Pioneer Womans Perfectly Grilled Flank Steak Recipes

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

GRILLED FLANK STEAK

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.

GRILLED 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.

DRUMMOND GRILLED RIB-EYES

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Put the steaks on a platter and brush one side with half of the melted butter. Sprinkle on half of the seasoned salt, lemon and pepper seasoning and garlic salt.
• Grill the steaks seasoning-side down for 2 minutes. Brush the top side with the remaining butter and sprinkle on the remaining seasoned salt, lemon and pepper seasoning and garlic salt. Flip the steaks and cook on the other side for 2 minutes for rare. (For medium-rare, cook 3 minutes per side.) Remove to a platter and rest for 5 minutes before serving.

5-INGREDIENT MARINATED FLANK STEAK WITH COCONUT CURRY RICE

Steps:

• Pat the flank steak dry and place it in a 9-by-13-inch baking dish. Set aside.
• Blend the coconut milk, red curry paste and cilantro stems in a blender on high until fully incorporated and the cilantro stems are very finely chopped. Pour 1 cup of the coconut curry mixture into a large liquid measuring cup and set aside. Pour the remaining mixture over the steak and coat on both sides. Cover the steak and marinate at room temperature for 30 minutes.
• Stir 1 1/2 cups water into the reserved 1 cup of coconut curry mixture and transfer to a medium saucepan. Season with 1 teaspoon salt and cook over medium-high heat until boiling. Stir in the rice and bring the mixture to a boil once again. Stir the rice, then reduce the heat to low, cover and cook for 15 minutes.
• Heat a grill pan over medium-high heat. Remove the steak from the marinade and drain well on a paper towel-lined sheet pan. Pat the steak with paper towels to remove any excess marinade. Drizzle one side of the steak with about 1 tablespoon oil and use a silicone brush to spread it evenly over the steak. Season with salt and pepper. Transfer the steak to the grill pan, seasoned-side down. Coat the top with about 1 tablespoon oil and season with salt and pepper. For medium rare, grill the steak for 6 minutes per side. Transfer to a rimmed baking sheet and let rest for 10 minutes.
• Chop 1/2 cup of the reserved cilantro leaves. Remove the lid from the rice, add the chopped cilantro and fluff with a fork.
• Slice the steak against the grain and serve with the rice. Garnish with more chopped cilantro.

PIONEER WOMAN'S PERFECTLY GRILLED FLANK STEAK

Steps:

• Place flank steak in a large plastic storage bag. Combine marinade ingredients and pour over flank steak. Marinate in the refrigerator for several hours to overnight. Set grill to high heat and cook about 2 to3 minutes per side or until desired doneness, to internal temperature of at least 145 degrees F. Allow meat to rest for 10 minutes, then slice thinly against the grain. Serve slices of meat alongside Bush's Texas Ranchero Grillin' Beans. Number of servings: 6 to 8 Preparation time: 10 mins Cook time: 4 to 6 mins