LEMON-HERB MARINATED FLANK STEAK
Yield 5 Servings
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together oil, lemon juice, 2 teaspoons salt, and red pepper. Add parsley, basil, and garlic. Reserve 1⁄2 cup marinade for serving.
- Place steak in a large resealable plastic bag; pour remaining marinade over steak. Seal bag; refrigerate for at least 8 hours.
- Remove steak from bag; discard marinade. Let stand at room temperature for at least 30 minutes. Sprinkle steak with remaining teaspoons salt and black pepper.
- Preheat grill to medium-high heat (350° to 400°).
- Grill steak over direct heat, covered, turning occasionally, until desired degree of doneness is reached, about 8 minutes per side for medium. Remove from grill, and let stand for at least 5 minutes. Grill zucchini, red onion, and tomatoes over direct heat until grill marks form, about 5 minutes (use skewers, if desired).
- To serve, thinly slice steak across the grain. Drizzle with reserved 1⁄2 cup marinade. Serve with grilled zucchini, red onion, and tomato. Garnish with parsley and basil, if desired.
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
FLANK STEAK WITH LEMON-LIME HERB SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
- In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
- Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
- Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.
MARINATED SIRLOIN STEAK
Steps:
- In a large resealable bag, combine lemon-lime soda, olive oil, soy sauce, lemon juice, garlic powder, and horseradish. Add steak and turn to coat. Seal and refrigerate for 8 hours or overnight.
- Drain and discard marinade. Grill steaks, covered, over medium heat for 4-6 minutes on each side.
GARLIC AND HERB STEAK MARINADE
Provided by Food Network
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Add the parsley, mint, thyme, garlic, scallions, lemon zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the bowl of a food processor. Process until finely chopped. With the machine running, drizzle in enough olive oil to form a loose paste. Use as a marinade for flank or skirt steak, wiping off excess before grilling.
LEMON ZEST MARINADE FOR FLANK STEAK
Make and share this Lemon Zest Marinade for Flank Steak recipe from Food.com.
Provided by Oolala
Categories Lemon
Time 5h5m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Mix all ingredients for the marinade and pour over the steak.
- Marinate for 5 hours in the refrigerator, turning often.
- Broil steak and slice on a slant.
Nutrition Facts : Calories 464.8, Fat 36.5, SaturatedFat 4.7, Sodium 2687.8, Carbohydrate 35.9, Fiber 2.9, Sugar 25.3, Protein 6.3
FLANK STEAK WITH LEMON SHALLOT MARINADE
This is delicious! It uses Meyer lemons, which I love. If you cannot get Meyer lemons you can substitute 1-1/4 cup fresh lemon juice and 1/4 cup fresh orange juice. I made sandwiches with the leftovers that my kids really enjoyed. I put a little garlic butter on a roll and broiled it a little. Then put thinly sliced pieces of steak on the roll, top with swiss cheese and broiled until melted. From the cookbook Food To Live By.
Provided by susie cooks
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Pierce both sides of the flank steak all over with a fork; place meat in a 1-gallon resealable plastic bag.
- Pour the lemon juice in a small bowl and whisk in the soy sauce. Add shallots; whisk in the sesame oil. Pour about 2/3 cup of the marinade inot a microwave-safe container and refrigerate until needed.
- Pour remaining marinade into the bag with the flank steak and seal, pressing out any excess air. Refrigerate the steak overnight; turning once or twice to distribute the marinade evenly.
- Remove the steak from the marinade and discard the unused marinade.
- Grill or broil the steak until cooked to taste; about 3 to 4 minutes per side for rare.
- Let the steak rest for 5 minutes.
- Warm the reserved marinade in the microwave and place in a serving bowl.
- Cut steak against the grain into very thin slices.
- Serve with warmed marinade.
Nutrition Facts : Calories 435.9, Fat 23.4, SaturatedFat 8.5, Cholesterol 93, Sodium 1464.3, Carbohydrate 3, Fiber 0.2, Sugar 0.4, Protein 50.9
GRILLED HERB MARINATED FLANK STEAK
This needs to marinate 24 hours so plan ahead. Marinating time is not included. This is really nice served over a bed of greens or with rice.
Provided by Kim127
Categories Steak
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients (except steak) to form a paste.
- Pound steak on each side with a meat mallet to tenderize.
- Coat the steak with the paste and refrigerate for 24 hours.
- Grill steak for 5-7 minutes on each side.
- Thinly slice across the grain and serve.
BEST HERB MARINADE FOR GRILLED STEAK
Make and share this BEST Herb Marinade for Grilled Steak recipe from Food.com.
Provided by Mini Ravindran
Categories Low Protein
Time 10m
Yield 1/3 cup
Number Of Ingredients 7
Steps:
- Blend together all ingredients.
- Place in a heavy zip-lock type plastic bag.
- Add your favorite cut of meat.
- Place in the refrigerator on a plate.
- Turn often.
Nutrition Facts : Calories 1586.3, Fat 162.4, SaturatedFat 22.5, Sodium 4999.7, Carbohydrate 37.2, Fiber 1.2, Sugar 15.5, Protein 1.4
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GRILLED FLANK STEAK WITH LEMON-HERB SAUCE - PUREWOW
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Estimated Reading Time 2 mins
- Prepare the Steak: Place the flank steak in a large plastic ziplock bag. In a medium bowl, whisk the oil with the Worcestershire sauce, vinegar, garlic, chile powder and herbs to combine. Pour the mixture over the steak and seal the bag. Marinate, refrigerated, for up to 1 hour.
- While the Steak Marinates, Make the Sauce: Whisk the oil with the anchovies, garlic, mustard, lemon zest and lemon juice to combine. Stir in the herbs and season with salt and pepper.
- When the steak is finished marinating, remove it from the bag and brush off the excess marinade. Season with salt and pepper.
- Grill the Steak: Cook the steak on a hot grill (or grill pan) until it is well browned on the outside and reaches the desired doneness, about 5 to 7 minutes per side for medium rare.
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