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Rec: Garlic and Pepper Marinated Flank Steak
Garlic and Pepper Marinated Flank Steak
1/4 cup soy sauce
2 tablespoons olive oil
5 large garlic cloves, pressed
1 teaspoon cracked black pepper
1 large flank steak (about 2 pounds)
Combine first 4 ingredients in shallow baking dish. Add steak and turn to coat with marinade. Cover and refrigerate 3 to 6 hours.
Prepare barbecue (high heat) or preheat broiler. Season steak generously with additional pepper. Grill or broil steak to desired doneness, brushing occasionally with marinade, about 4 minutes per side for medium rare. thinly slice steak across grain and serve.
Serves 4.
Bon Appétit, Too Busy to Cook
Pat’s notes: Per the reviews, added juice of 1/2 lime. Marinated 3 hours. Very tasty and the meat was quite tender for flank steak. Will definitely make again. Was nice with grilled asparagus, and spinach salad with pear, avocado and gorgonzola.
http://www.epicurious.com/recipes/recipe_views/views/28
Garlic and Pepper Marinated Flank Steak
1/4 cup soy sauce
2 tablespoons olive oil
5 large garlic cloves, pressed
1 teaspoon cracked black pepper
1 large flank steak (about 2 pounds)
Combine first 4 ingredients in shallow baking dish. Add steak and turn to coat with marinade. Cover and refrigerate 3 to 6 hours.
Prepare barbecue (high heat) or preheat broiler. Season steak generously with additional pepper. Grill or broil steak to desired doneness, brushing occasionally with marinade, about 4 minutes per side for medium rare. thinly slice steak across grain and serve.
Serves 4.
Bon Appétit, Too Busy to Cook
Pat’s notes: Per the reviews, added juice of 1/2 lime. Marinated 3 hours. Very tasty and the meat was quite tender for flank steak. Will definitely make again. Was nice with grilled asparagus, and spinach salad with pear, avocado and gorgonzola.
http://www.epicurious.com/recipes/recipe_views/views/28
Rec: Herb-Crusted Flank Steak with Cherry Tomatoes and Olives
Herb-Crusted Flank Steak with Cherry Tomatoes and Olives
Marinate the steaks one to eight hours before grilling. What to drink: A red wine with ripe fruit (such as Côtes du Rhône) or a pale ale.
Steak
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh tarragon (didn't have, used fresh oregano instead)
2 garlic cloves, minced
2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1-1/2 lb. flank steaks (Pat's note: I used a 2 lb. flank steak)
1 tablespoon olive oil
Tomatoes
2 cups halved cherry tomatoes
1 cup chopped fresh Italian parsley
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup coarsely chopped pitted brine-cured green olives
1/4 cup chopped fresh basil
1/4 cup extra-virgin olive oil
2 tablespoons Sherry wine vinegar
For steak:
Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. (Pat's note: I added the olive oil to the herb mixture, combined and spread over both sides of the steak). Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours (Pat's note: I marinated 1-1/2 hours because that's all the time I had).
For tomatoes:
Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.
Makes 6 servings.
Source: 6/02, Bon Appétit
Pat’s notes: This was delicious, both the steak and the tomato-olive salsa. A definite keeper. Leftovers were nice for lunch the next day.
http://www.epicurious.com/recipes/recipe_views/views/106638
Herb-Crusted Flank Steak with Cherry Tomatoes and Olives
Marinate the steaks one to eight hours before grilling. What to drink: A red wine with ripe fruit (such as Côtes du Rhône) or a pale ale.
Steak
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh tarragon (didn't have, used fresh oregano instead)
2 garlic cloves, minced
2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1-1/2 lb. flank steaks (Pat's note: I used a 2 lb. flank steak)
1 tablespoon olive oil
Tomatoes
2 cups halved cherry tomatoes
1 cup chopped fresh Italian parsley
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup coarsely chopped pitted brine-cured green olives
1/4 cup chopped fresh basil
1/4 cup extra-virgin olive oil
2 tablespoons Sherry wine vinegar
For steak:
Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. (Pat's note: I added the olive oil to the herb mixture, combined and spread over both sides of the steak). Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours (Pat's note: I marinated 1-1/2 hours because that's all the time I had).
