Sesame Flank Steaks With Grilled Green Onions Recipes

Steps:

• Place steaks in shallow nonreactive dish, which will hold them comfortably in a single layer.
• In small bowl, whisk together vinegar, soy sauce and 6 tablespoons of the sesame oil.
• Pour marinade over the meat.
• Cover and refrigerate 6 hours or overnight, turning several times.
• When ready to cook, lightly oil grill rack and arrange 5 inches from heat source.
• Cut off root ends and all but 4 inches from green stems of green onions.
• Place onions in shallow dish and brush all over with remaining 2 tablespoons of the sesame oil.
• Set aside.
• When grill is hot, remove steaks from marinade.
• Lightly pat dry with paper towels.
• Place steaks on grill and cook 5 to 6 minutes per side for medium-rare.
• When done, place on platter and cover lossely with aluminum foil to keep warm.
• Grill green onions, turning them until slightly charred, 3 to 5 minutes.
• To serve, slice meat diagonally across the grain into 1/4-inch-thick slices.
• Arrange meat and grilled onions on serving platter and season with salt to taste.
• Sprinkle with sesame seeds.
• Note: To toast sesame seeds, place them in medium skillet over medium heat.
• Toast, stirring, until seeds are golden brown, 3 to 5 minutes.
• Remove and cool.

Steps:

• Heat sesame oil in a skillet over medium-high heat. Cook and stir sesame seeds in hot oil until golden brown, about 1 minute. Transfer seeds and oil immediately to a large glass or ceramic baking dish.
• Stir onions, soy sauce, lemon juice, sugar, garlic, and peppercorns into sesame mixture until marinade is evenly combined. Place steak into marinade, turning to coat all sides. Cover baking dish with plastic wrap and refrigerate, turning steak often, for at least 4 hours or up to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steak on the preheated grill until meat starts to firm and turns reddish-pink and juicy in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Transfer steak to a plate, cover with aluminum foil, and let rest for about 10 minutes. Slice across the grain.

Steps:

• Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
• Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

Steps:

• Rinse flank steak and pat dry; In a 1-gallon zip lock bag or large bowl, mix the soy sauce, olive oil, brown sugar, green onions, sesame seeds, garlic, pepper, and ginger; Add the steak, seal bag or cover bowl tightly, and chill, turning occasionally, at least 4 hours or up to 2 days.
• Lift steak from the bag and let drain briefly.
• Place meat on a grill over a solid bed of medium-hot coals or medium-high heat on gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill.
• Cook steak, turning occasionally to brown evenly, for medium-rare, 9 to 12 minutes, (still pink in center),Transfer steak to a platter and let stand 10 minutes, cut meat across grain into thin slanting slices,.

Steps:

• Cut off all but 1 inch of the green top from each onion; discard. Place onions in large resealable plastic bag. Add steak and 1/2 cup each of the orange juice and dressing; seal bag. Refrigerate 4 hours or overnight to marinate.
• Preheat grill to medium-high heat. Remove steak and onions from marinade; discard bag and marinade. Grill steak and onions 15 min. or until steak is cooked to medium doneness (160°F) and onions are tender, turning occasionally. Meanwhile, combine remaining 1/4 cup dressing, 1/2 cup orange juice and the chopped orange in saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 2 min. Remove from heat; stir in the cilantro.
• Cut steak across the grain into thin slices. Serve steak and onions with the orange sauce.

Steps:

• Score steak on both sides; place in shallow glass dish or large resealable plastic bag.
• Mix remaining ingredients. Pour over steak; cover dish or seal bag. Marinate in refrigerator at least 2 hours or overnight. Remove steak from marinade; discard marinade.
• Preheat grill to medium-high heat. Grill steak 15 to 20 minutes or until cooked through, turning every 8 minutes. To serve, cut steak across the grain into thin slices.

Steps:

• For the steak: Place the steak, olive oil, cumin, garlic powder, onion powder, salt, black pepper, cayenne, garlic and onions in a resealable plastic bag. Shuffle in the bag for 20 seconds to cover the steak completely in the rub marinade. Let sit for at least 30 minutes if time allows.
• For the onion rings: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Separate the onion rings and place in another resealable plastic bag.
• In one bowl, whisk the half-and-half and eggs together. Add the breadcrumbs to a second bowl and in a third bowl whisk the flour with the salt, black pepper, garlic powder, onion powder and cayenne.
• Add the flour mixture to the bag with the onions and toss well. Then dip the onions into the eggs and then dredge in the panko, pressing to coat.
• Spread the onion rings on the prepared baking sheet in an even layer. Coat with vegetable oil spray and bake in the oven until crispy, 20 to 25 minutes.
• Meanwhile, remove the steak from the bag. Lightly oil a grill pan and heat over medium-high heat. Cook the steak until desired doneness, 3 to 4 minutes on each side. Let rest for 5 minutes.
• Remove the onion rings from the oven. Slice the steak into strips and place in the center of a plate. Top with a stack of onion rings.

Steps:

• Whisk together vinaigrette, mustard, Worcestershire sauce and garlic. Pour 1/4 cup into a shallow dish. Add beef and turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade from dish. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-7 minutes per side. Drizzle reserved marinade over onions. Cut steak into thin slices; serve with onions.

Steps:

• Score steak and place in a large shallow glass container. Combine the remaining ingredients; pour over meat. Cover and refrigerate for 4 hours or over night. Drain and discard marinade. , Grill steak, covered, over medium heat until the meat reaches desired doneness for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice across the grain.

Steps:

• Score steak on both sides with shallow cross-cuts; place in shallow dish.
• Mix remaining ingredients; pour over steak. Turn to evenly coat both sides of steak. Refrigerate 2 hours to marinate.
• Heat grill to medium-high heat. Remove steak from marinade, discard marinade. Grill steak 8 to 10 min. on each side or until done. Let stand 5 min. before cutting across the grain into thin slices.

Steps:

• Prepare a grill for medium-high heat; lightly oil grate. Pat steak dry and place on a rimmed baking sheet. Lightly score both sides of steak with the tip of a paring knife, making shallow parallel cuts (no deeper than an 1/8") about 1" apart and running across the grain of the meat (this will prevent the steak from curling as it cooks). Season generously all over with salt and pepper; let sit at room temperature at least 30 minutes and up to 1 hour.
• Meanwhile, toss scallions on another baking sheet with 2 Tbsp. olive oil to coat; season with salt and pepper.
• Whisk mirin, soy sauce, brown sugar, vinegar, Sriracha, and sesame oil in a medium bowl until sugar is dissolved; set marinade aside.
• Pat steak dry again (the salt will have drawn out more moisture) and rub with remaining 1 Tbsp. olive oil. Grill scallions, turning often, until tender and charred in spots, about 1 minute. Return to baking sheet. Grill steak, turning every 2 minutes or so, until medium-rare, 6-8 minutes. Transfer to a cutting board and let rest 10-15 minutes.
• Thinly slice steak crosswise and arrange on a rimmed platter; drizzle all of the juices that have collected on the cutting board over. Arrange grilled scallions on top of the steak, then pour reserved marinade over. Let sit at least 15 minutes and up to 1 hour before serving. To serve, sprinkle with sesame seeds as desired.

Steps:

• Prepare grill. Place first 10 ingredients in a blender or food processor; process until smooth.
• Sprinkle steak with 1/2 teaspoons salt and 1/2 teaspoons pepper. Place steak on grill rack coated with cooking spray, grill 8 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut the steak diagonally across grain into thin slices. Serve with sauce.