Italian Flank Steak Recipes

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.

ITALIAN MARINATED FLANK STEAK

Steps:

• Place the flank steak in a 9×13 pan. In a small bowl, whisk together the olive oil. lemon juice, garlic, oregano, rosemary, thyme, Worcestershire sauce, salt and pepper. Evenly pour the marinade over the flank steak and rub it in, making sure to get the steak completely covered. Cover with foil.
• Refrigerate and allow to marinate for 4 to 24 hours.
• Remove the flank steak from the marinade and remove any excess marinade. Preheat your grill to medium-high heat. Grill the flank steak for 5-8 minutes on each side, or until desired doneness is achieved. Use a meat thermometer to best monitor this. 145 degrees for medium.
• Allow the steak to rest for about 5-10 minutes before thinly slicing against the grain and serving. Enjoy!

ITALIAN FLANK STEAK

Steps:

• In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent. Remove and let cool.
• Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long. Lightly season with salt and freshly ground black pepper.
• Place carrots, red bell peppers, sun-dried tomato, and green onions in separate layers over the first 5 inches of the steak lengthwise. Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley.
• Roll flank steak, starting with end that has vegetables, firmly without pushing out vegetables. Secure rolled steak with skewers.
• To a rimmed plate stir the flour and Italian seasoning together and dredge the rolled flank steak, coating evenly.
• Preheat oven to 300 degrees F.
• In a medium saute pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown. Remove the flank steak from the pan and place on a baking sheet. Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer.
• Place the saute pan back on burner and deglaze with the white wine. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture continue to reduce for 2 more minutes. Remove the steak from the oven and let rest. Slice on the bias 1/2-inch, shingle out, and top with sauce.

FLANK STEAK, ROLLED ITALIAN STYLE

Steps:

• Pound flank steak to about 1/4 thick and as square as possible.
• Slightly score cross grain with sharp knife (this will help it roll easier).
• In small bowl add minced garlic, oil and vinegar pour over steak and marinade overnight.
• Preheat oven to 350°F.
• Place steak on plastic wrap on counter, scored side down!
• Place baby spinach on steak followed by thin strips of red bell pepper, sprinkle with cheese,salt and pepper leaving 1/4 diameter around steak.
• Tightly roll steak and secure with twine or toothpicks.
• Bake 40-50 minutes or until desired doneness.
• let sit 10 minute before cutting into 3/4" rounds.
• This goes well with mashed potatoes and a green veggie.
• Note: Can be rotisserie grilled about 30 minutes; let sit 10 before slicing.

FLANK STEAK PINWHEELS

Steps:

• In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.
• Preheat the oven to 350 degrees F (175 degrees C).
• Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the flat side of the knife to make a paste.
• Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, bread crumbs, spinach, and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow glass baking dish.
• Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.

ITALIAN FLANK STEAK

Steps:

• In a small bowl, combine the salad dressing mix, oil and lemon juice. Brush onto both sides of the steak, place in shallow dish. Cover and marinate overnight.
• Preheat your grill or oven, whatever you prefer. Grill or broil to desired doneness.
• 145 medium rare, 160 medium, 170 well done.
• Personal note: this cut of meat is tough, so you MUST slice it thinly, across the grain. Also, it really is best cooked to no more than medium rare. My personal preference is just under med rare.

ITALIAN MARINATED FLANK STEAK

Steps:

• Combine all ingredients in a freezer bag. Remove air and either marinate 2 hours or freeze.
• Defrost bag in fridge. Preheat gas grill to high heat. Grill steak 6 to 7 minutes per side (or broil in oven).
• Remove steak from grill and let rest 5 minutes before slicing to preserve juices.
• While steak is cooking, cook peppers and onions in remaining dressing in a large skillet until tender.
• Thinly slice meat on an angle, cutting across the grain. Serve with sautéed peppers and onions.