Best Gingery Grilled Flank Steak With Orange Scallion Couscous Recipes

GINGERY GRILLED FLANK STEAK WITH COUSCOUS SALAD

Steps:

• Heat grill to medium-high. Rub the steak with 1 Tbsp oil, then the ginger. Season with 1/2 tsp each salt and pepper and let sit for 5 minutes.
• Meanwhile, using a vegetable peeler, remove 2 strips of orange zest. Thinly slice the zest and transfer to a medium bowl. Squeeze the juice from the orange into a small bowl; set aside. Add the couscous to the bowl with the zest. Add 1 cup tap water, cover and let sit for 10 minutes.
• Grill the steak, occasionally brushing with the orange juice, to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing.
• Fluff the couscous with a fork and fold in the scallions, remaining 1 Tbsp oil and 1/4 tsp each salt and pepper. Serve with the steak.

SOY SAUCE-MARINATED GRILLED FLANK STEAK AND SCALLIONS

Steps:

• Prepare a grill for medium-high heat; lightly oil grate. Pat steak dry and place on a rimmed baking sheet. Lightly score both sides of steak with the tip of a paring knife, making shallow parallel cuts (no deeper than an 1/8") about 1" apart and running across the grain of the meat (this will prevent the steak from curling as it cooks). Season generously all over with salt and pepper; let sit at room temperature at least 30 minutes and up to 1 hour.
• Meanwhile, toss scallions on another baking sheet with 2 Tbsp. olive oil to coat; season with salt and pepper.
• Whisk mirin, soy sauce, brown sugar, vinegar, Sriracha, and sesame oil in a medium bowl until sugar is dissolved; set marinade aside.
• Pat steak dry again (the salt will have drawn out more moisture) and rub with remaining 1 Tbsp. olive oil. Grill scallions, turning often, until tender and charred in spots, about 1 minute. Return to baking sheet. Grill steak, turning every 2 minutes or so, until medium-rare, 6-8 minutes. Transfer to a cutting board and let rest 10-15 minutes.
• Thinly slice steak crosswise and arrange on a rimmed platter; drizzle all of the juices that have collected on the cutting board over. Arrange grilled scallions on top of the steak, then pour reserved marinade over. Let sit at least 15 minutes and up to 1 hour before serving. To serve, sprinkle with sesame seeds as desired.

FLANK STEAK WITH COUSCOUS

Steps:

• Preheat broiler. Mix first 5 ingredients; rub over steak. Place on a broiler pan., Broil 2-3 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-8 minutes per side. Let stand 5 minutes., Meanwhile, cook couscous according to package directions. Stir in red pepper. Slice steak thinly across the grain; drizzle with dressing. Serve with couscous.

GRILLED FLANK STEAK WITH GINGER MARINADE

Steps:

• In a nonreactive dish or large resealable plastic bag, combine all ingredients except steak and mix thoroughly. Add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room temperature for 30 minutes. (If you are making ahead, cover, and place in refrigerator. Can be marinated up to 24 hours in refrigerator.)
• Once steak has marinated, remove from refrigerator and bring to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat. When pan is heated, remove steak from marinade, shake off excess, add to pan and cook for about 6 to 8 minutes per side for medium rare.
• Transfer to a cutting board, season with additional salt and freshly ground black pepper and let rest for 10 to 15 minutes. Slice thinly across the grain and serve.

SWEET AND SPICY GRILLED FLANK STEAK

Steps:

• In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
• Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
• When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.

ORANGE FLANK STEAK

Steps:

• In a large bowl, combine the first seven ingredients. Add the beef; turn to coat. Cover and refrigerate for 8 hours or overnight. , Broil steak 4-6 in. from the heat or grill, covered, over medium-hot heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium well, 145°). Let stand for 10 minutes. , Meanwhile, broil or grill orange slices for 2 minutes. To serve, thinly slice steak across the grain. Garnish with orange slices.

GRILLED FLANK STEAK WITH SCALLIONS

Steps:

• Whisk soy sauce, oil, lemon juice, garlic, and sliced scallions in a small bowl. Reserve 1/4 cup in a small bowl; cover, and refrigerate. Place steak in a nonreactive 9-by-13-inch dish, pour remaining marinade over meat, and turn steak to coat. Cover, and refrigerate overnight.
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 4 to 5 seconds.) Remove steak from marinade; discard marinade. Let steak stand, covered, at room temperature for 30 minutes. Season with salt and pepper, and grill to desired doneness, about 7 minutes per side for medium-rare. Transfer to a cutting board, and let stand for 10 minutes.
• Coat whole scallions with reserved marinade. Grill, turning frequently, until scallions are tender, about 2 minutes. Discard remaining marinade. Thinly slice steak against the grain, and serve with grilled scallions.

GINGERY GRILLED FLANK STEAK WITH ORANGE-SCALLION COUSCOUS

Steps:

• 1) Heat grill to medium-high. Rub steak with 1 Tbs olive oil, then ginger. 2) Season with 1/2 tsp each salt and pepper and let sit for 5 minutes. 3) Meanwhile, using a vegetable peeler, remove two strips of orange zest. Thinly slice zest and transfer to a medium bowl. Squeeze juice from orange into a small bowl; set aside. Add couscous to the bowl with the zest. Add 1 cup tap water, cover and let sit for 10 minutes. 4) Grill the steak, occasionally brushing with orange juice, to desired doneness. 4 to 6 minutes each side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes before slicing. 5) Fluff the couscous with a fork and fold in the scallions, remaining 1 Tbs oil and 1/4 tsp each salt and pepper. Serve with the steak.