FLANK STEAK WITH SMASHED POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes; drain.
- Meanwhile, combine the parsley, scallion, jalapeno, garlic, lemon zest and juice, 2 tablespoons olive oil and 1/2 teaspoon salt in a mini food processor; pulse until finely chopped. Transfer to a small bowl and set aside.
- Heat a large skillet over high heat and add 1 tablespoon olive oil. Season the steak with salt and pepper. Add to the skillet and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
- Add the remaining 1 tablespoon olive oil and the potatoes to the same skillet; gently smash the potatoes with the back of a wooden spoon. Cook, stirring occasionally, until golden brown and slightly crisp, about 5 minutes. Season with salt and pepper.
- Thinly slice the steak against the grain. Top with the parsley sauce and serve with the potatoes.
Nutrition Facts : Calories 480, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 90 milligrams, Sodium 240 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 35 grams, Sugar 3 grams
MARINATED GRILLED FLANK STEAK WITH BLT SMASHED POTATOES
Make and share this Marinated Grilled Flank Steak With BLT Smashed Potatoes recipe from Food.com.
Provided by ShortyBond
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce, and vinegar. Whisk in extra virgin olive oil. Place meat in shallow dish and coat evenly to marinade. Let stand 15 minutes.
- Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12-15 minutes until tender.
- Heat a grill pan or outdoor grill to high heat.
- Cut leek in half lengthwise. Chop into 1/2" pieces. Place leeks in a big bowl of water and release all the dirt from them with a good wash, separating all the layers. Drain leeks in a colander.
- Grill flank steak 6-7 minutes on each side.
- Put a drizzle of EVOO into a hot nonstick skillet over medium high heat. Cook bacon 3-5 minutes until it begins to crisp and has rendered most of it's fat.
- Add leeks to the skillet and cook 3-5 minutes more until the leeks are tender.
- Drain potatoes and return them to the hot pot. Smash the potatoes with the chicken stock or broth.
- Add the bacon and leeks to the potatoes and continue to smash. Carefully fold in tomatoes. Season with salt and pepper to your taste.
- Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain.
- Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream, if desired.
MARINATED GRILLED FLANK STEAK
Provided by Molly O'Neill
Categories dinner, main course
Time P1D
Yield 25 servings
Number Of Ingredients 9
Steps:
- Emulsify all the marinade ingredients in a blender or a food processor. Put the beef and the marinade in plastic bags, turning occasionally, 8 to 24 hours. Make a fire in a grill. Remove the meat from the marinade and pat it dry.
- Grill the meat 4 minutes on each side for medium-rare consistency. Let the steak sit 5 minutes before slicing into 1/4-inch strips, across the grain.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 724 milligrams, Sugar 15 grams
GINGER FLANK STEAK WITH WASABI SMASHED POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill pan or indoor/outdoor grill to high.
- Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.
- Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt, to taste.
- While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest.
- Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mash potato mounds with a garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest.
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