Tag Archives: Worchestershire Sauce

Marinated Flank Steak with Red Pepper Arugula Salad

‘Tis the season for warmer weather and grilling! Who am I kidding? We grill rain or shine. Sleet or snow. Laughing out loud here. Point being, we grill a lot. It is Texas. And we like our Bar-B-Qued meats.  And this Marinated Flank Steak with Red Pepper Arugula Salad is so stinking easy, it does not need a “recipe” just a little instruction.

What you will need:

  • 1 Flank Steak, 2-3 pound
  • Worcestershire Sauce
  • Montreal Seasoning
  • 1 Red bell pepper, seeded and sliced
  • 1 Leek, cleaned and thinly sliced
  • Arugula lettuce
  • Granny Smith apple, thinly sliced
  • Marinated Mozzarella Medallions
  • Toasted Ciabatta bread
  • Extra Virgin Olive Oil

For the marinade:

In a 9″x13″ glass pan, cover the flank steak with Worcestershire sauce and Montreal seasoning.  Cover and refrigerate for an hour or so. Overnight would be better.

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Grill until done to your liking.  Take off of the grill and allow the meat to rest for at least 5-10 minutes prior to carving.

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Sauté the peppers and leeks in a hot skillet with a little extra virgin olive oil until they start to caramelize. Salt and pepper to taste.  Allow to cool slightly.

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To make  a quick crostini:

Cut 1/4 inch slices of a rustic ciabatta loaf, place on a baking sheet, and brush both sides with olive oil. Sprinkle a bit of kosher salt and freshly cracked black pepper.  Bake at 350 degrees for about 3 minutes or until crispy but not brown.

Flank Steak

For the salad, toss the arugula with a little olive oil, add the apple slices and mozzarella medallions. Stack the caramelized peppers and onions, then top with the marinated flank steak. Add a little Cabernet Sauvignon and the ciabatta crostini you have yourself a fancy dancy din-din.  Ready-set-Grill!

Texas Hash

Final product
Final product

Texas Hash
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This recipe is a embellished version of the recipe that I grew up eating. My mother made this fairly often for us as children and more times than not, it was served with a slice of bread covered with butter and sweet tea to wash it all down. If you are a Southerner, you understand. It is a simple recipe that can be made in a short amount of time and can "Feed an Army" especially one that is on a budget. I have made this recipe quite a lot over the years and have used all kinds of ground meats including turkey and venison. Texas Hash is made to be spicy so if you do not like the amount of heat, you can always adjust the seasoning to your liking.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Texas Hash
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
This recipe is a embellished version of the recipe that I grew up eating. My mother made this fairly often for us as children and more times than not, it was served with a slice of bread covered with butter and sweet tea to wash it all down. If you are a Southerner, you understand. It is a simple recipe that can be made in a short amount of time and can "Feed an Army" especially one that is on a budget. I have made this recipe quite a lot over the years and have used all kinds of ground meats including turkey and venison. Texas Hash is made to be spicy so if you do not like the amount of heat, you can always adjust the seasoning to your liking.
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Prepare your all of the ingredients.
  2. Using a Dutch Oven, sauté the onions, garlic, and celery in the jalapeno infused olive oil until translucent. Add the ground beef. Cook until browned. (If you cannot find jalapeno infused oil, just use plain extra virgin olive oil. I made my own infused oil.)
  3. Add the remaining ingredients to the Dutch Oven pan. Tomatoes, frozen mixed veggies, rice, Worcestershire sauce, Cajun seasoning, and chicken stock.
  4. Stir all ingredients together and allow to simmer for about 15-20 minutes on medium low with the lid on, until all liquid has been evaporated and the rice is tender.
  5. This is what your Hash should look like once it is done.
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