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Recipe of the Week: Grilled Flank Steak

June 13, 2018
Island Reporter, Captiva Current, Sanibel-Captiva Islander

In Rome, there is a great restaurant called "Vecchia Roma" near the beautiful Piazza Campitelli. I have had many memorable meals there, but my favorite dish is this great steak topped with arugula and tomato salad and finished with balsamic glaze. This is my version of that fabulous dish for you to enjoy. Serves eight. (Chef tip: Do not overcook flank steak or it will become tough.)

1 flank steak, approximately 1 pound

2 teaspoons fresh oregano, chopped

Article Photos

Loretta Paganini

1/4 cup fresh Italian parsley, chopped

1/2 teaspoon red pepper flakes

2 cloves garlic, minced

1 teaspoon sea salt

2 bay leaves

2 tablespoons brown sugar

1/4 cup balsamic vinegar

2 tablespoons extra virgin olive oil

Salad:

4 cups arugula, washed and dried

1 pint cherry tomatoes, halved

1/4 cup extra virgin olive oil

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

Balsamic glaze:

1 cup balsamic vinegar

In a small bowl, mix the pepper, salt, oregano, parsley, crushed red pepper, garlic, oil, balsamic vinegar and brown sugar together, forming a coarse paste. Spread paste evenly over both sides of flank steak. Wrap flank steak with plastic wrap and refrigerate for two hours.

Heat the grill to approximately 350F to 400F. Grill steak directly over coals for six minutes on each side. Internal temperature of steak should reach 130F to 135F for medium doneness. Let the steak rest for 10 minutes covered with foil.

To make balsamic glaze, place vinegar in a small saucepan. Bring to a boil and then lower heat to a simmer. Reduce vinegar by half its volume. Remove from heat and cool to room temperature.

For optimum tenderness, cut flank steaks against the grain into 1/4-inch slices. Toss arugula and tomatoes with olive oil, salt and pepper. Place salad on top of sliced flank steak. Drizzle balsamic glaze over plate just before serving.

 
 

 

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