South Beach Marinated Flank Steak Food

MARINATED FLANK STEAK

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.

SOUTH BEACH BROILED FLANK STEAK

Steps:

• Place the steak in a 13"x9" glass baking dish. Combine the tomato juice, Worcestershire sauce, onion, lemon juice, garlic, pepper, and salt. Pour the mixture over the steak. Cover and refrigerate for 2 hours, turning once.
• Place the steak on the broiler rack and brush with the marinade. Broil 3" from heat for 5 minute Turn, brush with the marinade, and broil for 3 min til thermometer registers 145 for med-rare.
• To serve, cut diagonally across the grain into thin slices.

SOUTH BEACH MARINATED FLANK STEAK

Steps:

• Sliver 1/4 of the onion and set aside. Chop the rest of the onion. Mis it in a bowl with the vinegar, capers, oregano, and garlic. Combine 1/4 cup of this mixture with the slivered onions and set aside.
• Sprinkle both sides of the steak with teh salt and pepper; prick well with a fork. In a large zip-top bag, comvine the steak with the remaining onion mixture. Marinate for 1 hour to overnight.
• Heat the grill or broiler, positioning the oven brioler rack so that the meat on the rack in the pan is 4" fromt he heat source. Removethe meat from the marinade, and place on grill over direct heat or on an oven rack set in the broiler pan. Discard marinade. Grill or broil for 4-5 min per side for med rare. Let stand 5 min before slice.
• Place meat on a platter and pour the reserved onion mixture over the steak.

MARINATED FLANK STEAK

Steps:

• In a small bowl combine garlic, mustard, honey, balsamic vinegar and beer. Stir in ginger. Place steak in baking pan and pour marinade over and toss to coat. Cover with plastic wrap and refrigerate overnight. Remove from pan and season with salt and pepper. Grill on barbecue or cast iron pan for 3 - 5 minutes per side depending on desired degree of doneness. Slice thinly and serve.

SOY-MARINATED FLANK STEAKS

Steps:

• Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.
• Remove the steak from the marinade and pat dry with paper towels.
• Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.
• Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve.

MUSTARD-MARINATED FLANK STEAK

Steps:

• Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
• In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
• Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
• Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.

JUICY MARINATED FLANK STEAK

Steps:

• Place flank steak in an 11 inch x 7 inch x 2 inch glass dish.
• Combine remaining ingredients; pour over meat.
• Cover and refrigerate for at least 4 hours, turning once or twice. Remove meat; discard marinade.
• Grill over hot coals until meat reaches desired doneness, about 4 minutes per side for medium-well.
• Slice into thin strips across the grain to serve.

MARINATED FLANK STEAK

Steps:

• Combine all marinade ingredients in large ziploc bag.
• Score steak by making shallow diagonal cuts across steak.
• Add steak to bag, seal bag.
• Refrigerate at least 2 hours (up to 24 hours).
• When ready to cook, remove steak from bag.
• You can either grill or broil it.
• 12 to 14 minutes or to desired doneness (160 degrees F for medium doneness).
• If you want to serve the marinade as a sauce, bring it to a boil in a small saucepan, reduce heat.
• Simmer 5 minutes.

MARINATED FLANK STEAK

Steps:

• Mix all ingredients except steak in a sealable plastic bag. Place steak in the bag and close, squeezing out as much air as possible.
• Let set in the refrigerator for 3 hours or up to overnight.
• Grill to desired doneness and slice thinly on the bias.

MARINATED FLANK STEAK

Steps:

• Combine first 6 ingredients in a small bowl.
• Pierce both sides of the flank steak with a fork.
• Place steak and mixed ingredients into a large size Ziploc bag.
• Refrigerate 4 hours minimum, but overnight for the best flavor.
• Preheat broiler or grill. (I have never grilled this steak, but I am sure it would be excellent grilled.)
• Place broiler pan in oven for one minute.
• Place the marinaded steak on the heated broiler pan.
• Broil in oven on top rack for about 6 minutes per side for medium-well doneness.
• Let steak cool for a few minutes and then slice across the grain into very thin slices( 1/8" approx.).