Balsamic Marinated Flank Steak
Flank Steak benefits from a tenderizing marinade of balsamic vinegar, basil, Dijon mustard and garlic. Recipe at
Balsamic Marinated Flank Steak - recipe below
For the Marinade:
1/2 cup Balsamic Vinegar of Modena
2 tablespoons Dijon Mustard
1 tablespoons Worcestershire
1 tablespoon Fresh Rosemary leaves
2 tablespoons Fresh Oregano leaves
3 cloves Garlic
1/4 cup Extra Virgin Olive Oil
3/4 cup Neutral oil such as canola or sunflower
3 lb. Flank Steak
In a blender, combine the garlic, rosemary, oregano, mustard, worcestershire and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
Add the meat to a glass or ceramic baking dish and pour all but 1/2 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
Grill over hot flame 10-12 minutes or an internal temperature of 125 degrees. Slice thinly to serve, and use remaining vinaigrette for a steak sauce.
Serves 6-8 people
Recipe by:
Steven Caravelli
Realtor - Associate
StevenCaravelli.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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How To Make The Best Skirt Steak | Chef Jean-Pierre
Hello There Friends, Today I am going to show you How To Make the Best Skirt Steak that I've ever made for myself! I use a grill pan but you can certainly do it on a Grill or a Barebeque. Make sure to let the Steak marinate for a while so it can soak up all those wonderful flavours! Let me know what you think in the comments down below.
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Bobby Flay's Flank Steak with Balsamic BBQ Sauce | Grill It! with Bobby Flay | Food Network
Bobby makes a delicious open-faced sandwich with tender flank steak, homemade balsamic bbq sauce and Monterey jack cheese!
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Fans of Bobby Flay stop him at every corner, begging for a chance to cook with the chef – and now they can. Thirteen lucky Food Network viewers, all known for their own grill mastery, have been chosen to cook alongside the grilling guru himself in Grill It! with Bobby Flay. In each episode, the guest griller's best recipe is the food of the day. The twist is that Chef Flay has no clue about the food of choice until the guest arrives, so he has to whip up his own recipe on the fly. It isn't about the competition; it's about the opportunity of a lifetime – to grill it with one of the best pit masters around
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Flank Steak with Balsamic BBQ Sauce
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 2 hr 5 min
Prep: 25 min
Inactive: 40 min
Cook: 1 hr
Yield: 4 servings
Ingredients
3 cups balsamic vinegar
4 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup ketchup
1/3 cup water
2 tablespoons ancho chili powder
1 tablespoon paprika
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Pinch salt and freshly ground black pepper, plus more for seasoning
1 (2-pound) flank steak
Cheesy bread:
1 French baguette, sliced
Olive oil
Salt and freshly ground black pepper
1 cup grated Monterey jack cheese
Sliced scallions, for garnish
Directions
Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside.
Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
Heat the grill to high.
Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices.
Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
Arrange the flank steak slices on the bread and garnish with sliced scallions before serving.
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Bobby Flay's Flank Steak with Balsamic BBQ Sauce | Grill It! with Bobby Flay | Food Network
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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