Judys Grilled Flank Steak Food

GRILLED FLANK STEAK

Steps:

• Whisk together the olive oil, Worcestershire sauce, red wine vinegar, and brown sugar in a large baking dish. Place the steak in the baking dish and turn a few times to coat. Cover and refrigerate for 30 minutes.
• Heat a grill or grill pan over medium-high heat (about 400˚ to 450˚). Remove the steak from the marinade and pat dry. Sprinkle all over with salt and pepper. Place the steak directly over the flame and cook until a thermometer reads 135˚ in the thickest part (for medium rare), 3 to 5 minutes on each side. Remove from the heat and transfer to a cutting board. Let rest for 5 minutes, then slice against the grain. Serve immediately.

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.

CHEF JOHN'S GRILLED FLAP STEAK

Steps:

• Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
• Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.

GRILLED FLANK STEAK

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.

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.

BOURBON GRILLED FLANK STEAK

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.

GRILLED FLANK STEAK

Steps:

• Combine marinade ingredients in a ziploc bag squishing around to mix well. Place steak in marinade, press out the air and seal the bag. Place bag flat on a plate and refrigerate for at least 4 hours or overnight. Remove steak from marinade and discard marinade. Grill over direct heat 5 minutes on each side so it is browned on the outside and still rare in the center. Place steak on a plate and tent with foil for at least 15 minute Cut steak diagonally across the grain into thin slices before serving.

PERFECT GRILLED FLANK STEAK

Steps:

• Mix marinade ingredients and add flank steak, marinate 4-8 hours. Grill on high heat 5-6 minutes per side for medium rare. Let rest 5 minutes and slice thin along the bias with a sharp knife.

GRILLED FLANK STEAK

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; mix well. Add beef; seal bag and turn to coat. Refrigerate for several hours or overnight, turning once.
• Drain and discard marinade. Brush both sides of meat with mustard. Grill, covered, over medium-hot heat for 5-10 minutes on each side (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°. Slice thinly across the grain.