GRILLED FLANK STEAK WITH OLIVE AND HERB SAUCE
This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches if they like.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h35m
Number Of Ingredients 6
Steps:
- Let steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium-rare. Let steaks rest, loosely tented with foil, 10 minutes.
- Meanwhile, mix together olives, peperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving.
- Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauce on top; serve remaining sauce on the side.
STEAK WITH OLIVE SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat a grill to high. Combine the oil, garlic and rosemary in a shallow dish. Add the lamb, turn to coat and season with salt and pepper. Mix the parsley and olives in a bowl.
- Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter.
- Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper.
- Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.) Transfer to a cutting board and let rest 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.
Nutrition Facts : Calories 346, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 313 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 31 grams
STEAK WITH SPICY OLIVE PESTO
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pound the steak on both sides with a meat tenderizer or pierce with a fork. Transfer to a large resealable plastic bag; add 2 tablespoons olive oil, the lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Seal the bag and shake to coat; marinate in the refrigerator, 2 to 8 hours.
- Meanwhile, make the pesto: Toast the pine nuts in a small skillet over medium-high heat, tossing occasionally, until slightly golden, about 3 minutes; let cool. Pulse the parsley, garlic and red pepper flakes in a food processor until almost smooth. Add the toasted pine nuts, cheese and 5 tablespoons olive oil and pulse until combined. Transfer to a bowl and stir in 3 tablespoons water and the olives; season with salt.
- Remove the steak from the marinade and pat dry. Bring to room temperature, about 30 minutes.
- Heat a large cast-iron or other heavy skillet over medium-high heat; add the remaining 1 tablespoon olive oil, then add the steak and cook until a dark crust forms, about 7 minutes. Turn and cook until a thermometer inserted into the center of the steak (from the side) registers 130 degrees F for medium rare, about 8 more minutes. Transfer to a cutting board and let rest 10 minutes.
- Brush the steak with some of the pesto. Thinly slice against the grain and serve with the remaining pesto.
HERB-CRUSTED FLANK STEAK WITH CHERRY TOMATOES AND OLIVES
Categories Beef Garlic Olive Tomato Fourth of July Low Carb Vinegar Rosemary Steak Summer Grill/Barbecue Tarragon Thyme Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- For steak:
- Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
- For tomatoes:
- Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
- Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
- Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.
CONFIT OLIVE OIL STEAK
Recently a small cooking video surfaced on TikTok, where the submitter effectively poached a steak in oil in the oven. If you want a steak similar to "steak confit," this is my version. I served my steak on top a chopped salad.
Provided by thedailygourmet
Time 45m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Pat filet dry. Season evenly with salt.
- Place steak into a small glass dish, about the size of the steak. Press minced garlic on top of the steak and lay thyme sprigs on top. Pour enough olive oil on top so the steak is immersed in oil.
- Cook steak in the preheated oven until the internal temperature is 135 degrees F (57 degrees C), about 40 minutes.
- Remove steak from oven and blot dry.
- Preheat a cast iron skillet over medium-high heat. Pour 1 tablespoon olive oil into the skillet and sear steak in the hot oil for 30 to 40 seconds on each side, including the sides. Slice and serve immediately.
Nutrition Facts : Calories 1779.3 calories, Carbohydrate 2.2 g, Cholesterol 89.3 mg, Fat 184.4 g, Fiber 0.2 g, Protein 32.6 g, SaturatedFat 27.6 g, Sodium 846.4 mg, Sugar 0.1 g
LAMB LEG STEAK WITH OLIVE RELISH AND TOMATOES
Most lamb cuts can be made into chops. Some are expensive, like rib chops (from the rack) or loin chops (which look like miniature T-bone steaks), but there are also cheaper shoulder chops and sirloin chops. An easy chop to cook is the meaty, lean center-cut lamb leg steak, a thick slice with a round bone in the center. If you have ever grilled a butterflied lamb leg and found it difficult to cook evenly and carve, a lamb leg steak is a surprisingly easy way to go. Seasoned with salt and pepper, rosemary and garlic, it takes about 10 minutes to cook. Of course, if you're grilling over coals, it will take time for your grill to be ready, but that gives your steak time to marinate: It tastes best if it is seasoned at least 20 minutes before cooking.
Provided by David Tanis
Categories meat
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.)
- Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning.
- Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest.
- Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm.
