Grilled Flank Steak And Mushrooms With Compound Butter

Grilled Flank Steak And Mushrooms 

With Compound Brown ButterBrowning butter before turning it into a compound butter gives it a nutty sweetness that flatters both grilled steak and mushrooms. The recipe will make more butter than you need, but it freezes well and is excellent on everything from steamed cod to boiled lobster to baked potatoes. Grilled flat beans or green beans make a great side for this dish.

Ingredients:
1/2 lb (225 g) unsalted butter
2 small cloves garlic, grated on a rasp, divided
1/2 tsp (2 mL) fine sea salt, plus more for seasoning
1 tbsp (15 mL) finely grated lemon zest
1 tsp (5 mL) finely chopped thyme
2 tbsp (30 mL) finely chopped parsley
2 tsp (10 mL) fresh lemon juice
1 lb (455 g) flank steak
Freshly ground pepper to taste
1 lb (455 g) small cremini or button mushrooms
Lemon wedges for serving (optional)

Directions
In a large pan, melt butter over medium heat, stirring often, until beginning to foam. Cook, stirring constantly, until butter smells sweet and nutty, and turns golden brown, 3 to 5 minutes. Immediately pour butter into a large heatproof bowl.

Stir 1 clove garlic, 1/2 tsp (2 mL) salt, lemon zest, thyme and parsley into hot butter. Cool butter until it’s mostly solidified again—if your kitchen is warm, you might have to pop it in the fridge. Break up butter and beat with a hand mixer until whipped and emulsified.

Remove 1/3 cup (80 mL) butter for mushrooms. Cover and refrigerate until ready to use. Scrape remaining butter onto a piece of parchment paper. Form into a small log and wrap well, twisting ends to seal. Refrigerate for at least 4 hours or up to 1 week. (It will also keep in the freezer for up to 2 months.)

In a small bowl, mix remaining garlic and lemon juice, and rub all over steak. Season with salt and pepper. Set aside at room temperature while preparing rest of dish.

Preheat grill to high, about 500°F (260°C).

Melt 1/3 cup (80 mL) reserved compound butter. Place in bowl with mushrooms. Season with salt and pepper, and toss to coat. Thread evenly on 8 small metal or soaked wooden skewers.

Grill steak, with lid closed, until nicely seared, 2 to 3 minutes per side. Reduce heat to medium. Cook, flipping once, until it’s done to your liking, about 2 minutes for medium-rare. Transfer to a cutting board and place 2 to 3 slices of cold compound butter overtop. Tent
with foil and rest for 10 minutes.

While steak is resting, reduce heat on grill to medium-high, about 400°F (204°C).

Grill mushrooms, covered and turning occasionally, until lightly charred and tender, about 10 to 12 minutes. Transfer to a serving platter.

Slice steak against grain and transfer to serving platter with lemon wedges, if desired.   Serves 4

Grilled Flank Steak and Mushrooms With Compound Brown Butter

      

Grilled Flank Steak and Mushrooms

With Compound Brown Butter

Browning butter before turning it into a compound butter gives it a nutty sweetness that flatters both grilled steak and mushrooms. The recipe will make more butter than you need, but it freezes well and is excellent on everything from steamed cod to boiled lobster to baked potatoes. Grilled flat beans or green beans make a great side for this dish.
Ingredients
1/2 lb (225 g) unsalted butter
2 small cloves garlic, grated on a rasp, divided
1/2 tsp (2 mL) fine sea salt, plus more for seasoning
1 tbsp (15 mL) finely grated lemon zest
1 tsp (5 mL) finely chopped thyme
2 tbsp (30 mL) finely chopped parsley
2 tsp (10 mL) fresh lemon juice
1 lb (455 g) flank steak
Freshly ground pepper to taste
1 lb (455 g) small cremini or button mushrooms
Lemon wedges for serving (optional)
Directions:
In a large pan, melt butter over medium heat, stirring often, until beginning to foam. Cook, stirring constantly, until butter smells sweet and nutty, and turns golden brown, 3 to 5 minutes. Immediately pour butter into a large heatproof bowl.

Stir 1 clove garlic, 1/2 tsp (2 mL) salt, lemon zest, thyme and parsley into hot butter. Cool butter until it’s mostly solidified again—if your kitchen is warm, you might have to pop it in the fridge. Break up butter and beat with a hand mixer until whipped and emulsified.

Remove 1/3 cup (80 mL) butter for mushrooms. Cover and refrigerate until ready to use. Scrape remaining butter onto a piece of parchment paper. Form into a small log and wrap well, twisting ends to seal. Refrigerate for at least 4 hours or up to 1 week. (It will also keep in the freezer for up to 2 months.)

