FLANK STEAK WITH SALSA VERDE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
- Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
- Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
BUTCHER'S STEAK WITH LEAFY GREENS SALSA VERDE
Butcher's steak is the name of a specific cut of steak, also known as hanger steak (and, occasionally, bistro steak). It's a cut that hangs off the cow's diaphragm, resulting in a steak that has the beefy flavor of a short rib, the fat marbling of a rib-eye and the tenderness of filet mignon. There is only one per animal, making it somewhat exclusive but not especially expensive. It is also a term used for the secret-ish cuts typically available only to butchers and restaurants; but a good butcher will gladly help you unlock those secrets. Other lesser-known, surprisingly affordable cuts that work well here include boneless short ribs, Denver steaks and center-cut top sirloin. These cuts are great with little more than salt and pepper, so you can truly assess their flavor. But a tangy, garlicky salsa verde made from dark leafy greens doesn't hurt. Serve with a squeeze of lemon and a bowl of salty potato chips for a truly faux-bistro experience.
Provided by Alison Roman
Categories dinner, weekday, weeknight, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season steak well with salt and pepper and set aside.
- Cut 4 of the scallions into 2-inch pieces; set aside. Finely chop remaining scallions and add to a medium bowl with kale, garlic and olive oil; season with salt and pepper. The mixture won't exactly be saucy yet, but as it sits the kale will soften and loosen up.
- Heat canola oil in a large skillet over medium-high heat. Add steak and cook, without moving it, until deeply golden brown on one side, 3 to 5 minutes.
- Flip steak and continue to cook until equally browned on that side, another 3 to 4 minutes. Transfer salsa verde to a large plate, and place steak on top. Add remaining scallions to the pan, letting them sizzle in the leftover fat. Season with salt and pepper and cook until they're wilted and lightly charred, 2 or 3 minutes.
- Let steak sit 5 to 10 minutes to allow it to rest and juices to mingle with the salsa verde.
- Slice the steak and return to plate with salsa verde. Top with seared scallions. Squeeze lemon or lime over everything and sprinkle with flaky salt. Serve with potato chips, if you like.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 26 grams, Carbohydrate 5 grams, Fat 35 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 579 milligrams, Sugar 1 gram, TransFat 1 gram
GRILLED CHILE FLANK STEAK WITH SALSA
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
- To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
- Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
- When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
- Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 5 grams
BUTCHER'S STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 9h40m
Yield 6 servings
Number Of Ingredients 30
Steps:
- For the parsnip puree: In a small pot, combine the parsnips and milk and bring to a boil. Reduce the heat to a simmer and cook the parsnips until tender, about 15 minutes. Drain the parsnips, saving the milk.
- Put the parsnips in a food processor with the honey and puree. Add some milk to adjust the consistency (you'll need 1 to 2 cups of the liquid). Season with salt and pepper.
- For the roasted tomatoes: Preheat the oven to 450 degrees F.
- Cut the ends off of each tomato and then cut each tomato into 3 slices. In a bowl, toss the tomato slices with the oil, salt and pepper. Arrange the tomato slices on a baking sheet and roast until tender and the edges are brown, 10 to 15 minutes.
- For the asparagus: Add 1 gallon of water and 2 tablespoons kosher salt to a large pot and bring to a rolling boil. Set up an ice bath for shocking the asparagus after blanching.
- Blanch the Asparagus in batches in the boiling water for 45 seconds to a minute, and then transfer to the ice bath. Dry off the asparagus with a towel and set aside.
- For the steak: Heat a skillet over high heat until it begins to smoke. Depending on the size of the skillet (and how many batches you'll cook), add 1 to 1 1/2 tablespoons grapeseed oil.
- Salt and pepper the steaks and sear on each side (the teres major is a triangle shape) for 3 to 4 minutes. Once all of the steaks are cooked, put them all into a pan and add the butter. Allow the steaks to rest for 10 minutes, basting with the butter occasionally.
- To finish the asparagus, heat a saute pan over high heat, add the grapeseed oil and saute the asparagus for 2 to 3 minutes. Season with salt and pepper.
- For plating: Divide the parsnip puree among 6 plates and drag it from one side of the plate to the other. Shingle 3 slices of tomato across the parsnip puree. Slice each steak into 5 slices and shingle over the top of the tomatoes. Pour 2 to 3 ounces of the Demi-Glace over and around each plate. Lean 5 pieces of asparagus up on the side of each steak.
- Preheat the oven to 450 degrees F.
- Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
- Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more. Use tongs to transfer the bones so you do not pour any fat into the stockpot. Add the ice water to the stockpot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer. Skim the surface of the stock occasionally to remove any fat or impurities.
