HERB-CRUSTED FLANK STEAK WITH CHERRY TOMATOES AND OLIVES
Categories Beef Garlic Olive Tomato Fourth of July Low Carb Vinegar Rosemary Steak Summer Grill/Barbecue Tarragon Thyme Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- For steak:
- Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
- For tomatoes:
- Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
- Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
- Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.
HERBES DE PROVENCE GRILLED FLANK STEAK
Herbes de Provence is an easy way to dress-up flank steak.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Prepare a grill for medium-high heat; brush the grates lightly with oil.
- Mix the oil, herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak.
- Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes.
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SIMPLE BROILED FLANK STEAK WITH HERB OIL
Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
- Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
- Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
- Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.
HERB CRUSTED FLANK STEAK - SOUTH BEACH
Make and share this Herb Crusted Flank Steak - South Beach recipe from Food.com.
Provided by Lacy S.
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler and pan.
- Combine the salt, tarragon, garlic, pepper, and Dijon mustard in a small bowl.
- Spread half this mixture onto one side of the meat.
- Broil mustard side up, about 4 inches from the heat for 4 minutes.
- Turn the meat over, spread the remaining mixture, and broil for an additional 3 minutes.
- Combine bread crumbs and parsley, pat evenly on meat.
- Broil 1 minute more.
- Let stand 5 minutes.
- Slice steak thin diagonally across the grain.
Nutrition Facts : Calories 228.8, Fat 10.3, SaturatedFat 4, Cholesterol 46.5, Sodium 366.1, Carbohydrate 7.5, Fiber 1.3, Sugar 1, Protein 25.9
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