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
SAVORY MARINATED FLANK STEAK
Seven simple ingredients come together in this flavorful marinade that will really perk up easy-to-cook flank steak. Try placing the strips on a salad with your favorite dressing. Lisa Ruehlow - Blaine, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 196 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 269mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
MARINATED FLANK STEAK
This marinated flank steak recipe will have everyone singing your praises, begging for the recipe and coming back for seconds and thirds. The flank steak marinade creates melt-in-your-mouth tender, juicy steak with complex savory, tangy, sweet and spicy notes. The marinade is made with soy sauce, balsamic, lemon juice, brown sugar and seasonings that infuse the steak with tons of flavor. And the best part of grilled flank steak? It's SO easy with zero clean up! Marinate then grill - that's it! (I've also included oven and stove top instructions.) Flank steak is also extremely versatile and can be served up with your favorite sides like mashed potatoes and fruit salad or in salads, wraps, pasta, sandwiches and more.
Provided by Jen
Categories Main Course
Time 29m
Number Of Ingredients 11
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.
GRILLED FLANK STEAK WITH SAVORY SECRET SAUCE
Steps:
- Place a medium saute pan over medium-low heat. Add the butter and olive oil. Once the butter has melted, add the anchovies and saute until they start to break down, about 1 minute. Add the oregano, crushed red pepper and garlic and saute for 2 to 3 minutes to allow the anchovies to completely break down and the garlic to cook. Take the pan off the heat and allow to cool for 2 to 3 minutes. Stir in the lemon juice and parsley. Taste and season with salt and pepper if desired.
- Heat a grill or grill pan to medium-high heat. Season both sides of the flank steak with a generous amount of salt and pepper. Brush the grill grates or grill pan with the canola oil. Grill the steak for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes before slicing. Slice and top with the sauce.
JUICY MARINATED FLANK STEAK
A great tasting steak with homemade marinade from Taste of Home magazine. Wonderful served on soft Kaiser rolls or submarine buns with some grilled onions, green peppers, or mushrooms on the side. Also makes good 'cheese steak' sandwiches by adding some fried onions on top and grated cheese to melt when serving. I usually serve this steak with Recipe #124798 (no mayonnaise) and cole slaw or a green salad for a great barbecue dinner. Have also served it with Debber's Recipe #217754 which is a great potato salad too.
Provided by foodtvfan
Categories Steak
Time 13m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place flank steak in an 11 inch x 7 inch x 2 inch glass dish.
- Combine remaining ingredients; pour over meat.
- Cover and refrigerate for at least 4 hours, turning once or twice. Remove meat; discard marinade.
- Grill over hot coals until meat reaches desired doneness, about 4 minutes per side for medium-well.
- Slice into thin strips across the grain to serve.
Nutrition Facts : Calories 252.9, Fat 12.3, SaturatedFat 4.6, Cholesterol 91.8, Sodium 129.9, Carbohydrate 2.3, Sugar 1.9, Protein 31.4
QUICK MARINATED FLANK STEAK
I first grilled this appetizing flank steak for my father on a special occasion. We loved it so much that I now make it this way all the time. The steak marinates overnight, so there's little last-minute preparation to worry about. -Ann Fox, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
SAVORY GARLIC MARINATED STEAKS
This beautiful marinade adds an exquisite flavor to these already tender steaks. The final result will be so tender and juicy, it will melt in your mouth.
Provided by Angie Gorkoff
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time P1DT30m
Yield 2
Number Of Ingredients 12
Steps:
- In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
- Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
- Preheat grill for medium-high to high heat.
- Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 36 g, Cholesterol 81.2 mg, Fat 36 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 10.6 g, Sodium 2496.5 mg, Sugar 27.4 g
BALSAMIC MARINATED FLANK STEAK
Balsamic Marinated Flank Steak is an easy, flavorful, cook-in-the-oven steak you never knew you needed. That's right, these are cooked on a sheet pan in the oven! No grilling is required for this delicious steak recipe.
Provided by Janelle
Number Of Ingredients 8
Steps:
- In a bowl whisk onion, garlic, olive oil, soy sauce, balsamic vinegar,
- Dijon mustard and rosemary. Set aside.
- Lay Flank steak flat on a cutting board.
- Slice flank steak in ¼ inch slices against the grain.
- Place steak slices in a zipper bag and add marinade.
- Seal up the bag, removing all air and mix around.
- Let sit for 30 minutes - 24 hours.
- If using within 2 hours, leave marinating steak on the counter, as flank steak cooks best at room temperature. Flip every hour on the counter and every few hours in the fridge.
- If refrigerating, remove steak 2 hours before cooking to bring to room temperature.
- Preheat oven to 450*F
- Line a rimmed cookie sheet with nonstick foil or a baking mat and spread steak all around.
- Cook for 5 - 8 minutes in the oven then remove from the oven. In my oven they were ready in 5 minutes.
Nutrition Facts : Calories 590 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 179 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 65 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1109 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
MEAT ON A STICK (FLANK STEAK)
These are my daughter's favorite thing to eat for dinner, and she is a very picky eater. It always seems I have to taste test (my excuse) these right off the grill. They are that good that you just can't wait to eat them. I use -Mr. Yoshida's original gourmet sweet & savory marinade and cooking sauce- for the marinade. It's not just great on flank either. I am going to add another recipe that I use with that stuff soon. The only place I have found it is at Costco. It's definitely a must have in this house. Another good marinade sauce is Kikkoman teriyaki with green onions and garlic. They also have a ginger one. Yum!
Provided by birdie 3 andrea
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Soak wooden skewers for about an hour.
- Cut flank steak into half inch strips going with the grain. They will be long so you can cut those in half.
- Put cut up flank into a bowl or reseal able plastic freezer bag; add marinade and let soak about an hour or two.
- Skewer meat.
- You can also add vegetables or peppers to any extra skewers. Spray vegetables with a little oil.
- Preheat grill on medium heat.
- Cook for about 8-10 minutes on each side or until they get good grill marks. I always taste test them. :P be sure to let them cool down a little if you decide to do the taste test. They should have no pink and have kind of soft beef jerky like chew. Oh gosh they are so good!
- Enjoy!
Nutrition Facts :
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