KOREAN MARINATED FLANK STEAK
This is a great marinade for flank steak, my mom got it from a Korean friend when my dad was stationed overseas in the Army 50 years ago.
Provided by suze
Categories World Cuisine Recipes Asian Korean
Time 8h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth.
- Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator.
- Preheat a grill for medium-high heat.
- Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.
Nutrition Facts : Calories 416.5 calories, Carbohydrate 46.5 g, Cholesterol 33.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 3660.8 mg, Sugar 36.8 g
KOREAN-STYLE MARINATED SKIRT STEAK WITH GRILLED SCALLIONS AND WARM TORTILLAS
Steps:
- Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain.
Nutrition Facts : Calories 242 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 74 milligrams, Sodium 572 milligrams, Carbohydrate 4 grams, Protein 25 grams, Sugar 3 grams
GRILLED FLANK STEAK
Steps:
- Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
- Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
- Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
- Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
GRILLED KOREAN-STYLE SKIRT STEAK
Provided by Food Network Kitchen
Time 40m
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Pierce the steak a few times with a fork. Toast the sesame seeds in a skillet over medium heat until golden, shaking the pan, 2 to 3 minutes. Transfer to a plate to cool.
- Combine the sesame seeds, garlic, cola, soy sauce, brown sugar, sesame oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl, stirring to dissolve the sugar. Add the steak, onion wedges and bacon, turning to coat. Cover and refrigerate 4 hours or overnight.
- Remove the steak and onion wedges from the marinade with a slotted spoon and transfer to a baking sheet. Heat a grill pan over high heat. Grill the onion wedges and peppers, turning, until charred, 8 to 10 minutes. Transfer to a platter. Grill the steak until charred, 4 to 5 minutes per side for medium rare. Add to the platter.
KOREAN-STYLE GRILLED FLANK STEAK
Categories Onion Soy Quick & Easy Backyard BBQ Steak Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
- Prepare a gas grill for direct-heat cooking over medium-high heat.
- Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
- Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.
BOURBON GRILLED FLANK STEAK
Flank steak is a very versatile and lean cut of steak, so it really benefits from a marinade. The marinade helps tenderize the meat and infuse it with flavor. Poking the steak with a fork here helps the marinade penetrate better and faster. Double cooking sweet potatoes in both the microwave and the grill, yields the creamiest insides and crisp charred skin.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the steak in a resealable plastic bag along with the garlic, 2 tablespoons bourbon, the brown sugar, Worcestershire sauce, chili powder, cumin, 1/2 teaspoon salt and a few grinds of pepper. Rub the marinade into the steak and refrigerate, 6 to 12 hours.
- Preheat a grill to medium high. Remove the steak from the marinade; pour the marinade into a small saucepan, discarding the garlic. Add 2 tablespoons water and the remaining 2 tablespoons bourbon. Bring to a boil, reduce the heat and simmer until slightly reduced, 3 to 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper. Meanwhile, prick the sweet potatoes with a fork and microwave until soft, 5 to 7 minutes.
- Season the steak with salt and pepper. Toss the broccolini with the melted butter and season with salt and pepper. Grill the steak, turning once, 10 to 12 minutes for medium rare, and the sweet potatoes, turning, until charred, 15 to 18 minutes. Once the steak is done, grill the broccolini, turning, until tender, 6 to 8 minutes.
- Thinly slice the steak and divide among plates; spoon the reduced marinade on top. Serve with the broccolini and sweet potatoes; top the sweet potatoes with butter.
Nutrition Facts : Calories 420, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 108 milligrams, Sodium 658 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Sugar 13 grams, Protein 33 grams
GRILLED FLANK STEAK IN KOREAN MARINADE
This recipe was shared with me by a mother at my son's school (Shirley Brothwell). She says: "My mother learned this dish when we lived in South Korea"
Provided by ButterflyVioletta
Categories Steak
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Score the flank steak the diagonally on both sides. Cut the steak across the grain (this is also usually on the diagonal) into strips about 3 inches wide. Once all tenderizing cuts have been made, cut into serving sized pieces still large enough to grill.
