Moms Marinated Flank Steak Recipes

MOM'S MARINATED FLANK STEAK

Steps:

• Combine all ingredients in ziplock bag or possibly glass dish.
• Marinate steak overnight for best flavor.
• Grill on barbecue (best) or possibly broil to taste - I usually eat steaks med rare but I find this tastes best med/med well (very slightly pink in the middle).
• Slice thin against grain.

QUICK MARINATED FLANK STEAK

Steps:

• In a shallow dish, combine the first nine ingredients. Add steak and turn to coat. Cover; refrigerate for 8 hours or overnight, turning occasionally., Drain and discard marinade. Grill, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). To serve, thinly slice across the grain.

MARINATED FLANK STEAKS

Steps:

• Combine all seasonings and rub into the steaks. Marinate overnight in the refrigerator.
• Heat a large cast-iron skillet until it is almost smoking. Brush the marinade off the steak. Cook the steak 2 to 3 minutes per side, depending on the thickness, until rare. Let it sit a minute, then slice thinly against the grain and serve. Use leftovers for recipe below.

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.

SAVORY MARINATED FLANK STEAK

Steps:

• In a shallow dish, combine the first 7 ingredients; add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight., Drain and discard marinade. lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until steak reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., To serve, thinly slice across the grain.

MARINATED FLANK STEAK

Steps:

• Place steak in a large zip-lock plastic freezer bag.
• Combine 1 cup soy sauce, pineapple juice, and next 4 ingredients, stirring until sugar dissolves.
• Pour over steak.
• Seal bag, and chill at least 1 hour or up to 8 hours, turning occasionally.
• Remove steak from marinade, and discard marinade.
• Grill steak, covered with grill lid, over med-high heat (350-400 degrees)for 5 min on each side or to desired degree of doneness.
• Let stand 10 min before slicing; cut steak diagonally across the grain.

FLANK STEAK MARINADE

Steps:

• Score the flank steak by making shallow crisscross cuts on both sides.
• Place the olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Puree until smooth; pour mixture into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Allow the flank steak to rest at room temperature for 20 minutes. Remove the steak from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
• Grill the steak on the preheated grill until it starts to firm, and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with the sterilized marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).