RED WINE MARINATED FLANK STEAK
Grilled to perfection, this flank steak makes an occasion special.
Provided by Ellen Folkman and Family Around the Table
Categories Beef Recipes
Time 3h30m
Number Of Ingredients 5
Steps:
- Score flank steak into a cross hatch pattern forming diamonds, being extra careful not to cut completely through the meat. Set aside.
- In a glass baking dish, or other non-reactive dish, blend Geyser Peak Alexander Valley Cabernet Sauvignon, canola oil, onion soup mix and minced garlic. Stir until soup mix is dissolved.
- Add flank steak to marinade and refrigerate 2 - 3 hours.
- Remove steak from marinate and grill to desired temperature. Discard marinade.
- When serving, slice steak against the grain.
GRILLED FLANK STEAK WITH RED WINE MARINADE
Steps:
- Trim any excess fat and sliver skin off the flank steak.
- In a 1 gallon plastic bag, add marinade ingredients. Place flank steak in the baggie and seal. Marinade in the refrigerator for at least one hour, no more than 4.
- Prepare grill for direct grilling using a good quality lump charcoal. Remove flank steak from marinade and pat dry with a paper towel. Combine the salt and pepper in a small bowl and season the steak with the rub.
- Place the flank steak over direct heat and cook for 6 minutes or until a nice crust develops. Flip the steak and cook for another 6 minutes or until the internal temperature reads 125 degrees for rare.
- Remove from the grill and let rest for 10 minutes to allow to come up to temperature and to let the cells reabsorb the juices.
- Slice against the grain and serve.
MARINADE FOR FLANK STEAK
Make and share this Marinade for Flank Steak recipe from Food.com.
Provided by L DJ3309
Categories Meat
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Mix oil, Worcestershire sauce, soy sauce, vinegar, garlic, mustard,lemon juice and parsley together in a large zip lock bag.
- Marinade beef over night.
Nutrition Facts : Calories 1276.7, Fat 131.6, SaturatedFat 17, Sodium 6707.3, Carbohydrate 15.6, Fiber 1.3, Sugar 5.5, Protein 13
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 RED WINE VINEGAR AND GREENS
Provided by Food Network Kitchen
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with salt and pepper. Cook in 2 batches if necessary. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side for medium-rare. Transfer the steaks to a plate.
- Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss until they begin to wilt, about 30 seconds.
- Slice the meat against the grain into thin slices, divide between 4 plates, top with the greens and the pan juices. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
RED WINE MARINATED FLANK STEAK
Throw this flank steak on the grill only after marinating it for one hour in a mixture made of red wine, rosemary, Worcestershire sauce, and garlic powder. This way the meat turns tender and juicy!
Provided by Andrei Gusty
Categories Beef, dairy-free, gluten-free, low calorie, low carb, Main course, nut-free, salty
Time 1h40m
Yield 3
Number Of Ingredients 8
Steps:
- Add the red wine, extra virgin olive oil, Worcestershire sauce, garlic powder, Dijon mustard, red wine vinegar, and chopped rosemary to a zipper bag.
- Add the flank steaks, seal the bag, shake it to coat the meat in the marinade. Marinate for at least 1 hour.
- Het your grill.
- Remove the steaks from the marinade and lay them on the grill. Grill them until done to taste. You can grill them for 8-10 minutes (4-5 minutes per side) for medium rare.
- Let the steaks rest on your cutting board for 10 minutes, then thinly slice diagonally. Serve.
Nutrition Facts : Calories 267 calories, Protein 33 grams, Fat 12 grams, Carbohydrate 2 grams
RED WINE-ROSEMARY GRILLED FLANK STEAK
Steps:
- To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.
RED WINE MARINATED FLANK STEAK FILLED WITH PROSCIUTTO, FONTINA AND BASIL WITH CABERNET-SHALLOT REDUCTION
Provided by Bobby Flay
Categories main-dish
Time 4h55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
- Heat grill to high.
- Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.
- Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.
- Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.
GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE
Steps:
- In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
- Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.
RED WINE-ROSEMARY MARINATED FLANK STEAKS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 7
Steps:
- Place steak in a shallow baking dish or a resealable plastic bag. In a small bowl, whisk together red wine, oil, mustard, garlic, rosemary, and black pepper. Pour marinade over steak; turn to coat. Let marinate, covered, in the refrigerator for at least 6 hours and up to 24.
FLANK STEAK WITH MUSHROOM WINE SAUCE
Make and share this Flank Steak With Mushroom Wine Sauce recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 27m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, brown steak in oil.
- Stir in the wine, worcestershire sauce, and basil, and bring to a boil.
- Reduce heat, simmer, uncovered for 2-4 minutes on each side or until meat reaches desired doneness.
- Remove steak and keep warm.
- To the skillet, add the mushrooms, broth, wine, onions, butter, and pepper, and bring to a boil.
- Reduce heat, simmer, uncovered for 5 minutes or until mushrooms are tender.
- Combine cornstarch, and water until smooth, and gradually stir in the sauce.
- Bring to a boil, cook and stir for 1 minute, or until thickened.
- Thinly slice steak across the grain, and serve with sauce.
FLAT IRON STEAKS MARINATED IN RED WINE
Red wine and mustard do wonderful things for this tender cut of steak.
Provided by desihannagan
Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red wine, 1/2 teaspoon mustard powder, salt, and pepper until combined. Pour into a resealable plastic bag over the flat iron steaks. Squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.
- Remove steaks from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Brush with reserved garlic mixture before serving.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 2 g, Cholesterol 154.8 mg, Fat 33.8 g, Fiber 0.2 g, Protein 47.1 g, SaturatedFat 11.1 g, Sodium 147.3 mg, Sugar 0.2 g
KITTENCAL'S MARINATED GRILLED FLANK STEAK
Plan ahead the steak needs to be marinated for 24 hours --- THIS IS IMPORTANT allow the beef to sit out on the counter until almost room temperature this is a most critical step to relaxe the meat fibers to create the most tender steak, this might take about 3 hours so start this well in advance ---remember to carve the cooked steak at a 35-45 degree angle to insure tender meat :)
Provided by Kittencalrecipezazz
Categories Steak
Time P1DT12m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 780.1, Fat 55.2, SaturatedFat 12.5, Cholesterol 154.2, Sodium 1590.5, Carbohydrate 18.9, Fiber 0.5, Sugar 14.8, Protein 51.1
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