Best Grilled Flank Steak On Ciabatta With Red Peppers Recipes

CIABATTA CHEESE STEAKS WITH THE WORKS

Steps:

• Leave the steaks on the counter, to take chill off, while the grill or grill pan heats up to medium-high. Coat the steaks with extra-virgin olive oil and grill seasoning.
• Heat 2 tablespoons, 2 turns of the pan, extra-virgin olive oil in a skillet over medium-high heat. Add the cubanelle peppers, the garlic and onions and cook until very tender, 10 to 12 minutes. Add a splash of hot pepper juice and the hot pepper rings and remove from the heat.
• Heat oven to 250 degrees F.
• While the peppers cook, put the steaks on the hot grill and cook 10 minutes for rare, 2 minutes longer for each level of desired doneness, turning once about midway during the cook time. Meanwhile heat up a sauce pot over medium heat and add the butter. When the butter has melted, whisk in the flour and stir for 1 minute. Whisk in the milk and season with salt, pepper and nutmeg, to taste. Thicken the sauce for a couple of minutes, then reduce the heat to low.
• When the steaks are cooked to desired doneness, remove them to a cutting board and let rest for 5 minutes. Thinly slice on an angle against the grain of the meat. While the meat rests, warm the bread in the oven. Stir the cheese into sauce.
• To serve, split the bread lengthwise and spread the steak slices evenly across the bottoms of the bread. Top the steak with the sauce and the peppers and onions. Cover with the bread tops and cut the ciabatta into 4 equal portions

GRILLED TENDER FLANK STEAK

Steps:

• In a large shallow bowl, combine the soy sauce, lemon juice, honey and garlic; add steak. Turn to coat; cover and refrigerate for 6-8 hours., Drain and discard marinade. Broil 4-6 in. from the heat or grill over medium heat until meat reaches desired doneness, 8-10 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice steak across the grain.

FLANK STEAK AND RED ONION

Steps:

• Heat grill to high. Rub both sides of steak with oil, and season generously with salt and pepper. Grill for 5 to 7 minutes per side for medium-rare. Let rest for 10 minutes.
• Meanwhile, drizzle onion slices with oil, and season with salt and pepper. Grill, turning occasionally, until cooked through, 6 to 8 minutes per side.
• Thinly slice meat across the grain, and serve topped with grilled onion.

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES

Steps:

• Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
• Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

GRILLED FLANK STEAK WITH RED PEPPER PESTO

Steps:

• Mix the oil, vinegar, garlic, salt and pepper together, and brush the mixture on the flank steak. Cover and refrigerate for 1 hour or overnight.
• Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the raw red pepper, shallot, and garlic and season with salt and pepper. Cook until the peppers soften, about 5 minutes.
• Add the roasted red peppers and vinegar and cook for 5 minutes more.
• Remove from heat, cool and stir in the basil and the pine nuts.(this can be stored in the refrigerator for up to 1 week. It should be served at room temperature.).
• Preheat the grill to high heat.
• Grill the flank steak for 4 to 8 minutes on each side, depending on the desired doneness. Let the steak rest on a carving plate for 1 or 2 minutes before slicing.
• Slice the steak on the bias and serve it with the red pepper pesto.
• For an Asian twist: Substitute 1 tablespoons soy sauce for the balsamic vinegar. Also, add 1 tsp.minced ginger and Dijon mustard to the marinade.

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS

Steps:

• In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 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°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

MUSTARD-MARINATED FLANK STEAK

Steps:

• Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
• In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
• Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
• Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.

GRILLED FLANK STEAK ON CIABATTA WITH RED PEPPERS

Steps:

• Smear flank steak with 2 tablespoons olive oil, massage with paprika and season with salt and pepper. Set aside. Combine 11/2 tablespoons of the tapenade with the parsley and 2 tablespoons of the oil. Set aside.
• Heat remaining oil in a large skillet. Add onion and sauté on medium until soft. Add garlic, sauté briefly, then add peppers. Reduce heat to low and sauté gently until very tender, about 30 minutes. Stir occasionally. Stir in wine and remaining tapenade, cook briefly, then remove from heat.
• Heat grill to hot. When peppers are done, put steak on grill and sear fairly close to the heat, 2 to 3 minutes per side for medium-rare. Timing is tricky because it depends on the fire and the thickness of the meat, but you can make a diagonal cut at one end of the steak to gauge doneness.
• Transfer steak to a cutting board and place ciabatta halves, cut side down, on the grill to toast. Watch closely. Smear toasted ciabatta with the reserved tapenade and parsley from Step 1. Slice steak thin on the bias and arrange slices on the ciabatta. Reheat peppers and spoon on top of the steak. Cut each ciabatta half in six pieces, arrange on a platter and serve.