Flank Steak A La Willyboy Food

SAUTEED FLANK STEAK

Steps:

• In a mixing bowl, blend the oil, balsamic, salt and pepper. Then pour the marinade over the flank steak in a pan. Allow the steak to marinade for 20 to 30 minutes.
• For the zucchini, heat a shallow saucepan over high heat and bring 4 cups of water to a boil. Reduce the heat and add the zucchini to the water and simmer for 2 minutes. Remove from the water and place in a colander to drain.
• To prepare the steak, heat a large saute pan over high heat until the verge of smoking. Remove the steak from the marinade and remove any excess marinade before cooking. Then reduce the heat and place the steak in the pan. Cook the steak on each side for 4 to 5 minutes, turning to avoid scorching. If the steak begins to crust or brown, reduce the heat. After cooking to desired temperature, remove from the pan and allow the steak to rest.
• To build the plate, add a portion of hot potatoes, steamed zucchini and steak, sliced on bias. Then finish with the veal stock.

GRILLED FLANK STEAK

Steps:

• Combine all ingredients except steak in a small bowl.
• Mix well to combine.
• Place flank steak in a large zip top bag.
• Add marinade ingredients.
• Refrigerate 8 hours or overnight.
• When ready to cook, remove from marinade and discard marinade.
• Grill 5 minutes per side.
• Allow to rest 5-10 minutes after grilling before slicing.

THE ULTIMATE FLANK STEAK - THE ORIGINAL RECIPE

Steps:

• This steak is best served with the center red/pink, it is at it's most tender state at that point.
• Place steak in sealable plastic bag.
• Add remaining ingredients, except butter, and place in refrigerator for 6 to 12 hours to marinate.
• Turn bag over at least four times during marination.
• Grill over hot hardwood coals, basting frequently with marinade, for about 8-10 minutes a side.
• Check for doneness.
• When done cut steak on diagonal across the grain.
• Serve with remaining marinade that has been heated to a boil with butter added.
• The flavors can be intensified by using your favorite smoking chips on the cooking coals (I use sassafras, hickory, or apple).
• Leftovers make excellent sandwiches when topped with bacon, tomato and melted cheese (Swiss, Cheddar, Smoked Gouda or Blue) and remaining marinade drizzled on top.
• I store the leftovers in the marinade to keep the steak moist and flavorful.

CARTHAGENIAN FLANK STEAK

Steps:

• Combine all ingredients, except steak, in a jumbo ziplock bag that has been placed in a glass bowl for support. After scoring the flank steak place it in the bag. Seal the bag and refrigerate at least 20 minutes or up to overnight.
• Heat the grill or a grill pan on the stove. Remove the flank steak from the bag and pat dry with paper towels. Grill 4 to 5 minutes per side or until done to taste. Let rest 5 to 10 minutes before carving before serving.