Flank Steak With Red Wine Vinegar And Greens 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:

• Heat the olive oil in a medium skillet over medium heat. Season both sides of the steaks with salt and pepper to taste. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side. Transfer the steaks to a plate. Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss just until they begin to wilt, about 30 seconds. Slice the meat against the grain into thin slices, divide between 2 plates, top with the greens and the pan juices. Serve.

Steps:

• Bring the flank steak to room temperature.
• Prepare an outdoor grill or preheat a stovetop grill pan.
• Season both sides of the steak with salt and freshly ground pepper. Drizzle 1 tablespoon of the olive oil on 1 side of the meat and lightly rub it in.
• Sprinkle half of the oregano on top and place the steak on the grill, herb side up.
• Grill on 1 side for about 5 minutes or until the juices of the meat come to the surface of the steak. Turn the steak once and continue cooking for about 1 to 2 minutes, or until done to your taste. Let rest for a few minutes.
• Meanwhile: In a large saute pan, heat 2 tablespoons olive oil until hot. Add the garlic and saute about 1 minute, or until light brown. Add the greens and toss occasionally.
• After about 3 minutes, the greens will have cooked down. Season with a large pinch of salt and a sprinkle of freshly ground pepper. Cook another 3 minutes. Splash greens with 2 tablespoons red wine vinegar and hot sauce, to taste, if using. Transfer the greens to a plate.
• For the crostini: Brush both sides of the bread slices with olive oil and season with salt and pepper. Place the slices on the grill or grill pan and cook until crispy, about 1 minute on each side.
• Cut the flank steak across the grain in 1/4-inch slices. Place a slice of steak on top of each crostini, top each with the greens and finish with a drizzle of olive oil and hot sauce, as desired. Can be served warm or at room temperature.

Steps:

• In a large zip-top bag, combine all ingredients. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator for a minimum of 1 hour or up to 8 hours. Remove flank steak from refrigerator 30 minutes before cooking.
• Preheat grill to medium-high heat. Oil grate when ready to start cooking.
• Remove steak from marinade; discard marinade. Place steak on grate. Grill for 5 to 6 minutes per side for medium.
• Remove from grill and let rest for 5 minutes.
• To serve, slice across the grain.

Steps:

• Prepare salad dressing as directed on envelope, using the red wine vinegar. Add mustard; mix well.
• Score both sides of steak; place in resealable plastic bag. Add 1/2 cup of the dressing mixture; seal bag. Turn to evenly coat steak with dressing mixture. Refrigerate 2 hours to marinate.
• Preheat broiler. Remove steak from marinade; discard bag and marinade. Place steak on rack of broiler pan. Broil, 6 inches from heat, 8 to 10 min. on each side or until medium doneness. Meanwhile, cook peppers and onions in remaining dressing mixture in skillet until crisp-tender. With knife slanted, cut steak across the grain into thin slices. Serve topped with the vegetable mixture.

Steps:

• Heat the olive oil in a medium skillet over medium heat.
• Season both sides of the steaks with salt and pepper to taste.
• When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side.
• Transfer the steaks to a plate.
• Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute.
• Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan.
• Stir in the oregano, butter, and any juices from the steak, until the butter melts.
• Add the greens to the skillet, season with salt and pepper, and toss just until they begin to wilt, about 30 seconds.
• Slice the meat against the grain into thin slices, divide between 2 plates, top with the greens and the pan juices.

Steps:

• Score the flank steak by making shallow crisscross cuts on both sides.
• Place the olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Puree until smooth; pour mixture into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Allow the flank steak to rest at room temperature for 20 minutes. Remove the steak from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
• Grill the steak on the preheated grill until it starts to firm, and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with the sterilized marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).