Grilled Tender Flank Steak Recipes

GRILLED FLANK STEAK

Grilled Flank Steak image

A simple grilled flank steak is the ultimate quick weeknight dinner, and it's also great for feeding a crowd. The marinade gives it a ton of flavor.

Categories Barbeque dinner party Father's Day Fourth of July Summer grilled main dish meat

Time 45m

Yield 4-6 servings

Number Of Ingredients 7

Ingredients

1/4 c. olive oil
1/4 c. Worcestershire sauce
2 tbsp. red wine vinegar
2 tbsp. brown sugar
2 lb. flank steak
1/2 tsp. kosher salt
1/2 tsp. ground black pepper

Steps:

Whisk together the olive oil, Worcestershire sauce, red wine vinegar, and brown sugar in a large baking dish. Place the steak in the baking dish and turn a few times to coat. Cover and refrigerate for 30 minutes.
Heat a grill or grill pan over medium-high heat (about 400˚ to 450˚). Remove the steak from the marinade and pat dry. Sprinkle all over with salt and pepper. Place the steak directly over the flame and cook until a thermometer reads 135˚ in the thickest part (for medium rare), 3 to 5 minutes on each side. Remove from the heat and transfer to a cutting board. Let rest for 5 minutes, then slice against the grain. Serve immediately.

TENDER FLANK STEAK

Tender Flank Steak image

Marinated flank steak cooked on the BBQ. The most tender and flavorful steak! You may want to add a pinch of salt if you are using light soy sauce.

Provided by Renee Manz

Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes

Time 8h20m

Yield 4

Number Of Ingredients 4

Ingredients

¼ cup soy sauce
¼ cup Worcestershire sauce
1 tablespoon chopped garlic
1 (1 pound) flank steak

Steps:

Whisk soy sauce, Worcestershire sauce, and garlic together in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator 8 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove flank steak from the marinade; shake to remove excess moisture. Discard remaining marinade.
Cook steak on the grill until beginning to firm and is hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Slice against the grain of the meat to serve.

Nutrition Facts : Calories 124.9 calories, Carbohydrate 5.2 g, Cholesterol 25.2 mg, Fat 4.6 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 1.9 g, Sodium 1095.1 mg, Sugar 2 g

TENDER FLANK STEAK

Tender Flank Steak image

"This mildly marinated flank steak is my son's favorite," reports Gayle Bucknam of Greenbank, Washington. "I usually slice it thinly and serve it with twice-baked potatoes and a green salad to round out the meal. Leftovers are great for French dip sandwiches."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup soy sauce
2 tablespoons water
3 garlic cloves, thinly sliced
1 tablespoon brown sugar
1 tablespoon canola oil
1/2 teaspoon ground ginger
1/2 teaspoon pepper
1 beef flank steak (1 pound)

Steps:

In a shallow dish, combine the first seven ingredients; add steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally., Drain and discard marinade. Grill, covered, over medium-hot 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°).

Nutrition Facts : Calories 209 calories, Fat 11g fat (0 saturated fat), Cholesterol 59mg cholesterol, Sodium 326mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

GRILLED FLANK STEAK

Grilled Flank Steak image

Provided by Eddie Jackson

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup canola oil, plus more for the grill
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes of Worcestershire sauce
Kosher salt and freshly ground pepper
2 pounds flank steak

Steps:

Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

GRILLED FLANK STEAK

Grilled Flank Steak image

Serve this grilled flank steak with salad and vegetables.

Provided by Dianne Corbett Balach

Time 4h15m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup olive oil
¼ cup lemon juice
2 cloves garlic, minced
1 tablespoon dried minced onion
1 ½ teaspoons flavor enhancer (such as Accent®)
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon white sugar
½ teaspoon dry mustard
½ teaspoon dried rosemary
¼ teaspoon ground ginger
1 (1 pound) flank steak

Steps:

Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.

Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g

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