ASIAN FLANK STEAK STIR-FRY
From the Taste of Home Cookbook : Rice noodles can be found in the Asian section of your grocery store. Otherwise, angel hair pasta makes a good substitute.
Provided by Boomette
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside.
- In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink.
- Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds.
BROILED FLANK STEAK WITH TOMATO-SCALLION RELISH
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Position a broiler pan on the rack closest to the broiler and preheat to high. Rub the steak lightly with some olive oil and sprinkle with the herbes de Provence and salt and pepper, to taste. Put the whole tomatoes, scallions, and garlic cloves in a large bowl, drizzle with about 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated.
- Carefully lay the steak in the center of the hot pan, arrange the vegetables around it, and broil until the steak is brown but still tender to the touch and the vegetables are charred, 5 to 6 minutes. Turn the steak and the vegetables and broil another 5 to 6 minutes, until the steak is medium rare (an instant-read thermometer inserted crosswise into the side of the steak registers 130 degrees F) and vegetables are charred. Transfer the steak and vegetables to a cutting board.
- For the relish: Core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the remaining 1/4 cup or so of the olive oil, the vinegar, and the Worcestershire sauce. Season with salt and pepper, to taste. Slice the meat against the grain and on an angle, transfer to a plate or platter, and serve with the relish and toasted bread.
FLANK STEAK STIR-FRY
Provided by James Briscione
Categories main-dish
Time 40m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- For the marinated steak: Combine the fish sauce, ginger, garlic, honey, lime juice and 1 tablespoon of the sliced scallions in a bowl and whisk to combine. Add the steak and toss well to coat.
- For the stir-fry: Mix the remaining sliced scallions with the garlic and ginger in a small bowl and set aside.
- Heat a large nonstick saute pan or wok over high heat. Add 1 tablespoon of the vegetable oil and half of the steak. Spread into a single layer and let sear 30 seconds. Toss the meat, spread back out and sear again, another 1 1/2 to 2 minutes. Toss once more and remove to a serving dish. Return the pan to the heat until hot. Add another tablespoon vegetable oil and the remaining meat and repeat.
- Return the pan to the heat until hot. Add another tablespoon of oil and half of the reserved garlic, ginger and scallion mixture. Cook the aromatics for about 30 seconds, then add half of the vegetables and cook, adding 1 to 1 1/2 tablespoons soy sauce and about 2 ounces of water to the pan as the vegetables cook, about 4 minutes. Transfer to the serving dish. Wipe out the pan, return to the heat, add the remaining tablespoon oil and repeat with the remaining aromatics, vegetables and soy sauce. (Make sure to reheat the pan completely between batches.)
- Toss the meat and vegetables together in the serving dish and serve with steamed white rice.
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
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.
FLANK STEAK WITH STIR FRIED WATERCRESS
Flank steak is simply broiled and served with a quick stir-fry of watercresss with ginger, garlic and oyster sauce.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 8
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. Put the pan on the oven rack, and preheat until hot, about 5 minutes.
- Stir together 2 tablespoons oil, 1 teaspoon each salt and pepper in a small bowl. Rub the mixture on both sides of the steak. Put the steak on the preheated pan and broil (without flipping) 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.
- While the steak cooks and rests preheat a wok over high heat for 10 minutes. Have 2 tablespoons of cold water in a small bowl next to the wok. Add the remaining 2 tablespoons oil to the wok, and just as it starts to smoke, add the garlic and ginger. Cook, stirring constantly, for a few seconds until they start to brown, and then immediately add the water. Add the watercress and cook, tossing just until it starts to wilt, about 1 minute. Add the oyster sauce and toss to coat. Remove from the heat and toss for another 30 seconds or so, until the watercress is completely wilted (the stems should be bright green and the leaves darker but not black).
- Thinly slice the steak against the grain and serve with the watercress and rice if using.
STIR-FRIED FLANK STEAK WITH TOMATO ONION JAM
This is a Latin-style steak stir-fry. It's quick and rustic. It can easily be adjusted to serve more or less people. Recipe courtesy of Ingrid Hoffmann!
Provided by LifeIsGood
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large wok or skillet over medium-high heat. Add the steak and stir fry until it is browned on all sides, about 8-10 minutes. Transfer steak to a plate and set aside.
- Add the onion, tomato, garlic, salt and pepper to the same skillet and cook until the onion is soft and the tomato starts to break down, about 2-4 minutes.
- Return the beef to the skillet and add the soy sauce and vinegar. Cook 1 minute, season with salt and pepper to taste and serve!
STIR-FRIED BEEF WITH TOMATO AND BASIL
Steps:
- Cut the beef lengthwise into thin 2-inch long strips. Toss the beef with 2 teaspoons cornstarch, 1 teaspoon vegetable oil, the salt, and pepper. Cover and refrigerate for 30 minutes.
- Cut the onion into 1-inch squares. Cut the tomatoes into 8 wedges. Wash the basil and pat dry. In a small bowl, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water and set aside.
- Heat a nonstick skillet over high heat. Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Continue stirring for about 2 minutes over high heat. Stir in the hoisin sauce and cornstarch mixture. As the mixture begins to thicken, after about 1 minute, add the tomatoes and basil, stir for 1 minute. Divide among plates and serve.