For tomatoes:
Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.
Makes 6 servings.
Source: 6/02, Bon Appétit
Pat’s notes: This was delicious, both the steak and the tomato-olive salsa. A definite keeper. Leftovers were nice for lunch the next day.
http://www.epicurious.com/recipes/recipe_views/views/106638
Rec: Ginger Flank Steak with Sake-Glazed Vegetables
Ginger Flank Steak with Sake-Glazed Vegetables
A soy-sake marinade is the base for a delicious reduction sauce. For convenience, begin this one day ahead and refrigerate the steak in its marinade overnight. What to drink: A fruity Zinfandel.
1/2 cup soy sauce
1/2 cup sake
1/4 cup (packed) dark brown sugar
3 tablespoons minced peeled fresh ginger
1 tablespoon balsamic vinegar
4 garlic cloves, crushed
1 2-pound flank steak
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
3 tablespoons peanut oil
2 red bell peppers, cut into 1-inch-wide strips
1 1/2 pounds crimini mushrooms, halved, each half cut crosswise into 1/4-inch-thick slices
4 green onions, cut into 1-inch lengths
2 teaspoons cornstarch
Combine first 6 ingredients in 13x9x2-inch glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to 1 day. Let stand at room temperature 1 hour before continuing.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again.
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Add red bell pepper strips and sauté 3 minutes. Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes. Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes longer. Transfer vegetables to serving platter. Tent with foil to keep warm.
Heat remaining 1 tablespoon peanut oil in same skillet over high heat. Remove steak from marinade; reserve marinade. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high heat until sauce thickens and boils, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper.
Cut steak across grain on diagonal into 1/2-inch-thick slices. Arrange steak slices atop vegetables on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce separately.
Makes 6 servings.
Source: 3/02 Bon Appétit
Pat’s notes: This was delicious. Once I didn’t have sake on hand so I used dry vermouth. Steamed jasmine rice, stirfried broccoli and Sauteed Portabella and Cremini Mushrooms were nice accompaniments
http://www.epicurious.com/recipes/recipe_views/views/106314
Ginger Flank Steak with Sake-Glazed Vegetables
A soy-sake marinade is the base for a delicious reduction sauce. For convenience, begin this one day ahead and refrigerate the steak in its marinade overnight. What to drink: A fruity Zinfandel.
1/2 cup soy sauce
1/2 cup sake
1/4 cup (packed) dark brown sugar
3 tablespoons minced peeled fresh ginger
1 tablespoon balsamic vinegar
4 garlic cloves, crushed
1 2-pound flank steak
1 pound asparagus, trimmed, cut into 1 1/2-inch lengths
3 tablespoons peanut oil
2 red bell peppers, cut into 1-inch-wide strips
1 1/2 pounds crimini mushrooms, halved, each half cut crosswise into 1/4-inch-thick slices
4 green onions, cut into 1-inch lengths
2 teaspoons cornstarch
Combine first 6 ingredients in 13x9x2-inch glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to 1 day. Let stand at room temperature 1 hour before continuing.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again.
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Add red bell pepper strips and sauté 3 minutes. Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes. Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes longer. Transfer vegetables to serving platter. Tent with foil to keep warm.
Heat remaining 1 tablespoon peanut oil in same skillet over high heat. Remove steak from marinade; reserve marinade. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes.
Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high heat until sauce thickens and boils, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper.
Cut steak across grain on diagonal into 1/2-inch-thick slices. Arrange steak slices atop vegetables on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce separately.
Makes 6 servings.
