Flank Steak Bordelaise And Vegetables Recipes

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FLANK STEAK WITH ROASTED ROOT VEGETABLES



Flank Steak with Roasted Root Vegetables image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

6 carrots, halved crosswise and lengthwise
4 parsnips, halved crosswise and lengthwise
1 turnip, peeled and cut into 1/2- to 3/4-inch wedges
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons chopped fresh rosemary, plus 1 sprig
Kosher salt and freshly ground pepper
1 flank steak (about 1 1/4 pounds)
2 tablespoons bourbon or low-sodium beef broth
2 tablespoons packed light brown sugar
1 teaspoon horseradish mustard or spicy mustard, plus more for serving
1 clove garlic, smashed
Chopped fresh parsley, for topping

Steps:

  • Position racks in the lower third and top of the oven; preheat the broiler. Toss the carrots, parsnips, turnip, olive oil, chopped rosemary, 1/2 teaspoon salt and a generous amount of pepper on a rimmed baking sheet. Roast on the lower oven rack, 10 minutes.
  • Meanwhile, halve the steak lengthwise and poke a few times on both sides with a fork; transfer to a resealable plastic bag. Add the bourbon, brown sugar, mustard and garlic; tear the rosemary sprig in half and add to the bag. Seal and vigorously massage the ingredients into the meat for 5 minutes to tenderize. Transfer the steak to a foil-lined baking sheet, discarding the marinade. Season with salt and pepper.
  • Leaving the vegetables in the oven, broil the steak until a thermometer inserted sideways into the center registers 125 degrees F to 130 degrees F for medium rare, 4 to 6 minutes per side. Transfer to a cutting board to rest, 5 minutes. Move the vegetables to the top oven rack and broil, stirring occasionally, until lightly charred, 6 to 8 minutes.
  • Slice the meat and serve with the vegetables. Top with parsley and serve with mustard.

Nutrition Facts : Calories 420, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 538 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 33 grams, Sugar 13 grams

FLANK STEAK STIR-FRY



Flank Steak Stir-Fry image

Tender strips of flank steak share the stage with julienned carrot and red pepper, fresh mushrooms and broccoli florets in this full-flavored feast for two. For traditional accompaniments to a stir-fry, consider hot tea and fortune cookies. O serve with fresh cubed fruit and orange sherbet for dessert.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 teaspoons cornstarch
1/3 cup beef broth
1 tablespoon soy sauce
1/8 teaspoon pepper
1/2 pound beef flank steak, cut into 1/4-inch strips
3/4 cup fresh or frozen broccoli florets
1/2 cup sliced fresh mushrooms
1/4 cup julienned sweet red pepper
1/4 cup julienned carrot
1/8 teaspoon ground ginger
1 tablespoon canola oil
Hot cooked rice

Steps:

  • In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a large skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender., Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 269 calories, Fat 15g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 678mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.

SHRIMP STUFFED FLANK STEAK WITH BORDELAISE SAUCE



Shrimp Stuffed Flank Steak With Bordelaise Sauce image

This is my own creation. Inspired by Emerils, "Crawfish Stuffed Pork Chops". This is really a yummy and good way to cook a tougher piece of meat, as it's not tough at all once it's cooked. It also makes a very nice presentation when plated up. The times are an estimate. Just depend on how quick you are in the kitchen. lol

Provided by L. Duch

Categories     Steak

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 28

2 tablespoons olive oil
1/2 cup yellow onion, chopped
2 tablespoons red bell peppers, finely chopped
2 tablespoons yellow bell peppers, finely chopped
1 teaspoon salt
1/2 teaspoon cayenne
1 lb shrimp, raw, shelled and chopped
1/4 cup green onion, green parts only, chopped (scallions)
1 tablespoon garlic, chopped
2 tablespoons parsley, chopped
1 large egg
1/2 cup dried plain breadcrumbs
1/4 cup parmigiano, freshly grated
1 -2 lb flank steak, butterflied lengthwise
4 -5 teaspoons creole seasoning
1/2 cup vegetable oil
1 teaspoon olive oil
1/4 cup yellow onion, chopped
1/2 lb shrimp, raw, shelled and minced
1/2 teaspoon salt
1/8 teaspoon cayenne
2 tablespoons shallots, chopped
2 teaspoons garlic, chopped
1/2 cup plum tomato, seeded and chopped
1/2 cup dry red wine
1 cup beef stock
1 tablespoon parsley, chopped
1 tablespoon unsalted butter

Steps:

  • Heat olive oil over medium heat, in a medium sized sauté pan and add onions, bell peppers, salt and cayenne. Cook for 2 minutes, stirring occasionally. Add shrimp and cook, stirring for 2 minutes or until shrimp are pink. Add green onions, garlic and parsley and cook, stirring for 1 minute.
  • Pour mixture into a bowl and let cool for a few minutes. Add egg, bread crumbs, cheese and mix well. Set aside.
  • With a very sharp knife, butterfly flank steak, lengthwise. Lay flat. Placing hand on top of meat to secure. Slice meat in half, but not all the way through. Making two steaks which are still connected (hope I explained that right). Then you can open the meat and it will become one large, thin steak.or "butterflied".
  • Season both sides of meat with Creole Seasoning. Take stuffing and put down the seam of the steak and wrap edges around stuffing, over lapping about 1/2 inch. Secure with butchers twine in several areas.
  • Heat oil in large skillet over medium high heat. Sear stuffed steak on all sides, until well browned.
  • Place in roasting pan and finish roasting for 35-40 minutes at 400°F.
  • Remove from oven and let rest for 5 minute before serving with Bordelaise Sauce.
  • Bordelaise Sauce:.
  • Heat the oil in a sauté pan over medium heat. Add the onions and cook, stirring, for 1 minute. Add the shrimp, salt, and cayenne and cook, stirring for 2 minutes. Add the shallots, garlic and tomatoes and cook, stirring for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley and green onions and simmer until slightly thick, about another 5 minutes. Add the butter and stir to combine, about 20 seconds.

