Pacificrimflanksteak Recipes

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TUSCAN FLANK STEAK

I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. While I'm sure my version is far from traditional, it's really tasty and the very user-friendly flank steak is the perfect cut.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 4h40m

Yield 4

Number Of Ingredients 15



Tuscan Flank Steak image

Steps:

  • Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
  • Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
  • Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
  • Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
  • Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 5.3 g, Cholesterol 37.4 mg, Fat 43.8 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 8 g, Sodium 371.1 mg, Sugar 0.8 g

½ cup chopped fresh rosemary
6 cloves garlic
⅓ cup olive oil
¼ cup lemon juice
1 teaspoon coarsely ground black pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 (1 1/2-pound) flank steak, trimmed of excess fat
⅓ cup extra virgin olive oil
3 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon minced fresh rosemary
⅛ teaspoon red pepper flakes
1 pinch salt
1 sprig fresh rosemary

FLANK STEAK STIR-FRY

Tender strips of flank steak share the stage with julienned carrot and red pepper, fresh mushrooms and broccoli florets in this full-flavored feast for two. For traditional accompaniments to a stir-fry, consider hot tea and fortune cookies. O serve with fresh cubed fruit and orange sherbet for dessert.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12



Flank Steak Stir-Fry image

Steps:

  • In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a large skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender., Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 269 calories, Fat 15g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 678mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.

2 teaspoons cornstarch
1/3 cup beef broth
1 tablespoon soy sauce
1/8 teaspoon pepper
1/2 pound beef flank steak, cut into 1/4-inch strips
3/4 cup fresh or frozen broccoli florets
1/2 cup sliced fresh mushrooms
1/4 cup julienned sweet red pepper
1/4 cup julienned carrot
1/8 teaspoon ground ginger
1 tablespoon canola oil
Hot cooked rice

PACIFIC RIM GLAZED FLANK STEAK

Make and share this Pacific Rim Glazed Flank Steak recipe from Food.com.

Provided by Dancer

Categories     Steak

Yield 4-6 serving(s)

Number Of Ingredients 10



Pacific Rim Glazed Flank Steak image

Steps:

  • In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended.
  • Remove and reserve 3/4 cup for basting.
  • With sharp knife, lightly score both sides of beef steak in a crisscross pattern.
  • Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals.
  • Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, basting occasionally with reserved 3/4 cup marinade and turning once. Place remaining basting marinade in s mall saucepan; place on grid of grill and bring to a boil.
  • Meanwhile carve steak diagonally across the grain into thin slices; arrange on platter.
  • Spoon hot marinade over beef, as desired.
  • Garnish with orange slices and rosemary sprigs.
  • Tip: To broil, place steak on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 13 to 18 minutes, basting occasionally with reserved 3/4 marinade and turning once.

Nutrition Facts : Calories 542.5, Fat 19.3, SaturatedFat 7, Cholesterol 137.8, Sodium 2852.3, Carbohydrate 38.8, Fiber 0.6, Sugar 35.9, Protein 51.6

1 1/2-2 lbs beef flank steak
1 cup teriyaki sauce
1/2 cup onion, chopped
1/3 cup honey
1/3 cup fresh orange juice
1 tablespoon fresh rosemary, chopped
1 tablespoon dark sesame oil
1 clove garlic, crushed (large)
to taste pepper
to taste salt

PACIFIC RIM FLANK STEAK

Don't be intimidated by the list of ingredients; the first 14 go into the marinade for the 15th ingredient - Steak! Sounds mouth-watering! Cook/prep time does NOT include time to marinate. Taken from thefreshmarket.com and posted for ZWT.

Provided by alligirl

Categories     Onions

Time 30m

Yield 4 .5 lb servings, 4 serving(s)

Number Of Ingredients 15



Pacific Rim Flank Steak image

Steps:

  • In a large bowl, whisk together soy sauce, rice vinegar, lime juice, sesame oil and fish sauce.
  • Stir in onion, basil, mint, lemongrass, serrano pepper and crushed peanuts. Season with chili sauce, coriander and garlic salt; stir to combine.
  • Place flank steak and marinade in an airtight container for 6 hours or overnight.
  • Preheat grill to medium-high heat and lightly oil the grate.
  • Drain liquid from marinated steak, reserving the steak and non-liquid ingredients.
  • Spray a large sheet of aluminum foil with cooking spray; place flank steak and non-liquid marinade ingredients on top and fold to seal.
  • Grill for 20 minutes or until beef reaches desired doneness.

