Grilled Flank Steak With Worcestershire Butter Recipes

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GRILLED FLANK STEAK



Grilled Flank Steak image

This grilled flank steak is coated in a flavorful marinade, then cooked on a grill until perfectly tender and juicy. An easy way to prepare flank steak that produces perfect results every time!

Provided by Sara Welch

Categories     Main

Time 1h20m

Number Of Ingredients 10

1/3 cup soy sauce (low sodium is ok)
1/4 cup lemon juice (fresh squeezed)
1/2 cup olive oil
1/4 cup Worcestershire sauce
2 teaspoons minced garlic
2 teaspoons dried Italian seasoning
1 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon onion powder
2 pounds flank steak

Steps:

  • Place the soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, Italian seasoning, pepper, salt and onion powder in a bowl or resealable gallon sized bag . Mix to combine.
  • Add the flank steak to the marinade. Marinate for at least 1 hour, or up to 24 hours.
  • Heat a grill to medium high heat. Add the steak and cook for 5-7 minutes per side or until a thermometer inserted into the thickest part of the meat registers 145 degrees F for medium. Let the steak rest for 5 minutes, then slice against the grain and serve.

Nutrition Facts : Calories 290 kcal, Carbohydrate 5 g, Protein 34 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 91 mg, Sodium 807 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GRILLED FLANK STEAK WITH WORCESTERSHIRE BUTTER



Grilled Flank Steak With Worcestershire Butter image

Grilled steak covered in melting herb butter is a cornerstone of summer cooking. Here, both the steak and the compound butter are spiked with Worcestershire sauce, fresh thyme and garlic for an intensely brawny flavor. Then, the steak is garnished with a mix of charred tomatoes, scallions and basil, which gives everything a juicy sweetness brightened with lemon. You can use any cut of beef here; the flank steak has a deeply mineral taste and chewy texture that's at its best sliced thin. But rib-eye, skirt steak and sirloin also work; just be sure to adjust the cooking time for thinner or thicker pieces.

Provided by Melissa Clark

Categories     meat, main course

Time 45m

Yield 6 servings

Number Of Ingredients 21

1 1/2 pounds flank steak
Fine sea salt and freshly ground black pepper
6 thyme sprigs
3 garlic cloves, finely grated or mashed to a paste
1 jalapeño, minced
2 tablespoons minced chives, plus more for serving
2 tablespoons Worcestershire sauce
1 tablespoon coconut palm sugar or dark brown sugar
1 tablespoon fresh lemon juice, plus more as needed
3 ripe plum tomatoes
Extra-virgin olive oil
3 scallions, white and green parts, thinly sliced
Handful of torn fresh basil, plus more for serving
1/2 cup unsalted butter (1 stick), softened
1 tablespoon chopped fresh thyme
1 tablespoon minced chives
2 teaspoons Worcestershire sauce
1 garlic clove, grated or mashed to a paste
Finely grated zest of 1 lemon
1/4 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Steps:

  • Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. In a bowl or resealable bag, combine thyme, garlic, jalapeño, chives, Worcestershire sauce, sugar and lemon juice. Add meat and let marinate in the refrigerator for at least 2 hours and up to overnight.
  • Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.
  • Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using.
  • Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Grill tomatoes, or broil them on a rimmed baking pan, turning them, until charred on all sides, about 2 to 4 minutes per side. Transfer to a cutting board to cool.
  • Brush off any pieces of marinade clinging to the steak, pat steak dry and coat it lightly with oil. Grill or broil steak until it reaches desired doneness, 3 to 5 minutes per side for medium-rare (125 degrees).
  • Transfer steak to a cutting board. Slice butter into coins and place them on the steak to melt slightly. Let steak rest for 5 minutes while you prepare the tomatoes.
  • Roughly chop tomatoes and place in a bowl with scallions, basil, a pinch of salt and pepper, a drizzle of olive oil and a squeeze of lemon juice. Toss well, adding more salt or lemon juice, or both, to taste.
  • Slice the steak thinly, across the grain, and serve with the charred tomato mixture spooned on top. Garnish with more chives and torn basil, if you like.

