Boston Chefs Marinated Flank Steak Recipes

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BOSTON CHEF'S MARINATED FLANK STEAK



Boston Chef's Marinated Flank Steak image

This is from the Wall Street Journal from July 15, 2006 and it is Michael Schlow's recipe. He owns 3 Boston area restaurants: Radius, Via Matta and Great Bay. The chef is from Brooklyn originally. Note-There is a 24-36 hour marination not in the cooking time.

Provided by Oolala

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2-2 lbs flank steaks
coarse salt
fresh ground black pepper
1/2 cup extra virgin olive oil
1/4 cup sherry wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
1 teaspoon honey
1 teaspoon sugar
1/2 cup red onion, very finely diced
1 pinch cayenne pepper
1 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon black pepper, freshly ground
1/4 cup water

Steps:

  • In a large bowl, combine all the marinade ingredients and whisk well.
  • Pour into a large Ziploc bag and add the steak; seal the bag and refrigerate for 24-36 hours.
  • Thirty minutes before grilling, preheat the grill to high and remove the steak from the refrigerator.
  • Transfer the meat to a platter and reserve the marinade for basting.
  • Season the steak on both sides generously with salt and pepper.
  • Place the steak on the hot grill and cook for 2 minutes.
  • Rotate the steak a quarter turn to mark the steak which promotes even cooking and makes an attractive grill pattern on the meat.
  • Cook for 2 minutes more, then turn and sear the other side.
  • Dab the marinade onto the meat with a pastry brush.
  • Cook for 2 minutes, then mark by rotating a quarter turn. Cook another 2 minutes and baste again.
  • Reduce the heat to low and transfer the steak to the warming shelf placed in the highest position. If you don't have a warming shelf, move the meat to a cooler section of the grill.
  • Close the lid and continue to cook for 8-12 more minutes more for medium-rare, depending upon the thickness of the steak.
  • Lift the lid to turn the steak over and baste with the marinade every 2 minutes or so.
  • Allow the meat to rest for 5 minutes off the grill before thinly slicing it across the grain on a slight bias, 1/4-1/8 of an inch thick.
  • Serve warm.

Nutrition Facts : Calories 542.2, Fat 41.2, SaturatedFat 9.6, Cholesterol 69.7, Sodium 141.4, Carbohydrate 5.8, Fiber 0.4, Sugar 4.2, Protein 36.4

QUICK MARINATED FLANK STEAK



Quick Marinated Flank Steak image

I first grilled this appetizing flank steak for my father on a special occasion. We loved it so much that I now make it this way all the time. The steak marinates overnight, so there's little last-minute preparation to worry about. -Ann Fox, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

2/3 cup olive oil
1/4 cup lemon juice
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 beef flank steak (about 1-1/2 pounds)

Steps:

  • In a shallow dish, combine the first nine ingredients. Add steak and turn to coat. Cover; refrigerate for 8 hours or overnight, turning occasionally., Drain and discard marinade. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). To serve, thinly slice across the grain.

Nutrition Facts :

MARINATED FLANK STEAKS



Marinated Flank Steaks image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 15m

Yield Four to six main courses

Number Of Ingredients 7

18 cloves garlic, smashed, peeled and coarsely chopped
3 tablespoons sherry vinegar
3 tablespoons fresh lemon juice
3 tablespoons dark soy sauce
3 tablespoons olive oil
3 tablespoons black peppercorns, smashed
2 2 1/2-to 3-pound flank steaks

Steps:

  • Combine all seasonings and rub into the steaks. Marinate overnight in the refrigerator.
  • Heat a large cast-iron skillet until it is almost smoking. Brush the marinade off the steak. Cook the steak 2 to 3 minutes per side, depending on the thickness, until rare. Let it sit a minute, then slice thinly against the grain and serve. Use leftovers for recipe below.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 3 grams, Sodium 478 milligrams, Sugar 0 grams

MARINATED FLANK STEAK



Marinated Flank Steak image

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

½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon ground black pepper
1 ½ pounds flank steak

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

GRILLED MARINATED FLANK STEAK



Grilled Marinated Flank Steak image

Flank steak, a flavorful yet affordable cut of beef, gets a salty-sweet boost from Michael Ruhlman's wonderful marinade. It also gives the meat a nice charred flavor, with or without an outdoor grill: as the marinade caramelizes, it creates aromatic smoke that infuses the meat, right in the hot pan. (Note: Allow 8 hours to fully marinate the steak.)

