SIMPLE BROILED FLANK STEAK WITH HERB OIL
Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
- Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
- Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
- Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.
BROILED FLANK STEAK
This marinated flank steak is a family favorite. We've made this recipe for over 30 years. I have passed this recipe on to friends more times than I can count!
Provided by Marymakin'
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h25m
Yield 10
Number Of Ingredients 8
Steps:
- Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
- Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
- Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
- Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 4 g, Cholesterol 50.6 mg, Fat 20.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 5.5 g, Sodium 775.2 mg, Sugar 2.9 g
PAN BROILED FLANK STEAK
Provided by Food Network
Time 10m
Yield 2 servings
Number Of Ingredients 2
Steps:
- Heat iron skillet over high heat with coarse salt scattered on bottom of pan. Add steak and pan broil 4 to 5 minutes a side for rare and 6 to 7 minutes for medium; DON'T COOK UNTIL WELL DONE OR STEAK WILL BE LIKE SHOE LEATHER
- When done, remove to a cutting board and let rest for a minute; cut across the grain into broad thin slices.
ONE-PAN BROILED FLANK STEAK
The best flank steak (london broil) I've ever had. Passed down from my Grandmother, to my Mother, to me.
Provided by Joetime
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingrediants with flank steak in shallow container or zip lock and refrigerate for 4 hours or more.
- Broil steak without onions for about 4 minutes (so onions do not burn).
- Turn steak after 4 minutes and cover steak with onion mixture.
- Broil to desired temperature.
- Let steak cool for about 4 minutes.
- Slice steak thinly across the grain.
- Serve sliced with onions.
BROILED FLANK STEAK
Adapted from a very old issue of Food & Wine magazine. I haven't made this one in ages - but I recall that it was very good and really not as difficult as it may appear. Use a good, strong, dry red wine in this. I like to use Shiraz, but any hearty drinkable red will do fine. This marinates in a tomato and wine mixture, making it very tender. NOTE: Try to plan the timing so that the marinade has started cooking a few minutes before you pop the meat into the oven, so that they finish cooking at roughly the same time.
Provided by HeatherFeather
Categories Steak
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes, broth, wine, onion, garlic, Worcestershire, thyme, and bay leaf in a large resealable plastic bag.
- Poke a few holes into the meat and place into the marinade bag, seal, toss to coat, and let marinade in the fridge overnight.
- When you are ready to start cooking,set the meat bag on your counter and let sit at room temperature 15 minutes, then begin preparing your pan etc.
- Prepare your broiler pan by lining bottom pan with foil and brushing the top with some oil (or spray with nonstick cooking spray).
- Set meat on prepared pan and leave on the counter while you preheat the broiler to the BROIL setting (usually around 500 F)- this will take about 10-15 minutes.
- For the Sauce: Pour the marinade into a small saucepan and bring to a light boil over medium-high heat,and let the liquid reduce until it measures 1 cup (takes a while- about 15 minutes).
- Once marinade has reduced, pour it through a strainer set over a bowl (discard the chunky parts)-then pour the liquid back into the pan and set aside, off of the heat, until the meat is ready.
- For the Meat: Once you have started reducing the marinade for a few minutes, begin the meat.
- Set the meat pan under the broiler and cook 6-7 inches from the heat, 5-7 minutes, turn over and cook another 5 minutes for rare, or another 5 minutes for medium, even longer for well.
- When meat has cooked to your liking, remove to a carving board and cover with foil, let sit while you finish the sauce.
- Once meat is under the foil,heat the marinade again,but don't let it boil.
- Stir in butter until it melts and season to taste with salt and pepper (I like seasoned salt).
- Slice the meat against the grain and drizzle with some of the sauce.
Nutrition Facts : Calories 409.9, Fat 19.9, SaturatedFat 9, Cholesterol 87.8, Sodium 389.9, Carbohydrate 9.2, Fiber 1.7, Sugar 1.6, Protein 42
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