TUSCAN FLANK STEAK
I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. While I'm sure my version is far from traditional, it's really tasty and the very user-friendly flank steak is the perfect cut.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
- Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
- Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
- Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
- Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 5.3 g, Cholesterol 37.4 mg, Fat 43.8 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 8 g, Sodium 371.1 mg, Sugar 0.8 g
MEDITERRANEAN FLANK STEAK
this is great because you can make it at the last minute, no marinating required. from cooking light.
Provided by chia2160
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- preheat broiler.
- (this is also great on the grill).
- trim fat from steak.
- combine mustard, water, lemon juice and garlic, rub over steak.
- combine coriander and the next 5 ingredients, pat into mustard mixture on steaks.
- cover and chill 10 minutes.
- spray a broiler pan with cooking spray, broil 8-10 minutes, do not turn.
- cut diagonally against the grain into thin slices, serve.
MEDITERRANEAN MARINADE
Bistro flavors meet classic steak house in this simple, satisfying meal. The marinade for the flank steak is made with red-wine vinegar, rosemary, and garlic. Serve with smashed and seasoned cherry tomatoes and a salad of crunchy, cold radishes, red onion, and greens. Use a fresh, crusty baguette to sop up the juices or to make sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Number Of Ingredients 7
Steps:
- Smash garlic with the leaves of the rosemary sprigs, salt, and plenty of pepper. Mix in oil, red-wine vinegar, and sugar.
- Marinate steak in a resealable bag, refrigerated, for 4 to 24 hours. Flip the bag occasionally.
BEEF SHAWARMA RECIPE
Easy beef shawarma recipe with homemade shawarma seasoning! Serve it up in pita pockets with my tomato and cucumber salad and a good drizzle of tahini sauce.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 18
Steps:
- In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.
- Using a chef's knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).
- Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).
- Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).
- While the meat is cooking, prepare the pita pockets and fixings. Make my 3-ingredient Mediterranean salad with tomatoes, cucumbers, and parsley. Make the tahini sauce. And prepare your pickled cucumbers, if using.
- Assemble the shawarma sandwiches. Open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Serve immediately!
Nutrition Facts : Calories 206.9 kcal, Sodium 204.4 mg, SaturatedFat 3.3 g, TransFat 0.3 g, Carbohydrate 3.8 g, Fiber 1 g, Protein 18.9 g, Cholesterol 53.6 mg, ServingSize 1 serving
MEDITERRANEAN STUFFED FLANK STEAK
Tender flank steak stuffed with Kalamata olives, sun dried tomatoes, garlic, basil and feta cheese; then grilled to perfection.
Provided by Carrie's Experimental Kitchen
Categories Main Entree
Time 30m
Number Of Ingredients 7
Steps:
- Using a meat tenderizer, pound flank steak until it is rectangular in shape and even thickness.
- Add the tomatoes, garlic, basil, olives and cheese to a bowl and mix well.
- Evenly spread the mixture on top of the steak, leaving a 1/2" border around all sides. Roll up the flank steak lengthwise and tie with six pieces of kitchen string; spacing them out to where you will slice them.
- Using a sharp knife, cut the rolled steak into six individual pieces. Season with salt and pepper just prior to grilling and grill until desired doneness.
Nutrition Facts : Calories 299 kcal, Carbohydrate 3.8 g, Protein 34.2 g, Fiber 1.2 g, Sugar 1.8 g, ServingSize 1 serving
MEDITERRANEAN INSPIRED STUFFED AND ROLLED FLANK STEAK
I saw a leg of lamb prepared this way on TV and thought it would be terrific for a flank steak. This steak is stuffed with garlic confit and sun-dried tomatoes, rolled, then pan seared before roasting in the oven. I used Recipe #419210.
Provided by threeovens
Categories Roast Beef
Time 35m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
- Prepare the flank steak by placing between plastic and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern.
- Turn steak over and season well with salt and pepper.
- Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce.
- Roll steak up and tie with kitchen twine in about 3 places.
- Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).
- Preheat oven to 375 degrees F and bring the steak to room temperature.
- Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
- Meanwhile combine reserved stuffing, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top.
- Place meat on rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
- Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.
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- Combine first 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add flank steak. Cover or seal, and chill 8 hours, turning steak occasionally.
- Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes on each side or to desired degree of doneness. Let stand 5 minutes.
MEDITERRANEAN BEEF FLANK STEAK PITA
From beefitswhatsfordinner.com
Cuisine MediterraneanCategory EntréeServings 6Total Time 30 mins
- To prepare Spicy Green Seasoning, combine all ingredients in blender or food processor; process on and off until all ingredients are blended. Remove 2 tablespoons of Spicy Green Seasoning; rub on all side of beef Flank Steak. Place steak in food-safe plastic bag. Close bag securely and marinate for 6 hours or up to over night. Reserve the remaining salsa for later.
