Flank Steak With Grilled Mango And Watermelon Chutney Recipes

Steps:

• In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
• Preheat grill for medium-high heat.
• Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Steps:

• Combine light soy sauce, 1/4 cup vegetable oil, garlic, and ginger root in a resealable plastic bag. Add flank steak; seal bag. Marinate in the refrigerator for up to 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Toss mango, salad greens, bean sprouts, carrot, and snow peas together in a large bowl. Add peanuts, mint, cilantro, Thai basil, and green onion.
• Transfer steak to grill, discarding marinade; cook, turning every 3 to 4 minutes, until beginning to firm and is hot and slightly pink in the center, about 10 minutes total. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Move steak to a dish; cover with aluminum foil. Allow to rest for 5 minutes.
• Whisk lime juice, fish sauce, 2 tablespoons vegetable oil, brown sugar, soy sauce, and shallot together in a bowl to create dressing. Stir in chile pepper. Drizzle dressing over mango-greens mixture; divide onto 2 serving plates.
• Slice steak thinly against the grain. Top salads with steak.

Steps:

• In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.

Steps:

• Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
• Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
• Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
• Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

Steps:

• Combine all ingredients for the marinade in a bowl and mix well. Place steak in a plastic storage bag, add the marinade, remove as much air as possible and refrigerate overnight. Preheat grill pan over medium-high heat. Remove steak from marinade bag and remove as much of the marinade as possible. Reserve 1/2 cup marinade for barbeque sauce. Season the steak with kosher salt and pepper. Brush grill pan lightly with canola oil, grill steak for 2 1/2 minutes, rotate on same side 45 degrees (to create grill marks) and grill for another 2 1/2 minutes. Flip steak and cook for an additional 5 minutes on the other side, rotating 45 degrees after 2 1/2 minutes. Remove from grill pan and allow the steak to rest for 10 minutes under a foil tent. Slice steak against the grain as thinly as possible. To serve, toss salad and optional red onion, tomato and avocado with vinaigrette of your choice and arrange on a serving platter. Place a heap of fennel slaw in the center of salad, then place sliced meat around the sides (I fold the sliced meat in a slight V shape to show as much of the caramelization of the outside of the meat). Drizzle meat with barbeque sauce and mango puree carefully ensuring that the sauce gets onto the salad greens and slaw (use more barbeque sauce than mango puree).
• Puree mangos in a blender. Add rice wine vinegar and chili garlic paste and blend until all ingredients are incorporated (the color should be a bright orange-red). Bring marinade to a boil. Lower heat to medium-low and reduce to about half (about 10 minutes over medium-low heat). The sauce can be strained at this point to remove the bits of garlic and ginger (the flavor is slightly less intense but it makes for a nicer presentation). Add about half of the mango puree (approximately 2/3 cup) and cook for another 2 minutes. Set aside. Save the other half of the mango puree for garnish.
• Place lemon juice in a bowl and whisk in olive oil to create an emulsion. Add honey, zest, salt and pepper and whisk until combined; set aside. Slice fennel very thinly with a mandolin. Combine fennel and dressing and set aside until ready to serve. Re-season with salt and pepper, to taste, and sprinkle with black sesame

Steps:

• Rinse flank steak and pat dry; In a 1-gallon zip lock bag or large bowl, mix the soy sauce, olive oil, brown sugar, green onions, sesame seeds, garlic, pepper, and ginger; Add the steak, seal bag or cover bowl tightly, and chill, turning occasionally, at least 4 hours or up to 2 days.
• Lift steak from the bag and let drain briefly.
• Place meat on a grill over a solid bed of medium-hot coals or medium-high heat on gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill.
• Cook steak, turning occasionally to brown evenly, for medium-rare, 9 to 12 minutes, (still pink in center),Transfer steak to a platter and let stand 10 minutes, cut meat across grain into thin slanting slices,.

Steps:

• Spray the grill with cooking spray and preheat.
• Combine first four ingredients in a small bowl.
• Sprinkle mixture evenly over the steak.
• Place steak on the grill, cook for approximately 8 minutes on each side or until desired degree or doneness.
• Remove from grill and let rest for 10 minutes.
• Cut the steak diagonally across the grain into thin slices.
• For chutney, grill mango for approximately 4 minutes on each side. Cool and chop, set aside.
• In a small saucepan, heat oil over medium high heat.
• Add onion and saute for 4 minutes.
• Add ginger, saute for one minute.
• Add vinegar, 2 tablespoons sugar, juice, 1/4 teaspoon salt, and pepper, cook 5 minutes or until liquid is evaporated.
• Stir in mango to mixture and cook 1 minute.
• Remove from heat, stir in watermelon, cilantro, and mint.
• Garnish with mint sprigs and lime wedges, serve.

Steps:

• For steak: Whisk all ingredients except flank steak in 13 x 9 x 2-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.
• For pepper and watermelon salad:
• Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
• Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
• Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside. * Available in the Asian foods section of many supermarkets and at Asian markets.