MARINATED FLANK STEAK
The key to getting a tender flank steak is to let the meat marinate for a good, long time-in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary-and then carve it across the grain into thin slices before serving.
Yield 4
Number Of Ingredients 13
Steps:
- Toast peppercorns, coriander, fennel, chiles de àrbol, and bay leaves in a small skillet over high heat, stirring occasionally, until fragrant, 2 to 3 minutes. Transfer aromatics to a hard surface; lightly crush with the bottom of a heavy skillet; then transfer to a 9"x13" baking dish.
- Add wine, vinegar, worcestershire, garlic, rosemary, and olive oil; whisk to combine. Poke flank steak all over with a fork and place in marinade; spoon some marinade over top. Cover and refrigerate, turning occasionally, for 12 to 24 hours.
- An hour before grilling, transfer steak to a plate; set aside at room temperature. Transfer marinade to a small pot and bring just to a boil; set aside.
- Build a medium-hot charcoal fire in your grill. Grill steak, turning once and, using a brush, basting with reserved marinade occasionally, until browned and medium rare, 7 to 8 minutes per side. Transfer to a cutting board, tent with foil, and let rest for 10 minutes. Carve steak into thin slices on the bias and serve with any accumulated juices.
CORIANDER FLANK STEAK
Make and share this coriander flank steak recipe from Food.com.
Provided by chia2160
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- press coriander into both sides of flank steak.
- stir together remaining ingreds and pour over flank steak, marinate 10 minutes or longer.
- heat broiler, broil steak 5 mins per side for med rare,let it rest for 5 minutes, slice and serve.
FLANK STEAKS AND SPICY CORIANDER SAUCE
Provided by Metro
Time 30m
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 375°F (190°C).Drain the marinated steaks.Preheat a heavy-bottomed frying pan over medium-high heat and sear the steaks without oil for 3 to 4 minutes per side, or until the meat is nicely browned.On a parchment-lined baking sheet, place the steaks in the oven and cook 11 to 15 minutes for medium-pink meat.Remove from the oven, place a sheet of aluminum foil over the meat and allow to rest for 5 to 6 minutes before thinly slicing the meat against the grain.SauceIn a bowl, pour the oil and blend in all the ingredients except for the coriander. Mix well; then add the fresh coriander. Correct the seasoning.Pour over the cooked meat.
CORIANDER TERIYAKI FLANK STEAK
Categories Beef Broil Quick & Easy Dinner Soy Sauce Coriander Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Press coriander onto both sides of steak and put steak on a large plate. Stir together soy sauce, brown sugar, ginger, garlic, and oil and pour over steak, turning steak to coat. Marinate, turning occasionally, 10 minutes.
- Preheat broiler.
- Heat an oiled broiler pan about 3 inches from broiler until hot. Put steak on hot pan and broil 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let stand 5 minutes before slicing. Sprinkle with cilantro.
FLANK STEAK WITH CHIMICHURRI
Categories Broil Dinner Steak Cilantro Parsley Coriander Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.
- Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
- Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.
STEAK MARINADE
Soy, coriander and cumin join ginger and garlic in this simple, umami-laden marinade. It's a perfect match for any tender cut of beef, such as bavette, rib-eye or flank steak which have a loose, visible grain primed for soaking up marinades. This recipe imparts its flavor in as little as 30 minutes, though the meat benefits from any additional marinating time - and can sit for up to two days. The steak chars as it cooks, and the exterior caramelizes to create a crisp, powerfully savory crust.
Provided by Lara Lee
Categories dinner, meat, main course
Time 45m
Yield About 4 servings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have 3/4 cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)
- Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.
- Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.
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