BROILED FLANK-STEAK SANDWICHES
These hearty steak sandwiches are served with roasted red peppers and a horseradish sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Make horseradish sauce: In a small bowl, whisk together sour cream, mayonnaise, horseradish, and mustard. Season with salt and pepper. Cover with plastic wrap; refrigerate while preparing steak.
- Heat broiler, with rack 6 inches from heat. Season steak well on both sides with salt and pepper; rub with 2 tablespoons oil. Place on a roasting pan fitted with a rack. Broil 6 minutes on each side for medium-rare. Let rest 5 minutes before slicing 1/4 inch thick.
- Place watercress in a bowl; toss with remaining tablespoon oil and the lemon juice. Season with salt and pepper. Serve on toasted bread, topped with steak, horseradish sauce, and roasted peppers.
BROILED FLANK STEAK
Adapted from a very old issue of Food & Wine magazine. I haven't made this one in ages - but I recall that it was very good and really not as difficult as it may appear. Use a good, strong, dry red wine in this. I like to use Shiraz, but any hearty drinkable red will do fine. This marinates in a tomato and wine mixture, making it very tender. NOTE: Try to plan the timing so that the marinade has started cooking a few minutes before you pop the meat into the oven, so that they finish cooking at roughly the same time.
Provided by HeatherFeather
Categories Steak
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes, broth, wine, onion, garlic, Worcestershire, thyme, and bay leaf in a large resealable plastic bag.
- Poke a few holes into the meat and place into the marinade bag, seal, toss to coat, and let marinade in the fridge overnight.
- When you are ready to start cooking,set the meat bag on your counter and let sit at room temperature 15 minutes, then begin preparing your pan etc.
- Prepare your broiler pan by lining bottom pan with foil and brushing the top with some oil (or spray with nonstick cooking spray).
- Set meat on prepared pan and leave on the counter while you preheat the broiler to the BROIL setting (usually around 500 F)- this will take about 10-15 minutes.
- For the Sauce: Pour the marinade into a small saucepan and bring to a light boil over medium-high heat,and let the liquid reduce until it measures 1 cup (takes a while- about 15 minutes).
- Once marinade has reduced, pour it through a strainer set over a bowl (discard the chunky parts)-then pour the liquid back into the pan and set aside, off of the heat, until the meat is ready.
- For the Meat: Once you have started reducing the marinade for a few minutes, begin the meat.
- Set the meat pan under the broiler and cook 6-7 inches from the heat, 5-7 minutes, turn over and cook another 5 minutes for rare, or another 5 minutes for medium, even longer for well.
- When meat has cooked to your liking, remove to a carving board and cover with foil, let sit while you finish the sauce.
- Once meat is under the foil,heat the marinade again,but don't let it boil.
- Stir in butter until it melts and season to taste with salt and pepper (I like seasoned salt).
- Slice the meat against the grain and drizzle with some of the sauce.
Nutrition Facts : Calories 409.9, Fat 19.9, SaturatedFat 9, Cholesterol 87.8, Sodium 389.9, Carbohydrate 9.2, Fiber 1.7, Sugar 1.6, Protein 42
PAN BROILED FLANK STEAK
Provided by Food Network
Time 10m
Yield 2 servings
Number Of Ingredients 2
Steps:
- Heat iron skillet over high heat with coarse salt scattered on bottom of pan. Add steak and pan broil 4 to 5 minutes a side for rare and 6 to 7 minutes for medium; DON'T COOK UNTIL WELL DONE OR STEAK WILL BE LIKE SHOE LEATHER
- When done, remove to a cutting board and let rest for a minute; cut across the grain into broad thin slices.
BROILED FLANK STEAK
This marinated flank steak is a family favorite. We've made this recipe for over 30 years. I have passed this recipe on to friends more times than I can count!
Provided by Marymakin'
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h25m
Yield 10
Number Of Ingredients 8
Steps:
- Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
- Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
- Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
- Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 4 g, Cholesterol 50.6 mg, Fat 20.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 5.5 g, Sodium 775.2 mg, Sugar 2.9 g
SIMPLE BROILED FLANK STEAK WITH HERB OIL
Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
- Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
- Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
- Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.
ONE-PAN BROILED FLANK STEAK
The best flank steak (london broil) I've ever had. Passed down from my Grandmother, to my Mother, to me.
Provided by Joetime
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingrediants with flank steak in shallow container or zip lock and refrigerate for 4 hours or more.
- Broil steak without onions for about 4 minutes (so onions do not burn).
- Turn steak after 4 minutes and cover steak with onion mixture.
- Broil to desired temperature.
- Let steak cool for about 4 minutes.
- Slice steak thinly across the grain.
- Serve sliced with onions.
GRILLED FLANK STEAK
Serve this grilled flank steak with salad and vegetables.
Provided by Dianne Corbett Balach
Time 4h15m
Yield 4
Number Of Ingredients 12
Steps:
- Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
- Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.
Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g
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HOW TO BROIL A PERFECT FLANK STEAK - MAMA LOVES FOOD
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Ratings 4Category Main CourseCuisine AmericanTotal Time 10 mins
- If you like your steak medium well or well done (no pink), put your oven rack at the highest setting, then turn your oven to broil before you start prepping, and let it come up to temperature. If you like your steak more rare (yay!) don't preheat.
- Rub the steak all over with your favorite marinade (here's my favorite marinade!). If you don't have any marinade, rub some olive oil all over, then sprinkle a bit of salt and pepper on all sides. I like to add a little garlic powder as well. You can do this part up to 24 hours in advance, and keep it in the fridge.
- Lay steak on a sheet pan and place on the highest rack (closest to the broiler). Turn on broiled and set timer for 4 minutes. Then flip steak over and return under the broiler for an additional four minutes. This should yield a beautiful medium rare on the ends and rare in the center (as pictured). If you like your steak more well done, return it to the broiler in 90 second increments on each side until desired doneness is reached.
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