Grilled Flank Steak With Triple Dipping Sauces Recipes

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GRILLED FLANK STEAK WITH TRIPLE DIPPING SAUCES



Grilled Flank Steak With Triple Dipping Sauces image

Make and share this Grilled Flank Steak With Triple Dipping Sauces recipe from Food.com.

Provided by mariposa13

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs beef flank steak or 1 1/2 lbs boneless beef top sirloin steaks, about 1 inch thick
1/2 cup bottled Italian vinaigrette dressing or 1/2 cup balsamic vinaigrette
1/3 cup sour cream
2 tablespoons chunky salsa
1 tablespoon lime juice
chili pepper
1/4 cup honey mustard
1/4 cup plain low-fat yogurt
2 tablespoons snipped fresh dill weed
1/3 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons chopped fresh chives
1 1/2 teaspoons fresh coarse ground black pepper
red grape tomatoes or cherry tomatoes
2 bunches bibb lettuce or 2 bunches butter lettuce
fresh cilantro stems, and or basil leaves

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.

Nutrition Facts : Calories 402, Fat 24.3, SaturatedFat 7.6, Cholesterol 102.5, Sodium 510.2, Carbohydrate 11.9, Fiber 1.1, Sugar 6.6, Protein 33.3

GRILLED FLANK STEAK



Grilled Flank Steak image

Provided by Eddie Jackson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

1/2 cup canola oil, plus more for the grill
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes of Worcestershire sauce
Kosher salt and freshly ground pepper
2 pounds 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 WITH SAVORY SECRET SAUCE



Grilled Flank Steak with Savory Secret Sauce image

Provided by Daphne Brogdon

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
2 tablespoons olive oil
4 anchovy fillets
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
4 cloves garlic, minced
2 teaspoons lemon juice
1 tablespoon fresh flat-leaf parsley, finely chopped
Kosher salt and freshly ground pepper
1 piece flank steak (1 1/2 to 2 pounds)
1 tablespoon canola oil

Steps:

  • Place a medium saute pan over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the anchovies and saute until they start to break down, about 1 minute. Add the oregano, crushed red pepper and garlic and saute for 2 to 3 minutes to allow the anchovies to completely break down and the garlic to cook. Take the pan off the heat and allow to cool for 2 to 3 minutes. Stir in the lemon juice and parsley. Taste and season with salt and pepper if desired.
  • Heat a grill or grill pan to medium-high heat. Season both sides of the flank steak with a generous amount of salt and pepper. Brush the grill grates or grill pan with the canola oil. Grill the steak for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes before slicing. Slice and top with the sauce.

GRILLED MARINATED FLANK STEAKS



Grilled Marinated Flank Steaks image

Provided by Emeril Lagasse

Categories     Beef     Marinate     Backyard BBQ     Steak     Spice     Sherry     Red Wine     Fall     Summer     Grill     Grill/Barbecue     Soy Sauce

Yield Makes 4 servings

Number Of Ingredients 8

One 2-pound flank steak
1 cup dry sherry or dry red wine
1/2 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons Creole Seasoning
2 tablespoons minced garlic
2 tablespoons tomato paste
1 teaspoon freshly ground black pepper

Steps:

  • 1. Put the flank steak in a large self-sealing plastic bag. Whisk the sherry, soy sauce, brown sugar, Creole Seasoning, garlic, tomato paste, and pepper in a medium bowl. Pour into the bag and seal. Refrigerate for at least 4 hours, and up to 24 hours.
  • 2. Preheat a gas or charcoal grill.
  • 3. Remove the steak from the marinade and pat it dry. Grill the steak for about 6 minutes on each side for rare. While it cooks, pour the marinade into a small heavy saucepan and bring to a boil over high heat. Lower the heat to medium-low and simmer until reduced and thickened, about 10 minutes.
  • 4. Transfer the steak to a cutting board and let stand for 5 minutes before slicing.
  • 5. Cut the steak across the grain into thin diagonal slices, and serve with the sauce on the side.

