The Ultimate Flank Steak The Original Recipes

THE BEST GRILLED 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.
• Heat grill or start charcoals - aiming for high heat (about 400 degrees).
• Remove steak from bag, and sprinkle with garlic powder.
• Cook steak on very hot grill, flipping every 4-5 minutes.
• Wipe a little olive oil on the grill's grates before adding steak.
• For medium rare steak, the steak will cook for about 10 minutes (this will vary depending on your grill, how hot it is outside, if it is windy, etc so be sure to check your steak and how quickly it's cooking).
• For a steak that is medium all the way to well done, cook the steak directly over the heat, flipping twice, for 10 minutes as listed above - and then move slightly away from the heat (to a higher rack, or spot where the flames aren't directly underneath) so it will continue to cook to your preferred doneness without becoming too charred.
• Remove from grill when steak is at your preferred doneness.
• 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!

THE BEST MARINATED GRILLED FLANK STEAK RECIPE

Steps:

• To a small food processor add garlic clove, fresh cilantro, red wine vinegar, lime juice, olive oil, smoked paprika, cumin, red pepper flakes, salt, and pepper to taste. Blend until cilantro is finely diced.
• Add flank steak to a large ziplock bag or medium bowl. Pour 3/4 of marinade over steak, reserve remaining marinade for later. Move steak around to cover in marinade. Let sit for 1 hour or overnight (for best results)
• Heat grill to medium high heat, about 375-400 degrees F.
• Spray grill grates with cooking spray or rub down with oil soaked rag.
• Place marinaded flank steak on grill. Grill each side for 4-5 minutes.
• Remove from grill and let rest for 5 minutes to let the juices redistribute.
• Slice and serve with remaining marinade.

HOW TO COOK THE PERFECT FLANK STEAK

Steps:

• Rub the flank steak on both sides with oil and season with salt and pepper. Let the steak rest on the counter at room temperature for 10 minutes.
• Heat skillet or griddle on medium heat. Hover your hand over the skillet or grill a couple of inches to ensure that it is nice and hot.
• Slowly lay the flank steak on skillet or griddle. Let it cook for about 3-4 minutes. Flip the flank steak and cook for another 3-4 minutes or until it reaches your preferred doneness (125F for rare - 130F for medium rare - 135F for medium).
• Take the flank steak off the skillet and let rest for 5 minutes before slicing. Carve the steak into thin slices against the grain.
• Serve.

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!

MARINATED FLANK STEAK

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.

FLANK STEAK

Steps:

• 1. Combine the marinade ingredients in a nonreactive bowl. Add the flank steaks and coat well with the marinade.
• 2. Marinate the steaks, covered, in the refrigerator for 30 minutes or overnight, turning once. Remove from the marinade and pat dry.
• 3. Broil or grill the steaks over high heat, 3 inches from the heat source, for 4 minutes per side for medium-rare meat. Remove to a cutting board and let rest for 10 minutes.
• 4. To serve, slice thinly on the diagonal and arrange on a board or platter.

BRAISED FLANK STEAK IN THE OVEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with foil.
• Whisk water, steak sauce, and soup mix together in a small bowl. Pour a little into the bottom of the prepared pan. Add the steak, then the remaining sauce. Cover with foil.
• Bake in the preheated oven until tender and hot and slightly pink in the center, 1 to 2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

THE ULTIMATE FLANK STEAK - THE ORIGINAL RECIPE

Steps:

• This steak is best served with the center red/pink, it is at it's most tender state at that point.
• Place steak in sealable plastic bag.
• Add remaining ingredients, except butter, and place in refrigerator for 6 to 12 hours to marinate.
• Turn bag over at least four times during marination.
• Grill over hot hardwood coals, basting frequently with marinade, for about 8-10 minutes a side.
• Check for doneness.
• When done cut steak on diagonal across the grain.
• Serve with remaining marinade that has been heated to a boil with butter added.
• The flavors can be intensified by using your favorite smoking chips on the cooking coals (I use sassafras, hickory, or apple).
• Leftovers make excellent sandwiches when topped with bacon, tomato and melted cheese (Swiss, Cheddar, Smoked Gouda or Blue) and remaining marinade drizzled on top.
• I store the leftovers in the marinade to keep the steak moist and flavorful.

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.