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 CHILE FLANK STEAK WITH SALSA
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
- To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
- Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
- When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
- Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 5 grams
GRILLED PINEAPPLE FLANK STEAK
Make and share this Grilled Pineapple Flank Steak recipe from Food.com.
Provided by Lvs2Cook
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Prick steak on both sides with fork.
- Whisk together pineapple juice, soy sauce, brown sugar, and ginger. Pour over meat and marinate in the refrigerator for at least 4 hours or overnight.
- Grill to desired doneness. Cut diagonally into slices.
Nutrition Facts : Calories 445, Fat 18.9, SaturatedFat 7.8, Cholesterol 93, Sodium 1131.2, Carbohydrate 15.7, Fiber 0.4, Sugar 12.2, Protein 50.4
PINEAPPLE MARINATED FLANK STEAK
Make and share this Pineapple Marinated Flank Steak recipe from Food.com.
Provided by dicentra
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place steak in a large zip-top plastic freezer bag.
- Combine 1 cup soy sauce, pineapple juice, and next 4 ingredients, stirring until sugar dissolves; pour over steak.
- Seal bag, and chill at least 1 hour or up to 8 hours, turning occasionally. Remove steak from marinade, discarding marinade.
- Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or to desired degree of doneness. Let stand 10 minutes before slicing; cut steak diagonally across the grain.
Nutrition Facts : Calories 706.7, Fat 36, SaturatedFat 10.2, Cholesterol 93, Sodium 4156.6, Carbohydrate 39.3, Fiber 0.7, Sugar 33.9, Protein 56
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- Add the olive oil, garlic, lemon juice, coconut aminos, maple syrup, salt and pepper to a gallon freezer bag and shake it well to mix it. Add the flank steak and shake it or roll it around in your hands a few times to coat the steak in the marinade. Place it in the fridge for 6 hours or overnight.
- Once the steak is marinated, prepare the pineapple to be grilled as well. Place in a ziplock bag with 2 tablespoons of maple syrup and toss to coat.
- Preheat the grill to high (about 450°F). Place the flank steak on the grill and discard the marinade. Sear the steak for 1-2 minutes on each side with the grill open then transfer it to indirect heat. Add the pineapple and peppers directly on the grill grates then close the lid and cook the steak, pineapple and peppers for 3 minutes. Open the lid, flip the pineapple, peppers and steak then close the lid and cook for an additional 3 minutes or until the steak reaches your desired doneness. It should reach 130-135°F for medium rare.
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- 30 minutes before grilling, place flank steak on counter (it does not need to be room temperature, but it shouldn't be straight from the fridge).
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