SPICED STEAK WITH CAULIFLOWER RICE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Combine the cauliflower rice, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Spread in a single layer on 2 baking sheets and bake, stirring once, until slightly browned and tender, 20 to 25 minutes.
- Meanwhile, season the steaks with salt and pepper and rub all over with the paprika and cinnamon. Heat a large skillet over high heat; add 1 tablespoon olive oil. Add the steaks, in batches if necessary, and cook until browned, 1 1/2 to 2 minutes per side for medium rare. Remove to plates.
- Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, the celery, almonds, dried cranberries and garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. Add the vinegar and cook until the skillet is almost dry. Transfer the mixture to a large bowl. Add the cauliflower and parsley, season with salt and pepper and toss. Add to the plates with the steaks.
Nutrition Facts : Calories 470, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 106 milligrams, Sodium 417 milligrams, Carbohydrate 20 grams, Fiber 6 grams, Protein 12 grams, Sugar 43 grams
MARINATED FLANK STEAK
A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.
Provided by GUYCON
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g
ROASTED CAULIFLOWER STEAKS
You might've tried boiling, mashing, and even turning cauliflower into 'rice'. For a different take on cauliflower, try these oven-roasted cauliflower steaks seasoned with a simple lemon-garlic sauce. Serve the steaks with chimichurri sauce or topped with roasted cherry tomatoes, sliced green olives and crumbled feta cheese.
Provided by Snacking in the Kitchen
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place cauliflower steaks on the prepared baking sheet.
- Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks.
- Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 12.1 g, Fat 13.8 g, Fiber 5.4 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 63.6 mg, Sugar 5.2 g
MARINATED FLANK STEAK WITH CAULIFLOWER "RICE" AND MU
Make and share this Marinated Flank Steak With Cauliflower "Rice" and Mu recipe from Food.com.
Provided by clinchr79
Categories Steak
Time 6h30m
Yield 1 1, 1 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except the steak in a small airtight container or ziploc bag, and shake or stir everything together to combine. Add the skirt steak and shake or stir to coat the steak with the marinade. Refrigerate and marinate for a minimum of 6 and a maximum of 24 hours, flipping halfway through.
- Add the cauliflower florets to a food processor fitted with the blade attachment, and pulse 10-15 times, until the florets are roughly the consistency of rice. Some chunks are OK, just pick them out before you cook. If you don't have a food processor, you can grate the florets on a box grater or mince them by hand, but it's messy.
- Once the steak is marinated, take it out of the marinade and pat it dry with paper towels. Throw the marinade away.
- Heat the peanut oil in a large skillet over medium-high heat. When the oil is hot, add the skirt steak strips, spreading them out so they're not touching. Cook, without touching the steak, until the undersides are lightly browned, about 90 seconds. Flip the steak strips and cook until both sides are browned and the steak is cooked to medium-rare, about 90 seconds more. Use a spoon or spatula to take the steak strips out of the pan and set them aside on a plate.
- Turn the heat on the skillet down to medium-low and add the chicken stock, garlic, ginger, and scallion whites. As the chicken stock simmers, scrape the bottom of the pan with a spoon or spatula, to release any browned steak bits stuck to the pan. Cook until the stock is almost evaporated and the garlic and ginger are fragrant, about 45 seconds. Add the raw cauliflower rice, tamari, and mustard greens. Cook, stirring occasionally, until the cauliflower is tender and the mustard greens are bright green, about 4 minutes. If the liquid evaporates and things start to stick, add a splash of water.
- When the cauliflower is tender, add the cooked steak strips and the sliced scallion greens, toss everything together, and serve immediately.
Nutrition Facts : Calories 440.9, Fat 15, SaturatedFat 4.9, Cholesterol 77.2, Sodium 11309.3, Carbohydrate 30, Fiber 7.3, Sugar 11, Protein 51.2
MUSTARD-MARINATED FLANK STEAK
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
- In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
- Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
- Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.
SAUTEED FLANK STEAK WITH ARUGULA AND ROASTED CAULIFLOWER AND RED PEPPERS
Categories Sauté Low Fat Low/No Sugar Steak Cauliflower Arugula Bell Pepper Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Put oven rack in upper third of oven and preheat oven to 500°F.
- Toss cauliflower, bell peppers, and garlic with olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Spread in a large shallow baking pan (at least 15 by 10 inches) and roast, turning over once or twice, until vegetables are tender and slightly charred, 25 to 30 minutes.
- While vegetables roast, heat a dry 10-inch heavy skillet (not nonstick; preferably cast-iron) over moderately high heat until hot, about 3 minutes. Meanwhile, stir together remaining teaspoon thyme, teaspoon pepper, and 1/2 teaspoon salt in a small bowl. Pat steak dry and rub both sides with thyme mixture.
- Add vegetable oil to hot skillet, then add steak and sauté, turning over once, 5 to 7 minutes total for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes.
- Reserve roasted garlic cloves and 1 cup roasted bell peppers. Toss arugula with remaining roasted vegetables in pan to wilt, then transfer to a platter.
- Blend reserved garlic and bell peppers with broth, vinegar, and salt and pepper to taste in a blender until smooth. Transfer sauce to a small bowl or sauceboat.
- Holding a knife at a 45-degree angle, cut steak across the grain into thin slices and arrange on platter with vegetables. Pour any juices accumulated on cutting board over meat and serve sauce on the side.
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- Place the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar, oil and honey to the bag. Whisk in the garlic, ginger and scallions. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.
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