Balsamic Marinated Flank Steak | RV Cooking & Healthy RV Recipes #2
Watch how easy healthy rv cooking is by making up a quick balsamic marinade for flank steak. For full printable recipe:
BALSAMIC MARINATED FLANK STEAK
This balsamic flank steak recipe offers an easy twist to your weekly menu using minimal ingredients. The marinade takes very little time to prepare, you just need to plan ahead for inactive marinating time.
Just another day on a boardwalk
After we finished up touring Washington, DC, we decided to head East into Delaware. We found ourselves at Rehoboth Beach. We pulled up into a great parking spot right off the beach and knew we would be parked there all day. So I whipped up this marinade and got the flanks marinating in the refrigerator while we kicked it around the beach and boardwalk that afternoon. We were there on a Saturday, so there was a surprising amount of people there. The beach had a very chill and relaxed vibe to it which was refreshing.
The wooden plank boardwalk is one mile long. Shops, candy stores, ice cream shops, and classic carnival food is all around you. There are many family amusement options such as arcades and bumper carts. It’s a great family friendly boardwalk. There were numerous beach patrol officers on duty to monitor and a couple of large restrooms along the boardwalk making it a comfortable stroll.
If you’re ever in Delaware, definitely take a day to come visit this beach. Get yourself a gyro and some taffy from Dolle’s Candyland and take in the relaxing vibe!
Let’s talk about beef
Flank steaks are a lean beef cut making them a great option to add into your protein rotation. Other great options for lean cuts are top sirloin, top loin, tenderloin, and 95% or greater lean ground beef. Beef also provides other important nutrients such as iron, zinc, choline, phosphorus, niacin, riboflavin, selenium, and vitamins B6 and B12. Rotating your protein sources gives your body variety in nutrients. Having a good mix of recipes on hand helps keep your sources easy to switch up. Try other recipes using salmon (canned salmon cakes), chicken (5-spice chicken), pork (sage pork chops with goat cheese sauce), shrimp (coconut shrimp), and turkey (turkey egg roll skillet).
When I am making this recipe I like to place my beef into a Ziploc bag and pour enough marinade in so the beef is fully covered, while reserving any extra marinade. I keep the reserved marinade on the side and use it to serve with dinner. You can pour the marinade dressing over sliced tomatoes, or serve on a salad with the steak slices on top.
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Balsamic Grilled Flank Steak made by What's Gaby Cooking | Delish
Grilling your flank steak with charred tomatoes is going to change your life.
Ingredients
FOR THE STEAK
2/3 c. olive oil
1/2 c. balsamic vinegar
4 cloves garlic, finely chopped
Kosher salt
Freshly cracked black pepper
5 to 6 sprigs thyme
1 (3-pound) piece flank steak (or skirt steak)
FOR THE CHARRED TOMATOES
1 tbsp. olive oil
1 shallot, thinly sliced
3 cloves garlic, sliced
1 pt. heirloom cherry tomatoes
Kosher salt
Freshly cracked black pepper
FOR THE BASIL VINAIGRETTE
1 shallot, roughly chopped
2 c. tightly packed fresh basil leaves
1 clove garlic, peeled
1/2 tsp. red pepper flakes
1/2 c. olive oil
2 tbsp. red wine vinegar
1 tsp. kosher salt, or to taste
Freshly cracked black pepper
Directions
1. Make the marinade: In a large nonreactive bowl, whisk together the oil, vinegar, and garlic and season with salt and pepper. Add the thyme. Add the meat to the bowl and flip it to coat. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
2. Make the charred tomatoes: Heat the oil in your heaviest cast-iron skillet over medium-high heat. Add the shallot and garlic and cook for 1 minute, or until fragrant. Add the cherry tomatoes and cook without stirring for 2 minutes, or until they start to blister. Give them a quick stir, turn off the heat, and let them sit for another 2 minutes or so. Season with salt and pepper.
3. Make the basil vinaigrette: In a high-powered blender, combine the shallot, basil, garlic, red pepper flakes, oil, vinegar, and salt and blend for 1 to 2 minutes, until very smooth. Add the salt and season with pepper. The dressing will keep in an airtight container in the fridge for up to 3 days.
