Marinated Flank Steak Food

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GRILLED MARINATED FLANK STEAK



Grilled Marinated Flank Steak image

Flank steak, a flavorful yet affordable cut of beef, gets a salty-sweet boost from Michael Ruhlman's wonderful marinade. It also gives the meat a nice charred flavor, with or without an outdoor grill: as the marinade caramelizes, it creates aromatic smoke that infuses the meat, right in the hot pan. (Note: Allow 8 hours to fully marinate the steak.)

Provided by Michael Ruhlman

Categories     main-dish

Time 10h

Yield 6 servings

Number Of Ingredients 10

1/2 cup ketchup
1/2 cup soy sauce
1/4 cup light or dark brown sugar, firmly packed
1/2 tablespoon onion powder
1 tablespoon ground ginger
1 tablespoon Worcestershire sauce
3 cloves garlic
1 1/2 pounds flank steak
Cherry tomatoes, for garnish
Greens, for garnish, such as watercress or arugula

Steps:

  • Marinade: Into a zip-top bag, add ketchup, soy sauce, brown sugar, onion powder, ground ginger, and Worcestershire sauce. Trim away the root end of garlic cloves, smash with the flat side of a knife, and discard the peel. Smash again, then roughly chop and add to the bag. Close the bag and mix the marinade. Makes about 1¼ cups. (Marinade will keep for up to 1 week in the refrigerator and up to 1 month in the freezer.)
  • Steak: Place steak into the bag with the marinade. Press out as much air as possible, seal the bag, and distribute the marinade around the meat. Let marinate for at least 1 hour at room temperature or, optimally, up to 8 hours to overnight in the refrigerator. (Note: If grilling after 1 hour of marinating, reserve the marinade to baste the steak during grilling.)
  • If the steak has been marinating in the refrigerator, bring it to room temperature before grilling, about 1 hour.Preheat grill pan (or outdoor grill) to medium-high heat. When grill pan is smoking hot, remove steak from marinade and lay it flat on the grill. Let cook for 4-5 minutes, largely undisturbed, pressing down on the meat to enhance grill marks if you wish. After 4-5 minutes, the steak should be lightly charred and no longer adhere to the grill. Lift and rotate steak about 60 degrees to create cross-hatched grill marks; let cook another 2-3 minutes. Finally, flip and repeat process on the other side, 7-8 minutes. (Total grilling time will be 15-16 minutes.)
  • After 15-16 minutes, steak should be medium-rare. Meat should feel firm to the touch at the thickest part (alternatively, a meat thermometer should register 125 F at the thickest part of the steak). Transfer steak to a wire rack fitted over a rimmed baking sheet. Let rest to allow the juices to redistribute in the steak, 15 minutes.
  • After the steak has rested, transfer to a cutting board. Find the grain of the meat, then thinly slice against the grain on a bias. Garnish with cherry tomatoes and greens, and serve immediately.

MARINATED FLANK STEAK



Marinated Flank Steak image

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

½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon ground black pepper
1 ½ pounds flank steak

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

ULTIMATE FLANK STEAK MARINADE



Ultimate Flank Steak Marinade image

I adapted this from a recipe I got off the myrecipes.com site. It is a wonderful marinade for flank steak. The great thing about this recipe is that you can serve the steak alone and it is still flavorful or you can top with yoru favorite sauce. Marinade time (3 hours to overnight) is not included in prep time. I hope you enjoy!

Provided by KimmieCat1

Categories     Steak

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

2 garlic cloves
1 tablespoon fresh thyme or 2 teaspoons dried thyme
4 tablespoons soy sauce
2 tablespoons olive oil
salt & pepper
1 1/2 lbs flank steaks

Steps:

  • 1. Place garlic, salt, pepper, and thyme on a cutting surface adn use a large knife to chop together until mixed.
  • 2. Transfer mixture to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients.
  • 3. Place steak in the bag and seal. Turn several times to coat meat.
  • 4. Refrigerate, turning several times, for at least 3 hours and up to overnight.
  • 5. To cook meat: preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from bag and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife. If juices run red, broil 1 to 2 minutes longer, until instant-read thermometer reads 140 degrees F (for medium rare). Let steak rest for 10 minutes. Working against the grain, cut into thin slices with a knife.

Nutrition Facts : Calories 354, Fat 20.9, SaturatedFat 6.8, Cholesterol 115.7, Sodium 1097.8, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 38.1

MARINATED FLANK STEAK



Marinated Flank Steak image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h40m

Yield 8

Number Of Ingredients 9

2 cloves garlic, smashed
2 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons balsamic vinegar
1/2 cup beer
1 tablespoon ginger, chopped
2 - 3-pounds flank steak
Salt
Pepper

Steps:

  • In a small bowl combine garlic, mustard, honey, balsamic vinegar and beer. Stir in ginger. Place steak in baking pan and pour marinade over and toss to coat. Cover with plastic wrap and refrigerate overnight. Remove from pan and season with salt and pepper. Grill on barbecue or cast iron pan for 3 - 5 minutes per side depending on desired degree of doneness. Slice thinly and serve.

