Balsamic Flank Steak Food

BALSAMIC MARINATED FLANK STEAK

Steps:

• Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
• Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

BALSAMIC MARINATED FLANK STEAK

Steps:

• 1)Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3)Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

PEAR BALSAMIC FLANK STEAK

Steps:

• Combine the marinade ingredients in a non-reactive bowl large enough to accommodate the steak and mix well to dissolve the sugar. Submerge the steak in the liquid and let it marinate for 2 days, covered, in the refrigerator.
• When you are ready to cook, remove the flank steak from the marinade and let it come to room temperature, about 30 minutes. Heat a grill or grill pan on high heat. Rub the steak with 1 tablespoon olive oil. Grill the steak for about 8 to 10 minutes per side for medium rare. Let the steak rest for about 15 minutes before slicing.
• While the steak is cooking and resting, heat the remaining olive oil in a skillet over high heat. Remove the onions and pears from the marinade and saute them until they are golden and caramelized, about 8 minutes. Set the onions and pears aside and strain the marinade into the hot skillet. Cook until the marinade is reduced by half.
• To serve, slice the steak into thin slices against the grain. Top the slices with the caramelized onions and pears and the reduced marinade.

BALSAMIC-BEER FLANK STEAK

Steps:

• Pierce meat with a fork several times.
• Place in a plastic bag.
• Mix other ingredients and pour over meat.
• Marinate in fridge 12 hours or overnight.
• Broil or grill steak over medium high heat 5 to 6 minutes per side.
• Let meat rest 5 minutes when done.
• Boil marinade in saucepan for 5 to 10 minutes until slightly thickened.
• Slice steak into thin strips and top with sauce.

BALSAMIC-MARINATED FLANK STEAK

Steps:

• Pour dressing over steak in shallow dish; turn to coat both sides of steak. Refrigerate 3 hours to marinate, turning occasionally.
• Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 5 min. on each side or until medium doneness. Remove from grill; cover.
• Let stand 5 min. Cut steak diagonally across the grain into thin slices.

GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK

Steps:

• Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
• Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
• Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

BALSAMIC MARINATED FLANK STEAK

Steps:

• Lightly score steak in a 1" diamond pattern, about ⅛" deep.
• Combine all marinade ingredients in a small bowl or freezer bag. Add steak and marinate at least 4 hours or overnight.
• Remove the steak from the fridge at least 30 minutes before cooking. Preheat grill to medium-high heat.
• Grill the steak 7-9 minutes, flip over, and grill an additional 5-7 minutes or until it reaches desired doneness. Do not overcook.
• Rest 10 minutes before slicing. Slice steak across the grain (cutting across the long fibers).

BALSAMIC MARINATED FLANK STEAK

Steps:

• Combine marinade ingredients in small bowl. Place beef Flank Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
• Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

BALSAMIC BASIL FLANK STEAK

Steps:

• Whisk all marinade ingredients together until well combined. Reserve 1/3 of the marinade.
• Place the steak in a gallon-sized zip-top bag and pound with a meat mallet or rolling pin until the steak is of even thickness throughout. Season generously with salt and pepper and allow to sit at room temperature for about 10 minutes.
• Add marinade to bag. Zip the bag and rub all over to distribute the marinade. Refrigerate for up to 24 hours.
• Wipe excess herbs from steak and discard used marinade. Grill steak over medium-high heat until desired doneness (5-6 minutes per side for medium-rare, 6-7 for medium).
• Allow steak to rest on a platter loosely tented with foil for 10 minutes. Slice steak against the grain into thin strips and serve with 1/3 c of reserved marinade.

BALSAMIC MARINATED FLANK STEAK

Steps:

• In a bowl whisk onion, garlic, olive oil, soy sauce, balsamic vinegar,
• Dijon mustard and rosemary. Set aside.
• Lay Flank steak flat on a cutting board.
• Slice flank steak in ¼ inch slices against the grain.
• Place steak slices in a zipper bag and add marinade.
• Seal up the bag, removing all air and mix around.
• Let sit for 30 minutes - 24 hours.
• If using within 2 hours, leave marinating steak on the counter, as flank steak cooks best at room temperature. Flip every hour on the counter and every few hours in the fridge.
• If refrigerating, remove steak 2 hours before cooking to bring to room temperature.
• Preheat oven to 450*F
• Line a rimmed cookie sheet with nonstick foil or a baking mat and spread steak all around.
• Cook for 5 - 8 minutes in the oven then remove from the oven. In my oven they were ready in 5 minutes.