Lemony Flank Steak Skewers With Lemon Dipping Sauce Recipes

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FLANK STEAK WITH LEMON-LIME HERB SAUCE



Flank Steak with Lemon-Lime Herb Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 to 11/2 pounds flank steak
1/2 cup chopped scallions, light green and white parts only (about 5 scallions)
1/4 cup fresh chopped chives (from 1 bunch)
1/4 cup extra-virgin olive oil plus more for cooking the steak
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 to 2 lemons)
1 tablespoon lime zest and 1 tablespoon lime juice (from 1 to 2 limes)
2 teaspoons whole grain mustard
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

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.

BRAISED FLANK STEAK WITH LEMON AND GARLIC



Braised Flank Steak with Lemon and Garlic image

This is one of my mother's best recipes from my childhood. Flank steak was cheap back then, so feel free to substitute chuck steak or flap meat. The ingredients are simple but very flavorful. It's excellent with buttered noodles or white beans, and a green vegetable such as broccoli or asparagus.

Provided by Dianemwj

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 1h50m

Yield 3

Number Of Ingredients 9

½ cup all-purpose flour
½ teaspoon garlic powder
salt and pepper to taste
1 (1 1/2-pound) beef flank steak
1 tablespoon cooking oil
1 (13.75 ounce) can chicken broth
2 teaspoons lemon juice
2 cloves garlic, minced
3 whole cloves

Steps:

  • Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
  • Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
  • To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.

Nutrition Facts : Calories 731.8 calories, Carbohydrate 18.4 g, Cholesterol 166.9 mg, Fat 42.5 g, Fiber 1 g, Protein 64.4 g, SaturatedFat 16.5 g, Sodium 793.7 mg, Sugar 0.9 g

LEMONY FLANK STEAK SKEWERS WITH LEMON DIPPING SAUCE



Lemony Flank Steak Skewers With Lemon Dipping Sauce image

Since I make this recipe for my BBQ get togethers, the amounts I have listed will make a ton of skewers, you might want to reduce the recipe to half and only use two steaks which should give you about 20-25 skewers (yield is only estimated) or make the complete recipe to feed a crowd! The amounts stated for the dipping sauce will yield about 4-1/2 cups, you might also want to reduce to half. To save time slice the meat a day ahead, and to make slicing easier, partially freeze the steaks before slicing for about 15 minutes. Plan ahead the dipping sauce needs to be chilled for a minimum of three hours before serving, or make 24 hours in advance, and the beef strips needs to marinade for 8 hours. This recipe also works well using pork strips! This is delicious, and a real crowd-pleaser!

Provided by Kittencalrecipezazz

Categories     Meat

Time 8h8m

Yield 50 skewers (approx)

Number Of Ingredients 14

3/4 cup olive oil (can use a little less oil if desired)
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
2 tablespoons fresh minced garlic (or to taste)
Tabasco sauce or red pepper, spice
1 teaspoon black pepper
2 lbs flank steaks (4, cut diagonally into 1/4-inch slices)
seasoning salt (or use white salt to taste)
50 (12 inch) wooden skewers
2 (16 ounce) containers sour cream
2 1/2 tablespoons horseradish (can use less to taste)
6 tablespoons fresh lemon juice
1 teaspoon lemon zest (can use more)
salt

Steps:

  • For the flank steak; in a bowl combine the oil, zest, lemon juice, garlic, Tabasco and black pepper; transfer to a large heavy-duty Ziploc plastic bag.
  • Add in the sliced beef and seal bag tightly; turn to coat the beef with marinade.
  • Refrigerate for 8 hours.
  • For the dipping sauce; combine all ingredients in a glass bowl; cover and chill a for about 3-24 hours before using.
  • Soak the wooden skewers in water for 30 minutes.
  • Remove the beef from marinade and discard the marinade.
  • Thread each slice of marinated steak onto 1 skewer and place onto a large baking sheet.
  • Season each beef skewer with seasoned salt and more black pepper.
  • Place on a medium grill (about 350-375°F).
  • Grill until desired doneness (I usually grill them for about 8 minutes turning once or twice).
  • Serve with lemon dipping sauce.
  • Delicious!

Nutrition Facts : Calories 101.6, Fat 8.8, SaturatedFat 3.6, Cholesterol 15.9, Sodium 22.5, Carbohydrate 1.4, Fiber 0.1, Sugar 0.2, Protein 4.5

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