Flank Steak Strips With Hot Honey Molasses Sauce Recipes

MOLASSES MARINATED FLANK STEAK WITH ROASTED RED PEPPERS

Steps:

• In a small bowl mix together the oil, cola, molasses, soy sauce, red pepper flakes, garlic, black pepper and lime juice. Put the steak into a large shallow bowl and pour in the marinade. Move the steak around to assure the marinade is covering the meat. Allow to marinate 2 hours or up to 4 hours in the refrigerator.
• Preheat the grill over medium heat.
• Remove the steak from the marinade and put it on the grill. Cook for 4 minutes on each side. Remove from the grill to a cutting board and let rest for 5 minutes.
• Brush the bread slices with cream cheese. Slice the steak against the grain into very thin strips. Top the cheese with a strip of meat and a red pepper strip. Garnish with chopped cilantro and serve.

SOY-MARINATED FLANK STEAKS

Steps:

• Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.
• Remove the steak from the marinade and pat dry with paper towels.
• Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.
• Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve.

FLANK STEAK WITH MUSHROOM SAUCE

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add the beef and cook until well browned on both sides until desired doneness, about 10 minutes for medium-rare. Remove the beef from the skillet.
• Heat 1 tablespoon butter and the remaining oil in the skillet. Add the mushrooms and cook for 5 minutes or until tender, stirring occasionally. Add the shallot, garlic and rosemary and cook and stir for 30 seconds. Stir in the concentrated broth, water and remaining butter and cook until the butter is melted.
• Cut the beef diagonally against the grain into thin slices. Serve the mushroom mixture with the beef.

GRILLED FLANK STEAK WITH TRIPLE DIPPING SAUCES

Steps:

• Place steak in a large shallow dish.
• Pour vinaigrette over it, turning to coat both sides.
• Cover and refrigerate several hours or overnight, turning once or twice.
• Lift steak from marinade, allowing excess to drain off.
• Sprinkle both sides of steak with black pepper.
• For the Salsa-Sour Cream Sauce, stir together sour cream, salsa, and lime juice.
• Top with a chili pepper, if desired.
• Cover and chill until serving time.
• For the Honey Mustard-Yogurt Sauce, in a small bowl stir together honey mustard, yogurt, and dill weed.
• Cover and chill until serving.
• For the Horseradish-Mayo Sauce, in a small bowl stir together mayonnaise, horseradish, and chives.
• Top with additional pieces of chives.
• Cover and chill until serving time.
• Grill steak over medium heat, turning once, until desired doneness, 12 to 15 minutes for medium.
• Let steak rest for 5 minutes, then slice across the grain into thin strips, about 1/4 inch thick.
• Loosely thread 2 or 3 strips onto 10- or 12-inch wooden skewers; add a grape or cherry tomato at the tip.
• To assemble, open the two bunches of lettuce, keeping them intact. Place prepared lettuce on serving platter.
• Arrange the assembled skewers on top of the lettuce leaves.
• Place the cilantro sprigs and/or basil leaves in a small bowl.
• Place the dipping sauces in additional small bowls.
• To serve, have guests tear off a lettuce leaf and top with an herb sprig.
• Then, top with a skewer of meat.
• Fold lettuce leaf around skewered meat and gently pull to remove skewer, holding lettuce roll securely. Serve with dipping sauce.

FLANK STEAK WITH HORSERADISH SAUCE

Steps:

• Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in. intervals, making diamond shapes. Repeat on other side. , In a large resealable plastic bag, combine the next five ingredients. Add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Combine the sauce ingredients in a small bowl; cover and refrigerate., Drain and discard marinade. Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well done, 170°). Thinly slice steak across the grain; serve with sauce.

FLANK STEAK STRIPS WITH HOT HONEY-MOLASSES SAUCE

Steps:

• Make the sauce: In medium saucepan, heat oil over med-high heat.
• Add the onion, bell pepper, and garlic.
• Saute for about 10 minutes, or until tender.
• Add the tomato puree, vinegar, honey, molasses, mustard, pepper flakes, and chili powder.
• Reduce the heat to low.
• Simmer for 30-40 minutes or until the sauce has thickened.
• Prepare the steak: Prepare the grill or electric grilling machine for cooking.
• If grilling over coals, sear the meat over the hottest part of the coals, about 2 minutes per side.
• Then move it to a cooler area and cook to med-rare for about 3-4 minutes per side.
• Brush the sauce on the steak just before turning.
• Then brush the top side with sauce.
• If using an electric grilling machine, brush grid with canola oil andplace the flank steak on a hot grill.
• Cook for about 3 minutes for med-rare.
• After 1 1/2 minutes, brush the sauce on the top side.
• To serve, slice the flank steak into thin strips.
• Spoon some of the sauce over the top and serve immediately.