Grilled Flank Steak and Roasted Artichokes with Gruyere and Parmesan
Editor's Note: Here's a dilemma you've probably faced. You want to make an impressive dinner for that special someone, but you're not quite sure what to make — or even if you can pull it off. That's where this recipe for Grilled Flank Steak and Roasted Artichokes with Gruyere and Parmesan comes in. Featuring two types of cheese for maximum appeal, this steak recipe is one that is sure to impress. This recipe only has a total of six ingredients and minimal prep work, so you'll want to include it in your go-to meals for date night.
Wow! You and your palate will be floored by the robust flavor you achieve with just a few ingredients. Marinated artichoke hearts don't just boast a wonderful herbal flavor; the marinade from the jar can be used to flavor and tenderize steak (and other protein such as chicken, pork and fish). In this dish, I top the artichokes with nutty Gruyere and parmesan cheese before roasting to caramelized heaven! As an alternative, you can easily serve the roasted artichokes as a side dish with any meal or spooned over grilled or roasted chicken or hearty fish like tuna, swordfish, salmon, monkfish, or halibut.
Cooking Time30 min
Cooking MethodGrilling, Roasting
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe CourseMain Course
EquipmentGrill, Grill Pan
Taste and TextureCheesy, Meaty, Nutty, Salty, Savory, Sharp, Smoky
- Cooking spray
- 2 (12 ounce) jars marinated artichoke hearts
- 1 pound flank steak
- Salt and ground black pepper
- ¼ cup grated Gruyere or Swiss cheese
- 2-3 tablespoons grated parmesan cheese
Coat a stove-top grill pan or outdoor grill with cooking spray and preheat to medium-high. Drain artichoke hearts, reserving marinade, and transfer marinade to a shallow dish. Season both sides of steak with salt and pepper and add to marinade. Let stand 10 minutes (and up to 24 hours).
Remove steak from marinade (discard marinade) and grill 5 minutes per side for medium meat. Let stand 10 minutes before slicing crosswise into ¼-inch thick slices.
Meanwhile, preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
Cut artichoke hearts in half lengthwise and place in prepared pan. Top artichokes with both cheeses. Roast 15 minutes, until cheese melts and is golden brown. Spoon artichokes over steak slices just before serving.
2016 Robin Miller