How to Make Pan-Grilled Flank Steak | MyRecipes



Pan-Grilled Flank Steak

Oct 25, 2006
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With a little marinating, perfect pan-grilled steak is just minutes away. We serve ours with a tangy Potato and Sugar Snap Pea Salad.

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Cal/Serv:
Yields:
Ingredients
Flank Steak:
3 tbsp. balsamic vinegar
1 tbsp. olive oil
clove garlic
1 1/2 tbsp. minced italian parsley
flank steak
Potato-Sugar Snap Salad:
3/4 lb. Yukon gold potatoes
package trimmed sugar snap peas
3 tbsp. chopped red onion
2 tbsp. olive oil
1 tbsp. chopped Italian parsley
1 tbsp. white wine vinegar
3/4 tsp. kosher salt
1/4 tsp. Freshly ground pepper
Directions
  1. Combine vinegar, olive oil, garlic and parsley in a large resealable food storage bag; add steak to bag. seal bag and turn to coat meat.
  2. Potato-Sugar Snap Salad:Peel a thin band of skin from around the middle of each potato. Steam potatoes 20 minutes. Add sugar snap peas; cover and continue to steam 2 minutes.
  3. In a bowl, toss potato mixture with onion, oil, parsley, vinegar, 3/4 tsp salt and 1/4 tsp pepper.
  4. Heat a stove-top grill pan over medium heat. Pat steak dry with paper towel. Brush steak on both sides with a little olive oil; season with remaining salt and pepper. Grill steak 6 minutes per side for medium-rare. Let rest 5 minutes. Slice half the steak; serve with potato salad. Reserve remaining steak for the second meal.





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Date: 06.12.2018, 02:56 / Views: 54174