Flank Steak With Celery Dressing Recipes

GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK

Steps:

• Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
• Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
• Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

FLANK STEAK WITH CELERY DRESSING

Steps:

• Preheat oven to 250 degrees. (This is not a typo. Two hundred and fifty.).
• Flatten and score one large flank steak. Season with the seasoned salt, paprika, and ginger. Set aside.
• Melt butter and saute the 2 tbsp chopped onion until it is browned.
• Meanwhile, mix the breadcrumbs, salt, parsley, celery, paprika and slightly beaten egg together. Stir this mixture into the pan containing the butter and onion.
• Melt the remaining 3 tbsp of butter in a skillet. While it is melting, spread the stuffing from pan onto steak; the steak up lengthwise, tucking ends inches Tie it closed,fairly loosely. Sear the rolled steak on all sides in the melted butter. Place the steak in a casserole dish with a cover.
• Stir flour into remaining butter in pan. Add the water, V-8 juice, tomato soup and salt Whisk and heat until thickened. Pour over rolled steak in casserole and cover.
• Bake, covered for 1 1/2 hours. Serve the tomato gravy over 1" slices of rolled steak. Serve with rice and green beans.