Grilled Marinated Flank Steak Recipes

GRILLED FLANK STEAK WITH GARLIC & ROSEMARY

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.

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.

ASIAN GRILLED FLANK STEAK

Steps:

• In a medium-sized bowl whisk together soy sauce, vegetable, red onion, maple syrup, garlic, ginger, cilantro, salt, fish sauce, sriracha, and black pepper.
• In a small bowl add ¼ cup of the marinade mixture and lime juice, set aside.
• Add flank steak to a baking dish or large resealable plastic bag.
• Pour the marinade over the steak, cover and refrigerate for 30 minutes.
• Flip steak over, cover, and marinate 30 minutes in the refrigerator.
• Remove the flank steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
• Preheat grill over high heat.
• The chamber temperature should be between 400 to 450ºF.
• Add a small amount of oil on a folded piece of paper towel, and then carefully grease the cooking grid with the oil.
• Once the grill reaches the recommended temperature, place the steak on the grill and close the lid.
• Cook the steak until charred marks appear, 4 minutes.
• Flip over and cook covered until desired doneness is reached, about 2 to 4 minutes. For medium rare (120 to 125ºF) or 130 to medium 135ºF (50 to 57ºC) internal temperature.
• Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
• Slice the grilled flank steak against the grain.
• Pour reserved marinade over the steak or serve on the side with lime wedges.

THE BEST MARINATED GRILLED FLANK STEAK

Steps:

• Mix all ingredients (not the steak) in a large Ziplock baggie. Add the steak and marinate for 2 1/2 hours to 2 days.
• Remove steak and discard the marinade.
• Barbecue meat about 7 minutes per side for med-rare.
• Slice on the diagonal- across the grain and serve!
• Yum -- .

GRILLED MARINATED FLANK STEAK

Steps:

• Prepare your grill: Prepare the grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side, and you can only hold it there for about a second.
• Rest the steak: When the steak has cooked to your liking, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.

MARINATED FLANK STEAK

Steps:

• Whisk marinade ingredients together in a freezer size ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
• Marinate in the refrigerator at least 2 hours or up to 12 hours.
• Preheat outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed).
• Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.
• Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into thin strips against the grain (perpendicular to the long strands) or ½-inch cubes. Drizzle with the 2 tablespoons reserved marinade.

EASY MARINATED GRILLED FLANK STEAK

Steps:

• In a small bowl, whisk barbecue sauce, wine and lemon juice until blended. Pour 1 cup marinade into a shallow dish. Add beef and turn to coat. Cover; refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in dish. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand 5 minutes before thinly slicing across the grain. Serve with reserved marinade.

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 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.

THE BEST MARINATED GRILLED FLANK STEAK RECIPE

Steps:

• To a small food processor add garlic clove, fresh cilantro, red wine vinegar, lime juice, olive oil, smoked paprika, cumin, red pepper flakes, salt, and pepper to taste. Blend until cilantro is finely diced.
• Add flank steak to a large ziplock bag or medium bowl. Pour 3/4 of marinade over steak, reserve remaining marinade for later. Move steak around to cover in marinade. Let sit for 1 hour or overnight (for best results)
• Heat grill to medium high heat, about 375-400 degrees F.
• Spray grill grates with cooking spray or rub down with oil soaked rag.
• Place marinaded flank steak on grill. Grill each side for 4-5 minutes.
• Remove from grill and let rest for 5 minutes to let the juices redistribute.
• Slice and serve with remaining marinade.

GRILLED 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.

MARINATED GRILLED FLANK STEAK

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.