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How To make Grilled Flank Steak w/ Tomato Ginger Vinagrette
1 c Olive oil, divided
6 Cloves garlic, finely
-chopped and divided 1/4 c Balsamic vinegar, divided
2 tb Lemon juice
3 1/2 tb Grated fresh ginger, divided
2 tb Soy sauce
1 lb Flank steak
1/4 ts Salt
1 cn (14 1/2-ounce) DEL MONTE
-FreshCut Diced Tomatoes, -undrained 1 tb Hickory-flavored barbecue
-sauce Combine 2/3 cup oil, 5 cloves garlic,1 tablespoon balsamic vinegar, lemon juice, 2 tablespoons ginger, and soy sauce in a shallow baking dish. Add steak, turning to coat. Cover and refrigerate overnight, turning occasionally. Drain tomatoes, reserving tomatoes and juice separately. Combine remaining 1/3 cup oil, 1 clove garlic, 3 tablespoons balsamic vinegar, 1 1/2 tablespoons ginger, salt, barbecue sauce, and reserved tomato juice in container of an electric blender; cover and process until smooth. Pour into a bowl; add reserved tomatoes. Cover and refrigerate until ready to serve. Place steak on cooking grate; grill over medium-hot coals (350
How To make Grilled Flank Steak w/ Tomato Ginger Vinagrette's Videos
Ginger Steak With Tomato & Wild Rocket Salad - The Punkrock-Kitchen (even Punks have a good taste)
Ingredients I was using in this video:
For the Marinade:
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2 tblsp Dark Soy Sauce
2 tblsp Sunflower Oil
1 Thumbsize Piece Of Fresh Root Ginger
1/2 tsp Brown Sugar
Black Pepper, Freshly Ground
For the Salad:
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450g Cherry Tomatoes, On The Vine
70g Wild Rocket
1 tblsp Lemon Juice
2 tblsp Balsamic Vinegar
9 tblsp Olive Oil, Extra Virgin
Maldon Sea Salt
Black Pepper, Freshly Ground
Also Needed:
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4 Sirloin Steaks (~227g Each)
Method:
Making the marinated Steaks:
Finely grate the ginger.
Place the steaks in a shallow dish. Mix all marinade ingredients together and season with black pepper. Pour the marinade over the steaks, cover and refrigerate for at least 1 hour or, even better, overnight.
Making the salad:
Slice the small tomatoes in half and the larger ones into quarters.
Combine the lemon juice, balsamic and olive oil in a small bowl. Season with salt and pepper and stir well.
Transfer the tomatoes and rocket to a bowl and drizzle with the dressing. Toss well.
Making the steaks:
Brush a heavy-based frying pan or a ridged griddle with oil and heat over a high heat until smoking. Fry the steaks 2 on one side, then flip and frying for a further 2 minutes. Flip again and fry for another 2 minutes. Flip the steak again and fry for the last 2 minutes (for a medium steak). Remove from the pan and allow to rest for 5 minutes, then serve the steaks on a bed of the tomato & wild rocket salad (and maybe a slice of Ciabatta?).
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Home Cooking with Foodland: Grilled Flank Steak, Creamy Smashed Cucumbers and Sangria
Join Chef Keoni in his home kitchen as he demonstrates how to make Grilled Flank Steak, Creamy Smashed Cucumbers and Sangria.
Ingredients and Instructions (Serves 4):
Grilled Flank Steak
Ingredients:
• 1-1/2 pounds flank steak, or your favorite cut of steak
• Ala'e or coarse sea salt, as needed
• Garlic powder, as needed
• Onion powder, as needed
• Fresh ground pepper, as needed
• 1 tablespoon olive oil
Ingredients:
1. Prepare your grill according to fuel type, gas or wood.
2. Season the steak with salt, garlic powder, onion, pepper and drizzle with olive oil.
3. Grill to desired temp. 120 for medium rare.
4. Allow the steak to rest 5-10 minutes. Slice on a bias, against the grain. Serve.
Smashed Cucumber Salad with Creamy Sesame Dressing
Ingredients:
• 3 Japanese cucumbers, look for the smaller skinny ones
• 1 teaspoon salt
• 1/2 teaspoon fresh cracked pepper
• 1 pinch sugar
• 1 tablespoon rice wine vinegar, or more to taste
• 1 dash sesame oil
• 1 dollop mayonnaise
• 1 dash toasted sesame seeds
• 1 tablespoon sliced green onions
Instructions:
1. Using a rolling pin or similar, smash the cucumbers just enough to bruise them.
2. Break the cucumber up into bite size pieces. Place in a mixing bowl.
3. Add in the remaining ingredients, and toss.
4. Adjust seasoning to preference.
Optional: garnish with more sesame seeds and sliced green onions.
Basic Red Wine Sangria
Ingredients:
• 1 bottle good quality red wine
• 1/3 cup triple sec, gran marnier or cointreau
• 1 cup brandy
• 1/4 cup sugar
• 1 cup orange juice
• 1 orange, sliced
• 1 lemon, sliced
• 1 lime, sliced
• 1 apple, sliced
• 1 cup berries, your choice
Instructions:
1. Combine ingredients and refrigerate for 24 hours.
2. Serve in glasses with some of the fruit.
Note: Directions are meant as a general guide. Chef Keoni may improvise slightly during class.
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
Quick Skirt Steak with Buderim Ginger Sauce, Marmalade and Refresher Cordial
A quick and easy recipe that combines punchy flavours, tender beef and fresh salad to leave everyone wanting more! See the full recipe here -
How to Make Ree's Ginger Steak Salad
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Chilli Beef Lettuce Wraps | Gordon Ramsay
This dish is fun to make and eat, perfect for parties. Spicy mince, seasoned beautifully, crisped up and served in lettuce wraps.
#GordonRamsay #Cooking
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