Pacificrimflanksteak Recipes

Steps:

• Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• Prepare Noodle Salad.
• Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
• Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.
• Noodle Salad: Cook whole grain or wheat spaghetti according to package directions, adding broccoli florets, red bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in fresh basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.

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:

• 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.

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.

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

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.

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.

Steps:

• Sprinkle beef with salt and pepper. Grill beef, covered, over medium heat or broil 4 in. from the heat for 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°). Let stand for 5 minutes. Thinly slice across the grain., Meanwhile, in a small bowl, combine the oil, garlic and basil; brush lightly over baguette slices. Place on baking sheets. Bake at 400° for 5 minutes. Top with mushrooms and mozzarella cheese. Bake 2-3 minutes longer or until cheese is melted., Top with sliced steak, Parmesan cheese and chives. Serve immediately.