- Combine all ingredients for Cucumber Salad in large bowl; toss gently. Cover and refrigerate 20 minutes.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Place 1/4 cup hummus on each pita; top with Cucumber Salad. Carve steak into thin slices. Top Cucumber Salad with steak; top with Spicy Green Seasoning.
GREEK MARINATED FLANK STEAK AND MY FAVORITE PARTY HUMMUS ...
From howsweeteats.com
5/5 (2)Category Main CourseCuisine AmericanEstimated Reading Time 4 mins
- Place the flank steak in a baking dish and season with salt and pepper.In a bowl, whisk together the vinegar, lemon juice, honey, garlic, dill and oregano. Continue to whisk while streaming in the olive oil. Cover the flank steak with half of the dressing. Let marinate at least 4 to 6 hours, or even overnight. When ready to cook, you can sear it in a cast iron skillet (I do about 5 minutes per side) or you can place the flank steak directly on a preheated grill. If it’s about 1-inch thick, grill for 5 to 6 minutes per side to still have some pink in the steak. When you remove the steak from the grill, let it rest for 10 minutes.
- In a large bowl, combine the shallots, tomatoes, cucumbers, olives and half of the feta. Pour the rest of the dressing over top and let the mixture marinate anywhere from 30 minutes to overnight. It’s SO delicious the longer it sits!
- Arrange your platter with the hummus in the center and spoonfuls of the marinated salad, the flank steak strips, peppers, artichokes, extra feta chunks, pita bread, tzatziki bowl and lemon wedges. Devour!
GREEK MARINATED FLANK STEAK WITH TZATZIKI SAUCE ...
From wholesomelicious.com
5/5 (10)Category Main CourseCuisine MediterraneanTotal Time 20 mins
- Prepare your meat: place your flank steak in a large container or dish (I use a 9x9 baking dish). Mix the remaining ingredients and pour over steak until completely covered. Marinade for at least 8 hours, up to 24 hours.
- Heat up your grill. Grill approximately 5-8 minutes per side (depending on how you like your meat cooked). Continue to baste the meat with additional marinade while cooking to enhance the flavor.
MEDITERRANEAN MARINATED FLANK STEAK | TWISTS & ZESTS
From twistsandzests.com
Category Main CourseEstimated Reading Time 5 mins
- Pat dry flank steak and add to marinade, submerging as much as possible. Spoon marinade onto bits that are not covered.
- Cover and allow to sit in fridge for at least 30 minutes (preferably up to 1 ½ hours), flipping at least once.
- Heat oil in a heavy pan (cast iron is beson med-high. Sear first side of marinated steak for 2 minutes. Flip and sear second side. Reduce heat to medium and cook, flipping once more. (I don’t have specifics because this well depend on the thickness of your steak and the desired doneness).
MEDITERRANEAN MARINATED FLANK STEAK | COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (2)Total Time 6 hrs 20 minsCategory Main CourseCalories 366 per serving
- Make the marinade. In a small mixing bowl, combine all of the ingredients except the steak, salt and pepper. Set it aside.
- Add the mariande to the steak. Cut any excess fat off of the steak (there shouldn't be much), and place it on a large flat plate. Add half of the marinade to one side and half to the other -- making sure the entire piece of meat is well coated. This marinade is thick and looks a bit like a rub. Place the coated steak in a large zip-lock bag -- remove all of the air and seal it, and place it in the refrigerator to marinate for at least 6 hours, and ideally overnight.
- Grill. About 20 minutes before you're ready to grill, remove the steak from the refrigerator. With a high flame, heat a stove-top or outdoor grill and sprinkle the steak on both sides pretty generously with salt and pepper. Place the steak on the grill once it's very hot. If you don't hear a strong sizzling sound when the meat hits the grill, wait! If you don't, the steak won't brown properly, to form a beautiful "crust." So....when your steak sizzles, cook it on each side for about 5 minutes (for medium-rare), or until the desired doneness. Once you've flipped to the second side, turn the heat to medium-low.
- Rest, slice and serve. Place the steak on a platter, cover with foil, and let it rest for at least 10 minutes to allow the juices to settle. Then, slice the steak thinly against the grain and serve!
MEDITERRANEAN FLANK STEAK WITH KALE CAULIFLOWER RICE ...
From talkingmeals.com
Reviews 3Servings 4Cuisine MediterraneanCategory Main Course
- Combine all ingredients for the Rub in a small bowl. Spread rub all over meat massaging to ensure complete coverage. Cover and chill for at least 3 hours or overnight. If storing overnight, put into sealed container or large sealed baggie.
- For medium rare, grill meat high heat for 6 minutes on the first side then flip and grill another 4-5 min. For medium, you will want to keep it on the grill for another 3-4 minutes. After removing the meat from the grill, LET IT REST! There will be some carryover cooking, but most importantly, the juices will absorb back into the meat to keep it moist.
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