MARINATED FLANK STEAK
Tell your favorite flank-steak marinade to move over; there's a new marinade in town-quick, easy and so, so flavorful. Try it and see if you don't agree!
Provided by My Food and Family
Categories Home
Time 2h35m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Prepare salad dressing as directed on envelope, using the red wine vinegar. Add mustard; mix well.
- Score both sides of steak; place in resealable plastic bag. Add 1/2 cup of the dressing mixture; seal bag. Turn to evenly coat steak with dressing mixture. Refrigerate 2 hours to marinate.
- Preheat broiler. Remove steak from marinade; discard bag and marinade. Place steak on rack of broiler pan. Broil, 6 inches from heat, 8 to 10 min. on each side or until medium doneness. Meanwhile, cook peppers and onions in remaining dressing mixture in skillet until crisp-tender. With knife slanted, cut steak across the grain into thin slices. Serve topped with the vegetable mixture.
Nutrition Facts : Calories 250, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
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
MARINATED FLANK STEAK
Steps:
- In a small bowl combine garlic, mustard, honey, balsamic vinegar and beer. Stir in ginger. Place steak in baking pan and pour marinade over and toss to coat. Cover with plastic wrap and refrigerate overnight. Remove from pan and season with salt and pepper. Grill on barbecue or cast iron pan for 3 - 5 minutes per side depending on desired degree of doneness. Slice thinly and serve.
MARINATED FLANK STEAK
Since I absolutely love marinated flank steak, I've tried several recipes. This is sort of a conglomeration of all the best!
Provided by erinBOberrin
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
GRILLED ASIAN FLANK STEAK
Impress at your next barbecue with Grilled Asian Flank Steak. Our Grilled Asian Flank Steak is seasoned with garlic, ginger and a surprise ingredient.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Score steak on both sides with shallow cross-cuts; place in shallow dish.
- Mix remaining ingredients; pour over steak. Turn to evenly coat both sides of steak. Refrigerate 2 hours to marinate.
- Heat grill to medium-high heat. Remove steak from marinade, discard marinade. Grill steak 8 to 10 min. on each side or until done. Let stand 5 min. before cutting across the grain into thin slices.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g
BOSTON CHEF'S MARINATED FLANK STEAK
This is from the Wall Street Journal from July 15, 2006 and it is Michael Schlow's recipe. He owns 3 Boston area restaurants: Radius, Via Matta and Great Bay. The chef is from Brooklyn originally. Note-There is a 24-36 hour marination not in the cooking time.
Provided by Oolala
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine all the marinade ingredients and whisk well.
- Pour into a large Ziploc bag and add the steak; seal the bag and refrigerate for 24-36 hours.
- Thirty minutes before grilling, preheat the grill to high and remove the steak from the refrigerator.
- Transfer the meat to a platter and reserve the marinade for basting.
- Season the steak on both sides generously with salt and pepper.
- Place the steak on the hot grill and cook for 2 minutes.
- Rotate the steak a quarter turn to mark the steak which promotes even cooking and makes an attractive grill pattern on the meat.
- Cook for 2 minutes more, then turn and sear the other side.
- Dab the marinade onto the meat with a pastry brush.
- Cook for 2 minutes, then mark by rotating a quarter turn. Cook another 2 minutes and baste again.
- Reduce the heat to low and transfer the steak to the warming shelf placed in the highest position. If you don't have a warming shelf, move the meat to a cooler section of the grill.
- Close the lid and continue to cook for 8-12 more minutes more for medium-rare, depending upon the thickness of the steak.
- Lift the lid to turn the steak over and baste with the marinade every 2 minutes or so.
- Allow the meat to rest for 5 minutes off the grill before thinly slicing it across the grain on a slight bias, 1/4-1/8 of an inch thick.
- Serve warm.
Nutrition Facts : Calories 542.2, Fat 41.2, SaturatedFat 9.6, Cholesterol 69.7, Sodium 141.4, Carbohydrate 5.8, Fiber 0.4, Sugar 4.2, Protein 36.4
MARINATED FLANK STEAK
From:Executive Chef Brent E. Wentz, Mohonk Mountain House New Platz, NY Prep time includes all marinating.
Provided by DeSouter
Categories Steak
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except steak, let set for 1 hour.
- Marinate the flank steak in this mixture for at least 4 hours.
- Before grilling, remove the flank steak from the marinade, wiping the excess marinade off from the flank steak to prevent flash fires or burning while you grill the steak.
- Grill according to your preference.
