Gather all ingredients and equipment.
Preheat a grill on medium-high heat.
Evenly coat the flank steak with the oil, salt, and pepper on both sides.
Grill the steak for at least 3 minutes on each side. For a medium-rare steak, the internal temperature should reach 130-135ºF.
Remove the steak from the grill and allow it to rest for 5 minutes. Thinly slice the steak against the grain and serve 4 ounces of steak with 1 tablespoon of chimichurri.
Gather all ingredients and equipment.
Preheat a grill on medium-high heat.
Evenly coat the flank steak with the oil, salt, and pepper on both sides.
Grill the steak for at least 3 minutes on each side. For a medium-rare steak, the internal temperature should reach 130-135ºF.
Remove the steak from the grill and allow it to rest for 5 minutes. Thinly slice the steak against the grain and serve 4 ounces of steak with 1 tablespoon of chimichurri.
Gather all ingredients and equipment.
Heat large saute pan over medium heat with canola oil.
Season the flank steak on both sides with salt and pepper and add the steak to the hot pan. Sear the steak on either side until golden brown, about 3-4 minutes per side.
Remove the steak from the pan after searing and allow to rest for 10 minutes.
While steak is resting, add the onion and mushrooms and sauté the vegetables for 5 – 8 minutes or until the mushrooms and onions start to turn golden brown.
Add the garlic and sauté for an additional 1 -2 minutes. Evenly coat the vegetables by dusting them with the flour and stir well.
Add the red wine and use the wooden spoon to scrape any brown bits from the bottom of the pan. Immediately add the stock, water, and thyme.
Slice steak against the grain and add back to the pan with the vegetables. Bring the liquid to a boil then reduce it to a simmer. Simmer the liquid for 12-15 minutes, until thickened.
While the sauce is simmering, fill a pot with 4 to 6 quarts of water and place on burner to boil.
When the water boils, add the pasta and cook until al dente (per package directions). Strain.
When the sauce is thickened, remove the pan with the sauce from the heat. Add the mustard and yogurt. Stir vigorously so the ingredients become fully incorporated.
Toss noodles into the sauce and serve.
Gather all ingredients and equipment.
Heat large saute pan over medium heat with canola oil.
Season the flank steak on both sides with salt and pepper and add the steak to the hot pan. Sear the steak on either side until golden brown, about 3-4 minutes per side.
Remove the steak from the pan after searing and allow to rest for 10 minutes.
While steak is resting, add the onion and mushrooms and sauté the vegetables for 5 – 8 minutes or until the mushrooms and onions start to turn golden brown.
Add the garlic and sauté for an additional 1 -2 minutes. Evenly coat the vegetables by dusting them with the flour and stir well.
Add the red wine and use the wooden spoon to scrape any brown bits from the bottom of the pan. Immediately add the stock, water, and thyme.
Slice steak against the grain and add back to the pan with the vegetables. Bring the liquid to a boil then reduce it to a simmer. Simmer the liquid for 12-15 minutes, until thickened.
While the sauce is simmering, fill a pot with 4 to 6 quarts of water and place on burner to boil.
When the water boils, add the pasta and cook until al dente (per package directions). Strain.
When the sauce is thickened, remove the pan with the sauce from the heat. Add the mustard and yogurt. Stir vigorously so the ingredients become fully incorporated.
Toss noodles into the sauce and serve.
Gather all ingredients and equipment.
Preheat a grill on medium-high heat.
Evenly coat the flank steak with the oil, salt, and pepper on both sides.
Grill the steak for at least 3 minutes on each side. For a medium-rare steak, the internal temperature should reach 130-135ºF.
Remove the steak from the grill and allow it to rest for 5 minutes. Thinly slice the steak against the grain and serve 4 ounces of steak with 1 tablespoon of chimichurri.
Gather all ingredients and equipment.
In a gallon zipper bag, combine the marinade ingredients. Seal bag and shake to evenly distribute.
