Garlicchileflanksteak Recipes

GARLIC-GRILLED FLANK STEAK

Steps:

• Heat grill to medium-high heat.
• Mix garlic and seasonings; rub evenly onto both sides of steak.
• Grill steak 5 min. on each side. Continue grilling 10 min. or to medium doneness (160°F), turning and brushing occasionally with barbecue sauce.
• Cut steak across the grain into thin slices.

GARLICKY BALSAMIC FLANK STEAK

Steps:

• Using a tenderizing tool, pierce flank steak on both sides; set aside.
• Place all marinade ingredients in a small bowl and whisk until slightly thickened.
• Pour marinade into a large zipper freezer bag and add the steak. Turn bag several times to coat the meat. Place in the refrigerator and marinate at least 2 hours, preferably overnight.
• Heat outside BBQ grill (or indoor broiler) to high heat. Cook steak 8 minutes each side for rare, 10 minutes each side for medium. FYI flank steak is too tough to do well done IMO.
• Remove steak from grill and tent with foil. Let rest 10 minutes before slicing. Remember to slice across the grain in about 1/2-inch slices cutting on an angle for best presentation.

GRILLED TEQUILA-GARLIC-LIME FLANK STEAK

Steps:

• Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, black pepper and cumin in a resealable gallon-size plastic bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator and let marinate at room temperature another 30 to 45 minutes.
• Preheat a grill to medium high. Remove the steak from the marinade. Put the marinade in a small saucepan and bring to a boil, then strain and reserve.
• Place the steak on the grill. Cook for 4 minutes, turn 180 degrees and cook for 3 more minutes (to create crosshatch grill marks). Flip and finish cooking for 3 to 6 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, loosely covered with foil, for 5 minutes.
• Slice the steak against the grain and serve immediately with the reserved marinade.

GRILLED TEQUILA GARLIC LIME FLANK STEAK

Steps:

• Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
• Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
• Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
• Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
• Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.