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 WITH SAUCEY MUSHROOMS
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Marinate the steak. Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (one steak may be slightly thicker). In a dish large enough to hold the steaks, combine the olive oil, wine vinegar, shallot, garlic, and the thyme. Season with pepper to taste. Add the steaks and turn to coat evenly. Cover, and marinate the steaks at room temperature for 1 hour, turning once, or refrigerate, for up to 12 hours.
- Make the mushroom sauce. Heat a medium saute pan over high heat, add the butter, and when the foam subsides, add the mushrooms. Reduce the heat to medium-high and cook, the mushrooms, tossing frequently, until browned, about 5 minutes. Season with the 1/2 teaspoon salt and pepper to taste. Add the garlic, shallot, thyme, and rosemary, and cook for 2 minutes more. Pour the red wine into pan, scraping up any browned bits on the bottom of the pan with a wooden spoon. Cook until almost all the liquid has evaporated. Add the cream, parsley, and chives and stir to combine. Set aside.
- Heat a large grill pan over medium-high heat or an outdoor grill to medium-high. Remove the steaks from the marinade and pat dry. Season with salt and pepper. Cook the steaks for 3 to 5 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain on an angle into very thin slices. Arrange the slices on a warmed platter or plates. Reheat the mushroom sauce if needed and add any accumulated meat juices. Pour the sauce over the steak and serve immediately.
MUSHROOM ONION FLANK STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Microwave lemon and lime in a small bowl to release essential oils and set aside until they are cool enough to handle.
- Add soy sauce and vinegar to blender, replace lid and turn on blender. Through the feed opening add, 1 at a time, the garlic, ground cloves, rosemary, thyme, and black pepper. Halve lemon and lime and leaving the blender running, squeeze juice from each through the feed opening.
- Place flank steak in a nonreactive container, add marinade and coat steak. Pour barbecue sauce over and spread to coat. Cover and refrigerate for 2 hours.
- Heat grill and sear each side of steak. Cook to your desired level of doneness and transfer to a cutting board to let rest for 5 minutes.
- Heat grapeseed oil in a skillet over medium-high heat. Add onion and saute until translucent, then add mushrooms and saute until they begin to give up their juices. Add red wine and allow most of it to evaporate. In a small bowl, whisk together water and beef base and add to pan. Allow to reduce by half. Season with salt and pepper to taste, remove from heat and keep warm.
- Slice steak on the bias into 1/4-inch thick strips and arrange on plate. Spoon mushroom onion sauce over.
MARINATED FLANK STEAK
An Asian-style marinade flavors this tender grilled steak from Isabel Fowler of Fairbanks, Alaska. It's an ideal summer entree, but you can enjoy it year-round...just broil it indoors instead.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Score surface of the steak, making diamond shapes 1/2 in. deep. In a shallow dish, combine the remaining ingredients; add steak and turn to coat. Cover; refrigerate for at least 2 hours, turning occasionally., Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. To serve, thinly slice across the grain.
Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 219mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
FLANK STEAK WITH MUSHROOM SAUCE
Trendy and tasty, this skillet recipe is a simple and delicious way to prepare flank steak...and the flavorful sauce is absolutely divine!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides until desired doneness, about 10 minutes for medium-rare. Remove the beef from the skillet.
- Heat 1 tablespoon butter and the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
- Cut the beef diagonally against the grain into thin slices. Serve the mushroom mixture with the beef.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 5.3 g, Cholesterol 45.9 mg, Fat 18.3 g, Fiber 0.7 g, Protein 18.7 g, SaturatedFat 6.9 g, Sodium 492.7 mg, Sugar 1.3 g
JUICY MARINATED FLANK STEAK
A great tasting steak with homemade marinade from Taste of Home magazine. Wonderful served on soft Kaiser rolls or submarine buns with some grilled onions, green peppers, or mushrooms on the side. Also makes good 'cheese steak' sandwiches by adding some fried onions on top and grated cheese to melt when serving. I usually serve this steak with Recipe #124798 (no mayonnaise) and cole slaw or a green salad for a great barbecue dinner. Have also served it with Debber's Recipe #217754 which is a great potato salad too.
