Braised Flank Steak With Lemon And Garlic Recipes

Steps:

• Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
• Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
• To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.

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.

Steps:

• Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
• Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
• To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.

Steps:

• Combine first 4 ingredients in shallow baking dish. Add steak and turn to coat with marinade. Cover and refrigerate 3 to 6 hours.
• Prepare barbecue (high heat) or preheat broiler. Season steak generously with additional pepper. Grill or broil steak to desired doneness, brushing occasionally with marinade, about 4 minutes per side for medium rare. thinly slice steak across grain and serve.

Steps:

• Sprinkle both sides of the steak with the oregano, salt and pepper.
• Heat a large nonstick skillet over medium high.
• When the pan is very hot, add the steak.
• Cook the steak for 4 minutes, or until it lifts easily off the pan and is browned on the underside.
• Turn the steak and cook another 4 minutes.
• Add the vermouth and tomatoes to the pan, cover, reduce heat to medium, and simmer 25 minutes.
• Turn heat up to medium high and cook another 5 minutes, or until the liquid in the pan has evaporated.
• Transfer the meat to a carving board, and let sit 5 minutes before cutting on the diagonal into very thin strips.
• Serve the steak strips fanned out on the plate, and spoon some of the tomato from the pan over the meat.

Steps:

• Pierce both sides of the flank steak all over with a fork; place meat in a 1-gallon resealable plastic bag.
• Pour the lemon juice in a small bowl and whisk in the soy sauce. Add shallots; whisk in the sesame oil. Pour about 2/3 cup of the marinade inot a microwave-safe container and refrigerate until needed.
• Pour remaining marinade into the bag with the flank steak and seal, pressing out any excess air. Refrigerate the steak overnight; turning once or twice to distribute the marinade evenly.
• Remove the steak from the marinade and discard the unused marinade.
• Grill or broil the steak until cooked to taste; about 3 to 4 minutes per side for rare.
• Let the steak rest for 5 minutes.
• Warm the reserved marinade in the microwave and place in a serving bowl.
• Cut steak against the grain into very thin slices.
• Serve with warmed marinade.