GRILLED FLANK STEAK
Steps:
- Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
- Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
- Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
- Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
FLANK STEAK WITH BALSAMIC BARBECUE SAUCE
Provided by Bobby Flay
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15 to 20 minutes. Set aside. Heat 1 tablespoon canola oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tablespoons water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temperature. (The sauce will keep for 1 week refrigerated in a sealed container. If it gets too thick, stir in 1 to 2 tablespoons water.)
- Let the steak sit 30 minutes at room temperature before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tablespoon canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes.
- Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated monterey jack cheese. Put the bread on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
- Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.
FLANK STEAK BARBECUE
An excellent piece of meat with a great flavor.
Provided by Andrea
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h30m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.
- Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.
- While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 31.8 g, Fiber 0.3 g, Protein 14.4 g, SaturatedFat 6.2 g, Sodium 628.3 mg, Sugar 9 g
PERFECT GRILLED FLANK STEAK
Make and share this Perfect Grilled Flank Steak recipe from Food.com.
Provided by Chefwmatt
Categories Meat
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix marinade ingredients and add flank steak, marinate 4-8 hours. Grill on high heat 5-6 minutes per side for medium rare. Let rest 5 minutes and slice thin along the bias with a sharp knife.
GRILLED FLANK STEAK
This is a recipe that I got from my oldest son when he was a student at Purdue University in their Hospitality and Tourism program. This is the flank steak recipe that is served in the restaurant at the Student Union. Marinating time not included. This also works well on other cuts of steak.
Provided by LARavenscroft
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except steak in a small bowl.
- Mix well to combine.
- Place flank steak in a large zip top bag.
- Add marinade ingredients.
- Refrigerate 8 hours or overnight.
- When ready to cook, remove from marinade and discard marinade.
- Grill 5 minutes per side.
- Allow to rest 5-10 minutes after grilling before slicing.
MARINATED FLANK STEAK
A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.
Provided by GUYCON
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g
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TOP 10 MOST POPULAR FLANK STEAK RECIPES - THE SPRUCE EATS
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- Flank Steak With Mushrooms. This flank steak is marinated in balsamic vinegar, olive oil, and soy sauce mixture and served with sautéed portobello and cremini mushrooms.
- Grilled Flank Steak With Onions. To give your flank steak a tasty accompaniment, marinate the onions with the steak. The onions will take on additional flavor.
- Irish Flank Steak. This grilled Irish flank steak recipe uses a simple marinade that includes applesauce and apple cider vinegar. Marinate it overnight. It will be ready to grill for dinner the next day.
- Soy Sauce Marinated Flank Steak. Gin, juniper berries, and soy sauce are used in the marinade for this tender and delicious flank steak. Reserve the marinade for a sauce that includes mushrooms.
- Jerk-Spiced Flank Steak. Take a culinary jaunt to Jamaica with this jerk-spiced flank steak recipe. Use jerk seasonings in the flavorful marinade. A very hot pepper, the Scotch bonnet, is suggested, but you can use any chile pepper you prefer.
- Grilled Flank Steak With Roasted Red Peppers. Whether you roast your own peppers or buy them prepared, you can use them as a topping for this grilled flank steak.
- Moroccan Flank Steak. Moroccan spices including turmeric, oregano, and cumin scent this Moroccan flank steak recipe. The marinade will tenderize the steak, but you want to grill it hot and fast.
- Grilled Steak Fajitas. Fajitas are a crowd-pleaser and you will enjoy this simple grilled steak fajitas recipe. While it might not be purely an authentic Mexican dish, it still makes a great meal with Mexican flavors.
- Port Wine and Onion Flank Steak. The port wine marinade not only tenderizes the flank steak but gives it a delicate sweetness with a hint of onion and thyme.
- Teriyaki Steak. Preparing a steak, teriyaki-style will make it tender and flavorful. The marinade for teriyaki steak uses pineapple, shallots, ginger, and soy sauce.
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- Tenderize the Meat. There are two ways to tenderize a flank steak before marinating. At the store: The first method can be done at the grocery store by asking the butcher to run the flank steak through the tenderizer.
- Marinate the Meat. The next step is to marinate the flank steak. You can do this very simply, as in the recipe shown here, or you can get fancy. I've included a slightly more complex marinade recipe at the bottom of this article, but the following recipe also produces reliably tasty results.
- Sear Over Direct Heat. Flank steak barbecues extremely quickly over direct, high heat. Once the meat is properly seasoned, spray the grill with oil.
- Let It Rest. We pulled our flank steak from the grill after nearly five minutes per side so we would have some of the thinner parts more medium, while the thicker bits were medium rare.
- Slice and Serve. Flank steak is typically served in thin strips, similar to how a beef brisket is served. After the meat has rested for 10 minutes, transfer it to a cutting board (preferably one with a gutter to catch the juices).
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