- Mix vegetable oil and sugar together in gallon sized Ziplok bag. Add flank steak and soak for 20 minutes (this tenderizes the meat).
- Meanwhile mix remaining ingredients as marinade. Add mix to steak in bag and refrigerate for 4 hours, turning occassionally. Grill over hot fire about 2 minutes per side.
GRILLED FLANK STEAK
Serve this grilled flank steak with salad and vegetables.
Provided by Dianne Corbett Balach
Time 4h15m
Yield 4
Number Of Ingredients 12
Steps:
- Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
- Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.
Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g
GRILLED FLANK STEAK, MANDARIN STYLE
Flank steak (or skirt or sirloin) prepared with a Chinese twist. (Works well with pork or chicken, too).
Provided by tgobbi
Categories Steak
Time 3h10m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Works well with chicken or pork too.
- Score the steak by making Xs with a sharp knife.
- Marinate at least 3 hours.
- (I usually prepare it the night before I use it).
- Grill (or broil) to the desired degree of doneness.
- Slice and serve with potatoes or rice and a salad.
- Hint: when using flank or skirt steak make sure you slice AGAINST THE GRAIN or it will be too tough to eat!
Nutrition Facts : Calories 53.2, Fat 2.3, SaturatedFat 0.3, Sodium 340.6, Carbohydrate 5.3, Fiber 0.6, Sugar 2.7, Protein 1.1
KOREAN-STYLE GRILLED FLANK STEAK
From Gourmet Magazine in July 2007. Serve with white rice and soft leaf lettuce. Guests can make lettuce-leaf bundles with rice and thin slices of meat.
Provided by Little Suzy Homemak
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Stir together soy sauce, veinegar, ginger, garlic, Sriracha, sugar and sesame oil.
- Prepare a gas grill for direct-heat cooking, and grill the steak, covered, turning over once for 6-8 minutes for medium-rare.
- Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.
Nutrition Facts : Calories 269.2, Fat 14.6, SaturatedFat 4.7, Cholesterol 46.5, Sodium 1069.3, Carbohydrate 6.7, Fiber 1.5, Sugar 2.6, Protein 27.5
WEIGHT WATCHERS KOREAN-STYLE GRILLED FLANK STEAK
Lean, flavorful flank steak does not have to be a grilling-season-only dinner. Indoor grill pans simulate the taste of outdoor cooking with no added fat. POINTS® Value: 4
Provided by Stacie Lora
Categories Korean
Time 23m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put flank steak into a shallow glass or ceramic dish.
- To make marinade, combine garlic through to sesame oil in a blender and blend until smooth.
- Pour half the marinade over flank steak, turn over to coat both sides, cover and refrigerate for at least 30 minutes and up to 24 hours. Refrigerate remaining marinade as well.
- Prepare coals for grill.
- Grill flank steak for 5 to 7 minutes on each side for medium-rare. Set on a cutting board to rest while you finish salad.
- Put remaining marinade into a small saucepan and add 3 tablespoons water. Bring to a simmer over very low heat and cook for 3 to 4 minutes.
- In a large bowl, toss watercress, scallions and carrot with warm marinade.
- Slice flank steak into thin strips. Pour any juice from meat over salad and toss it inches Serve flank slices alongside salad.
Nutrition Facts : Calories 177.7, Fat 8.3, SaturatedFat 2.8, Cholesterol 39.7, Sodium 401.1, Carbohydrate 2.9, Fiber 0.6, Sugar 0.8, Protein 21.7
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
KOREAN BARBECUED FLANK STEAK
Recipe is from Rachael Ray's 30-Minute Get Real Meals. I use this all the time for my flank steak and get great reviews. It also can be served with her Hot and Sour Slaw Salad. I didn't include the time for marinating. Recipe calls for 10 minutes and I usually prepare it in the morning and let it sit in the fridge till dinner time.