MARINATED FLANK STEAK WITH BLUE CHEESE SAUCE



Marinated Flank Steak with Blue Cheese Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 1/4 pounds beef flank steak
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
2 cloves garlic, minced
2 tablespoons crumbled blue cheese
2 tablespoons lowfat buttermilk
Dash Worcestershire sauce
1 medium red onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 radicchio leaves
2 tablespoons fresh chopped parsley leaves

Steps:

  • Place the steak pieces between 2 pieces of plastic wrap or parchment and pound to 1/4- inch thickness. Cut into 4 equal pieces, diagonally, against the grain.
  • In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator.
  • In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside.
  • Spray a large grill pan with cooking spray and preheat over medium-high heat. Cut the onion into 1/4-inch rounds brush both sides with the remaining tablespoon of oil and grill 6 minutes per side. Separate into rings and set aside.
  • Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare.
  • Arrange 3 radicchio leaves and a pile of onions on each serving plate. Top with a piece of steak. Drizzle with blue cheese sauce and top with a sprinkling of parsley.

MARINATED SIRLOIN STEAK



Marinated Sirloin Steak image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 7

beef sirloin steak, boneless, about 1 pound
1 cup lemon-lime soda
3/4 cup olive oil
3/4 cup soy sauce
1/4 cup lemon juice
1 teaspoon garlic powder
1 teaspoon horseradish

Steps:

  • In a large resealable bag, combine lemon-lime soda, olive oil, soy sauce, lemon juice, garlic powder, and horseradish. Add steak and turn to coat. Seal and refrigerate for 8 hours or overnight.
  • Drain and discard marinade. Grill steaks, covered, over medium heat for 4-6 minutes on each side.

MARINATED FLANK STEAK



Marinated Flank Steak image

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

1/4 cup honey
1/2 cup reduced sodium soy sauce
1/4 cup canola oil
1/4 cup teriyaki sauce or 1/4 cup teriyaki marinade
4 garlic cloves, minced
1 teaspoon gingerroot, minced
1 lb flank steak

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.

BALSAMIC MARINATED FLANK STEAK



Balsamic Marinated Flank Steak image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 Servings

Number Of Ingredients 8

1 beef Flank Steak (about 1-1/2 pounds)
Salt & pepper
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1 1/2 teaspoons Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon sugar

Steps:

  • 1)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. 2)Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3)Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

MUSTARD-MARINATED FLANK STEAK



Mustard-Marinated Flank Steak image

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 4 to 5 servings

Number Of Ingredients 8

1 flank steak (2 to 2 1/2 pounds)
1/3 cup dry white wine
1/3 cup good olive oil
1/3 cup Dijon mustard
Kosher salt and freshly ground black pepper
1/3 cup chopped shallots (2 shallots)
1 tablespoon minced garlic (3 cloves)
2 tablespoons coarsely chopped fresh tarragon leaves

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.

SOY-MARINATED FLANK STEAKS



Soy-Marinated Flank Steaks image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 main-course servings

Number Of Ingredients 8

1 flank steak, about 11/2 pounds
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons vegetable oil
4 cloves garlic, crushed
1 teaspoon sugar
Freshly ground pepper

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.

MARINATED FLANK STEAK



Marinated Flank Steak image

A recipe from the Comfort Food diet cookbook of Taste of Home. It was so yummy. My steaks were in the marinade maybe only 5 hours.

Provided by Boomette

Categories     Lemon

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons canola oil
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon instant minced garlic
1 tablespoon all purpose Greek seasoning
1 tablespoon brown sugar
1 teaspoon onion powder
1 1/2 lbs beef flank steak

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients; add the steak. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
  • Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broi 4 inches from heat 9-11 minutes on each side (for us it was maybe 8 minutes total (on the bbq), it depends on the thickness of your steaks).
  • To serve, thinly slice across the grain.

MARINADE FOR FLANK STEAK



Marinade for Flank Steak image

Make and share this Marinade for Flank Steak recipe from Food.com.

Provided by L DJ3309

Categories     Meat

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 8

3/4 cup oil
2 tablespoons Worcestershire sauce
1/2 cup soy sauce
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dry mustard
2 tablespoons lemon juice
1 teaspoon parsley

Steps:

  • Mix oil, Worcestershire sauce, soy sauce, vinegar, garlic, mustard,lemon juice and parsley together in a large zip lock bag.
  • Marinade beef over night.

Nutrition Facts : Calories 1276.7, Fat 131.6, SaturatedFat 17, Sodium 6707.3, Carbohydrate 15.6, Fiber 1.3, Sugar 5.5, Protein 13

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