EDDIE JACKSON'S FLANK STEAK
Provided by Eddie Jackson
Categories main-dish
Time 1h
Yield 5 to 6 servings
Number Of Ingredients 10
Steps:
- To make the marinade, combine the oil, vinegar, garlic, mustard, oregano, parsley, rosemary, Worcestershire and some salt and pepper in a food processor and pulse until the garlic and herbs are incorporated in the oil.
- Place the steaks in a ziptop bag, pour the marinade over the steaks and marinate at least 30 minutes and up to overnight.
- Before grilling, remove the steaks from the bag and pour the remaining marinade into a small pan. Bring the marinade to a boil, lower to a simmer and cook for 2 to 3 minutes. Use this sauce to drizzle on the steaks as soon as you remove them from the grill.
- Prepare a gas or charcoal grill for high heat. When up to temperature, grease the grates with a little oil, then place the steaks over the hottest part of the grill. Depending on the thickness of the steaks and the temperature of the grill, the steaks should grill about 3 minutes per side for medium rare (flank steak is best served medium rare). Remove the steaks from the grill, drizzle with the sauce and let them rest for 5 to 7 minutes.
MUSTARD-MARINATED FLANK STEAK
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
- In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
- Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
- Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.
DEVILED FLANK STEAK RECIPE
Please the whole table with this Deviled Flank Steak Recipe. Dijon mustard and hot pepper sauce are key ingredients in this Deviled Flank Steak Recipe.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 770 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 15 g, Protein 17 g
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
BOURBON-MARINATED FLANK STEAK
"Flank steak is delicious when it's marinated and then broiled or grilled. The combination of bourbon, Dijon mustard, and Worcestershire in this marinade makes for a boozy, savory sauce that enlivens the meat. Game plan: We tried this steak marinated for both 30 minutes and overnight-it grilled up juicy and tender in each instance, with not much flavor difference." Found this recipe from another website and have filed it to try very soon.
Provided by Cucina Casalingo
Categories Steak
Time 1h30m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Combine bourbon, mustard, Worcestershire, salt, and pepper in a shallow nonreactive dish and mix well.
- Place steak in a shallow dish and rub marinade all over, coating it well.
- Allow to marinate at room temperature for 30 minutes.
- (The steak can be marinated for up to 24 hours. Just be sure to cover and refrigerate it while marinating.)
- Once steak has marinated, heat a grill pan or outdoor grill to medium high.
- Grill steak for 5 to 6 minutes per side for medium rare and remove to a cutting board to rest for 10 to 15 minutes.
- Season with additional salt and pepper, slice thinly against the grain, and serve.
Nutrition Facts : Calories 672.2, Fat 29.2, SaturatedFat 11.8, Cholesterol 139.5, Sodium 1081.2, Carbohydrate 4.8, Fiber 1.1, Sugar 2, Protein 73.5
LEMON DIJON PAN STEAK
Also known as Steak Diane, this classic restaurant dish is often made tableside from a tidy service cart that is draped with a crisp white tablecloth. It's quite a showstopper that is easy to make at home right on top of the stove.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Cut beef into 4 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium heat. Sprinkle both sides of beef with pepper. Cook beef in skillet 9 to 11 minutes for medium doneness (160°F), turning once. Remove beef from skillet; keep warm.
- In small bowl, mix remaining ingredients except chives until smooth; add to skillet. Heat to boiling. Boil 1 minute, stirring constantly. Stir in chives. Serve over beef.
Nutrition Facts : Calories 170, Carbohydrate 2 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 0 g, TransFat 0 g
FLANK STEAK WITH MUSTARDY ONIONS AND ROSEMARY RECIPE BY TASTY
Quick-cooking flank steak gets an umami upgrade with an easy pan sauce of sautéed onion, garlic, rosemary, and Dijon mustard.
Provided by Tikeyah Whittle
Categories Dinner
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the steak on both sides with salt and pepper.
- Heat the olive oil in a large cast iron skillet over medium-high heat. Add the steak and cook, undisturbed, until browned on the bottom, 5-6 minutes. Flip and cook on the other side for 4 minutes for medium-rare doneness, or until cooked to your liking. Transfer the steak to a plate.
- Return the skillet to medium heat and add the onion, garlic, and rosemary. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the onion is soft and caramelized, about 6 minutes. Stir in the mustard and water, bring to a simmer, and cook until the sauce thickens, 3-4 minutes. Remove the skillet from the heat and season with salt and pepper.
- Thinly slice the steak. Spoon the mustard-onion sauce over the meat and garnish with more rosemary leaves. Serve with potatoes or pasta alongside.
- Enjoy!
Nutrition Facts : Calories 276 calories, Carbohydrate 6 grams, Fat 12 grams, Fiber 1 gram, Protein 32 grams, Sugar 2 grams
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