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Grilled Flank Steak with Herb Sauce
This wonderfully balanced dish is sure to awaken your taste buds and satisfy your appetite.
2 to 2½-pound Flank Steak
Ingredients for Marinade:
4 garlic cloves, minced
2 green onions, white and light green parts only, thinly sliced
1 tbsp white balsamic vinegar
1½ tbsp fresh rosemary chopped
½ cup olive oil
½ tsp Kosher salt
½ freshly ground pepper
Ingredients for Herb sauce:
2 green onions, white and light green parts only, finely chopped
3 garlic cloves finely chopped
½ tbsp crushed hot chili pepper paste
¼ cup white vinegar
¼ cup balsamic vinegar
1 tsp kosher salt
5 tbsp finely chopped flat-leaf parsley
3 tbsp finely chopped basil
¾ cup extra-virgin olive oil
- In a small bowl, combine all of the marinade ingredients. Set aside.
- Crosshatch the top of the steak to help with the absorption of the marinade and give additional surfaces to char when grilling. This is done by slicing diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼ inch deep, and space them ¾ inch apart.
- Add the meat to a quarter sheet pan (or use a resealable bag) and pour in all the marinade; turn the meat to coat. Cover the pan and refrigerate for 2 to 4 hours.
- Combine onions, garlic, hot chili, vinegar, and salt in a medium bowl. Let sit for 10 minutes.
- Stir in the parsley, basil, and olive oil. Set aside.
- Remove the steak from the fridge 30 minutes prior to grilling. Preheat the grill on high. Remove the steak from the marinade, and let the excess marinade drip off.
- Season the steak with a sprinkle of kosher salt.
- Grill the steak over high heat, turning 90° once, then flipping, then turning again, until nicely charred and an instant-read thermometer inserted in the thickest part registers 125-130°F, total cooking time 6 to 10 minutes (this time will vary based on the thickness of the steak, the temperature of the grill, outside temperature and how much the lid of the grill is open or closed).
- Transfer the steak to a carving board and let rest for 5-10 minutes. Thinly slice the meat against the grain and serve with herb sauce.
Spicy Maple Pork Tenderloins
This grilled Spicy Maple Pork Tenderloin recipe is the perfect comfort meal. With a mix of sweet and spicy, the juicy pork will satisfy every craving.
⅓ cup maple syrup
⅓ cup white balsamic vinegar
¼ cup Dijon mustard
2 tsp chopped fresh rosemary
½ tsp salt
½ tsp pepper
1 long red chili, thinly sliced
2 x 1 lb pork tenderloins, trimmed of excess fat
- Add maple syrup, white balsamic, mustard, rosemary, salt, pepper, and sliced chilies to a bowl and stir to combine. Place pork tenderloins in a small baking dish or resealable bag and pour over the marinade.
- Cover/seal and refrigerate for 4 to 24 hours. Turning pork occasionally.
- Preheat grill on medium heat to approximately 400˚F – 425˚F.
- Remove pork from marinade allowing excess marinade to drip back into the dish.
- Add the marinade into a small saucepan and bring to a boil over medium-high heat. Boil for 4 minutes stirring occasionally. Then remove from the heat until ready to serve.
- Place the pork over direct heat and grill for 4 to 6 minutes until nicely charred. The sugars in the maple syrup will burn, so watch this step carefully and adjust the heat as required. Flip the pork and brush with a little of the boiled marinade. Grill for 4 to 5 minutes more, until nicely charred. At this point, either move the tenderloins to an upper rack or an area of the grill that they can continue cooking over indirect heat with the lid closed. Cook until the internal temperature reaches 145˚F (12 to 20 minutes, depending on the thickness of the pork, how often the lid is open, and the outside temperature).
- Remove pork and tent loosely with foil. Let rest for 10 minutes before slicing pork into ½-inch thick slices on a diagonal. Serve drizzled with a spoonful of warm sauce. We enjoy this dish with a variety of grilled vegetables, and crispy smashed potatoes.
Tip: When I find a good deal on pork tenderloins, I like to freeze them in the marinade for up to 3 months. Just allow them to completely thaw in the refrigerator overnight before grilling. Makes a quick and tasty weeknight meal and is also great for meal prepping.
Find more amazing recipes by Zimmy’s Nook here!