Provided by foodtvfan
Categories Steak
Time 13m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place flank steak in an 11 inch x 7 inch x 2 inch glass dish.
- Combine remaining ingredients; pour over meat.
- Cover and refrigerate for at least 4 hours, turning once or twice. Remove meat; discard marinade.
- Grill over hot coals until meat reaches desired doneness, about 4 minutes per side for medium-well.
- Slice into thin strips across the grain to serve.
Nutrition Facts : Calories 252.9, Fat 12.3, SaturatedFat 4.6, Cholesterol 91.8, Sodium 129.9, Carbohydrate 2.3, Sugar 1.9, Protein 31.4
BALSAMIC FLANK STEAK AND MUSHROOMS
Great for mid-week entertaining. Easy and impressive but will require at least 8 hours or over night marinating. You can refrigerate this for up to 2 days for more intense flavour. Since the experts do not suggest using the marinade where the meat sat for sometime, I think it is advisable to double the marinade and divide it in half and use the reserved part for later.
Provided by Pinaygourmet 345142
Categories Steak
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large plastic bag, combine vingegar, soy sauce and sugar; add steak.
- Seal and refrigerate for 8 hours.
- Remove from marinade, reserving the marinade (used the reserved half if you doubled the marinade recipe).
- In skillet, heat oil over medium-high heat, cook onion, garlic, stirring, until transluscent, 3 minutes.
- Add mushrooms; cook until liquid is evaporated, about 10 minutes.
- Add reserved marinade; cook until no liquid remains, about 5 minutes.
- Meanwhile, broil steak, or grill over medium-high heat, for 7-9 minutes per side for medium rare.
- Transfer to cutting board. Tent with foil; let stand for 10 minutes.
- Slice thinly across the grain.
- Serve with mushroom mixture; sprinkle with parsley.
Nutrition Facts : Calories 271.3, Fat 13.3, SaturatedFat 4.4, Cholesterol 77.1, Sodium 323.4, Carbohydrate 10.4, Fiber 2.3, Sugar 5.9, Protein 27.8
GRILLED FLANK STEAK WITH SAUTEED PORTABELLA AND CREMINI MUSHROOMS
Categories Mushroom Marinate Kid-Friendly Steak Summer Gourmet Small Plates
Yield Serves 8
Number Of Ingredients 6
Steps:
- Pat steak dry and cut crosswise at a 45° angle into 4 equal pieces. Season steaks with salt and pepper and transfer to a large resealable heavy-duty plastic bag. Chop shallots and in a bowl stir together with vinegar, sugar, and soy sauce. Pour marinade into bag. Marinate steaks, covered and chilled, turning bag over at least once, at least 2 hours and up to 2 days.
- Prepare grill.
- Remove steaks from bag and discard marinade. Grill steaks on a lightly oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare. (Alternatively, grill steaks in 2 batches in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks as cooked to a cutting board and let stand 10 minutes.
- Cut steak at a 45° angle across grain into thin slices. Serve steak with sautéed mushrooms.
FLANK STEAK WITH SAUTEED MUSHROOMS
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Turn on broiler,if using,and cover broiler pan with double thickness of aluminum foil.Wash and dry steak,then score on diagonal.
- Wash and trim mushrooms, and slice thickly.
- Heat a small nonstick pan until it is very hot. Add oil, and reduce the heat to medium-high. Add mushrooms, and saute until they brown.
- Prepare the stove-top grill if using. Broil or grill steak until browned ;turn, and continue to cook 7 to 10 minutes.
- Mince garlic; add to mushrooms.
- Wash oregano; add to mushrooms, and cook until most of the mushroom liquid has evaporated.
- Slice steak thinly on diagonal, and serve topped with mushrooms.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 13 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 74 milligrams, Sugar 5 grams
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