In a small bowl, mix remaining garlic and lemon juice, and rub all over steak. Season with salt and pepper. Set aside at room temperature while preparing rest of dish.

Preheat grill to high, about 500°F (260°C).

Melt 1/3 cup (80 mL) reserved compound butter. Place in bowl with mushrooms. Season with salt and pepper, and toss to coat. Thread evenly on 8 small metal or soaked wooden skewers.

Grill steak, with lid closed, until nicely seared, 2 to 3 minutes per side. Reduce heat to medium. Cook, flipping once, until it’s done to your liking, about 2 minutes for medium-rare. Transfer to a cutting board and place 2 to 3 slices of cold compound butter overtop. Tent
with foil and rest for 10 minutes.

While steak is resting, reduce heat on grill to medium-high, about 400°F (204°C).

Grill mushrooms, covered and turning occasionally, until lightly charred and tender, about 10 to 12 minutes. Transfer to a serving platter.

Slice steak against grain and transfer to serving platter with lemon wedges, if desired. Serves 4

Pomegranate Marinated Flank Steak

Pomegranate Marinated Flank Steak

The longer the flank steak marinates, the more flavorful it will be. Use the ziploc bag to keep the meat and vegetables fully coated in the marinade. Be sure to cut against the grain when slicing the meat. For the dipping sauce, never use the marinade from the steak; instead set aside a separate, unused portion of the sauce from the outset.

Ingredients:

1 1/2 pounds flank steak
2 teaspoons kosher salt
1 teaspoon black pepper
3/4 cup pomegranate molasses
1/3 cup extra virgin olive oil
1/2 teaspoon ground mustard
3 tablespoons brown sugar
1/2 teaspoon granulated garlic powder
1 orange bell pepper, sliced in 1-inch rounds
1 red bell pepper, sliced in 1-inch rounds
1 vidalia onion, sliced in 1-inch rounds
2 tablespoons neutral oil, such as canola, avocado, or safflower, to coat the grill

Directions:
With a fork, prick the flank steak all over. Season both sides of the steak with the salt and pepper.

In a small bowl, whisk the pomegranate molasses, olive oil, mustard, brown sugar, and garlic powder. Set aside about 1/3 of the sauce to use when serving the meat after grilling.
Pour the rest of the marinade in a gallon ziploc bag. Add the flank steak, pepper slices, and onion slices. Pushing out as much air as possible, close the bag and refrigerate the meat for at least 12 hours and up to 24 hours.

To grill the meat, coat the grill grates with the neutral oil using tongs and a bit of paper towel. Heat the grill to medium high.
Once the grill is hot, lay the flank steak, pepper and onion on the oil-coated grates. Grill for 6- to 8 minutes, then flip the steak and vegetables. Grill for another 6 minutes, or to 150 degrees at the center of the steak.

Brush the finished steak with some of the reserved sauce while it rests for 15 minutes. Slice the steak on an angle against the grain, and serve with more of the reserved sauce over top or on the side.

Pomegranate Marinated Flank Steak

   

Pomegranate Marinated Flank Steak

The longer the flank steak marinates, the more flavorful it will be. Use the ziploc bag to keep the meat and vegetables fully coated in the marinade. Be sure to cut against the grain when slicing the meat. For the dipping sauce, never use the marinade from the steak; instead set aside a separate, unused portion of the sauce from the outset.

Ingredients:

1 1/2 pounds flank steak
2 teaspoons kosher salt
1 teaspoon black pepper
3/4 cup pomegranate molasses
1/3 cup extra virgin olive oil
1/2 teaspoon ground mustard
3 tablespoons brown sugar
1/2 teaspoon granulated garlic powder
1 orange bell pepper, sliced in 1-inch rounds
1 red bell pepper, sliced in 1-inch rounds
1 vidalia onion, sliced in 1-inch rounds
2 tablespoons neutral oil, such as canola, avocado, or safflower, to coat the grill.

Directions

With a fork, prick the flank steak all over. Season both sides of the steak with the salt and pepper.

In a small bowl, whisk the pomegranate molasses, olive oil, mustard, brown sugar, and garlic powder. Set aside about 1/3 of the sauce to use when serving the meat after grilling.

Pour the rest of the marinade in a gallon ziploc bag. Add the flank steak, pepper slices, and onion slices. Pushing out as much air as possible, close the bag and refrigerate the meat for at least 12 hours and up to 24 hours.

To grill the meat, coat the grill grates with the neutral oil using tongs and a bit of paper towel. Heat the grill to medium high.

