, mint, parsley, olive oil, salt, lemon zest, lemon juice, almonds and paprika in a medium bowl. Mix together until combined.
• Cut the steak on the bias into 1/2-inch-thick slices, against the grain. Serve with the herb sauce.

FLANK STEAK WITH LEMON-LIME HERB SAUCE

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.

HERB-CRUSTED FLANK STEAK WITH CHERRY TOMATOES AND OLIVES

Steps:

• For steak:
• Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
• For tomatoes:
• Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
• Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
• Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.

GRILLED FLANK STEAK WITH SAVORY SECRET SAUCE

Steps:

• Place a medium saute pan over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the anchovies and saute until they start to break down, about 1 minute. Add the oregano, crushed red pepper and garlic and saute for 2 to 3 minutes to allow the anchovies to completely break down and the garlic to cook. Take the pan off the heat and allow to cool for 2 to 3 minutes. Stir in the lemon juice and parsley. Taste and season with salt and pepper if desired.
• Heat a grill or grill pan to medium-high heat. Season both sides of the flank steak with a generous amount of salt and pepper. Brush the grill grates or grill pan with the canola oil. Grill the steak for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes before slicing. Slice and top with the sauce.

GRILLED 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.

PERFECT GRILLED FLANK STEAK

Steps:

• Mix marinade ingredients and add flank steak, marinate 4-8 hours. Grill on high heat 5-6 minutes per side for medium rare. Let rest 5 minutes and slice thin along the bias with a sharp knife.

GRILLED FLANK STEAK WITH TRIPLE DIPPING SAUCES

Steps:

• Place steak in a large shallow dish.
• Pour vinaigrette over it, turning to coat both sides.
• Cover and refrigerate several hours or overnight, turning once or twice.
• Lift steak from marinade, allowing excess to drain off.
• Sprinkle both sides of steak with black pepper.
• For the Salsa-Sour Cream Sauce, stir together sour cream, salsa, and lime juice.
• Top with a chili pepper, if desired.
• Cover and chill until serving time.
• For the Honey Mustard-Yogurt Sauce, in a small bowl stir together honey mustard, yogurt, and dill weed.
• Cover and chill until serving.
• For the Horseradish-Mayo Sauce, in a small bowl stir together mayonnaise, horseradish, and chives.
• Top with additional pieces of chives.
• Cover and chill until serving time.
• Grill steak over medium heat, turning once, until desired doneness, 12 to 15 minutes for medium.
• Let steak rest for 5 minutes, then slice across the grain into thin strips, about 1/4 inch thick.
• Loosely thread 2 or 3 strips onto 10- or 12-inch wooden skewers; add a grape or cherry tomato at the tip.
• To assemble, open the two bunches of lettuce, keeping them intact. Place prepared lettuce on serving platter.
• Arrange the assembled skewers on top of the lettuce leaves.
• Place the cilantro sprigs and/or basil leaves in a small bowl.
• Place the dipping sauces in additional small bowls.
• To serve, have guests tear off a lettuce leaf and top with an herb sprig.
• Then, top with a skewer of meat.
• Fold lettuce leaf around skewered meat and gently pull to remove skewer, holding lettuce roll securely. Serve with dipping sauce.

MARINATED GRILLED FLANK STEAK

Steps:

• Combine flank steak, horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable plastic bag. Seal and let marinate in the refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place steak on the hot grill. Sear until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest 5 minutes; slice thinly at an angle.

MARINATED FLANK STEAK

Steps:

• In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
• Preheat grill for medium-high heat.
• Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

GRILLED FLANK STEAK WITH KALAMATA OLIVES AND FETA CHEESE

Steps:

• Trim steak of any outer pieces of fat or silver skin.
• Place the steak in a large food grade, zip top plastic bag.
• In a food processor or blender, combine the marinade ingredients and process to a puree.
• Pour marinade into the plastic bag, press out any air, seal, and move meat around in the bag to coat.
• Marinade in the refrigerator for a minimum of 1 hour or preferably overnight, turning the bag a few times.
• Heat coals to hot or medium hot.
• Remove steak from marinade and drain well.
• Discard marinade.
• While coals are heating, prepare the topping.
• Mix olives, onion, parsley, garlic and oil and set aside.
• Have salt, pepper and feta ready.
• Sprinkle steak with salt and pepper.
• Grill meat about 4 minutes per side for rare, or cook to desired doneness.
• Length of grilling time per side will vary depending on heat of grill and thickness of meat.
• Flank steak will be most tender when grilled to rare or medium rare.
• Let steak sit about 5 minutes before serving, allowing juices to settle.
• Slice thinly at an angle across the grain.
• Keeping the slices together, transfer to a clean, warm platter.
• Spoon any juices onto meat.
• Stir up reserved topping mixture and pour onto the slices.
• Scatter with feta.

GRILLED HERB MARINATED FLANK STEAK

Steps:

• Combine all ingredients (except steak) to form a paste.
• Pound steak on each side with a meat mallet to tenderize.
• Coat the steak with the paste and refrigerate for 24 hours.
• Grill steak for 5-7 minutes on each side.
• Thinly slice across the grain and serve.