GRILLED FLANK STEAK WITH GARLIC & ROSEMARY
Easy and full of flavor, this grilled flank steak is one of my favorite summer grilling recipes.
Provided by Jennifer Segal, adapted from Cooks Illustrated
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts :
THE BEST GRILLED FLANK STEAK RECIPE
The best garlic grilled flank steak recipe ever for delicious juicy flank steak or skirt steak with a crunchy crust on the grill. Perfect easy recipe for grilled flank steak for steak salad, steak tacos, fajitas, and more!
Provided by Courtney ODell
Time 25m
Number Of Ingredients 9
Steps:
- Lay flank steak out flat, trim any extra fat or silver skin.
- Generously season steak with salt and pepper.
- Add olive oil, herbs, lemon zest and juice, and diced garlic to a large bowl or (preferably) a large plastic bag and mix well.
- Add steak to bag and let marinate for 40 minutes up to two hours.
- Heat grill or start charcoals - aiming for high heat (about 400 degrees).
- Remove steak from bag, and sprinkle with garlic powder.
- Cook steak on very hot grill, flipping every 4-5 minutes.
- Wipe a little olive oil on the grill's grates before adding steak.
- For medium rare steak, the steak will cook for about 10 minutes (this will vary depending on your grill, how hot it is outside, if it is windy, etc so be sure to check your steak and how quickly it's cooking).
- For a steak that is medium all the way to well done, cook the steak directly over the heat, flipping twice, for 10 minutes as listed above - and then move slightly away from the heat (to a higher rack, or spot where the flames aren't directly underneath) so it will continue to cook to your preferred doneness without becoming too charred.
- Remove from grill when steak is at your preferred doneness.
- Place a small piece of foil over the steak to "tent" it and let it finish carryover cooking as it rests for 10 minutes.
- When steak has rested for at least 10 minutes (don't rush - if you cut it right off the grill the steaks juices will all run out), slice it width-wise (so you have lots of thin strips instead of just a few long strips) against the grain - which is essential to keeping the steak from being too chewy or tough.
- Serve immediately and enjoy!
Nutrition Facts : Calories 398 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 27 grams fat, Fiber 1 grams fiber, Protein 32 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 456 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD
The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples - Asian fish sauce, brown sugar and garlic - all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.
Provided by Melissa Clark
Categories dinner, easy, weeknight, steaks and chops, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
- Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
- Light the grill or heat the broiler to high. Pat steak dry with paper towels.
- If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
- Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 1959 milligrams, Sugar 6 grams
SWEET AND SPICY GRILLED FLANK STEAK
There are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness. Flank steak is not one of them. This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat. Just whiz it all together in a food processor and slather it on the meat. Marinate overnight (or 20 minutes if that's all the time you have) before tossing it on the grill. Lastly, always make more flank steak that you think you want. Leftovers are the best part.
Provided by Melissa Clark
Categories dinner, weekday, weeknight, steaks and chops, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
- Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
- When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 314 milligrams, Sugar 2 grams
GRILLED SPICED FLANK STEAK
Categories Appetizer Marinate Quick & Easy Backyard BBQ Steak Grill Grill/Barbecue Cinnamon Gourmet
Number Of Ingredients 6
Steps:
- In a small bowl stir together spices and salt and rub on both sides of steak. In a large sealable plastic bag marinate steak, chilled, at least one hour. Steak may be marinated, chilled, overnight.
- Prepare grill.
- Grill steak on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare meat. (Alternatively, steak may be grilled in a well seasoned ridged grill pan over moderately high heat.) Transfer steak to a cutting board and let stand 10 minutes. Holding a sharp knife at a 45 degree angle, cut steak across grain into very thin slices.
GRILLED SPICE-RUBBED FLANK STEAK
Steps:
- Mash garlic and ginger to a paste with salt and spices using a mortar and pestle (or mince and mash with a large knife). Pat steak dry, then rub paste all over and marinate steak, covered and chilled, at least 8 hours.
- Prepare grill for cooking.
- Bring steak to room temperature (do not leave out longer than 1 hour). When fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), grill steak on lightly oiled grill rack 5 to 8 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
- Holding knife at a 45-degree angle, cut steak across the grain into thin slices.
SWEET & SPICY GRILLED FLANK STEAK
Fire up the grill for Sweet & Spicy Grilled Flank Steak. Made with Heinz Kansas City BBQ Sauce, this grilled flank steak has a sweet and smoky flavor.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Score steak on both sides with shallow cross-cuts. Combine garlic salt, sugar, pepper and coffee; rub evenly onto both sides of steak.
- Grill steak 7 min.; turn. Brush with barbecue sauce; grill 5 min. or until steak is cooked to medium doneness.
- Transfer steak to cutting board; cover loosely with foil. Let stand 5 min.
- Cut steak across the grain into thin slices.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 840 mg, Carbohydrate 9 g, Fiber 0.8591 g, Sugar 7 g, Protein 14 g
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