THE BEST EASY OVEN ROASTED GARLIC FLANK STEAK RECIPE
The Best Oven Roasted Garlic Flank Steak Recipe - how to cook flank steak or skirt steak in the oven with tons of garlic butter steak flavor!
Provided by Courtney O'Dell
Categories Beef
Time 35m
Number Of Ingredients 9
Steps:
- Lay flank steak out flat, trim any extra fat or silver skin.
- Generously season steak with salt and pepper.
- Add olive oil, herbs, lemon zest and juice, and diced garlic to a large bowl or (preferably) a large plastic bag and mix well.
- Add steak to bag and let marinate for 40 minutes up to two hours.
- Preheat oven to 500 degrees (or 450 - as high as your oven broiler can go.)
- Add large cast iron pan or skillet to oven. If you don't have a pan or cast iron griddle large enough for your steak, you can use a heavy baking sheet lined with foil. (Cast iron will get best results, but don't worry if you don't have it.) Make sure pan is close to broiler, but not touching (I give about 5" to make sure my steak has room under the broiler since I have a gas flame broiler and don't want to start a fire from spattering fat.) Let pan get scorching hot before adding steak to it for the best texture.
- Remove steak from bag, and sprinkle with garlic powder.
- Cook steak in oven for 8 minutes, then flip to other side and cook another 8.
- Continue to cook until steak has reached desired doneness: 125 degrees with a digital thermometer inserted into the fattest part of the steak will give you a rare steak. 135 degrees will get you medium rare, 155 for medium well, and 165 degrees for well done.
- When your steak is done to your taste, remove from oven.
- Place a small piece of foil over the steak to "tent" it and let it finish carryover cooking as it rests for 10 minutes.
- When steak has rested for at least 10 minutes (don't rush - if you cut it right off the grill the steaks juices will all run out), slice it width-wise (so you have lots of thin strips instead of just a few long strips) against the grain - which is essential to keeping the steak from being too chewy or tough.
- Serve immediately and enjoy!
Nutrition Facts : Calories 398 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 27 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 456 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
FLANK STEAK WITH GARLIC BUTTER
Four ingredients never tasted so good (not including oil, salt, and pepper.) You'll find yourself using the garlic sauce for just about anything - short of drinking it straight from the pan.
Provided by Annacia
Categories Steak
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat broiler.
- Season steak with salt and pepper.
- Broil steak about 6-inches from heating element, turning once, about 8 to 10 mintues, or until medium rare.
- Sauce:.
- In small saucepan over medium heat melt butter.
- Add garlic, pepper, Worchestershire sauce and any accumulated steak juices.
- Serve in slices made across the grain.
STEAK, CORN AND POTATOES WITH GARLIC BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large nonstick skillet; cover with water and season with salt. Bring to a boil, reduce the heat to a simmer and cook until just tender, about 10 minutes. Drain, blot dry with paper towels and wipe out the skillet.
- Meanwhile, combine the butter, grated garlic, parsley, oregano, lemon zest and a big pinch of salt in a food processor. Pulse until smooth; set aside.
- Season the steak with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the steak and cook until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
- While the steak cooks, heat the reserved nonstick skillet over high heat. Add the remaining 2 tablespoons vegetable oil and the potatoes. Cook, stirring occasionally, until the potatoes are browned around the edges, about 5 minutes. Add the corn, minced garlic and a pinch of salt; cook, undisturbed, until the corn is lightly browned, about 3 minutes. Add the scallions and cook, tossing, until combined. Season with salt and pepper and stir in the lemon juice.
- Divide the vegetables among plates. Slice the steak and add to the plates; top with the garlic butter.
GRILLED FLANK STEAK WITH WORCESTERSHIRE BUTTER
Grilled steak covered in melting herb butter is a cornerstone of summer cooking. Here, both the steak and the compound butter are spiked with Worcestershire sauce, fresh thyme and garlic for an intensely brawny flavor. Then, the steak is garnished with a mix of charred tomatoes, scallions and basil, which gives everything a juicy sweetness brightened with lemon. You can use any cut of beef here; the flank steak has a deeply mineral taste and chewy texture that's at its best sliced thin. But rib-eye, skirt steak and sirloin also work; just be sure to adjust the cooking time for thinner or thicker pieces.
Provided by Melissa Clark
Categories meat, main course
Time 45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. In a bowl or resealable bag, combine thyme, garlic, jalapeño, chives, Worcestershire sauce, sugar and lemon juice. Add meat and let marinate in the refrigerator for at least 2 hours and up to overnight.
- Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using.
- Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Grill tomatoes, or broil them on a rimmed baking pan, turning them, until charred on all sides, about 2 to 4 minutes per side. Transfer to a cutting board to cool.
- Brush off any pieces of marinade clinging to the steak, pat steak dry and coat it lightly with oil. Grill or broil steak until it reaches desired doneness, 3 to 5 minutes per side for medium-rare (125 degrees).
- Transfer steak to a cutting board. Slice butter into coins and place them on the steak to melt slightly. Let steak rest for 5 minutes while you prepare the tomatoes.
- Roughly chop tomatoes and place in a bowl with scallions, basil, a pinch of salt and pepper, a drizzle of olive oil and a squeeze of lemon juice. Toss well, adding more salt or lemon juice, or both, to taste.
- Slice the steak thinly, across the grain, and serve with the charred tomato mixture spooned on top. Garnish with more chives and torn basil, if you like.
BRAISED FLANK STEAK WITH LEMON AND GARLIC
This is one of my mother's best recipes from my childhood. Flank steak was cheap back then, so feel free to substitute chuck steak or flap meat. The ingredients are simple but very flavorful. It's excellent with buttered noodles or white beans, and a green vegetable such as broccoli or asparagus.
Provided by Dianemwj
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h50m
Yield 3
Number Of Ingredients 9
Steps:
- Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
- Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
- To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.
Nutrition Facts : Calories 731.8 calories, Carbohydrate 18.4 g, Cholesterol 166.9 mg, Fat 42.5 g, Fiber 1 g, Protein 64.4 g, SaturatedFat 16.5 g, Sodium 793.7 mg, Sugar 0.9 g
FLANK STEAK WITH GARLIC WINE SAUCE
Make and share this Flank Steak with Garlic Wine Sauce recipe from Food.com.
Provided by Mysterygirl
Categories Very Low Carbs
Time 6m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle flank steak with salt and a generous amount of freshly ground black pepper.
- Heat a wide heavy skillet.
- Do not add fat.
- When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side).
- Reduce heat and add 2 T butter.
- Cook 3 to 5 minutes on each side.
- For best results, the meat should be quite rare.
- Remove the meat from the pan and keep warm.
- Pour off the fat in the skillet and add the scallions and red wine.
- Bring to a boil and whisk in the garlic puree.
- Boil until the wine is reduced by half, thickened, and syrupy.
- As it boils, scrape up the browned bits in the skillet with a wooden spoon.
- Stir in the meat juices that have accumulated unter the flank steak.
- Boil for 1 or 2 seconds more.
- Remove from the heat.
- Gently swirl in the 2 T soften butter so that it incorporates into the wine.
- Quickly slice the meat, against the grain, into thin strips.
- Arrange the slices on a hot platter, pour sauce down the center of them and serve at once.
Nutrition Facts : Calories 444.6, Fat 25.7, SaturatedFat 13.2, Cholesterol 100.3, Sodium 97.5, Carbohydrate 4.2, Fiber 0.2, Sugar 0.5, Protein 36.8
GARLIC-BUTTER STEAK
This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.
Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.
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