Provided by mama smurf
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish (or I use a plastic ziploc bag), combine the grill seasoning, tamari, honey, red pepper flakes , garlic, sesame oil, scallions and vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes. (I usually do this in the morning and let it sit all day in the fridge.).
- Preheat an indoor electric grill (I use a Foreman grill) or outside grill to medium high. When the grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7-8 minutes on each side for medium well or to your doneness. (On my Foreman grill it takes about 6-8 minutes for our tastes.).
Nutrition Facts : Calories 487.5, Fat 28, SaturatedFat 9, Cholesterol 154.2, Sodium 1129.8, Carbohydrate 6.7, Fiber 0.5, Sugar 4.9, Protein 50.3
MARINATED GRILLED FLANK STEAK
Easy marinated horseradish flank steak. This serves about 4 normal humans; if you have teenagers, double the recipe.
Provided by Katie Koivisto
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine flank steak, horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable plastic bag. Seal and let marinate in the refrigerator for 2 to 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place steak on the hot grill. Sear until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest 5 minutes; slice thinly at an angle.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 2.8 g, Cholesterol 30.6 mg, Fat 9 g, Fiber 0.3 g, Protein 17 g, SaturatedFat 2.8 g, Sodium 475.5 mg, Sugar 1.1 g
GRILLED MARINATED FLANK STEAK
Flank steak, a flavorful yet affordable cut of beef, gets a salty-sweet boost from Michael Ruhlman's wonderful marinade. It also gives the meat a nice charred flavor, with or without an outdoor grill: as the marinade caramelizes, it creates aromatic smoke that infuses the meat, right in the hot pan. (Note: Allow 8 hours to fully marinate the steak.)
Provided by Michael Ruhlman
Categories main-dish
Time 10h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Marinade: Into a zip-top bag, add ketchup, soy sauce, brown sugar, onion powder, ground ginger, and Worcestershire sauce. Trim away the root end of garlic cloves, smash with the flat side of a knife, and discard the peel. Smash again, then roughly chop and add to the bag. Close the bag and mix the marinade. Makes about 1¼ cups. (Marinade will keep for up to 1 week in the refrigerator and up to 1 month in the freezer.)
- Steak: Place steak into the bag with the marinade. Press out as much air as possible, seal the bag, and distribute the marinade around the meat. Let marinate for at least 1 hour at room temperature or, optimally, up to 8 hours to overnight in the refrigerator. (Note: If grilling after 1 hour of marinating, reserve the marinade to baste the steak during grilling.)
- If the steak has been marinating in the refrigerator, bring it to room temperature before grilling, about 1 hour.Preheat grill pan (or outdoor grill) to medium-high heat. When grill pan is smoking hot, remove steak from marinade and lay it flat on the grill. Let cook for 4-5 minutes, largely undisturbed, pressing down on the meat to enhance grill marks if you wish. After 4-5 minutes, the steak should be lightly charred and no longer adhere to the grill. Lift and rotate steak about 60 degrees to create cross-hatched grill marks; let cook another 2-3 minutes. Finally, flip and repeat process on the other side, 7-8 minutes. (Total grilling time will be 15-16 minutes.)
- After 15-16 minutes, steak should be medium-rare. Meat should feel firm to the touch at the thickest part (alternatively, a meat thermometer should register 125 F at the thickest part of the steak). Transfer steak to a wire rack fitted over a rimmed baking sheet. Let rest to allow the juices to redistribute in the steak, 15 minutes.
- After the steak has rested, transfer to a cutting board. Find the grain of the meat, then thinly slice against the grain on a bias. Garnish with cherry tomatoes and greens, and serve immediately.
KOREAN MARINADE
This is a great marinade for beef short ribs, chicken, or steak. Serve with steamed rice, beer, and kim chee.
Provided by Curlie
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the soy sauce, sugar, sesame oil, green onion, garlic, toasted sesame seeds, flour, and pepper. Place meat in the marinade, cover, and refrigerate for 30 minutes, or overnight.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 9.6 g, Fat 6.1 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 902.8 mg, Sugar 6.6 g
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