GRILLED FLANK STEAK
Steps:
- Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
- Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
- Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
- Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
FLANK STEAK WITH BALSAMIC BARBECUE SAUCE
Provided by Bobby Flay
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15 to 20 minutes. Set aside. Heat 1 tablespoon canola oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tablespoons water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temperature. (The sauce will keep for 1 week refrigerated in a sealed container. If it gets too thick, stir in 1 to 2 tablespoons water.)
- Let the steak sit 30 minutes at room temperature before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tablespoon canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes.
- Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated monterey jack cheese. Put the bread on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
- Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.
MIDWESTERN BARBECUE FLANK STEAK
Get ready for a delicious BBQ with this Midwestern Barbecue Flank Steak. All you need for this tender barbecue flank steak is BBQ sauce, onions and garlic.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat greased grill to medium-high heat.
- Rub both sides of steak with garlic.
- Grill steak and onions 15 to 20 min. or until steak is cooked through and onions are tender, turning occasionally and brushing steak occasionally with barbecue sauce.
- Cut steak across the grain into thin slices. Serve with grilled onions.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0.6618 g, Sugar 0 g, Protein 17 g
FLANK STEAK BARBECUE
An excellent piece of meat with a great flavor.
Provided by Andrea
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h30m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.
- Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.
- While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 31.8 g, Fiber 0.3 g, Protein 14.4 g, SaturatedFat 6.2 g, Sodium 628.3 mg, Sugar 9 g
BARBECUED FLANK STEAK
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the olive oil, onion, garlic, chilies, cilantro, lime juice and salt in a large, shallow dish. Add the flank steak and marinate in the refrigerator for 8 hours or overnight, turning from time to time.
- Heat a grill, adding wood chips if desired. Remove the flank steak from the marinade and place on the hot grill. Cook for 3 minutes. Turn and cook for 3 minutes. Use a brush to coat the flank with some of the barbecue sauce. Turn and coat the other side. Continue cooking, brushing on the sauce and turning every 3 minutes until meat is cooked to medium rare, about 18 minutes total.
- Slice the meat across the grain into thin strips. Serve with warm tortillas, grilled onion guacamole (see recipe) and watermelon pico de gallo (see recipe).
- Slice the meat across the grain into thin strips. Serve with warm tortillas, grilled onion guacamole (see recipe) and watermelon pico de gallo (see recipe).
Nutrition Facts : @context http, Calories 681, UnsaturatedFat 28 grams, Carbohydrate 50 grams, Fat 40 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1182 milligrams, Sugar 38 grams
BARBECUED FLANK STEAK WITH ROASTED VEGGIES
Get out the grill for this amazing Barbecued Flank Steak with Roasted Veggies recipe. Steak is cooked to perfection and served alongside delicious grilled vegetables in this Barbecued Flank Steak with Roasted Veggies recipe.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat.
- Pull husks back from each ear of corn, being careful to leave husks attached at bottom end of each ear. Remove silk from corn; discard. Re-wrap ears of corn with the husks. Add to large pan of cold water, making sure corn is completely covered with water. Let stand 10 min. Meanwhile, mix dressing and soy sauce. Pour 2 Tbsp. of the dressing mixture over steak in shallow dish; turn steak over. Let stand 10 min.
- Meanwhile, place potatoes in large microwaveable dish. Microwave on HIGH 10 min. Add asparagus; mix lightly. Add remaining dressing mixture and the rosemary; toss to evenly coat. Poke small holes in bottom of disposable aluminum foil pan. Add potato mixture. Place on grate of grill; surround with steak and corn.
- Grill 15 min. or until steak is cooked to medium doneness (160°F) and vegetables are tender, turning steak and corn after 8 min. and stirring potato mixture frequently. (Corn husks will be blackened.)
Nutrition Facts : Calories 460, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
GRILLED FLANK STEAK
Serve this grilled flank steak with salad and vegetables.
Provided by Dianne Corbett Balach
Time 4h15m
Yield 4
Number Of Ingredients 12
Steps:
- Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
- Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.
Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g
BARBECUED FLANK STEAK
Simple marinade for flank steak or other meat. It is great served with sauted onions and mushrooms, baked potatoes, and a green salad. (Bon Appetit, May 1984)
Provided by ellie_
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- For marinade: mix all ingredients in processor or blender.
- Place steak in baking dish and pour marinade over.
- Cover and chill overnight, turning once.
- Prepare barbecue grill or preheat broiler.
- Cook steak 5 minutes on each side.
- Serve hot.
KOREAN BARBECUED FLANK STEAK
Recipe is from Rachael Ray's 30-Minute Get Real Meals. I use this all the time for my flank steak and get great reviews. It also can be served with her Hot and Sour Slaw Salad. I didn't include the time for marinating. Recipe calls for 10 minutes and I usually prepare it in the morning and let it sit in the fridge till dinner time.
Provided by mama smurf
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish (or I use a plastic ziploc bag), combine the grill seasoning, tamari, honey, red pepper flakes , garlic, sesame oil, scallions and vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes. (I usually do this in the morning and let it sit all day in the fridge.).
- Preheat an indoor electric grill (I use a Foreman grill) or outside grill to medium high. When the grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7-8 minutes on each side for medium well or to your doneness. (On my Foreman grill it takes about 6-8 minutes for our tastes.).
Nutrition Facts : Calories 487.5, Fat 28, SaturatedFat 9, Cholesterol 154.2, Sodium 1129.8, Carbohydrate 6.7, Fiber 0.5, Sugar 4.9, Protein 50.3
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- Tenderize the Meat. There are two ways to tenderize a flank steak before marinating. At the store: The first method can be done at the grocery store by asking the butcher to run the flank steak through the tenderizer.
- Marinate the Meat. The next step is to marinate the flank steak. You can do this very simply, as in the recipe shown here, or you can get fancy. I've included a slightly more complex marinade recipe at the bottom of this article, but the following recipe also produces reliably tasty results.
- Sear Over Direct Heat. Flank steak barbecues extremely quickly over direct, high heat. Once the meat is properly seasoned, spray the grill with oil.
- Let It Rest. We pulled our flank steak from the grill after nearly five minutes per side so we would have some of the thinner parts more medium, while the thicker bits were medium rare.
- Slice and Serve. Flank steak is typically served in thin strips, similar to how a beef brisket is served. After the meat has rested for 10 minutes, transfer it to a cutting board (preferably one with a gutter to catch the juices).
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