SOY-MARINATED FLANK STEAK
Serve these flavor-packed steaks with Tomato Salad with Olives and Lemon Zest or Marinated Zucchini with Mint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a 9-by-13-inch baking dish, whisk together soy sauce, sugar, vinegar, Worcestershire, mustard, red-pepper flakes, and pepper. Place steak in dish and cover dish tightly with plastic wrap. Swirl dish so that marinade coats the top of steak. Refrigerate 1 to 2 hours, turning steak occasionally.
- Heat grill to high. Remove steak from marinade, letting excess drip off. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.
- Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, brush with glaze, and grill until medium-rare, 6 minutes more. Let rest 8 to 10 minutes before slicing.
Nutrition Facts : Calories 300 g, Fat 11 g, Protein 35 g
BALSAMIC MARINATED FLANK STEAK
Beef flank steak is marinated in a balsamic vinegar, herb, and mustard mixture then cooked to your preferred doneness on the grill.
Provided by Beef. It's What's for Dinner.
Categories Trusted Brands: Recipes and Tips Beef. It's What's for Dinner
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
- Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.
Nutrition Facts : Calories 144.5 calories, Carbohydrate 2.3 g, Cholesterol 26.9 mg, Fat 8.6 g, Protein 13.7 g, SaturatedFat 2.3 g, Sodium 87.2 mg, Sugar 1.8 g
MARINATED FLANK STEAK
This marinated flank steak recipe will have everyone singing your praises, begging for the recipe and coming back for seconds and thirds. The flank steak marinade creates melt-in-your-mouth tender, juicy steak with complex savory, tangy, sweet and spicy notes. The marinade is made with soy sauce, balsamic, lemon juice, brown sugar and seasonings that infuse the steak with tons of flavor. And the best part of grilled flank steak? It's SO easy with zero clean up! Marinate then grill - that's it! (I've also included oven and stove top instructions.) Flank steak is also extremely versatile and can be served up with your favorite sides like mashed potatoes and fruit salad or in salads, wraps, pasta, sandwiches and more.
Provided by Jen
Categories Main Course
Time 29m
Number Of Ingredients 11
Steps:
- Whisk marinade ingredients together in a freezer size ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
- Marinate in the refrigerator at least 2 hours or up to 12 hours.
- Preheat outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed).
- Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.
- Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into thin strips against the grain (perpendicular to the long strands) or ½-inch cubes. Drizzle with the 2 tablespoons reserved marinade.
MARINATED FLANK STEAK
Since I absolutely love marinated flank steak, I've tried several recipes. This is sort of a conglomeration of all the best!
Provided by erinBOberrin
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all marinade ingredients in large ziploc bag.
- Score steak by making shallow diagonal cuts across steak.
- Add steak to bag, seal bag.
- Refrigerate at least 2 hours (up to 24 hours).
- When ready to cook, remove steak from bag.
- You can either grill or broil it.
- 12 to 14 minutes or to desired doneness (160 degrees F for medium doneness).
- If you want to serve the marinade as a sauce, bring it to a boil in a small saucepan, reduce heat.
- Simmer 5 minutes.
MARINATED FLANK STEAK
A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.
Provided by GUYCON
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g
GRILLED MARINATED FLANK STEAK
Marinated flank steak makes dinner an ace in the hole. Mix a quick marinade with soy sauce, honey, garlic, and pepper for a grilled flank steak recipe you'll go to again and again.
Provided by Elise Bauer
Categories Grill Flank Steak Grill Steak
Time 2h30m
Yield 6
Number Of Ingredients 9
Steps:
- Prepare your grill: Prepare the grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side, and you can only hold it there for about a second.
- Rest the steak: When the steak has cooked to your liking, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.
Nutrition Facts : Calories 185 kcal, Carbohydrate 13 g, Cholesterol 11 mg, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, Sodium 780 mg, Sugar 12 g, Fat 13 g, ServingSize Serves 6, UnsaturatedFat 0 g
MUSTARD-MARINATED FLANK STEAK
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 4 to 5 servings
Number Of Ingredients 8
Steps:
- Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat.
- In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight.
- Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade.
- Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot.
BEST FLANK STEAK MARINADE
Steps:
- Add all ingredients except the steak to a mixing bowl. Whisk together until fully combined.
- Pierce the flank steak with a fork all over, and then place in the bowl*.
- Turn the steak several times to coat thoroughly.
- Cover the bowl with plastic wrap and place in the fridge for 2-24 hours.
- Remove from the fridge 30 minutes before grilling. Take the steak out of the marinade and remove excess moisture with paper towels. Discard the marinade**.
- Preheat grill for medium-high heat, about 400°F (204°C).
