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.
Phoebe Lapine is a food and health writer, gluten-free chef, wellness personality, culinary instructor, blogger, recipe developer and speaker, born and raised in New York City, where she continues to live and eat.
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Today I'm going to show you how to
make an awesome entrée on the grill,
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we're doing flank steak with
an easy gazpacho sauce.
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Hi I'm Phoebe Lapine, and you're watching
HealthiNation's Guide to Summer.
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So, I'm gonna start with
our gazpacho sauce,
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which basically involves throwing a lot
of these ingredients in a food processor.
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So, we've got some peeled cucumber,
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If you don't like heat, you can remove
the seeds and the ridge from the jalapeno.
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Then we got some beautiful plum tomatoes,
which are great at this time of year,
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some red onion, some red bell pepper,
a clove of garlic, and then parsley.
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So this is one of my
favorite Spanish recipes.
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It's just such a nice, cooling,
fresh soup in summer, but
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I love the idea of using
it as a sauce as well.
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And it tastes so good with grilled meats,
especially flank steak,
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which is a great, cheap cut of meat.
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I'm gonna blitz this up really quickly.
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So that's nice and chunky and beautiful,
I'm gonna add a little bit of parsley,
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then a little bit of sherry vinegar, and
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a little bit of olive oil which
will give it a nice richness.
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Season with a bit of salt, and
just a pinch of smoked paprika.
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It gives everything a nice smokiness.
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One clove of garlic, blitz it up again.
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And then we have this
beautiful rustic sauce.
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So, I'm preheating the grill, which is
really important if you wanna get that
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beautiful sear and nice,
dark brown color and crust on your meat.
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And while that's happening,
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I'm just gonna score our steak,
which is gonna help keep it tender.
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So you just wanna cut really
shallow slits into the meat.
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And we're doing this against the grain.
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And when you hear people
talking about the grain,
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Its this natural texture to the meat.
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You can see it kind of
runs in strips this way.
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And whenever you're carving up meat,
you always want to cut against the grain.
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So, I'm also gonna score it against
the grain because then I have a nice guide
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when I'm actually carving it up.
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So just make sure not to cut too far in.
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Now just season it up with salt.
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And when in doubt,
always over-season your meat,
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cuz that salt is gonna help form that
nice beautiful crust on the outside.
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So my meat's nice and scored and seasoned.
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My grill's hot.
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So I'm gonna get it on the fire.
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So my grill should be nice and hot now,
which is very important if you
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want to get that beautiful
dark brown crust on your meat.
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Because I didn't marinate my steak,
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I'm just going to lightly grease the grate
to the grill so that nothing sticks.
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And now I can get my flank steak right
down over the hot part of the grill.
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As the juices from the meat
are falling down into the grill,
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we're getting some flare
ups with the flame.
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So one thing that you want to prepare for
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is to have half of the grill
on low as a cool spot.
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So what I did is I heated
up the whole thing,
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and then I just turned off
this side of the grill so
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that in case the flare-ups get too intense
I can always move the food off the heat.
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You can peek under,
you can see it's getting some nice color.
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Wnd in order to get that nice grate mark,
we're just gonna rotate it 90 degrees.
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So flank steak is relatively thin,
it takes about 3-4 minutes on each side in
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order to get medium rare, and then as with
any meat it's important to let it rest.
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So we'll make sure to have this go for
at least five minutes or so
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before we slice into it.
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But as with anything,
this is all about feel so
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you wanna make sure to get that
nice crust before flipping it.
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All right, so
I have a beautiful cross-hatch now.
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And we'll just let it
go on the other side.
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You want to resist the urge to move
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whatever it is you're
cooking on the grill.
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The more you prod it, you're releasing
all those juices into the fire, and
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that's going to make for
a drier cut of meat once you cut into it.
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So this is looking quite beautiful.
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So I'm just going to get it off
onto the cutting board to rest.
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So we've got our beautiful cross-hatch and
I am gonna let this rest for
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at least 5 minutes and then slice into it.
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So our steak has been resting,
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which means that it has released all of
it's tension that it had when it was on
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the grill and allowed all of those
juices to reabsorb back into the meat.
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So I am just going to carve it up, and
we're just going to thinly slice it in
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the same direction that we scored
the meat before putting it on the grill.
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Just about medium,
as we get to the thicker side,
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it will probably be more of a medium rare.
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One, two, three, onto a serving platter.
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And then I like to take
our gazpacho sauce and
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kind of garnish the steak with some
really beautiful scoops of it,
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and then you can serve
the remaining sauce on the side.
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All right, so I'm gonna give it a taste,
cuz I love me some flank steak.
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Perfectly medium rare on this thicker
side, more medium on the thinner side.
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The gazpacho sauce has like a real kick
to it and just that nice smokiness
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of the paprika, kind of whole
little Spanish flavor going on.
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Total winner for your summer entertaining.
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Thanks for watching Healthy Nation's
guide to summer I'm Phoebe Lipan and
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I will see you next time.
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