Once the grill is hot, lay the flank steak, pepper and onion on the oil-coated grates. Grill for 6- to 8 minutes, then flip the steak and vegetables. Grill for another 6 minutes, or to 150 degrees at the center of the steak.

Brush the finished steak with some of the reserved sauce while it rests for 15 minutes. Slice the steak on an angle against the grain, and serve with more of the reserved sauce over top or on the side.

Carne Asada

Carne Asada Recipe Notes:
If making under the broiler, save any pan juices to pour over leftovers during storage to help keep the meat moist.

This recipe calls for 1 1/2 to 2 pounds of meat, which will serve 4 to 6 people when served as a main dish, but the marinade can be stretched to cover a little over 3 pounds of meat, or whatever will comfortably fit in a gallon bag.

I’ve included stovetop instructions in the recipe just in case you don’t have a grill and don’t want to use the broiler, but it’s not my favorite way to cook carne asada since you have to do it in batches, and the high heat tends to make things smokey after a little while. Make sure to turn on your kitchen fan and open a window before starting or you might set off your fire alarm. (Don’t ask me how I know this… 😉 )
You might also enjoy Carnitas Tacos, Chipotle Chicken Tacos, and Basil and Garlic Steak Marinade.
A 
Special Equipment:
Liquid measuring cup optional, but nice to have
Instant-read thermometer optional, but nice to have
Foil if cooking under the broiler. 

Ingredients:
Marinade
1/2 cup orange juice bottled is fine
1/2 cup soy sauce low-sodium is fine
1/4 cup lemon juice bottled is fine
1/4 cup olive oil
2 tablespoons lime juice bottled is fine
2 cloves garlic pressed or diced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon black pepper
1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped, canned chipotle pepper optional
1/2 bunch fresh cilantro chopped, about 3/4-1 cup very loosely packed.

Meat
1 1/2 to 2 pounds skirt, flank, or flap steak

Directions:
Combine and stir together all marinade ingredients. Transfer meat into a large plastic bag or container and pour marinade over the top. Marinate for at least 4 hours, up to about 24, flipping the meat once halfway through.

In the Oven
Adjust top rack to about 4 inches below the broiler. Heat broiler on high. Place meat on a foil-lined heavy-duty baking sheet or broiling pan and broil 4 to 6 minutes per side. Pull at 135°F for medium-rare, 145°F for medium.

On the Stovetop
Turn on your kitchen fan and crack open a window. Heat a large skillet over medium-high heat and grease pan with a drizzle of vegetable oil. Cut meat into pan-size pieces and cook in batches, 4 to 8 minutes per side until done or the internal temperature reads 135°F for medium-rare, 145°F for medium. If the outside of your meat begins to cook too quickly or things start getting too smokey, turn heat down to medium.

On the Grill
Heat grill to medium-high heat and cook for 4 to 8 minutes per side, until the internal temperature reaches 135°F for mediu-rare, 145°F for medium.

Serve and enjoy!

Notes

Approximate nutritional information is for 2 pounds of skirt steak divided into 6 servings and assumes 10% marinade retention.

Flank Steaks With Red-Wine Sauce

Flank Steaks With Red-Wine Sauce

A buttery red wine-and-shallot sauce with a touch of sweetness from balsamic vinegar turns a simple, juicy flank steak into a special meal. 

Ingredients:

Two 12 oz. flank steaks, about 3/4 inch thick

Salt

Pepper

3 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

4 large shallots, thinly sliced

3/4 cup dry red wine

2 tablespoons balsamic vinegar

1 teaspoon sugar

Directions:

Season the steaks generously with salt and pepper. 

In a large cast iron skillet, melt 2 tablespoons of the butter. Add the steaks and cook over high heat, turning once, until medium-rare, 6 minutes total. 

Transfer to a carving board and let rest for 10 minutes.

Meanwhile, in a medium saucepan, melt 2 tablespoons of the butter in the olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until softened and lightly browned, about 8 minutes. 

Add the red wine, vinegar and sugar and simmer until reduced by half, 3 to 5 minutes. 

Remove from the heat and whisk in the remaining 1 tablespoon of butter. Season the sauce with salt and pepper.

Slice the steaks across the grain and serve with the sauce.

 Suggested Pairing

Pair this dish with a lively Brouilly from Beaujolais, which matches the steak in juiciness and has enough acidity to cut through the fat.