- While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan. Bring the pan back up to temperature over high heat on the stovetop. Add the onions and carrots and cook until golden brown and caramelized. Add the celery and cook for another 10 minutes. Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes. Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
- Add the mirepoix mixture to the stock after the 4-hour simmering time. Bring the stock back up to a simmer and continue to cook it for another 2 hours.
- In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
- When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour. Season with salt and pepper and then strain the sauce though a chinois again.
SKIRT STEAK WITH SALSA VERDE SALAD
Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.
Provided by Lidey Heuck
Categories dinner, meat, salads and dressings, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
- Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
- In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
- Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
- While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.
BUTCHERS' STEAK MARINADE
A great blend of flavors. I like to take it camping by freezing the steaks and marinade together in freezer zip bags. The day you want to prepare the steaks, put the freezer bag(s) on top of everything else in the cooler to thaw. I have used this marinade with flank, T-bone, rib, and New York cut steaks.
Provided by Northwest Lynnie
Categories Steak
Time 15m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Mix all marinade ingredients together in a large bowl (ingredients will fizz-up).
- Marinate steak for 24 hours before grilling.
Nutrition Facts : Calories 253, Fat 0.3, SaturatedFat 0.1, Sodium 3709.1, Carbohydrate 58.2, Fiber 1.3, Sugar 49.6, Protein 7.8
CARNE ADOBADA (CHILE-MARINATED STEAK)
Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it's also well-suited to any sturdy cut of steak, such as flank. The acid comes from lime juice in this formula, but vinegar or lemon juice works as well. An overnight marinade yields incredibly tender results, but a 30-minute steep is sufficient to infuse the meat with the fruity flavor of the chiles. Here, the steak is paired with a nice piquant roasted red pepper relish, which complements the deep flavors of the marinated meat. Side dishes like rice, beans and warm tortillas round this dish out for a wonderful weeknight meal.
Provided by Yewande Komolafe
Categories dinner, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the dried guajillo chiles in a small bowl and add enough hot water to cover; soak until softened, about 10 minutes. Drain, stem and seed the chiles. Using a blender or a food processor, puree the guajillos, chipotle, onion, garlic, cumin, 2 tablespoons lime juice and 2 tablespoons water until smooth. If needed, add another tablespoon of water to help the mixture blend.
- Pat the steak dry with paper towels. Season generously on both sides with salt, then sprinkle and pat on the dried oregano to both sides as well. Place in a large bowl, dish or resealable plastic bag, pour the chile marinade over the top and turn to coat both sides. Marinate for at least 30 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
- In a small bowl, combine the roasted red peppers and shallots with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil. Season to taste with salt, add the cilantro and stir to combine. Set aside.
- In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. Scrape any excess marinade off the steak and discard the marinade. Place the steak in the hot oil and cook until seared and deep golden brown on the contact side, 4 to 5 minutes. Flip and continue to cook until seared and golden brown on the other side, 4 to 5 minutes for medium-rare. Cook for 1 additional minute on each side for thicker or larger cuts of steak or for medium doneness. You also can grill the steak on a hot charcoal or gas grill, turning once, until seared, about 6 minutes per side for medium-rare.
- Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice the steak against the grain. Serve topped with the roasted pepper-shallot relish, alongside steamed rice or warm tortillas.
PAN-SEARED STEAK WITH SALSA VERDE
Parsley, mustard, and vinegar are the base for the flavorful sauce that tops the steak. Make a double batch, and use it on the green beans too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 9
Steps:
- For the salsa verde: In a small bowl, mix together parsley, capers, shallot, vinegar, mustard, and 1 tablespoon water; season with salt and pepper.
- For the steak: In a small skillet, heat 2 teaspoons of the oil over medium-high. Season steak generously with salt and pepper. Cook, turning once, until well browned, 2 to 3 minutes per side for medium-rare. Remove steak from pan; let rest 5 minutes. Serve with sauce.
- For the green beans: Meanwhile, in a small saucepan, bring 1 inch salted water to boil over high heat. Add green beans; cover. Cook until crisp-tender, about 5 minutes. Drain beans, place on a plate, and drizzle with remaining teaspoon oil. Season with salt and pepper.
Nutrition Facts : Calories 634 g, Fat 45 g, Protein 44 g
SALSA VERDE FOR STEAK
Provided by Rachael Ray : Food Network
Categories condiment
Time 10m
Yield about 1 cup
Number Of Ingredients 13
Steps:
- Combine all ingredients in food processor and pulse-process into finely chopped condiment. Serve over sliced steak.
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