Grilled Flank Steak With Garlic Rosemary Food

GRILLED FLANK STEAK WITH ROSEMARY AND GARLIC

Steps:

• Whisk oil, garlic, soy, and rosemary in 13 x 9 x 2-inch glass baking dish.
• Add steak; turn to coat.
• Cover; refrigerate at least 30 minutes or overnight, turning steak occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler.
• Remove steak from marinade, letting excess drip off.
• Sprinkle steak with salt and pepper.
• Grill or broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare.
• Transfer steak to platter.
• Slice thinly on diagonal across grain.

GRILLED FLANK STEAK WITH SHALLOT-GARLIC-ROSEMARY MARINADE

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.

RED WINE-ROSEMARY GRILLED FLANK STEAK

Steps:

• To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.

GRILLED STEAK WITH ROSEMARY AND GARLIC

Steps:

• In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
• Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
• Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
• Remove the steaks from the grill and let rest for 5 to 10 minutes.
• Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

GRILLED FLANK STEAK WITH ROSEMARY AND GARLIC

Steps:

• Whisk oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Add steak; turn to coat. Cover; refrigerate at least 30 minutes or overnight, turning steak occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove steak from marinade, letting excess drip off. Sprinkle steak with salt and pepper. Grill or broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to platter. Slice thinly on diagonal across grain.

GRILLED ROSEMARY STEAKS

Steps:

• For the steaks: In a baking dish, sprinkle the steaks on both sides with the salt and pepper and drizzle with the oil. Place the rosemary in the dish and allow to marinate on the counter at room temperature for 1 hour, turning the steaks halfway through to infuse all over with rosemary.
• For the rosemary butter: In a saucepan over medium-low heat, add the butter and salt. Stir to melt the butter and dissolve the salt, then add the rosemary. Continue cooking on low until the butter is fragrant from the rosemary, 10 to 12 minutes. Remove the rosemary and discard.
• Preheat a grill or grill pan to high heat. Remove the steaks from the baking dish, discard the rosemary and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare. Remove from the grill and allow to rest under loosely fitted aluminum foil for 10 minutes.
• Using the direction of the muscles as a guide, thinly slice the meat against the grain into strips and place on a serving dish. Pour the infused butter over the meat and serve.

GRILLED FLANK STEAK WITH GARLIC SHALLOT ROSEMARY MARINADE RECIPE - (4.6/5)

Steps:

• Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover one half of grill. Position grill grate over coals, cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for just 2 seconds). Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. NOTE: I used a gas grill, which worked fine. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.

GRILLED FLANK STEAK WITH ROSEMARY

Steps:

• Mix all ingredients except steak in a 13x9x2 inch glass baking dish.
• Add steak and turn to coat.
• Cover and refrigerate at least two hours, turning occasionally.
• Preheat grill or broiler to medium high heat.
• Remove meat from marinade and discard marinade.
• Grill steak to desired doneness, about 4 minutes per side for medium rare.
• Transfer steak to work surface and let stand 5 minutes.
• Cut across grain into thin strips.
• Arrange on a platter and serve.

GARLIC AND ROSEMARY STEAK

Steps:

• Tenderize steak before marinating.
• Combine first 5 ingredients.
• Add steak and turn to coat.
• Season generously with pepper.
• Cover and refrigerate steak overnight, turning occasionally (I use a Tupperware made for marinating where you can turn it over easily).
• Bring steak to room temperature.
• Preheat the broiler for 5 minutes.
• Remove steak from marinade and pat dry.
• Transfer marinade to heavy small saucepan.
• Broil steak to desired degree of doneness-- about 10 minutes per side for rare (125°F).
• Transfer to platter and let it stand for 10 minutes.
• Bring marinade to a boil.
• Thinly slice steak across the grain.
• Pour marinade over steak slices and serve (and/or serve marinade alongside).
• Enjoy!

FLANK STEAK WITH BOURBON ROSEMARY MARINADE

Steps:

• Slice flank steak across the grain diagonally 1/2 - 3/4 inch thick.
• Combine remaining ingredients, add sliced flank steak, and let marinate for 1/2 hour.
• BBQ at high heat 2-3 minutes per side (for med-rare).
• Base with leftover marinade while cooking.