SHERRY BLEND FLANK STEAK MARINADE
I didn't know what to call this recipe since I just called it "Flank Steak" on my recipe card. My kids love it. The steak is nice on top of garlic bread with salad.
Provided by Oolala
Categories Meat
Time 11m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients, except steak, in a bowl and mix well.
- Put steak in a pyrex dish and coat both sides of steak with the blend.
- Cover dish with a plastic wrap and place in refrigerator.
- Marinate for an hour or longer.
- Broil or Grill meat to your liking.
- When done, carve meat horizontally across the grain into thin slices.
Nutrition Facts : Calories 439.5, Fat 21.2, SaturatedFat 6.4, Cholesterol 69.7, Sodium 2106.9, Carbohydrate 7.4, Fiber 0.4, Sugar 4.1, Protein 40
SHERRY MARINADE
Make and share this Sherry Marinade recipe from Food.com.
Provided by TishT
Categories Low Protein
Time 2m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- Blend all the ingredients and pour the marinade over you meat.
- Marinate 4-24 hours in the refrigerator, turning pieces occasionally.
TERRIFIC STEAK MARINADE
This is so easy. It makes the meat so moist and tasty. I use it a lot, and I don't know why I haven't posted this before. I usually let the steak/beef marinate for more than an hour in the fridge. It's even better longer.
Provided by VickyJ
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In large plastic food storage bag, combine all marinade ingredients. Add steaks and allow to marinate in refrigerator for 2-24 hours. Grill steaks to desired doneness.
Nutrition Facts : Calories 267.7, Fat 27.1, SaturatedFat 3.8, Sodium 251.9, Carbohydrate 7.6, Fiber 0.5, Sugar 2.6, Protein 0.5
GRILLED FLANK STEAK WITH SHERRY-MUSTARD SAUCE
Thanks to the marinade, this steak is delicious. Flank steak can be tough, but this is nice and juicy. The mix of sherry, Dijon mustard, and ginger really permeate the meat and make each bite delicious. The sherry-mustard sauce is creamy and very flavorful.
Provided by Lynette !
Categories Beef
Time 30m
Number Of Ingredients 14
Steps:
- 1. Score the steak 1/4 inch deep on both sides; place in a large shallow dish.
- 2. Combine 1/3 cup sherry and next five ingredients in a small bowl; stir well.
- 3. Pour the marinade mixture over steak; cover and marinate in the refrigerator for 8 hours.
- 4. For the sauce: Combine all sauce ingredients in a small bowl; stir well. Cover and chill 1 hour.
- 5. Remove the steak from the marinade; discard marinade. Grill steak over medium coals or broil for 6 inches from heat for 6 to 8 minutes on each side or until your desired degree of doneness.
- 6. To serve, slice diagonally across the grain into thin slices. Serve with Sherry-Mustard Sauce.
MARINATED FLANK STEAK WITH BLUE CHEESE SCHMEAR
This recipe is from the Washington State Beef Commission. It is excellent on sandwiches the next day, so I usually make two!
Provided by Queer Eye in the Ki
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Trip steak of any excess fat or silver skin.
- Place steak in large zip lock bag.
- Combine marinade ingredients and pour over steak.
- Close bag& press out any air.
- Move steak around in the bag to marinate.
- Refrigerate over night, or at least six hours.
- Mix schmear ingredients in a small bowl until smooth.
- Refrigerate schmear.
- Bring schmear to room temperature one hour before serving.
- Prior to cooking, remove steak from marinade& drain well.
- Grill steak over HOT fire, about 5 minutes a side for rare.
- Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear.
- Spread schmear over steak.
- Let rest 10 minutes before serving.
- Thinly slice at an angle across the grain.
- Spoon sauce& juices back over meat when serving.
GRILLED FLANK STEAK WITH SHALLOT-GARLIC-ROSEMARY MARINADE
Make and share this Grilled Flank Steak With Shallot-Garlic-Rosemary Marinade recipe from Food.com.
Provided by Abby Girl
Categories Steak
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Marinade: Combine the shallot, garlic, olive oil and rosemary in a food processor. (roughly chop the ingredients before as the food processor will leave uneven chunks).
- Poke about 20 holes in the steak with a fork and repeat on the other side.
- Sprinikle the steak on both sides with 2 tsp kosher salt (or 1 tsp of table salt) Spread the marinade on both sides of the steak and refrigerate for 1 - 24 hours.
- Heat grill for about 10 minutes. Clean and re-season the grill with olive oil.
- With a papertowel, remove as much of the marinade as possible. (otherwise the garlic, shallot and rosemary would burn). Grind some fresh pepper over the steak.
- Sear 4 - 6 minutes on the first side. Turn and cook 3 - 4 minutes on the other side. Watch carefully as it can burn quite easily. With a paring knife, cut a small slit in the middle and check for doneness. Move to a cooler part of the grill and continue until rare.
- Remove from the grill while still pink -- cover with tinfoil and let sit for 5 minutes. (the steak will continue cooking while in the resting stage.
- Cut the steak across the grain.
Nutrition Facts : Calories 401.1, Fat 24.9, SaturatedFat 4.6, Cholesterol 34.3, Sodium 915.9, Carbohydrate 30.8, Fiber 2, Sugar 0.9, Protein 16.6
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