SIMPLE BROILED FLANK STEAK WITH HERB OIL
Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed. Just be sure to cut the meat against the grain-across, not parallel with, the visible lines of muscle fibers-so the steak will be tender, not chewy.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot, about 5 minutes.
- Meanwhile, mix together 1/4 cup of the oil, parsley, vinegar, garlic, pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Cover the herb oil, and set aside until ready to serve.
- Stir together the remaining 2 tablespoons oil, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture on both sides of the steak.
- Carefully remove the broiler pan from the oven, put the steak in the center and broil (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes. Slice thinly against the grain, and serve with the herb oil.
MUSTARD STEAK SAUCE
Provided by Food Network Kitchen
Time 5m
Number Of Ingredients 0
Steps:
- Whisk 1/4 cup each whole-grain mustard and olive oil, 3 tablespoons dijon mustard, 1 small minced shallot and 1 tablespoon chopped tarragon in a bowl. Whisk in 2 to 3 tablespoons water and season with salt and pepper. Serve on grilled steak.
- TIP: Switch up the tarragon with whatever herbs you have on hand. This sauce is great as a burger topping, too!
MARINATED FLANK STEAK WITH MUSTARD SAUCE
Works well for a dinner party, barbecue party or Sunday dinner for the family. Serve with warm corn muffins/bread and salads, goes well with a rice/veggie salad.You'll get many compliments.
Provided by Derf2440
Categories Steak
Time P1DT8m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Combine first 8 ingredients, for marinade, in a large, shallow non-mental dish; stir well.
- Add steaks, turning to coat.
- Cover and marinate in refrigerator at least 2 hours or overnight, turning steaks occasionally.
- Steaks can be marinated in a zip lock bag, remove air and seal tightly, turn bag now and then.
- Remove steaks from marinade and discard marinade.
- Place steaks on a rack coated with vegetable spray and place rack in a roasting pan.
- Broil 5 inches from heat- 4 minutes on each side or to desired degree on doneness.
- OR barbecue to your liking.
- To serve, cut steak diagonally across grain into thin slices. Serve chilled or at room temperature with mustard sauce.
- Mustard Sauce: Combine first 9 ingredients in a small bowl; stir well. Cover and chill thoroughly.
- Garnish with fresh parsley if desired.
Nutrition Facts : Calories 74.7, Fat 4.6, SaturatedFat 1.1, Cholesterol 3.5, Sodium 268.4, Carbohydrate 5.1, Fiber 0.5, Sugar 3.9, Protein 3.5
GRILLED FLANK STEAK WITH SHERRY-MUSTARD SAUCE
Thanks to the marinade, this steak is delicious. Flank steak can be tough, but this is nice and juicy. The mix of sherry, Dijon mustard, and ginger really permeate the meat and make each bite delicious. The sherry-mustard sauce is creamy and very flavorful.
Provided by Lynette !
Categories Beef
Time 30m
Number Of Ingredients 14
Steps:
- 1. Score the steak 1/4 inch deep on both sides; place in a large shallow dish.
- 2. Combine 1/3 cup sherry and next five ingredients in a small bowl; stir well.
- 3. Pour the marinade mixture over steak; cover and marinate in the refrigerator for 8 hours.
- 4. For the sauce: Combine all sauce ingredients in a small bowl; stir well. Cover and chill 1 hour.
- 5. Remove the steak from the marinade; discard marinade. Grill steak over medium coals or broil for 6 inches from heat for 6 to 8 minutes on each side or until your desired degree of doneness.
- 6. To serve, slice diagonally across the grain into thin slices. Serve with Sherry-Mustard Sauce.
SKIRT STEAK WITH MUSTARD SAUCE AS MADE BY KATANO KASAINE RECIPE BY TASTY
Here's what you need: skirt steak, kosher salt, black pepper, olive oil, beef broth, dijon mustard, unsalted butter, capers in brine, rice, broccoli
Provided by Katie Aubin
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cut steak in half crosswise. Season with the salt and pepper.
- Heat the olive oil in a nonstick or stainless steel pan over medium heat for 1 minute. Add 1 portion of steak and cook until a golden brown crust has formed, 4-5 minutes per side. Transfer the seared steak to a plate and repeat with the remaining portion of steak. If the pan is getting too dry, add a bit more olive oil. Let the steaks rest for 3 minutes.
- After the steak has rested, transfer to a cutting board and pour any accumulated meat juices from the plate back into the pan and return to medium heat.
- Add the beef broth and scrape up any brown bits from the bottom of the pan. Add the mustard and butter and stir until combined. Stir in the capers and cook until the sauce thickens slightly, 1-2 minutes.
- Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and serve with rice and broccoli.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 8 grams, Fat 32 grams, Fiber 0 grams, Protein 63 grams, Sugar 1 gram
BROILED FLANK STEAK WITH MUSTARD SAUCE
Quick Healthy tender steak. Good for family or company; tastes good and pretty presentation. For healthiest version use low-sodium soy sauce. Prep time includes time to marinate. The mustard sauce also goes well with sweet potatoes
Provided by littleturtle
Categories Broil/Grill
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Score steak diagonally across the grain at 1" intervals on both sides (in a diamond pattern), and place in a heavy duty zip-top plastic bag.
- Combine vinegar with next 6 ingredients, and pour evenly over meat.
- Seal bag and shake until steak is well coated, and marinate in refrigerator overnight, turning bag occasionally.
- In a small bowl, combine yogurt with mustard, cheese and garlic, cover and chill 30 minutes.
- Remove steak from marinade, reserving 2 tbsp marinade.
- Coat a broiler pan with cooking spray, and place steak on the rack.
- Broil 5 1/2" from heat, with door partially open, 5 minutes on each side or to desired doneness, basting frequently with marinade.
- Slice steak diagonally across the grain into 1/4" thick slices and serve with mustard sauce.
FLANK STEAK WITH LEMON-LIME HERB SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
- In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
- Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
- Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.
FLANK STEAK WITH HORSERADISH SAUCE
An overnight marinade performs double duty, gently flavoring and tenderizing this lean cut of beef. It can be grilled to perfection in only minutes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in. intervals, making diamond shapes. Repeat on other side. , In a large resealable plastic bag, combine the next five ingredients. Add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Combine the sauce ingredients in a small bowl; cover and refrigerate., Drain and discard marinade. Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well done, 170°). Thinly slice steak across the grain; serve with sauce.
Nutrition Facts : Calories 225 calories, Fat 10g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 353mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
BROILED FLANK STEAK
This marinated flank steak is a family favorite. We've made this recipe for over 30 years. I have passed this recipe on to friends more times than I can count!
Provided by Marymakin'
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h25m
Yield 10
Number Of Ingredients 8
Steps:
- Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
- Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
- Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
- Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 4 g, Cholesterol 50.6 mg, Fat 20.2 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 5.5 g, Sodium 775.2 mg, Sugar 2.9 g
GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK
Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.
Provided by DENMOZZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
- Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
- Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g
BROILED FLANK-STEAK SANDWICHES
These hearty steak sandwiches are served with roasted red peppers and a horseradish sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Make horseradish sauce: In a small bowl, whisk together sour cream, mayonnaise, horseradish, and mustard. Season with salt and pepper. Cover with plastic wrap; refrigerate while preparing steak.
- Heat broiler, with rack 6 inches from heat. Season steak well on both sides with salt and pepper; rub with 2 tablespoons oil. Place on a roasting pan fitted with a rack. Broil 6 minutes on each side for medium-rare. Let rest 5 minutes before slicing 1/4 inch thick.
- Place watercress in a bowl; toss with remaining tablespoon oil and the lemon juice. Season with salt and pepper. Serve on toasted bread, topped with steak, horseradish sauce, and roasted peppers.
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BROILED FLANK STEAK RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (70)Total Time 28 minsCategory Main CourseCalories 275 per serving
- Position an oven rack 6 inches below the broiler unit (so not directly below). Preheat the broiler on high (550°F).
- Line a large rimmed baking sheet with foil. Place it in the oven and allow it to heat up for about 5 minutes while you prepare the meat for broiling.
- In a small bowl, stir together the olive oil, kosher salt, black pepper, and red pepper flakes. Set aside.
- Unfold the flank steak and place it on a cutting board or another work surface. Examine it and locate the meat fibers - later, when it's cooked, you'll want to cut across them.
QUICK AND EASY BROILED STEAK WITH MUSTARD SAUCE
From bakingmischief.com
5/5 (6)Total Time 28 minsCategory DinnerCalories 266 per serving
- While your steak is cooking, heat a medium skillet over medium heat and lightly grease with cooking spray or a small drizzle of olive oil. Add mushrooms and sliced green onions. Saute until mushrooms are lightly browned, 3 to 4 minutes. Add garlic and cook for 30 seconds.
PAN-GRILLED FLANK STEAK WITH SOY-MUSTARD SAUCE RECIPE
From myrecipes.com
5/5 (26)Calories 202 per serving
- Heat a grill pan over high heat. Sprinkle steak evenly with salt and pepper. Lightly coat the steak with cooking spray. Add steak to pan; grill for 5 minutes on each side or until desired degree of doneness. Let stand 3 minutes.
- Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 30 seconds or until fragrant. Add soy sauce, mustard, and sugar; cook 1 minute or until bubbly. Remove pan from heat. Stir in cream and 1 tablespoon cilantro. Cut steak diagonally across grain into thin slices. Sprinkle with remaining 1 tablespoon cilantro. Serve sauce with steak.
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