Provided by Michael Ruhlman

Categories     main-dish

Time 10h

Yield 6 servings

Number Of Ingredients 10

1/2 cup ketchup
1/2 cup soy sauce
1/4 cup light or dark brown sugar, firmly packed
1/2 tablespoon onion powder
1 tablespoon ground ginger
1 tablespoon Worcestershire sauce
3 cloves garlic
1 1/2 pounds flank steak
Cherry tomatoes, for garnish
Greens, for garnish, such as watercress or arugula

Steps:

  • Marinade: Into a zip-top bag, add ketchup, soy sauce, brown sugar, onion powder, ground ginger, and Worcestershire sauce. Trim away the root end of garlic cloves, smash with the flat side of a knife, and discard the peel. Smash again, then roughly chop and add to the bag. Close the bag and mix the marinade. Makes about 1¼ cups. (Marinade will keep for up to 1 week in the refrigerator and up to 1 month in the freezer.)
  • Steak: Place steak into the bag with the marinade. Press out as much air as possible, seal the bag, and distribute the marinade around the meat. Let marinate for at least 1 hour at room temperature or, optimally, up to 8 hours to overnight in the refrigerator. (Note: If grilling after 1 hour of marinating, reserve the marinade to baste the steak during grilling.)
  • If the steak has been marinating in the refrigerator, bring it to room temperature before grilling, about 1 hour.Preheat grill pan (or outdoor grill) to medium-high heat. When grill pan is smoking hot, remove steak from marinade and lay it flat on the grill. Let cook for 4-5 minutes, largely undisturbed, pressing down on the meat to enhance grill marks if you wish. After 4-5 minutes, the steak should be lightly charred and no longer adhere to the grill. Lift and rotate steak about 60 degrees to create cross-hatched grill marks; let cook another 2-3 minutes. Finally, flip and repeat process on the other side, 7-8 minutes. (Total grilling time will be 15-16 minutes.)
  • After 15-16 minutes, steak should be medium-rare. Meat should feel firm to the touch at the thickest part (alternatively, a meat thermometer should register 125 F at the thickest part of the steak). Transfer steak to a wire rack fitted over a rimmed baking sheet. Let rest to allow the juices to redistribute in the steak, 15 minutes.
  • After the steak has rested, transfer to a cutting board. Find the grain of the meat, then thinly slice against the grain on a bias. Garnish with cherry tomatoes and greens, and serve immediately.

MARINATED FLANK STEAK



Marinated Flank Steak image

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

1 beef flank steak (2 pounds)
1/2 cup canola oil
1/2 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
2 tablespoons water
2 teaspoons brown sugar
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/4 teaspoon pepper

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

TUSCAN FLANK STEAK



Tuscan Flank Steak image

I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. While I'm sure my version is far from traditional, it's really tasty and the very user-friendly flank steak is the perfect cut.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 4h40m

Yield 4

Number Of Ingredients 15

½ cup chopped fresh rosemary
6 cloves garlic
⅓ cup olive oil
¼ cup lemon juice
1 teaspoon coarsely ground black pepper
½ teaspoon red pepper flakes
½ teaspoon salt
1 (1 1/2-pound) flank steak, trimmed of excess fat
⅓ cup extra virgin olive oil
3 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon minced fresh rosemary
⅛ teaspoon red pepper flakes
1 pinch salt
1 sprig fresh rosemary

Steps:

  • Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
  • Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
  • Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
  • Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
  • Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 5.3 g, Cholesterol 37.4 mg, Fat 43.8 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 8 g, Sodium 371.1 mg, Sugar 0.8 g

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Top Asked Questions

How to cook a flank steak on the grill?
Grilled Flank Steak Recipe. Using your hands, massage the marinade around the meat. Refrigerate for at least 2 hours, or up to 24 hours. Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare.
How do you marinate flank steak in marinade?
Place a flanksteakinto a large zip lock bag and pour half of the marinadeinto the bag. Squish the bag so the marinadeis completely covering the flanksteak. Place into the refrigerator and let marinate for 3-4 hours. Reserve the other half of the marinadeas a dipping sauce. Remove the steakfrom the refrigerator 30 minutes prior to grilling.
What is the best sauce to cook flank steak?
1 ½ cup vegetable oil. 2 ⅓ cup soy sauce. 3 ¼ cup red wine vinegar. 4 2 tablespoons fresh lemon juice. 5 1 ½ tablespoons Worcestershire sauce. 6 1 tablespoon Dijon mustard. 7 2 cloves garlic, minced. 8 ½ teaspoon ground black pepper. 9 1 ½ pounds flank steak Add all ingredients to shopping list.
How to cook Costco flank steak with lime cilantro?
Costco flanksteakwith lime cilantro marinadehow to cook. Place steakon broiler pan so surface of beef is 2 to 3 inches from heat. Will it be as good as the comparable flankstea. Initially be really careful as you place it on your grill. Steak in a plastic bag close securely and turn to coat. Turn the heat down to medium and close the lid.

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