Grilled Flank Steak With Sesame Sauce And Grilled Recipes

Steps:

• 1. Combine all marinade ingredients in a bowl, whisking to emulsify.
• 2. Place the marinade in two separate gallon-sized Ziploc bags. Add one flank steak to each bag. Zip bags closed and shake to evenly coat the meat. Then place in a metal pan and into the fridge. Marinate the steak overnight turning several times to evenly coat the meat.
• 3. Preheated the grill to medium-high heat (375 F).
• 4. First sear the flank steak on each side, approximately 1-2 minutes per side.
• 5. Continue cooking 6 minutes per side, turning once.
• 6. When the internal temperature reaches desired doneness, remove from grill and rest of at least 8-10 minutes under a piece of aluminum foil tented over the top. Resting allows the juices to pull back into the meat before carving.

Steps:

• Score steak and place in a large shallow glass container. Combine the remaining ingredients; pour over meat. Cover and refrigerate for 4 hours or over night. Drain and discard marinade. , Grill steak, covered, over medium heat until the meat reaches desired doneness for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice across the grain.

Steps:

• Heat sesame oil in a skillet over medium-high heat. Cook and stir sesame seeds in hot oil until golden brown, about 1 minute. Transfer seeds and oil immediately to a large glass or ceramic baking dish.
• Stir onions, soy sauce, lemon juice, sugar, garlic, and peppercorns into sesame mixture until marinade is evenly combined. Place steak into marinade, turning to coat all sides. Cover baking dish with plastic wrap and refrigerate, turning steak often, for at least 4 hours or up to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steak on the preheated grill until meat starts to firm and turns reddish-pink and juicy in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Transfer steak to a plate, cover with aluminum foil, and let rest for about 10 minutes. Slice across the grain.

Steps:

• 1. season the flank steak with 1 teaspoon salt and 1/2 teaspoon pepper. Mix 1 tablespoon of the soy sauce, 1 tablespoon of the canola oil, 2 tablespoons of the vinegar, and 1 tablespoon of the garlic in a large zip top plastic bag. Add to steak and turn and massage it in the back to cover it with the marinade. Refrigerate for at least four hours or as long as overnight.
• 2. In a small pan, heat 1/2 tablespoons of the canola oil and the remaining 2 tablespoons ginger and 1/2 tablespoon garlic over medium heat until the ginger and garlic sizzles steadily and just begins to Brown around the edges, about three minutes. Add 1/3 cup water, the remaining 1/4 cup soy sauce and the Rice vinegar, sesame oil, and Brown sugar. Bring to a boil over medium-high heat. In a small bowl, whisk the cornstarch was 2 teaspoons water and stir into the soy mixture. Cook until it r returns to a boil and thickens slightly, about one minute. Remove from the heat and set aside.
• 3. Heat a gas grill to medium-high or prepare a fire on a charcoal grill with a medium hot coals. Rinse the scallions but don't dry them. Toss the scallions with the remaining 1 1/2 tablespoons canola oil and 1/2 teaspoons salt. Clean and oil the grill grate. Grill the steak over the hotter zone if using charcoal, covered, until it has good grill marks, 5 to 6 minutes. Flip and reduce the heat to medium if using a gas grill or transfer the steak to the cooler part of the charcoal fire. Cook, covered, until the steak is done to your liking, 4 to 5 minutes for medium rare. Transfer to a large cutting board, brush with about one third of the sesame sauce, and let rest for 5 to 10 minutes. While the steak rests, clean and oil the grill grate, set the scallions on the grill over the cooler zone if using charcoal, and cook until they have good grill marks 2 to 4 minutes. Flip and cook until they are tender, 2 to 4 minutes. Transfer to a large platter and drizzle with a couple of tablespoons of the sesame sauce. Slice the steak thinly and serve with the scallions, a drizzle of the remaining sesame sauce and a sprinkle of sesame seeds .serves four. Scallions are quick and easy to grill and make the perfect accompaniment for the steak in sauce.

Steps:

• Place steaks in shallow nonreactive dish, which will hold them comfortably in a single layer.
• In small bowl, whisk together vinegar, soy sauce and 6 tablespoons of the sesame oil.
• Pour marinade over the meat.
• Cover and refrigerate 6 hours or overnight, turning several times.
• When ready to cook, lightly oil grill rack and arrange 5 inches from heat source.
• Cut off root ends and all but 4 inches from green stems of green onions.
• Place onions in shallow dish and brush all over with remaining 2 tablespoons of the sesame oil.
• Set aside.
• When grill is hot, remove steaks from marinade.
• Lightly pat dry with paper towels.
• Place steaks on grill and cook 5 to 6 minutes per side for medium-rare.
• When done, place on platter and cover lossely with aluminum foil to keep warm.
• Grill green onions, turning them until slightly charred, 3 to 5 minutes.
• To serve, slice meat diagonally across the grain into 1/4-inch-thick slices.
• Arrange meat and grilled onions on serving platter and season with salt to taste.
• Sprinkle with sesame seeds.
• Note: To toast sesame seeds, place them in medium skillet over medium heat.
• Toast, stirring, until seeds are golden brown, 3 to 5 minutes.
• Remove and cool.

Steps:

• Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil.
• Prepare a gas grill for direct-heat cooking over medium-high heat.
• Oil grill rack, then grill steak, covered, turning over once, 6 to 8 minutes for medium-rare.
• Transfer steak to a cutting board and drizzle with 2 tablespoons sauce, then let stand, uncovered, 5 minutes. Thinly slice steak across the grain. Serve with remaining sauce, scallions, and sesame seeds.

Steps:

• Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
• Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
• Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
• Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

Steps:

• Rinse flank steak and pat dry; In a 1-gallon zip lock bag or large bowl, mix the soy sauce, olive oil, brown sugar, green onions, sesame seeds, garlic, pepper, and ginger; Add the steak, seal bag or cover bowl tightly, and chill, turning occasionally, at least 4 hours or up to 2 days.
• Lift steak from the bag and let drain briefly.
• Place meat on a grill over a solid bed of medium-hot coals or medium-high heat on gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill.
• Cook steak, turning occasionally to brown evenly, for medium-rare, 9 to 12 minutes, (still pink in center),Transfer steak to a platter and let stand 10 minutes, cut meat across grain into thin slanting slices,.