Flank Steak With Lemon Shallot Marinade Recipes

GRILLED FLANK STEAK WITH LEMON BASIL MARINADE

Steps:

• In a large bowl, combine the first six ingredients. Add steak and turn to coat. Cover and refrigerate for 4-24 hours. , Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Slice steak diagonally.

MARINATED FLANK STEAK

Steps:

• In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
• Preheat grill for medium-high heat.
• Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

LEMON-HERB MARINATED FLANK STEAK

Steps:

• In a medium bowl, stir together oil, lemon juice, 2 teaspoons salt, and red pepper. Add parsley, basil, and garlic. Reserve 1⁄2 cup marinade for serving.
• Place steak in a large resealable plastic bag; pour remaining marinade over steak. Seal bag; refrigerate for at least 8 hours.
• Remove steak from bag; discard marinade. Let stand at room temperature for at least 30 minutes. Sprinkle steak with remaining teaspoons salt and black pepper.
• Preheat grill to medium-high heat (350° to 400°).
• Grill steak over direct heat, covered, turning occasionally, until desired degree of doneness is reached, about 8 minutes per side for medium. Remove from grill, and let stand for at least 5 minutes. Grill zucchini, red onion, and tomatoes over direct heat until grill marks form, about 5 minutes (use skewers, if desired).
• To serve, thinly slice steak across the grain. Drizzle with reserved 1⁄2 cup marinade. Serve with grilled zucchini, red onion, and tomato. Garnish with parsley and basil, if desired.

GRILLED FLANK STEAK WITH SHALLOT-GARLIC-ROSEMARY MARINADE

Steps:

• Marinade: Combine the shallot, garlic, olive oil and rosemary in a food processor. (roughly chop the ingredients before as the food processor will leave uneven chunks).
• Poke about 20 holes in the steak with a fork and repeat on the other side.
• Sprinikle the steak on both sides with 2 tsp kosher salt (or 1 tsp of table salt) Spread the marinade on both sides of the steak and refrigerate for 1 - 24 hours.
• Heat grill for about 10 minutes. Clean and re-season the grill with olive oil.
• With a papertowel, remove as much of the marinade as possible. (otherwise the garlic, shallot and rosemary would burn). Grind some fresh pepper over the steak.
• Sear 4 - 6 minutes on the first side. Turn and cook 3 - 4 minutes on the other side. Watch carefully as it can burn quite easily. With a paring knife, cut a small slit in the middle and check for doneness. Move to a cooler part of the grill and continue until rare.
• Remove from the grill while still pink -- cover with tinfoil and let sit for 5 minutes. (the steak will continue cooking while in the resting stage.
• Cut the steak across the grain.

FLANK STEAK WITH LEMON SHALLOT MARINADE

Steps:

• Pierce both sides of the flank steak all over with a fork; place meat in a 1-gallon resealable plastic bag.
• Pour the lemon juice in a small bowl and whisk in the soy sauce. Add shallots; whisk in the sesame oil. Pour about 2/3 cup of the marinade inot a microwave-safe container and refrigerate until needed.
• Pour remaining marinade into the bag with the flank steak and seal, pressing out any excess air. Refrigerate the steak overnight; turning once or twice to distribute the marinade evenly.
• Remove the steak from the marinade and discard the unused marinade.
• Grill or broil the steak until cooked to taste; about 3 to 4 minutes per side for rare.
• Let the steak rest for 5 minutes.
• Warm the reserved marinade in the microwave and place in a serving bowl.
• Cut steak against the grain into very thin slices.
• Serve with warmed marinade.

BAKED FLANK STEAK

Steps:

• First, marinate the flank steak for 6 hours or overnight. The meat is thin and it takes well to marinades so this will also add flavor and help tenderize the meat before it's cooked. Please don't skip this step!
• Place the flank steak in a gallon sized baggie and add in the red wine, olive oil, lemon juice, roughly chopped shallots, herbs salt and pepper. Close the bag, give it a gentle shake to mix around the ingredients. Place in fridge for at least 6 hours.
• Once the meat is marinated, line a baking sheet with foil. Using a pair of tongs, remove the flank steak from the baggie, gently shake off the excess marinade from the steak and lay flat on the baking sheet.
• Heat oven to BROIL. You will broil the flank steak for 6-7 minutes on each side. This cook time will produce about a medium to medium-well flank steak. Cook 4-6 minutes for more medium-rare steak. Beefs tender, juicy texture is optimum when cooked to medium rare 145°F to medium 160° F doneness. To determine the perfect doneness, a meat thermometer should be used.
• Once you take the flank steak out of the oven, wrap the flank steak up with foil and let rest for 10 minutes before slicing into it. Be sure to cut against the grain when slicing and serve with fingerling potatoes and a green veggie.
• Wash the potatoes, slice them in half and place in a large bowl. Drizzle with olive oil, salt and pepper. Place the potatoes on a baking sheet in an even layer, flesh side down and cook in the oven at 400°F for 20-25 minutes or until fork tender.
• Heat 2 Tbsp. olive oil in a large saucepan on the stove over medium-high heat. Add in 1 shallot, finely minced and cook until soft (1-2 minutes). Add in 1/2 cup wine and 1/2 cup beef broth, bring to a boil and cook until thickened and reduced, about 5-10 minutes. Strain the mixture into a bowl and season with salt, to taste, and honey. Pour over flank steak.

GRILLED FLANK STEAK WITH GINGER MARINADE

Steps:

• In a nonreactive dish or large resealable plastic bag, combine all ingredients except steak and mix thoroughly. Add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room temperature for 30 minutes. (If you are making ahead, cover, and place in refrigerator. Can be marinated up to 24 hours in refrigerator.)
• Once steak has marinated, remove from refrigerator and bring to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat. When pan is heated, remove steak from marinade, shake off excess, add to pan and cook for about 6 to 8 minutes per side for medium rare.
• Transfer to a cutting board, season with additional salt and freshly ground black pepper and let rest for 10 to 15 minutes. Slice thinly across the grain and serve.

GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE

Steps:

• In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
• Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.