Mediterranean Flank Steak Recipes

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TUSCAN FLANK STEAK



Tuscan Flank Steak image

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

½ cup chopped fresh rosemary
6 cloves garlic
⅓ cup olive oil
¼ cup lemon juice
1 teaspoon coarsely ground black pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 (1 1/2-pound) flank steak, trimmed of excess fat
⅓ cup extra virgin olive oil
3 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon minced fresh rosemary
⅛ teaspoon red pepper flakes
1 pinch salt
1 sprig fresh rosemary

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



Mediterranean Flank Steak image

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

1 lb flank steak
1 tablespoon stone ground mustard
1 tablespoon water
1/2 teaspoon lemon juice
1 clove garlic, minced
1 1/2 tablespoons ground coriander
1 teaspoon dried thyme
1 teaspoon ground ginger
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1 pinch nutmeg
cooking spray

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



Mediterranean Marinade image

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

4 garlic cloves
4 rosemary sprigs
1 teaspoon salt
Pepper
5 tablespoons extra-virgin olive oil
1/4 cup red-wine vinegar
1 teaspoon sugar

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



Beef Shawarma Recipe image

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

1 tsp ground cumin
1 tsp ground coriander
1 tsp Sweet Spanish paprika
3/4 tsp ground turmeric
1/2 tsp ground cloves
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1 lemon
1 1/2 lb beef flap steak or flank steak, (cut very thinly against the grain into bite size pieces )
Kosher salt and black pepper
4 garlic cloves, (minced )
1 medium yellow onion, (halved and sliced )
4 Pita bread loaves, (halved (8 pita pockets) )
3-Ingredient Mediterranean salad, ((or sliced tomatoes and cucumbers, and chopped parsley) )
1 Homemade Tahini Sauce,
Pickled Cucumbers, (optional. )

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



Mediterranean Stuffed Flank Steak image

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

2 pounds flank steak
1/2 cup chopped sun dried tomatoes
2 cloves garlic, (minced)
1/4 cup chopped fresh basil
8 pitted Kalamata olives, (chopped)
1/2 cup crumbled Feta cheese
kitchen string

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



Mediterranean Inspired Stuffed and Rolled Flank Steak image

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

1/2 cup sun-dried tomato, coarse chopped
5 kalamata olives, pitted and coarse chopped
1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary, minced
1/4-1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon Dijon mustard
5 garlic cloves, confit or 1 tablespoon garlic, crushed
1 tablespoon extra-virgin olive oil
1/2 tablespoon red wine vinegar
1/2 teaspoon cracked black pepper
1 -1 1/2 lb flank steak
salt & freshly ground black pepper
olive oil
1/2 cup water
1 teaspoon Dijon mustard
1 garlic cloves, confit crushed or 1 teaspoon garlic, crushed
1 teaspoon dried rosemary
1 teaspoon olive oil
2 teaspoons canola oil or 2 teaspoons vegetable oil

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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