HERB-STUFFED GRILLED FLANK STEAK
Marinated, stuffed and grilled, this steak is a special dinner for six.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h50m
Yield 6
Number Of Ingredients 12
Steps:
- In large, shallow nonmetal dish or resealable food-storage plastic bag, mix all marinade ingredients. Make pocket in side of flank steak by cutting lengthwise almost but not completely through opposite side. Add steak to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 4 hours or overnight to marinate.
- In 8-inch skillet, heat oil over medium heat. Add onion; cook 2 minutes, stirring occasionally, until tender. Stir in garlic and parsley; cook and stir 1 minute. Add bread crumbs and lemon peel; cook and stir 1 minute. Remove from heat.
- Heat grill. Remove steak from marinade; discard marinade. Fill pocket in steak with stuffing. Secure opening with toothpicks.
- Place steak on gas grill over medium heat; cover grill. Cook 12 to 20 minutes, turning once, until steak is desired doneness. Cut steak across grain into 1/2-inch-thick slices.
Nutrition Facts : Calories 320, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 1/2 g
HERBES DE PROVENCE GRILLED FLANK STEAK
Herbes de Provence is an easy way to dress-up flank steak.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Prepare a grill for medium-high heat; brush the grates lightly with oil.
- Mix the oil, herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak.
- Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes.
- Copyright 2016 Television Food Network, G.P. All rights reserved
MUSTARD HERB FLANK STEAK
Make and share this Mustard Herb Flank Steak recipe from Food.com.
Provided by Deantini
Categories Steak
Time 15m
Yield 1 flank steak, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine mustards, olive oil, lemon juice, shallots, garlic, rosemary, oregano and sage in a bowl.
- Coat flank steak with mustard mixture and refrigerated, covered, for a couple of hours or overnight if you have the time.
- Remove steak for fridge 1 hour prior to grilling.
- Cook flank steak on preheated grill, 5 min per side or until preferred doneness.
- Cover loosely with folil and let stand for 5 min before slicing thinly across the grain.
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