FLANK STEAK WITH MUSTARDY ONIONS AND ROSEMARY RECIPE BY TASTY
Quick-cooking flank steak gets an umami upgrade with an easy pan sauce of sautéed onion, garlic, rosemary, and Dijon mustard.
Provided by Tikeyah Whittle
Categories Dinner
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the steak on both sides with salt and pepper.
- Heat the olive oil in a large cast iron skillet over medium-high heat. Add the steak and cook, undisturbed, until browned on the bottom, 5-6 minutes. Flip and cook on the other side for 4 minutes for medium-rare doneness, or until cooked to your liking. Transfer the steak to a plate.
- Return the skillet to medium heat and add the onion, garlic, and rosemary. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the onion is soft and caramelized, about 6 minutes. Stir in the mustard and water, bring to a simmer, and cook until the sauce thickens, 3-4 minutes. Remove the skillet from the heat and season with salt and pepper.
- Thinly slice the steak. Spoon the mustard-onion sauce over the meat and garnish with more rosemary leaves. Serve with potatoes or pasta alongside.
- Enjoy!
Nutrition Facts : Calories 276 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 1 gram, Protein 32 grams, Sugar 2 grams
STUFFED FLANK STEAK WITH TOMATO SAUCE
Family and friends are always impressed when this entree appears on the table, but it's actually quite easy. I sometimes assemble the steak roll in the morning and refrigerate before browning. The rich tomato sauce tastes great over mashed potatoes. -Nadeen Shrewberry, Hickory, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Flatten steak to 1/4-in. thickness. In a skillet, saute 1/4 cup onion in 1 tablespoon oil until golden brown. Add stuffing, 1/4 cup water and poultry seasoning; cook and stir until water is absorbed. Spoon over steak; roll up tightly jelly-roll style, starting with long side. Secure with toothpicks or kitchen string., Combine the flour, salt and pepper. Coat meat with flour mixture. In a Dutch oven, brown meat on all sides in remaining oil. add the tomatoes, ketchup and remaining water and onion. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Add green pepper and mushrooms; cook 15 minutes longer or until meat reaches desired doneness.
Nutrition Facts :
FLANK STEAK IN STIR FRY MARINADE
Make and share this Flank Steak in Stir Fry Marinade recipe from Food.com.
Provided by mark mhgibson
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Chop the green onion.
- Rinse the flank steak and pat dry.
- Place flank steak in a zip top bag.
- Mix remaining items and pour into bag.
- Marinate 8 hours to overnight.
- Grill very hot 4-5 minutes a side.
- Let rest, covered in foil (5 min).
- Slice diagonally on the bias (through the grain).
Nutrition Facts : Calories 544.9, Fat 26.1, SaturatedFat 9.1, Cholesterol 154.5, Sodium 2184.5, Carbohydrate 23.5, Fiber 1.8, Sugar 17.7, Protein 53.2
GREEK FLANK STEAK STIFADO
A tender steak stir fry with a mixture of ground ginger,cinnamon, allspice, oregano and finished with feta cheese for a Greek flair. This is from a treasured Soup and Stew cookbook from my cookbook collection.
Provided by MNLisaB
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cut steak across the grain, slicing on the diagonal (partially freezing the meat helps), to make thin strips about 1 inch wide and 2 inches long.
- Sprinkle with salt and pepper In a small bowl, mix cinnamon, oregano, ginger and allspice.
- Sprinkle this mixture over steak strips.
- In a large deep frying pan or wok, melt butter with oil over medium high heat and add steak and brown on all sides, a third at a time so as not to crowd the meat.
- Remove the strips when they are well browned.
- When all the meat is browned, reduce the heat to medium and add the slivered onion.
- Cook, stirring often, until soft and lightly browned, about 5-7 minutes.
- Blend in garlic, brown sugar, tomato paste and vinegar.
- Add the wine and bring to the boiling point.
- Cover and reduce heat and cook for 15 minutes.
- Increase heat back to medium and cook and stir onion mixture, uncovered, until it is slightly reduced and thickened.
- Mix in beef strips and any juices that collected; turn meat gently, coating with onion mixture until heated through.
- Transfer to a warm serving platter and sprinkle with feta cheese and parsley.
Nutrition Facts : Calories 453.7, Fat 26, SaturatedFat 11.8, Cholesterol 96.1, Sodium 307.7, Carbohydrate 9.7, Fiber 0.8, Sugar 6.1, Protein 38.5
GRILLED FLANK STEAK WITH TOMATO AVOCADO AND CUCUMBER
Make and share this Grilled Flank Steak With Tomato Avocado and Cucumber recipe from Food.com.
Provided by dicentra
Categories Steak
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To prepare steak, place steak in a large shallow dish. Drizzle with 2 tablespoons juice, and sprinkle with 1/2 teaspoon pepper; rub into steak. Cover; let steak stand at room temperature for 20 minutes, turning occasionally.
- Prepare grill.
- Remove steak from dish; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Let stand 10 minutes before thinly slicing.
- To prepare salad, combine cucumber, tomatoes, lettuce, avocado, and onion in a large bowl. Combine cilantro and the remaining ingredients. Drizzle cilantro mixture over cucumber mixture; toss gently. Serve with steak.
Nutrition Facts : Calories 284.8, Fat 15.8, SaturatedFat 5.2, Cholesterol 52.3, Sodium 185.4, Carbohydrate 7.6, Fiber 2.9, Sugar 1.5, Protein 28.6
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