FLANK STEAK PACKAGE RECIPES

Name: Mustard-Marinated Flank Steak
Cook time: 30 min
Total time: 2 h 40 min
Yield: 4 to 5 servings
Ingredients: 1 flank steak (2 to 2 1/2 pounds); 1/3 cup dry white wine; 1/3 cup good olive oil; 1/3 cup Dijon mustard; Kosher salt and freshly ground black pepper; 1/3 cup chopped shallots (2 shallots); 1 tablespoon minced garlic (3 cloves); 2 tablespoons coarsely chopped fresh tarragon leaves

MUSTARD-MARINATED FLANK STEAK RECIPE | INA GARTEN | FOOD ...

Mustard-Marinated Flank Steak Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories main-dish

Total Time 2 hours 40 minutes

Cook Time 30 minutes

Yield 4 to 5 servings

Number Of Ingredients 8

Ingredients

1 flank steak (2 to 2 1/2 pounds)
1/3 cup dry white wine
1/3 cup good olive oil
1/3 cup Dijon mustard
Kosher salt and freshly ground black pepper
1/3 cup chopped shallots (2 shallots)
1 tablespoon minced garlic (3 cloves)
2 tablespoons coarsely chopped fresh tarragon leaves

Steps:

Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.

FLANK STEAK FAJITAS RECIPE | SUNNY ANDERSON | FOOD NETWORK

Flank Steak Fajitas Recipe | Sunny Anderson | Food Network image

Provided by Sunny Anderson

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 bunch fresh parsley, leaves only
1 bunch fresh cilantro, leaves only
5 cloves garlic
1/2 red onion, roughly chopped
2 teaspoons hot paprika
2 tablespoons sherry vinegar
1/2 cup olive oil
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 pounds flank steak
12 (8-inch) flour tortillas
Drunken Peppers, recipe follows
2 tablespoons olive oil
2 poblano peppers, seeded and cut into strips
2 green bell peppers, seeded and cut into strips
2 red bell peppers, seeded and cut into strips
2 jalapeno peppers, seeded and cut into strips
1 large onion, sliced
Salt and freshly ground black pepper
1/2 bottle lager beer

Steps:

To make the chimichurri: In a food processor, add parsley, cilantro, garlic, hot paprika, vinegar, 1/2 cup olive oil and salt and pepper and blend until smooth, Reserve half for drizzling on fajitas. Place remaining marinade in a resealable plastic bag and add steak. Coat well and marinate for at least 1 hour.
Preheat grill to medium-high.
Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing.
Meanwhile, warm tortillas on the grill. Slice the steak on the bias into thin slices. To serve, place meat on each tortilla and top with Drunken Peppers. Drizzle chimichurri sauce over the filling and form into a loose fold.
Drunken Peppers:
In a large saute pan heat 2 tablespoons oil over medium-high heat. When shimmering, add peppers and onion. Season with salt and pepper and saute until softened and caramelized around the edges, about 6 to 8 minutes. Add beer and cover. Cook a few minutes more until the peppers and onion are tender.
Yield: 6 servings

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