Flank Steak W Rosemary Thyme Recipes

GRILLED ROSEMARY FLANK STEAK - EASY MEAL

Steps:

• Mix all marinade ingredients in a small bowl or liquid measuring cup. Place flank steak in a large zip lock bag and add the marinade, coating the steak well. Seal bag and refrigerate for 2-8 hours (the longer you marinate, the more flavor you'll have!) Flip the bag a few times while marinating to coat the meat well.
• Remove meat from refrigerator and place on counter to bring to room temperature for 30-60 minutes. This helps the steak cook more evenly. Next, remove the steak from the bag and discard the marinade. Grill steak 4 minutes per side for medium-rare (or longer, if preferred.)
• Let meat rest for 5 minutes before cutting into thin slices.

GRILLED FLANK STEAK WITH ROSEMARY

Steps:

• Mix all ingredients except steak in a 13x9x2 inch glass baking dish.
• Add steak and turn to coat.
• Cover and refrigerate at least two hours, turning occasionally.
• Preheat grill or broiler to medium high heat.
• Remove meat from marinade and discard marinade.
• Grill steak to desired doneness, about 4 minutes per side for medium rare.
• Transfer steak to work surface and let stand 5 minutes.
• Cut across grain into thin strips.
• Arrange on a platter and serve.

RED WINE-ROSEMARY GRILLED FLANK STEAK

Steps:

• To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.

ROSEMARY - MERLOT FLANK STEAK

Steps:

• Preheat grill or broiler Combine first 7 ingredients (onion through garlic),in a large zip lock plastic bag.
• Add steak, seal bag.
• Marinate in refrigerator 20 minutes, turning once.
• (can be marinated overnight, if desired) Remove steak from bag, reserve marinade.
• Place steak on grill rack or broiler pan coated with cooking spray, cook 6 minutes on each side or until desired degree of doneness.
• Let stand 5 minutes.
• Cut steak diagonally across grain into thin slices, keep warm.
• While steak cooks,combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium high heat, stirring well with a whisk.
• Bring to a boil, and cook until reduced to 1 cup (about 7 minutes).
• Serve the sauce with the steak.

FLANK STEAK WITH MUSTARDY ONIONS AND ROSEMARY RECIPE BY TASTY

Steps:

• Season the steak on both sides with salt and pepper.
• Heat the olive oil in a large cast iron skillet over medium-high heat. Add the steak and cook, undisturbed, until browned on the bottom, 5-6 minutes. Flip and cook on the other side for 4 minutes for medium-rare doneness, or until cooked to your liking. Transfer the steak to a plate.
• Return the skillet to medium heat and add the onion, garlic, and rosemary. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the onion is soft and caramelized, about 6 minutes. Stir in the mustard and water, bring to a simmer, and cook until the sauce thickens, 3-4 minutes. Remove the skillet from the heat and season with salt and pepper.
• Thinly slice the steak. Spoon the mustard-onion sauce over the meat and garnish with more rosemary leaves. Serve with potatoes or pasta alongside.
• Enjoy!

TUSCAN FLANK STEAK

Steps:

• Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
• Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
• Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
• Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
• Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.