Broiledgrilled Flank Steak Recipes

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.

Steps:

• Grill or broil, for rare, 6-7 minutes a side for porterhouse, T-bone and sirloin or 9-12 minutes a side for medium; grill or broil flank steak for 4-5 minutes rare or 6-7 minutes medium.

Steps:

• Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
• Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.

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.