Easy Marinated Grilled Flank Steak Recipes

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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 GRILLED FLANK STEAK



Marinated Grilled Flank Steak image

Easy marinated horseradish flank steak. This serves about 4 normal humans; if you have teenagers, double the recipe.

Provided by Katie Koivisto

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 2h20m

Yield 4

Number Of Ingredients 8

1 flank steak
2 tablespoons hot prepared horseradish
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon soy sauce
2 cloves garlic, minced, or more to taste
2 teaspoons balsamic vinegar
kosher salt and ground black pepper to taste

Steps:

  • Combine flank steak, horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable plastic bag. Seal and let marinate in the refrigerator for 2 to 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place steak on the hot grill. Sear until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest 5 minutes; slice thinly at an angle.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 2.8 g, Cholesterol 30.6 mg, Fat 9 g, Fiber 0.3 g, Protein 17 g, SaturatedFat 2.8 g, Sodium 475.5 mg, Sugar 1.1 g

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

EASY MARINATED GRILLED FLANK STEAK



Easy Marinated Grilled Flank Steak image

Friends shared this three-ingredient marinade years ago, and it's been a favorite since. Serve the steak with salad and grilled potatoes for a quick meal. -Beverly Dietz, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 4

1 cup barbecue sauce
1/2 cup burgundy wine or beef broth
1/4 cup lemon juice
1 beef flank steak (2 pounds)

Steps:

  • In a small bowl, whisk barbecue sauce, wine and lemon juice until blended. Pour 1 cup marinade into a shallow dish. Add beef and turn to coat. Cover; refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in dish. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand 5 minutes before thinly slicing across the grain. Serve with reserved marinade.

Nutrition Facts : Calories 195 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 271mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

GRILLED FLANK STEAK



Grilled Flank Steak image

Provided by Eddie Jackson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

1/2 cup canola oil, plus more for the grill
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes of Worcestershire sauce
Kosher salt and freshly ground pepper
2 pounds flank steak

Steps:

  • Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
  • Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
  • Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
  • Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

EASY MARINATED FLANK STEAK



Easy Marinated Flank Steak image

I got this recipe from a friend's collection many years ago. It's how my family makes steak on the grill and a must when we're having company. -Debbie Bonczek, Tariffville, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 8

3 tablespoons ketchup
1 tablespoon chopped onion
1 tablespoon canola oil
1 teaspoon brown sugar
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1/8 teaspoon pepper
1 beef flank steak (about 2 pounds)

Steps:

  • In a shallow dish, combine the first 7 ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., Drain beef, discarding marinade. Grill beef, covered, on an oiled rack over medium heat or broil 4 in. from heat 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°). To serve, thinly slice across the grain. Freeze option: Freeze beef with marinade in freezer container. To use, thaw in refrigerator overnight. Drain beef, discarding marinade. Grill as directed.

Nutrition Facts : Calories 192 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 145mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

GRILLED TUNA IN FLANK STEAK MARINADE



Grilled Tuna in Flank Steak Marinade image

Provided by Alex Witchel

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons reduced-sodium soy sauce
2 tablespoons lemon juice
2 tablespoons vegetable oil; more for brushing pan
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 6-ounce tuna steaks, 3/4 to 1 inch thick (see note)

Steps:

  • In a large plastic bag combine soy sauce, lemon juice, 2 tablespoons vegetable oil, garlic, sugar, pepper and salt. Add tuna steaks, coating well with marinade. Seal bag, and refrigerate at least 30 minutes, and up to 2 hours.
  • Place a ridged grill pan over medium-high heat for about a minute. Brush pan with vegetable oil. Remove fish from marinade, discarding liquid, and add to pan. Cook to taste (3 minutes on each side for medium-rare). Serve immediately.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 460 milligrams, Sugar 1 gram, TransFat 0 grams

SIMPLE AND DELICIOUS MARINATED GRILLED FLANK STEAK



Simple and Delicious Marinated Grilled Flank Steak image

I adapted this one from Rachael Ray, and I absolutely love it. I have used this one for the grill at least a dozen times so far. It's a huge hit!

Provided by LibbyAnne

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs flank steaks
3 garlic cloves, finely chopped
1 tablespoon McCormick's Montreal Brand steak seasoning
1 teaspoon cumin
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil

Steps:

  • Mix garlic, steak seasoning, cumin, hot sauce, Worcestershire sauce and vinegar.
  • Whisk in extra-virgin olive oil.
  • Place meat in shallow dish and coat it evenly in marinade.
  • Marinate for 30 minutes or more (to your liking).
  • Heat indoor or outdoor grill to high heat.
  • Grill 7 to 8 minutes per side.
  • Remove flank steak from grill and let juices redistribute before slicing.
  • Thinly slice meat on an angle, cutting the meat against the grain.

EASY MARINATED FLANK STEAK



Easy Marinated Flank Steak image

This has intense flavor for very little work. Just stir together the marinade, let the meat bathe in it for a day or two, grill and eat. It's a slight variation of a recipe from "Great Meals for Busy Days" by Nathalie Dupree (a great southern cook from Atlanta).

Provided by Acerast

Categories     Steak

Time P2DT15m

Yield 4 serving(s)

Number Of Ingredients 6

1/3 cup soy sauce
3 tablespoons Dijon mustard
1/4 cup Worcestershire sauce
4 garlic cloves, peeled and chopped
1 tablespoon fresh ground black pepper
2 lbs flank steaks

Steps:

  • In a small bowl, whisk together the soy sauce, mustard, Worcestershire sauce, garlic and pepper.
  • Place flank steak in a glass bowl or resealable plastic bag.
  • Pour marinade over the steak, cover and refrigerate for at least 6 hours or up to 2 days, turning occasionally.
  • Preheat broiler or grill.
  • Remove steak from marinade. Dispose of marinade.
  • Broil or grill steak about 6 inches from the heat for about 7 minutes per side.
  • Remove from heat and let the steak sit about 10 minutes before slicing thinly on the diagonal.

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