FLANK STEAK WITH BALSAMIC BBQ SAUCE
Provided by Bobby Flay
Time 2h5m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside.
- Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
- Heat the grill to high.
- Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices.
- Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
- Arrange the flank steak slices on the bread and garnish with sliced scallions before serving.
FLANK STEAK WITH BALSAMIC BARBECUE SAUCE
Provided by Bobby Flay
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15 to 20 minutes. Set aside. Heat 1 tablespoon canola oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tablespoons water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temperature. (The sauce will keep for 1 week refrigerated in a sealed container. If it gets too thick, stir in 1 to 2 tablespoons water.)
- Let the steak sit 30 minutes at room temperature before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tablespoon canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes.
- Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated monterey jack cheese. Put the bread on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
- Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.
FLANK STEAK WITH BALSAMIC ROASTED EGGPLANT
This weeknight steak dinner is a full-flavored embrace of the summer. Roasted eggplant and red onions are tossed with balsamic and basil, and a nice spicy kick of chili. Jarred sun-dried tomatoes are turned into a quick pesto to round out the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put a rimmed baking sheet in the oven and preheat to 450˚ F. Combine the eggplant, red onion, 1/4 cup olive oil, 3/4 teaspoon salt and the red pepper flakes in a large bowl and toss to coat. Spread out on the preheated pan and roast, tossing once, until browned around the edges and tender, 20 to 25 minutes. Remove from the oven and drizzle with the balsamic vinegar; toss gently.
- Meanwhile, combine the sun-dried tomatoes, garlic, lemon juice, 2 tablespoons water and a pinch of salt in a food processor or mini chopper. Pulse until mostly smooth (it should be the consistency of a thick pesto; if it's too thick, add more water 1 teaspoon at a time). Adjust the seasoning, if needed.
- Season the steak all over with salt, pepper and the herbes de Provence. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, about 4 minutes. Flip and cook until browned on the other side, 4 to 5 minutes for medium rare. Transfer to a cutting board to rest 5 minutes.
- Toss the basil with the eggplant; season with salt, if needed. Divide among plates. Slice the steak, divide among the plates and top with the sun-dried tomato mixture.
Nutrition Facts : Calories 460, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 91 milligrams, Sodium 589 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 35 grams, Sugar 8 grams
GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK
Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.
Provided by DENMOZZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
- Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
- Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g
PEAR BALSAMIC FLANK STEAK
Provided by Food Network
Categories main-dish
Time P2DT1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Combine the marinade ingredients in a non-reactive bowl large enough to accommodate the steak and mix well to dissolve the sugar. Submerge the steak in the liquid and let it marinate for 2 days, covered, in the refrigerator.
- When you are ready to cook, remove the flank steak from the marinade and let it come to room temperature, about 30 minutes. Heat a grill or grill pan on high heat. Rub the steak with 1 tablespoon olive oil. Grill the steak for about 8 to 10 minutes per side for medium rare. Let the steak rest for about 15 minutes before slicing.
- While the steak is cooking and resting, heat the remaining olive oil in a skillet over high heat. Remove the onions and pears from the marinade and sauté them until they are golden and caramelized, about 8 minutes. Set the onions and pears aside and strain the marinade into the hot skillet. Cook until the marinade is reduced by half.
- To serve, slice the steak into thin slices against the grain. Top the slices with the caramelized onions and pears and the reduced marinade.
PEAR BALSAMIC FLANK STEAK
Provided by Food Network
Categories main-dish
Time P2DT1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Combine the marinade ingredients in a non-reactive bowl large enough to accommodate the steak and mix well to dissolve the sugar. Submerge the steak in the liquid and let it marinate for 2 days, covered, in the refrigerator.
- When you are ready to cook, remove the flank steak from the marinade and let it come to room temperature, about 30 minutes. Heat a grill or grill pan on high heat. Rub the steak with 1 tablespoon olive oil. Grill the steak for about 8 to 10 minutes per side for medium rare. Let the steak rest for about 15 minutes before slicing.
