FLANK STEAK SANDWICHES
"My sister and I found this recipe 15 years ago, changed a few ingredients and made it our own," recalls Elizabeth Hiner of Chico, California. "Now, when family and friends hear we're making these sandwiches, they come running! It's a quick, healthy crowd-pleaser that goes great with summer."
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the onion, wine, soy sauce, 1/4 cup olive oil, 2-1/2 teaspoons garlic, mustard and ginger. Pour 1-3/4 cups into a shallow dish; add steak, turn to coat and cover. Pour remaining marinade into another shallow dish resealable; add the peppers and onion, turn to coat and cover. Refrigerate both for 3 hours or overnight, turning occasionally., Drain and discard marinade from steak. Lightly oil the grill rack. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Drain and discard marinade from vegetables. Place in a grill basket. Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently. , In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls. Place cut side down on grill for 2-3 minutes or until golden brown. , Thinly slice steak across the grain; place on bun bottoms. Top with vegetables and bun tops. Serve immediately.
Nutrition Facts : Calories 479 calories, Fat 23g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 933mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
TANGY FLANK STEAK
Make and share this Tangy Flank Steak recipe from Food.com.
Provided by Audrey M
Categories Meat
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut flank steak in half if needed to fit in crock pot.
- In a large skillet over medium-high heat, brown flank steak in oil.
- Place in crock pot.
- In skillet, place onion, green chilies if desired, water, vinegar, chili powder, garlic powder, sugar, salt and pepper.
- Bring to a boil over medium heat, stirring to loosen browned bits from bottom of skillet.
- Pour over meat.
- Cover and cook on high for 3 to 3 1/2 hours or on low for 6 to 7 hours or until meat is very tender.
- Transfer meat to a warm platter.
- Slice meat diagonally.
- Remove onion from slow cooker with a slotted spoon and arrange around meat.
- If desired, baste with juices.
Nutrition Facts : Calories 286.5, Fat 15.3, SaturatedFat 5, Cholesterol 57.8, Sodium 265, Carbohydrate 3.8, Fiber 0.7, Sugar 1.6, Protein 31.7
TERIYAKI FLANK STEAK
This marinated, grilled teriyaki flank steak goes great with broccoli and rice.
Provided by KENT SULLIVAN
Categories World Cuisine Recipes Asian
Time 8h35m
Yield 4
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
- Preheat an outdoor grill for medium-high heat.
- Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.
Nutrition Facts : Calories 354.7 calories, Carbohydrate 14 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.5 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 1848.8 mg, Sugar 9.7 g
SWEET 'N' TANGY FLANK STEAK
This is a great tasting flank steak. You simply marinate the meat and then throw it on the grill.
Provided by Sheila Rodriguez
Categories Steaks and Chops
Time 2h15m
Number Of Ingredients 8
Steps:
- 1. Stir soy sauce, sugar, scallions, sesame oil, sesame seeds, garlic and ginger together in a bowl. Fold the flank steak into thirds. Place in a large resealable plastic food storage bag. Pour the soy sauce and brown sugar mixture into the bag. Seal bag and turn over to cover steak. Place in refrigerator for two hours. Heat grill or broiler. Remove steak from bag. Place marinade in small saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Grill or broil steak for 5 minutes per side or until meat registers 135 degrees. Allow meat to rest for 5 minutes before slicing.
- 2. To serve, thinly slice meat against the grain and serve with marinade.
SWEET AND TANGY FLANK STEAK (OAMC OR MAKE AHEAD)
This recipe is from Super Suppers, the franchise that allows families to prepare meals ahead of time in their central kitchen. They do the prep, you do the assembly for quick dinners from the freezer. I love flank steak and this sweet/spicy combination appealed to me. The addition of pepper is mine and the way I like this dish.
Provided by justcallmetoni
Categories Steak
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all ingredients except steak together in a bowl. Fold steak into thirds, placing outer edges towards the center. Place steak into a resealable freezer bag. Add marinade and squish around so that all of the steak surface is covered. Place into a second bag, seal and label.
- Freeze steak for up to 2 month. To prepare, remove 2 days ahead and defrost in the fridge.
- To prepare, pre-heat grill or broiler. Remove steak from bag and pour sauce into a small sauce pan. Bring sauce to a boil and simmer for 5 minutes.
- Grill or broil steak for 5 minutes per side or until steak reaches 135 degrees. Remove steak from heat and allow to rest for 5 minutes before slicing.
