Ree Drummond, also known as The Pioneer Woman, is a renowned chef and author who has become a household name in the culinary world. Her expertise in creating simple yet flavorful dishes has made her recipes highly sought after by home cooks and food enthusiasts alike. Among her many culinary creations, her marinated flank steak stands out as a dish that combines the perfect balance of flavors and textures, making it a delightful addition to any menu. If you're looking for a recipe that will tantalize your taste buds and impress your dinner guests, let's dive into the art of preparing Ree Drummond's mouthwatering marinated flank steak, a dish that promises to elevate your culinary experience.
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FLANK STEAK WITH HERB SAUCE AND THREE CHEESE WAFFLE HASH BROWNS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the herb sauce: Whisk together the herbs, olive oil, vinegar, serrano, garlic, shallot, salt and pepper in a small bowl. Set aside.
- For the three cheese waffle hash browns: Preheat a waffle iron to medium.
- Toss the shredded potatoes in a bowl with the melted butter, the three cheeses and the salt and pepper. Mix until well combined.
- Spray the top and bottom of the waffle iron well with cooking spray. Put a mounded cup of the potato mixture (about 1 1/4 cups worth) in each well and gently pat down. (They will start to sizzle.)
- Close the waffle iron and cook until the hash browns are golden brown and crispy; time will vary based on your waffle iron, but it will take roughly 12 minutes. (Check on them occasionally to make sure they aren't burning.) Use a butter knife or fish spatula to gently and very carefully remove the hash browns. They are very fragile when they are hot and just out of the iron.
- For the flank steak: Meanwhile, preheat a grill or grill pan to medium-high. Pat the steak dry and sprinkle liberally with salt and pepper. Grill the steak for about 5 minutes on each side for medium-rare. Set on a cutting board to rest for 10 minutes.
- Thinly slice the steak against the grain. Divide the hash browns and steak among 4 plates and drizzle the steak with the herb sauce.
GRILLED FLANK STEAK
A simple grilled flank steak is the ultimate quick weeknight dinner, and it's also great for feeding a crowd. The marinade gives it a ton of flavor.
Categories Barbeque dinner party Father's Day Fourth of July Summer grilled main dish meat
Time 45m
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- Whisk together the olive oil, Worcestershire sauce, red wine vinegar, and brown sugar in a large baking dish. Place the steak in the baking dish and turn a few times to coat. Cover and refrigerate for 30 minutes.
- Heat a grill or grill pan over medium-high heat (about 400˚ to 450˚). Remove the steak from the marinade and pat dry. Sprinkle all over with salt and pepper. Place the steak directly over the flame and cook until a thermometer reads 135˚ in the thickest part (for medium rare), 3 to 5 minutes on each side. Remove from the heat and transfer to a cutting board. Let rest for 5 minutes, then slice against the grain. Serve immediately.
EDDIE JACKSON'S FLANK STEAK
Provided by Eddie Jackson
Categories main-dish
Time 1h
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- To make the marinade, combine the oil, vinegar, garlic, mustard, oregano, parsley, rosemary, Worcestershire and some salt and pepper in a food processor and pulse until the garlic and herbs are incorporated in the oil.
- Place the steaks in a ziptop bag, pour the marinade over the steaks and marinate at least 30 minutes and up to overnight.
- Before grilling, remove the steaks from the bag and pour the remaining marinade into a small pan. Bring the marinade to a boil, lower to a simmer and cook for 2 to 3 minutes. Use this sauce to drizzle on the steaks as soon as you remove them from the grill.
- Prepare a gas or charcoal grill for high heat. When up to temperature, grease the grates with a little oil, then place the steaks over the hottest part of the grill. Depending on the thickness of the steaks and the temperature of the grill, the steaks should grill about 3 minutes per side for medium rare (flank steak is best served medium rare). Remove the steaks from the grill, drizzle with the sauce and let them rest for 5 to 7 minutes.
BREAKFAST STEAK
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Season the steaks with the PW Steak Rub.
- Heat a cast-iron skillet over high heat. Add some butter and let it sizzle and start to brown. Fry the steaks for 1 minute per side. Serve.
- Heat a skillet over medium heat until hot. Toast the coriander, fennel and mustard seeds until aromatic, 2 to 3 minutes. Grind in a spice grinder until finely ground, then add to a bowl. Add the sugar, garlic powder, onion powder, salt, black pepper and red pepper flakes and mix to combine.
SKIRT STEAK WITH BOK CHOY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Put the skirt steak into a 1-gallon resealable plastic bag. Whisk together the garlic, soy sauce, brown sugar, rice wine vinegar, ginger, sesame oil, chili flakes and scallion whites in a small bowl. Pour two-thirds of the marinade over the steak, reserving the remaining marinade. Seal the bag, removing as much air as possible. Set aside and let marinate for at least 10 minutes.
- Meanwhile, whisk together the mayonnaise and sriracha in another small bowl.
- Heat 2 tablespoons each of olive oil and butter in a large cast iron skillet over medium-high heat. Remove the steak from the marinade and sear on each side until cooked to the desired temperature, 3 to 4 minutes per side for medium rare. Remove the steak to a cutting board to rest while you cook the vegetables.
- Add the remaining 1 tablespoon olive oil and 1/2 tablespoon butter to the skillet. Add the bok choy, cut side-down, and sprinkle the mushrooms around the skillet. Allow to brown and cook for 2 to 3 minutes. Flip the bok choy, whisk the reserved marinade to combine and pour into the skillet and let reduce slightly. Remove from the heat.
- Slice the steak against the grain. Transfer the bok choy to a platter with any sauce that is in the skillet, top with the shiitake mushrooms, arrange the sliced steak along the edges, and garnish with the reserved scallion greens. Serve with the sriracha mayo.
SLOW-COOKED FLANK STEAK
My slow cooker gets lots of use, especially during the hectic summer months. I can fix this flank steak in the morning and forget about it until dinner. Serve with noodles and a tossed salad. -Michelle Armistead, Keyport, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a skillet, brown steak in oil; transfer to a 5-qt. slow cooker. In the same skillet, saute onion for 1 minute. Gradually add water, stirring to loosen browned bits from pan. Add remaining ingredients; bring to a boil. Pour over the flank steak. Cover and cook on low until the meat is tender, 4-5 hours. Slice the meat; serve with onion and pan juices.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 327mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
Tips:
- Choose a good quality flank steak: Look for a steak that is evenly marbled with fat, as this will help keep it tender during cooking.
- Marinate the steak for at least 30 minutes: This will help to tenderize the steak and infuse it with flavor.
- Cook the steak over high heat: This will help to sear the steak and lock in the juices.
- Do not overcook the steak: Flank steak is a thin cut of meat, so it is important to cook it quickly over high heat. Overcooking will make the steak tough and chewy.
- Let the steak rest before slicing: This will allow the juices to redistribute throughout the steak, making it more tender and juicy.
Conclusion:
Ree Drummond's marinated flank steak is a delicious and easy-to-make recipe that is perfect for a weeknight meal. The steak is tender, flavorful, and juicy, and the marinade adds a wonderful depth of flavor. This recipe is sure to be a hit with your family and friends.
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