Nutrition Facts : Calories 504.9, Fat 29, SaturatedFat 9.2, Cholesterol 154.2, Sodium 2172.7, Carbohydrate 6.7, Fiber 1.5, Sugar 1.7, Protein 53.4

1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup lime juice, freshly squeezed
2 tablespoons dark sesame oil
2 tablespoons fish sauce
1/2 small red onion, chopped
1/4 cup fresh basil, chopped
1/4 cup of fresh mint, chopped
3 tablespoons fresh lemongrass, sliced
1 serrano pepper, chopped
3 tablespoons peanuts, crushed
3 tablespoons sweet chili sauce
1 tablespoon coriander
1/2 teaspoon garlic salt
2 lbs flank steaks

KILLER FLANK STEAK

Number Of Ingredients 6



Killer Flank Steak image

Steps:

  • Place steak in a covered container or Ziploc bag. Combine remaining ingredients and pour over steak. Marinate at least 20 minutes at room temperature or up to 24 hours in the refrigerator, turning occasionally. Grill over medium coals for 6 minutes. Turn and grill for an additional 6-8 minutes or until cooked to desired doneness. Slice thinly on the diagonal.

Nutrition Facts : Nutritional Facts Serves

1 (2-pound) beef flank steak, trimmed of fat
1/4 cup soy sauce
1/4 cup olive oil
1/2 tablespoon dried Italian seasoning
1 tablespoon lemon juice
2 cloves garlic, minced

PACIFIC RIM FLANK STEAK

Categories     Salad     Sauce     Side     Broil     Marinate     Steak

Yield Serves 4; 3 ounces beef per serving (plus 8 ounces reserved)

Number Of Ingredients 11



Pacific Rim Flank Steak image

Steps:

  • In a medium glass dish, stir together the marinade ingredients. Add the beef, turning to coat. Cover and refrigerate for 8 to 24 hours, turning occasionally.
  • Preheat the broiler. Lightly spray a broiler pan and rack with cooking spray.
  • Remove the beef from the dish, discarding the marinade. Transfer the beef to the broiler rack.
  • Broil 4 to 6 inches from the heat for 3 to 7 minutes on each side, or to the desired doneness (3 to 5 minutes on each side for medium rare, 4 to 7 minutes on each side for medium). Transfer the beef to a cutting board. Cut diagonally across the grain into very thin slices.
  • Cook's Tip
  • If you plan to make the steak salad, you will see that it calls for pineapple chunks canned in their own juice. That juice is too mild for the steak marinade, which is why we don't use it in this recipe. Regular canned pineapple juice will provide considerably more flavor.
  • Cook's Tip on Chili Garlic Sauce or Paste
  • Chili garlic sauce is a deliciously spicy blend of coarsely ground chiles and garlic. It is interchangeable with chili garlic paste, which includes the same ingredients plus vinegar. Look for these products in the international section of most major supermarkets. Try adding them to a variety of foods, such as chicken, fish, beef, and pasta.
  • Nutrition information
  • (Per serving)
  • Calories: 162
  • Total fat: 6.5g
  • Saturated: 3.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 3.0g
  • Cholesterol: 48mg
  • Sodium: 77mg
  • Carbohydrates: 0g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 23g
  • Calcium: 4mg
  • Potassium: 222mg
  • Dietary Exchanges
  • 3 lean meat

Marinade
3/4 cup pineapple juice
1/4 cup snipped fresh cilantro
2 tablespoons grated sweet onion, such as Vidalia, Maui, or Oso Sweet
2 teaspoons chili garlic sauce or paste (lowest sodium available)
2 teaspoons Worcestershire sauce (lowest sodium available)
1 teaspoon olive oil (extra virgin preferred)
2 medium garlic cloves, crushed
1/8 teaspoon pepper
1 1 1/2-pound flank steak, all visible fat discarded
Cooking spray

PANFRIED FLANK STEAK WITH MUSHROOM RAGOûT

Categories     Beef     Garlic     Herb     Mushroom     Tomato     Sauté     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10



Panfried Flank Steak with Mushroom Ragoût image

Steps:

