Loaded Flank Steak Recipes

ROLLED FLANK STEAK

Steps:

• Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
• Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
• Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
• Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

THE BEST EASY OVEN ROASTED GARLIC FLANK STEAK RECIPE

Steps:

• Lay flank steak out flat, trim any extra fat or silver skin.
• Generously season steak with salt and pepper.
• Add olive oil, herbs, lemon zest and juice, and diced garlic to a large bowl or (preferably) a large plastic bag and mix well.
• Add steak to bag and let marinate for 40 minutes up to two hours.
• Preheat oven to 500 degrees (or 450 - as high as your oven broiler can go.)
• Add large cast iron pan or skillet to oven. If you don't have a pan or cast iron griddle large enough for your steak, you can use a heavy baking sheet lined with foil. (Cast iron will get best results, but don't worry if you don't have it.) Make sure pan is close to broiler, but not touching (I give about 5" to make sure my steak has room under the broiler since I have a gas flame broiler and don't want to start a fire from spattering fat.) Let pan get scorching hot before adding steak to it for the best texture.
• Remove steak from bag, and sprinkle with garlic powder.
• Cook steak in oven for 8 minutes, then flip to other side and cook another 8.
• Continue to cook until steak has reached desired doneness: 125 degrees with a digital thermometer inserted into the fattest part of the steak will give you a rare steak. 135 degrees will get you medium rare, 155 for medium well, and 165 degrees for well done.
• When your steak is done to your taste, remove from oven.
• Place a small piece of foil over the steak to "tent" it and let it finish carryover cooking as it rests for 10 minutes.
• When steak has rested for at least 10 minutes (don't rush - if you cut it right off the grill the steaks juices will all run out), slice it width-wise (so you have lots of thin strips instead of just a few long strips) against the grain - which is essential to keeping the steak from being too chewy or tough.
• Serve immediately and enjoy!

LOADED STEAK SHEET PAN NACHOS

Steps:

• Using your immersion circulator, heat your water bath to your desired temperature. I chose 129 F for medium-rare, but I wouldn't go higher than 140 F (medium). Place the steak inside of a sous vide bag, and cook the meat for about 45 minutes. If frozen, cook 90 minutes.
• When the meat is done, remove it from the bag and let it cool for about 20 minutes. Pat it dry with paper towels, because any moisture left on the surface will impede browning when you sear it. Drizzle one side with a little vegetable oil and season liberally with kosher salt and black pepper.
• Place a large cast iron skillet over high heat, and add two tablespoons of vegetable oil. When the oil is smoking, sear the seasoned side of the steak for about 3 to 4 minutes. Season the side of the steak facing toward you. Both sides should take about 3-4 minutes for a good brown crust. If your steak is thinner than 1-inch, adjust searing times so you don't overcook the steak.
• Preheat oven to 400 F.
• Prep all of your toppings so they're ready to go. If you'd like to thin out your sour cream so that it's able to be drizzled, just add some lime juice to it and mix it well until you've reached your desired consistency. Otherwise, just add small dollops of it all over the finished nachos.
• Layer tortilla chips in a large sheet pan, it's okay if a few overlap. Sprinkle cheese all over the chips. Place sliced jalapeños over the chips, making sure each chip gets at least one. Place the chips in your preheated oven for about 8 to 12 minutes, or until the cheese is melted and bubbly, and the chips are toasting around the edges. Be careful not to burn them. By now, your meat should be rested and you can now slice it.
• When the chips are ready, remove them from the oven and quickly build your nachos. Layer the chopped up steak, thinly sliced onion, tomato chunks, avocado, beans (if using), sour cream, cilantro, and hot sauce. Place wedges of juicy lime in convenient areas of the nachos, and dig in. Things will get messy, but who cares? This stuff is delicious. Enjoy.

LOADED FLANK STEAK

Steps:

• In a small bowl, beat the first 5 ingredients. Cut a pocket horizontally in steak; fill with butter mixture., Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-7 minutes on each side. Let stand 5 minutes before serving. To serve, slice across the grain.

LOADED FLANK STEAK

Steps:

• In a small bowl, combine first 5 ingredients.
• Cut a deep slit in the steak, forming a pocket.
• Stuff butter mixture into slit.
• Grill steak, covered, over medium heat for 5-7 minutes per side.
• To serve, slice thinly across grain.