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
BRAISED FLANK STEAK WITH LEMON AND GARLIC
This is one of my mother's best recipes from my childhood. Flank steak was cheap back then, so feel free to substitute chuck steak or flap meat. The ingredients are simple but very flavorful. It's excellent with buttered noodles or white beans, and a green vegetable such as broccoli or asparagus.
Provided by Dianemwj
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 1h50m
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 731.8 calories, Carbohydrate 18.4 g, Cholesterol 166.9 mg, Fat 42.5 g, Fiber 1 g, Protein 64.4 g, SaturatedFat 16.5 g, Sodium 793.7 mg, Sugar 0.9 g
SOY-LEMON FLANK STEAK WITH ARUGULA
It's a good idea to place the plastic bag holding the steak and marinade on a rimmed baking sheet or in a baking dish, in case of any leaks.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Whisk together oil, soy sauce, lemon juice, brown sugar, and garlic in a bowl. Place flank steak inside a gallon-size resealable plastic bag. Add marinade, press out excess air, and seal. Let stand, turning bag occasionally, at least 1 hour at room temperature, or up to 6 hours in refrigerator (if refrigerating, let come to room temperature before grilling).
- Heat grill to medium-high. Remove meat from marinade, reserving marinade, and pat off excess with paper towels. Grill, uncovered, turning once, until a thermometer inserted into thickest part registers 130 degrees for medium-rare, about 5 minutes on each side. Transfer to a cutting board and let stand 10 minutes.
- Meanwhile, transfer marinade to a small saucepan and bring to a boil. Remove from heat.
- Slice meat against the grain and arrange on a platter. Arrange arugula on top; season with salt and pepper. Drizzle 1 to 2 tablespoons sauce over meat and arugula. Serve with remaining sauce and lemon wedges.
FLANK STEAK WITH HERB SAUCE
I got this dish from a girlfriend about 20 years ago. Its also good drizzled over any steak or grilled chicken breasts or fish steaks.
Provided by Toby Jermain
Categories Steak
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter or margarine in a medium skillet or saucepan, add onion and garlic, and cook over medium heat, stirring occasionally, until onions are tender.
- Add flour, and continue cooking for 5-7 more minutes.
- Remove from heat, and stir in herbs.
- Stir in lemon juice, wine and water.
- Heat mixture until it boils, stirring regularly.
- Add sugar, reduce heat to low, and cook an additional 5 minutes, stirring twice.
- Season to taste with salt and pepper, and set aside, keeping warm.
- Thinly slice flank steak on an angle across the grain, and serve topped with sauce.
- Garnish with parsley.
Nutrition Facts : Calories 209.7, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 86.5, Carbohydrate 15.6, Fiber 0.7, Sugar 7.9, Protein 1.1
FLANK STEAK WITH LIME MARINADE
It's very lean, so flank steak requires tenderizing; marinate in this Asian-infused sauce before cooking, and thinly slice against the grain before serving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
- Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.
Nutrition Facts : Calories 296 g, Fat 14 g, Protein 37 g
GRILLED FLANK STEAK WITH WORCESTERSHIRE BUTTER
Grilled steak covered in melting herb butter is a cornerstone of summer cooking. Here, both the steak and the compound butter are spiked with Worcestershire sauce, fresh thyme and garlic for an intensely brawny flavor. Then, the steak is garnished with a mix of charred tomatoes, scallions and basil, which gives everything a juicy sweetness brightened with lemon. You can use any cut of beef here; the flank steak has a deeply mineral taste and chewy texture that's at its best sliced thin. But rib-eye, skirt steak and sirloin also work; just be sure to adjust the cooking time for thinner or thicker pieces.
Provided by Melissa Clark
Categories meat, main course
Time 45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. In a bowl or resealable bag, combine thyme, garlic, jalapeño, chives, Worcestershire sauce, sugar and lemon juice. Add meat and let marinate in the refrigerator for at least 2 hours and up to overnight.
- Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.
- Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using.
- Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Grill tomatoes, or broil them on a rimmed baking pan, turning them, until charred on all sides, about 2 to 4 minutes per side. Transfer to a cutting board to cool.
- Brush off any pieces of marinade clinging to the steak, pat steak dry and coat it lightly with oil. Grill or broil steak until it reaches desired doneness, 3 to 5 minutes per side for medium-rare (125 degrees).
- Transfer steak to a cutting board. Slice butter into coins and place them on the steak to melt slightly. Let steak rest for 5 minutes while you prepare the tomatoes.
- Roughly chop tomatoes and place in a bowl with scallions, basil, a pinch of salt and pepper, a drizzle of olive oil and a squeeze of lemon juice. Toss well, adding more salt or lemon juice, or both, to taste.
- Slice the steak thinly, across the grain, and serve with the charred tomato mixture spooned on top. Garnish with more chives and torn basil, if you like.
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- In a small saucepan, cover the garlic cloves with 1 1/2 cups of the olive oil and cook over low heat until the garlic is tender and golden brown, 35 to 40 minutes. Strain the garlic through a fine sieve set over a small bowl; reserve the garlicky olive oil for another use. In a small bowl, mash the garlic with 1 1/2 tablespoons of salt and 1 1/2 teaspoons of pepper. Rub 3 tablespoons of the garlic paste all over the flank steaks
- In a medium bowl, whisk the lemon juice with the remaining 3/4 cup of olive oil and the oregano. Place the steaks in a 9-by-13-inch baking dish and coat with 1 1/2 cups of the lemony marinade. Let stand at room temperature for 1 hour.
- Light a grill. Remove the steaks from the marinade, pat dry and season with salt and pepper. Discard the marinade. Grill the steaks over moderately high heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 8 to 10 minutes. Dip the grilled steaks in the remaining marinade in the bowl and transfer to a carving board. Spread the remaining garlic paste on the steaks and let stand for 5 minutes. Thinly slice the meat against the grain and serve.
GRILLED FLANK STEAK WITH LEMON-HERB SAUCE - PUREWOW
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Estimated Reading Time 2 mins
- Prepare the Steak: Place the flank steak in a large plastic ziplock bag. In a medium bowl, whisk the oil with the Worcestershire sauce, vinegar, garlic, chile powder and herbs to combine. Pour the mixture over the steak and seal the bag. Marinate, refrigerated, for up to 1 hour.
- While the Steak Marinates, Make the Sauce: Whisk the oil with the anchovies, garlic, mustard, lemon zest and lemon juice to combine. Stir in the herbs and season with salt and pepper.
- When the steak is finished marinating, remove it from the bag and brush off the excess marinade. Season with salt and pepper.
- Grill the Steak: Cook the steak on a hot grill (or grill pan) until it is well browned on the outside and reaches the desired doneness, about 5 to 7 minutes per side for medium rare.
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