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      RECIPE TITLE "Flank Steak With Corn Tomato Relish and Grilled Garlic Bread Recipe"
    Source: © Cooking Light magazine,
    courtesy of Cooking.com

    yieldsYield: 6 Servings (serving size: 1 pork chop and 1 1/2 tablespoons sauce).time--difficulty easy

      RECIPE INGREDIENTS

    One (1 pound) flank steak
    1/3 cup dry red wine
    1/4 cup Vidalia, chopped or other sweet onion
    2 teaspoons low-sodium soy sauce
    2 garlic cloves, minced
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    Cooking spray
    Four (2 ounce) slices Italian bread
    2 garlic cloves, halved
    Corn Tomato Relish (see recipe below)
    Basil sprigs (optional)

    For the Corn Tomato Relish:
    1 teaspoon olive oil
    1 cup chopped Vidalia or other sweet onion
    1 1/2 cups fresh corn kernels (about 3 ears)
    1 1/2 cups tomato, diced (about 3/4 pound)
    1/3 cup fresh basil, thinly sliced
    1 tablespoon fresh lime juice
    1 teaspoon sugar
    1/4 teaspoon salt
    1/4 teaspoon crushed red pepper
    1/8 teaspoon black pepper

    Hamilton Beach 4-slice Toaster Oven and Broiler, White
    Hamilton Beach 4-slice Toaster Oven and Broiler, White This toaster oven from Hamilton Beach/Proctor Silex has over 30 percent more cooking room. With it, you can brown up to four slices of toast, broil steaks and seafood and bake a pie - a broiling grid and baking pan are included. It has a dual position rack and an easy-clean nonstick interior. There's also a timer and ready bell plus a front slide-out crumb tray for easy emptying.

      RECIPE METHOD

    Trim fat from steak. Combine wine, onion, soy sauce, and garlic in a large zip-top plastic bag; add steak to bag. Seal and marinate in refrigerator 30 minutes, turning occasionally.

    Prepare grill.

    Remove steak from bag, and discard marinade. Sprinkle steak with salt and pepper. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices. Place bread slices on grill rack; grill 2 minutes on each side or until lightly browned. Rub 1 side of each bread slice with 1 garlic clove half. Serve bread with steak and Corn-Tomato Relish. Garnish with basil sprigs, if desired.

    TIPS:
    To streamline your prep time, chop all the onions needed for the marinade and relish at the same time, and make the relish while the steak is marinating. The steak can marinate for as little as 30 minutes or up to 24 hours, if you prefer.

    FOR THE CORN TOMATO RELISH:
    Heat oil in a large nonstick skillet over medium heat. Add onion, and saute 5 minutes or until tender. Add corn; cook 8 minutes or until tender, stirring frequently.

    Remove from heat, and cool slightly. Combine corn mixture with remaining ingredients in a large bowl; toss gently.

    Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved.

      Nutrition Facts

    Yield: 4 servings (serving size: 3 ounces steak, 1 bread slice, and 3/4 cup relish).
    Facts per Serving
    Calories: 473 Fat: 16g Carbohydrates: 53g
    Cholesterol: 60mg Sodium: 753mg Protein: 30g
    Fiber: 5g % Cal. from Fat: 30% % Cal. from Carbs: 45%

    HOT!We recommend:

    Cooking Light Magazine
    Cook better, look better and feel better with recipes that are tempting to serve and taste great! Give up nothing except fat and calories. Get fitness ideas that are fun and easy.
    Steaks, Chops, Roasts and Ribs Steaks, Chops, Roasts and Ribs Meat may be America's favorite main dish, but it still provokes plenty of questions. Are prime ribs worth the extra money? Can you make real barbecue at home? Is there a good way to keep pork chops from drying out as they cook? What's the secret to a foolproof holiday ham? If you have ever wondered about the way to cook a particular cut of meat, then you will find Steak, Chops, Roasts, and Ribs indispensable. Packed with more than 300 recipes, this book represents the cumulative experience and knowledge of the test cooks and editors at America's Test Kitchen. Have you ever spent 50 on prime rib only to ruin the roast at home? Have you ever made a pot roast that was tough, a steak that was charred on the outside and raw on the inside, or a beef stew that tasted no better than a can of Dinty Moore? They've tested (and retested) just about every technique, ingredient, and piece of equipment imaginable to produce reliable recipes that should work the first time--and every time. They have roasted 32 cuts of prime rib so you don't have to. Detailed instructions and hundreds of step-by-step drawings will help to guarantee success. Illustrated tutorials take you through the process of making a pan sauce, stir-frying, roasting on the grill, and more. Steak, Chops, Roasts, and Ribs is also packed with the kind of no-nonsense ingredient tastings and equipment ratings that make the Best Recipe books so useful. 310 fool-proof recipes--everything from cutlets, curries, chilis, stews, ribs, stir-fries, roasts, and barbecues 16-page illustrated (and opinionated) meat buying guide to help shoppers identify 70 of the most popular cuts of beef, pork, lamb, and veal, as well as various supermarket names Illustrated tutorials on meat basics including how to set up a grill, how to cut meat for stir-fries, how to make a pan sauce, and how to tie a top-blade roast Dozens of timesaving tips and techniques

     

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