Red Wine Braised Flank Steak With Roasted Peppers Onions And Gruyere Recipes

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FLANK STEAK WITH ONIONS AND PEPPERS



Flank Steak With Onions and Peppers image

Make and share this Flank Steak With Onions and Peppers recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 medium red onions, sliced
1 large red bell pepper, 1/4-inch strips
1 large green bell pepper, 1/4-inch strips
1 cup tomato juice
1 teaspoon lemon peel, grated
1 teaspoon paprika
1 garlic clove, finely chopped
1 cup beef broth
2 tablespoons fresh basil leaves, chopped
2 tablespoons lemon juice
1/4 teaspoon salt
1 1/2 lbs flank steaks
1 teaspoon olive oil
1/4 teaspoon pepper

Steps:

  • Cook onions, bell peppers, tomato juice, lemon peel, paprika and garlic in 10-inch skillet over medium heat 5 minutes, stirring occasionally; reduce heat to medium-low.
  • Stir in broth.
  • Cover and cook about 10 minutes or until liquid has almost evaporated.
  • Stir in basil, lemon juice and salt.
  • Remove from heat; keep warm.
  • Set oven control to broil.
  • Spray broiler pan rack with nonstick cooking spray.
  • Brush beef with oil; sprinkle with pepper.
  • Place beef on rack in broiler pan.
  • Broil with top 2 to 3-inches from heat about 10 minutes for medium doneness, turning once.
  • Cut beef across grain at slanted angle into thin slices.
  • Serve topped with bell pepper mixture.

Nutrition Facts : Calories 235.6, Fat 10.5, SaturatedFat 4.1, Cholesterol 77.1, Sodium 419.7, Carbohydrate 8.9, Fiber 2.1, Sugar 5, Protein 25.9

RED WINE-BRAISED FLANK STEAK WITH ROASTED PEPPERS, ONIONS, AND GRUYERE RECIPE



Red Wine-Braised Flank Steak with Roasted Peppers, Onions, and Gruyere Recipe image

Provided by á-403

Number Of Ingredients 14

3 TBS vegetable oil
1 pound flank steak
1 medium carrot, cut into large dice
1/2 white onion, cut into large dice
2 garlic cloves, quartered
2 to 3 cups red wine
2 large sprigs fresh thyme
2 tsp kosher salt
1 large red onion, sliced crosswise into 3/4 inch wheels
8 TBS roasted peppers
2 tsp extra-virgin olive oil
1/2 tsp sherry vinegar
4 ciabatta rolls
8 slices Gruyere cheese

Steps:

  • 1. Preheat oven to 350. 2. Choose a heavy-bottomed ovenproff skillet or Dutch oven that's large enough for the flank steak to lie flat but is as snug as possible. 3. Add 2 tbs of the oil to the skillet over high heat. Once the oil starts to smoke, add the meat and cook for 5 to 7 minutes on each side, until deep brown in color. Remove the meat from the skillet and set the meat aside. 4. Add the carrot and onion to the skillet, followed by the garlic. Saute the vegetables over medium-high heat until they start to brown but are still firm. 5. Add the red wine, enough to come three-fourths of the way up the side of the meat. 6. Add the thyme and 1 tsp of the salt, cover the skillet, and transfer to the oven. 7. Braise the meat for about 2 1/2 hours, until the meat can be pulled apart with a fork. Transfer the meat to a plate to rest and cool. 8. Reserve and strain the pan juices and pour into a saucepan. Over medium-low heat, reduce the juices until thickened (it should coat the back of a spoon). 9.With two forks, separate the meat into chunky strings and roughly cut them crosswise into 2-3-inch pieces. Place the meat in the pot with the reduced juices and coat well. 10. Brush the red onion with the remaining 1 TBS vegetable oil. In grill pan or cast-iron skillet over high heat, grill the red onion (without separating into individual rings) until charred on the outside and slightly cooked on the inside. Place in a bowl and separate into rings. 11. Add the peppers, olive oil, sherry vinegar, and remaining 1 tsp of salt and mix well. 12. Slice the ciabatta rolls in half. Place 1 slice of cheese on the bottom and top halves. Arrange the meat on the bottom halves of the rolls and the onions and peppers on the top halves and place all the roll pieces in the 350 degree oven. Remove once the cheese is melted. Close the sandwiches, cut into halves, and serve.

RED WINE MARINATED FLANK STEAK



Red Wine Marinated Flank Steak image

Provided by Sandra Lee

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 4

1 1/4 pounds flank steak, rinsed and patted dry
1 (1.06-ounce) packet zesty herb marinade (recommended: McCormick)
1 1/2 cups red wine, preferably Merlot
1 teaspoon dried rosemary, chopped

Steps:

  • In a large zip-top bag, combine all ingredients. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator for a minimum of 1 hour or up to 8 hours. Remove flank steak from refrigerator 30 minutes before cooking.
  • Preheat grill to medium-high heat. Oil grate when ready to start cooking.
  • Remove steak from marinade; discard marinade. Place steak on grate. Grill for 5 to 6 minutes per side for medium.
  • Remove from grill and let rest for 5 minutes.
  • To serve, slice across the grain.

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