ASIAN GRILLED FLANK STEAK
Grilled flank steak marinated in a bold Asian-inspired mixture of soy sauce, ginger, garlic, sriracha, and fish sauce to add a tasty boost of flavor.
Provided by Jessica Gavin
Time 1h15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 369 kcal, Carbohydrate 12 g, Protein 35 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 91 mg, Sodium 1647 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
GRILLED ASIAN FLANK STEAK WITH SWEET SLAW
Provided by Bon Appétit Test Kitchen
Categories Ginger Low Cal Backyard BBQ Dinner Steak Grill Healthy Cabbage Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.
- Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.
- Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
- Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.
SOY-MARINATED FLANK STEAKS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 main-course servings
Number Of Ingredients 8
Steps:
- Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.
- Remove the steak from the marinade and pat dry with paper towels.
- Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.
- Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve.
KOREAN MARINATED FLANK STEAK
This is a great marinade for flank steak, my mom got it from a Korean friend when my dad was stationed overseas in the Army 50 years ago.
Provided by suze
Categories World Cuisine Recipes Asian Korean
Time 8h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth.
- Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator.
- Preheat a grill for medium-high heat.
- Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.
Nutrition Facts : Calories 416.5 calories, Carbohydrate 46.5 g, Cholesterol 33.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 3660.8 mg, Sugar 36.8 g
MARINATED FLANK STEAK
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
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
CONTEST-WINNING GRILLED ASIAN FLANK STEAK
This recipe is a tender, lighter variation of the marinated ginger-sake flank steak my mother used to make. It has a wonderful flavor and aroma. - Shawn Solley, Morgantown, West Virginia.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchange
ASIAN MARINATED FLANK STEAK
I originally got the idea for this out of Sunset Magazine, and have tweaked it to suit my family and friends. It makes a great OAMC entree for the grill, or to take camping. I've used this on chicken and salmon as well as beef, just reducing the marinating time appropriately. Don't use ground (dry) ginger in this- the flavor is not the same.
Provided by IngridH
Categories Steak
Time 13m
Yield 1 flank steak, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients except for steak in a gallon size zip top bag, and mix well to combine.
- Add steak to bag, remove all of the air, and seal.
- Marinate for up to 24 hours, turning bag occasionally.
- Remove meat from marinade, and grill or broil to desired degree of doneness.
- Thinly slice steak against the grain and serve.
- To OAMC, freeze bag for up to 6 months, and pull from freezer at least 24 hours before using.
- You can substitute (or add) garlic for the ginger. If you like it spicy, add more chili flakes!
MARINATED FLANK STEAK WITH ASIAN SLAW
Provided by Molly O'Neill
Categories dinner, main course
Time P1DT12h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the steak, whisk together the vinegar, soy sauce, ginger, sesame oil, sugar and pepper flakes. Place the steak in a large plastic bag or in a shallow, nonreactive pan. Pour the marinade over the steak and refrigerate for at least 6 hours and up to 36 hours.
- To make the slaw, whisk together in a large bowl the peanut oil, shallot, chilies, lime juice, sesame oil and salt. Add the cabbage, carrots and scallions to the bowl. Refrigerate for at least an hour.
- When ready to cook, prepare a charcoal or gas grill or preheat the broiler. Grill or broil the steak, turning once, until it reaches the desired doneness, about 5 minutes per side for medium rare. Allow to rest 10 minutes. Meanwhile, toss the slaw with the basil and place a mound of slaw on each of 4 plates. Slice the steak thinly on the bias, drape over the slaw and serve.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 34 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 10 grams, Sodium 1043 milligrams, Sugar 9 grams
KOREAN BARBECUED FLANK STEAK ON HOT AND SOUR SLAW SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a shallow dish, combine grill seasoning, dark soy, a tablespoon honey, 1 teaspoon of the hot pepper flakes, half of the chopped garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes.
- Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.
- Heat a large skillet over high heat. Add 2 tablespoons vegetable oil, cabbage and peppers. Season with salt and stir fry 2 or 3 minutes. Add a drizzle of honey, about 1 tablespoon, hot pepper flakes and garlic and toss to combine with cabbage. Add sauerkraut and mix in, heating it through 1 minute. Turn off heat.
- To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile the slaw up and top with sliced Korean steak and serve.
ASIAN SLAW WITH STEAK
Main-dish salads are so perfect for summer, especially this one with its Asian-inspired dressing-my favorite's favorite flavor. The colorful slaw and juicy steak combo is super quick and wonderful for breezy weeknight dinners. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- For dressing, place first 4 ingredients in a blender; cover and process until blended. Reserve 1/2 cup dressing for slaw. Brush remaining dressing onto both sides of steak; let stand while preparing slaw., Place coleslaw mix, mango, edamame, radishes, cilantro and green onion in a large bowl. Toss with reserved dressing., Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-7 minutes per side. Let stand 5 minutes before slicing. Serve with slaw. If desired, sprinkle with lime zest.
Nutrition Facts : Calories 423 calories, Fat 18g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 1370mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 5g fiber), Protein 34g protein.
GRILLED ASIAN FLANK STEAK WITH SWEET NAPA SLAW
This is from Bon Appetit. I love flank steak and often make it marinated with equal parts soy sauce, vinegar and oil and then grill after 24 hours. This is a nice variation and the slaw is good too!
Provided by Little Suzy Homemak
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix soy sauce, oil, 3 teaspoons ginger and garlic in a resealable plastic bag. Add flank steak and seal bag; turn to coat. Marinade for 30 minutes to overnight as desired. Let stand at room temperature 30 minutes before grilling.
- Stir sugar and vinegar in a small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapenos and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in a medium bowl. Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
- Grill steak over medium heat BBQ until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest for 10 minutes. Slice steak thinly against the grain. Serve with slaw and sprinkle 1/4 cup green onions over all for garnish.
Nutrition Facts : Calories 504.7, Fat 31.4, SaturatedFat 8.1, Cholesterol 69.7, Sodium 1109.4, Carbohydrate 16, Fiber 2, Sugar 11.8, Protein 39.7
ASIAN-STYLE FLANK STEAK
Steps:
- Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.
- Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.
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