Best 3 Flank Steak A La Willyboy Recipes
**An Explosion of Flavors: Embark on a Culinary Journey with Flank Steak a la Willyboy and Its Accompanying Delights**
Prepare to tantalize your taste buds with the delectable Flank Steak a la Willyboy, a dish that seamlessly blends bold flavors with tender textures. Marinated in a symphony of herbs, spices, and zesty citrus, the flank steak is grilled to perfection, resulting in a juicy and flavorful experience. But the culinary journey doesn't end there. This article presents a collection of complementary recipes that elevate the flank steak to new heights of deliciousness. From the vibrant Chimichurri Sauce, bursting with fresh herbs and tangy vinegar, to the creamy and velvety Mashed Potatoes, each recipe is carefully crafted to create a harmonious balance of flavors. Indulge in the tangy and refreshing Pico de Gallo, adding a burst of freshness to every bite. And for a delightful side dish, the Grilled Corn on the Cob, kissed with smoky char and slathered in a flavorful herb butter, is an absolute must-try. Whether you're hosting a backyard barbecue or seeking a memorable weeknight dinner, these recipes will transform your meal into an unforgettable culinary experience.**
RED WINE-ROSEMARY GRILLED FLANK STEAK
Steps:
- To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.
FLANK STEAK WITH BALSAMIC BARBECUE SAUCE
Provided by Bobby Flay
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15 to 20 minutes. Set aside. Heat 1 tablespoon canola oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tablespoons water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temperature. (The sauce will keep for 1 week refrigerated in a sealed container. If it gets too thick, stir in 1 to 2 tablespoons water.)
- Let the steak sit 30 minutes at room temperature before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tablespoon canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes.
- Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated monterey jack cheese. Put the bread on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
- Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.
FLANK STEAK WITH BALSAMIC BBQ SAUCE
Provided by Bobby Flay
Time 2h5m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside.
- Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
- Heat the grill to high.
- Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices.
- Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
- Arrange the flank steak slices on the bread and garnish with sliced scallions before serving.
Tips:
- Choose the right flank steak: Look for a flank steak that is about 1 1/2 to 2 inches thick and has good marbling. This will ensure that the steak is tender and flavorful.
- Marinate the steak: Marinating the flank steak in a flavorful marinade for at least 30 minutes will help to tenderize the meat and add flavor.
- Cook the steak over high heat: Flank steak should be cooked over high heat to quickly sear the outside and keep the inside tender. If you cook the steak over low heat, it will become tough and chewy.
- Let the steak rest before slicing: After cooking, let the steak rest for a few minutes before slicing. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
- Slice the steak against the grain: When slicing the steak, be sure to slice against the grain. This will make the steak more tender and easier to chew.
Conclusion:
Flank steak is a versatile and delicious cut of meat that can be cooked in a variety of ways. Whether you are grilling, pan-frying, or roasting, flank steak is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give flank steak a try. You won't be disappointed!
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