GRILLED FLANK STEAK
My sister, Kathy, and I often exchange recipes and this grilled flank steak recipe is from her. It's become a favorite of mine to serve to company. The meat and vegetables can be prepared ahead of time. When company arrives, just fire up the grill! -Jenny Reece, Farwell, Minnesota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a shallow dish; add the beef. Turn to coat; refrigerate, covered, for up to 24 hours, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill flank steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a skillet, cook vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables.
Nutrition Facts : Calories 265 calories, Fat 12g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 173mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
BRAZILIAN FLANK STEAK WITH FRESH CHIMICHURRI AND FRIED YUCCA
Steps:
- Marinate the steak with the Worcestershire sauce, pepper and coarse salt.
- Heat a grill or grill pan. Grill the steak to desired doneness. Rest the steak and keep warm for serving.
- In a food processor, combine the cilantro, parsley, olive oil, cumin, lemon juice, a splash of the rice vinegar and some kosher salt. Pulse until just smooth, but still a little bit chunky.
- Preheat a deep fryer to 350 degrees F.
- In a bowl, combine the salt, sugar and chili powder. Fry the yucca until crisped, then drain and toss in the spice mixture.
- Slice the steak, top with the chimichurri and serve with the fried yucca.
PAPRIKA FLANK STEAK WITH WATERCRESS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the griddle pan to medium-high.
- Coat the steak in oil and rub with the paprika, garlic, onion and some salt and pepper. Dress the scallions with a little oil as well, and season with salt and pepper.
- Grill the steak about 12 minutes, turning once. While the meat rests, grill the scallions until marked.
- Dress the cress with the lemon juice and 1 tablespoon of olive oil, and then season with salt and pepper.
- Slice the steak against the grain, 1/4-inch thick. Fan the steak on a plate and top with the grilled scallions, cress and the crumbled blue cheese.
FLANK STEAK BARBECUE
An excellent piece of meat with a great flavor.
Provided by Andrea
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h30m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.
- Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.
- While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 31.8 g, Fiber 0.3 g, Protein 14.4 g, SaturatedFat 6.2 g, Sodium 628.3 mg, Sugar 9 g
FLANK STEAK WITH PARSLEY-GARLIC SAUCE
Based on chimichurri, a staple of Argentinean steakhouses, this zesty sauce can be served with just about any cut of meat. It is also great drizzled over roasted potatoes and other vegetables or stirred into rice or minestrone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.
- Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, 1/4 cup oil, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until herbs are finely chopped. Serve with steak.
Nutrition Facts : Calories 473 g, Fat 34 g, Fiber 3 g, Protein 36 g
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.
PARREIRA FLANK STEAK
Make and share this Parreira Flank Steak recipe from Food.com.
Provided by Boomette
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the 4 first ingredient of the marinade in a bowl. Mix with mixer, at medium speed until creamy.
- Add oil gradually in a thin fillet, while beating, until it has the texture of a mayonnaise.
- Add onion, ginger and garlic and stir well.
- Put marinade in a dish. Add flank steak (or you can use a freezer bag). Let marinate at least 24 hours in the fridge.
- Preheat barbecue.
- Grill the flank steaks 5 minutes each side or until ready for you.
Nutrition Facts : Calories 662.2, Fat 44.9, SaturatedFat 9.1, Cholesterol 138, Sodium 1429.1, Carbohydrate 18, Fiber 1.6, Sugar 10.7, Protein 46.1
FLANK STEAK (MARINATED)
DH's all-time favourite steak! It really must be marinated overnight if you are going to use flank steak. I usually buy a more tender cut of meat. If a barbecue is not available, your oven broiler will do fine. I have even used the Foreman Grill, at maximum heat. The taste is "to die for". Baked, or twice baked potatoes and a nice crisp salad work well with this. Note: marinating time is not included in the preparation time.
Provided by Gwen35
Categories Steak
Time 14m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients with the exception of the salt.
- Put in a tightly sealed container (zip-lock freezer bag works well) and marinate overnight in the refrigerator, rotating occasionally to make sure all surfaces are covered.
- Place meat on BBQ, reserving marinade to brush on beef while grilling.
- BBQ at medium-high heat for four to six minutes per side, brushing with marinade as needed, or to desired doneness.
- Sprinkle with salt, if desired.
- Cut the steak against the grain, about 1/4 to 1/2 inch thick. Enjoy.
Nutrition Facts : Calories 500.4, Fat 19, SaturatedFat 7.8, Cholesterol 93, Sodium 4146.8, Carbohydrate 23.3, Fiber 1.2, Sugar 18.7, Protein 56
TERIYAKI FLANK STEAK
This marinated, grilled teriyaki flank steak goes great with broccoli and rice.
Provided by KENT SULLIVAN
Categories World Cuisine Recipes Asian
Time 8h35m
Yield 4
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
- Preheat an outdoor grill for medium-high heat.
- Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.5 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 1848.8 mg, Sugar 9.7 g
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