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How To make Grilled Flank Steak w/ Tomato Ginger Vinagrette
1 c Olive oil, divided
6 Cloves garlic, finely
-chopped and divided 1/4 c Balsamic vinegar, divided
2 tb Lemon juice
3 1/2 tb Grated fresh ginger, divided
2 tb Soy sauce
1 lb Flank steak
1/4 ts Salt
1 cn (14 1/2-ounce) DEL MONTE
-FreshCut Diced Tomatoes, -undrained 1 tb Hickory-flavored barbecue
-sauce Combine 2/3 cup oil, 5 cloves garlic,1 tablespoon balsamic vinegar, lemon juice, 2 tablespoons ginger, and soy sauce in a shallow baking dish. Add steak, turning to coat. Cover and refrigerate overnight, turning occasionally. Drain tomatoes, reserving tomatoes and juice separately. Combine remaining 1/3 cup oil, 1 clove garlic, 3 tablespoons balsamic vinegar, 1 1/2 tablespoons ginger, salt, barbecue sauce, and reserved tomato juice in container of an electric blender; cover and process until smooth. Pour into a bowl; add reserved tomatoes. Cover and refrigerate until ready to serve. Place steak on cooking grate; grill over medium-hot coals (350
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Skirt Steak & Salad Recipe by Eric Ripert | On The Table Recipes | Reserve Channel
Red Rooster restauranteur Marcus Samuelson's visit to Eric Ripert's kitchen in On The Table Ep. 6 inspired the chef to make this spicy skirt steak recipe.
Seared Skirt Steak With Greens And Soy-Ginger Vinaigrette
In A Small Bowl, Place:
1 Tablespoon Finely Diced Ginger
2 Tablespoons Finely Diced Shallots
Slowly Whisk In:
1 Tablespoon Oyster Sauce
2 Tablespoons Sherry Vinegar
4 Tablespoons Canola Oil
1 Tablespoon Soy Sauce
½ Teaspoon Fresh Lime Juice
Set Aside
In 2 10-Inch Skillet Over High Heat, Add:
2 Tablespoons Of Canola
On Both Sides Of 2 (2-Pound) Skirt Steaks (Sliced Lengthwise),
Season With:
2 Tablespoons Of Herbs De Provence
Fine Sea Salt
Freshly Ground White Pepper
Transfer 2 Fillets Into Each Skillet
Cook, Turning Once, Approximately 4-6 Minutes
*Keeping The Steak Rare
Slice The Steak
Shingle Over:
1 Pound Mesclun Greens (Or Another Leafy Green)
Garnish With:
½ Cup Peanuts
On The Table w/ Eric Ripert
Celebrated chef and television personality Eric Ripert of New York City's acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest's signature dish -- one that defines them -- all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is On the Table.
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Skirt Steak & Salad Recipe by Eric Ripert | On The Table Recipes | Reserve Channel
More Meals, Less Time: Asian Salad & Marinated Strip Steak & Veggies
Create an Asian salad with cashews, Mandarin oranges & soy balsamic, then use the leftover balsamic as a marinade for strip steak and veggies. This recipe lets you save time by creating two meals using some of the same ingredients!
INGREDIENTS
For the Asian Salad with Cashews and Mandarin Oranges:
For the Vinaigrette: 2 teaspoons of finely grated ginger
3 cloves of finely grated garlic
1 tablespoon of grainy mustard
1 tablespoon of sugar
2/3 cup of balsamic vinegar
1/3 cup of sherry vinegar
¼ cup of soy sauce
2 1/2 cups of canola or grapeseed oil
For the Salad: 2 heads of chopped red leaf lettuce
¼ each red and green heads of cabbage, thinly shaved
1/2 cup of matchstick carrots
½ julienne red bell pepper
½ sliced cucumber
½ cup of mandarin oranges
½ cup of cashews
2 tablespoons each chopped green onions and cilantro
For the Soy-Balsamic Marinated Strip Steaks and Vegetables:
2 cups of leftover soy-balsamic vinaigrette
2 12-ounce strips steaks
2 each sliced zucchini and yellow squash
2 seeded and thickly sliced red bell peppers
PREPARATION
1. Vinaigrette: Add all of the ingredients to a large bowl and whisk until the vinaigrette is emulsified. Reserve ¾ for a marinade or another usage.
