MARINATED FLANK STEAK
A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.
Provided by GUYCON
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
- Preheat grill for medium-high heat.
- Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g
GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE
Steps:
- In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
- Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.
SOY-MARINATED FLANK STEAKS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 main-course servings
Number Of Ingredients 8
Steps:
- Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.
- Remove the steak from the marinade and pat dry with paper towels.
- Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.
- Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve.
FLANK STEAK WITH GARLIC WINE SAUCE
Make and share this Flank Steak with Garlic Wine Sauce recipe from Food.com.
Provided by Mysterygirl
Categories Very Low Carbs
Time 6m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle flank steak with salt and a generous amount of freshly ground black pepper.
- Heat a wide heavy skillet.
- Do not add fat.
- When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side).
- Reduce heat and add 2 T butter.
- Cook 3 to 5 minutes on each side.
- For best results, the meat should be quite rare.
- Remove the meat from the pan and keep warm.
- Pour off the fat in the skillet and add the scallions and red wine.
- Bring to a boil and whisk in the garlic puree.
- Boil until the wine is reduced by half, thickened, and syrupy.
- As it boils, scrape up the browned bits in the skillet with a wooden spoon.
- Stir in the meat juices that have accumulated unter the flank steak.
- Boil for 1 or 2 seconds more.
- Remove from the heat.
- Gently swirl in the 2 T soften butter so that it incorporates into the wine.
- Quickly slice the meat, against the grain, into thin strips.
- Arrange the slices on a hot platter, pour sauce down the center of them and serve at once.
Nutrition Facts : Calories 444.6, Fat 25.7, SaturatedFat 13.2, Cholesterol 100.3, Sodium 97.5, Carbohydrate 4.2, Fiber 0.2, Sugar 0.5, Protein 36.8
FLANK STEAK WITH PARSLEY-GARLIC SAUCE
Based on chimichurri, a staple of Argentinean steakhouses, this zesty sauce can be served with just about any cut of meat. It is also great drizzled over roasted potatoes and other vegetables or stirred into rice or minestrone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.
- Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, 1/4 cup oil, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until herbs are finely chopped. Serve with steak.
Nutrition Facts : Calories 473 g, Fat 34 g, Fiber 3 g, Protein 36 g
FILET MIGNON WITH RED WINE SAUCE
If you need a company-pleasing entree, but have no time to fuss...let them eat steak! Savory wine sauce dresses up beef for any special occasion. -Tarah Pessel, Clarkston, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in 1 tablespoon butter until tender. Add garlic, 1/4 teaspoon salt and oregano; cook and stir 1 minute. Add tomato paste; cook and stir 2 minutes longer., Gradually whisk in wine. Bring to a boil. Reduce heat; simmer until reduced by half. Strain sauce and return to pan. Gradually stir in remaining butter until melted. Add 1/4 teaspoon pepper. Remove from the heat; keep warm., Sprinkle steaks with remaining salt and pepper. Drizzle with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cover and let stand for 3-5 minutes. Serve with wine sauce.
Nutrition Facts : Calories 296 calories, Fat 18 g fat (6 g saturated fat), Cholesterol 62 mg cholesterol, Sodium 331 mg sodium, Carbohydrate 4 g carbohydrate (2 g sugars, Fiber 1 g fiber), Protein 25 g protein.
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- Cuban Flank Steak. Cookbook author Melissa Clark makes a Cuban-inspired marinade with citrus, oregano, garlic and cumin to infuse her juicy flank steaks with great flavor.
- Flank Steaks with Shallot-Red Wine Sauce. A buttery red wine-and-shallot sauce with a touch of sweetness from balsamic vinegar turns a simple, juicy flank steak into a special meal.
- Balsamic Marinated Flank Steak. A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor while its marinated overnight. The dressing comes together quickly in a blender with garlic, rosemary, oregano and a touch of mustard.
- Grilled Flank Steak with Corn, Tomato and Asparagus Salad. Mark Fuller prepares this steak in the spring and summer to showcase the Pacific Northwest's iconic Walla Walla onions and morel mushrooms.
- Cola-Marinated Flank Steak with Frito Chilaquiles. To make his version of chilaquiles (fried tortilla chips lightly cooked in salsa), Jamie Bissonnette unabashedly opts for Fritos.
- Vindaloo Flank Steak. In India, this fiery curry is often served with chicken, lamb or vegetables. Atlanta chef Meherwan Irani turns it into a thick paste to marinate steak.
- Flank Steak with Herbed Salsa. Jamie Oliver likes to chop all the salsa ingredients together on a large cutting board so the tomatoes, garlic, jalapeño, and herbs get well combined.
- Grilled Flank Steak Salad. Scott Ehrlich grills flank steak with a molasses and honey glaze and serves it with a salad and vinaigrette. Get the Recipe.
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- In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.
- Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.
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