Nothing screams summer like firing up the grill and laying some marinated steak to sizzle. This is a easy summer dish that has a zesty Spanish kick!
Nothing screams summer like firing up the grill and laying some marinated steaks to sizzle. This is a easy breezy summer dish that has a zesty Spanish kick and whole lot of protein.
In this video, Pheobe shows you how to create an entree that is sure to please – flank steak with an easy gazpacho sauce! To make the gazpacho sauce, place all ingredients including peeled cucumber, plum tomatoes, onion, bell pepper into a food processor and blend. Add parsley olive oil and pinch of smoked paprika, then mix again for a beautiful rustic sauce. To prepare the flank steak, score the meat by cutting shallow lines in the flank steak against the grain. Then season the meat with salt and pepper. Pheobe then reviews several useful tips for grilling the flank steak to perfection! Once steak is finished and has rested off the grill, slice the flank steak and place gazpacho sauce on top to serve. This is a Spanish flavored winner for the perfect summer dinner!
- 3 pounds flank steak, at room temperature
- ½ red onion, roughly chopped
- 1 garlic clove
- 1 jalapeno, seeds and ribs removed, roughly chopped
- 3 plum tomatoes, cored and seeded, roughly chopped
- 1 red bell pepper, seeds and ribs removed, roughly chopped
- 2 small seedless slicing cucumbers, roughly chopped (about 1 ½ cups)
- ¼ cup olive oil
- 2 tablespoons sherry vinegar
- ½ teaspoon sweet smoked paprika
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 2 tablespoons freshly chopped parsley
- Fresh ground black pepper
InstructionsSteak (Serves 8) Fire up a charcoal grill or set an indoor grill pan over a high flame. Brush the steak with olive oil and season with salt and pepper on both sides. I always use a heavy hand when seasoning steak. Grill the steak on both sides, turning 90 degrees halfway through on each side to get a nice cross-hatch, about 5 minutes per side for medium rare, depending on the thickness of the steak. The nice thing about flank steak is there‚Äôs usually a thinner end so those who like it more well-done will have some pieces to choose from without ruining the meal for the rest of us. Remove the steak to a cutting board with grooves - you don‚Äôt want to wind up with steak juices all over your counter tops and floor, as I have on occasion. Allow to rest for 10 minutes. Slice the flank steak against the grain into ¼ inch thick slices. Angle your knife slightly (about 60 degrees from the cutting board) so that the steak slices fan out nicely on your platter. Transfer the steak and any juices to a serving plate or platter and spoon some of the gazpacho sauce over the top. Serve the remaining sauce in a bowl on the side and allow your guests to pass it around. Gazpacho (Makes 3 Cups) Put the onion, garlic, and jalapeno to a small food processor and pulse until finely chopped. Add the tomato, bell pepper, cucumbers, olive oil, vinegar, and seasonings. Puree until smooth. Transfer the mixture to a serving bowl. Taste for seasoning and add more salt or cayenne as necessary, depending on how much heat you can handle. Fold in half the parsley and garnish with the remaining.
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.