Add the flank steak to the bag and squeeze out the air while you reseal the bag. Make sure to gently toss or massage the bag to ensure the steak is evenly covered with the marinade.
Refrigerate at least 2 hours, but for best results overnight – or up to 24 hours.
Preheat grill on high. Once the grill reaches 450°F place the steak on the grill and turn the temperature down. If the grill allows, place the two outside burners on medium and leave the center burner off.
Cook until the internal temperature is 130°F – 135°F for medium rare and 145°F for medium.
Remove from grill and let rest for 5 – 10 minutes before slicing.
To slice flank steak cut across the meat fiber grain. Slices should be thin, about 1/4 inch.
Heat water in a medium stock-pot over high heat until it is at a shiver. Add pearl onions and cook for about ten minutes. Drain and place the onions in a large stock pot.
Preheat oven to 400°F.
Mix flour, salt and pepper in a paper bag. Toss the cubes of flank steak in the flour, coating well.
Coat a large skillet with cooking spray and heat over medium-high heat. Add cubes of flank steak and cook, turning until all sides are brown. Do not overcrowd the beef or the meat will steam and not brown. Remove the meat to the stock pot as it browns.
Add the onions to the skillet and cook until they are soft and brown. Add them to the stock pot.
Add the lemon juice and Worcestershire sauce to the skillet and deglaze the pan, scraping up anything stuck to the bottom of the pan. Add the deglazing liquid to the stock pot.
Add carrots, bay leaves, potatoes, allspice and water to the stock-pot.
Place covered pot in the oven and reduce heat to 400°F.
Cook for one hour stirring gently every fifteen minutes.
Place a large skillet in the oven and preheat to 400°F.
When the oven is hot spray the pan lightly with oil. Add the flank steak and return the pan to the oven.
Cook for about 8 minutes on the first side and another 6 to 8 minutes after turning. Remove the steak from the pan and place on a cutting board to rest.
Place the pan on the range over medium-high heat. Add the olive oil, garlic and shallot. Cook for about 2 minutes. Add the chicken stock, mustard, salt and pepper. Cook on medium high and reduce by about 1/2.
Slice the flank steak very thin. Add any juices from the cutting board to the sauce. Serve topped with sauce.
Place a large skillet over medium high heat.
Add the olive oil and onion and cook for about 5 minutes. Toss frequently.
Add the red bell pepper and cook for about 2 minutes. Toss frequently.
Add the beef and brown it on all sides, then add the cumin, chili powder, chipotle, beer, water, salt, and pepper.
Stir and reduce the heat to medium.
Cover and simmer for 30 minutes. Stir occasionally.
Uncover and simmer for another 15 minutes until most of the sauce is reduced.
Serve with lettuce and tomatoes in taco shells.
Preheat the oven to 325°F.
Place the peppers on a piece of foil in the oven. Roast for about 40 minutes. Turn every 10 minutes and they are done when the skin is browned but not blackened. The skin should have a puckered look to it.
Remove the peppers from the oven and place in a paper bag. After about 15 minutes tear open the bag and the outer skin will slip off.
Seed and core the peppers and set them aside, each on its own plate. (These are the plates you will serve on.)
While the peppers are cooking, place the fennel and oregano in a mortar and pestle or a blender.
Crush until powdered.
Mix together with the cumin, paprika, salt and pepper.
Rub the spice mixture onto the beef until well coated.
Place a large skillet in the oven and preheat to 400°F.
When the pan is hot, add the oil. Add the steak to the pan.
Roast on each side for 5 to 7 minutes.
Remove the pan from the oven and place each steak on top of the bell peppers on the plates. Then place the pan on the range or cooktop over high heat.
Add the beer to the pan and cook, whisking the bottom of the pan, until the sauce is reduced by about 1/2.
Add the butter and whisk until melted.
Serve the sauce on top of the steak.
