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.
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
Steps:
- In a large zip-top bag, combine all ingredients. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator for a minimum of 1 hour or up to 8 hours. Remove flank steak from refrigerator 30 minutes before cooking.
- Preheat grill to medium-high heat. Oil grate when ready to start cooking.
- Remove steak from marinade; discard marinade. Place steak on grate. Grill for 5 to 6 minutes per side for medium.
- Remove from grill and let rest for 5 minutes.
- To serve, slice across the grain.
SEARED MARINATED FLANK STEAKS
Steps:
- Cut steak in half crosswise. Using long sharp knife, split each steak in half, creating a total of 4 thin steaks. Combine wine, soy sauce, garlic, rosemary and thyme in 9x13-inch pan. Add steaks and turn to coat. Season generously with pepper. Cover and refrigerate 4 to 8 hours, turning occasionally.
- Heat oil in heavy large skillet over high heat until almost smoking. Add 1 steak at a time and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to platter and let stand while cooking remaining steaks.
ROSEMARY-RED WINE MARINADE
This marinade is primarily for beef, but would work with any meat that you grill. The meat is placed in a plastic freezer bag with the marinade for at least 4 hours and up to 2 days. The marinade can be made up to 3 days in advance. It must be discarded after use as the ingredients will break down during the marination period. This makes enough for 3 pounds of meat.
Provided by threeovens
Categories < 15 Mins
Time 5m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small bowl, cover and refrigerate. Can be stored up to 3 days in advance of use. Discard after use.
ROSEMARY - MERLOT FLANK STEAK
Wonderful taste, serve with roast potatoes and green beans. (30 minute marinating time not included in cook time) from Cooking light
Provided by Derf2440
Categories Canadian
Time 33m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat grill or broiler Combine first 7 ingredients (onion through garlic),in a large zip lock plastic bag.
- Add steak, seal bag.
- Marinate in refrigerator 20 minutes, turning once.
- (can be marinated overnight, if desired) Remove steak from bag, reserve marinade.
- Place steak on grill rack or broiler pan coated with cooking spray, cook 6 minutes on each side or until desired degree of doneness.
- Let stand 5 minutes.
- Cut steak diagonally across grain into thin slices, keep warm.
- While steak cooks,combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium high heat, stirring well with a whisk.
- Bring to a boil, and cook until reduced to 1 cup (about 7 minutes).
- Serve the sauce with the steak.
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