The Ultimate Flank Steak The Original Recipes
GRILLED FLANK STEAK
Steps:
- Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
- Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
- Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
- Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
THE ULTIMATE FLANK STEAK - THE ORIGINAL RECIPE
SOURCE SHADOWS -- This is the way I posted this recipe originally to About.com. I know there is a post by another member, but this is the original one. Prep Time includes marination time
Provided by Chef Shadows
Categories Steak
Time 6h8m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- This steak is best served with the center red/pink, it is at it's most tender state at that point.
- Place steak in sealable plastic bag.
- Add remaining ingredients, except butter, and place in refrigerator for 6 to 12 hours to marinate.
- Turn bag over at least four times during marination.
- Grill over hot hardwood coals, basting frequently with marinade, for about 8-10 minutes a side.
- Check for doneness.
- When done cut steak on diagonal across the grain.
- Serve with remaining marinade that has been heated to a boil with butter added.
- The flavors can be intensified by using your favorite smoking chips on the cooking coals (I use sassafras, hickory, or apple).
- Leftovers make excellent sandwiches when topped with bacon, tomato and melted cheese (Swiss, Cheddar, Smoked Gouda or Blue) and remaining marinade drizzled on top.
- I store the leftovers in the marinade to keep the steak moist and flavorful.
Nutrition Facts : Calories 298.2, Fat 20.3, SaturatedFat 6.4, Cholesterol 82.2, Sodium 801.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 24.8
BRAISED FLANK STEAK IN THE OVEN
This is one of my family's favorite recipes. We pair it with mashed potatoes and use the leftover sauce from the pan as gravy. So good, and it makes the house smell amazing as it cooks!
Provided by LaurieLoo
Categories Everyday Cooking Special Collection Recipes New
Time 1h10m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with foil.
- Whisk water, steak sauce, and soup mix together in a small bowl. Pour a little into the bottom of the prepared pan. Add the steak, then the remaining sauce. Cover with foil.
- Bake in the preheated oven until tender and hot and slightly pink in the center, 1 to 2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
Nutrition Facts : Calories 158.8 calories, Carbohydrate 7 g, Cholesterol 35.7 mg, Fat 8.3 g, Fiber 0.8 g, Protein 14.1 g, SaturatedFat 3.5 g, Sodium 799.7 mg, Sugar 0.2 g
SMOKED/GRILLED ULTIMATE FLANK STEAK
I found the original of this recipe on About.com by Lee Custer. Very good and easy! Lee grills his steaks, but we have started smoking ours and they are great!
Provided by Dwynnie
Categories Steak
Time 12h20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Place flank steak in sealable plactic bag and add remaining ingredients. Note: Soy sauce will (naturally) make the marinade more salty.
- Rub marinade into steak and marinate for 6 to 12 hours. Turn bag over at least four times during marination.
- If grilling: Grill or broil flank steak over hot hardwood coals for about 8-10 minutes a side.
- If smoking: Heat the smoker to 250 degrees F and smoke until tender. For 3 flank steaks (essentially double/triple the recipe), smoke for 1 1/2 hours.
- When done, slice the flank steaks across the grain in thin strips.
Nutrition Facts : Calories 843.8, Fat 55.3, SaturatedFat 15.5, Cholesterol 231.3, Sodium 2354.9, Carbohydrate 3.8, Fiber 0.4, Sugar 0.6, Protein 74.5
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