Zing Zang Flank Steak

Name: Zing Zang Flank Steak
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams flank steak; 59 milliliters fresh basil leaves; 1 teaspoon fresh thyme leaves; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 4 servings Kosher salt and freshly cracked black pepper; 4 servings Extra-virgin olive oil; 1 small onion, sliced; 59 milliliters panko breadcrumbs; 3 mediums peperoncino Calabrese peppers (dried hot red peppers in oil); 118 milliliters shredded provolone; 1 Roma tomato, thinly sliced

You can never have too many main course recipes, so give Zing Zang Flank Steak a try. One serving contains 450 calories, 42g of protein, and 27g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. If you have roma tomato, garlic, seasoning, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It will be a hit at your valentin day event.

Instructions

Set a large saute pan over medium-high heat. Coat with some olive oil and add the garlic, onions, Italian seasoning and thyme. Thinly slice the Calabrese peppers and fold into the onion mixture. Season with some salt and pepper and saute until well caramelized, 7 to 8 minutes. Set aside to cool.

Ingredients you will need

Italian Seasoning

Salt And Pepper

Olive Oil

Peppers

Garlic

Onion

Thyme

Equipment you will use

Frying Pan

Trim the steak of any excess fat and remove any tough silver skin with the tip of a knife.

Ingredients you will need

Steak

Equipment you will use

Knife

Place the steak vertically on a clean cutting board (so the grain runs up and down). Using a sharp knife, make a flat cut down one side of the piece of meat and cut it open parallel to the board so you can open the steak up like a book.

Ingredients you will need

Grains

Steak

Meat

Equipment you will use

Cutting Board

Knife

Sprinkle generously with salt and pepper.

Ingredients you will need

Salt And Pepper

On one side of the steak spread out the onion mixture. Top with the tomato slices, panko and shredded cheese. Tear up the basil leaves and scatter on top for the last layer of filling. Fold the flap of beef over the top to cover. Using a bamboo skewer, thread the steak along the cut edge to seal the steak back together and hold the filling in.

Ingredients you will need

Shredded Cheese

Tomato Slices

Fresh Basil

Spread

Onion

Panko

Steak

Beef

Equipment you will use

Skewers

Heat a large cast-iron skillet or grill pan (or outdoor grill) to high. Coat lightly with some oil to clean and create a nonstick surface.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill Pan

Frying Pan

Grill

Sprinkle the flank steak with salt and pepper on both sides, and then place on the hot grill. Cook for 5 minutes on the first side, and then use a large spatula to carefully flip and cook for a further 5 minutes on the second side for medium-rare. (If you desire a more well done steak, cook for a few minutes longer on each side.)

Ingredients you will need

Salt And Pepper

Flank Steak

Steak

Equipment you will use

Spatula

Grill

When done, remove from the grill and set aside to rest for 5 minutes before slicing into 1-inch-thick slices.

Equipment you will use

Grill

Equipment

Ingredients

Servings:

680grams

flank steak 59milliliters

fresh basil leaves 1teaspoon

fresh thyme leaves 2cloves

garlic, minced 1teaspoon

Italian seasoning 4servings

Kosher salt and freshly cracked black pepper 4servings

Extra-virgin olive oil 1small

onion, sliced 59milliliters

panko breadcrumbs 3mediums

peperoncino Calabrese peppers (dried hot red peppers in oil)118milliliters

shredded provolone 1

Roma tomato, thinly sliced

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.