QUICK BROILED FLANK STEAK WITH QUICK ROASTED VEGGIES
Provided by Food Network
Categories main-dish
Time 40m
Yield 5 (4-ounce) servings
Number Of Ingredients 7
Steps:
- Preheat oven broiler. Marinate flank steak in lime juice, salt and pepper. Do this right on the paper the steak comes wrapped in for easy clean up. Place on broiler pan and cook, turning once until medium rare, about 4 to 5 minutes per side. Remove to a cutting board to rest.
- Preheat oven to 475 degrees F.
- Toss broccoli and cauliflower with olive salt and pepper, pour onto a cookie sheet in a single layer. Roast, turning once, until tender and cooked through, about 10 to 12 minutes.
- Slice flank steak into thin strips, serve 3 to 4 ounces per person with a side of the veggies.
Nutrition Facts : Calories 357 calorie, Fat 20.8 grams, SaturatedFat 7 grams, Carbohydrate 13.6 grams, Fiber 4.3 grams, Protein 31 grams
GRILLED SHELL STEAK WITH TOMATO-SCALLION RELISH
Steps:
- 1. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Lightly rub steak with some olive oil and sprinkle with herbes de Provence and salt and pepper to taste. Place tomatoes, scallions, and garlic cloves in a large bowl, coat with 1 tablespoon of olive oil and season with salt and pepper to taste.
- 2. Place steak on grill, arrange vegetables around it, and grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120degreesF to 125degreesF for rare; 125degreesF to 130degreesF for medium-rare; or 130degreesF to 135degreesF for medium, and the vegetables are charred. Transfer steak and vegetables to a cutting board and let rest 5 minutes.
- 3. Core tomatoes once cool enough to handle. Squeeze garlic cloves from their skins and chop with tomatoes and scallions until chunky. Transfer vegetable relish, including juice, to a bowl and stir in remaining olive oil, vinegar, and Worcestershire sauce. Season to taste with salt and pepper. Slice meat against grain and on an angle, and transfer to a plate or platter. Serve with relish and grilled bread.
Nutrition Facts : Calories 409, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 40 milligrams, Sodium 366 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 29 grams
JAN'S COWBOY STEAK WITH TOMATO RELISH
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 2 generous servings
Number Of Ingredients 14
Steps:
- For the spice mix: Mix the ingredients for the spice mix together.
- For the steak: Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature. Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak. Set aside.
- For the tomato relish: Remove stems from tomatoes and cut the larger ones in half. In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper.
- Preheat oven to 450 degrees F.
- In a large cast iron skillet or saute pan, heat 1 tablespoon olive oil. When smoking hot sear the steak on all sides and place in the preheated oven. Allow the steak to roast until its internal temperature is 100 to 105 degrees F on a meat thermometer. Remove it from the oven and place steak on a cooling rack. Allow the steak to rest on the rack for 10 minutes.
- Remove the steak to a cutting board and slice 4 to 5 slices out of the eye of the steak, leaving some meat on the bone. Spoon the tomato relish over the top of the steak where the bone meets the slices.
- This dish is great with medium to heavy red wine or with a medium to intense beer.
PAN BROILED FLANK STEAK
Provided by Food Network
Time 10m
Yield 2 servings
Number Of Ingredients 2
Steps:
- Heat iron skillet over high heat with coarse salt scattered on bottom of pan. Add steak and pan broil 4 to 5 minutes a side for rare and 6 to 7 minutes for medium; DON'T COOK UNTIL WELL DONE OR STEAK WILL BE LIKE SHOE LEATHER
- When done, remove to a cutting board and let rest for a minute; cut across the grain into broad thin slices.
SIMPLE BROILED FLANK STEAK WITH HERB OIL
Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
- Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
- Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
- Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.
GRILLED FLANK STEAK WITH SUMMER RELISH
My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. -Brenda Washnock, Negaunee, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.
Nutrition Facts : Calories 547 calories, Fat 30 g fat (8 g saturated fat), Cholesterol 81 mg cholesterol, Sodium 907 mg sodium, Carbohydrate 36 g carbohydrate (12 g sugars, Fiber 7 g fiber), Protein 39 g protein.
ONE-PAN BROILED FLANK STEAK
The best flank steak (london broil) I've ever had. Passed down from my Grandmother, to my Mother, to me.
Provided by Joetime
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingrediants with flank steak in shallow container or zip lock and refrigerate for 4 hours or more.
- Broil steak without onions for about 4 minutes (so onions do not burn).
- Turn steak after 4 minutes and cover steak with onion mixture.
- Broil to desired temperature.
- Let steak cool for about 4 minutes.
- Slice steak thinly across the grain.
- Serve sliced with onions.
BROILED FLANK STEAK
This marinated flank steak is a family favorite. We've made this recipe for over 30 years. I have passed this recipe on to friends more times than I can count!
Provided by Marymakin'
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h25m
Yield 10
Number Of Ingredients 8
Steps:
- Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
- Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
- Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
- Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 4 g, Cholesterol 50.6 mg, Fat 20.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 5.5 g, Sodium 775.2 mg, Sugar 2.9 g
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