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How To make Grilled Flank Steak with Summer Vegetables
***** NONE *****
1 md Lemon
1 md Garlic clove
6 tb Olive oil
1 lb Flank steak
1/4 c Basil leaves, stemmed
-(loosely packed)
4 md Tomatoes (about 1 pound)
Salt (to taste)
Freshly-ground black pepper
-(to taste)
4 md Zucchini (about 1 pound)
4 sl Italian bread (3/4-inch
-thick)
PREPARATION: Squeze 2 1/2 tablespoons lemon juice into a large, shallow
dish. Peel and mince the garlic, and add it to the lemon juice with 5
tablespoons of the olive oil. Add the flank steak to the dish, turn once
in the marinade, and set aside for 15 minutes. Mince the basil. Thinly
slice the tomatoes and put them in a flat dish with the remaining olive
oil. Sprinkle the tomatoes with the basil and salt and pepper; set aside.
Trim and cut the zucchini lengthwise into 1/4-inch thick slices.
COOKING AND SERVING: Heat the grill. Season the meat with salt and pepper
and place on the grill. Brush the zucchini and the bread with the
remaining meat marinade and place on grill. Grill the meat, zucchini and
bread for 3 minutes. Turn, and grill for 3 minutes more, until the meat is
medium-rare, zucchini is crisp-tender, and bread is toasted. Slice the
meat thinly across the grain. Arrange the meat, zucchini, bread, and
tomato slices on individual serving plates. Spoon any meat juices (from
the carving board) over the meat and bread. Serve immediately.
Makes 4 servings.
[COOKS; Jul/Aug 1988] Posted by Fred Peters.
How To make Grilled Flank Steak with Summer Vegetables's Videos
Grilled Flank Steak
Today I am going to show you how to prepare the best-grilled flank steak ever! I hope you enjoy this video and our other videos from our grilling series. Watch them all and let us know what you think!
Enjoy ~ Katie
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Grilled Flank Steak I The Recipe Critic
PRINTABLE RECIPE:
Grilled Garlic Herb Flank Steak with Avocado Corn Salsa is infused with amazing garlic herb flavor and grilled to tender and juicy perfection. The avocado corn salsa on top is phenomenal!
How to Make the Best Grilled Steak Fajitas
Test cook Christie Morrison makes Julia the perfect Grilled Steak Fajitas.
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Grilled Marinated Flank Steak Recipe - How to Cook Tender Flank Steak
This flank steak is flavorful, tender, juicy and very delicious. The marinade is so easy and has just a few ingredients which give the steak recipe incredible flavor.
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Ingredients for Grilled Flank Steak:
►2 lb flank steak
►4 Tbsp Tabasco Chipotle Sauce, plus more to serve
►1/3 bunch cilantro (about 1/2 cup loosely packed)
►1/3 cup green onion, chopped
►1/3 cup olive oil
►1/2 tsp black pepper
►1 Lime, cut into wedges to serve
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A well-seasoned kitchen: Flank Steak, Grilled Vegetable Packets
Lee talks to KWGN Daybreak (Denver Channel 2) about Flank Steak, Grilled Vegetable Packets. Find more recipes at seasonedkitchen.com
Grilled Flank Steak with Roasted Corn Salsa
Summer is the season for fresh, locally grown corn! Take advantage by turning this seasonal staple into a roasted corn salsa, like @ChefBillyParisi
Served over marinated flank steak, this meaty meal is best made on the grill. Finish with a sprinkle of cotija cheese and serve alongside Heinen’s local produce and you’ll have the perfect summer entrée.
Grilled Flank Steak with Roasted Corn Salsa
Serves 4
Ingredients
¼ cup neutral flavored oil + 2 Tbsp.
¼ cup soy sauce
1 tsp. Heinen's onion granules
2 tsp. Heinen's garlic granules
1 tsp. Heinen's ground cumin
1 tsp. Heinen's ground chili powder
2 tsp. Heinen's dried oregano
1 ½ lbs. Heinen's CARE Certified flank steak
3 ears of corn, shucked
1 red bell pepper, seeded
2 poblano peppers, seeded
1 yellow onions, peeled and thickly sliced
Juice of ½ lemon
2 Tbsp. fresh cilantro, chopped
¼ cup cotija cheese
Salt and pepper, to taste
Instructions:
1. Add the ¼ cup of oil to a bowl along with the soy sauce, onion granules, garlic granules, cumin, chili powder and oregano. Whisk to combine.
2. Transfer to a plastic bag and add the flank steak. Mix to combine. Marinate for at least 2 hours or overnight.
3. Preheat the grill to high (450°F to 550°F).
4. Add the corn, peppers and onions to a bowl or platter and coat in the remaining 2 Tbsp. of oil, salt and pepper. Mix to combine.
5. Add the vegetables to the grill and cook for 4-5 minutes or until cooked and lightly browned. Remove from the grill. Remove the corn kernels from ears and medium dice the other vegetables. Add to a bowl and mix with lemon juice, cilantro, salt and pepper. Set aside.
6. Place the steak on the grill and cook for 4-5 minutes per side, or until dark grill marks have formed and the desired internal temperature is achieved. Remove from the grill and let it rest for 4-5 minutes before very thinly slicing it.
7. Serve the steak with the corn salsa and garnish with the cotija cheese.