CHEF JOHN'S GRILLED FLAP STEAK
While it did make for some extremely tasty Asian-style lettuce wraps, you can use flap meat in so many other wonderful ways. You should try this in tacos or Philly cheese steak. I used the grilled meat with lettuce, carrots, red onions, chopped peanuts, and cilantro leaves to make a salad. For the dressing I combined the reserved meat juices, sambal, fish sauce, and rice vinegar to taste. I didn't measure anything, and neither should you.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks
Time 4h15m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk curry paste, fish sauce, rice vinegar, coconut milk, black pepper, cayenne pepper, and salt together in a large shallow glass or ceramic bowl. Add the flap steak and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
- Remove the flap meat from the marinade and shake off excess. Discard remaining marinade.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook flap steak on the preheated grill until it starts to firm and is reddish-pink and juicy in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest for at least five minutes before slicing against the grain.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 2 g, Cholesterol 102.2 mg, Fat 23.3 g, Fiber 0.2 g, Protein 51.1 g, SaturatedFat 8.2 g, Sodium 831.5 mg, Sugar 0.3 g
JUDY'S GRILLED FLANK STEAK
My family loves this steak--I rarely have leftovers. This steak goes well with baked potatoes and a spinach salad. I don't remember where I got the recipe, I've been making it for years and years. Prep time does not include marinating time.
Provided by Hey Jude
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine onion, garlic, white wine, soy sauce, honey, oil, Worcestershire sauce, ginger and pepper.
- Stir until smooth.
- Place steak in a shallow glass dish (or zip-loc bag).
- Cover with the marinade, turning to make sure steak is covered.
- Refrigerate, covered, at least 12 hours but no more than 24 hours.
- Turn and baste often.
- Drain steak well.
- Place on broiler pan under preheated broiler, 6 inches from heat.
- Broil 6 minutes per side for rare.
- Transfer to a cutting board, let stand for 5 minutes.
- Cut across the grain into thin slices.
- Steak may also be grilled outdoors on a gas or charcoal grill.
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.
GRILLED FLANK STEAK
This recipe was in the recipe booklet that came with my Weber kettle grill that I bought at least 20 years ago. I lost the booklet and had to email Weber for the recipe as they no longer post it on their site. This marinade is excellent with flank steak and tri-tip, but I bet it would be just great with any steak.
Provided by MagsMeals
Categories Steak
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade ingredients in a ziploc bag squishing around to mix well. Place steak in marinade, press out the air and seal the bag. Place bag flat on a plate and refrigerate for at least 4 hours or overnight. Remove steak from marinade and discard marinade. Grill over direct heat 5 minutes on each side so it is browned on the outside and still rare in the center. Place steak on a plate and tent with foil for at least 15 minute Cut steak diagonally across the grain into thin slices before serving.
Nutrition Facts : Calories 547.8, Fat 41.6, SaturatedFat 9.4, Cholesterol 115.7, Sodium 1474.3, Carbohydrate 3.2, Fiber 0.3, Sugar 1.1, Protein 38.8
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
Serve this grilled flank steak with salad and vegetables.
Provided by Dianne Corbett Balach
Time 4h15m
Yield 4
Number Of Ingredients 12
Steps:
- Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
- Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.
Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g
GRILLED FLANK STEAK
Mustard and soy sauce really add flavor to this juicy flank steak. Served with a potato dish and salad makes for a wonderful meal. Recipe from TOH.
Provided by diner524
Categories Steak
Time 23m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first seven ingredients; mix well. Add beef; seal bag and turn to coat. Refrigerate for several hours or overnight, turning once.
- Drain and discard marinade. Brush both sides of meat with mustard. Grill, covered, over medium-hot heat for 5-10 minutes on each side (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°. Slice thinly across the grain.
Nutrition Facts : Calories 225.2, Fat 13, SaturatedFat 3.4, Cholesterol 32.9, Sodium 1487.8, Carbohydrate 4.4, Fiber 0.5, Sugar 1.5, Protein 20.7
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