Deviled Flank Steak Recipes

DEVILED FLANK STEAK RECIPE

Steps:

• Heat grill to medium-high heat.
• Brush steak with 2 Tbsp. steak sauce. Grill 16 to 18 min. or until medium doneness, turning after 9 min. Remove to carving board; tent with foil. Let stand 5 min.
• Meanwhile, mix remaining steak sauce with all remaining ingredients in saucepan. Bring to boil on high heat; simmer on medium-low heat 2 min. or until thickened.
• Cut steak across the grain into thin slices. Serve topped with sauce.

DEVILED BAKED STEAK

Steps:

• Trim excess fat from steak; cut into serving-size pieces. Combine flour, mustard, salt and pepper; pound into steak. , In a skillet, brown steak in oil in batches. Place meat in a large baking dish; top with onion. Combine the tomatoes, carrot, brown sugar and Worcestershire sauce; pour over meat. , Cover and bake at 325° for 1-1/2 to 2 hours or until meat is tender. Remove meat to a serving platter. If desired, simmer tomato-onion mixture until it is reduced to a thick gravy. Serve meat and gravy with noodles or mashed potatoes.

DEVILED STEAK

Steps:

• For sauce, combine catsup, water, worcestershire sauce, dry mustard, salt & pepper.
• Trim fat from meat.
• Grill meat on uncovered grill directly over medium-hot coals for 6 minutes. Brush with sauce.
• Turn & grill to desired doneness, allowing 6 to 9 minutes more for medium, brushing frequently with sauce.
• Brush any remaining sauce over meat before serving.

GRILLED FLANK STEAK

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.

FLANK STEAK SIZZLED STRIPS

Steps:

• Cut flank steak in half, lengthwise. Having the meat half frozen makes it easy to cut.
• Cut crosswise into very thin 1/16" slices.
• Season meat with soy sauce and garlic powder. Allow to set about ten minutes.
• Heat oil in heavy skillet over high heat till oil is hazy.
• Toss in a handful of steak strips and very quickly stir a few seconds until meat just begins to lose its color; remove immediately to a dish and cover with foil to keep warm.
• Repeat with balance of meat and continue till all finished and removed to dish.
• Now, toss the onions and green pepper into same skillet and saute a minute.
• Dump in the bouillon and cook a few minutes over high heat; this allows the liquid to reduce somewhat.
• Add salt and freshly ground pepper to taste.
• Turn down heat.
• Toss in steak strips and heat, if necessary, just till meat is hot.
• Do not cook any further! Time is of the essence here--if you let that meat cook longer, you will be serving strips of leather.
• Serve on bed of rice or over broad noodles.
• Serves 4 generously. If you need to stretch it to serve more people, add more onion and pepper.