New England Flank Grill 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:

• Cut a pocket in the thick end of the flank steak.
• Mix carrot, potato, onion, salt and pepper in a bowl. Stuff into pocket in steak.
• Starting at thick end, roll steak jelly-roll fashion; tie with butcher's twine.
• Heat oil in a large skillet. When shimmering, add steak and brown on all sides.
• Add gravy and water, and heat to boiling. Reduce to a simmer, cover, and cook 1 1/2-2 hours until tender. (If gravy begins to get too thick, add more water.).
• Rest meat on a platter 10 minutes, then carve into slices and serve with gravy.

Steps:

• combine maple syrup, soy sauce, vinegar, garlic, and pepper in a bowl.
• place flank steak in a plastic bag with marinade.
• refrigerate for 2 hours or overnight.
• strain marinade into a sauce pan and cook on low heat.
• meanwhile, heat the grill to medium-high.
• place steak on grill and cook 5 minutes per side.
• cut into thin slices against the grain.
• serve with the heated marinade.