FLANK*****Grilled Flank Steak Tagliata (Actifry)

By Unblond1

This was great, steak was excellent. Dan loved it. It originally came with and arugula salad but I'm the only one who liked it so I've deleted that.

18/06/12 - Update - I served it with some grilled zucchini, which Dan really liked

02/08/15 - Update - served with 1 package of Dole Kale Cesar Salad kit (with 1/2 of steak, remainder of steak for leftovers) Best version yet

11/06/17 - I had marinated the steak but didn't feel like grilling it so I researched how to cook it in the Actifry instead. Worked great.

Ingredients

• For the Beef:
• 1/4 cup balsamic vinegar
• 2 tablespoons whole fresh rosemary needles
• 2 garlic cloves
• 2 tablespoons extra-virgin olive oil
• 12 ounces flank steak
• kosher salt and freshly ground black pepper
• few shavings of Parmigiano-Reggiano
• aged balsamico condiment - not needed with Kale Cesar Salad version
• 1 package Dole Kale Cesar Salad

Details

Servings 4
Preparation time 30mins

Preparation

Step 1

* Combine the balsamic vinegar, rosemary and garlic with the olive oil. Season marinade with salt and pepper.

* Place the steak in a zip-lock bag and pour the marinade over and refrigerate for at least 1 hour and up to overnight. Remove the steak from the refrigerator and bring to room temperature before grilling.

* Preheat grill or grill pan over high heat.

* Remove the steak from the marinade, discard the marinade, and generously season the steak with salt and pepper on both sides.

* Oil the grill and put the steak on the grill or in a grill pan and cook until the meat is seared and deep brown on all sides, about 5 to 6 minutes per side (this is a perfect amount of time) for medium rare. Remove the steak to a platter or cutting board and let rest for about 5 minutes before slicing. Use a sharp knife to carve the steaks diagonally against the grain into 1/2-inch thick slices

* To serve, plate steak over dressed salad. Drizzle the steak lightly with balsamic glaze, if desired, grate a few shavings of parmigiano reggiano over, along with freshly grated pepper and some Maldon salt.

TO MAKE IN THE ACTIFRY: Marinate beef as per above. Remove from marinade and allow to drip dry then place on a parchment lined plate in the freezer for an hour or so. Strain and reserve marinade. Once partially frozen, thinly slice the steak across the grain into strips and refrigerate until ready to cook, removing from the fridge up to an hour before cooking. Place the strips in the Actifry bowl and drizzle with about 1 teaspoon olive oil. Cook for 6 - 8 minutes or less, until meat is browned on all sides and just cooked, drizzling remaining marinade over for the last minute or two.

Nutrition Facts
2 Servings (with Dole Kale Cesar)

Calories 385.2
Total Fat 24.6 g
Saturated Fat 7.5 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.8 g
Cholesterol 61.5 mg
Sodium 663.8 mg
Potassium 586.4 mg
Total Carbohydrate 13.7 g
Dietary Fiber 2.0 g
Sugars 2.5 g
Protein 25.4 g

4 Servings (Steak only)

Calories 175.2
Total Fat 9.6 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 3.8 g
Cholesterol 46.5 mg
Sodium 93.8 mg
Potassium 316.4 mg
Total Carbohydrate 2.7 g
Dietary Fiber 0.0 g
Sugars 0.5 g
Protein 19.4 g