Balsamic Dijon flank steak with sautéed spinach is a versatile dish that brings together bold flavors and textures. This recipe is a perfect balance of sweet and tangy, with the balsamic vinegar providing a rich glaze and the Dijon mustard adding a subtle kick. The flank steak is thinly sliced and cooked to perfection, while the sautéed spinach adds a vibrant green color and a boost of nutrition. This dish is easy to make and is perfect for a quick weeknight meal or a special occasion dinner.
Here are our top 11 tried and tested recipes!
BALSAMIC AND DIJON MARINATED FLANK STEAK
Provided by Pam
Number Of Ingredients 11
Steps:
- Combine the olive oil, balsamic vinegar, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, paprika, oregano, basil, and thyme together in a large zip lock bag. Seal the bag and shake until well combined. Add the flank steak and refrigerate for at least 4 hours up to 24 hours.
- Remove the flank steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium-high heat and coat with cooking spray. Add the flank steak to the HOT grill pan and cook 4-5 minutes then flip and continue cooking for 2-3 minutes for medium-rare; or until you have reached your desired degree of doneness. Remove from the grill pan and place on a cutting board to rest for 5 minutes prior to slicing against the grain. Serve and enjoy.
BALSAMIC MARINATED FLANK STEAK
Steps:
- 1)Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3)Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.
SAUTEED FLANK STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a mixing bowl, blend the oil, balsamic, salt and pepper. Then pour the marinade over the flank steak in a pan. Allow the steak to marinade for 20 to 30 minutes.
- For the zucchini, heat a shallow saucepan over high heat and bring 4 cups of water to a boil. Reduce the heat and add the zucchini to the water and simmer for 2 minutes. Remove from the water and place in a colander to drain.
- To prepare the steak, heat a large saute pan over high heat until the verge of smoking. Remove the steak from the marinade and remove any excess marinade before cooking. Then reduce the heat and place the steak in the pan. Cook the steak on each side for 4 to 5 minutes, turning to avoid scorching. If the steak begins to crust or brown, reduce the heat. After cooking to desired temperature, remove from the pan and allow the steak to rest.
- To build the plate, add a portion of hot potatoes, steamed zucchini and steak, sliced on bias. Then finish with the veal stock.
BALSAMIC-DIJON FLANK STEAK WITH SAUTEED SPINACH
Steps:
- 1. Whisk together the vinegar, olive oil, lemon juice, brown sugar, mustard, Worcestershire sauce, rosemary and minced garlic and half the black pepper in a small bowl. Place the steak in a resealable bag, pour in the marinade and turn to coat. Refrigerate for a minimum 4 hours, turning occasionally. 2. Heat a grill pan over medium high heat and mist with cooking spray. Remove steak from marinade and season with 1/8 teaspoon of the salt. Grill 5 minutes per side for medium rare or 7 minutes for medium. Transfer steak to a cutting board, sprinkle with another 1/8 teaspoon salt, tent with foil and let rest 10 minutes. 3. Spray butter in a large nonstick skillet over medium heat. Add the sliced garlic and saute 1 minute; season with remaining salt and black pepper. Add half the spinach and saute until wilted, about 1 minute. Add remaining spinach and saute until just wilted, 1 minute more. Slice steak and serve with the spinach.
SPINACH AND FETA FLANK STEAK
While this dish may look difficult, it's actually very easy to prepare. The fancy spirals of flavor are perfect for holiday meals but are also easy enough for weeknight dinners. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; flatten to 1/4-in. thickness. , Combine the spinach, cheese, parsley, dill and onions. Spread over steak to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Sprinkle with salt and pepper. , In a large skillet, brown meat in oil on all sides; transfer to the greased rack of a shallow roasting pan. Bake at 400° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-45 minutes. Remove from oven and let stand 15 minutes. To serve, remove string; slice into 1-in.-thick slices.
Nutrition Facts : Calories 242 calories, Fat 14g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 662mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK
Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.
Provided by DENMOZZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
- Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
- Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g
BALSAMIC MARINATED FLANK STEAK
I was surprised by this recipe in that you only marinade the meat 20-30 minutes. It is great when you find a steak on sale and want to cook it that night. I did tweak it a bit by adding in some freshly minced garlic to kick it up just a bit. Turned out great for a weeknight meal for the family served with buttered noodles and spinach salad.
