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This grilled steak recipe starts with a marinade of honey and soy, but it's the fresh, peppery arugula pesto and creamy burrata that really sets it apart. Get the Pesto Steak recipe at Platings ...
Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.
Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when marinated and grilled. I'm a professional chef. Here are the best ways to ...
Place the steak into the dish or the bag and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour. Remove the steak from the marinade. Discard the remaining marinade. Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes for medium rare or to desired doneness.
Simple Grilled Flank Steak You don't need much to make this grilled steak shine—just a simple wedge salad on the side will do. But if you're feeling feisty, you can also add a chimichurri sauce ...
This nostalgic flank steak recipe is a great reminder that sometimes the best marinade is the simplest. This Italian marinade — made with olive oil, red wine vinegar and lots of seasonings ...
The same rules for cooking any unmarinated piece of steak apply to marinated steaks: thinner, leaner cuts like flank or skirt benefit from hot and fast cooking methods like grilling or broiling ...
Remove the steak from the grill and keep it warm. Brush the onion slices with the oil and grill for 10 minutes or until tender, turning the onion slices over once during grilling. Cut the steak ...
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