2. Salad: Combine all ingredients in a large bowl and serve alongside soy-balsamic vinaigrette.
3. For the Strip Steak & Veggies: Place the steaks in a plastic bag and pour have of the marinade over top. Seal the bag and move around to ensure vinaigrette completely coats the steaks.
4. Next, place the vegetables in a plastic bag and pour have of the marinade over top. Seal the bag and move around to ensure vinaigrette completely coats the steaks.
5. Marinate the steaks and vegetables for at least 2 hours or overnight.
6. Preheat the grill to high heat (450° to 550°).
7. Remove the steak from the bag and place directly on a hot grill. Cook for 4 to 5 minutes and then add on the vegetables.
8. Flip the steak over and cook for a further 4 to 5 minutes to achieve a medium-rare internal temperature.
9. Flip over the vegetables and for 2 to 3 more minutes or until they are cooked and have grill marks.
10. Remove the food from the grill and serve. Optional garnish: chopped parsley.
Quarantine Cooking - Episode 44: Skirt Steak w/ Thai Vinaigrette Salad
Join Chef Mark Segovia in The Neon Kitchen as he prepares a colorful summer dish with artist/ painter Whitney Pintello. Together they will cook and plate a masterpiece of delicious fresh ingredients and discuss her latest colorful endeavors.
Video edited & produced by: Toni Bowles, The Neon Exchange
#CookBrightly #QuarantineCooking
Ingredients:
Skirt Steak
Romaine Lettuce
English Cucumber
Carrot
Radish
Cilantro
Mint
Olive Oil
Thai Chili
Peach
Cherry Tomato
Lime
Soy Sauce
Garlic
Ginger
Sugar
Salt & Pepper
Tools:
Cutting Board
Knives
Food Processor
Peeler
Sauté Pan
Grill
How to Cook Flank Steak With Scallion (green onion) Sauce
Another great recipe. Now as I mentioned in the video I am NOT a chef and I cannot eat my steak with any pink. Sorry to those who are against well-done. You can obviously cook the steak to YOUR taste.
Written recipe:
Ingredients:
-1 1/2 Tbsp — Minced Garlic
-5 Tbsp — Olive Oil / Coconut Oil (divided)
-2 pounds — Flank Steak
-12 whole — Scallions / Green Onions
-10 teaspoons — Red Wine Vinegar / Sherry Vinegar
-1 Tbsp — Drained Capers
-1 Tbsp –Brown Mustard
-3/4 tsp — Fresh Thyme, Chopped
-Salt & Black Pepper to your taste
Instructions:
1. In a large bowl mix together the garlic and 3 Tbsp oil.
2. Cut the steak into strips. Remember to cut against the grain.
3. Season the steak with salt and black pepper to your taste.
4. Add the garlic and oil to the steak and stir until the steak is well covered and set aside to marinate for 20-30 minutes.
5. Meanwhile, add the following to your chopper or blender: Thyme, Scallions, vinegar, mustard, capers and oil. Blend until smooth and set aside.
6. Add 1-2 Tbsp oil to a pan/ skillet and cook the steak over medium-high heat.
7. Remember to turn occasionally until deeply browned or until it registers the temperature of your liking. (5-12 minutes, depending on your preferred temperature).
8. Serve steak with Scallion Sauce on top.
9. You can make the scallion sauce ahead of time and refrigerate it in a seal tight container. I like to use mason jars.
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Chilli Beef Lettuce Wraps | Gordon Ramsay
This dish is fun to make and eat, perfect for parties. Spicy mince, seasoned beautifully, crisped up and served in lettuce wraps.
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Flank Steak Recipe
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Here's one of my favorite grilling recipes. This is a great marinade and a very flavorful cut of meat. If you can't get a flank steak, try it with some top sirloin. If you make it, take a pic and send it in.