- While the steak is cooking and resting, heat the remaining olive oil in a skillet over high heat. Remove the onions and pears from the marinade and saute them until they are golden and caramelized, about 8 minutes. Set the onions and pears aside and strain the marinade into the hot skillet. Cook until the marinade is reduced by half.
- To serve, slice the steak into thin slices against the grain. Top the slices with the caramelized onions and pears and the reduced marinade.
BALSAMIC-BEER FLANK STEAK
This delicious steak can be served alone or the slices can be tossed in a salad with the hot marinade sauce used as dressing. Points...5.
Provided by Dancer
Categories Onions
Time 27m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pierce steak several times with fork; place in resealable plastic bag or in shallow dish.
- Combine remaining ingredients; mix well and pour over meat.
- Seal bag tightly or cover dish.
- Let meat marinate in refrigerator, turning occasionally, for at least 12 hours.
- Remove meat from marinade and grill over medium-high heat for 5 to 6 minutes on each side for medium doneness; remove from heat and allow to rest 5 minutes.
- Transfer marinade to small saucepan and boil for 5 to 10 minutes until slightly thickened.
- To serve, slice steak in thin strips across the grain and top with sauce, if desired.
Nutrition Facts : Calories 240.1, Fat 9.8, SaturatedFat 4, Cholesterol 77.1, Sodium 430.1, Carbohydrate 11, Fiber 0.9, Sugar 8.2, Protein 24.9
BALSAMIC MARINATED FLANK STEAK
I was surprised by this recipe in that you only marinade the meat 20-30 minutes. It is great when you find a steak on sale and want to cook it that night. I did tweak it a bit by adding in some freshly minced garlic to kick it up just a bit. Turned out great for a weeknight meal for the family served with buttered noodles and spinach salad.
Provided by HokiesMom
Categories Steak
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all marinade ingredients in a resealable bag and mix together. Then add the flank steak and reseal the bag and turn bag several times to coat the meat with the marinade. Refrigerate 20-30 minutes, turning once or twice.
- Preheat grill to high for 20 minutes (while the meat is marinading). Remove meat from bag and sprinkle fresh ground pepper over the steak before placing on grill. Grill steak 5-6 minutes and then turn over and grill until done (3-4 more minutes for medium rare; 5-6 minutes for medium - depends on thickness of steak and temperature of grill).
- Remove steak to a platter and tent with foil and let rest for 5 minutes before slicing and serving.
Nutrition Facts : Calories 197.1, Fat 9.4, SaturatedFat 3.9, Cholesterol 46.5, Sodium 449.9, Carbohydrate 2.5, Fiber 0.1, Sugar 2.2, Protein 24.1
BALSAMIC FLANK STEAK AND MUSHROOMS
Great for mid-week entertaining. Easy and impressive but will require at least 8 hours or over night marinating. You can refrigerate this for up to 2 days for more intense flavour. Since the experts do not suggest using the marinade where the meat sat for sometime, I think it is advisable to double the marinade and divide it in half and use the reserved part for later.
Provided by Pinaygourmet 345142
Categories Steak
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large plastic bag, combine vingegar, soy sauce and sugar; add steak.
- Seal and refrigerate for 8 hours.
- Remove from marinade, reserving the marinade (used the reserved half if you doubled the marinade recipe).
- In skillet, heat oil over medium-high heat, cook onion, garlic, stirring, until transluscent, 3 minutes.
- Add mushrooms; cook until liquid is evaporated, about 10 minutes.
- Add reserved marinade; cook until no liquid remains, about 5 minutes.
- Meanwhile, broil steak, or grill over medium-high heat, for 7-9 minutes per side for medium rare.
- Transfer to cutting board. Tent with foil; let stand for 10 minutes.
- Slice thinly across the grain.
- Serve with mushroom mixture; sprinkle with parsley.
