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Entries tagged with 'flank steak'

Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese

Serious Eats J. Kenji López-Alt 2 comments

Butterflied flank steak rubbed with a garlicky chili rub, then layered with roasted green chilies and pepper jack cheese gets rolled, sliced, and grilled until smoky and charred. More

Grilled Stuffed Flank Steak With Pesto, Mozzarella, and Prosciutto

Serious Eats J. Kenji López-Alt 9 comments

Grilling and pesto are two of the quintessential flavors of summer. Here we combine the two by slathering a butterflied flank steak with fresh pesto, then layering it with mozzarella and prosciutto before slicing it into pinwheels and grilling it over hot coals. More

Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze

Serious Eats J. Kenji López-Alt 10 comments

Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce. More

Muffuletta-Style Grilled Stuffed Flank Steak (Stuffed With Salumi, Provolone, and Olive Salad)

Serious Eats J. Kenji López-Alt 6 comments

Inspired by the classic New Orleans muffuletta sandwich, we roll a butterflied flank steak with prosciutto, capicola, mortadella, provolone, and a punchy olive salad, then slice it into colorful pinwheels that get grilled over a hot fire. More

Slow Cooker Ropa Vieja With Black Beans and Rice

Serious Eats Jennifer Olvera 10 comments

Ropa vieja, the classic Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce, is a natural choice for the slow cooker, stewed all day and served with rice and beans. More

Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets

Serious Eats Jennifer Olvera 1 comment

Offering an update on traditional pesto, this minty rendition finishes marinated, grilled flank steak and is served with roasted golden beets. More

Pan-Seared Flank Steak with Shiitake Mushrooms and Pumpkin Seed Sauce

Serious Eats Nick Kindelsperger Post a comment

Whenever I'm looking for a side dish to pair with steak, my mind tends to gravitate toward mushrooms, since the two are such a fantastic pair. The only problem is a visual one: both are brown, making for a monochromatic dish. Steakhouses solve this problem by adding a completely unnecessary sprig of parsley; I decided to go all in and add as much green as possible, in the form of a lime-heavy pumpkin seed pesto. More

Marinated Flank Steak with Lemony Arugula and Feta Salad from 'Kitchen Garden Cookbook'

Serious Eats Kate Williams 2 comments

Jeanne Kelley's marinated and grilled flank steak with arugula salad comes from the "Spring" chapter in her new Kitchen Garden Cookbook. But with its clean flavors and almost effortless preparation, the dish lands squarely in the realm of summer cooking. What really makes this dish stand out is not the arugula—the real winner is Kelley's exotic, tangy sumac and lemon mixture, which performs double duty as marinade and salad dressing. More

Flank Steak With Blue Cheese-Honey Nectarines and Basil-Buttered Corn

Serious Eats Jennifer Olvera Post a comment

Flank steak is marinated in red wine vinaigrette and served with basil butter corn and grilled nectarines drizzled with honey and stuffed with blue cheese. More

Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak

Serious Eats Kate Williams 2 comments

For a big, rollicking holiday meal, a large beef or pork roast serves as an excellent centerpiece. But for those with a smaller holiday table, a more diminutive entree is warranted. Bruce Aidell's Spinach and Gorgonzola-Stuffed Flank Steak from The Great Meat Cookbook is just the ticket. The stuffing is a snap to throw together but full of funky blue cheese and earthy spinach. Since the cheese makes the filling sticky, it stays put when rolled up into a pounded (or butterflied) flank steak. A quick sear and 25 minutes of roasting later, and the elegant, yet reasonably-sized holiday roast can be on the table. More

Dinner Tonight: Stir-Fried Beef with Onions and Peppers

Serious Eats Nick Kindelsperger 1 comment

Picked out solely because I had some leftover flank steak in the fridge, this recipe from Grace Young's The Breath of a Wok turned out to be one of those great finds I can't wait to make again. (Actually, I've already made it twice in the past three days.) Though there is no spice, the pepper-laden sauce is a gusty pairing for the finely sliced beef. Balanced by the slightly sweet onions and bell peppers, the dish is whipped up quickly and fairly simply. More

Cook the Book: Arugula, Garlic and Green Onion Stuffed Flank Steak

Serious Eats Caroline Russock 1 comment

While serving up this Arugula, Garlic & Green Onion Stuffed Flank Steak last weekend, a friend of mine dubbed it an Argentine braciole. It was an astute observation considering the sizable Italian contingent in Argentina and after some research, the Argentine-Italian connection was even more apparent. Just like an Italian-American braciole, stuffed flank steak or matambre (that's hunger killer en español) can be filled with everything from rice to eggs, beans or veggies. More

Grilling: Mojo Marinated Flank Steak with Grilled Onions

Serious Eats Joshua Bousel 2 comments

After a string of skirt steaks, I decided to use the rest of my Mojo sauce to marinate a flank steak and see how it compared. Results: a beefy, tender steak with a slight tang from the acidic Mojo, but still not reaching the greatness of skirt. More

Cook the Book: Bloody Mary Flank Steak

Serious Eats Caroline Russock 4 comments

Guy Fieri knows how to knock 'em back. He's got a predilection for cheap canned beer, a private vineyard, and a serious thing for cooking with booze. This Bloody Mary Flank Steak from Guy Fieri Food is pretty much exactly what it sounds like—a flank steak marinated in a whole lot of Bloody Mary. More

Steakhouse-Style Grilled Marinated Flank Steak

Serious Eats J. Kenji López-Alt 2 comments

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him... More

Thai-Style Marinated Flank Steak and Herb Salad

Serious Eats J. Kenji López-Alt 2 comments

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

Grilled Marinated Flank Steak Fajitas

Serious Eats J. Kenji López-Alt 2 comments

You can go all out and serve these fajitas restaurant-style with grilled peppers and onions, but that's just gilding the lily--well-cooked meat doesn't need much more than a squeeze of lime, some chopped onions and cilantro, and s bit of fresh salsa. More

Tiki-Style Beef Teriyaki Skewers

Serious Eats J. Kenji López-Alt 9 comments

Note: Leftover sauce can be stored in the refrigerator in a sealed container indefinitely. For an even more tiki experience, serve the skewers on top of grilled pineapple slices with maraschino cherries.... More

Grilling: Negimaki

Serious Eats Joshua Bousel 23 comments

I've already outed my shameful seafood aversion. Yes, I am "that guy" who relies on teriyaki and tempura at standard Japanese restaurants. I switch it up sometimes though, getting negimakiscallions wrapped around thinly sliced flank steak in a teriyaki sauce—thinking of it as "meat sushi" so I fit in better with all my raw seafood eating comrades. More

The Secret Ingredient (Coffee): Coffee-Charred Flank Steak

Serious Eats Kerry Saretsky 17 comments

This flank steak is rubbed with chili for heat, sugar for sweetness, coffee for bitterness, pepper for spice, and salt. Together, with the char of a hot grill, the result is a juicy sliced steak with a complex and flavorful crust. More

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