Best Flank Steak With Broccoli Mac And Cheese Recipes

SLOW COOKER FLANK STEAK

Steps:

• Grease a 6 quart crockpot with cooking spray, then pour in olive oil. Set aside.
• In a medium sized bowl, whisk together brown sugar, chili powder, ranch mix, paprika, salt, and cayenne. This is our spice rub.
• Rub a few spoonfuls of the spice rub onto the steak to fully coat it.
• Place steak into the prepared crockpot, then sprinkle on remaining spice rub.
• Cover and cook on HIGH for 4 hours or LOW for 8 hours.
• Remove steak from the crockpot and use a sharp knife to slice it into strips against the grain (this will basically shred your steak, but will prevent it from creating long and stringy pieces).
• Serve as desired - on a bun, in a quesadilla, over mashed potatoes, on top of Mac and cheese, as nachos, etc. with a drizzle of homemade honey mustard sauce, if desired!

BETTER THAN TAKE OUT BEEF AND BROCCOLI

Steps:

• Trim excess fat off the flank steak, cut into 1 1/2 to 2-inch slices against the grain. Mix the baking soda, sugar, cornstarch, soy sauce, water, and oil in a bowl and whisk together. Add cut steak to a gallon sized zip lock bag and pour in the marinade. Massage the marinade into the meat so all of it is covered. Place in fridge and let marinate for 1 hour.
• First, mix the "gravy" by placing the soy, stock, brown sugar, garlic, ginger, vinegar and flour into a small bowl, whisk to combine until there are no lumps of flour. Set aside.
• In a large, heavy bottom skillet, heat over high temp until very hot. Place 2 Tablespoons of the oil into skillet. Place broccoli into the oil, very carefully (make sure broccoli is COMPLETELY dry or you will get hot oil splattered all over). Saute broccoli for 3 minutes, stirring occasionally. Place broccoli on a plate and set aside.
• Keeping the heat over high heat, add in the remaining vegetable oil. VERY CAREFULLY add in the marinated steak and half of the sauce. Make sure beef covers the bottom of the pan and let sit for 1 minute to form a good sear. Stir and flatten to cover the bottom of the pan again, sear for another minute. Keep doing this until beef is nicely seared and cooked through, there is no pink left. the can take 8-10 minutes.
• Add in the broccoli and the remaining sauce. Toss to coat and let cook one additional minute. Serve with your favorite sides, enjoy!

EDDIE JACKSON'S FLANK STEAK

Steps:

• To make the marinade, combine the oil, vinegar, garlic, mustard, oregano, parsley, rosemary, Worcestershire and some salt and pepper in a food processor and pulse until the garlic and herbs are incorporated in the oil.
• Place the steaks in a ziptop bag, pour the marinade over the steaks and marinate at least 30 minutes and up to overnight.
• Before grilling, remove the steaks from the bag and pour the remaining marinade into a small pan. Bring the marinade to a boil, lower to a simmer and cook for 2 to 3 minutes. Use this sauce to drizzle on the steaks as soon as you remove them from the grill.
• Prepare a gas or charcoal grill for high heat. When up to temperature, grease the grates with a little oil, then place the steaks over the hottest part of the grill. Depending on the thickness of the steaks and the temperature of the grill, the steaks should grill about 3 minutes per side for medium rare (flank steak is best served medium rare). Remove the steaks from the grill, drizzle with the sauce and let them rest for 5 to 7 minutes.

CHARRED STEAK AND BROCCOLINI WITH CHEESE SAUCE

Steps:

• Preheat oven to 450°F. Season steaks all over with pepper and 1 1/2 tsp. kosher salt. Let sit 10 minutes.
• Meanwhile, toss broccolini, oil, and 1/2 tsp. kosher salt on a rimmed baking sheet to combine. Spread out in a single layer and set aside.
• Using tongs if needed, hold both steaks together fat cap side down in a large ovenproof skillet, then set over high heat. Cook until pan is coated in fat, about 4 minutes. Lay steaks flat and continue to sear until deeply browned, about 3 minutes per side. Transfer skillet to oven and roast steaks until an instant-read thermometer inserted into the thickest part registers 120°F for medium-rare, 6-8 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.
• While steaks are resting, roast reserved broccolini until crisp-tender and lightly charred, about 10 minutes.
• Heat cheese, cream cheese, milk, nutmeg, cayenne, and remaining 1/4 tsp. kosher salt in a medium saucepan over medium, whisking constantly, until a smooth sauce forms, about 5 minutes.
• Divide sauce among plates. Top with broccolini and steaks; sprinkle with sea salt.