FLANK STEAK WITH SALSA VERDE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
- Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
- Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
GRILLED CHILE FLANK STEAK WITH SALSA
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
- To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
- Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
- When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
- Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 5 grams
GRILLED TEQUILA GARLIC LIME FLANK STEAK
Steps:
- Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
- Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
- Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
- Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
- Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.
FLANK STEAK WITH FRESH VEGETABLE SALSA
Steps:
- Preheat a large nonstick saute pan, or preheat a grill or grill pan. Sear the flank steak on both sides for 3 to 4 minutes on each side or until medium-rare. Remove steak from heat and let rest for 10 minutes.
- Meanwhile, combine vegetables, vinegar, olive oil, lime juice, cilantro, chili powder, salt, and pepper in a large bowl and mix well.
- Cut steak against the grain into slices. Serve the steak and vegetable salsa with tortillas, chips and avocado, sour cream, and grated Cheddar, if desired.
NORTHWEST GRILLED FLANK STEAK
This savory flank steak marinade with soy sauce, garlic, sesame, and ginger makes for a good week night dinner because the flank steak is marinated ahead of time, marinate 4 hours to 2 days. Serve with a simple green salad and grilled vegetables. The recipe comes from Sunset.
Provided by Barb G.
Categories Steak
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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,.
DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA
Make and share this Dry-Rubbed Flank Steak With Grilled Corn Salsa recipe from Food.com.
Provided by Anathema
Categories Steak
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- prepare a grill for medium high heat.
- oil grate.
- grill corn, turning occasionally, until lightly browned all over, 8-10 minutes, let cool.
- cut kernels from cobras and place in medium bowl.
- add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine, season with salt and pepper.
- set salsa aside.
- coat steak with all of the dry rub, packing on more than once if needed and drizzle with 2 tbsp oil to help rub adhere.
- grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups.
- cook until nicely browned and an instead-read thermometer inserted into the thickets part registers 130 degrees, about 4 minutes per side for medium-rare.
- transfer to a cutting board and let rest 10 minutes.
- return steak to grill just to recaps exterior, about 1 minute per side.
- transfer back to cutting board and slice against the grain.
- serve topped with salsa.
Nutrition Facts : Calories 560.9, Fat 31.7, SaturatedFat 10, Cholesterol 144.9, Sodium 196.9, Carbohydrate 24.2, Fiber 3.5, Sugar 6.8, Protein 46.6
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