ANTIPASTI-STUFFED FLANK STEAK
This rolled flank steak has a surprise inside: a pinwheel rainbow of the best meats, cheese and vegetables from your favorite Italian appetizer spread. The bright herb sauce cuts through the rich flavors. Don't forget a hunk of bread to soak up all the tasty juices.
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the flank steak: Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have one long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch.
- Whisk together the oil, vinegar, honey, red pepper, garlic and 1/2 teaspoon each salt and pepper in a medium bowl. Combine the marinade with the meat in a large resealable plastic bag and flip over several times to make sure the meat is well coated. Marinate in the refrigerator for 2 hours, flipping several times.
- For the herb paste and sauce: Combine the basil, parsley, red pepper, garlic and 1 teaspoon salt in a food processor and pulse until finely chopped. With the motor running, slowly pour in 1/4 cup of the oil. Remove 2 tablespoons of the herb paste from the processor and mix with the remaining 1/4 cup oil in a small bowl; reserve this sauce for finishing.
- Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.)
- Remove the steak from the marinade and pat dry. Spread it flat on a work surface. Cover the steak with the remaining herb paste, leaving a 1-inch border along the edges. Layer with the ham, mozzarella and salami, then sprinkle with the mushrooms and roasted peppers. Arrange the hot peppers in a line along the edge of one of the short ends (when you roll up the steak they will be in the middle). Roll up the steak like a jelly roll, starting at the short end with the hot peppers. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat.
- Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
- Untie the steak and cut it into 6 thick slices. Serve with the reserved herb sauce for drizzling.
FLANK STEAK WITH WARM MOROCCAN SPICES
The rustic texture of flank steak matches the meatiness of Syrah, and the pungent spices of North Africa loop into the same spices that often show up in the wine.
Provided by wp
Time 30m
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- In a glass measure, whisk together olive oil, vinegar, ginger, garlic, salt, cinnamon, coriander, paprika, sugar, cumin, pepper, and cayenne. Rinse flank steak and pat dry; put in a 1-gallon zip-lock plastic bag. Pour in all but about 3/4 cup of the marinade (save remaining for Grilled Eggplant and Pepper Salad); seal bag and turn to coat meat well. Chill for at least 4 hours and up to 1 day.
- Lift steak from marinade (discard used marinade) and lay on a well-oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand 1 to 2 in. above grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning occasionally, until browned on both sides and still pink in the center (medium-rare; cut to test), 10 to 12 minutes total.
- Transfer steak to a platter or rimmed board and let rest 5 minutes. Then cut across the grain into thin, slanted slices.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 303, Carbohydrate 0.8, Cholesterol 76, Fat 19, Fiber 0.0, Protein 31, SaturatedFat 5.9, Sodium 251
MOROCCAN SKIRT STEAK SALAD WITH CHERMOULA
Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.
Categories Steak Salad Sauce Cilantro Parsley Cucumber Arugula Pomegranate Feta Dinner Flaming Hot Summer Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 16
Steps:
- Marinate and grill the steak:
- Season steak with salt and pepper. Place steak in a large resealable bag or bowl. Pour chermoula over, toss to coat, then let rest at room temperature at least 1 hour.
- Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center registers 125°F, 2-3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Assemble the salad:
- Toss carrots, cucumbers, arugula, salt, pepper, 1/2 cup herbs, and 1/4 cup chermoula sauce in a large bowl. Divide salad among 4 plates. Top with steak and remaining 1/2 cup herbs. Drizzle salads with remaining 1/4 cup chermoula sauce. Top with feta and pomegranate seeds.
- Do Ahead
- Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.
EDDIE JACKSON'S FLANK STEAK
Provided by Eddie Jackson
Categories main-dish
Time 1h
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- To make the marinade, combine the oil, vinegar, garlic, mustard, oregano, parsley, rosemary, Worcestershire and some salt and pepper in a food processor and pulse until the garlic and herbs are incorporated in the oil.
- Place the steaks in a ziptop bag, pour the marinade over the steaks and marinate at least 30 minutes and up to overnight.
- Before grilling, remove the steaks from the bag and pour the remaining marinade into a small pan. Bring the marinade to a boil, lower to a simmer and cook for 2 to 3 minutes. Use this sauce to drizzle on the steaks as soon as you remove them from the grill.
- Prepare a gas or charcoal grill for high heat. When up to temperature, grease the grates with a little oil, then place the steaks over the hottest part of the grill. Depending on the thickness of the steaks and the temperature of the grill, the steaks should grill about 3 minutes per side for medium rare (flank steak is best served medium rare). Remove the steaks from the grill, drizzle with the sauce and let them rest for 5 to 7 minutes.