Beef-Broccoli Fried Rice

Beef - Broccoli Fried Rice

Ingredients:
4 servings

1 lb flank steak, sliced into strips
¼ cup soy sauce, plus 3 tablespoons, divided
2 tablespoons sesame oil, divided
2 tablespoons minced garlic, divided
1 tablespoon brown sugar
½ cup of water
1 tablespoon cornstarch
2 teaspoons oil
½ cup onion
1 cup broccoli floret
3 eggs, beaten
2 cups cooked white rice
pepper, to taste
sliced scallions, for garnish


Directions:

Pour ¼ cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon of garlic, the brown sugar, water, and cornstarch over the sliced flank steak. Mix well, then let marinate in the refrigerator for at least 1 hour.
In a wok or deep skillet, cook the beef and marinade thoroughly, then set aside.

In the same pan, heat the oil over medium heat. Sauté the onion, remaining tablespoon of garlic, and broccoli until the onion is translucent. Push the cooked vegetables to the side of the pan.

Beat the eggs and pour into the empty half of the pan. Scramble the eggs and mix with the rest of the vegetables.

Add the rice, remaining 3 tablespoons of soy sauce, remaining tablespoon of sesame oil, pepper, and the cooked beef. Mix well and let the rice cook until slightly crispy.

Serve garnished with scallions.

Peppercorn Garlic Rubbed Grilled Flank With Bacon Balsamic Glaze

Peppercorn Garlic Rubbed Grilled 

Flank With Bacon Balsamic Glaze
Creamy Roasted-Scented Polenta

2 T. multi colored peppercorns, cracked 
1 (2 lb.) flank steak
Salt to taste
2 tsp. garlic granules
2 T. grapeseed or vegetable oil
4 slices bacon, diced
1/2 cup balsamic vinegar
1/2 cup reduced-sodium beef broth 2 tsp. cornstarch
2 T. chopped fresh parsley

Serves 4.

1. Rub both sides of the flank steak with cracked peppercorns, salt and garlic granules. Dab or brush with the oil. Grill steak 5 to 7 minutes per side to desired doneness. Let stand rest for 10 minutes before slicing crosswise into thin slices.

2. While steak is cooking, place bacon in a large skillet and cook over medium heat until browned and crisp. Add balsamic vinegar and bring to a simmer; cook for about 5 minutes until liquid reduces and thickens. Whisk cornstarch into broth and whisk into the pan. Simmer 2 minutes or until thickened. Serve sauce spooned over sliced meat topped with a sprinkle of parsley and a side of Polenta.

Creamy Rosemary-Scented Polenta

5 cups chicken broth
2 cloves garlic, minced
2 tsp. chopped fresh rosemary
1 1/2 cups yellow corn meal
1 cup chopped fresh spinach
1/2 cup heavy whipping cream
1/2 cup freshly grated Parmesan cheese

Serves 4 to 6.

Place chicken broth, garlic and rosemary in a large saucepan or Dutch oven and bring to a boil. Gradually whisk in the cornmeal. Reduce heat and simmer until mixture thickens, stirring constantly, about 5 minutes. Add spinach and stir until wilted.

Add cream and simmer until almost absorbed and polenta is cooked. Add parmesan and stir until cheese melts.

Grilled Flank Steak with Roasted Tomato Pesto

Grilled Flank Steak with Roasted Tomato Pesto
	Serve the steak at room temperature. You can use other steak such as hangar, if you prefer. The meatiness of the steak and the richness of the pesto match the flavors in Cabernet Sauvignon perfectly. Ingredients: 1 tbsp. Dijon mustard 2 tbsp. soy sauce 1 tsp. chopped fresh rosemary ½ tsp. chili powder 2 tbsp. vegetable oil 1½ lbs. flank steak * ROASTED TOMATO PESTO 2 cups cherry tomatoes cut in half ⅓ cup olive oil Salt and freshly ground pepper 1 tbsp. chopped garlic ¼ cup chopped parsley ¼ cup chopped coriander or mint leaves ½ cup grated Parmesan * Directions: 1 Combine Dijon, soy sauce, rosemary, chili powder and vegetable oil in a small bowl. Lay flank steak in a shallow dish and coat with marinade.  Leave for 1 hour. * 2 Preheat oven to 350°F.  * 3 Toss tomatoes with 1 tbsp (15 mL) olive oil, reserving remainder, and season with salt and pepper. Spread on a baking sheet, flesh-side up. Bake for 10 to 12 minutes or until shrivelled but still juicy. Let cool for 5 minutes. * 4 Add tomatoes to food processor along with garlic, parsley, coriander or mint and remaining olive oil. Whirl until chunky and season well  with salt and pepper. Stir in Parmesan and reserve. * 5 Preheat grill to high. Place the steak on grill and sear for 1 minute. Close lid and grill for 4 minutes. Turn over and grill for another 4 to 5 minutes or until  medium-rare.  * 6 Let steak cool. Thinly slice against the grain and serve with tomato pesto. * Serves 12 as a tasting dish size.