Source: 3/02 Bon Appétit
Pat’s notes: This was delicious. Once I didn’t have sake on hand so I used dry vermouth. Steamed jasmine rice, stirfried broccoli and Sauteed Portabella and Cremini Mushrooms were nice accompaniments
http://www.epicurious.com/recipes/recipe_views/views/106314
Rec: Southern Living's Vietnamese Fajitas
Vietnamese Fajitas (Bo Nuong Xa)
Prep: 30 min., Chill: 30 min., Grill: 4 min
1 pound flank steak
2 tablespoons sugar
1 tablespoon chopped lemon grass
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon vegetable oil
3/4 teaspoon cornstarch
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups hot water
1/2 cup fish sauce
1/3 cup sugar
2 teaspoons rice wine vinegar
1 cup grated carrot, divided
Hot water
16 (6-inch) rice paper spring roll wrappers (bánh tráng)
1/2 cup bean sprouts
1/2 cucumber, peeled, seeded and cut into 1/8- x 2-inch matchsticks
1/2 cup fresh pineapple slices, cut into 1/8- x 2-inch matchsticks
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/2 head iceberg lettuce or green leaf lettuce, shredded
Cut steak diagonally across the grain into 16 (1/8- to 1/4-inch-thick) slices.
Stir together 2 tablespoons sugar and next 5 ingredients in a large bowl. Add meat, stirring to coat. Cover and chill 30 minutes. Remove meat from marinade, discarding marinade. Sprinkle steak evenly with salt and pepper.
Grill flank steak slices over medium-high heat (350° to 400°), uncovered, 2 minutes on each side or until done. Cover with aluminum foil to keep warm.
Stir together 1 1/4 cups hot water, fish sauce, 1/3 cup sugar, and vinegar until sugar dissolves. Stir in 1/3 cup carrot. Set aside.
Pour hot water to a depth of 1 inch in a large shallow dish. Dip 1 spring roll wrapper in hot water briefly to soften; pat dry with paper towels.
Combine remaining 2/3 cup carrot, bean sprouts, and next 4 ingredients. Place 1 slice of beef on one side of wrapper; top with 1/3 cup lettuce. Place about 1/3 cup bean sprout mixture on lettuce on wrapper. Fold sides of wrapper over filling, and roll up, jelly-roll style. Serve with fish sauce mixture for dipping.
Vietnamese Fajitas (Bo Nuong Xa)
Prep: 30 min., Chill: 30 min., Grill: 4 min
1 pound flank steak
2 tablespoons sugar
1 tablespoon chopped lemon grass
1 tablespoon minced garlic
1 tablespoon soy sauce
1 tablespoon vegetable oil
3/4 teaspoon cornstarch
1 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups hot water
1/2 cup fish sauce
1/3 cup sugar
2 teaspoons rice wine vinegar
1 cup grated carrot, divided
Hot water
16 (6-inch) rice paper spring roll wrappers (bánh tráng)
1/2 cup bean sprouts
1/2 cucumber, peeled, seeded and cut into 1/8- x 2-inch matchsticks
1/2 cup fresh pineapple slices, cut into 1/8- x 2-inch matchsticks
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/2 head iceberg lettuce or green leaf lettuce, shredded
Cut steak diagonally across the grain into 16 (1/8- to 1/4-inch-thick) slices.
Stir together 2 tablespoons sugar and next 5 ingredients in a large bowl. Add meat, stirring to coat. Cover and chill 30 minutes. Remove meat from marinade, discarding marinade. Sprinkle steak evenly with salt and pepper.
Grill flank steak slices over medium-high heat (350° to 400°), uncovered, 2 minutes on each side or until done. Cover with aluminum foil to keep warm.
Stir together 1 1/4 cups hot water, fish sauce, 1/3 cup sugar, and vinegar until sugar dissolves. Stir in 1/3 cup carrot. Set aside.
Pour hot water to a depth of 1 inch in a large shallow dish. Dip 1 spring roll wrapper in hot water briefly to soften; pat dry with paper towels.
