Flank Steak With Garlic Butter Recipes

Steps:

• Mix the flour and garlic powder together in a shallow dish. Season with salt and pepper to taste. Dip the steak in the flour mixture evenly coating both sides. Set aside. Discard remaining flour mixture.
• Heat the cooking oil in a skillet over medium-high heat. Place the steak in the skillet and cook until browned on both sides, about 5 minutes for each side. Stir in the chicken broth, lemon juice, garlic, and cloves. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Cover, and simmer until steak is tender, about 1 1/2 hours.
• To serve, remove steak from the skillet, and slice across the grain in thin strips. Place on serving plates, and ladle sauce over meat.

Steps:

• To prepare the steak, heat the broiler or a frying pan. Wash and pat flank steak dry and sprinkle it with salt and freshly ground pepper. Pan-fry or broil to taste. (Rare and medium-rare work best with this cut of meat.) Put butter (depending on the steak's size) to melt in a skillet along with garlic. Cut a wide loaf of French or Italian crusty bread into 1-inch-thick diagonal slices and put under the broiler to toast while you're slicing the steak. To serve, place 1 or 2 pieces of bread on each plate, top with the flank steak slices and pour the garlic butter on top of the steak and bread. This recipe yields ?? servings.

Steps:

• Heat broiler.
• Season steak with salt and pepper.
• Broil steak about 6-inches from heating element, turning once, about 8 to 10 mintues, or until medium rare.
• Sauce:.
• In small saucepan over medium heat melt butter.
• Add garlic, pepper, Worchestershire sauce and any accumulated steak juices.
• Serve in slices made across the grain.

Steps:

• Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. In a bowl or resealable bag, combine thyme, garlic, jalapeño, chives, Worcestershire sauce, sugar and lemon juice. Add meat and let marinate in the refrigerator for at least 2 hours and up to overnight.
• Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.
• Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using.
• Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Grill tomatoes, or broil them on a rimmed baking pan, turning them, until charred on all sides, about 2 to 4 minutes per side. Transfer to a cutting board to cool.
• Brush off any pieces of marinade clinging to the steak, pat steak dry and coat it lightly with oil. Grill or broil steak until it reaches desired doneness, 3 to 5 minutes per side for medium-rare (125 degrees).
• Transfer steak to a cutting board. Slice butter into coins and place them on the steak to melt slightly. Let steak rest for 5 minutes while you prepare the tomatoes.
• Roughly chop tomatoes and place in a bowl with scallions, basil, a pinch of salt and pepper, a drizzle of olive oil and a squeeze of lemon juice. Toss well, adding more salt or lemon juice, or both, to taste.
• Slice the steak thinly, across the grain, and serve with the charred tomato mixture spooned on top. Garnish with more chives and torn basil, if you like.

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.