Cook great steak in under 10 minutes on the grill
After the marathon cooking session with beef brisket last
weekend, flank steak seemed like a quick and easy option. Flank
steak and skirt steak are thin cuts of meat that can get tough if
handled improperly, but can be tender and flavorful if handled
right. It is the cut often used for fajitas, bracioles and other
filled steak recipes.
Cook great steak in under 10 minutes on the grill
After the marathon cooking session with beef brisket last weekend, flank steak seemed like a quick and easy option. Flank steak and skirt steak are thin cuts of meat that can get tough if handled improperly, but can be tender and flavorful if handled right. It is the cut often used for fajitas, bracioles and other filled steak recipes.
On a medium-heat grill, flank steak cooks up in less than 10 minutes, about five minutes on each side. The meat gets a nice grill on the outside, but is tender and medium rare in the middle. Flank steak has enough flavor that it just needs to be seasoned with salt and pepper before going on the grill, but it can be marinated before cooking as well. The meat does need to rest for at least five minutes before cutting, and it needs to be cut thinly against the grain.
If the meat is not being used for fajitas, it works well served with any kind of salsa and some grilled vegetables on the side.
Flank steak with salsa verde
Recipe courtesy of Food Network Magazine
2 c. loosely packed fresh parsley
3 scallions, coarsely chopped
2 tbsp. capers, drained
Zest and juice of 1/2 lemon
2 anchovy fillets
2 cloves garlic, smashed
1/2 tsp. dijon mustard
1/3 c. extra-virgin olive oil, plus more for the grill
Kosher salt
1 flank steak (about 1 1/2 lb.)
Freshly ground pepper
2 or 3 medium tomatoes
Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.
Grilled tequila garlic lime flank steak
Recipe courtesy of Guy Fieri
1 c. roughly chopped garlic (approximately 3 bulbs)
3/4 c. freshly squeezed lime juice (approximately 8 large limes)
1/2 c. clear tequila
1/4 c. soy sauce
1 bunch roughly chopped cilantro, leaves and stems
1 jalapeno pepper, seeded and diced
1 serrano pepper, seeded and diced
1 tsp. cumin powder
1 tbsp. freshly cracked black pepper
1 1/2 to 2 lbs. flank steak
12 corn tortillas, wrapped in foil
Garnishes:
1/2 c. chopped cilantro leaves
1 bunch radishes, cleaned, ends cut and sliced
1/3 c. grated queso fresco cheese
2 ripe avocados, seeded and sliced
3 vine ripened tomatoes, sliced in wedges
Hot sauce
Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin, and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in refrigerator for 2 hours. Remove from refrigerator, let marinate at room temperature another 30 to 45 minutes.
Prepare grill to medium-high heat. Remove steak from marinade, reserving marinade. Put marinade in small sauce pot and bring to a boil, then strain and reserve. Put tortillas on the corner of the grill and flip package a few times to heat through while steak is cooking.
Place steak on the grill, cook for four minutes, turn 180 degrees, and cook for three minutes more (to create cross grill marks). Flip over and finish cooking for three to five minutes, depending on desired doneness. Remove from grill to a cutting board, and let rest, lightly covered, for five minutes. Slice against grain; serve immediately with reserved marinade, garnishes, tortillas, and hot sauce.
Creamy tangerine dressed grilled asparagus
Recipe courtesy of Rachael Ray
2 lbs. medium to small size asparagus, tough ends trimmed
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
2 tangerines, zested and juiced
A few small dashes hot sauce
1/4 c. heavy cream
1/2 red onion, sliced
1/2 bunch chopped basil leaves
Preheat indoor or outdoor grill to medium-high.
Pile asparagus onto a baking sheet and drizzle with some extra-virgin olive oil and season with some salt and pepper. Transfer to the grill and cook turning every now and then until the asparagus is well marked and is tender, about 5 minutes, depending on the size of your asparagus.
While the asparagus is grilling in a bowl combine the tangerine zest and juice with a little salt, pepper and a small dash of hot sauce. Add the heavy cream and whisk to aerate the cream. Remove the asparagus from the grill, top with sliced onion and basil and serve hot, warm, or at room temperature with the sauce poured over it.
