The Ultimate Flank Steak The Original Recipes

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GRILLED FLANK STEAK



Grilled Flank Steak image

Provided by Eddie Jackson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

1/2 cup canola oil, plus more for the grill
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes of Worcestershire sauce
Kosher salt and freshly ground pepper
2 pounds 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



The Ultimate Flank Steak - the Original Recipe image

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

1 1/2-2 lbs flank steaks
1/4 cup madeira wine
1/4 cup olive oil
1 tablespoon lemon pepper
1/2 teaspoon black pepper
1 teaspoon sea salt or 1 teaspoon coarse kosher salt
1/8 cup soy sauce or 1/8 cup Worcestershire sauce
3 garlic cloves, crushed
1/2 teaspoon marjoram
1 tablespoon butter

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



Braised Flank Steak in the Oven image

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

1 ½ cups water
1 cup steak sauce (such as A1®)
1 envelope onion soup mix
1 (2 pound) flank steak

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



Smoked/Grilled Ultimate Flank Steak image

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

1 1/2-2 lbs flank steaks
1/4 cup madeira wine
1/4 cup olive oil
1 tablespoon lemon pepper
1/2 teaspoon black pepper
1 teaspoon sea salt or 1 teaspoon kosher salt
1/8 cup soy sauce or 1/8 cup Worcestershire sauce
3 garlic cloves, crushed
1/2 teaspoon marjoram

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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Top Asked Questions

What is the best way to cook a flank steak?
This simple flank steak is pan-fried for a nice crust, and is easily the most delicious piece of meat around! 1. Place soy sauce, honey, vinegar, oil, optional garlic, and about a teaspoon of black pepper into a gallon-sized Ziploc bag. 2. Cut some diagonal slits into both sides of your flank steak, about 1/4 inch deep and 1 inch apart.
What is flank steak and what does it taste like?
Flank steak is one of my go-to cuts of beef. You simply can’t beat it in terms of taste, texture, and (most importantly) price. It’s also insanely versatile. From tacos to skewers and everything in between, flank steak can do it all! If you’re intrigued, check out this flank steak recipe list.
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