4. Preheat an outdoor grill or grill pan to medium-high heat and oil the grates. Remove the steak from the marinade, letting excess drip off. Season liberally with salt and pepper. Grill the steak, turning occasionally, until lightly charred all over, 10 to 12 minutes for medium. Transfer the steak to a cutting board and let rest for 5 to 10 minutes.
5. To serve, thinly slice the meat against the grain and serve with basil vinaigrette and charred tomatoes on top.
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Balsamic Marinated Flank Steak
Flank Steak benefits from a tenderizing marinade of balsamic vinegar, basil, Dijon mustard and garlic. Recipe at
How to Make Grilled Balsamic and Soy Marinated Flank Steak | Get Cookin' | Allrecipes.com
In this video, Nicole shows you how to make a grilled balsamic and soy marinated flank steak. This tender recipe uses a homemade marinade made with balsamic vinegar and other sauces and spices to give the meat a mouth-watering flavor. After marinating in the fridge for over a day, grill the steaks evenly on both sides. It’s the perfect recipe if you’re looking to save some money but also feed a crowd a delicious dinner!
#Allrecipes #Grill #Steak #Marinated #BudgetFriendly #Dinner
Read the article and get the recipe here:
0:00 Introduction
0:06 How to Make Marinade
0:20 Marinating Flank Steak
1:02 Grilling Flank Steak
1:20 Slicing the Steak
2:02 The Perfect Bite
2:22 Bloopers
Allrecipes test kitchen chefs share all the basics on your favorite recipes, kitchen tips, food facts, and cooking techniques.
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How to Make Grilled Balsamic and Soy Marinated Flank Steak | Get Cookin' | Allrecipes.com
4 Butter Basting Mistakes to Stop Making
4 Butter Basting Mistakes to Stop Making
Butter basting has 3 primary benefits:
1. More even cooking as the hot butter cooks the steak from all sides
2. Distributes the flavor and aromas of the basting ingredients (butter, garlic & herbs)
3. The browned butter deepens the crust for better flavor
My goal in this video is not to over complicate butter basting, rather a few things to think about (at the end of the day it doesn’t always have to be perfect). Here are some additional tips:
How hot should the pan be initially?
I let the cast iron preheat on high for several minutes until it’s just starting to smoke, then add avocado oil. If the oil starts smoking like crazy, take the pan off the heat for a bit, you want the oil close to its smoke point but not excessively hot.
How hot should the pan be when adding the butter?
It should still be very hot. If you add enough butter, it will naturally cool down the pan. If it’s burning, turn down the heat or just remove the pan from the heat for a minute while basting.
Do I always butter baste?
I only baste with thicker steaks, about an inch or more. If it’s too thin, the steak will already be done by the time butter should be added. My only priority with thinner steaks is getting a good crust before over cooking the inside. In this case all you need is oil and a really hot pan, flipping frequently.
How often do you flip?
Let the steak start to develop a good crust initially. I press down on the steak for better contact with the pan, and let it spend about a minute on each side. Once the crust is on its way, start flipping frequently. This is key for an evenly cooked steak.
When is the steak done?
Butter basting is a high heat cooking process, so the carry over will be way higher than something like a reverse sear. If the steak is dry aged I pull at 105F, if not dry aged around 110F. By the time you slice, the steak should have reached medium rare (130-135F internal).
Let me know any other questions in the comments!
#butterbaste #butterbasting #butterbasted #howto #tutorial #cookingtutorial #butter #mediumrare #steak #cooking #learnwithme #learning
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Balsamic Flank Steak Salad : Fresh & Quick Recipes
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There are few treats quite as tasty as a nice balsamic flank steak salad. Make balsamic flank steak salad with help from a culinary expert in this free video clip.
Expert: Ceci Carmichael
Filmmaker: Kevin Paige
Series Description: You'd be surprised by just how many fresh and quick recipes you have at your disposal. Get tips on fresh and quick recipes with help from a culinary expert in this free video series.