How To Make Flank Steak Tender Food

TENDER FLANK STEAK

Steps:

• Whisk soy sauce, Worcestershire sauce, and garlic together in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove flank steak from the marinade; shake to remove excess moisture. Discard remaining marinade.
• Cook steak on the grill until beginning to firm and is hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Slice against the grain of the meat to serve.

MARINATED FLANK STEAK

Steps:

• Combine all marinade ingredients in large ziploc bag.
• Score steak by making shallow diagonal cuts across steak.
• Add steak to bag, seal bag.
• Refrigerate at least 2 hours (up to 24 hours).
• When ready to cook, remove steak from bag.
• You can either grill or broil it.
• 12 to 14 minutes or to desired doneness (160 degrees F for medium doneness).
• If you want to serve the marinade as a sauce, bring it to a boil in a small saucepan, reduce heat.
• Simmer 5 minutes.

TENDER FLANK STEAK TASTE OF HOME

Steps:

• In a large resealable plastic bag, combine the soy sauce, lemon juice, honey and garlic; add steak.
• Seal bag and turn to coat; refrigerate for 6-8 hours.
• Drain and discard marinade.
• Broil 4-6 inches from the heat or grill over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
• Thinly slice steak across the grain.

TENDER FLANK STEAK

Steps:

• In a shallow dish, combine the first seven ingredients; add steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally., Drain and discard marinade. Grill, covered, over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

TENDER FLANK STEAK

Steps:

• In large, resealable plastic bag, or shallow glass container, combine the first seven ingredients and mix well.
• Add steak, turn to coat.
• Seal bag, or cover container, and refrigerate for 8 hours or overnight, turning occasionally.
• Drain and discard marinade.
• Grill, covered, over medium-hot coals for 6-8 minutes on each side, or until meat reaches desired doneness.

SHREDDED MARINATED FLANK STEAK (CARNE DESMECHADA)

Steps:

• Combine half of the chopped tomatoes, 1/4 cup of the chopped onions, 1/2 tsp minced garlic and 1/4 tsp salt. Rub over flank steak and marinate in the refrigerator overnight.
• Place the marinated flank steak in a dutch oven and cover with water. Cook until tender about 2 1/2 hours.
• Remove from dutch oven and let cool down. Shred meat by hand or with two forks.
• Heat olive oil in a large skillet over medium heat. Saute onions, remaining tomato, garlic and salt. Add shredded meat and stir fry about 10 minutes until heated through.

GRILLED TENDER FLANK STEAK

Steps:

• In a large shallow bowl, combine the soy sauce, lemon juice, honey and garlic; add steak. Turn to coat; cover and refrigerate for 6-8 hours., Drain and discard marinade. Broil 4-6 in. from the heat or grill over medium heat until meat reaches desired doneness, 8-10 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice steak across the grain.