Parreira Flank Steak Recipes

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.

Steps:

• Preheat the griddle pan to medium-high.
• Coat the steak in oil and rub with the paprika, garlic, onion and some salt and pepper. Dress the scallions with a little oil as well, and season with salt and pepper.
• Grill the steak about 12 minutes, turning once. While the meat rests, grill the scallions until marked.
• Dress the cress with the lemon juice and 1 tablespoon of olive oil, and then season with salt and pepper.
• Slice the steak against the grain, 1/4-inch thick. Fan the steak on a plate and top with the grilled scallions, cress and the crumbled blue cheese.

Steps:

• Put the 4 first ingredient of the marinade in a bowl. Mix with mixer, at medium speed until creamy.
• Add oil gradually in a thin fillet, while beating, until it has the texture of a mayonnaise.
• Add onion, ginger and garlic and stir well.
• Put marinade in a dish. Add flank steak (or you can use a freezer bag). Let marinate at least 24 hours in the fridge.
• Preheat barbecue.
• Grill the flank steaks 5 minutes each side or until ready for you.