Southwest Herb Flank Steak Food

SOUTHWEST FLANK STEAK

Steps:

• In a small bowl, combine the first seven ingredients; rub over steak., On a greased grill rack, grill steak, covered, over medium heat or broil 4 in. from the 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°)., Let stand for 5 minutes. To serve, thinly slice across the grain.

FLANK STEAK WITH LEMON-LIME HERB SAUCE

Steps:

• Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
• In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
• Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
• Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.

SOUTHWEST STEAK

Steps:

• In a small bowl, mix the first seven ingredients; spread over both sides of steaks. Place in a large resealable plastic bag; refrigerate 6 hours or overnight, turning occasionally., Grill steaks, covered, on a greased grill rack over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Let steaks stand 5 minutes. Thinly slice across the grain.

SIMPLE BROILED FLANK STEAK WITH HERB OIL

Steps:

• Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
• Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
• Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
• Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.

SOUTHWEST STEAK

Steps:

• Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red Chile Salsa.
• Whisk all of the ingredients in a bowl.
• Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper.

LIME-MARINATED FLANK STEAK WITH HERB SALAD

Steps:

• Place the lime juice, orange juice, garlic, balsamic vinegar, olive oil and salt and pepper. In a large plastic bag over a shallow baking dish. Add the steak and turn to coat both sides. Cover and refrigerate for 30 minutes, then pull from fridge and allow the steak to come to room temperature, about 10 minutes.
• Heat the grill to medium-high heat. Remove the steak from the marinade and season both sides with salt and pepper. Grill for 5 to 7 minutes on each side for medium-rare. Let rest 10 minutes. Slice the steak against the grain, into thin slices.
• Wash the herbs bunches and gently dry them with a kitchen towel. Remove the leaves from the herb bundles and place in a medium bowl. Whisk together olive oil and lime juice, and season, to taste, with salt and pepper. Toss the leaves with enough of the dressing to coat them lightly (you may not need all of the dressing). Season the salad with salt and pepper, to taste. Top sliced steak with herb salad and serve.

HERBES DE PROVENCE GRILLED FLANK STEAK

Steps:

• Prepare a grill for medium-high heat; brush the grates lightly with oil.
• Mix the oil, herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak.
• Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes.
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FLANK STEAK WITH HERB SAUCE

Steps:

• Melt butter or margarine in a medium skillet or saucepan, add onion and garlic, and cook over medium heat, stirring occasionally, until onions are tender.
• Add flour, and continue cooking for 5-7 more minutes.
• Remove from heat, and stir in herbs.
• Stir in lemon juice, wine and water.
• Heat mixture until it boils, stirring regularly.
• Add sugar, reduce heat to low, and cook an additional 5 minutes, stirring twice.
• Season to taste with salt and pepper, and set aside, keeping warm.
• Thinly slice flank steak on an angle across the grain, and serve topped with sauce.
• Garnish with parsley.

HERB GRILLED FLANK STEAK

Steps:

• Rub steak with garlic, oil, salt, pepper, and oregano.
• Let sit for 30 minutes.
• Grill over hot coals, 5 minutes per side for medium rare.
• Drizzle the beer over meat during last stages of cooking.
• Remove to platter or cutting board and drizzle with the lime juice.
• Let rest at least 5 minutes.
• Slice (thinly) across, and diagonally to the gain.