GRILLED FLANK STEAK WITH GARLIC & ROSEMARY
Easy and full of flavor, this grilled flank steak is one of my favorite summer grilling recipes.
Provided by Jennifer Segal, adapted from Cooks Illustrated
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Make the marinade by combining the olive oil, rosemary, garlic, salt and pepper in a blender. Blitz for a few minutes, until garlic and rosemary are pulverized.
- Place the flank steak in a medium baking dish. Using a fork, poke meat about 10 times on each side. Pour the marinade over top and turn the steak a few times to coat evenly. Cover with saran wrap and refrigerate for at least 1 hour or overnight.
- Grease grill with oil and preheat to high. When grill is hot, grill flank steak covered for about 5 minutes. Turn and cook covered for about 3-4 minutes more. Let meat rest on cutting board, covered with aluminum foil, for about 15 minutes. Slice very thin against the grain.
Nutrition Facts :
GRILLED FLANK STEAK WITH GARLIC SHALLOT ROSEMARY MARINADE RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 9
Steps:
- Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover one half of grill. Position grill grate over coals, cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for just 2 seconds). Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. NOTE: I used a gas grill, which worked fine. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.
GRILLED FLANK STEAK WITH SHALLOT-GARLIC-ROSEMARY MARINADE
Make and share this Grilled Flank Steak With Shallot-Garlic-Rosemary Marinade recipe from Food.com.
Provided by Abby Girl
Categories Steak
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Marinade: Combine the shallot, garlic, olive oil and rosemary in a food processor. (roughly chop the ingredients before as the food processor will leave uneven chunks).
- Poke about 20 holes in the steak with a fork and repeat on the other side.
- Sprinikle the steak on both sides with 2 tsp kosher salt (or 1 tsp of table salt) Spread the marinade on both sides of the steak and refrigerate for 1 - 24 hours.
- Heat grill for about 10 minutes. Clean and re-season the grill with olive oil.
- With a papertowel, remove as much of the marinade as possible. (otherwise the garlic, shallot and rosemary would burn). Grind some fresh pepper over the steak.
- Sear 4 - 6 minutes on the first side. Turn and cook 3 - 4 minutes on the other side. Watch carefully as it can burn quite easily. With a paring knife, cut a small slit in the middle and check for doneness. Move to a cooler part of the grill and continue until rare.
- Remove from the grill while still pink -- cover with tinfoil and let sit for 5 minutes. (the steak will continue cooking while in the resting stage.
- Cut the steak across the grain.
Nutrition Facts : Calories 401.1, Fat 24.9, SaturatedFat 4.6, Cholesterol 34.3, Sodium 915.9, Carbohydrate 30.8, Fiber 2, Sugar 0.9, Protein 16.6
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 STEAK WITH ROSEMARY AND GARLIC
Steps:
- In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
- Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
- Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
- Remove the steaks from the grill and let rest for 5 to 10 minutes.
- Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.
GRILLED FLANK STEAK WITH ROSEMARY AND GARLIC
Categories Beef Garlic Broil Marinate Low Cal Low/No Sugar Rosemary Steak Summer Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 4
Steps:
- Whisk oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Add steak; turn to coat. Cover; refrigerate at least 30 minutes or overnight, turning steak occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove steak from marinade, letting excess drip off. Sprinkle steak with salt and pepper. Grill or broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to platter. Slice thinly on diagonal across grain.
MARINATED GRILLED FLANK STEAK
Easy marinated horseradish flank steak. This serves about 4 normal humans; if you have teenagers, double the recipe.
Provided by Katie Koivisto
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine flank steak, horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable plastic bag. Seal and let marinate in the refrigerator for 2 to 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place steak on the hot grill. Sear until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest 5 minutes; slice thinly at an angle.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 2.8 g, Cholesterol 30.6 mg, Fat 9 g, Fiber 0.3 g, Protein 17 g, SaturatedFat 2.8 g, Sodium 475.5 mg, Sugar 1.1 g
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
GRILLED FLANK STEAK WITH ROSEMARY AND GARLIC
Make and share this Grilled Flank Steak With Rosemary and Garlic recipe from Food.com.
Provided by lazyme
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whisk oil, garlic, soy, and rosemary in 13 x 9 x 2-inch glass baking dish.
- Add steak; turn to coat.
- Cover; refrigerate at least 30 minutes or overnight, turning steak occasionally.
- Prepare barbecue (medium-high heat) or preheat broiler.
- Remove steak from marinade, letting excess drip off.
- Sprinkle steak with salt and pepper.
- Grill or broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare.
- Transfer steak to platter.
- Slice thinly on diagonal across grain.
Nutrition Facts : Calories 449.1, Fat 27.7, SaturatedFat 7.7, Cholesterol 69.7, Sodium 4114.8, Carbohydrate 5.3, Fiber 0.7, Sugar 1.3, Protein 43.9
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