Elegant And Hearty Marinated Flank Steak Recipes

MARINATED 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.

FLAVORFUL MARINATED FLANK STEAK

Steps:

• In a shallow dish, combine the first 6 ingredients. Cut an 1/8-in.-deep diamond pattern into both sides of steak. Place in dish and turn to coat. Cover; refrigerate overnight. , Drain and discard marinade. Place steak on a broiler pan. Broil 4 in. from the heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

BEST FLANK STEAK MARINADE

Steps:

• Add all ingredients except the steak to a mixing bowl. Whisk together until fully combined.
• Pierce the flank steak with a fork all over, and then place in the bowl*.
• Turn the steak several times to coat thoroughly.
• Cover the bowl with plastic wrap and place in the fridge for 2-24 hours.
• Remove from the fridge 30 minutes before grilling. Take the steak out of the marinade and remove excess moisture with paper towels. Discard the marinade**.
• Preheat grill for medium-high heat, about 400°F (204°C).
• Spray the grill grates with cooking oil spray.
• When hot, place flank steak on the grill.
• Grill the first side for 1 minute to sear. Then flip the steak and grill 1 minute on the other side.
• Continue cooking for 2-3 minutes per PER SIDE to desired doneness***, flipping every minute for even cooking.
• Remove to a cutting board and let the steak rest covered with aluminum foil for 5 minutes (this is so the juices retreat into the meat).
• Slice thinly against the grain to serve.

MARINATED FLANK STEAK

Steps:

• Whisk marinade ingredients together in a freezer size ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
• Marinate in the refrigerator at least 2 hours or up to 12 hours.
• Preheat outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed).
• Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.
• Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into thin strips against the grain (perpendicular to the long strands) or ½-inch cubes. Drizzle with the 2 tablespoons reserved marinade.

TUSCAN FLANK STEAK

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.

SAVORY MARINATED FLANK STEAK

Steps:

• In a shallow dish, combine the first 7 ingredients; add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight., Drain and discard marinade. lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until steak reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., To serve, thinly slice across the grain.

OVERNIGHT-MARINATED FLANK STEAK

Steps:

• Whisk vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper together in a bowl; pour into a resealable plastic bag. Add flank steak to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag.
• Marinate in the refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak from the bag and shake off excess marinade. Discard remaining marinade.
• Cook the steak until beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
• Rest steak 5 to 10 minutes before slicing across the grain.

FLANK STEAK MARINADE

Steps:

• Score the flank steak by making shallow crisscross cuts on both sides.
• Place the olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Puree until smooth; pour mixture into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Allow the flank steak to rest at room temperature for 20 minutes. Remove the steak from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
• Grill the steak on the preheated grill until it starts to firm, and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with the sterilized marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

QUICK MARINATED FLANK STEAK

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.

BOSTON CHEF'S MARINATED FLANK STEAK

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.

JUICY MARINATED FLANK STEAK

Steps:

• Place flank steak in an 11 inch x 7 inch x 2 inch glass dish.
• Combine remaining ingredients; pour over meat.
• Cover and refrigerate for at least 4 hours, turning once or twice. Remove meat; discard marinade.
• Grill over hot coals until meat reaches desired doneness, about 4 minutes per side for medium-well.
• Slice into thin strips across the grain to serve.

TENDER FLANK STEAK

Steps:

• Whisk soy sauce, Worcestershire sauce, and garlic together 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 refrigerator 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove flank steak from the marinade; shake to remove excess moisture. Discard remaining marinade.
• Cook steak on the grill until beginning to firm and is hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Slice against the grain of the meat to serve.

ELEGANT AND HEARTY MARINATED FLANK STEAK

Steps:

• Trim fat from steak.
• Combine steak and next 6 ingredients in a large zip lock bag, and seal, marinating in fridge 8 hours, turning occasionally.
• Remove steak from marinade, reserving marinade.
• Place steak on a rack coated with vegetable cooking spray and place rack in broiler pan.
• Broil steak 3 inches from heat 7 minutes on each side or to desired degree of dines.
• Cut steak diagonally across grain (always) into thin slices.
• Keep warm.
• Pour reserved marinade in a large skillet.
• Bring to a boil, and cook 5 minutes or until liquid evaporates, stirring occasionally.
• Serve onions with steak.
• ** THIS IS ALSO GREAT ON THE GRILL!