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 MARINATED FLANK STEAKS
Steps:
- Place the flank steak in a large, plastic resealable bag. In a 2-cup measuring cup combine the remaining ingredients. Pour the marinade mixture into the bag with the steak, seal and marinate in the refrigerator at least 4 hours and up to 12 hours in advance.
- Preheat a gas or charcoal grill. Remove the steak from the marinade. Pour the marinade into a small saucepan and bring to a boil. Lower the heat to medium-low and simmer the marinade for 10 minutes. Remove saucepan from the heat and keep warm. Place the steak on the grill and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to plate and let stand for 5 minutes before carving. Cut the steak across the grain into thin diagonal slices, and serve with the marinade sauce.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
GRILLED MARINATED FLANK STEAK
Marinated flank steak makes dinner an ace in the hole. Mix a quick marinade with soy sauce, honey, garlic, and pepper for a grilled flank steak recipe you'll go to again and again.
Provided by Elise Bauer
Categories Grill Flank Steak Grill Steak
Time 2h30m
Yield 6
Number Of Ingredients 9
Steps:
- Prepare your grill: Prepare the grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side, and you can only hold it there for about a second.
- Rest the steak: When the steak has cooked to your liking, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.
Nutrition Facts : Calories 185 kcal, Carbohydrate 13 g, Cholesterol 11 mg, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, Sodium 780 mg, Sugar 12 g, Fat 13 g, ServingSize Serves 6, UnsaturatedFat 0 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.
SHEET-PAN SKIRT STEAK WITH BALSAMIC VINAIGRETTE, BROCCOLINI, AND WHITE BEANS
This zesty vinaigrette gets used two ways: as a marinade for the steak and a sauce for serving. The steak cooks over the broccolini and white beans, flavoring them with its tasty juices.
Provided by Rhoda Boone
Categories Bean Broil Kid-Friendly Dinner Steak Broccoli Healthy Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Sheet-Pan Dinner Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Finely chop 2 garlic cloves. Place in a large bowl or shallow baking dish, then whisk in vinegar, Dijon, 1/2 cup oil, 1 Tbsp. oregano, 1 tsp. salt, and 1/2 tsp. pepper. Reserve 1/4 cup vinaigrette for serving; add steak to remaining vinaigrette and turn to coat. Let marinate at least 15 minutes or up to 1 hour.
- Meanwhile, preheat broiler and thinly slice remaining 2 garlic cloves. Toss broccolini, remaining 2 Tbsp. oil, 1 Tbsp. oregano, 1/2 tsp. salt, and 1/4 tsp. pepper on rimmed baking sheet. Broil 5 minutes, then remove from oven. Add beans and garlic and toss to combine. Set wire rack on top of broccolini mixture. Place steak on rack; discard vinaigrette.
- Broil steak, turning halfway through, until cooked to desired doneness, about 3 minutes per side for medium-rare. Let steak rest 5 minutes. Meanwhile, transfer broccolini mixture to a medium bowl and toss with 1 Tbsp. reserved vinaigrette, then divide among 4 plates. Thinly slice steak against the grain and serve with broccolini mixture and remaining vinaigrette alongside.
- Do Ahead
- Vinaigrette can be made up to 3 days ahead.
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
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