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

MARINATED FLANK STEAK



Marinated Flank Steak image

A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.

Provided by GUYCON

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h25m

Yield 6

Number Of Ingredients 9

½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon ground black pepper
1 ½ pounds 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.

Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g

GRILLED FLANK STEAK



Grilled Flank Steak image

My sister, Kathy, and I often exchange recipes and this grilled flank steak recipe is from her. It's become a favorite of mine to serve to company. The meat and vegetables can be prepared ahead of time. When company arrives, just fire up the grill! -Jenny Reece, Farwell, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 12

1/4 cup soy sauce
2 tablespoons white vinegar
1 green onion, sliced
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground ginger
3 tablespoons honey
3/4 cup vegetable oil
1 beef flank steak (about 1-1/2 pounds)
1 pound fresh mushrooms, sliced
1 green pepper, cut into thin strips
1 yellow or sweet red pepper, cut into thin strips
3 carrots, cut into julienned strips

Steps:

  • In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a shallow dish; add the beef. Turn to coat; refrigerate, covered, for up to 24 hours, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill flank steak, uncovered, 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°). , Meanwhile, in a skillet, cook vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables.

Nutrition Facts : Calories 265 calories, Fat 12g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 173mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

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 MARINATED FLANK STEAK



Grilled Marinated Flank Steak image

Flank steak, a flavorful yet affordable cut of beef, gets a salty-sweet boost from Michael Ruhlman's wonderful marinade. It also gives the meat a nice charred flavor, with or without an outdoor grill: as the marinade caramelizes, it creates aromatic smoke that infuses the meat, right in the hot pan. (Note: Allow 8 hours to fully marinate the steak.)

Provided by Michael Ruhlman

Categories     main-dish

Time 10h

Yield 6 servings

Number Of Ingredients 10

1/2 cup ketchup
1/2 cup soy sauce
1/4 cup light or dark brown sugar, firmly packed
1/2 tablespoon onion powder
1 tablespoon ground ginger
1 tablespoon Worcestershire sauce
3 cloves garlic
1 1/2 pounds flank steak
Cherry tomatoes, for garnish
Greens, for garnish, such as watercress or arugula

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



Grilled Flank Steak image

Serve this grilled flank steak with salad and vegetables.

Provided by Dianne Corbett Balach

Time 4h15m

Yield 4

Number Of Ingredients 12

½ cup olive oil
¼ cup lemon juice
2 cloves garlic, minced
1 tablespoon dried minced onion
1 ½ teaspoons flavor enhancer (such as Accent®)
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon white sugar
½ teaspoon dry mustard
½ teaspoon dried rosemary
¼ teaspoon ground ginger
1 (1 pound) flank steak

Steps:

  • Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
  • Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.

Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g

JUDY'S GRILLED FLANK STEAK



Judy's Grilled Flank Steak image

My family loves this steak--I rarely have leftovers. This steak goes well with baked potatoes and a spinach salad. I don't remember where I got the recipe, I've been making it for years and years. Prep time does not include marinating time.

Provided by Hey Jude

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 small onion, chopped
1 garlic clove, minced
1/3 cup white wine or 1/3 cup sherry wine
1/4 cup soy sauce
1 1/2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon Worcestershire sauce
1/2 teaspoon minced ginger or 1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 1/4 lbs flank steaks, trimmed of fat

Steps:

  • Combine onion, garlic, white wine, soy sauce, honey, oil, Worcestershire sauce, ginger and pepper.
  • Stir until smooth.
  • Place steak in a shallow glass dish (or zip-loc bag).
  • Cover with the marinade, turning to make sure steak is covered.
  • Refrigerate, covered, at least 12 hours but no more than 24 hours.
  • Turn and baste often.
  • Drain steak well.
  • Place on broiler pan under preheated broiler, 6 inches from heat.
  • Broil 6 minutes per side for rare.
  • Transfer to a cutting board, let stand for 5 minutes.
  • Cut across the grain into thin slices.
  • Steak may also be grilled outdoors on a gas or charcoal grill.

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