- To serve, slice lamb into 1/8-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 30 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 6 grams, Sodium 241 milligrams, Sugar 0 grams
GRILLED SIRLOIN STEAK WITH OLIVE SAUCE
A grilling recipe that can easily adapted for the stovetop or Foreman grill (still need to use a saucepan, though). This recipe was posted in the local newspaper. Cooking time is actually the minimum marinating time.
Provided by Mercy
Categories Lunch/Snacks
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place steak in a zip-top plastic bag or in a shallow casserole dish.
- Combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak.
- Close bag, turning to coat steak or turn steak over in dish.
- Cover and refrigerate at least 2 hours or up to 24 hours.
- Prepare charcoal or gas grill.
- Drain steak, reserving marinade.
- Sprinkle dried thyme, salt and pepper over steak.
- Grill on a covered grill over medium-hot coals 6 minutes.
- Turn; continue grilling 5 minutes for medium-rare doneness.
- Transfer steak to carving board; tent with foil and let stand 5 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat.
- Add flour; cook 1 minute or until bubbly, stirring frequently.
- Add broth; simmer until sauce thickens, stirring occasionally.
- Add reserved marinade and olives; simmer 2 minutes.
- Season to taste with salt and pepper if desired.
- Carve steak into thin slices; arrange on serving plates.
- Spoon olive sauce over steak and top with thyme or parsley.
GRILLED STEAK WITH OLIVE AND STILTON CHEESE SAUCE
Shadows : This great steak recipe includes an excellent sauce that can turn any steak into something fantastic. I suggests using garlic stuffed green olives , this recipe is great for venison also.
Provided by Chef Shadows
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in a heavy medium saucepan over medium heat.
- Add shallots and sauté for 2 minutes, stirring frequently.
- Add broth and wine and bring to a boil.
- Reduce heat and simmer uncovered until sauce has reduced to 1/2 cup (about 20 minutes).
- Meanwhile season steaks with salt, chipotle powder and pepper.
- Grill or broil until cooked to desired doneness.
- Remove sauce from heat and stir in olives, cheese and thyme.
- Arrange steaks on warm plates and top with sauce.
Nutrition Facts : Calories 630.9, Fat 47.4, SaturatedFat 19.8, Cholesterol 134.9, Sodium 806.2, Carbohydrate 9, Fiber 0.7, Sugar 2.4, Protein 33.3
OLIVE-STUFFED FLANK STEAK
A formal presentation makes this delicious combination of steak, olive stuffing, and tomato confit an option for a family holiday dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- To make the stuffing: Heat 2 tablespoons oil in a medium sauté pan over medium heat. Add the onion and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Add the garlic, and cook until aromatic, a few minutes more. Remove from the heat, and transfer to a bowl. Stir in the olives, herbs, pine nuts, and currants. Set aside to cool.
- To prepare the flank steaks for stuffing; place one of the steaks on a work surface, cover it loosely with a piece of plastic wrap, and use a meat pounder to pound the steak until about 1/3 inch thick. Using a sharp knife, score the steak in a crisscross pattern, making 3 to 4 shallow cuts in each direction, being sure not to cut all the way through. Turn the steak over, and spread half the stuffing evenly over the unscored surface of the steak. Roll up the steak lengthwise, like a jelly roll. Using kitchen twine, tightly tie the steak to keep it securely rolled up. Season with salt and pepper. Repeat with the remaining steak and stuffing.
- Preheat the oven to 400 degrees. Pour about 2 tablespoons of oil into a large roasting pan. Place over two burners over medium-high heat. When the oil is hot, add the steaks and sear on all sides, turning with tongs, until browned, 6 to 8 minutes. Remove steaks from pan, transfer to a plate, and set aside. Discard any fat in the pan and scrape out and discard any burned bits that may have escaped from the stuffing. Return the steaks to the pan, place in the oven, and roast, uncovered, for 7 to 8 minutes. Turn the steaks, and continue to roast until the internal temperature of the steaks reads between 120 degrees.and 130 degrees.on an instant-read thermometer, about 8 minutes.
- Remove pan from oven and allow the steaks to rest for 5 to 8 minutes. Cut, and remove the twine. Transfer steaks to a cutting board. Using a sharp knife, cut them into slices 1/2 to 3/4 inch. Arrange the slices on a platter, and pour any accumulated pan juices over the top. Serve with tomato confit.
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