Best Flank Steak With Herb Sauce And Three Cheese Waffle Hash Browns 59170 Recipes

Flank Steak with Cheesy Waffle Hash Browns image

Time 45m

Yield 4-6 servings

Number Of Ingredients 15

2/3 c. olive oil
1/4 c. red wine vinegar
1 c. chopped mixed fresh herbs (basil, mint, cilantro and/or parsley)
1 garlic clove, finely grated
1 serrano chile pepper, seeded and finely chopped
1/2 shallot, chopped
1/2 tsp. kosher salt
1 30-ounce bag frozen, shredded hash brown potatoes, thawed
1 c. shredded pepper jack cheese
6 tbsp. salted butter, melted
1 tbsp. kosher salt
1/4 tsp. black pepper
Cooking spray
1 1/2 lb. flank steak
Kosher salt and black pepper, to taste

Steps:

Whisk the olive oil, vinegar, herbs, garlic, serrano, shallot and salt in a small bowl. Set aside.
Preheat a waffle iron to high. Toss the shredded potatoes with the cheese, melted butter, salt and pepper in a large bowl. Coat the waffle iron with cooking spray, add ¾ cup of the potato mixture to each well and pat down. (You should hear them sizzle!)
Close the waffle iron and cook until the hash browns are golden brown and crispy, about 15 minutes, depending on your waffle iron. Check occasionally to make sure they aren't burning. Use a butter knife to remove the hash browns. Repeat to make more hash browns.
Meanwhile, preheat a grill or grill pan to medium high. Pat the steak dry and season with salt and pepper. Grill the steak about 5 minutes per side for medium rare. Remove to a cutting board and let rest for 10 minutes.
Thinly slice the steak against the grain. Divide the hash browns and steak among plates and drizzle the steak with the herb sauce.

Flank Steak with Lemon-Lime Herb Sauce image

Provided by Valerie Bertinelli

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 to 11/2 pounds flank steak
1/2 cup chopped scallions, light green and white parts only (about 5 scallions)
1/4 cup fresh chopped chives (from 1 bunch)
1/4 cup extra-virgin olive oil plus more for cooking the steak
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 to 2 lemons)
1 tablespoon lime zest and 1 tablespoon lime juice (from 1 to 2 limes)
2 teaspoons whole grain mustard
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.