GRILLED FLANK STEAK
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.
SAUTEED BEET GREENS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.
SAUTéED BEET GREENS WITH GARLIC AND OLIVE OIL
Beets are available and good year round, but their season is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. Whatever type of beets you buy, always buy them with the greens attached. Then you get two vegetables for the price of one, and greens add a whole set of nutrients to the picture, most notably beta-carotene, vitamin C, iron, and calcium. You can often get beet greens for free at the farmers' market because some people ask the vendors to chop off the tops when they buy their beets. This simple recipe (which can be used for any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 2 to 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 1 gram
GRILLED FLANK STEAK
My sister, Kathy, and I often exchange recipes and this grilled flank steak recipe is from her. It's become a favorite of mine to serve to company. The meat and vegetables can be prepared ahead of time. When company arrives, just fire up the grill! -Jenny Reece, Farwell, Minnesota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a shallow dish; add the beef. Turn to coat; refrigerate, covered, for up to 24 hours, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill flank steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a skillet, cook vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables.
Nutrition Facts : Calories 265 calories, Fat 12g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 173mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
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