'flank steak' on Serious Eats

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

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

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

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'

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

Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak

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

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

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: Negimaki

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

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