Flank Steak Recipe
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Here's one of my favorite grilling recipes. This is a great marinade and a very flavorful cut of meat. If you can't get a flank steak, try it with some top sirloin. If you make it, take a pic and send it in.
Quarantine Cooking - Episode 44: Skirt Steak w/ Thai Vinaigrette Salad
Join Chef Mark Segovia in The Neon Kitchen as he prepares a colorful summer dish with artist/ painter Whitney Pintello. Together they will cook and plate a masterpiece of delicious fresh ingredients and discuss her latest colorful endeavors.
Video edited & produced by: Toni Bowles, The Neon Exchange
#CookBrightly #QuarantineCooking
Ingredients:
Skirt Steak
Romaine Lettuce
English Cucumber
Carrot
Radish
Cilantro
Mint
Olive Oil
Thai Chili
Peach
Cherry Tomato
Lime
Soy Sauce
Garlic
Ginger
Sugar
Salt & Pepper
Tools:
Cutting Board
Knives
Food Processor
Peeler
Sauté Pan
Grill
How to Make Ree's Big Steak Salad | The Pioneer Woman | Food Network
Any salad with steak and onion strings on top is OK in our book.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Big Steak Salad
Recipe courtesy of Ree Drummond
Total: 35 min
Active: 35 min
Yield: 4 servings
Level: Easy
Ingredients
Dressing/Marinade:
3/4 cups canola oil
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons lime juice
2 tablespoons plus 1 teaspoon soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon hot chili oil
2 tablespoons sugar
1 tablespoon minced fresh ginger
3 cloves garlic, peeled and minced or chopped
1 teaspoon kosher salt
Lots of freshly ground black pepper
2 whole 1-inch rib eye steaks, extra fat trimmed
Onion Strings:
2 whole onions
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
Freshly ground black pepper
4 cups canola oil
Salad:
Lettuce mix: romaine, arugula, watercress, radicchio, etc.
3/4 cups crumbled blue cheese
4 roma tomatoes, sliced
Directions
For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
Serve immediately. Yum!
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How to Make Ree's Big Steak Salad | The Pioneer Woman | Food Network
Skirt Steak & Salad Recipe by Eric Ripert | On The Table Recipes | Reserve Channel
Red Rooster restauranteur Marcus Samuelson's visit to Eric Ripert's kitchen in On The Table Ep. 6 inspired the chef to make this spicy skirt steak recipe.
Seared Skirt Steak With Greens And Soy-Ginger Vinaigrette
In A Small Bowl, Place:
1 Tablespoon Finely Diced Ginger
2 Tablespoons Finely Diced Shallots
Slowly Whisk In:
1 Tablespoon Oyster Sauce
2 Tablespoons Sherry Vinegar
4 Tablespoons Canola Oil
1 Tablespoon Soy Sauce
½ Teaspoon Fresh Lime Juice
Set Aside
In 2 10-Inch Skillet Over High Heat, Add:
2 Tablespoons Of Canola
On Both Sides Of 2 (2-Pound) Skirt Steaks (Sliced Lengthwise),
Season With:
2 Tablespoons Of Herbs De Provence
Fine Sea Salt
Freshly Ground White Pepper
Transfer 2 Fillets Into Each Skillet
Cook, Turning Once, Approximately 4-6 Minutes
*Keeping The Steak Rare
Slice The Steak
Shingle Over:
1 Pound Mesclun Greens (Or Another Leafy Green)
Garnish With:
½ Cup Peanuts
On The Table w/ Eric Ripert
Celebrated chef and television personality Eric Ripert of New York City's acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest's signature dish -- one that defines them -- all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is On the Table.
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Skirt Steak & Salad Recipe by Eric Ripert | On The Table Recipes | Reserve Channel