EDDIE JACKSON'S FLANK STEAK
Provided by Eddie Jackson
Categories main-dish
Time 1h
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- To make the marinade, combine the oil, vinegar, garlic, mustard, oregano, parsley, rosemary, Worcestershire and some salt and pepper in a food processor and pulse until the garlic and herbs are incorporated in the oil.
- Place the steaks in a ziptop bag, pour the marinade over the steaks and marinate at least 30 minutes and up to overnight.
- Before grilling, remove the steaks from the bag and pour the remaining marinade into a small pan. Bring the marinade to a boil, lower to a simmer and cook for 2 to 3 minutes. Use this sauce to drizzle on the steaks as soon as you remove them from the grill.
- Prepare a gas or charcoal grill for high heat. When up to temperature, grease the grates with a little oil, then place the steaks over the hottest part of the grill. Depending on the thickness of the steaks and the temperature of the grill, the steaks should grill about 3 minutes per side for medium rare (flank steak is best served medium rare). Remove the steaks from the grill, drizzle with the sauce and let them rest for 5 to 7 minutes.
FIRECRACKER FLANK STEAK
Fland Steak is a marinated and basted on the grill with a sweet and spicy mixture of Pace Chunky Salsa, orange juice, brown sugar, soy, ginger and mustard.
Provided by Chef mariajane
Categories Steak
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir the salsa, orange juice, oil, sugar, soy sauce, mustard and ginger in a shallow non-metallic dish or gallon size resealable plastic bag. Add the steak and turn to coat. Cover the dish or seal the bag and refrigerate for at least 1 hour or up to 24 hours.
- Lightly oil the grill rack and heat the grill to medium. Grill the steak to desired doneness, turning the steak over once during cooking and basting often with the marinade.
- Heat the remaining marinade in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the marinade is thickened.
- Slice the steak and serve with the rice and sauce. Sprinkle with the parsley.
- For a new flavor twist, substitute 1 can (20oz) crushed pineapple, undrained for the orange juice.
Nutrition Facts : Calories 410.4, Fat 24.4, SaturatedFat 6.3, Cholesterol 57.8, Sodium 696, Carbohydrate 14.1, Fiber 1.2, Sugar 10.4, Protein 33.2
MARINATED FLANK STEAK
Since I absolutely love marinated flank steak, I've tried several recipes. This is sort of a conglomeration of all the best!
Provided by erinBOberrin
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
FLANK STEAK CROSTINI
This recipe is perfect for gatherings, holidays, or as a special Sunday football snack. My kids love it and so do my friends and family. You can substitute butter for the olive oil, or any kind of steak for the flank steak. -Donna Evaro, Casper, Wyoming
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Sprinkle beef with salt and pepper. Grill beef, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. Thinly slice across the grain., Meanwhile, in a small bowl, combine the oil, garlic and basil; brush lightly over baguette slices. Place on baking sheets. Bake at 400° for 5 minutes. Top with mushrooms and mozzarella cheese. Bake 2-3 minutes longer or until cheese is melted., Top with sliced steak, Parmesan cheese and chives. Serve immediately.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 101mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
FIRECRACKER FLANK STEAK
Flank steak is marinated and basted on the grill with a sweet and spicy mixture of Pace® Thick & Chunky Salsa, orange juice, brown sugar, soy, ginger and mustard.
Provided by Allrecipes Member
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Mix the salsa, orange juice, oil, sugar, soy, mustard and ginger in a nonmetallic shallow dish or large resealable plastic bag. Add the steak and turn it to coat with marinade. Cover the dish or seal the plastic bag and refrigerate for at least 1 hour or up to 24 hours.
- Lightly oil the grill rack and heat the grill to medium. Grill steak until desired doneness, basting it frequently with marinade.
- Heat the remaining marinade in a small saucepan over medium-high heat to a boil. Reduce the heat to low and cook for 10 minutes.
- Slice the steak across the grain at a 45-degree angle to the cutting surface. Serve with the rice and the sauce. Top with the parsley.
Nutrition Facts : Calories 390 calories, Carbohydrate 37.3 g, Cholesterol 25.3 mg, Fat 18.5 g, Fiber 2.5 g, Protein 16.5 g, SaturatedFat 3.9 g, Sodium 808.5 mg, Sugar 12.6 g
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