Tag: Flank Steak

Balsamic and Dijon Marinated Flank Steak

by Pam on September 23, 2013

Flank steak is our favorite cut of beef. It’s lean yet very tender and flavorful and it’s a great cut of beef to marinate. I found a recipe for a flank steak marinade on Kalyn’s Kitchen^[1] that sounded perfect and I happened to have all ingredients on hand. I only marinated the beef for 4 hours and it was very flavorful but next time I make this, and there WILL be a next time, I will let it marinate for 24 hours. The steak had a terrific flavor and my entire family enjoyed it. The flank steak paired nicely with the Balsamic Roasted Tomatoes with Fresh Basil^[2].

Combine the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, oregano, basil, and thyme together in a large zip lock bag. Seal the bag and shake until well combined. Add the flank steak and refrigerate for at least 4 hours up to 24 hours.

Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.

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Balsamic and Dijon Marinated Flank Steak

Yield: 4 +

Prep Time: 5 min. plus 4-24 hours marinating time

Cook Time: 8-10 min.

Ingredients:

1 flank steak (mine was 1 1/2 lbs)
4 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
3 cloves of garlic, minced
Juice from 1/2 a lemon
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried thyme

Directions:

Combine the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, oregano, basil, and thyme together in a large zip lock bag. Seal the bag and shake until well combined. Add the flank steak and refrigerate for at least 4 hours up to 24 hours.

Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.

Adapted recipe and photos by For the Love of Cooking.net

References

^{^} Kalyn’s Kitchen (www.kalynskitchen.com)
^{^} Balsamic Roasted Tomatoes with Fresh Basil (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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The Great Flank Steak Roulade Experiment

I don’t remember exactly why, but for the longest time I’ve wanted to try stuffing and braising a beef flank steak, and this very brociale-like roulade was the result. And while the outside was an unsightly mess of frayed meat fiber, the overall dish was a delicious success.

Braising a flank steak seems counterintuitive since it’s almost always cooked briefly and served medium-rare, but so is top-sirloin, and I’ve used that cut for beef roulade before, and it worked fine. Flank steak is also one of the “beefiest” cuts on a cow, and has a decent amount of fat, so I felt pretty confident going in.

The only thing I hadn’t considered was the appearance, and that ended up being my only real complaint. Because flank steak has such large, pronounced meat fibers, after a few hours of simmering, my roulade had a bad case of split ends. As I mention in the video, we may try and wrap the meat with some type of protective layer, and by protective, I mean fatty.

Other than that, it was a fairly straightforward procedure. Feel free to stuff with anything you like (just not too much), and the same goes for the braising liquid. No matter what you decide to simmer this in, once you’re done, simply reduce it, and use it as a sauce. That means be careful with the salt. I generously salted the roulade, so I didn’t need to heavily season the braising liquid as well. Best to adjust that later.

Anyway, whether you use my specific ingredients or not, I hope you give this technique a try soon. All you need is a flank steak, a sharp, thin knife, and you’re ready to roll. Enjoy!

Ingredients:

1 trimmed beef flank steak, butterflied, and pounded flat (please note: you must cut and roll the meat in the exact way shown, so the grain is going the right way for slicing!)

salt and pepper to taste

1 tbsp black currants

1/4 cup plain breadcrumbs

2 tbsp chopped Italian parsley

1 ounce pancetta, slice into thin strips

2 tbsp finely-grated Parmigiano-Reggiano cheese

For the braising liquid, I used:

3/4 cup white wine

3 cups tomato sauce

2 cups chicken broth

1 bay leaf

enough water to just cover

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Citrus-Garlic Flank Steak

by Pam on June 3, 2013

I found this recipe on Closet Cooking^[1] that looked like it would satisfy my Mexican food craving. I made a Fruit Salad with Citrus-Honey Dressing^[2] and a Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro^[3] for dinner to pair with this flank steak. I let the meat marinate for 6 hours and it turned out flavorful, tender, and juicy. We all loved the steak, especially my daughter, who took some of the leftovers to school in her thermos the next day. The steak was extra tasty with some fresh lime juice squeezed over it. I made my husband some burritos the next day using the black bean salad and the flank steak, he said they were fantastic. Thanks for the terrific recipe Kevin!

Combine the oil, orange juice, lime juice, jalapeno, cilantro, garlic, cumin, oregano, sea salt, and freshly cracked pepper together in a large zip lock bag. Seal and squish well with hands to mix the marinade. Add the flank steak and place into the refrigerator to marinate for 6 hours.

Remove the flank from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 3-4 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.

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Citrus-Garlic Flank Steak

Ingredients:

1 1 lb lean flank steak
2 tbsp vegetable oil
1/4 cup fresh orange juice (about 1 orange)
2 tbsp lime juice (about 1 lime)
1/2 jalapeno, finely diced
2 tbsp cilantro, chopped
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper

Directions:

Combine the oil, orange juice, lime juice, jalapeno, cilantro, garlic, cumin, oregano, sea salt, and freshly cracked pepper together in a large zip lock bag. Seal and squish well with hands to mix the marinade. Add the flank steak and place into the refrigerator to marinate for 6 hours.

Remove the flank from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 3-4 minutes then flip and continue cooking for 2-3 minutes for medium rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minute prior to slicing against the grain. Serve and enjoy.

Recipe and photos by For the Love of Cooking.net
Original recipe by Kevin at Closet Cooking

References

^{^} Closet Cooking (www.closetcooking.com)
^{^} Fruit Salad with Honey-Citrus Dressing (www.gordon-ramsay-recipe.com)
^{^} Black Bean Salad with Avocado, Tomatoes, Red Onion, and Cilantro (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)