GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK
Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.
Provided by DENMOZZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
- Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
- Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g
BALSAMIC MARINATED FLANK STEAK
Tangy balsamic vinegar makes this marinade. Mix in Dijon mustard, garlic and basil, pour over Flank Steak, then grill and serve with a variety of veggies for a simple, fresh meal.
Provided by BIWFD
Categories Entrée
Time 30m
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Combine marinade ingredients in small bowl. Place beef Flank Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.
Nutrition Facts : Calories 180
BALSAMIC MARINATED FLANK STEAK
Flank Steak is soaked in a Balsamic Marinade, then grilled or broiled until juicy & tender!
Provided by Holly Nilsson
Categories Beef Dinner Entree Main Course
Time 4h30m
Number Of Ingredients 9
Steps:
- Lightly score steak in a 1" diamond pattern, about ⅛" deep.
- Combine all marinade ingredients in a small bowl or freezer bag. Add steak and marinate at least 4 hours or overnight.
- Remove the steak from the fridge at least 30 minutes before cooking. Preheat grill to medium-high heat.
- Grill the steak 7-9 minutes, flip over, and grill an additional 5-7 minutes or until it reaches desired doneness. Do not overcook.
- Rest 10 minutes before slicing. Slice steak across the grain (cutting across the long fibers).
Nutrition Facts : Calories 433 kcal, Carbohydrate 4 g, Protein 51 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 136 mg, Sodium 967 mg, Fiber 1 g, Sugar 2 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
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.
BALSAMIC MARINATED FLANK STEAK
Steps:
- 1)Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3)Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.
BALSAMIC-MARINATED FLANK STEAK
Make this grilled beef flank steak super tender and delicious with the help of balsamic vinegar. Cook this Balsamic-Marinated Flank Steak tonight!
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 6 servings
Number Of Ingredients 2
Steps:
- Pour dressing over steak in shallow dish; turn to coat both sides of steak. Refrigerate 3 hours to marinate, turning occasionally.
- Heat grill to medium-high heat. Remove steak from marinade; discard marinade. Grill steak 5 min. on each side or until medium doneness. Remove from grill; cover.
- Let stand 5 min. Cut steak diagonally across the grain into thin slices.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 22 g
BALSAMIC MARINATED FLANK STEAK
I was surprised by this recipe in that you only marinade the meat 20-30 minutes. It is great when you find a steak on sale and want to cook it that night. I did tweak it a bit by adding in some freshly minced garlic to kick it up just a bit. Turned out great for a weeknight meal for the family served with buttered noodles and spinach salad.
Provided by HokiesMom
Categories Steak
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all marinade ingredients in a resealable bag and mix together. Then add the flank steak and reseal the bag and turn bag several times to coat the meat with the marinade. Refrigerate 20-30 minutes, turning once or twice.
- Preheat grill to high for 20 minutes (while the meat is marinading). Remove meat from bag and sprinkle fresh ground pepper over the steak before placing on grill. Grill steak 5-6 minutes and then turn over and grill until done (3-4 more minutes for medium rare; 5-6 minutes for medium - depends on thickness of steak and temperature of grill).
- Remove steak to a platter and tent with foil and let rest for 5 minutes before slicing and serving.
Nutrition Facts : Calories 197.1, Fat 9.4, SaturatedFat 3.9, Cholesterol 46.5, Sodium 449.9, Carbohydrate 2.5, Fiber 0.1, Sugar 2.2, Protein 24.1
BALSAMIC MARINATED FLANK STEAK
Balsamic Marinated Flank Steak is an easy, flavorful, cook-in-the-oven steak you never knew you needed. That's right, these are cooked on a sheet pan in the oven! No grilling is required for this delicious steak recipe.
Provided by Janelle
Number Of Ingredients 8
Steps:
- In a bowl whisk onion, garlic, olive oil, soy sauce, balsamic vinegar,
- Dijon mustard and rosemary. Set aside.
- Lay Flank steak flat on a cutting board.
- Slice flank steak in ¼ inch slices against the grain.
- Place steak slices in a zipper bag and add marinade.
- Seal up the bag, removing all air and mix around.
- Let sit for 30 minutes - 24 hours.
- If using within 2 hours, leave marinating steak on the counter, as flank steak cooks best at room temperature. Flip every hour on the counter and every few hours in the fridge.
- If refrigerating, remove steak 2 hours before cooking to bring to room temperature.
- Preheat oven to 450*F
- Line a rimmed cookie sheet with nonstick foil or a baking mat and spread steak all around.
- Cook for 5 - 8 minutes in the oven then remove from the oven. In my oven they were ready in 5 minutes.
Nutrition Facts : Calories 590 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 179 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 65 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1109 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
BALSAMIC VINEGAR STEAK MARINADE
Make and share this Balsamic Vinegar Steak Marinade recipe from Food.com.
Provided by Tonkcats
Categories Low Protein
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Mix ingredients and pour over 4 steaks; I suggest New York strip, porterhouse, filet mignon, T-bone or any tender cut. Turn often to coat well.
- Marinade for 1/2 to 1 hour.
- Remove and pat dry.
- Discard garlic. Place steaks on a hot charcoal or gas grill and cook until rare to medium.
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- In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
- Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.
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