Nutrition Facts : Calories 271.3, Fat 13.3, SaturatedFat 4.4, Cholesterol 77.1, Sodium 323.4, Carbohydrate 10.4, Fiber 2.3, Sugar 5.9, Protein 27.8
BALSAMIC-BEER FLANK STEAK
Try this on your barbecue. Great with a green salad and rice or pasta. Marinating time is not in prep time.
Provided by Tebo3759
Categories Steak
Time 27m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pierce meat with a fork several times.
- Place in a plastic bag.
- Mix other ingredients and pour over meat.
- Marinate in fridge 12 hours or overnight.
- Broil or grill steak over medium high heat 5 to 6 minutes per side.
- Let meat rest 5 minutes when done.
- Boil marinade in saucepan for 5 to 10 minutes until slightly thickened.
- Slice steak into thin strips and top with sauce.
Nutrition Facts : Calories 236.1, Fat 9.8, SaturatedFat 4, Cholesterol 77.1, Sodium 254.7, Carbohydrate 9.9, Fiber 0.7, Sugar 7.7, Protein 24.8
BALSAMIC MARINATED FLANK STEAK-LOW CARB
Make and share this Balsamic Marinated Flank Steak-Low Carb recipe from Food.com.
Provided by Lv2Sun
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut across flank steak in criss-cross pattern, cutting 1/8" deep.
- Place in shallow glass baking dish. In small bowl, stir together onion, garlic, 2 T vinegar, oil, salt & pepper.
- Pour over steak, turning to evenly coat both sides Cover and refrigerate at least 4 hours or overnight Heat grill Remove& discard excess marinade from steak Sprinkle both sides with . Place on grill over medium heat
- Cook 9-12 minutes or until internal temperature reaches 140 for medium-rare, turning once.
- Place on cutting board & let stand 5 minutes
- Cut on diagonal into thin slices.
- Pour accumulated juices over slices; drizzle with remaining 1 T vinegar.
BALSAMIC FLANK STEAK
Make and share this Balsamic Flank Steak recipe from Food.com.
Provided by dicentra
Categories Steak
Time 37m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine vinegar and garlic in a large zip-top plastic freezer bag; add steak, turning to coat.
- Seal and let stand at room temperature 30 minutes, turning steak occasionally.
- Remove steak from marinade, discarding marinade. Sprinkle evenly with pepper and salt.
- Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or to desired degree of doneness. Let stand 10 minutes; cut into thin slices diagonally across the grain.
Nutrition Facts :
BALSAMIC BASIL FLANK STEAK
from the blog "craftzine" - http://blog.craftzine.com/archive/2010/06/recipe_grilled_balsamic_basil.html - time does not include marinading time
Provided by ellie3763
Categories Meat
Time 40m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Whisk all marinade ingredients together until well combined. Reserve 1/3 of the marinade.
- Place the steak in a gallon-sized zip-top bag and pound with a meat mallet or rolling pin until the steak is of even thickness throughout. Season generously with salt and pepper and allow to sit at room temperature for about 10 minutes.
- Add marinade to bag. Zip the bag and rub all over to distribute the marinade. Refrigerate for up to 24 hours.
- Wipe excess herbs from steak and discard used marinade. Grill steak over medium-high heat until desired doneness (5-6 minutes per side for medium-rare, 6-7 for medium).
- Allow steak to rest on a platter loosely tented with foil for 10 minutes. Slice steak against the grain into thin strips and serve with 1/3 c of reserved marinade.
Nutrition Facts : Calories 586.4, Fat 40.1, SaturatedFat 9, Cholesterol 62, Sodium 564.6, Carbohydrate 21.2, Fiber 2, Sugar 0.8, Protein 36.5
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- In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
- Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.
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5/5 (1)Estimated Reading Time 1 minCategory Beef
- Score steak on both sides by making shallow diagonal cuts 1-1/2 inches apart, creating a criss-cross pattern. Place steak in bag, seal, and marinate in the refrigerator at least 4 hours or overnight, turning bag over occasionally.
- Remove steak from marinade and discard excess marinade. Grill steak 4 to 5 minutes on each side, or until center is cooked to medium.
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- In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.
- Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.
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