Combine remaining 2/3 cup carrot, bean sprouts, and next 4 ingredients. Place 1 slice of beef on one side of wrapper; top with 1/3 cup lettuce. Place about 1/3 cup bean sprout mixture on lettuce on wrapper. Fold sides of wrapper over filling, and roll up, jelly-roll style. Serve with fish sauce mixture for dipping.
Rec: Deb in MI's Grilled Flank (reposted from favorites)
Deb in MI: REC: Grilled Flank Steak
Deb's notes:
Hi! My mother's been making this for over 40 years and it is still THE favourite recipe with all her grandchildren (and still among the favourites of the children
3/4 cup maple syrup 1/4 cup soy sauce 1 T. Red wine vinegar dash of ground ginger (or fresh) 1 tsp. fresh, minced garlic Flank steak (2 lb.) Mix ingredients. Put marinade and steaks in ziplock (or dish) and marinate overnight. Grill as usual.
Deb in MI: REC: Grilled Flank Steak
Deb's notes:
Hi! My mother's been making this for over 40 years and it is still THE favourite recipe with all her grandchildren (and still among the favourites of the children
3/4 cup maple syrup 1/4 cup soy sauce 1 T. Red wine vinegar dash of ground ginger (or fresh) 1 tsp. fresh, minced garlic Flank steak (2 lb.) Mix ingredients. Put marinade and steaks in ziplock (or dish) and marinate overnight. Grill as usual.Rec: Easy Asian Flank
I've posted this before -- but we make it at least once every 2 weeks. Easy and yummy!
Easy Asian flank
1/4 tsp. minced ginger
1/2 cup soy sauce
2 cloves minced garlic
1/2 cup pale dry cocktail sherry
1/4 cup peanut oil
Mix the above (add peanut oil last) Throw in a ziploc with flank. Refrigerate for 2-3 days, flipping the bag over each morning. Grill or broil ... enjoy!
I've posted this before -- but we make it at least once every 2 weeks. Easy and yummy!
Easy Asian flank
1/4 tsp. minced ginger
1/2 cup soy sauce
2 cloves minced garlic
1/2 cup pale dry cocktail sherry
1/4 cup peanut oil
Mix the above (add peanut oil last) Throw in a ziploc with flank. Refrigerate for 2-3 days, flipping the bag over each morning. Grill or broil ... enjoy!
steve2-in-la
Well-known member
Rec: Marinated Flank Steak with Honey-Chipotle Glaze
This is another from my favorite chef, Robert Del Grande.
Marinated Flank Steak with Honey-Chipotle Glaze
(The Meat)
3 Tbsp OLIVE OIL
1 large clove GARLIC, minced
1 Tbsp fresh LIME JUICE
1 tsp GROUND CUMIN
1½ lb FLANK STEAK
ANCHO CHILE POWDER
(Glaze)
2 Tbsp HONEY
1 Tbsp DIJON MUSTARD
3 Tbsp FRESH LIME JUICE
1 Tbsp HOISIN SAUCE
2 tsp minced CANNED CHIPOTLE CHILES
1 large GARLIC CLOVE, minced
GLAZE: Mix honey, mustard, hoisin sauce, lime juice, chipotles and garlic in a blender or food processor until well mixed. Place in a jar and cover tightly. (I always make a double batch of this. It can be prepared up to 1 week ahead if kept refrigerated.)
MEAT: Combine first 4 ingredients in glass baking dish. Add meat, turn to coat. Cover; marinate 2 to 4 hours, turning occasionally.
Prepare a HOT barbecue. Sprinkle meat with salt, pepper and ancho chile powder. Set aside at least 1 Tbsp glaze (or a bunch to serve alongside!) Brush remaining glaze over both sides of meat. Grill to desired doneness, about 4 minutes per side for medium-rare beef. Let meat stand 5 minutes. Cut crosswise into thin diagonal slices. Drizzle with remaining glaze, serve with lime wedges.
This is another from my favorite chef, Robert Del Grande.
