Buffalo Flank Steak Recipes

Steps:

• Melt the butter in a heavy frying pan.
• Dust the steak with flour and brown well.
• Add enough boiling water to just cover the meat.
• Cover and cook very slowly, until the meat is fork tender.
• Remove to a warm platter, season with salt and pepper.
• Sprinkle with parsley.
• Cut in thin slanted slices against the grain of the meat to improve tenderness of the slices.
• Variation: After browning the flank steak, remove to a baking dish and bake in a slow oven (300 F.) for 1 1/2 hours or until meat is tender.
• Watch carefully that it does not become dry.

Steps:

• To make the marinade, combine the oil, vinegar, garlic, mustard, oregano, parsley, rosemary, Worcestershire and some salt and pepper in a food processor and pulse until the garlic and herbs are incorporated in the oil.
• Place the steaks in a ziptop bag, pour the marinade over the steaks and marinate at least 30 minutes and up to overnight.
• Before grilling, remove the steaks from the bag and pour the remaining marinade into a small pan. Bring the marinade to a boil, lower to a simmer and cook for 2 to 3 minutes. Use this sauce to drizzle on the steaks as soon as you remove them from the grill.
• Prepare a gas or charcoal grill for high heat. When up to temperature, grease the grates with a little oil, then place the steaks over the hottest part of the grill. Depending on the thickness of the steaks and the temperature of the grill, the steaks should grill about 3 minutes per side for medium rare (flank steak is best served medium rare). Remove the steaks from the grill, drizzle with the sauce and let them rest for 5 to 7 minutes.

Steps:

• Set a jumbo zip lock bag in a large glass measuring cup. Combine all the ingredients in the plastic bag. Score the flank steak and place in the bag. Seal the bag and chill. Marinate at least 20 minutes and up to overnight.
• Heat a grill or grill pan. Remove the flank steak from the bag and pat dry. Grill 4 to 5 minutes per side. Let rest 5 to 10 minutes before carving.