RED WINE MARINATED FLANK STEAK
Steps:
- In a large zip-top bag, combine all ingredients. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator for a minimum of 1 hour or up to 8 hours. Remove flank steak from refrigerator 30 minutes before cooking.
- Preheat grill to medium-high heat. Oil grate when ready to start cooking.
- Remove steak from marinade; discard marinade. Place steak on grate. Grill for 5 to 6 minutes per side for medium.
- Remove from grill and let rest for 5 minutes.
- To serve, slice across the grain.
ROASTED NEW YORK STRIP STEAK WITH PORT WINE MUSTARD SAUCE
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and place a rack in the middle.
- Generously season the New York strip all over with salt and pepper. Heat a heavy metal roasting pan on the stove over high heat. Add a film of olive oil. When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides. Sear without disturbing until the meat is evenly browned, about 5 minutes per side. With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees F on an instant-read thermometer, about 45 minutes.
- Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes.
- For Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm.
- Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside.
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
FLANK STEAK MARINADE
This flank steak recipe has been in our family for years. Quick, simple marinade to make that will keep your guests coming for more.
Provided by Chef Ron
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 8h25m
Yield 6
Number Of Ingredients 12
Steps:
- Score the flank steak by making shallow crisscross cuts on both sides.
- Place the olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Puree until smooth; pour mixture into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Allow the flank steak to rest at room temperature for 20 minutes. Remove the steak from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
- Grill the steak on the preheated grill until it starts to firm, and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with the sterilized marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Nutrition Facts : Calories 481.7 calories, Carbohydrate 32.6 g, Cholesterol 24.9 mg, Fat 31.6 g, Fiber 0.7 g, Protein 14.9 g, SaturatedFat 5.6 g, Sodium 637.7 mg, Sugar 28.2 g
OVERNIGHT-MARINATED FLANK STEAK
This recipe makes a quick and easy overnight marinade for a grilled flank steak.
Provided by Susan P
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper together in a bowl; pour into a resealable plastic bag. Add flank steak to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag.
- Marinate in the refrigerator 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from the bag and shake off excess marinade. Discard remaining marinade.
- Cook the steak until beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
- Rest steak 5 to 10 minutes before slicing across the grain.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 4.7 g, Cholesterol 37.9 mg, Fat 34.7 g, Fiber 0.3 g, Protein 22.1 g, SaturatedFat 6.4 g, Sodium 1283.9 mg, Sugar 1 g
FLANK STEAK WITH WINE SAUCE
"For best results, I always serve this lean and tasty flank steak rare. Deglaze the pan with wine, making sure to scrape up all the savory browned bits with a wooden spoon," says Warner Beatty of Niagara Falls, Ontario.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings (3/4 cup sauce).
Number Of Ingredients 9
Steps:
- Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off of garlic bulb; brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; mash and set aside., Sprinkle steak with pepper and salt. In a large nonstick skillet, cook steak over medium-high heat in remaining oil for 3-4 minutes on each side or until browned. , Reduce heat to medium; add 1 tablespoon butter. Cook steak 4-8 minutes longer on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Gradually add broth and wine to the pan, stirring to loosen browned bits. Bring to a boil. Stir in mashed garlic. Reduce heat; simmer, uncovered, until liquid is reduced by half. , Strain sauce and return to pan; stir in remaining butter until melted. Thinly slice steak across the grain. Sprinkle with onions; serve with sauce.
Nutrition Facts : Calories 227 calories, Fat 13g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 439mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
ULTIMATE FLANK STEAK MARINADE
I adapted this from a recipe I got off the myrecipes.com site. It is a wonderful marinade for flank steak. The great thing about this recipe is that you can serve the steak alone and it is still flavorful or you can top with yoru favorite sauce. Marinade time (3 hours to overnight) is not included in prep time. I hope you enjoy!
Provided by KimmieCat1
Categories Steak
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Place garlic, salt, pepper, and thyme on a cutting surface adn use a large knife to chop together until mixed.