  • Put oven rack in middle position and preheat oven to 200°F.
  • Pat steak dry. Mix together salt and pepper in a small bowl, then rub three fourths of salt mixture on both sides of steak.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté meat, turning over once, 6 to 8 minutes total for rare (depending on thickness of steak). Transfer to a baking pan and keep warm in oven while making ragout.
  • Heat remaining 2 tablespoons oil in uncleaned skillet over moderately high heat until hot but not smoking, then sauté garlic, rosemary, and red-pepper flakes, stirring, until fragrant, about 30 seconds. Add mushrooms and remaining salt mixture and sauté, stirring frequently and scraping up any brown bits, until mushrooms are tender but still juicy, 6 to 7 minutes. Add tomatoes with their juice and sugar, then simmer, stirring occasionally, until liquid is reduced by about two thirds, 5 to 8 minutes.
  • Transfer steak to a cutting board and pour any meat juices from baking pan into mushroom ragout. Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Serve topped with ragout.

1 1/2 lb flank steak
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 large garlic clove, minced
1/2 teaspoon chopped fresh rosemary
3/4 teaspoon dried hot red-pepper flakes
12 oz sliced mixed fresh mushrooms (6 cups)
1 (14-oz) can diced tomatoes in juice
Pinch of sugar

FLANK STEAK WITH CHIMICHURRI SAUCE

The hallmarks to perfect grilled steaks are a great charred crust with some grill marks, seasoning generously and nailing the temperature (doneness). Always consider the thickness of the steak when cooking, knowing the thicker the steak, the longer the cook time (see the Cook's Note below). Chimichurri is a great sauce to know because it belongs to a group of uncooked condiments that touch so many cultures and dishes. If you can make chimichurri, you can make salsa verde and pesto. A rule of thumb is chimichurri is herbal, salsa verde is acidic and pesto is nutty. Choose the right sauce to pair perfectly with your protein or vegetable. Flank steak is a heavily used muscle but will grill amazingly. It's pleasantly chewy with great flavor.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14



Flank Steak with Chimichurri Sauce image

Steps:

  • Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
  • Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.
  • Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.
  • Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri sauce.

1 cup (60 g) packed fresh parsley
3 tablespoons (8 g) chopped cilantro
1 teaspoon dried oregano
3 cloves garlic, finely minced
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1/4 teaspoon crushed red pepper
1 teaspoon Maldon sea salt
2 pounds (910 g) flank steak
Kosher salt and freshly ground pepper
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) soy sauce
1 large red onion, sliced into 1/2-inch-thick (1.3-cm) rings
Vegetable oil or nonstick cooking spray, for greasing

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From pacificislandfoodrevolution.com


BEST GRILLED FLANK STEAK - HOW TO GRILL FLANK STEAK
Heat a grill or grill pan over medium-high heat (about 400˚ to 450˚). Remove the steak from the marinade and pat dry. Sprinkle all over with salt and pepper. Place the steak directly over the flame and cook until a thermometer reads 135˚ in the thickest part (for medium rare), 3 to 5 minutes on each side.
From thepioneerwoman.com


21 IDEAS FOR FLANK STEAK - FINECOOKING
Panang Curry with Beef & Shiitakes. The grill isn’t the only way to prepare flank steak. In this hearty curry with crunchy Chinese long beans, sweet lemongrass, and earthy shiitakes, flank steak is simmered in a fragrant coconut milk mixture until tender. Get the Recipe. Recipe.
From finecooking.com


BEST FLANK STEAK MARINADE {SO FLAVORFUL AND SUPER EASY} - TIPBUZZ
Whisk together until fully combined. Pierce the flank steak with a fork all over, and then place in the bowl*. Turn the steak several times to coat thoroughly. Cover the bowl with plastic wrap and place in the fridge for 2-24 hours. Remove from the fridge 30 …
From tipbuzz.com


TOP PACIFIC ISLAND FOODS | THE STREET FOOD GUY
The pacific islands are not exactly famous for their food, and some of it honestly isn’t that great, but there are a few culinary and street food gems in the Pacific. Here are my top tips for the best Pacific Island Foods. Cuisine of Palau . I loved Palau, but when it comes to the food there is definitely more than a passing Filipino ...
From streetfoodguy.com


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