MOROCCAN-INSPIRED FLANK STEAK
Make and share this Moroccan-Inspired Flank Steak recipe from Food.com.
Provided by Kim127
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place flank steak in a shallow baking dish. Combine remaining ingredients and pour over meat. Turn steak a few times to coat well. Cover and place into refrigerator for 6-12 hours.
- Preheat grill from medium heat.
- Remove steak from dish and place onto grill. Cook for 8-10 minutes per side.
- When meat reaches desired doneness, remove and allow to sit for 5-7 minutes before slicing.
LOADED FLANK STEAK
I wanted to do something different with London broil, so I stuffed it with bacon, green onions and ranch dressing. The recipe is fast, but it's a little bit fancy, too. -Tammy Thomas, Mustang, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat the first 5 ingredients. Cut a pocket horizontally in steak; fill with butter mixture., Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-7 minutes on each side. Let stand 5 minutes before serving. To serve, slice across the grain.
Nutrition Facts : Calories 267 calories, Fat 20g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 714mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.
MOROCCAN STEAK
Marinate your steak in a Moroccan-inspired seasoning mix of cumin, coriander and cinnamon to give it a boost of flavour before grilling.
Categories Barbecue,Mains
Yield Serves 4.
Number Of Ingredients 7
Steps:
- Combine all ingredients except steak in a double plastic bag. Add steak and squeeze bag to coat steak with seasoning mixture; seal bag. Let stand 15 - 30 minutes.
- Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
- Remove steak from seasoning mixture; discard seasoning mixture.
- Grill steak over medium heat on natural gas barbecue to desired doneness.
Nutrition Facts : Calories 250 calories, 16.4 g fat, 25 g protein, 0.9 g carbohydrate, 0.5 g fibre, 136 mg sodium
SIZZLING FLANK STEAK MIDDLE EASTERN STYLE
From an unknown cookbook that states that this goes well with cinnamon rice. Can be either grilled or broiled.
Provided by Oolala
Categories Southwest Asia (middle East)
Time 8h15m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Mix all marinade ingredients in a shallow baking dish.
- Add the meat, turning once to coat.
- Cover and refrigerate overnight, turning the meat occasionally.
- Remove the meat from the marinade, reserving the marinade.
- Grill meat to desired doneness, about 5 minutes per side for medium.
- Transfer the meat to a platter and let stand about 5 minuted to stabilize juices.
- Meanwhile, strain marinade into a small saucepan and dicard the solids.
- Bring the marinade to a boil over high heat, 3-5 minutes.
- Cook for 1-2 minutes.
- Cut meat on the diagonal into thin slices and pour marinade over the meat. Garnish with cilantro sprigs.
Nutrition Facts : Calories 197.8, Fat 10.2, SaturatedFat 3.7, Cholesterol 68.5, Sodium 295.1, Carbohydrate 3.6, Fiber 0.9, Sugar 0.9, Protein 22.4
FLANK STEAK WITH PROVENCAL STYLE RUB
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 (5-ounce) servings
Number Of Ingredients 9
Steps:
- Position a broiler pan on the rack closest to the broiler and preheat to high for at least 10 minutes.
- Pulse the anchovies, garlic, Dijon mustard, herbes de Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak.
- Carefully pull the preheated pan from the broiler, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the broiler. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your broiler doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.)
- Remove the meat from the broiler, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter. Serve warm with lemon wedges.
MOROCCAN STEAK MARINADE
Steps:
- Mix all of the marinade ingredients together in a bowl and add the meat, stirring to make sure the marinade is coating each steak evenly.
- Cover and refrigerate for 4 to 6 hours.
- Grill, broil, or cook the steaks in a grill pan with high heat, turning once until your desired doneness is reached.
- Allow the steaks to sit several minutes before serving.
Nutrition Facts : Calories 341 kcal, Carbohydrate 7 g, Cholesterol 111 mg, Fiber 1 g, Protein 37 g, SaturatedFat 6 g, Sodium 550 mg, Fat 18 g, ServingSize 6-8 portions (6-8 servings), UnsaturatedFat 10 g
MOROCCAN FLANK STEAK
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the steak in half lengthwise; slice each piece in half horizontally to make 4 thin steaks. Season with salt and pepper and rub all over with the ras el hanout; set aside.
- Bring 2 cups chicken broth to a boil in a medium saucepan; add 1/2 teaspoon salt. Add the couscous and cook as the label directs.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 4 to 5 minutes per side for medium rare. Remove from the skillet; cover to keep warm.