- 2. Transfer mixture to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients.
- 3. Place steak in the bag and seal. Turn several times to coat meat.
- 4. Refrigerate, turning several times, for at least 3 hours and up to overnight.
- 5. To cook meat: preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from bag and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 to 2 minutes longer, until instant-read thermometer reads 140 degrees F (for medium rare). Let steak rest for 10 minutes. Working against the grain, cut into thin slices with a knife.
Nutrition Facts : Calories 354, Fat 20.9, SaturatedFat 6.8, Cholesterol 115.7, Sodium 1097.8, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 38.1
RED WINE MARINATED FLANK STEAK FILLED WITH PROSCIUTTO, FONTINA AND BASIL WITH CABERNET-SHALLOT REDUCTION
Provided by Bobby Flay
Categories main-dish
Time 4h55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
- Heat grill to high.
- Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.
- Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.
- Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.
FLANK STEAK WITH RED WINE VINEGAR AND GREENS
Provided by Food Network Kitchen
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with salt and pepper. Cook in 2 batches if necessary. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side for medium-rare. Transfer the steaks to a plate.
- Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss until they begin to wilt, about 30 seconds.
- Slice the meat against the grain into thin slices, divide between 4 plates, top with the greens and the pan juices. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
MARINATED FLANK STEAK
Steps:
- In a small bowl combine garlic, mustard, honey, balsamic vinegar and beer. Stir in ginger. Place steak in baking pan and pour marinade over and toss to coat. Cover with plastic wrap and refrigerate overnight. Remove from pan and season with salt and pepper. Grill on barbecue or cast iron pan for 3 - 5 minutes per side depending on desired degree of doneness. Slice thinly and serve.
STEAK WINE MARINADE
Make and share this Steak Wine Marinade recipe from Food.com.
Provided by Maine-iac
Categories Meat
Time 5m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy-duty plastic food bag, mix all ingredients well.
- Place steak in marinade and seal bag tightly.
- Place in refrigerator for at least 4 hours, inverting bag every hour.
- Marinade can be used to baste steak while grilling.
Nutrition Facts : Calories 623.5, Fat 54.7, SaturatedFat 7.1, Sodium 591.5, Carbohydrate 12.7, Fiber 0.3, Sugar 7.8, Protein 0.6
PORT WINE MARINADE
Make and share this Port Wine Marinade recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a food processor or blender until thoroughly combined.
- Marinade can be stored indefinitely in a covered jar in the refrigerator.
Nutrition Facts : Calories 675.5, Fat 54.7, SaturatedFat 7.1, Sodium 12.2, Carbohydrate 17.3, Fiber 0.4, Sugar 9.2, Protein 0.3
FLANK STEAK WITH BOURBON ROSEMARY MARINADE
An easy company recipe. Many Flank Steak recipes call for marinating and cooking before carving. You get much more flavor by slicing first and it stays moist through the cooking process on the BBQ. It's quick and delicious.
Provided by Dugyb
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice flank steak across the grain diagonally 1/2 - 3/4 inch thick.
- Combine remaining ingredients, add sliced flank steak, and let marinate for 1/2 hour.
- BBQ at high heat 2-3 minutes per side (for med-rare).
- Base with leftover marinade while cooking.
FLANK STEAK WITH MUSHROOM WINE SAUCE
Make and share this Flank Steak With Mushroom Wine Sauce recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 27m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, brown steak in oil.
- Stir in the wine, worcestershire sauce, and basil, and bring to a boil.
- Reduce heat, simmer, uncovered for 2-4 minutes on each side or until meat reaches desired doneness.
- Remove steak and keep warm.
- To the skillet, add the mushrooms, broth, wine, onions, butter, and pepper, and bring to a boil.
- Reduce heat, simmer, uncovered for 5 minutes or until mushrooms are tender.
- Combine cornstarch, and water until smooth, and gradually stir in the sauce.
- Bring to a boil, cook and stir for 1 minute, or until thickened.
- Thinly slice steak across the grain, and serve with sauce.
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