Flank Steak With Manhattan Marinade Recipes

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:

• 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.

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 WITH MANHATTAN MARINADE

Steps:

• Whisk the bourbon, soy sauce, sweet vermouth, brown sugar, ginger, scallion, and garlic together in a bowl to dissolve the sugar.
• Pour into a large self-locking plastic bag and add the steak.
• Close the bag and refrigerate for at least 4 hours and up to 8 hours.
• Remove from the refrigerator 1 hour before grilling.
• Build a hot fire for direct grilling in an outdoor grill.
• For a charcoal grill, let the coals burn until they are covered with white ash.
• For a gas grill, preheat the grill on high.
• Lightly oil the cooking grate.
• Remove the steak from the marinade.
• Place on the grill and cover the grill.
• Grill until the underside is well browned, about 3 minutes.
• Turn and grill until an instant read thermometer inserted in the thickest part of the steak reads 130° for med-rare steak, about 3 minutes.
• Transfer to a carving board and let stand for 5 minutes.
• Holding a sharp carving knife on a slight diagonal, thinly carve the steak across the grain.
• Serve hot, with carving juices.

MUSTARD-MARINATED FLANK STEAK

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.

MARINATED FLANK STEAKS

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.

KEY WEST FLANK STEAK

Steps:

• In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped. , Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.

FLANK STEAK (MARINATED)

Steps:

• Combine all ingredients with the exception of the salt.
• Put in a tightly sealed container (zip-lock freezer bag works well) and marinate overnight in the refrigerator, rotating occasionally to make sure all surfaces are covered.
• Place meat on BBQ, reserving marinade to brush on beef while grilling.
• BBQ at medium-high heat for four to six minutes per side, brushing with marinade as needed, or to desired doneness.
• Sprinkle with salt, if desired.
• Cut the steak against the grain, about 1/4 to 1/2 inch thick. Enjoy.