- To serve, thinly slice steak across the grain and spoon a bit of sauce on top.
- (if you are not preparing this as a make ahead meal, marinade meat for 2 to 4 hours before cooking.).
HOT 'N' SPICY FLANK STEAK
With its flavorful marinade, Julee Wallberg's flank steak makes a succulent meal. "I received this recipe from a friend, and it's been a family favorite ever since."-Julee Wallberg, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the 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°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.
Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 326mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
MARINATED FLANK STEAK SANDWICHES
After months of outdoor barbecuing, grilling moves indoors with this stove-top sandwich. It's piled high with thinly sliced flank steak, charred onions, and melted Gruyere.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Combine onion, juices, cumin, and garlic in a shallow dish. Add steak, and let stand, turning once, for 20 minutes.
- Preheat a grill pan to medium-high and oven to 400 degrees. Pat steak dry, and season with salt and pepper. Grill to desired doneness, 5 to 6 minutes per side for medium-rare. Let rest.
- Grill onion for 2 to 3 minutes. Discard marinade.
- Butter bread. Grill, buttered side down, for 2 minutes. Place cheese on bottom halves, and bake in oven until melted.
- Slice steak thinly, against the grain. Top cheese with pickle, steak, onion, and bread. Halve each sandwich, and serve.
TANGY BARBECUE SANDWICHES
Since I prepare the beef for these robust sandwiches in the slow cooker, it's easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers. -Debbi Smith, Crossett, Arkansas
Provided by Taste of Home
Categories Lunch
Time 8h10m
Yield 18 servings.
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first 12 ingredients. Add roast. Cover and cook on high for 1 hour. Reduce heat to low and cook 6-8 hours longer or until meat is tender. , Remove roast; cool. Shred meat and return to sauce; heat through. Using a slotted spoon, fill each bun with about 1/2 cup of meat mixture.
Nutrition Facts : Calories 262 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 659mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.
FLANK STEAK SANDWICHES
Relish these pita bread grilled sandwiches filled with beef steak and tomatoes - perfect for a hearty, delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h25m
Yield 8
Number Of Ingredients 8
Steps:
- Trim fat from beef. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern on both sides of beef. Place in shallow glass dish. Mix honey, soy sauce, gingerroot and beer in small bowl; pour over beef. Cover and refrigerate, turning occasionally, at least 4 hours but no longer than 24 hours.
- Brush grill rack with canola or soybean oil. Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade. Cover and grill beef 6 inches from medium heat about 12 minutes for medium doneness, turning after 6 minutes and brushing frequently with marinade. Discard any remaining marinade.
- Cut beef diagonally into thin slices. Serve beef in pita bread halves with tomato and onion.
Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 65 mg, Fiber 2 g, Protein 30 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 9 g, TransFat 0 g
FLANK STEAK WITH HORSERADISH SAUCE
An overnight marinade performs double duty, gently flavoring and tenderizing this lean cut of beef. It can be grilled to perfection in only minutes.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in. intervals, making diamond shapes. Repeat on other side. , In a large resealable plastic bag, combine the next five ingredients. Add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Combine the sauce ingredients in a small bowl; cover and refrigerate., Drain and discard marinade. Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well done, 170°). Thinly slice steak across the grain; serve with sauce.
Nutrition Facts : Calories 225 calories, Fat 10g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 353mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges
TANGY FLANK STEAK SANDWICHES
This recipe is from Sunset magazine, probably back in the 80's. My mom used to make it for us for Father's Day every year. DH and I now make it, but we don't make sandwiches. We do double the sauce to pour over the meat on our plates. Instead of making sandwiches, we dip french bread in the extra sauce. It tastes great leftover too.
Provided by bojmom
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small pan, combine the ketchup, water, lemon juice, Worcestershire, celery seed, bay leaves, pepper, and basil.
- Simmer, uncovered, stirring occassionally, for 10 minutes.
- Let marinade cool.
- Meanwhile, use a sharp knife to lightly score both sides of the steak, making diagonal cuts across the steak about 1 inch apart to form a diamond pattern.
- Place meat in a dish and pour cooled marinade over the meat.
- Cover and refrigerate about 24 hours.
- Remove meat to BBQ but save the marinade.
- BBQ meat until done to your liking. (allow about 5 - 7 minutes each side for medium rare).
- Pour marinade into a small pan and heat on the stove until hot and simmering.
- Cut meat across the grain in thin slanting slices.
- Serve with sauce and french bread.
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