Grilled Flank Steak With Red Pepper Pesto Recipes

Steps:

• Mix the oil, vinegar, garlic, salt and pepper together, and brush the mixture on the flank steak. Cover and refrigerate for 1 hour or overnight.
• Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the raw red pepper, shallot, and garlic and season with salt and pepper. Cook until the peppers soften, about 5 minutes.
• Add the roasted red peppers and vinegar and cook for 5 minutes more.
• Remove from heat, cool and stir in the basil and the pine nuts.(this can be stored in the refrigerator for up to 1 week. It should be served at room temperature.).
• Preheat the grill to high heat.
• Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes before slicing.
• Slice the steak on the bias and serve it with the red pepper pesto.
• For an Asian twist: Substitute 1 tablespoons soy sauce for the balsamic vinegar. Also, add 1 tsp.minced ginger and Dijon mustard to the marinade.

Steps:

• Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
• Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
• Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
• Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.

Steps:

• Prepare the tomatoes and bell peppers, working over a bowl to catch all the juices. Cut or tear the peppers into long strips. Strain all the juices into a large non-reactive saucepan. Add the chili. Bring to a boil over high heat, reduce the heat to medium, and simmer until the juices reduce to a heavy syrup and the chili is very soft, about 10 minutes. Scoop out the chili, seed if desired, and mince. Add the peppers and tomatoes to the saucepan and bring to a boil. Lower the heat to medium and simmer for 20 minutes. Stir in the chili and salt and pepper to taste. Keep warm or let cool to room temperature.
• Prepare the grill and let it burn down to medium coals. Season the flank steak with salt, pepper, 1 tsp. of the oregano, and brush with 1 Tbs. of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat. Transfer to a cutting board, drizzle with another 1 Tbs. of olive oil, and crumble the remaining 1/2-tsp. oregano over the top. Let rest for about 5 minutes.
• Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within. Carve the meat on the diagonal into thin slices and arrange on a platter or plates. Top each slice of grilled bread with about 1/4-cup of the roasted peppers in sauce and arrange next to the meat. (Reserve any remaining peppers for another use.)
• Gather all the meat juices (make an effort to scrape the meat juices off the carving board, too) into a small bowl and whisk in the vinegar and the remaining 1 Tbs. olive oil. Drizzle over each portion. Serve immediately.

Steps:

• In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

Steps:

• Place steak in a heavy plastic bag. Combine marinade ingredients, whisking to blend. Pour marinade over steak; turn to coat. Seal bag and refrigerate overnight. Grill steak and char peppers over hot heat. Cook steak about 10 minutes per side for medium doneness. Turn peppers until skins are charred and blackened; place peppers in paper sack, close and allow to steam for about 10 minutes. Remove skins; slice into strips and keep warm. Place steak on warm platter; let stand a few minutes before carving.

Steps:

• Whisk first six ingredients together. Place the steak in a large zip type plastic bag and pour in the marinade. Marinate for 8-24 hours in the refrigerator.
• To make the pesto, place the first 9 ingredients in a blender.
• Turn on the blender and slowly pour in the oil. Puree until smooth. Add more oil if necessary.
• Season the pesto with salt and pepper. Set aside or store in refrigerator. Bring to room temperature before using.
• To cook the steak, heat or prepare your grill (or broiler). Once hot, grill the steak about 6 minutes per side.
• Allow meat to rest 10 minutes before slicing on the bias.
• Drizzle pesto on top and serve.

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:

• Place dill fronds (a few stems are OK), walnuts, lemon juice, lemon zest, garlic, salt, pepper, and red pepper flakes into the bowl of a food processor. If you have a mini or small food processor, it will be large enough for this recipe.
• Pulse until everything is minced well, scraping down the sides as necessary. With the machine running, drizzle in the olive oil, blending for a few seconds until smooth.
• If not serving immediately, store the pesto in an airtight container and chill until ready to use.

Steps:

• Smear flank steak with 2 tablespoons olive oil, massage with paprika and season with salt and pepper. Set aside. Combine 11/2 tablespoons of the tapenade with the parsley and 2 tablespoons of the oil. Set aside.
• Heat remaining oil in a large skillet. Add onion and sauté on medium until soft. Add garlic, sauté briefly, then add peppers. Reduce heat to low and sauté gently until very tender, about 30 minutes. Stir occasionally. Stir in wine and remaining tapenade, cook briefly, then remove from heat.
• Heat grill to hot. When peppers are done, put steak on grill and sear fairly close to the heat, 2 to 3 minutes per side for medium-rare. Timing is tricky because it depends on the fire and the thickness of the meat, but you can make a diagonal cut at one end of the steak to gauge doneness.
• Transfer steak to a cutting board and place ciabatta halves, cut side down, on the grill to toast. Watch closely. Smear toasted ciabatta with the reserved tapenade and parsley from Step 1. Slice steak thin on the bias and arrange slices on the ciabatta. Reheat peppers and spoon on top of the steak. Cut each ciabatta half in six pieces, arrange on a platter and 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.