- Add the remaining 1 teaspoon olive oil and the red onion to the skillet. Cook, stirring occasionally, until softened, about 4 minutes. Add the olives, orange juice and honey. Cook, scraping up any browned bits from the bottom of the pan, until slightly reduced, about 30 seconds. Add the remaining 1/2 cup chicken broth. Bring to a simmer and cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the parsley; season with salt.
- Stir the tomatoes and orange zest into the couscous. Slice the steak and top with the olive-onion mixture. Serve with the couscous.
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5/5 Total Time 30 minsServings 4
- Light a grill. Rub the steaks all over with 3 tablespoons of the spice rub and let stand for 5 minutes.
- Meanwhile, in a medium bowl, combine the yogurt, scallions, garlic, jalapeños and the remaining 1 1/2 teaspoons of the spice rub. Stir in the olive oil and season with salt and pepper.
- Brush the steaks lightly with olive oil and grill over high heat, turning occasionally, for 7 to 8 minutes for medium-rare meat. Brush the pitas with olive oil and grill until lightly toasted, about 30 seconds. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Transfer the steaks to a platter and serve with the toasted pita, yogurt sauce and lettuce leaves.
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Servings 4Total Time 25 minsCategory Dinner Party, Dinner, Grilled, MeatCalories 635 per serving
- Heat grill to medium. In blender, puree cilantro, parsley, paprika, garlic, 1/2 cup oil, lemon zest and juice, and 1/4 teaspoon each salt and pepper. Transfer to small bowl.
- In small bowl, combine cumin, coriander, and cinnamon with 1/4 teaspoon salt and 1/2 teaspoon pepper; rub all over steak. Rub carrots with remaining tablespoon oil and season with 1/4 teaspoon each salt and pepper.
- Grill steak and carrots, covered, until carrots are tender and steak is medium-rare, 3 to 5 minutes per side. Transfer steak to cutting board and let rest 5 minutes before slicing.
- Transfer carrots to platter, drizzle with 1/4 cup sauce, and sprinkle with feta and parsley. Serve with steak and remaining sauce.
MOROCCAN STEAK PITAS - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
5/5 (3)Servings 4Cuisine Australian, MoroccanCategory Dinner, Lunch
- Add yeast, sugar & warm water to the bowl of a stand mixer, cover and leave for 5 minutes until yeast is frothy *see tips*
- Place pita on a plate, top with 2 pieces of baby gem, a tbsp of yoghurt, 2 slices of steak and a spoon of salsa
TOP 10 MOST POPULAR FLANK STEAK RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Derrick Riches
- Flank Steak With Mushrooms. This flank steak is marinated in balsamic vinegar, olive oil, and soy sauce mixture and served with sautéed portobello and cremini mushrooms.
- Grilled Flank Steak With Onions. To give your flank steak a tasty accompaniment, marinate the onions with the steak. The onions will take on additional flavor.
- Irish Flank Steak. This grilled Irish flank steak recipe uses a simple marinade that includes applesauce and apple cider vinegar. Marinate it overnight. It will be ready to grill for dinner the next day.
- Soy Sauce Marinated Flank Steak. Gin, juniper berries, and soy sauce are used in the marinade for this tender and delicious flank steak. Reserve the marinade for a sauce that includes mushrooms.
- Jerk-Spiced Flank Steak. Take a culinary jaunt to Jamaica with this jerk-spiced flank steak recipe. Use jerk seasonings in the flavorful marinade. A very hot pepper, the Scotch bonnet, is suggested, but you can use any chile pepper you prefer.
- Grilled Flank Steak With Roasted Red Peppers. Whether you roast your own peppers or buy them prepared, you can use them as a topping for this grilled flank steak.
- Moroccan Flank Steak. Moroccan spices including turmeric, oregano, and cumin scent this Moroccan flank steak recipe. The marinade will tenderize the steak, but you want to grill it hot and fast.
- Grilled Steak Fajitas. Fajitas are a crowd-pleaser and you will enjoy this simple grilled steak fajitas recipe. While it might not be purely an authentic Mexican dish, it still makes a great meal with Mexican flavors.
- Port Wine and Onion Flank Steak. The port wine marinade not only tenderizes the flank steak but gives it a delicate sweetness with a hint of onion and thyme.
- Teriyaki Steak. Preparing a steak, teriyaki-style will make it tender and flavorful. The marinade for teriyaki steak uses pineapple, shallots, ginger, and soy sauce.
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