Flank Steak Marinade Honey Food

HONEY STEAK MARINADE

Honey Steak Marinade image

My daughter got this recipe when she lived in El Paso and uses it with flank steak. The marinade is also great on chicken. We like to serve it with rice.

Provided by Marjie501

Categories Meat

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup soy sauce
1/2 cup honey
2 tablespoons vinegar
1 tablespoon fresh ginger
2 cloves garlic, crushed
1/2 cup olive oil
1 1/2 lbs flank steaks

Steps:

Score steak by making crisscross cuts on the surface on both sides of the meat.
Mix ingredients for marinade and pour over steak.
Marinate for at least 45 minutes or overnight.
Grill as desired and slice on the diagonal.

FLANK STEAK STRIPS WITH HOT HONEY-MOLASSES SAUCE

Flank Steak Strips with Hot Honey-Molasses Sauce image

For any of you with a George Foreman electric grilling machine...a regular grill could be used too! This recipe is from the "George Foreman's Knock-out-the-Fat Barbecue and Grilling Cookbook!" Sounded mighty tasty to me! Thanks George! (Cooking time includes simmering time for sauce and cooking meat)

Provided by SilentCricket

Categories Meat

Time 1h10m

Yield 4 cups of sauce, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons extra virgin olive oil
1/2 cup minced onion
1/4 cup minced green bell pepper
2 cloves garlic, minced
1 (10 3/4 ounce) can tomato puree
1 cup apple cider vinegar
1 cup honey
1/2 cup blackstrap molasses
2 tablespoons yellow mustard
1 1/4 teaspoons red pepper flakes
1 teaspoon chili powder
1 1/2 lbs flank steaks, trimmed of all visible fat
canola oil

Steps:

Make the sauce: In medium saucepan, heat oil over med-high heat.
Add the onion, bell pepper, and garlic.
Saute for about 10 minutes, or until tender.
Add the tomato puree, vinegar, honey, molasses, mustard, pepper flakes, and chili powder.
Reduce the heat to low.
Simmer for 30-40 minutes or until the sauce has thickened.
Prepare the steak: Prepare the grill or electric grilling machine for cooking.
If grilling over coals, sear the meat over the hottest part of the coals, about 2 minutes per side.
Then move it to a cooler area and cook to med-rare for about 3-4 minutes per side.
Brush the sauce on the steak just before turning.
Then brush the top side with sauce.
If using an electric grilling machine, brush grid with canola oil andplace the flank steak on a hot grill.
Cook for about 3 minutes for med-rare.
After 1 1/2 minutes, brush the sauce on the top side.
To serve, slice the flank steak into thin strips.
Spoon some of the sauce over the top and serve immediately.

Nutrition Facts : Calories 753.8, Fat 21.3, SaturatedFat 6.9, Cholesterol 69.7, Sodium 177.9, Carbohydrate 106, Fiber 2.5, Sugar 74.8, Protein 38.2

TERIYAKI FLANK STEAK

Teriyaki Flank Steak image

This marinated, grilled teriyaki flank steak goes great with broccoli and rice.

Provided by KENT SULLIVAN

Categories World Cuisine Recipes Asian

Time 8h35m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup wine
½ cup soy sauce
¼ cup olive oil
¼ cup brown sugar
¼ cup grated fresh ginger root
2 cloves garlic, crushed
1 teaspoon ground black pepper
1 ½ pounds beef flank steak

Steps:

In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
Preheat an outdoor grill for medium-high heat.
Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.5 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 1848.8 mg, Sugar 9.7 g

GRILLED LIME-MARINATED FLANK STEAK WITH CHIPOTLE-HONEY SAUCE

Grilled Lime-Marinated Flank Steak With Chipotle-Honey Sauce image

The flank is not the tenderest cut of beef, but it may be the most flavorful. To make it tenderer, I marinate it and slice it against the grain very thin on the bias after cooking it. So what you start with is very thin steak, and what you end up with is large thin slices of char-flavored meat that resembles roast beef. The acid in the lime marinade is very complementary to the char flavor of the meet. Marinated it anywhere from 4 to 6 hours: Any longer than that, and the lime juice will actually cook the steak, leaving you with gray meat. Recipe adapted from Chris Schlesinger Adopted 9/06

Provided by SharleneW

Categories Weeknight

Time 5h10m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

2 1/2 lbs flank steaks, choice grade
1 canned chipotle chile, chopped
2 garlic cloves, chopped
1 tablespoon chopped cilantro
1/4 cup vegetable oil
10 tablespoons freshly squeezed lime juice (about 5 limes)
3 canned chipotle chiles, pureed
1/4 cup honey
2 tablespoons peanut oil
2 tablespoons balsamic vinegar
2 tablespoons brown mustard
1/2 cup freshly squeezed lime juice (about 4 limes)
2 garlic cloves
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 teaspoon salt
fresh cracked black pepper, to taste
4 slices crusty French bread, cut at an angle

Steps:

TO MARINATE STEAK: Place the steak in a large dish or baking pan.
Mix together the chipotle, garlic, cilantro, vegetable oil, and lime juice in a bowl and pour over the steak.
Cover, and marinate in the refrigerator for 4 to 6 hours (do not marinate longer), turning occasionally.
Prepare the grill.
FOR SAUCE: Combine the chipotles, honey, peanut oil, vinegar, mustard, lime juice, garlic, and cumin in a blender or food processor and puree until smooth.
Stir in the cilantro and season with salt and pepper to taste.
TO PREPARE STEAK: Remove the steak and season with salt and pepper.
Grill over high heat for about 5 minutes on each side for medium-rare, 7 minutes on each side for medium, or to the desired doneness.
Remove the steak from the grill and let it rest for about 4 minutes.
With a sharp knife, thinly slice the steak across the grain and at a sharp angle.
TO SERVE: Serve the steak on top of a slice of the French bread and accompany each serving with several tablespoons of the sauce.

Nutrition Facts : Calories 943.9, Fat 45.3, SaturatedFat 13, Cholesterol 192.8, Sodium 1711.8, Carbohydrate 65.7, Fiber 2.9, Sugar 23.9, Protein 69.1

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