- Spray the grill grates with cooking oil spray.
- When hot, place flank steak on the grill.
- Grill the first side for 1 minute to sear. Then flip the steak and grill 1 minute on the other side.
- Continue cooking for 2-3 minutes per PER SIDE to desired doneness***, flipping every minute for even cooking.
- Remove to a cutting board and let the steak rest covered with aluminum foil for 5 minutes (this is so the juices retreat into the meat).
- Slice thinly against the grain to serve.
Nutrition Facts : Calories 270 kcal, Carbohydrate 8 g, Protein 32 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 444 mg, Sugar 6 g, ServingSize 1 serving
MARINATED FLANK STEAK
An Asian-style marinade flavors this tender grilled steak from Isabel Fowler of Fairbanks, Alaska. It's an ideal summer entree, but you can enjoy it year-round...just broil it indoors instead.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Score surface of the steak, making diamond shapes 1/2 in. deep. In a shallow dish, combine the remaining ingredients; add steak and turn to coat. Cover; refrigerate for at least 2 hours, turning occasionally., Drain and discard marinade. Grill steak, covered, over medium 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°). Let stand for 10 minutes. To serve, thinly slice across the grain.
Nutrition Facts : Calories 204 calories, Fat 12g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 219mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
MARINATED FLANK STEAK
In this simple steak dish, the marinade is strained and cooked down to become the sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a shallow dish, whisk lemon juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper.
- Pierce steak all over with a fork; toss in marinade. Marinate 30 minutes, turning once.
- In a cast-iron skillet, heat remaining tablespoon olive oil over high until smoking. Remove steak from marinade; cook until browned, 4 to 5 minutes per side for medium-rare. Rest, covered, 5 minutes.
- In a saucepan, bring marinade to a boil; strain into serving dish.
MARINATED FLANK STEAK
This is a favorite of mine that I found in the Eating For Life Cookbook. This cookbook is a helpful tool when participating in the Body For Life program. Keep in mind that the Body For Life program equates a protein portion to the size of your palm, so the portion size maybe small for someone not participating in this program. I absolutely love this recipe because it doesn't taste like it would be healthy, but it is.
Provided by Fab4mom
Categories Meat
Time P1DT45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in a small bowl.
- Pierce both sides of the flank steak with a fork.
- Place steak and mixed ingredients into a large size Ziploc bag.
- Refrigerate 4 hours minimum, but overnight for the best flavor.
- Preheat broiler or grill. (I have never grilled this steak, but I am sure it would be excellent grilled.)
- Place broiler pan in oven for one minute.
- Place the marinaded steak on the heated broiler pan.
- Broil in oven on top rack for about 6 minutes per side for medium-well doneness.
- Let steak cool for a few minutes and then slice across the grain into very thin slices( 1/8" approx.).
Nutrition Facts : Calories 335.9, Fat 17.6, SaturatedFat 6.3, Cholesterol 115.9, Sodium 1459.8, Carbohydrate 3.5, Fiber 0.4, Sugar 1.1, Protein 39
SOY-MARINATED FLANK STEAKS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 main-course servings
Number Of Ingredients 8
Steps:
- Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.
- Remove the steak from the marinade and pat dry with paper towels.
- Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.
- Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve.
More about "marinated flank steak recipes"
MARINATED FLANK STEAK RECIPE - ADD A PINCH
From addapinch.com
5/5 (4)Total Time 17 minsCategory Main CourseCalories 331 per serving
- Place flank steak in a glass or non-reactive flat dish. Mix together balsamic vinegar and Worcestershire sauce and pour over steak. Sprinkle steak seasoning on top of steak. Cover with plastic wrap and refrigerate 6-8 hours or overnight.
- Remove the dish with flank steak from the refrigerator and allow to sit about 30 minutes at room temperature before grilling.
- Preheat grill or grill pan to high heat. Brush with canola oil to prevent the steak from sticking. Place steak onto the grill or grill pan and cook on one side for about 3 minutes, until browned. Turn and grill the other side for about 3 more minutes. Reduce the heat to medium-low or move the steak to a cooler area of the grill and cook another 5 minutes until the steak reaches medium rare, 130º F - 140º F. Transfer to a cutting board, cover with foil and allow to rest for about 10-15 minutes. Thinly slice and serve.
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- In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
- Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
- Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.
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- Heat grill to high heat. Once the grill is hot, remove the steak from the bag of marinade (you can discard the marinade) and lay it on the grill.
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- Add all ingredients except flank steak to blender and run until smooth, reserve 1 cup for basting and dipping.
- Pour remaining marinade over steak and refrigerate in a shallow pan or ziploc bag at least overnight, or up to three days. (Or you can freeze your steak in the marinade for later!)
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