Smokey Lemon Pepper Grilled Flank Steak Food

SMOKEY LEMON PEPPER GRILLED FLANK STEAK

Steps:

• Clean up your flank steak, combine all RUB ingredients and rub on to Flank Steak cover with plastic wrap while your grill is heating up..Set grill to medium heat for gas grill...if using briquet's you need to judge the heat...If too hot the outside with cook too fast and may burn the meat...
• Place butter or olive oil into small pan and add garlic sauté...On low heat add Montreal steak season, add pomegranate glazed, liquid smoke, and Shiraz in last...stir till all is heated...remove from heat...
• Place Flank steak on Grill, baste with sauce every couple of minutes...and turn.....total cooking time is 10 minutes each side...Depends on how well done you prefer...
• Note: Flank steak tends to be a tough cut of meat so the rarer the better...thin slices are best for this cut of meat....
• when done pull from heat and slice thin on cutting board or platter...spoon any remaining basting sauce over meat....
• Pico de Gallo really compliments this cut of meat, along with Parmesan, rosemary brown rice...ENJOY

LEMON PEPPER STEAK

Steps:

• Sprinkle steaks with lemon-pepper. Broil in a preheated broiler 3-4 in. from the heat for 5-7 minutes on each side or until the steaks reach desired doneness.

FLANK STEAK WITH LEMON-LIME HERB SAUCE

Steps:

• Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
• In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
• Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
• Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.

SMOKED/GRILLED ULTIMATE FLANK STEAK

Steps:

• Place flank steak in sealable plactic bag and add remaining ingredients. Note: Soy sauce will (naturally) make the marinade more salty.
• Rub marinade into steak and marinate for 6 to 12 hours. Turn bag over at least four times during marination.
• If grilling: Grill or broil flank steak over hot hardwood coals for about 8-10 minutes a side.
• If smoking: Heat the smoker to 250 degrees F and smoke until tender. For 3 flank steaks (essentially double/triple the recipe), smoke for 1 1/2 hours.
• When done, slice the flank steaks across the grain in thin strips.