Balsamic Marinated 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.

FLANK STEAK WITH BALSAMIC BBQ SAUCE

Steps:

• Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside.
• Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• Heat the grill to high.
• Brush the flank steak with the remaining 2 tablespoons of oil and season liberally with salt and pepper. Grill until golden brown on the 1 side, about 4 minutes, turn over and grill until the other side is golden brown, about 4 minutes. Move to a cooler part of the grill away from direct heat. Baste with the sauce and turn several more times until cooked to medium-rare doneness, about 15 minutes longer. Remove from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before cutting against the grain into thin slices.
• Put the bread on the grill, brush both sides with olive oil and season with salt and pepper. Grill the bread then remove from the grill. Top with mounds of grated Monterey jack cheese. Put the bread slices on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
• Arrange the flank steak slices on the bread and garnish with sliced scallions before serving.

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.

BALSAMIC-MARINATED FLANK STEAK

Steps:

• 1. Combine vinegar, sugar, rosemary and 1 1/2 tsp. salt in a ziplock bag. Add steak to bag, seal and turn bag several times to coat meat with marinade. Refrigerate 20 minutes, turning once or twice.
• 2. Preheat a gas grill to high for 20 minutes. Remove steak from marinade and sprinkle both sides with salt and pepper. Discard marinade. Grill steak for 4 to 6 minutes, turn over, and continue to grill until done, 3 to 4 minutes more for medium-rare, depending on thickness of meat and heat of grill.
• 3. Transfer steak to cutting board, tent loosely with foil and let stand 5 minutes before slicing and serving. 5 points per serving

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.

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:

• Combine all marinade ingredients in a resealable bag and mix together. Then add the flank steak and reseal the bag and turn bag several times to coat the meat with the marinade. Refrigerate 20-30 minutes, turning once or twice.
• Preheat grill to high for 20 minutes (while the meat is marinading). Remove meat from bag and sprinkle fresh ground pepper over the steak before placing on grill. Grill steak 5-6 minutes and then turn over and grill until done (3-4 more minutes for medium rare; 5-6 minutes for medium - depends on thickness of steak and temperature of grill).
• Remove steak to a platter and tent with foil and let rest for 5 minutes before slicing and serving.

BALSAMIC MARINATED FLANK STEAK-LOW CARB

Steps:

• Cut across flank steak in criss-cross pattern, cutting 1/8" deep.
• Place in shallow glass baking dish. In small bowl, stir together onion, garlic, 2 T vinegar, oil, salt & pepper.
• Pour over steak, turning to evenly coat both sides Cover and refrigerate at least 4 hours or overnight Heat grill Remove& discard excess marinade from steak Sprinkle both sides with . Place on grill over medium heat
• Cook 9-12 minutes or until internal temperature reaches 140 for medium-rare, turning once.
• Place on cutting board & let stand 5 minutes
• Cut on diagonal into thin slices.
• Pour accumulated juices over slices; drizzle with remaining 1 T vinegar.