Marinated Flank Steak with Honey-Chipotle Glaze
(The Meat)
3 Tbsp OLIVE OIL
1 large clove GARLIC, minced
1 Tbsp fresh LIME JUICE
1 tsp GROUND CUMIN
1½ lb FLANK STEAK
ANCHO CHILE POWDER
(Glaze)
2 Tbsp HONEY
1 Tbsp DIJON MUSTARD
3 Tbsp FRESH LIME JUICE
1 Tbsp HOISIN SAUCE
2 tsp minced CANNED CHIPOTLE CHILES
1 large GARLIC CLOVE, minced
GLAZE: Mix honey, mustard, hoisin sauce, lime juice, chipotles and garlic in a blender or food processor until well mixed. Place in a jar and cover tightly. (I always make a double batch of this. It can be prepared up to 1 week ahead if kept refrigerated.)
MEAT: Combine first 4 ingredients in glass baking dish. Add meat, turn to coat. Cover; marinate 2 to 4 hours, turning occasionally.
Prepare a HOT barbecue. Sprinkle meat with salt, pepper and ancho chile powder. Set aside at least 1 Tbsp glaze (or a bunch to serve alongside!) Brush remaining glaze over both sides of meat. Grill to desired doneness, about 4 minutes per side for medium-rare beef. Let meat stand 5 minutes. Cut crosswise into thin diagonal slices. Drizzle with remaining glaze, serve with lime wedges.
sandi-in-hawaii
Well-known member
Mia, these sound yummy! I have one trick for soaking the rice paper wrappers...
You know how you have to soak the wrappers in hot water to soften? I was always looking for the right size dish to hold the water, and it always cooled off too fast.
Now, I heat the water in a 10" skillet, and leave it on the stove, at the very lowest setting (or you could turn it off if it gets too hot). That way, the water stays hot as long as I need it.
You know how you have to soak the wrappers in hot water to soften? I was always looking for the right size dish to hold the water, and it always cooled off too fast.
Now, I heat the water in a 10" skillet, and leave it on the stove, at the very lowest setting (or you could turn it off if it gets too hot). That way, the water stays hot as long as I need it.
MMM Ropa Vieja! Pure comfort Food...
Freezes well. It is a long process, but sooooo worth it. I serve it with Black Beans, white rice and a salad with Cilantro and avocado...
Regards,
Barb
Ropa Vieja
Created by Andrew Friedman
From the June, 2005 issue of O, The Oprah Magazine
Serves 8
It's one of Andrew Friedman's favorite Cuban dishes: ropa vieja ("old clothes") is a slow-simmered flank-steak-and-bell-pepper stew that he adores as much for its name as its flavor.
INGREDIENTS
2 (1 1/2-pound) flank steaks, trimmed of excess fat and cut crosswise into 3 pieces each
1 3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
7 Tbsp. canola or vegetable oil
3 large Spanish onions, one quartered and two thinly sliced
1 green bell pepper, cored, seeded and thinly sliced
1 yellow bell pepper, cored, seeded and thinly sliced
4 cups low-sodium chicken broth
2 bay leaves
1 Tbsp. whole black peppercorns
1 tsp. ground cumin
1 red bell pepper, cored, seeded and thinly sliced
4 large garlic cloves, thinly sliced
1 Tbsp. tomato paste
1 (14 1/2-ounce) can whole tomatoes in juice, crushed with fingers
1/2 cup sliced Spanish olives
Season flank steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
In a heavy-bottomed 5- to 6-quart pot, heat 2 tablespoons oil over medium-high heat. Add half of sliced steak to pot in a single layer and cook until well browned, about 2 minutes per side. Transfer steak to a plate. Pour off any oil in pot and repeat with 2 tablespoons oil and remaining steak.
In the same pot, heat 1 tablespoon oil over medium-high heat. Add quartered onion, half of green pepper, and half of yellow pepper. Cook, stirring frequently, until vegetables are lightly browned, about 5 minutes.
