MARINATED STEAK WITH GRILLED ONIONS
This marinade is magic -it will make even economy cuts of beef tender and delicious. -Gail Garcelon, Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 12 servings (1 cup cooked onions).
Number Of Ingredients 6
Steps:
- Whisk together vinaigrette, mustard, Worcestershire sauce and garlic. Pour 1/4 cup into a shallow dish. Add beef and turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade from dish. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-7 minutes per side. Drizzle reserved marinade over onions. Cut steak into thin slices; serve with onions.
Nutrition Facts : Calories 209 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 294mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
GRILLED FLANK STEAK
My sister, Kathy, and I often exchange recipes and this grilled flank steak recipe is from her. It's become a favorite of mine to serve to company. The meat and vegetables can be prepared ahead of time. When company arrives, just fire up the grill! -Jenny Reece, Farwell, Minnesota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first seven ingredients. Pour 3/4 cup marinade into a shallow dish; add the beef. Turn to coat; refrigerate, covered, for up to 24 hours, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill flank steak, uncovered, over medium 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°). , Meanwhile, in a skillet, cook vegetables in reserved marinade until crisp-tender. Thinly slice steak across the grain. Serve with vegetables.
Nutrition Facts : Calories 265 calories, Fat 12g fat (0 saturated fat), Cholesterol 65mg cholesterol, Sodium 173mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS
Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h45m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
- Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.
GRILLED FLANK STEAK
Steps:
- Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
- Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
- Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
- Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
FLANK STEAK AND RED ONION
Caramelize an onion on the grill and pile the slices atop steak for a slightly sweeter take on a summertime favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Heat grill to high. Rub both sides of steak with oil, and season generously with salt and pepper. Grill for 5 to 7 minutes per side for medium-rare. Let rest for 10 minutes.
- Meanwhile, drizzle onion slices with oil, and season with salt and pepper. Grill, turning occasionally, until cooked through, 6 to 8 minutes per side.
- Thinly slice meat across the grain, and serve topped with grilled onion.
EASY GRILLED FLANK STEAK
We have made this over an open fire pit, which is really yummy, and also on a gas grill. Try serving it with onions, peppers and potatoes grilled in a foil pack. Valerie Chipman - Lisbon, Maine
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the first 9 ingredients. Score the surface of the beef, making diamond shapes 1/4 in. deep; place in dish and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Lightly oil the grill rack. Grill steak, 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°)., Let stand for 5 minutes; thinly slice across the grain.
Nutrition Facts : Calories 205 calories, Fat 11g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 179mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
GRILLED FLANK STEAK
Serve this grilled flank steak with salad and vegetables.
Provided by Dianne Corbett Balach
Time 4h15m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g
GRILLED FLANK STEAK WITH ONIONS
Plan ahead. It has to marinate for a day; 2 days is better. Serves 4-6, unless you invite my son. Then you should double the onion and marinade ingredients and substitute a London Broil for the flank steak. Source - a friend of a friend who found it in a cookbook 30+ years ago.
Provided by Nadacook
Categories Meat
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the flank steak in a sturdy resealable plastic bag. Add the sliced onions, placing them both under and on top of the meat. Mix remaining ingredients to make marinade, and pour over the meat and onions. Seal the bag and refrigerate for a minimum of 8 hours, turning the bag occasionally.
- To cook: Heat the grill. Remove the onions from the marinade, place them in an oven-proof dish and bake them (covered) for 20-30 minutes at 350 degrees. Grill the meat, turning once. The original recipe says 2" from something called "hot coals". My gas grill doesn't have "hot coals", but I've heard of them -- Take care not overcook it; Medium is overcooked, IMHO.
- To serve, slice the meat thinly across the grain and top with the baked onions, or at least be honest, and tell guests that the sliced onions are available. Saving them for yourself is not polite.
Nutrition Facts : Calories 515.2, Fat 32.1, SaturatedFat 8.4, Cholesterol 69.7, Sodium 852.6, Carbohydrate 16.8, Fiber 1, Sugar 12.6, Protein 38.1
GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES
Categories Sandwich Onion Steak Bell Pepper Summer Grill/Barbecue Bon Appétit
Yield Serves 12
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
- Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.
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