If you caught my segment on Better TV today, you know I love taking one under utilized cut of meat (like flank steak, which is inexpensive and cooks in a snap) and reinventing it throughout the week. I jazzed up this grilled flank steak by turning it into an Asian salad with Thai peanut sauce, flank steak panini another night and quesadillas another night! I paired each meal with a Nestle Exotics Sparkling Water . I love to sip on these while I cook and enjoy them during dinner. With cool flavors like Strawberry Dragonfruit and Mango Peach Pineapple it’s a great way to jazz up your water. Think of it as hydration reinvented!
Grilled Flank Steak
- Method: Grill
- 2 lb grass-fed flank steak
- 1 cup red wine (I refrigerate opened bottles I don’t finish, that way I’m not cracking open a bottle just for cooking)
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, crushed
- 4 whole sprigs fresh thyme
- 4 whole sprigs parsley
- 8 sprigs of chives, chopped
- salt and pepper to taste
- In a large Tupperware container, combine all the ingredients for the marinade. Place the flank steak on top, secure the lid, then give it a good shake so the steak is covered with the liquid.
- Refrigerate for at least 12 hours and up to 24 hours. When you are ready to grill the steak, remove the meat from the marinade and pat dry with a paper towel. Sprinkle with salt and pepper generously.
- Grill until medium rare, then allow to rest for about 5 minutes before carving. This assures the meat remains juicy and tender.
- Slice against the grain in thin strips for tender flank steak.
Keywords: Grill, Flank Steak
Italian Flank Steak Panini
- 1/2 lb grilled, medium rare flank steak, sliced into thin strips
- 1 large red bell pepper
- 1 sweet yellow onion
- 4 ciabatta rolls
- 12 sprigs of fresh basil, chopped
- 8 slices Provolone cheese
- Drizzle of olive oil, salt and pepper
Slice pepper and onion into thin, long strips. Drizzle a little olive oil, salt and pepper and toss. Heat a grill and place pepper and onion slices, grilling for a few minutes until wilted and charred. Remove from the grill. Slice ciabatta rolls in half, place a slice of cheese on both sides of the bun. On one side of the bun, place 4-5 strips of flank steak, peppers and onion, on each roll, then sprinkle with a little basil. Cover with the other slice of cheese and bun. Place on a panini press and grill for several minutes until the cheese melts. Enjoy!
Flank Steak Quesadillas
- 1/2 lb grilled medium rare flank steak, cut into bite sized pieces
- 1/2 medium onion, chopped
- 1 green bell pepper, chopped
- 1 tbsp taco seasoning
- 1 tsp ground cumin
- 1 tbsp fresh cilantro, chopped
- 1 tbsp olive oil
- 2 cups grated Monterrey Jack cheese
- 4 large flour tortillas
In a medium frying pan, set to medium heat, add olive oil, onions and pepper. Saute for a couple minutes until onions are translucent. Add chopped flank steak, taco seasoning, cumin and cilantro and warm through. Remove the veggies and meat and place a flour tortilla in the pan. Sprinkle a fourth of the cheese across the entire tortilla, then place a fourth of the meat and veggie mixture on one half of the tortilla. Cook until the cheese bigins to melt and the tortilla browns slightly. Fold in half and remove, slicing the tortilla into wedges. Repeat with the other three tortillas.
Asian Flank Steak Salad with Peanut Dressing
- 1 pound grilled medium rare flank steak, sliced into thin strips
- 5 oz bag Zen blend lettuce (mix of Asian greens, baby kale and spinach)
- 16 oz container Shitake mushrooms, destemmed, washed, and sliced (can substitute baby bella mushrooms)
- 16 oz snow peas
- 1 red bell pepper, sliced
- 1/2 cup Wonton strips (optional)
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tbsp toasted sesame seeds
- 1/2 Thai peanut sauce salad dressing of your choice
- Place the greens in the bottom of a bowl. Sprinkle mushrooms, snow peas, bell pepper, and half the wonton strips on top.
- In a separate bowl, toss the flank steak, sesame seeds, and 3 tbsp of the peanut sauce together.
- Add the steak to the salad, then add the remaining dressing and toss.
- Sprinkle remaining wonton strips, cilantro, and mint, and serve immediately.