BALSAMIC MARINATED FLANK STEAK
Flank Steak is soaked in a Balsamic Marinade, then grilled or broiled until juicy & tender!
Provided by Holly Nilsson
Categories Beef Dinner Entree Main Course
Time 4h30m
Number Of Ingredients 9
Steps:
- Lightly score steak in a 1" diamond pattern, about ⅛" deep.
- Combine all marinade ingredients in a small bowl or freezer bag. Add steak and marinate at least 4 hours or overnight.
- Remove the steak from the fridge at least 30 minutes before cooking. Preheat grill to medium-high heat.
- Grill the steak 7-9 minutes, flip over, and grill an additional 5-7 minutes or until it reaches desired doneness. Do not overcook.
- Rest 10 minutes before slicing. Slice steak across the grain (cutting across the long fibers).
Nutrition Facts : Calories 433 kcal, Carbohydrate 4 g, Protein 51 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 136 mg, Sodium 967 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BALSAMIC MARINATED FLANK STEAK
Steps:
- 1)Combine marinade ingredients in small bowl. Place beef 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. 2)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. 3)Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.
MARINATED FLANK STEAK
A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.
Provided by GUYCON
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
- Preheat grill for medium-high heat.
- Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g
GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK
Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.
Provided by DENMOZZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
- Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
- Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g
MUSTARD-MARINATED FLANK STEAK
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
- In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
- Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
- Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.
FLANK STEAK WITH BALSAMIC BARBECUE SAUCE
Provided by Bobby Flay
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15 to 20 minutes. Set aside. Heat 1 tablespoon canola oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tablespoons water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temperature. (The sauce will keep for 1 week refrigerated in a sealed container. If it gets too thick, stir in 1 to 2 tablespoons water.)
- Let the steak sit 30 minutes at room temperature before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tablespoon canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes.
- Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated monterey jack cheese. Put the bread on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
- Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.
FLANK STEAK WITH LEMON SHALLOT MARINADE
This is delicious! It uses Meyer lemons, which I love. If you cannot get Meyer lemons you can substitute 1-1/4 cup fresh lemon juice and 1/4 cup fresh orange juice. I made sandwiches with the leftovers that my kids really enjoyed. I put a little garlic butter on a roll and broiled it a little. Then put thinly sliced pieces of steak on the roll, top with swiss cheese and broiled until melted. From the cookbook Food To Live By.
Provided by susie cooks
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Pierce both sides of the flank steak all over with a fork; place meat in a 1-gallon resealable plastic bag.
- Pour the lemon juice in a small bowl and whisk in the soy sauce. Add shallots; whisk in the sesame oil. Pour about 2/3 cup of the marinade inot a microwave-safe container and refrigerate until needed.
- Pour remaining marinade into the bag with the flank steak and seal, pressing out any excess air. Refrigerate the steak overnight; turning once or twice to distribute the marinade evenly.
- Remove the steak from the marinade and discard the unused marinade.
- Grill or broil the steak until cooked to taste; about 3 to 4 minutes per side for rare.
- Let the steak rest for 5 minutes.
- Warm the reserved marinade in the microwave and place in a serving bowl.
- Cut steak against the grain into very thin slices.
- Serve with warmed marinade.
Nutrition Facts : Calories 435.9, Fat 23.4, SaturatedFat 8.5, Cholesterol 93, Sodium 1464.3, Carbohydrate 3, Fiber 0.2, Sugar 0.4, Protein 50.9
FLANK STEAK WITH BALSAMIC-SHALLOT MARINADE
Steps:
- In a food processor, combine vinegar, shallots, herbs, and pepper. With the machine on, add the olive oil in a slow, steady stream and blend until emulsified. Poke holes in the meat, place it in a glass dish, and pour the marinade over the steak. Marinate at least 1 hour. Cook over medium heat 15 - 20 minutes.
BALSAMIC MARINATED FLANK STEAK
I was surprised by this recipe in that you only marinade the meat 20-30 minutes. It is great when you find a steak on sale and want to cook it that night. I did tweak it a bit by adding in some freshly minced garlic to kick it up just a bit. Turned out great for a weeknight meal for the family served with buttered noodles and spinach salad.
Provided by HokiesMom
Categories Steak
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all marinade ingredients in a resealable bag and mix together. Then add the flank steak and reseal the bag and turn bag several times to coat the meat with the marinade. Refrigerate 20-30 minutes, turning once or twice.
- Preheat grill to high for 20 minutes (while the meat is marinading). Remove meat from bag and sprinkle fresh ground pepper over the steak before placing on grill. Grill steak 5-6 minutes and then turn over and grill until done (3-4 more minutes for medium rare; 5-6 minutes for medium - depends on thickness of steak and temperature of grill).
- Remove steak to a platter and tent with foil and let rest for 5 minutes before slicing and serving.
Nutrition Facts : Calories 197.1, Fat 9.4, SaturatedFat 3.9, Cholesterol 46.5, Sodium 449.9, Carbohydrate 2.5, Fiber 0.1, Sugar 2.2, Protein 24.1
GRILLED FLANK STEAK WITH SHALLOT-GARLIC-ROSEMARY MARINADE
Make and share this Grilled Flank Steak With Shallot-Garlic-Rosemary Marinade recipe from Food.com.
Provided by Abby Girl
Categories Steak
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Marinade: Combine the shallot, garlic, olive oil and rosemary in a food processor. (roughly chop the ingredients before as the food processor will leave uneven chunks).
- Poke about 20 holes in the steak with a fork and repeat on the other side.
- Sprinikle the steak on both sides with 2 tsp kosher salt (or 1 tsp of table salt) Spread the marinade on both sides of the steak and refrigerate for 1 - 24 hours.
- Heat grill for about 10 minutes. Clean and re-season the grill with olive oil.
- With a papertowel, remove as much of the marinade as possible. (otherwise the garlic, shallot and rosemary would burn). Grind some fresh pepper over the steak.
- Sear 4 - 6 minutes on the first side. Turn and cook 3 - 4 minutes on the other side. Watch carefully as it can burn quite easily. With a paring knife, cut a small slit in the middle and check for doneness. Move to a cooler part of the grill and continue until rare.
- Remove from the grill while still pink -- cover with tinfoil and let sit for 5 minutes. (the steak will continue cooking while in the resting stage.
- Cut the steak across the grain.
Nutrition Facts : Calories 401.1, Fat 24.9, SaturatedFat 4.6, Cholesterol 34.3, Sodium 915.9, Carbohydrate 30.8, Fiber 2, Sugar 0.9, Protein 16.6
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- Place the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar, oil and honey to the bag. Whisk in the garlic, ginger and scallions. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.
- When ready to cook, remove the steak from the fridge and preheat your cooking surface (grill or stovetop grill pan). Remove the steak from the marinade, discard the leftover liquid, and sear the steak on each side until it's cooked to your desired degree of doneness. Let the steak rest for 5 minutes and then slice it against the grain and serve.
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