Barbaras Flank Steak Dinner Recipes

Steps:

• Sprinkle salt on bottom of heavy skillet.
• Heat about 1 minute; add steak and cook over fairly high heat about 3 minutes per side for medium rare, 4 to 5 minutes per side for a larger steak.
• Remove steak from skillet; season lightly with salt and pepper. Set aside.
• Off the heat, add the butter to the skillet.
• Add the peppers and mushrooms; saute over medium heat for 3 or 4 minutes.
• Add the water, cover and cook for about 3 minutes, stirring a couple of times.
• Add the corn and scallions; cover and cook another 3 or 4 minutes.
• Uncover and reduce until there is just enough liquid to moisten the vegetables.
• Thinly slice meat, across the grain, at a 45-degree angle.
• To serve, put cooked rice on plate or in a wide bowl; add vegetables; add slices of steak.

Steps:

• Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
• Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.

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.

Steps:

• Mix soy sauce with brown sugar, pepper and olive oil, pour into shallow pan.
• Put steak into sauce and spoon a little sauce over top; marinate 30 minutes and turn several times.
• Heat a large heavy skillet; add butter and when very hot, add the steak to skillet.
• Cook over high heat until charred on other side.
• (The result will be steak charred on the outside but pink in the middle.).
• Serve immediately on a well heated platter.

Steps:

• In a large pot, combine beer, onion, cumin, salt, cayenne pepper and green pepper. Add the water, and bring to a boil. Add the meat, lower heat, cover and braise the meat until it is very soft and tender - about 1 1/2 to 2 hours, depending on thickness.
• Drain the meat well, and grill it over a charcoal fire or under a broiler just to heat it and impart a crispy texture. Serve with aji pique on the side.