STEAK DARK COLOR RECIPES

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SOY MARINATED FLANK STEAK RECIPE: HOW TO MAKE IT



Soy Marinated Flank Steak Recipe: How to Make It image

This soy-marinated flank steak is my son's favorite. I usually slice it thinly and serve it with twice-baked potatoes and a green salad to round out the meal. Leftovers are great for French dip sandwiches. &mdash Gayle Bucknam of Greenbank, Washington

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 8

1/4 cup soy sauce
2 tablespoons water
3 garlic cloves, thinly sliced
1 tablespoon brown sugar
1 tablespoon canola oil
1/2 teaspoon ground ginger
1/2 teaspoon pepper
1 beef flank steak (1 pound)

Steps:

  • In a shallow dish, combine the first seven ingredients; add steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally., Drain steak, discarding marinade. Grill, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 209 calories, FatContent 11g fat, CholesterolContent 59mg cholesterol, SodiumContent 326mg sodium, CarbohydrateContent 3g carbohydrate, FiberContent 0 fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat.

PEPPER STEAK RECIPE - SOUTHERN LIVING



Pepper Steak Recipe - Southern Living image

There's nothing better than an easy tasty dinner recipe that can be served throughout the week. Our easy Pepper Steak recipe is a great dish to serve as the weather turns cold. The steak marinates in a flavorful sauce for an hour and then is joined with stir-fried bell peppers, onions, and tomatoes. Make sure to dish it out hot off the stove and onto a warm bed of rice. The rice will soak up the mouth-watering marinade. If you want to switch up your base try serving this savory pepper steak on a bed of warm brown rice, quinoa, or even gnocchi. This dish is already bursting with flavor, but you can cater to your palate and add your favorite garnishes for the finishing touch. To make your dinner plans a whole lot easier, prep this meal ahead of time and serve it throughout the week. 

Provided by Southern Living

Total Time 1 hours 39 minutes

Yield Makes 6 servings.

Number Of Ingredients 16

1 (2-lb.) boneless chuck roast, trimmed
5 tablespoons olive oil, divided
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon ground ginger
1/2 teaspoon sugar
1 medium-size green bell pepper, cut into strips
1 medium-size red bell pepper, cut into strips
1 medium onion, cut into 2-inch pieces
2 celery ribs, thinly sliced
1/4 teaspoon freshly ground pepper
1 tablespoon cornstarch
3/4 cup beef broth
2 tomatoes, each cut into 8 wedges
Hot cooked rice, soft polenta, or gnocchi
Garnish: chopped fresh parsley

Steps:

  • Cut roast across grain into 1⁄16-inch strips. Combine 2 Tbsp. olive oil, soy sauce, and next 3 ingredients in a large zip-top plastic freezer bag. Seal bag; shake to blend. Add beef to bag; seal and turn to coat. Chill 1 hour.
  • Remove beef from marinade, reserving marinade. Heat 2 Tbsp. olive oil in a large skillet overmedium-high heat. Increase heat to high. Add beef to skillet; cook 2 to 3 minutes or until browned,stirring often. Stir reserved marinade into beef; cover, reduce heat to low, and simmer 17 to 20 minutes or until tender, stirring occasionally.
  • Meanwhile, heat remaining 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Add green bell pepper and next 4 ingredients. Cook, stirring often, 3 to 4 minutes or until vegetables are crisp-tender. Remove from heat.
  • Combine cornstarch and broth, stirring until smooth. Stir cornstarch mixture into beef mixture. Stir in vegetable mixture and tomatoes. Serve immediately over rice, soft polenta, or gnocchi. Garnish, if desired.

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