Red Wine Rosemary Grilled Flank Steak With Grilled Mixed Vegetables And Lemony White Bean Skodali With Grilled Pita Recipes

Steps:

• For the steaks: In a baking dish, sprinkle the steaks on both sides with the salt and pepper and drizzle with the oil. Place the rosemary in the dish and allow to marinate on the counter at room temperature for 1 hour, turning the steaks halfway through to infuse all over with rosemary.
• For the rosemary butter: In a saucepan over medium-low heat, add the butter and salt. Stir to melt the butter and dissolve the salt, then add the rosemary. Continue cooking on low until the butter is fragrant from the rosemary, 10 to 12 minutes. Remove the rosemary and discard.
• Preheat a grill or grill pan to high heat. Remove the steaks from the baking dish, discard the rosemary and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare. Remove from the grill and allow to rest under loosely fitted aluminum foil for 10 minutes.
• Using the direction of the muscles as a guide, thinly slice the meat against the grain into strips and place on a serving dish. Pour the infused butter over the meat and serve.

Steps:

• To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.

Steps:

• Combine the garlic, coriander, cayenne, lime and pinch of salt with enough olive oil to make a loose paste. Coat the flank steak, cover with plastic wrap and let marinate up to 2 hours at room temperature or overnight in the refrigerator.
• Preheat the grill.
• Grill the peppers on all sides until they are BLACK! Remove them from the grill and place them in a bowl covered with plastic wrap. Let them sit for 15 to 20 minutes, remove the plastic and let the peppers cool. Remove all of the black char, stems and seeds. Cut the peppers into 1/2-inch strips and reserve.
• Remove the steak from the marinade. Place on preheated grill and cook to desired doneness, about 6 to 7 minutes on each side for medium-rare. Remove from the grill to a cutting board and let rest for 10 to 15 minutes before slicing.
• While the steak is grilling, toss the zucchini and onions with olive oil and salt. Grill the zucchini and onions on both sides until they are charred and soft, about 4 to 5 minutes on each side. Remove from the grill and reserve.
• To assemble the sandwich:
• Slice the flank steak very thin on the bias, make very wide, very thin slices. Cut on a severe angle.
• In a large bowl, toss the arugula with the Parmigiano and the peppers and dress generously with balsamic, olive oil and salt. Cut 1 edge off the pita and carefully open it. Lay the arugula, Parmigiano and pepper mixture in the pita, followed by the steak and a layer of zucchini and onions. Close the pita and give a little press to secure. Repeat with remaining pitas. Serve right away or wrap in aluminum foil to take with you for lunch. Oh baby...what a pita!

Steps:

• Mix all ingredients except steak in a 13x9x2 inch glass baking dish.
• Add steak and turn to coat.
• Cover and refrigerate at least two hours, turning occasionally.
• Preheat grill or broiler to medium high heat.
• Remove meat from marinade and discard marinade.
• Grill steak to desired doneness, about 4 minutes per side for medium rare.
• Transfer steak to work surface and let stand 5 minutes.
• Cut across grain into thin strips.
• Arrange on a platter and serve.