Add chicken broth, bay leaves, peppercorns, cumin, and 1/2 teaspoon salt. Add cooked steak and any juices on the plate. The steak should be just covered with broth; pour in additional broth if necessary. Bring to a boil; reduce heat to low and simmer, covered, until steak is fork-tender, 2 1/4 to 2 1/2 hours. Remove pot from heat and let steak cool in broth for 30 minutes.
Transfer steak to a plate. Strain cooking liquid through a sieve set over a bowl; discard solids. Let liquid stand 5 minutes, then skim off and discard any fat. Set cooking liquid aside. Shred steak.
In the same pot, heat 2 tablespoons oil over medium heat. Add thinly sliced onions, remaining green and yellow peppers, red pepper, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until onions and peppers soften, 15 to 20 minutes.
Stir in tomato paste until vegetables are coated. Stir in crushed tomatoes with their juice, 2 1/2 cups of the reserved cooking liquid, and 1/4 teaspoon salt. Bring to a boil; reduce heat to low and simmer until slightly thickened, about 20 minutes.
Return shredded steak to stew and cook until heated through, stirring occasionally, about 2 minutes. Stir in olives. Taste and adjust seasoning with additional salt and pepper if necessary. If not serving immediately, cool, cover, and refrigerate for up to 2 days; flavor will only improve upon standing. Serve with black beans and white rice, boiled potatoes, or fried plantains.
Freezes well. It is a long process, but sooooo worth it. I serve it with Black Beans, white rice and a salad with Cilantro and avocado...
Regards,
Barb
Ropa Vieja
Created by Andrew Friedman
From the June, 2005 issue of O, The Oprah Magazine
Serves 8
It's one of Andrew Friedman's favorite Cuban dishes: ropa vieja ("old clothes") is a slow-simmered flank-steak-and-bell-pepper stew that he adores as much for its name as its flavor.
INGREDIENTS
2 (1 1/2-pound) flank steaks, trimmed of excess fat and cut crosswise into 3 pieces each
1 3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
7 Tbsp. canola or vegetable oil
3 large Spanish onions, one quartered and two thinly sliced
1 green bell pepper, cored, seeded and thinly sliced
1 yellow bell pepper, cored, seeded and thinly sliced
4 cups low-sodium chicken broth
2 bay leaves
1 Tbsp. whole black peppercorns
1 tsp. ground cumin
1 red bell pepper, cored, seeded and thinly sliced
4 large garlic cloves, thinly sliced
1 Tbsp. tomato paste
1 (14 1/2-ounce) can whole tomatoes in juice, crushed with fingers
1/2 cup sliced Spanish olives
Season flank steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
In a heavy-bottomed 5- to 6-quart pot, heat 2 tablespoons oil over medium-high heat. Add half of sliced steak to pot in a single layer and cook until well browned, about 2 minutes per side. Transfer steak to a plate. Pour off any oil in pot and repeat with 2 tablespoons oil and remaining steak.
In the same pot, heat 1 tablespoon oil over medium-high heat. Add quartered onion, half of green pepper, and half of yellow pepper. Cook, stirring frequently, until vegetables are lightly browned, about 5 minutes.
Add chicken broth, bay leaves, peppercorns, cumin, and 1/2 teaspoon salt. Add cooked steak and any juices on the plate. The steak should be just covered with broth; pour in additional broth if necessary. Bring to a boil; reduce heat to low and simmer, covered, until steak is fork-tender, 2 1/4 to 2 1/2 hours. Remove pot from heat and let steak cool in broth for 30 minutes.
Transfer steak to a plate. Strain cooking liquid through a sieve set over a bowl; discard solids. Let liquid stand 5 minutes, then skim off and discard any fat. Set cooking liquid aside. Shred steak.
In the same pot, heat 2 tablespoons oil over medium heat. Add thinly sliced onions, remaining green and yellow peppers, red pepper, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until onions and peppers soften, 15 to 20 minutes.
