Best Flank Steak From Mom Recipes

Eddie Jackson's Flank Steak image

Provided by Eddie Jackson

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 10

1/2 cup canola oil, plus more for oiling the grill grates
1/4 cup red wine vinegar
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes Worcestershire sauce
Kosher salt and freshly ground black pepper
2 pounds flank steak

Steps:

To make the marinade, combine the oil, vinegar, garlic, mustard, oregano, parsley, rosemary, Worcestershire and some salt and pepper in a food processor and pulse until the garlic and herbs are incorporated in the oil.
Place the steaks in a ziptop bag, pour the marinade over the steaks and marinate at least 30 minutes and up to overnight.
Before grilling, remove the steaks from the bag and pour the remaining marinade into a small pan. Bring the marinade to a boil, lower to a simmer and cook for 2 to 3 minutes. Use this sauce to drizzle on the steaks as soon as you remove them from the grill.
Prepare a gas or charcoal grill for high heat. When up to temperature, grease the grates with a little oil, then place the steaks over the hottest part of the grill. Depending on the thickness of the steaks and the temperature of the grill, the steaks should grill about 3 minutes per side for medium rare (flank steak is best served medium rare). Remove the steaks from the grill, drizzle with the sauce and let them rest for 5 to 7 minutes.

Mom's Marinated Flank Steak image

Provided by Bruce Krysiak

Categories Steak

Time 20m

Yield 8-16 slices, 4-6 serving(s)

Number Of Ingredients 7

1 (8 ounce) can beef broth (bouillon)
1 bunch green onion, chopped
3 tablespoons lemon juice
3 tablespoons brown sugar
1/3 cup soy sauce
2 tablespoons Lawry's Seasoned Salt
1 -2 lb flank steak

Steps:

Combine all ingredients in ziplock bag or possibly glass dish.
Marinate steak overnight for best flavor.
Grill on barbecue (best) or possibly broil to taste - I usually eat steaks med rare but I find this tastes best med/med well (very slightly pink in the middle).
Slice thin against grain.