Judys Flank Steak Marinade Food

MARINATED FLANK STEAK

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.

ULTIMATE FLANK STEAK MARINADE

Steps:

• 1. Place garlic, salt, pepper, and thyme on a cutting surface adn use a large knife to chop together until mixed.
• 2. Transfer mixture to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients.
• 3. Place steak in the bag and seal. Turn several times to coat meat.
• 4. Refrigerate, turning several times, for at least 3 hours and up to overnight.
• 5. To cook meat: preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from bag and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 to 2 minutes longer, until instant-read thermometer reads 140 degrees F (for medium rare). Let steak rest for 10 minutes. Working against the grain, cut into thin slices with a knife.

JUDY'S FLANK STEAK MARINADE

Steps:

• Place all ingredients in a blender or Cuisinart and mix thoroughly. Place marinade and steak in Ziploc bag and refrigerate from 2 to 24 hours. Broil Flank steak* for about 20 minutes (steak will significantly shrink in size). Heat up extra marinade and serve on the side. Place extra marinade in freezer- should keep for months!

JUDY'S GRILLED FLANK STEAK

Steps:

• Combine onion, garlic, white wine, soy sauce, honey, oil, Worcestershire sauce, ginger and pepper.
• Stir until smooth.
• Place steak in a shallow glass dish (or zip-loc bag).
• Cover with the marinade, turning to make sure steak is covered.
• Refrigerate, covered, at least 12 hours but no more than 24 hours.
• Turn and baste often.
• Drain steak well.
• Place on broiler pan under preheated broiler, 6 inches from heat.
• Broil 6 minutes per side for rare.
• Transfer to a cutting board, let stand for 5 minutes.
• Cut across the grain into thin slices.
• Steak may also be grilled outdoors on a gas or charcoal grill.

SOY-MARINATED FLANK STEAKS

Steps:

• Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.
• Remove the steak from the marinade and pat dry with paper towels.
• Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.
• Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve.

STEAK MARINADE

Steps:

• Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have 3/4 cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)
• Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.
• Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.