Nutrition Facts : Calories 775.7, Fat 51.4, SaturatedFat 11.2, Cholesterol 345.6, Sodium 2244, Carbohydrate 19.2, Fiber 1.9, Sugar 3.4, Protein 52.5

FLANK STEAK BORDELAISE



Flank Steak Bordelaise image

Flank Steak Bordelaise

Provided by Steven Shaw

Categories     Lunch     Supper

Time 30m

Yield 8

Number Of Ingredients 41

flank steak
red wine vinegar
soy sauce
worchester sauce
garlic cloves
yellow onion
fresh cracked pepper
dijon mustard
fresh oregano sprigs
fresh thyme spring
fresh squeezed lemon juice
oil
gallon bag
full green onions
unsalted butter
flour
beef stock
garlic cloves
dry red wine
fresh thyme chopped
salt
pepper
russet potatoes
unsalted butter
garlic cloves
salt
fresh black pepper
fresh oregano
fresh thyme
zucchini
eggs
italian flavored bread crumbs
salt
pepper
oil as needed
Roman Tomatoes
Olive Oil
minced garlic cloves
salt
fresh cracked pepper
fresh thyme chopped

Steps:

  • Combine all ingredients in gallon bag and place in the fridge for 23 hours, remove an hour before cooking and allow to bring up to room temp
  • Remove from marinade and pat dry. Discard the marinade and place the steak on a roasting rack
  • Place rack on sheet pan and place in cold oven as close to broil element without allowing meat to touch element
  • Set oven to broil and cook for 10-12 minutes for rare, cook longer if desired however you are going to want some pink on this one its just that good
  • When steak reaches desired temp remove from oven and let rest for 5 mins. Once rested cut into thin slices and serve with sauce drizzled over.
  • Melt butter in med-high heat, add onions, and cook till soften and aromatic. Make sure not to brown. Add garlic and cook till aromatic. Once again adjust heat to make sure you don't brown or burn
  • Mix in flour. Once the flour is combined stir in the rest of the ingredients. Bring to boil and simmer for at least 15 mins until the desired sauce consistency is reached. Season with salt and pepper to taste.
  • Pre-heat oven to 375 degrees
  • Cut russets into 1/8" thick slices. Place in ice water to keep from changing color
  • Mix butter, thyme, oregano, and garlic together.
  • Stack potato slices in muffin pans, cover with butter mixture, and add a pinch of salt and pepper to top
  • Cook in the oven until the top is golden brown and the middle of the stack is tender. This should be around 30-40 mins
  • Remove and serve
  • Pre-heat skilled and oil over med-high heat
  • Dredge zucchini sticks in scrambled egg and then into bread crumbs making sure a good layer of bread crumbs stick to the zucchini. Place in hot oil and brown all sides until zucchini starts to turn tender.
  • Place cooked zucchini on a cooling rack or towel to allow oil to drain off. Serve while hot!
  • Pre-Heat Oven to 450
  • Slice tomatoes to desired thickness, place foil-covered cooking sheet.
  • Drizzle with olive oil and sprinkle with garlic herbs and salt and pepper
  • Place in oven and roast till start to soften. Make sure you don't put them in too long or they will turn to mush. 10-20 minutes should be perfect.

FLANK STEAK BORDELAISE AND VEGETABLES



FLANK STEAK BORDELAISE AND VEGETABLES image

Categories     Beef

Number Of Ingredients 22

Flank Steak
Marinade:
1/3 cup wine vinegar
1/3 cup cooking oil
1/4 cup chopped white onion
1 tbsp worchestershire sauce
1/2 tsp salt
2 cloves garlic minced
1/4 tsp dry mustard
Sauce:
3 green onions
2 tbsp butter
1 tbsp flour
1/2 tsp dried thyme crushed
1 10 ounce can of beef broth
1/2 cup dry red wine
Vegetables:
2 medium zucchini shredded
2 medium carrots shredded
1 clove garlic, minced
2 tbsp butter
1/2 cup chopped walnuts (optional)

Steps:

  • 1. In plastic bag combine vinegar, oil, chopped white onion, worchestershire sauce, salt, garlic and dry mustard. 2. Add flank steak. Tie bag and place in a bowl or baking dish. Refrigerate for six hours 3. In saucepan, cook green onions in 2 tbsp butter until tender 4. Blend in flour and thyme 5. Add broth and wine. 6. Bring to boiling and then simmer , uncovered for 15 minutes. Keep warm 7. Combine zucchini, carrot and garlic in a steamer basket over boiling water 8. Steam 5 minutes. Stir in remaining butter and walnuts. 9. Broil steak. Cover with sauce

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