Tag Archives: Steak

Balsamic-Glazed Flank Steak with Orange Gremolata

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Gremolata
Gremolata
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Mise en place for Flank Steak

 

For all meat lovers, this Balsamic-Glazed Flank Steak with Orange Gremolata is a delicious dish to add to your repertoire. It’s easy and makes for a beautiful presentation. Put on your apron, and lets get cooking!

Serves: 4 – 6     Degree of difficulty: Easy

Ingredients for the Steak

  • 1.5 – 2 lbs. flank steak
  • Sea salt and freshly ground black pepper to taste
    Season the entire steak with salt and pepper. Let it sit at room temperature for a minimum of 30 minutes. (Keep your house cool)

In the meanwhile, prepare the Gremolata and the glaze.

Ingredients for Gremolata

  • 1/2 cup flat-leave parsley, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tsp. orange zest
    Mixed together and set aside.

Ingredients for glaze

  • 1/2 cup balsamic vinegar
  • 1 shallot, chopped
  • 1 TBSP. olive oil

Preparation:

1) Heat olive oil and saute’ the shallot until it’s not longer translucent. Add the balsamic vinegar, bring to a boil and reduce on very low heat for about 10 minutes. Set aside.

2) Grill the steak on high heat for about 4- 5 minutes on each side, depending on your desired doneness. I cooked it for 10 minutes which resulted in a medium, medium rare temperature. Let it sit for a couple of minutes to retain its juices. Slice it diagonally against the grain. Place it on a rectangle serving dish for a delightful presentation. Drizzle the glaze on top, and sprinkle the Gremolata all over the steak. Voila! A wonderful and refreshing way to dress up the meat to the nines. Serve it with a side dish of your choice.

Wine pairing suggestions: Syrah or Shyraz from Australia

Bon Appetit from Gina over at Foodiewinelover
My Food, Wine & Travel Lifestyles
Photos by Gina Martino Zarcadoolas for Foodiewinelover (Canon Rebel T3)
Culinary Aficionado
WSET-Level 2 Wine Connoisseur

 

 

New York Strip Steaks Grilled To Perfection

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Grilled New York Strip Steaks
Grilled New York Strip Steaks, cooked medium-rare

It’s summertime,  that means, it’s the season for bathing suits, flip-flops, and splashing in the water to keep cool. It’s also time to enjoy the outdoors, with some burgers, an occasional hot dog, and some delicious steaks on the grill. Once in a while, I like to savor a nice juicy steak. It’s hard for me to pick one cut, since I like all of them. However, today, I will share with you, an easy way to grill some New York strips. When picking your steaks, make sure they have thin white streaks of fat throughout them, called marbling. They keep the meat nice and juicy. In addition, to that, the fat adds lots flavor.

Serves 3-6  depending on your appetite and diet restrictions.
Level of difficulty: Easy

Ingredients:  

  • 3 New York strip steaks, about 12 – 14 oz. each
  • Freshly ground pepper
  • Himalayan salt or sea salt *

Preparation: 

1) Always take out the meat from the fridge at least 30 – 45 minutes to bring it to room temperature. This step is vital in making sure the meat is cooked evenly.

2) In the meanwhile, season liberally with salt and pepper.  Let it marinate on a tray or dish, until it reaches room temperature.

3) Fire up the grill at high temperature.  MAKE SURE IT’S SUPER HOT!

4) Place the steaks on the grill, cover, and forget about them for about 3 – 4  minutes. I recommend you use a timer until you master this method.

5) They should have nice grill marks on the cooked side, flip them, cover and cook the other sides, another 3 -4 minutes. This will take some practice, and you may need to lower the flame if necessary.  With this method, you will obtain a medium-rare temperature. If you want a medium temperature, lower the flame, and cook an additional 2-3 minutes on each side.

Removed the steaks from the grill and place them on a platter. Let them rest for a couple of minutes to retain the juices. DO NOT COVER! You will have the perfectly grilled New York Strip Steaks.

I served them with my delectable pasta salad, and my family had a feast. Grilled veggies and field green salads also make a nice accompaniment.

I recommend a full-bodied red wine to go with the steaks to cut through the fat. A Malbec from Argentina,  a California Cab, or a beautiful Italian Barolo. The choice is yours. If you like beer, then by all means, go for it.  I suggest freshly squeezed lemonade for the kids.

Keep hydrated, drink lots of water in between, and don’t forget the sunscreen.

Happy Grilling!

Gina, Foodiewinelover

Disclosure: There’s always a health risk involved when consuming red meat, unless it’s fully cooked. (Luckily for me, I never had an issue). For your safety, I recommend you follow the advice of your doctor or a nutritionist.