Grilled Flank Steak Mandarin Style Recipes

GRILLED FLANK STEAK RECIPE

Steps:

• Prep. An hour or two before cooking, moisten the surface of the meat, salt it, and place it in the fridge. This technique is called a dry brine and it does a great job of amplifying flavor because the salt is sucked down deep into the meat.
• Flank steak is usually wedge shaped. One end is a lot thicker than the other. When you cook it hot and fast one side is either overcooked or undercooked. So here's how to outsmart the steak. If your steak is more than 1/4" thicker at one end than the other, cut it in half and start the thick half first. This is important: Make a mental note of which way the grain of the fibers is running. You can even put a toothpick in there as a pointer.
• Lightly coat the meat with oil to help darken the surface and keep it from sticking.
• Fire up. Start a 2-zone fire and get the hot zone as hot as possible. Flank steak is best over charcoal or the sear burner of a gas grill. If you are using charcoal, here's a trick: Raise the coals so they are about 2" below the cooking grate. On a Weber Kettle, put a couple of bricks under the charcoal grate as shown here. We want high heat so we can take the surface to dark brown and crusty, almost but not quite charred.
• Cook. Put the thick half of the flank steak on first, about 2 minutes ahead of the thin half. Leave the lid off. Cook about 4 minutes on the first side or until it gets dark brown and from the side you can see the color has changed about 1/4" up the side. Cook on the other side about 3 minutes. The exact time will depend on your grill. If the skinny section finishes too fast you can move it to the indirect zone.I like mine rare to medium rare, at about 125°F, which is where it is when the juices start to come through the surface. Use an instant read meat thermometer to be sure you get it right.
• Slice. Remove the flank steak from the grill and set on a cutting board. The way you carve the meat is crucial to making it easy to chew. Flank steak tends to be tough, but if you cut it thin and across the grain, it is easier to chew. Click here to learn more about the proper way to carve flank steak. Place the meat on a cutting board. Hold a thin blade at a 45 degree angle and cut 1/8" slices across the grain.If you slice with the grain it will be much too chewy. On a flank steak, the first cut will be a little overcooked. Not to worry, the center cuts will be just fine.
• Serve. Plate the meat, laying it out in a fan. If wanted, top it with a little chimichurri sauce but be careful not to add too much as you want to meat taste to shine through. It can also be served over salad.

GRILLED MARINATED FLANK STEAK

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.

GRILLED FLANK STEAK

Steps:

• Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
• Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
• Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
• Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

GRILLED FLANK STEAK, MANDARIN STYLE

Steps:

• Works well with chicken or pork too.
• Score the steak by making Xs with a sharp knife.
• Marinate at least 3 hours.
• (I usually prepare it the night before I use it).
• Grill (or broil) to the desired degree of doneness.
• Slice and serve with potatoes or rice and a salad.
• Hint: when using flank or skirt steak make sure you slice AGAINST THE GRAIN or it will be too tough to eat!

GRILLED ASIAN FLANK STEAK

Steps:

• In a small bowl, combine the first 8 ingredients. Pour 3/4 cup marinade into a shallow dish; add the steak and turn to coat. Cover; refrigerate for 4 hours or overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat for 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°), basting occasionally with reserved marinade. To serve, thinly slice across the grain.

CONTEST-WINNING GRILLED ASIAN FLANK STEAK

Steps:

• In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.

GRILLED ASIAN FLANK STEAK

Steps:

• Score steak on both sides with shallow cross-cuts; place in shallow dish.
• Mix remaining ingredients; pour over steak. Turn to evenly coat both sides of steak. Refrigerate 2 hours to marinate.
• Heat grill to medium-high heat. Remove steak from marinade, discard marinade. Grill steak 8 to 10 min. on each side or until done. Let stand 5 min. before cutting across the grain into thin slices.

GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK

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.

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.