Sizzling Flank Steak Middle Eastern Style Food

SIZZLING FLANK STEAK MIDDLE EASTERN STYLE

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.

SUNNY ANDERSON'S STEAK FAJITAS WITH CHIMICHURRI AND DRUNKEN PEPPERS

Steps:

• Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.
• Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes.
• Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.

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.

GUEST POST: MIDDLE-EASTERN FLANK STEAK

Steps:

• Heat oven to 350 degrees
• Combine dry ingredients in a bowl to create dry rub
• Use olive oil to baste the flank steak
• Rub the dry rub mixture evenly over the flank steak
• Place in baking pan and cover
• Bake for 50-60 minutes or until medium-rare to medium (130 to 145 degrees internally).
• When done, remove from oven and let sit for 5-7 minutes to prevent juices from running out of the meat when slicing
• Slice in 1/4" thick to 1/8" slices, depending on preference.