Nutrition Facts : Calories 565.1, Fat 19.1, SaturatedFat 7.8, Cholesterol 93, Sodium 4655.2, Carbohydrate 42.4, Fiber 2.3, Sugar 34.1, Protein 57.5
MARINATED FLANK STEAK
This is a favorite of mine that I found in the Eating For Life Cookbook. This cookbook is a helpful tool when participating in the Body For Life program. Keep in mind that the Body For Life program equates a protein portion to the size of your palm, so the portion size maybe small for someone not participating in this program. I absolutely love this recipe because it doesn't taste like it would be healthy, but it is.
Provided by Fab4mom
Categories Meat
Time P1DT45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in a small bowl.
- Pierce both sides of the flank steak with a fork.
- Place steak and mixed ingredients into a large size Ziploc bag.
- Refrigerate 4 hours minimum, but overnight for the best flavor.
- Preheat broiler or grill. (I have never grilled this steak, but I am sure it would be excellent grilled.)
- Place broiler pan in oven for one minute.
- Place the marinaded steak on the heated broiler pan.
- Broil in oven on top rack for about 6 minutes per side for medium-well doneness.
- Let steak cool for a few minutes and then slice across the grain into very thin slices( 1/8" approx.).
Nutrition Facts : Calories 335.9, Fat 17.6, SaturatedFat 6.3, Cholesterol 115.9, Sodium 1459.8, Carbohydrate 3.5, Fiber 0.4, Sugar 1.1, Protein 39
BALSAMIC-MARINATED FLANK STEAK
Make this grilled beef flank steak super tender and delicious with the help of balsamic vinegar. Cook this Balsamic-Marinated Flank Steak tonight!
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Pour dressing over steak in shallow dish; turn to coat both sides of steak. Refrigerate 3 hours to marinate, turning occasionally.
- Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 5 min. on each side or until medium doneness. Remove from grill; cover.
- Let stand 5 min. Cut steak diagonally across the grain into thin slices.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 22 g
KRAFT MARINATED FLANK STEAK
A delicious, satisfying recipe that the whole family will enjoy.
Provided by Allrecipes Member
Time 2h35m
Yield 6
Number Of Ingredients 6
Steps:
- Prepare salad dressing as directed on envelope, using red wine vinegar. Add mustard; mix until well blended.
- Score steak on both sides. Pour 1/2 cup of the dressing over steak in shallow dish or zipper-style plastic bag; cover. Refrigerate 2 hours or overnight to marinate; drain. Discard dressing mixture.
- Place steak on rack of broiler pan. Broil 4 to 6 inches from heat 8 to 10 minutes on each side or until cooked through, turning every 5 minutes. Meanwhile, cook peppers and onion in remaining dressing in skillet until tender-crisp. With knife slanted, carve steak across grain into thin slices. Top with pepper and onion mixture.
Nutrition Facts : Calories 180 calories, Carbohydrate 6.3 g, Cholesterol 37.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 20.1 g, SaturatedFat 3.2 g, Sodium 383.3 mg, Sugar 3.4 g
MARINATED FLANK STEAK
Make and share this Marinated Flank Steak recipe from Food.com.
Provided by carolinafan
Categories Steak
Time 2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prick steaks all over with a fork.
- In a 9x13 inch baking dish, whisk together garlic, 1/2 tsp each salt and pepper, apple juice, whiskey, mustard, Worcestershire, and Tabasco sauce.
- Add steaks, and turn to coat; marinate at room temperature, turning occasionally, 1 hour, or cover with plastic wrap and refrigerate up to 1 day.
- Lift steaks from marinade onto a platter; set aside.
- Make sauce: Place reserved marinade in a large saucepan.
- Bring to a boil over high heat; cook until thickened and reduced to about 1 cup, 20 to 25 minutes. Season with salt and pepper.
- Meanwhile, heat grill to high, lightly oil grates.
- Place steaks on grill.
- Cook, turning once, until well browned and cooked to desired doneness, 6 to 8 minutes per side for medium-rare.
- Transfer steaks to a cutting board, and tent with aluminum foil. Let rest 10 minutes before thinly slicing against the grain.
- Serve with sauce.
Nutrition Facts : Calories 376.2, Fat 17.8, SaturatedFat 6.4, Cholesterol 69.7, Sodium 166.3, Carbohydrate 15.9, Fiber 0.3, Sugar 13.9, Protein 36.5
ULTIMATE FLANK STEAK MARINADE
I adapted this from a recipe I got off the myrecipes.com site. It is a wonderful marinade for flank steak. The great thing about this recipe is that you can serve the steak alone and it is still flavorful or you can top with yoru favorite sauce. Marinade time (3 hours to overnight) is not included in prep time. I hope you enjoy!
Provided by KimmieCat1
Categories Steak
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 354, Fat 20.9, SaturatedFat 6.8, Cholesterol 115.7, Sodium 1097.8, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 38.1
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