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.
Nutrition Facts : Calories 270 kcal, Carbohydrate 8 g, Protein 32 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 444 mg, Sugar 6 g, ServingSize 1 serving
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
SWEET AND TANGY FLANK STEAK (OAMC OR MAKE AHEAD)
This recipe is from Super Suppers, the franchise that allows families to prepare meals ahead of time in their central kitchen. They do the prep, you do the assembly for quick dinners from the freezer. I love flank steak and this sweet/spicy combination appealed to me. The addition of pepper is mine and the way I like this dish.
Provided by justcallmetoni
Categories Steak
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all ingredients except steak together in a bowl. Fold steak into thirds, placing outer edges towards the center. Place steak into a resealable freezer bag. Add marinade and squish around so that all of the steak surface is covered. Place into a second bag, seal and label.
- Freeze steak for up to 2 month. To prepare, remove 2 days ahead and defrost in the fridge.
- To prepare, pre-heat grill or broiler. Remove steak from bag and pour sauce into a small sauce pan. Bring sauce to a boil and simmer for 5 minutes.
- Grill or broil steak for 5 minutes per side or until steak reaches 135 degrees. Remove steak from heat and allow to rest for 5 minutes before slicing.
- To serve, thinly slice steak across the grain and spoon a bit of sauce on top.
- (if you are not preparing this as a make ahead meal, marinade meat for 2 to 4 hours before cooking.).
MARINATED FLANK STEAKS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 15m
Yield Four to six main courses
Number Of Ingredients 7
Steps:
- Combine all seasonings and rub into the steaks. Marinate overnight in the refrigerator.
- Heat a large cast-iron skillet until it is almost smoking. Brush the marinade off the steak. Cook the steak 2 to 3 minutes per side, depending on the thickness, until rare. Let it sit a minute, then slice thinly against the grain and serve. Use leftovers for recipe below.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 3 grams, Sodium 478 milligrams, Sugar 0 grams
OVERNIGHT-MARINATED FLANK STEAK
This recipe makes a quick and easy overnight marinade for a grilled flank steak.
Provided by Susan P
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 4.7 g, Cholesterol 37.9 mg, Fat 34.7 g, Fiber 0.3 g, Protein 22.1 g, SaturatedFat 6.4 g, Sodium 1283.9 mg, Sugar 1 g
GRILLED MARINATED FLANK STEAK
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
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.
ASIAN MARINATED FLANK STEAK
I originally got the idea for this out of Sunset Magazine, and have tweaked it to suit my family and friends. It makes a great OAMC entree for the grill, or to take camping. I've used this on chicken and salmon as well as beef, just reducing the marinating time appropriately. Don't use ground (dry) ginger in this- the flavor is not the same.
Provided by IngridH
Categories Steak
Time 13m
Yield 1 flank steak, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
- Add steak to bag, remove all of the air, and seal.
- Marinate for up to 24 hours, turning bag occasionally.
- Remove meat from marinade, and grill or broil to desired degree of doneness.
- Thinly slice steak against the grain and serve.
- To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
- You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!
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- Brush the grill with a little bit of oil, then add your steak, sear it on both sides, then turn down the heat to medium, and cook each side about 7 minutes, so roughly 15 minutes total. We like ours slightly pink inside, so if you prefer yours more well done, just cook it a little longer.
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