KOREAN MARINATED FLANK STEAK
This is a great marinade for flank steak, my mom got it from a Korean friend when my dad was stationed overseas in the Army 50 years ago.
Provided by suze
Categories World Cuisine Recipes Asian Korean
Time 8h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth.
- Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator.
- Preheat a grill for medium-high heat.
- Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.
Nutrition Facts : Calories 416.5 calories, Carbohydrate 46.5 g, Cholesterol 33.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 3660.8 mg, Sugar 36.8 g
FLANK STEAK MARINADE
This is a recipe that I found on the Radiant Recovery website. A great sugar free marinade for Flank Steak. The original recipe called for 1 tablespoon of dried mustard - I cut it down to 1 teaspoon and also left out the black pepper (I'm allergic to it) and the salt because of the salt content of the tamari sauce. Cooking time is marinating time.
Provided by LARavenscroft
Categories Easy
Time 4h5m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Blend 30 seconds and pour over meat.
- Refrigerate at least 4 hours or over night.
Nutrition Facts : Calories 80.3, Fat 0.6, SaturatedFat 0.1, Sodium 4604.8, Carbohydrate 8.4, Fiber 1.2, Sugar 2.5, Protein 9.4
EASY MARINATED GRILLED FLANK STEAK
Friends shared this three-ingredient marinade years ago, and it's been a favorite since. Serve the steak with salad and grilled potatoes for a quick meal. -Beverly Dietz, Surprise, Arizona
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk barbecue sauce, wine and lemon juice until blended. Pour 1 cup marinade into a shallow dish. Add beef and turn to coat. Cover; refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in dish. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand 5 minutes before thinly slicing across the grain. Serve with reserved marinade.
Nutrition Facts : Calories 195 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 271mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
BALSAMIC MARINATED FLANK STEAK
Tangy balsamic vinegar makes this marinade. Mix in Dijon mustard, garlic and basil, pour over Flank Steak, then grill and serve with a variety of veggies for a simple, fresh meal.
Provided by BIWFD
Categories Entrée
Time 30m
Yield Makes 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 180
ULTIMATE FLANK STEAK MARINADE
I adapted this from a recipe I got off the myrecipes.com site. It is a wonderful marinade for flank steak. The great thing about this recipe is that you can serve the steak alone and it is still flavorful or you can top with yoru favorite sauce. Marinade time (3 hours to overnight) is not included in prep time. I hope you enjoy!
Provided by KimmieCat1
Categories Steak
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Place garlic, salt, pepper, and thyme on a cutting surface adn use a large knife to chop together until mixed.
- 2. Transfer mixture to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients.
- 3. Place steak in the bag and seal. Turn several times to coat meat.
- 4. Refrigerate, turning several times, for at least 3 hours and up to overnight.
- 5. To cook meat: preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from bag and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 to 2 minutes longer, until instant-read thermometer reads 140 degrees F (for medium rare). Let steak rest for 10 minutes. Working against the grain, cut into thin slices with a knife.
Nutrition Facts : Calories 354, Fat 20.9, SaturatedFat 6.8, Cholesterol 115.7, Sodium 1097.8, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 38.1
MARINATED FLANK STEAK
Steps:
- In a small bowl combine garlic, mustard, honey, balsamic vinegar and beer. Stir in ginger. Place steak in baking pan and pour marinade over and toss to coat. Cover with plastic wrap and refrigerate overnight. Remove from pan and season with salt and pepper. Grill on barbecue or cast iron pan for 3 - 5 minutes per side depending on desired degree of doneness. Slice thinly and serve.
J'S FLANK STEAK MARINADE
This is a delicious flank steak marinade that is sure to tickle your taste buds.
Provided by CookingQueen
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 6h15m
Yield 10
Number Of Ingredients 9
Steps:
- Mix soy sauce, Worcestershire sauce, lemon juice, sesame oil, granulated garlic, honey, onion powder, white pepper, and ginger together in a bowl. Transfer to a 1-gallon resealable plastic bag.
Nutrition Facts : Calories 49.1 calories, Carbohydrate 5.4 g, Fat 2.7 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 1149.4 mg, Sugar 2.4 g
GRILLED FLANK STEAK WITH RED WINE MARINADE
Steps:
- Trim any excess fat and sliver skin off the flank steak.
- In a 1 gallon plastic bag, add marinade ingredients. Place flank steak in the baggie and seal. Marinade in the refrigerator for at least one hour, no more than 4.
- Prepare grill for direct grilling using a good quality lump charcoal. Remove flank steak from marinade and pat dry with a paper towel. Combine the salt and pepper in a small bowl and season the steak with the rub.
- Place the flank steak over direct heat and cook for 6 minutes or until a nice crust develops. Flip the steak and cook for another 6 minutes or until the internal temperature reads 125 degrees for rare.
- Remove from the grill and let rest for 10 minutes to allow to come up to temperature and to let the cells reabsorb the juices.
- Slice against the grain and serve.
BONNIE'S FLANK STEAK MARINADE
This is an old 50's cowboy marinade, and it is delicious! Try it on your next flank steak. Enjoy! Photo is my own.
Provided by BonniE !
Categories Marinades
Time 10m
Number Of Ingredients 9
Steps:
- 1. Mix together the oil, soy sauce, lemon juice, celery salt, garlic, green onions and black pepper.
- 2. Marinate your steak for 4 to 6 hours in the refrigerator. Then grill.
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- Pour one of the marinade mixtures over the steak in a dish with sides and cover tightly. Let stand, refrigerated, for at least 5 hours. Turn the meat in the marinade several times to make sure it is well coated.
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- In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
- Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.
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- Add all ingredients except flank steak to blender and run until smooth, reserve 1 cup for basting and dipping.
- Pour remaining marinade over steak and refrigerate in a shallow pan or ziploc bag at least overnight, or up to three days. (Or you can freeze your steak in the marinade for later!)
- Cook on a medium heat grill, or under a broiler, basting frequently until you reach desired doneness.
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- Combine all the ingredients all together in a zip top bag, or large shallow dish, add flank steak, coat well and marinate for at least an hour or refrigerated until ready to cook. If you feel it is going to take more than an hour refrigerate.
- When ready to grill, drain the flank steak and use paper towels to pat dry steak, It's important to wipe excess moisture using a paper towels. If the steak is too moist it will end up steam cooking the steak , instead of grilling .
- Brush and oil the grill grate. Place flank steak on the hot grate and grill for about 5 -6 minutes per side for medium rare to medium, depending on preference- turning as needed with tongs. If using a meat thermometer 125 to 130°F for rare, 140°F for medium rare, 150°F for medium and 160°F for medium well. Keep in mind that cooking times will vary due to thickness of your steak.
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- Combine the soy sauce, olive oil, brown sugar, cider vinegar, Worcestershire sauce, mustard and pepper in a resealable bag; seal and shake to combine.
- Heat an outdoor grill or stove top grill pan to medium-high. Place the steak on the grill and cook for 5-6 minutes per side, depending on the thickness of your meat and the desired level of doneness.
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- Brush the grill with a little bit of oil, then add your steak, sear it on both sides, then turn down the heat to medium, and cook each side about 7 minutes, so roughly 15 minutes total. We like ours slightly pink inside, so if you prefer yours more well done, just cook it a little longer.
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- Once the steak is done, remove it from the barbecue, cover it in tin foil and let it rest about 5 minutes before you slice it up and serve it.
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