Flank Steak Recipes

Steps:

• Preheat oven to 450 degrees with rack in center. Between two sheets of plastic wrap, pound steak to 1/2-inch thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Marinate at least 20 minutes or up to overnight.
• Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving 1/2-inch border on the long sides and 2-inch border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitchen twine, tie steak crosswise. Season with salt and pepper.
• Place, seam side down in a baking dish or on a rimmed baking sheet, and roast until juices run clear, 35 to 40 minutes for medium rare. Let rest 10 minutes, and remove string before slicing.

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.

Steps:

• 1. Combine the marinade ingredients in a nonreactive bowl. Add the flank steaks and coat well with the marinade.
• 2. Marinate the steaks, covered, in the refrigerator for 30 minutes or overnight, turning once. Remove from the marinade and pat dry.
• 3. Broil or grill the steaks over high heat, 3 inches from the heat source, for 4 minutes per side for medium-rare meat. Remove to a cutting board and let rest for 10 minutes.
• 4. To serve, slice thinly on the diagonal and arrange on a board or platter.

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.

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.