Best Pan Broiled Flank Steak Salsa Salad Recipes

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FLANK STEAK WITH SALSA VERDE



Flank Steak with Salsa Verde image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 cups loosely packed fresh parsley
3 scallions, coarsely chopped
2 tablespoons capers, drained
Zest and juice of 1/2 lemon
2 anchovy fillets
2 cloves garlic, smashed
1/2 teaspoon dijon mustard
1/3 cup extra-virgin olive oil, plus more for the grill
Kosher salt
1 flank steak (about 1 1/2 pounds)
Freshly ground pepper
2 or 3 medium tomatoes

Steps:

  • Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
  • Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
  • Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

PAN BROILED FLANK STEAK



Pan Broiled Flank Steak image

Provided by Food Network

Time 10m

Yield 2 servings

Number Of Ingredients 2

12 ounces flank steak, at room temperature
Coarse salt

Steps:

  • Heat iron skillet over high heat with coarse salt scattered on bottom of pan. Add steak and pan broil 4 to 5 minutes a side for rare and 6 to 7 minutes for medium; DON'T COOK UNTIL WELL DONE OR STEAK WILL BE LIKE SHOE LEATHER
  • When done, remove to a cutting board and let rest for a minute; cut across the grain into broad thin slices.

SIMPLE BROILED FLANK STEAK WITH HERB OIL



Simple Broiled Flank Steak with Herb Oil image

Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar
1 clove garlic, minced
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 flank steak, 1 1/2- to 2-pounds

Steps:

  • Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
  • Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
  • Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
  • Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.

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