FLANK STEAK WITH BALSAMIC BARBECUE SAUCE
Provided by Bobby Flay
Time 1h30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Bring the balsamic vinegar to a simmer in a small saucepan over medium heat and cook until reduced by about half, 15 to 20 minutes. Set aside. Heat 1 tablespoon canola oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook 1 minute. Add the ketchup and 3 tablespoons water and bring to a boil. Reduce the heat to a simmer and cook 5 minutes. Add the reduced balsamic vinegar, the chile powder, paprika, mustard, red wine vinegar, Worcestershire sauce, chipotle chile, brown sugar, honey and molasses. Simmer until thickened, stirring occasionally, 10 minutes. Puree with an immersion blender or transfer to a blender and puree until smooth. Season with salt and pepper. Pour the sauce into a bowl and let cool to room temperature. (The sauce will keep for 1 week refrigerated in a sealed container. If it gets too thick, stir in 1 to 2 tablespoons water.)
- Let the steak sit 30 minutes at room temperature before grilling. Meanwhile, preheat a grill to high. Brush the steak with the remaining 1 tablespoon canola oil and season liberally with salt and pepper. Grill over direct heat until browned on one side, about 3 minutes, then turn over and grill until the other side is browned, about 3 more minutes. Move to a cooler part of the grill, away from direct heat. Baste with the sauce and continue grilling, turning several more times, until medium rare, about 5 more minutes. Transfer to a cutting board and loosely tent with foil. Let rest 10 minutes.
- Meanwhile, make the cheesy bread: Brush the cut side of each piece of bread with olive oil and season with salt and pepper. Grill on both sides. Remove from the grill and top each piece with a mound of grated monterey jack cheese. Put the bread on a piece of aluminum foil and return to the grill to melt the cheese. Transfer to a serving platter.
- Thinly slice the steak against the grain. Arrange the steak slices on the bread and garnish with sliced scallions.
GRILLED FLANK STEAK
This is a recipe that I got from my oldest son when he was a student at Purdue University in their Hospitality and Tourism program. This is the flank steak recipe that is served in the restaurant at the Student Union. Marinating time not included. This also works well on other cuts of steak.
Provided by LARavenscroft
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except steak in a small bowl.
- Mix well to combine.
- Place flank steak in a large zip top bag.
- Add marinade ingredients.
- Refrigerate 8 hours or overnight.
- When ready to cook, remove from marinade and discard marinade.
- Grill 5 minutes per side.
- Allow to rest 5-10 minutes after grilling before slicing.
FLANK STEAK BARBECUE
An excellent piece of meat with a great flavor.
Provided by Andrea
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h30m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.
- Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.
- While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 10.5 g, Cholesterol 24.9 mg, Fat 31.8 g, Fiber 0.3 g, Protein 14.4 g, SaturatedFat 6.2 g, Sodium 628.3 mg, Sugar 9 g
BARBECUED FLANK STEAK
Simple marinade for flank steak or other meat. It is great served with sauted onions and mushrooms, baked potatoes, and a green salad. (Bon Appetit, May 1984)
Provided by ellie_
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- For marinade: mix all ingredients in processor or blender.
- Place steak in baking dish and pour marinade over.
- Cover and chill overnight, turning once.
- Prepare barbecue grill or preheat broiler.
- Cook steak 5 minutes on each side.
- Serve hot.
BARBECUED FLANK STEAK
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the olive oil, onion, garlic, chilies, cilantro, lime juice and salt in a large, shallow dish. Add the flank steak and marinate in the refrigerator for 8 hours or overnight, turning from time to time.
- Heat a grill, adding wood chips if desired. Remove the flank steak from the marinade and place on the hot grill. Cook for 3 minutes. Turn and cook for 3 minutes. Use a brush to coat the flank with some of the barbecue sauce. Turn and coat the other side. Continue cooking, brushing on the sauce and turning every 3 minutes until meat is cooked to medium rare, about 18 minutes total.
- Slice the meat across the grain into thin strips. Serve with warm tortillas, grilled onion guacamole (see recipe) and watermelon pico de gallo (see recipe).
- Slice the meat across the grain into thin strips. Serve with warm tortillas, grilled onion guacamole (see recipe) and watermelon pico de gallo (see recipe).
Nutrition Facts : @context http, Calories 681, UnsaturatedFat 28 grams, Carbohydrate 50 grams, Fat 40 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 1182 milligrams, Sugar 38 grams
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