ROSEMARY - MERLOT FLANK STEAK
Wonderful taste, serve with roast potatoes and green beans. (30 minute marinating time not included in cook time) from Cooking light
Provided by Derf2440
Categories Canadian
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill or broiler Combine first 7 ingredients (onion through garlic),in a large zip lock plastic bag.
- Add steak, seal bag.
- Marinate in refrigerator 20 minutes, turning once.
- (can be marinated overnight, if desired) Remove steak from bag, reserve marinade.
- Place steak on grill rack or broiler pan coated with cooking spray, cook 6 minutes on each side or until desired degree of doneness.
- Let stand 5 minutes.
- Cut steak diagonally across grain into thin slices, keep warm.
- While steak cooks,combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium high heat, stirring well with a whisk.
- Bring to a boil, and cook until reduced to 1 cup (about 7 minutes).
- Serve the sauce with the steak.
ROSEMARY FLANK STEAK WITH ARUGULA SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine 2 tablespoons olive oil, 2 grated garlic cloves and the chopped rosemary in a small bowl. Pierce the steak all over with a fork; rub with the garlic oil. Let marinate 10 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the remaining 1 grated garlic clove and cook, stirring occasionally, until softened, about 30 seconds. Add the beans and their liquid, the rosemary sprig and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper. Cover and set aside to keep warm.
- Meanwhile, toss the red onion and lemon juice in a large bowl; set aside. Heat a grill pan over medium-high heat; brush with olive oil. Season the steak with salt and pepper and grill until marked and cooked through, 5 minutes per side. Transfer to a cutting board.
- Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the onion; season with salt and pepper and toss. Discard the rosemary sprig from the beans and stir in the parsley; thin with water if needed. Slice the steak against the grain and serve with the beans. Top each serving with the arugula salad and parmesan.
Nutrition Facts : Calories 590, Fat 33 grams, SaturatedFat 10 grams, Cholesterol 107 milligrams, Sodium 451 milligrams, Carbohydrate 22 grams, Fiber 9 grams, Protein 47 grams, Sugar 3 grams
RED WINE-ROSEMARY GRILLED FLANK STEAK
Steps:
- To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.
FLANK STEAK WITH MUSTARDY ONIONS AND ROSEMARY RECIPE BY TASTY
Quick-cooking flank steak gets an umami upgrade with an easy pan sauce of sautéed onion, garlic, rosemary, and Dijon mustard.
Provided by Tikeyah Whittle
Categories Dinner
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the steak on both sides with salt and pepper.
- Heat the olive oil in a large cast iron skillet over medium-high heat. Add the steak and cook, undisturbed, until browned on the bottom, 5-6 minutes. Flip and cook on the other side for 4 minutes for medium-rare doneness, or until cooked to your liking. Transfer the steak to a plate.
- Return the skillet to medium heat and add the onion, garlic, and rosemary. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the onion is soft and caramelized, about 6 minutes. Stir in the mustard and water, bring to a simmer, and cook until the sauce thickens, 3-4 minutes. Remove the skillet from the heat and season with salt and pepper.
- Thinly slice the steak. Spoon the mustard-onion sauce over the meat and garnish with more rosemary leaves. Serve with potatoes or pasta alongside.
- Enjoy!
Nutrition Facts : Calories 276 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 1 gram, Protein 32 grams, Sugar 2 grams
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