MARINATED FLANK STEAK
This marinated flank steak recipe will have everyone singing your praises, begging for the recipe and coming back for seconds and thirds. The flank steak marinade creates melt-in-your-mouth tender, juicy steak with complex savory, tangy, sweet and spicy notes. The marinade is made with soy sauce, balsamic, lemon juice, brown sugar and seasonings that infuse the steak with tons of flavor. And the best part of grilled flank steak? It's SO easy with zero clean up! Marinate then grill - that's it! (I've also included oven and stove top instructions.) Flank steak is also extremely versatile and can be served up with your favorite sides like mashed potatoes and fruit salad or in salads, wraps, pasta, sandwiches and more.
Provided by Jen
Categories Main Course
Time 29m
Number Of Ingredients 11
Steps:
- Whisk marinade ingredients together in a freezer size ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
- Marinate in the refrigerator at least 2 hours or up to 12 hours.
- Preheat outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed).
- Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.
- Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into thin strips against the grain (perpendicular to the long strands) or ½-inch cubes. Drizzle with the 2 tablespoons reserved marinade.
PAPRIKA FLANK STEAK WITH WATERCRESS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the griddle pan to medium-high.
- Coat the steak in oil and rub with the paprika, garlic, onion and some salt and pepper. Dress the scallions with a little oil as well, and season with salt and pepper.
- Grill the steak about 12 minutes, turning once. While the meat rests, grill the scallions until marked.
- Dress the cress with the lemon juice and 1 tablespoon of olive oil, and then season with salt and pepper.
- Slice the steak against the grain, 1/4-inch thick. Fan the steak on a plate and top with the grilled scallions, cress and the crumbled blue cheese.
FLANK STEAK PAPRIKA
Make and share this Flank Steak Paprika recipe from Food.com.
Provided by Wicket97
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the dry rub in a small bowl.
- Massage the rub over the steaks and let sit at room temperature for 30 minutes.
- To prepare the paprika butter, melt the butter in a small saucepan over low heat, stir in the paprika and garlic and cook for 2 minutes.
- Remove from heat and stir in the vinegar or lemon juice and keep warm.
- Fire up the grill for a two-level fire, one on high heat and one on ,medium heat.
- Grill the steak over high heat for 2 1/2 to 3 minutes per side.
- Move the heat to medium heat and grill for 2 1/2 to 3 minutes per side for medium rare.
- Let the steaks sit loosely covered with foil for 5 minutes.
- Slice thinly across the grain and serve with butter dripped over the slices.
Nutrition Facts : Calories 449, Fat 35.2, SaturatedFat 19.5, Cholesterol 119.2, Sodium 1825.2, Carbohydrate 2.4, Fiber 1.3, Sugar 0.3, Protein 30.9
FLANK STEAK WITH SMOKED PAPRIKA RUB
Make and share this Flank Steak With Smoked Paprika Rub recipe from Food.com.
Provided by Flexi Cherkov
Categories Steak
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine dry ingredients and rub all over steaks.
- Cover and put in refrigerator for about 45 minutes.
- In the meantime get your grill going. Bank your fire on one side.
- Sear over high heat first, then move to cooler side of grill and cook for 3 minutes each side. Longer for more well done.
- Remove from grill and cover for a few minutes with foil.
- Remove foil and cut across the grain and serve.
- Corn on the cob and zucchini go well with this.
Nutrition Facts : Calories 763.7, Fat 38.2, SaturatedFat 15.7, Cholesterol 309, Sodium 3736.2, Carbohydrate 2.9, Fiber 1.6, Sugar 0.4, Protein 97.1
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