Grilled Flank Steak With Pepper Relish Recipes

GRILLED STEAK WITH PEPPER-PARSLEY RELISH

Steps:

• 1. Heat a grill pan to medium-high.
• 2. Sprinkle the steak with salt and pepper. Place on the hot grill pan, along with the peppers. Grill the steak, turning once, to desired doneness (about 15 minutes for medium). Transfer the steak to a cutting board and let rest while you prepare the relish.
• 3. Use a vegetable peeler or your fingers to peel off the thin skin of the bell peppers. Discard the skin, stems, and seeds, then finely dice the peppers.
• 4. In a medium bowl, stir the vinegar, oil, sugar, and a pinch each of salt and pepper until the sugar dissolves. Stir in the peppers, parsley, and garlic. Serve with the steak.
• 5. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

GRILLED FLANK STEAK WITH PEPPER RELISH

Steps:

• For relish, in an extra-large, deep skillet, heat olive oil over medium. Add peppers and stir to coat with oil. Add 1 teaspoon salt. Cook until peppers are softened, about 10 minutes, stirring occasionally. Stir in garlic and crushed red pepper. Cook until fragrant, about 5 minutes. Add balsamic vinegar and sugar, reduce heat to prevent scorching, and cook until vinegar reduces and becomes syrupy, about 10 minutes. Add dried tomatoes and cook 2 to 3 minutes to incorporate flavors. Remove from heat and add basil. Set aside.
• Pat steak dry and season both sides generously with salt and cracked black pepper.
• Grill steaks on rack of a covered grill directly over medium 10 to 12 minutes for medium-rare (145°) or 12 to 15 minutes for medium (160°). Remove steaks from grill, tent with foil and let rest 5 to 10 minutes. Slice thinly against the grain. Serve relish warm or at room temperature over sliced flank steak.

GRILLED FLANK STEAK WITH ROASTED PEPPERS IN TOMATO SAUCE

Steps:

• Prepare the tomatoes and bell peppers, working over a bowl to catch all the juices. Cut or tear the peppers into long strips. Strain all the juices into a large non-reactive saucepan. Add the chili. Bring to a boil over high heat, reduce the heat to medium, and simmer until the juices reduce to a heavy syrup and the chili is very soft, about 10 minutes. Scoop out the chili, seed if desired, and mince. Add the peppers and tomatoes to the saucepan and bring to a boil. Lower the heat to medium and simmer for 20 minutes. Stir in the chili and salt and pepper to taste. Keep warm or let cool to room temperature.
• Prepare the grill and let it burn down to medium coals. Season the flank steak with salt, pepper, 1 tsp. of the oregano, and brush with 1 Tbs. of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat. Transfer to a cutting board, drizzle with another 1 Tbs. of olive oil, and crumble the remaining 1/2-tsp. oregano over the top. Let rest for about 5 minutes.
• Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within. Carve the meat on the diagonal into thin slices and arrange on a platter or plates. Top each slice of grilled bread with about 1/4-cup of the roasted peppers in sauce and arrange next to the meat. (Reserve any remaining peppers for another use.)
• Gather all the meat juices (make an effort to scrape the meat juices off the carving board, too) into a small bowl and whisk in the vinegar and the remaining 1 Tbs. olive oil. Drizzle over each portion. Serve immediately.

GRILLED TENDER FLANK STEAK

Steps:

• In a large shallow bowl, combine the soy sauce, lemon juice, honey and garlic; add steak. Turn to coat; cover and refrigerate for 6-8 hours., Drain and discard marinade. Broil 4-6 in. from the heat or grill over medium heat until meat reaches desired doneness, 8-10 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice steak across the grain.