Judys Grilled Flank Steak Recipes

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.

Steps:

• Wash and scale fish. 5 Large sheets of foil
• Place fish in foil, squeeze lemon juice into inside length of fish, place lemon wedge inside of each fish while cooking, 1 pinch of each spice on the inside of each fish.
• Wrap each fish up with the foil not tight you need to have air moving around while it cooks, place on grill for 20 minutes. Remove from heat and eat..YUMMMMM

Steps:

• Combine onion, garlic, white wine, soy sauce, honey, oil, Worcestershire sauce, ginger and pepper.
• Stir until smooth.
• Place steak in a shallow glass dish (or zip-loc bag).
• Cover with the marinade, turning to make sure steak is covered.
• Refrigerate, covered, at least 12 hours but no more than 24 hours.
• Turn and baste often.
• Drain steak well.
• Place on broiler pan under preheated broiler, 6 inches from heat.
• Broil 6 minutes per side for rare.
• Transfer to a cutting board, let stand for 5 minutes.
• Cut across the grain into thin slices.
• Steak may also be grilled outdoors on a gas or charcoal grill.

Steps:

• In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
• Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
• When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.

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.