KOREAN MARINATED FLANK STEAK
This is a great marinade for flank steak, my mom got it from a Korean friend when my dad was stationed overseas in the Army 50 years ago.
Provided by suze
Categories World Cuisine Recipes Asian Korean
Time 8h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth.
- Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator.
- Preheat a grill for medium-high heat.
- Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.
Nutrition Facts : Calories 416.5 calories, Carbohydrate 46.5 g, Cholesterol 33.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 3660.8 mg, Sugar 36.8 g
THAI MARINATED FLANK STEAK RECIPE
This Thai Marinated Flank Steak Recipe takes only minutes of preparation, but is infused with delicious Thai flavors.
Provided by jodidurr
Categories Main Course
Time 18m
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large Ziplock bag. I like to add all the liquid and dry ingredients first, close the bag, massage the mixture to incorporate ingredients and then add the flank steak. Close the bag. Use your hands to massage the marinade into the steak. If you want to be more earth friendly, place the marinade steak in a glass 9×13 baking dish with lock down lid.
- Marinate in the refrigerator for at least four hours or overnight.
- Heat grill to medium-high heat. Grill steak for about 4 minutes per side for a medium-rare steak. 125 degrees F will provide a rare steak, 135 degrees F is medium rare, or 145 degrees F gives a medium. Flank steak is lean and tends to dry out when cooked above medium, but if you love your cattle really, really dead, 155 degrees F is provides a medium well, and 165 degrees F is well done. Flank steak tends to be more narrow at one end, so always check the thicker part. You should get a variety of meat doneness to satisfy everyone at the table.
- Cover with foil and let steak rest for 10-15 minutes before slicing.
- Flank steak is a fibrous meat, making it a perfect meat for absorbing marinade. When cutting your steak, you want to cut against the grain and at an angle as shown in the photo above. Cutting against the grain breaks up the muscle fibers and helps avoid a tough and chewy steak experience.
FLANK STEAK
Steps:
- 1. Combine the marinade ingredients in a nonreactive bowl. Add the flank steaks and coat well with the marinade.
- 2. Marinate the steaks, covered, in the refrigerator for 30 minutes or overnight, turning once. Remove from the marinade and pat dry.
- 3. Broil or grill the steaks over high heat, 3 inches from the heat source, for 4 minutes per side for medium-rare meat. Remove to a cutting board and let rest for 10 minutes.
- 4. To serve, slice thinly on the diagonal and arrange on a board or platter.
MOM'S MARINATED FLANK STEAK
Another great recipe my brothers & I grew up on... The outside gets a little but crispy and seals in the succulent juices inside - yum! It's as delicious the next few days as it is hot off the grill - make a bunch, store in a ziplock in the fridge & snack for days!
Provided by Bruce Krysiak
Categories Steak
Time 20m
Yield 8-16 slices, 4-6 serving(s)
Number Of Ingredients 7
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.
FLANK STEAK MARINADE
This is a recipe that I found on the Radiant Recovery website. A great sugar free marinade for Flank Steak. The original recipe called for 1 tablespoon of dried mustard - I cut it down to 1 teaspoon and also left out the black pepper (I'm allergic to it) and the salt because of the salt content of the tamari sauce. Cooking time is marinating time.
Provided by LARavenscroft
Categories Easy
Time 4h5m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Blend 30 seconds and pour over meat.
- Refrigerate at least 4 hours or over night.
Nutrition Facts : Calories 80.3, Fat 0.6, SaturatedFat 0.1, Sodium 4604.8, Carbohydrate 8.4, Fiber 1.2, Sugar 2.5, Protein 9.4
FLANK STEAK BORDELAISE
Steps:
- Combine all ingredients in gallon bag and place in the fridge for 23 hours, remove an hour before cooking and allow to bring up to room temp
- Remove from marinade and pat dry. Discard the marinade and place the steak on a roasting rack
- Place rack on sheet pan and place in cold oven as close to broil element without allowing meat to touch element
- Set oven to broil and cook for 10-12 minutes for rare, cook longer if desired however you are going to want some pink on this one its just that good
- When steak reaches desired temp remove from oven and let rest for 5 mins. Once rested cut into thin slices and serve with sauce drizzled over.
- Melt butter in med-high heat, add onions, and cook till soften and aromatic. Make sure not to brown. Add garlic and cook till aromatic. Once again adjust heat to make sure you don't brown or burn
- Mix in flour. Once the flour is combined stir in the rest of the ingredients. Bring to boil and simmer for at least 15 mins until the desired sauce consistency is reached. Season with salt and pepper to taste.
- Pre-heat oven to 375 degrees
- Cut russets into 1/8" thick slices. Place in ice water to keep from changing color
- Mix butter, thyme, oregano, and garlic together.
- Stack potato slices in muffin pans, cover with butter mixture, and add a pinch of salt and pepper to top
- Cook in the oven until the top is golden brown and the middle of the stack is tender. This should be around 30-40 mins
- Remove and serve
- Pre-heat skilled and oil over med-high heat
- Dredge zucchini sticks in scrambled egg and then into bread crumbs making sure a good layer of bread crumbs stick to the zucchini. Place in hot oil and brown all sides until zucchini starts to turn tender.
- Place cooked zucchini on a cooling rack or towel to allow oil to drain off. Serve while hot!
- Pre-Heat Oven to 450
- Slice tomatoes to desired thickness, place foil-covered cooking sheet.
- Drizzle with olive oil and sprinkle with garlic herbs and salt and pepper
- Place in oven and roast till start to soften. Make sure you don't put them in too long or they will turn to mush. 10-20 minutes should be perfect.
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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