Mickeys Marinated Flank Steak Food

GRILLED MARINATED FLANK STEAKS

Steps:

• Place the flank steak in a large, plastic resealable bag. In a 2-cup measuring cup combine the remaining ingredients. Pour the marinade mixture into the bag with the steak, seal and marinate in the refrigerator at least 4 hours and up to 12 hours in advance.
• Preheat a gas or charcoal grill. Remove the steak from the marinade. Pour the marinade into a small saucepan and bring to a boil. Lower the heat to medium-low and simmer the marinade for 10 minutes. Remove saucepan from the heat and keep warm. Place the steak on the grill and cook to desired doneness, about 6 minutes per side for rare. Transfer the steak to plate and let stand for 5 minutes before carving. Cut the steak across the grain into thin diagonal slices, and serve with the marinade sauce.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

MARINATED FLANK STEAK

Steps:

• Whisk together first 5 ingredients, making a marinade.
• Score steak on both sides; place in a shallow dish or resealable plastic bag. Add 1/2 cup of the marinade and cover dish/seal bag. (Keep the rest of the marinade separate as you will use that for the peppers/onions tomorrow).
• Refrigerate overnight to marinate; drain and discard marinade.
• Preheat broiler. Place stead on rack of broiler pan. Broil 4-6 inches from heat for 8-10 minutes on each side until cooked through.
• In the meanwhile, saute peppers and onions in the remaining marinade in a skillet until crisp-tender.
• With knife slanted, cut steak across the grain into think slices. Serve topped with veggie mixture.

MOM'S MARINATED FLANK STEAK

Steps:

• Combine all ingredients in ziplock bag or possibly glass dish.
• Marinate steak overnight for best flavor.
• Grill on barbecue (best) or possibly broil to taste - I usually eat steaks med rare but I find this tastes best med/med well (very slightly pink in the middle).
• Slice thin against grain.

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.

MICHAEL SYMON'S FLANK STEAK WITH GRILLED POTATOES AND ARUGULA

Steps:

• Whisk together all the marinade ingredients, and pour over flank steak. Refrigerate in a gallon bag for 6 hours or overnight.
• Make the vinaigrette by whisking all ingredients together. This can be made ahead of the time, refrigerate until ready to use.
• Remove steak from the marinade to a towel or paper towels, and discard marinade. Pat steak dry on both sides, and allow to come to room temperature.
• Put the potatoes in a medium pot and cover with cold water. Add 1 T of salt and bring the water to a boil. Reduce the heat to medium and gently boil the potatoes until fork tender, about 18 minutes. Strain the potatoes and let them cool slightly. When they are cool enough to handle, cut them in half lengthwise and toss them with 2 T of olive oil, salt, and pepper.
• Heat your grill to medium high. Season the steak with freshly ground black pepper, and drizzle a little bit of olive oil on it. Place the steak on the grill and cook for 3-4 minutes per side. Place the potatoes on the grill also, cut side down, and grill for about 2 minutes per side.
• When the flank steak is done, place it on a cutting board to rest for 5 minutes.
• As the potatoes come off the grill, remove them to a mixing bowl. Spoon some of the vinaigrette over them, and toss to combine. Add the arugula and shallot on top of the potatoes with a little more vinaigrette, salt and pepper, and toss to combine.
• Slice the flank steak thinly and against the grain and serve an top or alongside the potatoes and arugula. .

KITTENCAL'S MARINATED GRILLED FLANK STEAK

Steps:

• In a bowl combine all marinade ingredients until well combined.
• Score the surface of the uncooked steak about 1/4-inch deep across the grain.
• Place the marinade into a large heavy resealable plastic bag then add in the beef.
• Seal bag and toss meat to coat with the marinade.
• Place the bag into a large bowl.
• Refrigerate for 24 hours (tossing the bag a couple of times during the refrigeration time).
• Remove beef from the marinade and allow all the marinade to drip off scraping off the chopped garlic pieces and green onions from the meat.
• Place on a large plate (I use a jelly-roll pan) and allow to sit out on the counter until almost room temperature, this might take about 3 or more hours.
• Preheat grill to high heat.
• Place on grill and season with steak seasoning or fresh ground black pepper and a little salt.
• Grill the meat about 5-6 minutes per side for rare doneness (turning ONLY one time, do not overcook the meat as it will cook a little more after removing from the grill).
• Remove to a plate/s and allow to sit for 10 minutes before slicing.
• Slice the meat across the grain.

WHISKEY-MARINATED FLANK STEAK

Steps:

• Mix all ingredients except steak in a large ziptop bag.
• Add the steak, close bag, and refrigerate until ready to use- either for hours or overnight.
• Pull the steak out of the fridge about 30 minutes before you're ready to cook it. Let it reach room-temperature before grilling.
• Shake the meat to remove any excess marinade from it and place on the grill.
• Grill for a few minutes per side, until it reaches your desired level of "doneness." Let rest for 5-10 minutes before slicing.

KEN'S FLANK STEAK MARINADE

Steps:

• Place flank steak in large shallow dish (or large food storage bag).
• Combine marinade ingredients, stirring well.
• Pour over steak; cover and marinade in refrigerator 8 hours, turning bag or steak occasionally.
• Drain steak, reserving marinade.
• Grill steak to desired degree of doneness, basting often with marinade.
• To serve, slice steak across grain in thin slices.

WHISKEY-MARINATED FLANK STEAK

Steps:

• Stir together whisky, orange juice, brown sugar, oil, vanilla, ginger, garlic, and hot sauce.
• Pour over steak; marinate for at least 1 day in freezer.
• Remove steak from marinade (you will love the aroma) and bring to room temperature for 30 minutes.
• Preheat the grill and now you can bring the marinade to a boil and reduce by half.
• Season the steak.
• Put it on greased grill and brush with reduced marinade.
• cook covered for 6 minutes.
• Turn and brush more marinade.
• Grill for another 5 minutes to get a rare texture.
• Slice thinly (against the grain) to serve.