FLANK STEAK WITH ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
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
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
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
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
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
Categories Beef
Number Of Ingredients 22
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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FLANK STEAK BORDELAISE | BETTER HOMES & GARDENS
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5/5 (4)Calories 400 per servingTotal Time 6 hrs 45 mins
- Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat in a large resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the 1/3 cup wine vinegar, the onion, oil, Worcestershire sauce, the 2 cloves garlic, and the dry mustard. Pour marinade over meat; seal bag. Turn to coat meat. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag several times.
- For sauce, in a medium saucepan cook green onion in 2 tablespoons hot butter over medium heat until tender. Stir in the flour and thyme. Stir in broth and wine. Bring to boiling, stirring occasionally; reduce heat. Boil gently, uncovered, for 15 to 20 minutes or until reduced to about 1 cup. Keep warm.
- Drain meat, discarding marinade. Pat meat dry with paper towels. Preheat broiler. Place steak on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes or until medium doneness (160 degrees F), turning once. Slice steak thinly across the grain.
- Meanwhile, combine zucchini, carrot, and the 1 clove garlic; place in a steamer basket over boiling water. Steam about 4 minutes or just until tender. Transfer to bowl. Stir in the 1 tablespoon butter and the walnuts. Season to taste with salt and pepper.
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- In a small saucepan, combine 1 cup of the grapeseed oil with the unpeeled shallots and bring to a boil. Simmer over low heat until the shallots are very tender, about 1 hour.
- Meanwhile, in a medium saucepan, combine the red wine, vinegar and chopped shallot and bring to a boil. Simmer over moderately high heat until reduced to 3 tablespoons, about 1 hour. Add the veal stock and simmer over moderate heat until reduced to 1 1/2 cups, 30 minutes. Strain through a fine sieve set over a small saucepan. Whisk in the butter over low heat and season with salt and pepper. Keep warm.
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