ITALIAN FLANK STEAK
Savory and satisfying, Italian Flank Steak is nice for entertaining or busy days since it marinates overnight and grills in minutes. Walajean Saglett of Canandaiqua, New York shares the recipe, "Leftovers-if there are any-make super sandwiches," she notes.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a bowl, combine the salad dressing mixes, oil and lemon juice. Brush over both sides of steak; place in a shallow dish. Cover and refrigerate for several hours or overnight. , Grill over medium-hot heat for 4 minutes on each side for medium, 5 minutes on each side for medium-well or until desired doneness is reached.
Nutrition Facts : Calories 267 calories, Fat 16g fat (0 saturated fat), Cholesterol 59mg cholesterol, Sodium 793mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
ITALIAN MARINATED SIRLOIN STEAK
Provided by Food Network Kitchen
Categories main-dish
Time 5h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the olive oil, vinegar, garlic, rosemary, parsley, oregano, honey, red pepper flakes and 1/2 teaspoon each salt and pepper in a medium bowl. Transfer 3 tablespoons of the vinaigrette to a small bowl; cover and refrigerate until ready to serve.
- Combine the remaining vinaigrette with the steak in a large resealable bag; turn the bag several times to coat the meat. Refrigerate at least 4 hours or overnight, turning the bag occasionally.
- Preheat a grill to high. Transfer the steak to a plate or baking sheet, letting the excess marinade drip off; season the steak with salt and pepper. Let stand at room temperature, 30 minutes. Grill the steak until a thermometer inserted into the thickest side reaches 130 degrees F, 16 to 20 minutes for medium rare, flipping every 4 to 5 minutes. Transfer the meat to a cutting board and let rest 10 minutes. Thinly slice the meat against the grain; serve with the reserved vinaigrette.
ITALIAN FLANK STEAK
Steps:
- In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent. Remove and let cool.
- Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long. Lightly season with salt and freshly ground black pepper.
- Place carrots, red bell peppers, sun-dried tomato, and green onions in separate layers over the first 5 inches of the steak lengthwise. Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley.
- Roll flank steak, starting with end that has vegetables, firmly without pushing out vegetables. Secure rolled steak with skewers.
- To a rimmed plate stir the flour and Italian seasoning together and dredge the rolled flank steak, coating evenly.
- Preheat oven to 300 degrees F.
- In a medium saute pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown. Remove the flank steak from the pan and place on a baking sheet. Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer.
- Place the saute pan back on burner and deglaze with the white wine. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture continue to reduce for 2 more minutes. Remove the steak from the oven and let rest. Slice on the bias 1/2-inch, shingle out, and top with sauce.
TUSCAN FLANK STEAK
I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. While I'm sure my version is far from traditional, it's really tasty and the very user-friendly flank steak is the perfect cut.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
- Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
- Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
- Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
- Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 5.3 g, Cholesterol 37.4 mg, Fat 43.8 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 8 g, Sodium 371.1 mg, Sugar 0.8 g
ITALIAN MARINATED FLANK STEAK
Make and share this Italian Marinated Flank Steak recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Meat
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a freezer bag. Remove air and either marinate 2 hours or freeze.
- Defrost bag in fridge. Preheat gas grill to high heat. Grill steak 6 to 7 minutes per side (or broil in oven).
- Remove steak from grill and let rest 5 minutes before slicing to preserve juices.
- While steak is cooking, cook peppers and onions in remaining dressing in a large skillet until tender.
- Thinly slice meat on an angle, cutting across the grain. Serve with sautéed peppers and onions.
Nutrition Facts : Calories 272.3, Fat 14.1, SaturatedFat 4.7, Cholesterol 91.8, Sodium 69.2, Carbohydrate 2.5, Fiber 0.8, Sugar 1.4, Protein 31.6
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- Place the flank steak in a 9×13 pan. In a small bowl, whisk together the olive oil. lemon juice, garlic, oregano, rosemary, thyme, Worcestershire sauce, salt and pepper. Evenly pour the marinade over the flank steak and rub it in, making sure to get the steak completely covered. Cover with foil.
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