SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD
The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples - Asian fish sauce, brown sugar and garlic - all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.
Provided by Melissa Clark
Categories dinner, easy, weeknight, steaks and chops, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
- Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
- Light the grill or heat the broiler to high. Pat steak dry with paper towels.
- If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
- Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 1959 milligrams, Sugar 6 grams
GRILLED STEAK WITH GREEK CORN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
- Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
- Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.
SPICY GRILLED STEAKS
Rubs are a wonderful way to add flavor to meat when you don't have time to marinate. Meat lovers will be in their glory when they see (and smell!) these steaks sizzling on the grill.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients. Rub about 1 teaspoon of spice mixture over each side of steaks. , Grill, covered, over medium 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°).
Nutrition Facts :
SWEET AND SPICY GRILLED FLANK STEAK
There are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness. Flank steak is not one of them. This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat. Just whiz it all together in a food processor and slather it on the meat. Marinate overnight (or 20 minutes if that's all the time you have) before tossing it on the grill. Lastly, always make more flank steak that you think you want. Leftovers are the best part.
Provided by Melissa Clark
Categories dinner, weekday, weeknight, steaks and chops, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
- Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
- When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 314 milligrams, Sugar 2 grams
THAI SALAD WITH GRILLED FLANK STEAK
Delicious Thai flavors, and the warm steak combined with the cold crunchy vegetables is what makes this salad so wonderful! Everything can be prepped/chopped in advance, but don't dress the salad until you are ready to serve it. Source: Chef Brian Patterson
Provided by Tracy K
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Combine all ingredients for marinade, marinate the flank steak for several hours or overnight.
- Combine the ingredients for the dressing, whisk to combine.
- Set aside.
- Over medium high flame, grill the flank steak to desired doneness.
- Allow to rest at least 20 minutes.
- Prepare the vegetables: Peel the cucumber leaving strips of the skin.
- Cut in half lengthwise and remove seeds, Slice diagonally into thin slices.
- In a large bowl, combine the vegetables with the herbs and toss.
- Lightly dress to taste with the reserved dressing, adding salt, pepper, and additional lime juice to taste.
- Slice the steak thinly against the grain.
- Arrange the salad on six plates and top each with a portion of the beef.
- Garnish with chopped roasted peanuts or a few chives.
- Makes six servings.
Nutrition Facts : Calories 825.5, Fat 67.7, SaturatedFat 13.1, Cholesterol 62, Sodium 2839.3, Carbohydrate 18.3, Fiber 3.6, Sugar 7.2, Protein 39.3
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- To prepare steak, place steak in a large shallow dish. Drizzle with 2 tablespoons juice, and sprinkle with 1/2 teaspoon pepper; rub into steak. Cover; let steak stand at room temperature for 20 minutes, turning occasionally.
- Remove steak from dish; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes before thinly slicing.
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