Stir in tomato paste until vegetables are coated. Stir in crushed tomatoes with their juice, 2 1/2 cups of the reserved cooking liquid, and 1/4 teaspoon salt. Bring to a boil; reduce heat to low and simmer until slightly thickened, about 20 minutes.
Return shredded steak to stew and cook until heated through, stirring occasionally, about 2 minutes. Stir in olives. Taste and adjust seasoning with additional salt and pepper if necessary. If not serving immediately, cool, cover, and refrigerate for up to 2 days; flavor will only improve upon standing. Serve with black beans and white rice, boiled potatoes, or fried plantains.
REC: Grilled Steak with Mediterranean Rub
Altho, it calls for Rib eye... I've used skirt steaks, flap meat, etc, with this rub & it is excellent. I usually finish it with a sprinkling of grey salt after the lemon juice. Yum!!
GRILLED RIB-EYE STEAKS WITH MEDITERRANEAN RUB
This spice rub is also great with chicken. Team the steaks with a salad of boiled green beans and quartered radishes, and offer some favorite beer.
2 tablespoons ground cumin
1 tablespoon ground paprika
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground coriander
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
4 1-pound boneless rib-eye steaks (each about 1 inches thick), trimmed
8 lemon wedges
Blend first 6 ingredients in small bowl. Mix in oil to form smooth paste. Rub mixture over steaks. Transfer to baking pan. Cover; chill at least 3 hours or overnight.
Prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill to desired doneness, about 5 minutes per side for medium-rare. Place on cutting board; let stand 4 minutes. Cut steaks into 1/2-inch-thick diagonal slices. Transfer to platter. Sprinkle with salt. Serve with lemon.
Makes 8 Servings.
Bon Appétit
June 1997
Altho, it calls for Rib eye... I've used skirt steaks, flap meat, etc, with this rub & it is excellent. I usually finish it with a sprinkling of grey salt after the lemon juice. Yum!!
GRILLED RIB-EYE STEAKS WITH MEDITERRANEAN RUB
This spice rub is also great with chicken. Team the steaks with a salad of boiled green beans and quartered radishes, and offer some favorite beer.
2 tablespoons ground cumin
1 tablespoon ground paprika
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground coriander
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
4 1-pound boneless rib-eye steaks (each about 1 inches thick), trimmed
8 lemon wedges
Blend first 6 ingredients in small bowl. Mix in oil to form smooth paste. Rub mixture over steaks. Transfer to baking pan. Cover; chill at least 3 hours or overnight.
Prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill to desired doneness, about 5 minutes per side for medium-rare. Place on cutting board; let stand 4 minutes. Cut steaks into 1/2-inch-thick diagonal slices. Transfer to platter. Sprinkle with salt. Serve with lemon.
Makes 8 Servings.
Bon Appétit
June 1997
Thanks guys!! Question about flank steak...
I have never been able to get flank steak up here, the grocery stores never have it. Finally I went to the butcher yesterday and he had it, but I had to get it in a frozen block of 5 2-pound steaks. That was fine. I half defrosted them and painstakingly un-stuck them from each other, cut them into 1-pound steaks, wrapped them well and placed them in the deep freezer. They seem to be pretty thin to me - they're all about 1-inch thick. It seems like all the recipe photos of flank steak I see feature steaks that are about 2 inches thick. Or are they slicing them on a diagonal? Just wondering if my steaks are abnormally thin.
I have never been able to get flank steak up here, the grocery stores never have it. Finally I went to the butcher yesterday and he had it, but I had to get it in a frozen block of 5 2-pound steaks. That was fine. I half defrosted them and painstakingly un-stuck them from each other, cut them into 1-pound steaks, wrapped them well and placed them in the deep freezer. They seem to be pretty thin to me - they're all about 1-inch thick. It seems like all the recipe photos of flank steak I see feature steaks that are about 2 inches thick. Or are they slicing them on a diagonal? Just wondering if my steaks are abnormally thin.
