FLANK STEAK WITH CHIMICHURRI SAUCE
The hallmarks to perfect grilled steaks are a great charred crust with some grill marks, seasoning generously and nailing the temperature (doneness). Always consider the thickness of the steak when cooking, knowing the thicker the steak, the longer the cook time (see the Cook's Note below). Chimichurri is a great sauce to know because it belongs to a group of uncooked condiments that touch so many cultures and dishes. If you can make chimichurri, you can make salsa verde and pesto. A rule of thumb is chimichurri is herbal, salsa verde is acidic and pesto is nutty. Choose the right sauce to pair perfectly with your protein or vegetable. Flank steak is a heavily used muscle but will grill amazingly. It's pleasantly chewy with great flavor.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
- Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.
- Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.
- Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri sauce.
FLANK STEAK CROSTINI
This recipe is perfect for gatherings, holidays, or as a special Sunday football snack. My kids love it and so do my friends and family. You can substitute butter for the olive oil, or any kind of steak for the flank steak. -Donna Evaro, Casper, Wyoming
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Sprinkle beef with salt and pepper. Grill beef, covered, over medium heat or broil 4 in. from the heat for 4-6 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 for 5 minutes. Thinly slice across the grain., Meanwhile, in a small bowl, combine the oil, garlic and basil; brush lightly over baguette slices. Place on baking sheets. Bake at 400° for 5 minutes. Top with mushrooms and mozzarella cheese. Bake 2-3 minutes longer or until cheese is melted., Top with sliced steak, Parmesan cheese and chives. Serve immediately.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 101mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
GRILLED FLANK STEAK CROSTINI WITH MUSTARD GREENS
Wines served: 2002 Chianti Classico, Fonterutoli ? paired with Tuscan Shrimp 2003 Malbec Mendoza, Argentina ? paired with Flank Steak 2003 Trefethen Chardonnay, Napa Valley ? paired with Potato Cakes Wines served with dessert chocolates: Stags' Leap 2002 Napa Valley Petite Syrah Les Clos de Pauilles Banyules Rimage Black Grenache
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring the flank steak to room temperature.
- Prepare an outdoor grill or preheat a stovetop grill pan.
- Season both sides of the steak with salt and freshly ground pepper. Drizzle 1 tablespoon of the olive oil on 1 side of the meat and lightly rub it in.
- Sprinkle half of the oregano on top and place the steak on the grill, herb side up.
- Grill on 1 side for about 5 minutes or until the juices of the meat come to the surface of the steak. Turn the steak once and continue cooking for about 1 to 2 minutes, or until done to your taste. Let rest for a few minutes.
- Meanwhile: In a large saute pan, heat 2 tablespoons olive oil until hot. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally.
- After about 3 minutes, the greens will have cooked down. Season with a large pinch of salt and a sprinkle of freshly ground pepper. Cook another 3 minutes. Splash greens with 2 tablespoons red wine vinegar and hot sauce, to taste, if using. Transfer the greens to a plate.
- For the crostini: Brush both sides of the bread slices with olive oil and season with salt and pepper. Place the slices on the grill or grill pan and cook until crispy, about 1 minute on each side.
- Cut the flank steak across the grain in 1/4-inch slices. Place a slice of steak on top of each crostini, top each with the greens and finish with a drizzle of olive oil and hot sauce, as desired. Can be served warm or at room temperature.
BRAZILIAN FLANK STEAK WITH FRESH CHIMICHURRI AND FRIED YUCCA
Steps:
- Marinate the steak with the Worcestershire sauce, pepper and coarse salt.
- Heat a grill or grill pan. Grill the steak to desired doneness. Rest the steak and keep warm for serving.
- In a food processor, combine the cilantro, parsley, olive oil, cumin, lemon juice, a splash of the rice vinegar and some kosher salt. Pulse until just smooth, but still a little bit chunky.
- Preheat a deep fryer to 350 degrees F.
- In a bowl, combine the salt, sugar and chili powder. Fry the yucca until crisped, then drain and toss in the spice mixture.
- Slice the steak, top with the chimichurri and serve with the fried yucca.
FLANK STEAK WITH CHIMICHURRI
Categories Broil Dinner Steak Cilantro Parsley Coriander Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.
- Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
- Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.
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