Tamisyummyflanksteakmarinade Recipes

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).

TAMI'S YUMMY FLANK STEAK MARINADE

Steps:

• Mix first 7 ingredients*** I use my trusty Tupperware Shaker!
• Take a sharp knife and pierce meat along the grain on both sides.
• Mix ginger, onion and garlic and rub on both sides.
• Place in large glass dish and pour marinade over and refrigerate for 8-10 hours, Turning once.

KARRI'S STEAK MARINADE

Steps:

• Whisk together the ketchup, pineapple juice, cider vinegar, liquid smoke, onion powder, cumin crushed red pepper, oregano and garlic in a shallow baking dish. Put a layer of honey on both sides of the steaks and place the steaks in the marinade, tossing to cover both sides. Leave for 2 to 4 hours.
• Remove the steaks from the marinade and pat dry. Sprinkle with salt and pepper and grill to desired doneness.

FLANK STEAK WITH TERIYAKI MARINADE

Steps:

• Make ¼ inch slits in one side of the steak with a sharp paring knife; fill slits with garlic and put steak in a shallow dish large enough to hold it.
• Whisk together remaining ingredients until emulsified.
• Pour over steak, turning steak to coat well, let marinate, covered, turning occasionally, for 1 hour at room temperature and up to 10 hours, chilled.
• Let steak come to room temperature and discard garlic.
• Broil 4 inches from heat, turning once, 10-12 minutes for medium-rare meat and reserve pan juices.
• Alternatively, remove steak from marinade and grill over hot coals, brushing occasionally with marinade for the same amount of time as the broiler.
• Transfer to a platter and let stand 10 minutes.
• Slice thin across the grain and serve with reserved pan juices.

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.

STEAK MARINADE

Steps:

• Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have 3/4 cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)
• Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.
• Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.