Flank Steak With Brie Fondue Recipes

BRAISED FLANK STEAK WITH LEMON AND GARLIC

Steps:

• Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
• Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
• To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.

FLANK STEAK IN THE OVEN WITH GRAVY

Steps:

• Preheat oven to 475 and place rack in the second position from the top. Place all ingredients except the beef broth and flank steak in a plastic storage bag and shake well to mix.
• Score flank steak on both sides in a X shape. Place steak in storage bag and turn over a number of times to coat. Marinade at least an hour turning every 30 minutes.
• Discard all but 2 tablespoons of marinade. Place steak in shallow baking dish along with 1/4 cup of beef broth and the 2 tablespoons of marinade. Bake for 30 minutes. Turn and bake for additional 15 minutes. Steak should be medium to medium rare. Do not cook over medium or it will become tough.
• Remove broth from the baking dish and let meat stand while you make the gravy. Add the pan drippings plus the 1 cup of beef broth and pour into a sauce pan.
• In a small dish add corn starch and cold water to make a slurry. Pour into beef broth mixture and bring to a boil. Stir constantly until it reaches desired consistency.
• Slice meat against the grain in thin slices. Serve with gravy.

MARINATED FLANK STEAK WITH BLUE CHEESE SCHMEAR

Steps:

• Trip steak of any excess fat or silver skin.
• Place steak in large zip lock bag.
• Combine marinade ingredients and pour over steak.
• Close bag& press out any air.
• Move steak around in the bag to marinate.
• Refrigerate over night, or at least six hours.
• Mix schmear ingredients in a small bowl until smooth.
• Refrigerate schmear.
• Bring schmear to room temperature one hour before serving.
• Prior to cooking, remove steak from marinade& drain well.
• Grill steak over HOT fire, about 5 minutes a side for rare.
• Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear.
• Spread schmear over steak.
• Let rest 10 minutes before serving.
• Thinly slice at an angle across the grain.
• Spoon sauce& juices back over meat when serving.

FLANK STEAK WITH CILANTRO & BLUE CHEESE BUTTER

Steps:

• In a shallow dish, combine the first five ingredients. Add steak; turn to coat. Cover and refrigerate 2-4 hours., Drain beef, discarding marinade. Grill steak, covered, 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°). Let steak stand 5 minutes before thinly slicing across the grain., In a small bowl, beat blue cheese butter ingredients until blended. Serve steak with butter.