I really do like the "flap steak" more, both are sold here and both are.....
about the same size and thickness...some slightly thicker/fatter than others. I usually choose some that are not too thick and never thump the steak, just marinade it in the choice of that time, grill on the braai and then cut in thin slices on the diagonal.
I am planing to do it this w-end and will serve the steak sliced with a salad of mache, arugula, oak leaf lettuce, red onion and Asian pear. I think I'll sprinkle toasted sesame seeds over the steak before serving.
The dressing for the salad is still up in the air, I want an Asian one.
about the same size and thickness...some slightly thicker/fatter than others. I usually choose some that are not too thick and never thump the steak, just marinade it in the choice of that time, grill on the braai and then cut in thin slices on the diagonal.
I am planing to do it this w-end and will serve the steak sliced with a salad of mache, arugula, oak leaf lettuce, red onion and Asian pear. I think I'll sprinkle toasted sesame seeds over the steak before serving.
The dressing for the salad is still up in the air, I want an Asian one.
Yes. .............
They are sliced on the diagonal in order to cut through the 'toughness' (across the grain) so you teeth don't have to. ANd very very thin. One inch is fine and in fact, pretty normal around here.
Let the meat sit for 10 min. or so, covered, after cooking as you will find a lot of juice runs out otherwise.
Thinly sliced leftovers make an excellent filling for rice paper wrappers, Vietnamese style. I don't know if someone mentioned that in here (I haven't read all of this and it kinda looks like it) but if you need a recipe, let me know.
They are sliced on the diagonal in order to cut through the 'toughness' (across the grain) so you teeth don't have to. ANd very very thin. One inch is fine and in fact, pretty normal around here.
Let the meat sit for 10 min. or so, covered, after cooking as you will find a lot of juice runs out otherwise.
Thinly sliced leftovers make an excellent filling for rice paper wrappers, Vietnamese style. I don't know if someone mentioned that in here (I haven't read all of this and it kinda looks like it) but if you need a recipe, let me know.
Rec: Marinated Flank Steak
Yields: 6 servings
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
In a medium bowl, mix oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper. Pour marinade over steak, turning meat to coat thoroughly; cover, and refrigerate for 6 hours.
Discard the marinade, and over medium-high heat, grill steaks for 5 minutes per side or to desired doneness. Can also be baked/broiled in oven.
Yields: 6 servings
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak
In a medium bowl, mix oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper. Pour marinade over steak, turning meat to coat thoroughly; cover, and refrigerate for 6 hours.
Discard the marinade, and over medium-high heat, grill steaks for 5 minutes per side or to desired doneness. Can also be baked/broiled in oven.
lin_in_seattle
Well-known member
Asian Flank Steak
Asian Flank Steak
This just evolved over time.
1-2 lb. flank steak
3 garlic cloves minced or mooshed
1-inch cube of peeled fresh ginger root 1-2 teasppons chili sauce or Sambal Oelek
1/4 cup soy sauce
1/4 dry sherry or sherry vinegar
1 teaspoon powdered mustard
2 teaspoons brown sugar
2 tablespoons peanut or vegetable oil
Put the flank steak and the marinade and enclose it in a plastic bag. Let the flank steak marinate for an hour or two.. Bring to room temp.
Grill the flank steak on each side for 3-4 minutes on each side or broil in oven.
Serves four
Asian Flank Steak
This just evolved over time.
1-2 lb. flank steak
3 garlic cloves minced or mooshed
1-inch cube of peeled fresh ginger root 1-2 teasppons chili sauce or Sambal Oelek
1/4 cup soy sauce
1/4 dry sherry or sherry vinegar
1 teaspoon powdered mustard
2 teaspoons brown sugar
2 tablespoons peanut or vegetable oil
Put the flank steak and the marinade and enclose it in a plastic bag. Let the flank steak marinate for an hour or two.. Bring to room temp.
Grill the flank steak on each side for 3-4 minutes on each side or broil in oven.
Serves four