GRILLED TEQUILA GARLIC LIME FLANK STEAK
Steps:
- Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
- Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
- Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
- Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
- Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.
BLOODY MARY FLANK STEAK
Steps:
- Thoroughly mix the vegetable juice, vodka, 1 teaspoon each sea salt and pepper, the hot sauce, lemon juice, Worcestershire sauce, garlic, onion powder, celery seeds, horseradish and olive oil in a 1-gallon resealable plastic bag. Add the steak. Let marinate in the refrigerator, at least 8 hours and up to 24 hours.
- Preheat a grill to high. Remove the steak from the marinade and wipe off the excess liquid with paper towels. Grill the steak until marked, about 2 minutes per side, then reduce the heat to medium and cook 7 to 9 more minutes per side for medium rare.
- Remove the steak from the grill, cover with a clean towel and let rest 5 to 10 minutes. Slice against the grain.
BLOODY MARY STEAK
Steps:
- In a medium skillet, heat 1 tablespoon oil. Add the whites and light greens of the scallions and garlic and cook over medium-high heat until wilted, about 1 minute. Deglaze with the lemon juice, then add the bloody mary mix and Worcestershire sauce. Bring to a boil and reduce by half, 1 to 2 minutes.
- Meanwhile, sprinkle both sides of the steak with salt and pepper. In a cast-iron grill pan over high heat, add the remaining tablespoon oil. Place the steak in the pan and cook without touching, about 2 minutes. Flip and cook to the desired temperature, about another minute for medium. Remove from the pan to a cutting board and allow to rest for 10 to 15 minutes. Slice the meat against the grain and set aside.
- To finish the sauce, stir in the parsley and pickled peppers. Remove from the heat and whisk in the cold butter.
- Add the sauce to the bottom of a warm plate and top with the sliced steak, halved grape tomatoes, whole fresh parsley leaves and reserved scallion greens.
ITALIAN FLANK STEAK
Steps:
- In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent. Remove and let cool.
- Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long. Lightly season with salt and freshly ground black pepper.
- Place carrots, red bell peppers, sun-dried tomato, and green onions in separate layers over the first 5 inches of the steak lengthwise. Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley.
- Roll flank steak, starting with end that has vegetables, firmly without pushing out vegetables. Secure rolled steak with skewers.
- To a rimmed plate stir the flour and Italian seasoning together and dredge the rolled flank steak, coating evenly.
- Preheat oven to 300 degrees F.
- In a medium saute pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown. Remove the flank steak from the pan and place on a baking sheet. Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer.
- Place the saute pan back on burner and deglaze with the white wine. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture continue to reduce for 2 more minutes. Remove the steak from the oven and let rest. Slice on the bias 1/2-inch, shingle out, and top with sauce.
BLOODY MARY FLANK STEAK FROM GUY FIERI
I saw him make this on FoodNetwork and it looked delicious. Turns out it was! Very easy to put together with ingredients I always have on hand (love those Bloody Mary's!), and perfect for when you have guests as the only thing you'll have left to do is grill the steak. (NOTE: The original recipe says it'll serve 4-8, but 3-4 would seem maximum to me for an entree; 2 for hearty eaters.)
Provided by Vina7737
Categories Meat
Time 8h30m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. (push out excess air before sealing.) Marinate in the refrigerator for at least 8 and up to 24 hours.
- Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade. (He patted the steak dry with paper towels; I didn't. Don't see the reason for it if grilling.) Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
- Let the flank steak rest, covered with a clean towel for 5-10 minutes (I used foil). Cut (1/2" slices) on the bias against the grain and serve.
- (Cooking time includes marinating time).
Nutrition Facts : Calories 526.4, Fat 30.9, SaturatedFat 7.7, Cholesterol 62, Sodium 1190.1, Carbohydrate 7.6, Fiber 1.2, Sugar 4.1, Protein 33
GUY FIERI'S BLOODY MARY FLANK STEAK
Steps:
- In a large bowl, thoroughly mix all the ingredients except the flank steak. Pour half of the marinade into a resealable 1-gallon plastic bag and add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours. Pour the remaining marinade into a saucepan over medium-high heat and simmer until it is reduced by half, 10 to 15 minutes. Season to taste. Preheat a grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe off the excess liquid with paper towels. (Discard the meat's marinade.) Grill or pan-sear both sides of the steak, then lower the heat to medium and cook to medium rare(135º) , 8-10 min. Let the flank steak rest, covered with foil, for 5-10 minutes, cut the steak on the bias across the grain and serve with the reduced marinade. If desired, garnish with celery and tomatoes. Makes 4 to 8 servings.
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