GRILLED TENDER FLANK STEAK



Grilled Tender Flank Steak image

How to cook flank steak? Easy! Marinate it and grill or broil it! This marinated steak is so moist that it will become one of your favorite ways to serve beef. -Heather Ahrens, Columbus, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

1 cup reduced-sodium soy sauce
1/4 cup lemon juice
1/4 cup honey
6 garlic cloves, minced
1 beef flank steak (1-1/2 pounds)

Steps:

  • In a large shallow bowl, combine the soy sauce, lemon juice, honey and garlic; add steak. Turn to coat; cover and refrigerate for 6-8 hours., Drain and discard marinade. Broil 4-6 in. from the heat or grill over medium heat until meat reaches desired doneness, 8-10 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Thinly slice steak across the grain.

Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 471mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

FLANK STEAK WITH HORSERADISH SAUCE



Flank Steak with Horseradish Sauce image

An overnight marinade performs double duty, gently flavoring and tenderizing this lean cut of beef. It can be grilled to perfection in only minutes.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 beef flank steak (1 pound)
3 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/8 teaspoon hot pepper sauce
HORSERADISH SAUCE:
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon Dijon mustard
2 green onions, finely chopped
2 teaspoons prepared horseradish

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.

Nutrition Facts : Calories 225 calories, Fat 10g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 353mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

GRILLED FLANK STEAK WITH OLIVE AND HERB SAUCE



Grilled Flank Steak with Olive and Herb Sauce image

This flank steak can be served either warm or at room temperature. We suggest setting out a basket of thinly sliced rustic bread, so guests can make sandwiches if they like.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h35m

Number Of Ingredients 6

2 flank steaks (3 1/2 to 4 pounds total)
2 tablespoons plus 2/3 cup extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
6 ounces mixed pitted brine-cured olives, chopped (1 1/2 cups)
1/2 cup chopped peperoncini, plus 1/3 cup reserved juice
2/3 cup chopped fresh flat-leaf parsley leaves, plus 3 tablespoons finely chopped parsley stems (from 1 small bunch)

Steps:

  • Let steaks sit at room temperature 1 hour. Heat grill to medium-high. Pat steaks dry. Brush with 2 tablespoons oil, and season liberally with salt and pepper. Grill 7 to 8 minutes per side (or until internal temperature reaches 135 degrees) for medium-rare. Let steaks rest, loosely tented with foil, 10 minutes.
  • Meanwhile, mix together olives, peperoncini and their juice, parsley leaves and stems, oregano, and remaining 2/3 cup oil. Sauce can be made 1 day in advance and refrigerated; bring to room temperature before serving.
  • Thinly slice steaks against the grain; arrange on a platter. Spoon half the sauce on top; serve remaining sauce on the side.

GRILLED FLANK STEAK



Grilled Flank Steak image

This is a recipe that I got from my oldest son when he was a student at Purdue University in their Hospitality and Tourism program. This is the flank steak recipe that is served in the restaurant at the Student Union. Marinating time not included. This also works well on other cuts of steak.

Provided by LARavenscroft

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup fresh lime juice
1/4 cup gluten-free soy sauce
2 tablespoons water
1 teaspoon garlic, minced
1/2 teaspoon sugar
1/4 teaspoon salt
1 -2 lb flank steak

Steps:

  • Combine all ingredients except steak in a small bowl.
  • Mix well to combine.
  • Place flank steak in a large zip top bag.
  • Add marinade ingredients.
  • Refrigerate 8 hours or overnight.
  • When ready to cook, remove from marinade and discard marinade.
  • Grill 5 minutes per side.
  • Allow to rest 5-10 minutes after grilling before slicing.

MARINATED GRILLED FLANK STEAK



Marinated Grilled Flank Steak image

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

1 flank steak
2 tablespoons hot prepared horseradish
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon soy sauce
2 cloves garlic, minced, or more to taste
2 teaspoons balsamic vinegar
kosher salt and ground black pepper to taste

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

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