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
SKIRT STEAK
Alton Brown's Skirt Steak recipe, from Good Eats on Food Network, marinates a thin cut in soy sauce for maximum flavor. Alton's special tool? A blow dryer!
Provided by Alton Brown
Categories main-dish
Time 1h27m
Yield 8 servings as fajita meat or 4 as main course
Number Of Ingredients 10
Steps:
- Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
- Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
- Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.
GRILLED MARINATED SIRLOIN FLAP STEAKS
We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it takes to get your grill fired up. In the fall and winter, we pair this steak with maple-sweetened butternut squash. Come summer, it's a natural with a tomato salad and corn on the cob.
Provided by Ian Knauer
Categories Marinate Quick & Easy Father's Day Backyard BBQ Dinner Steak Summer Grill Grill/Barbecue Maple Syrup Soy Sauce Gourmet Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Blend soy sauce, vinegar, syrup, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Toss steaks with mixture. Marinate at room temperature about 15 minutes.
- Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see grilling procedure.
- Discard marinade and pat steaks dry.
- Oil grill rack, then grill steaks, covered only if using a gas grill, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes.
EASY FLAP STEAK RECIPE BY TASTY
Here's what you need: flap steak, soy sauce, pepper, garlic, canola oil
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 5
Steps:
- Add the steak, soy sauce, pepper, and garlic to a ziplock bag.
- Remove air from the bag, seal, and rub steak in marinade.
- Marinate for at least 30 minutes.
- Preheat a medium-sized pan on high heat.
- Remove steak from marinade and pat dry.
- Coat pan with canola oil and add in steak.
- Cook on high heat, flipping the steak frequently until the internal temperature registers 135˚F (57˚C).
- Let rest for 5 minutes until cutting.
- Cut and serve.
- Enjoy!
Nutrition Facts : Calories 568 calories, Carbohydrate 1 gram, Fat 32 grams, Fiber 0 grams, Protein 65 grams, Sugar 0 grams
SPICY STEAK MARINADE
My family loves this slightly spicy marinade, we've even cooked it down and added tomato sauce and made it into a type of basting/barbeque sauce. Place steaks in a resealable plastic bag and pour marinade over the top. Allow to rest for at least 2 hours, preferably overnight for best flavor and tenderness.
Provided by Jesi A.
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine water, Worcestershire sauce, soy sauce, mustard, onion, garlic, and red pepper flakes in a bowl.
Nutrition Facts : Calories 29 calories, Carbohydrate 5.4 g, Fat 0.4 g, Fiber 0.5 g, Protein 1.4 g, Sodium 1157.1 mg, Sugar 2.2 g
FLAP STEAK MARINADE
This is a great sweet & spicy marinade for flap steak, but note these are bold flavors and using this recipe as written will get you a bold result. First preference is to have right off the grill, sliced and served with garlic roasted mashed potatoes and lots of veggies. Leftovers are fabulous cold and sliced thin on a salad or even in a lettuce wrap. Because of the honey, it will be sweet and the rooster sauce will make it spicy - so adjust to your particular tastes. I prefer very sweet and very spicy. The shoyu I use is low-so and I keep it in the fridge with fresh ginger, garlic, lemon and orange slices marinating in the bottle and diluted with a little water....
Provided by KauaiCarolAnn
Categories Steak
Time 15m
Yield 4 oz, 8 serving(s)
Number Of Ingredients 7
Steps:
- Stir wine, honey, shoyu, red pepper and rooster sauce together until honey is well incorporated and dissolved.
- Pour into shallow glass container, place flap steak into marinade and tuck rosemary sprigs in and around beef, cover & place in fridge.
- Turn steak every so often if there's not enough liquid to fully cover the meat.
- Marinade at least 8 hours.
- Hint: Optimal results are a 24 hour marinade.
- Later that day -- remove container from fridge and let sit out for 30 minutes.
- Remove steak from liquid marinade and slightly pat dry.
- Grill on BBQ medium high, 2 minutes each side (for medium rare, depending on thickness) to sear and caramelize the exterior.
- I did do this in a grill pan on the stove and found it was necessary to clean the pan in between turning/flipping the steak - otherwise it just didn't seem to get crispy enough.
- I'll be curious to see how it works on a Foreman type grill!
Nutrition Facts : Calories 288.6, Fat 6.6, SaturatedFat 2.5, Cholesterol 89.6, Sodium 521.2, Carbohydrate 10.9, Fiber 0.1, Sugar 9.2, Protein 34
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