Provided by HokiesMom
Categories Steak
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all marinade ingredients in a resealable bag and mix together. Then add the flank steak and reseal the bag and turn bag several times to coat the meat with the marinade. Refrigerate 20-30 minutes, turning once or twice.
- Preheat grill to high for 20 minutes (while the meat is marinading). Remove meat from bag and sprinkle fresh ground pepper over the steak before placing on grill. Grill steak 5-6 minutes and then turn over and grill until done (3-4 more minutes for medium rare; 5-6 minutes for medium - depends on thickness of steak and temperature of grill).
- Remove steak to a platter and tent with foil and let rest for 5 minutes before slicing and serving.
Nutrition Facts : Calories 197.1, Fat 9.4, SaturatedFat 3.9, Cholesterol 46.5, Sodium 449.9, Carbohydrate 2.5, Fiber 0.1, Sugar 2.2, Protein 24.1
BALSAMIC-BEER FLANK STEAK
Try this on your barbecue. Great with a green salad and rice or pasta. Marinating time is not in prep time.
Provided by Tebo3759
Categories Steak
Time 27m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pierce meat with a fork several times.
- Place in a plastic bag.
- Mix other ingredients and pour over meat.
- Marinate in fridge 12 hours or overnight.
- Broil or grill steak over medium high heat 5 to 6 minutes per side.
- Let meat rest 5 minutes when done.
- Boil marinade in saucepan for 5 to 10 minutes until slightly thickened.
- Slice steak into thin strips and top with sauce.
Nutrition Facts : Calories 236.1, Fat 9.8, SaturatedFat 4, Cholesterol 77.1, Sodium 254.7, Carbohydrate 9.9, Fiber 0.7, Sugar 7.7, Protein 24.8
MARINATED FLANK STEAK
A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.
Provided by GUYCON
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
- Preheat grill for medium-high heat.
- Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g
FLANK STEAK SPINACH SALAD
Moist marinated steak, wild rice, almonds and veggies blend together nicely in this colorful main-dish salad. Years ago, a friend gave me the idea for this recipe, and with some tweaking, it's become a favorite of ours. -Freddie Johnson, San Antonio, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Place steaks in a shallow dish; add 3/4 cup salad dressing and turn to coat. Cover and refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine rice with 1/2 cup salad dressing. Cover and refrigerate overnight., Drain steaks, discarding marinade. Grill steaks, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Thinly slice against the grain; cool to room temperature. , To serve, arrange spinach on a large platter. Top with the rice, mushrooms, onion, tomatoes and steak. Sprinkle with almonds; drizzle with remaining salad dressing.
Nutrition Facts : Calories 305 calories, Fat 15g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 348mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.
SPINACH-STUFFED FLANK STEAK
Rounds of flank steak are packed with spinach and surrounded by other virtuous veggies. High-impact elements -- capers, vinegar, red-pepper flakes, and a smattering of Asiago cheese -- ratchet up the results.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.
- In a medium bowl, combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak.
- Cut several 12-inch pieces of kitchen twine; space evenly underneath steak. Spread spinach mixture down center of meat (see opposite). Roll steak over mixture, pressing firmly to compact the filling as much as possible; tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet; rub with oil, and season with salt and pepper.
- Broil until browned, 8 to 10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2-inch rounds.
Nutrition Facts : Calories 260 g, Fat 12 g, Fiber 4 g, Protein 31 g
Tips:
- To save time, you can marinate the flank steak overnight or for at least 30 minutes before cooking.
- If you don't have a grill, you can cook the flank steak in a grill pan over medium-high heat.
- To ensure that the flank steak is cooked to your desired doneness, use a meat thermometer.
- For a more flavorful marinade, use a variety of herbs and spices, such as garlic, rosemary, thyme, and pepper.
- If you don't have balsamic vinegar, you can substitute red wine vinegar or apple cider vinegar.
- To make the sautéed spinach more flavorful, add some chopped garlic or shallots.
- Serve the flank steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Balsamic Dijon flank steak with sautéed spinach is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The flank steak is marinated in a flavorful mixture of balsamic vinegar, Dijon mustard, garlic, and herbs, then grilled to perfection. The sautéed spinach is a simple but delicious side dish that complements the steak perfectly. This dish is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love