MAPLE GLAZED FLANK STEAK WITH ROASTED ENDIVE
Provided by Food Network Kitchen
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 400 degrees F. Combine the mustard and oil with a fork. Add the maple syrup, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir briskly until combined.
- 2. Salt the flank steak on both sides and spoon half the marinade over the steak. Allow to marinate at room temperature, about 15 minutes.
- 3. In the meantime, wash the endive, pat dry, and cut into quarters, keeping the stems intact. Lay the endive on a baking sheet and drizzle with olive oil and salt to taste. Roast until the endive begins to soften and brown at the edges, about 15 minutes. Sprinkle with the lemon juice and garnish with parsley.
- 4. Turn the oven up to broil. Place the flank steak in the broiler and broil for 4 minutes. Flip and broil until nicely charred and an instant read thermometer reads 110 degrees F, about 4 minutes on the other side. Let rest 10 minutes before slicing.
- 5. Slice the steak across the grain and spoon the remaining marinade over top. Serve with the endive and more mustard on the side.
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Britta Towers
[email protected]This dish was a bit bland for my taste. I think I would have preferred a more flavorful glaze.
Sany Md
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the steak and the roasted endive. I would definitely make this again.
Shadowz For JFT
[email protected]This recipe was a bit too complicated for me. I think I would have preferred a simpler recipe.
Bd Hridoy
[email protected]I'm not a fan of roasted endive, but the steak was cooked perfectly and the glaze was delicious. I would definitely make this again, but I would skip the endive.
David Tibulasi
[email protected]I made this recipe for my husband's birthday dinner and he loved it! The steak was cooked perfectly and the glaze was delicious. I would definitely make this again.
Katsuki Bakugou
[email protected]This recipe was a bit too sweet for my taste. I think I would have preferred a less sugary glaze.
Julian Uribe
[email protected]I'm not a big fan of flank steak, but this recipe changed my mind. The steak was so tender and flavorful, and the glaze was amazing. I will definitely be making this again.
Santosh Pokharel
[email protected]This dish was easy to make and it turned out great! The steak was cooked to perfection and the glaze was delicious. I will definitely be making this again.
Jerry Julius
[email protected]I love the combination of flavors in this dish. The maple glaze is sweet and tangy, and it pairs perfectly with the savory steak. The roasted endive is a nice touch, too.
Dj Baka
[email protected]This recipe is a keeper! The steak was tender and juicy, and the glaze was perfect. I served it with roasted potatoes and asparagus, and it was a delicious meal.
Jordan Hare
[email protected]I followed the recipe exactly and the steak turned out dry and overcooked. I'm not sure what went wrong.
Joseline Wolhuter
[email protected]I'm a big fan of flank steak and this recipe did not disappoint. The glaze was amazing and the steak was cooked perfectly. I will definitely be making this again.
Brenda Akins
[email protected]I made this recipe for a party and it was a huge success! Everyone loved the steak and the roasted endive. I would definitely make this again.
afranahmed shakil
[email protected]This dish was a bit of a disappointment. The steak was tough and the glaze was too sweet. I think I'll stick to my old flank steak recipe next time.
Edith Anyakee
[email protected]I've made this recipe several times now and it's always a hit with my family and friends. The steak is always tender and flavorful, and the glaze is out of this world. I highly recommend this recipe to anyone looking for a delicious and easy-to-make
Elibarick Lekimano
[email protected]This maple-glazed flank steak was an absolute delight! The glaze was perfectly balanced, with just the right amount of sweetness and tang. The steak itself was cooked to perfection, tender and juicy. Even the roasted endive, which I wasn't sure about