Hong Kong Flank Steak Recipes

Steps:

• Combine the marinade ingredients in shallow bowl. Add the flank steak; coat well. Marinate, covered, for 8 hours or overnight in the refrigerator, turning once or twice. Remove from the refrigerator 30 minutes before grilling. (be sure to scrape any ginger or garlic bits off the steak) Cook over high heat on a well-oiled grill, 3-inches from the heat source, for 4 minutes per side for medium-rare meat. Remove to a cutting board and let rest for 10 minutes before slicing. Slice the steak thinly on the diagonal and arrange on a platter. Sprinkle with chopped parsley and serve.

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.

Steps:

• Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. , In a small bowl, combine the lemon juice, soy sauce, honey, mustard, pepper and, if desired, lemon zest. Pour half of marinade into a large shallow dish; add beef and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade., In a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in parsley. Drain and discard marinade. Open steak; spoon filling over steak to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string. Place in a greased shallow roasting pan. Pour reserved marinade over steak., Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°). Remove and keep warm. Meanwhile, transfer cooking juices to a saucepan; skim fat. Bring cooking juices to a boil. Mix cornstarch and broth until smooth. Stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Cut steak into slices; serve with sauce.

Steps:

• Combine the marinade ingredients in shallow bowl. Add the flank steak, coating well, covering and marinating for 8 hrs. or overnight, in the refrigerator, turning once or twice.
• Remove from the fridge 30 minutes before grilling (be sure to scrape any ginger or garlic bits off the steak).
• Cook over high heat on a well oiled grill 3 inches from the heat source, for 4 minutes per side for medium-rare meat. Remove to a cutting board and let rest for 10 minutes before slicing.
• Slice the steak thinly on the diagonal and arrange on a platter. Sprinkle with the chopped parsley and serve.

Steps:

• 1.Place the beef in a large resealable food storage bag. Combine all remaining ingredients in a small bowl and whisk to blend. Pour over the beef,seal the bag,and place it in the refrigerator for at least 30 minutes or as long as overnight.
• 2.Preheat a grill to high heat and brush with oil. Remove the beef from the marinade and grill to desired doneness,about 4 to 5 minutes per side for medium-rare,depending on thickness. Let rest for 10 minutes.
• 3.Slice beef thinly and serve immediately.

Steps:

• Combine the marinade ingredients in shallow bowl. Add the flank steak; coat well.
• Marinate, covered, for 8 hours or overnight in the refrigerator, turning once or twice.
• Remove from the refrigerator 30 minutes before grilling. (Be sure to scrape any ginger or garlic bits off the steak.).
• Cook over high heat on a well oiled grill, 3 inches from the heat source, for 4 minutes per side for medium-rare meat.
• Remove to a cutting board and let rest for 10 minutes before slicing.
• Slice the steak thinly on the diagonal and arrange on a platter.
• Sprinkle with the chopped parsley and serve.