Best Grilled Flank Steak With Spicy Pepper And Watermelon Salad Recipes

Grilled Flank Steak with Spicy Watermelon Salad image

Provided by Vickie Parks @Northwestgal

Categories Beef

Number Of Ingredients 18

FLANK STEAK MARINADE
1 1/2 tablespoon(s) fresh lime juice
1 tablespoon(s) grapeseedoil or olive oil
2 clove(s) garlic, pressed
1/2 to 1 teaspoon(s) sambal oelek or hot chili paste (use sparingingly, it packs some heat and can sneak up on you)
1/2 teaspoon(s) fresh ginger, peeled and grated
1/2 teaspoon(s) honey
1 1/2 pound(s) flank steak (or beef for london broil)
1 1/2 teaspoon(s) sea salt
1 1/2 teaspoon(s) black pepper
PEPPER-WATERMELON SALAD
1/4 cup(s) hot chili sauce (such as sriracha)
1/4 cup(s) grapeseed oil or olive oil
3 tablespoon(s) seasoned rice vinegar
1 1/4 teaspoon(s) honey
4 medium bell peppers, assorted colors, cut into 1/2-inch chunks
2 tablespoon(s) red jalapeno chili peppers, minced
2 cup(s) seedless watermon, cut into 1/2-inch cubes, thoroughly chilled

Steps:

Flank Steak Marinade: Whisk all ingredients except flank steak in 13x9-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill in refrigerator at least 4 hours or up to 1 day. Bring steak to room temperature, and season with sea salt and pepper before grilling.
For Pepper-Watermelon Salad: Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD: Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
To Grill: Prepare barbecue grill (high heat). Grill flank steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
To Serve: Toss chilled watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside.

Flank Steak with Watermelon Salad image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 9h

Yield 4 to 6 servings

Number Of Ingredients 22

1/4 cup grapeseed oil
1/4 cup white vinegar
1 teaspoon chopped fresh cilantro
1 teaspoon garlic paste
1 teaspoon salt
1 teaspoon freshly ground black pepper
Juice of 2 limes
1 jalapeno, sliced
One 2-pound flank steak
1/4 cup white vinegar
1 tablespoon honey
1 teaspoon granulated sugar
1 tablespoon grapeseed oil
Salt and freshly ground black pepper
1 cup cherry tomatoes, cut in half
1 cup medium-dice seedless watermelon
4 fresh mint leaves, thin sliced or chiffonade
Grapeseed oil, for frying
1/2 cup all-purpose flour
1 small onion, sliced in thin rings and soaked in ice water
Salt and freshly ground black pepper
Fresh cilantro sprigs, for garnish

Steps:

For the flank steak and marinade: Whisk together the grapeseed oil, white vinegar, cilantro, garlic, salt, pepper, lime juice and jalapenos in a medium bowl. Put the flank steak in large casserole pan, pour over the marinade and marinate, refrigerated, overnight.
For the watermelon salad: Mix together the vinegar, honey and sugar in a bowl and stir until the sugar is dissolved. Whisk in the oil and season with salt and pepper. Add the tomatoes, watermelon and mint and toss with the vinaigrette.
For the onion rings: Heat the oil in a heavy pan until a deep-fry thermometer inserted in the oil registers 375 degrees F. Put the flour in a medium bowl. Drain the onion rings completely, and then toss in the flour to coat. Tap off any excess flour, and then fry the onions until golden brown, 2 to 3 minutes. Drain on a paper towel, and then season lightly with salt and pepper.
To cook the flank steak, preheat a grill to medium-high heat. Remove the steak from the marinade, draining off any excess. (Removal of excess marinade will prevent flaming or charring of the steak during cooking.) Grill over high heat until medium rare, 8 to 9 minutes per side. Allow the steak to rest before slicing against the grain into thin slices.
Shingle some sliced steak on each plate. Spoon the watermelon salad on top. Garnish with onion rings and cilantro sprigs.