Best Flank Steak With Bourbon Rosemary Marinade Recipes

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GRILLED FLANK STEAK WITH GARLIC & ROSEMARY



Grilled Flank Steak with Garlic & Rosemary image

Easy and full of flavor, this grilled flank steak is one of my favorite summer grilling recipes.

Provided by Jennifer Segal, adapted from Cooks Illustrated

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 6

½ cup extra virgin olive oil
2 tablespoons fresh chopped rosemary
4 cloves garlic, roughly chopped
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
2 - 2½ lb flank steak

Steps:

  • Make the marinade by combining the olive oil, rosemary, garlic, salt and pepper in a blender. Blitz for a few minutes, until garlic and rosemary are pulverized.
  • Place the flank steak in a medium baking dish. Using a fork, poke meat about 10 times on each side. Pour the marinade over top and turn the steak a few times to coat evenly. Cover with saran wrap and refrigerate for at least 1 hour or overnight.
  • Grease grill with oil and preheat to high. When grill is hot, grill flank steak covered for about 5 minutes. Turn and cook covered for about 3-4 minutes more. Let meat rest on cutting board, covered with aluminum foil, for about 15 minutes. Slice very thin against the grain.

Nutrition Facts :

BOURBON-MARINATED FLANK STEAK



Bourbon-Marinated Flank Steak image

"Flank steak is delicious when it's marinated and then broiled or grilled. The combination of bourbon, Dijon mustard, and Worcestershire in this marinade makes for a boozy, savory sauce that enlivens the meat. Game plan: We tried this steak marinated for both 30 minutes and overnight-it grilled up juicy and tender in each instance, with not much flavor difference." Found this recipe from another website and have filed it to try very soon.

Provided by Cucina Casalingo

Categories     Steak

Time 1h30m

Yield 2-3 serving(s)

Number Of Ingredients 6

1/4 cup Bourbon
1/4 cup Dijon mustard
4 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/2 lbs flank steaks, trimmed of fat and sinew

Steps:

  • Combine bourbon, mustard, Worcestershire, salt, and pepper in a shallow nonreactive dish and mix well.
  • Place steak in a shallow dish and rub marinade all over, coating it well.
  • Allow to marinate at room temperature for 30 minutes.
  • (The steak can be marinated for up to 24 hours. Just be sure to cover and refrigerate it while marinating.)
  • Once steak has marinated, heat a grill pan or outdoor grill to medium high.
  • Grill steak for 5 to 6 minutes per side for medium rare and remove to a cutting board to rest for 10 to 15 minutes.
  • Season with additional salt and pepper, slice thinly against the grain, and serve.

Nutrition Facts : Calories 672.2, Fat 29.2, SaturatedFat 11.8, Cholesterol 139.5, Sodium 1081.2, Carbohydrate 4.8, Fiber 1.1, Sugar 2, Protein 73.5

BOURBON GRILLED FLANK STEAK



Bourbon Grilled Flank Steak image

Flank steak is a very versatile and lean cut of steak, so it really benefits from a marinade. The marinade helps tenderize the meat and infuse it with flavor. Poking the steak with a fork here helps the marinade penetrate better and faster. Double cooking sweet potatoes in both the microwave and the grill, yields the creamiest insides and crisp charred skin.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1 1/4-pound flank steak, pricked with a fork
2 cloves garlic, smashed
1/4 cup bourbon
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 teaspoons apple cider vinegar
4 small sweet potatoes
2 bunches broccolini, trimmed
1 tablespoon unsalted butter, melted, plus butter for topping

Steps:

  • Put the steak in a resealable plastic bag along with the garlic, 2 tablespoons bourbon, the brown sugar, Worcestershire sauce, chili powder, cumin, 1/2 teaspoon salt and a few grinds of pepper. Rub the marinade into the steak and refrigerate, 6 to 12 hours.
  • Preheat a grill to medium high. Remove the steak from the marinade; pour the marinade into a small saucepan, discarding the garlic. Add 2 tablespoons water and the remaining 2 tablespoons bourbon. Bring to a boil, reduce the heat and simmer until slightly reduced, 3 to 5 minutes. Remove from the heat, stir in the vinegar and season with salt and pepper. Meanwhile, prick the sweet potatoes with a fork and microwave until soft, 5 to 7 minutes.
  • Season the steak with salt and pepper. Toss the broccolini with the melted butter and season with salt and pepper. Grill the steak, turning once, 10 to 12 minutes for medium rare, and the sweet potatoes, turning, until charred, 15 to 18 minutes. Once the steak is done, grill the broccolini, turning, until tender, 6 to 8 minutes.
  • Thinly slice the steak and divide among plates; spoon the reduced marinade on top. Serve with the broccolini and sweet potatoes; top the sweet potatoes with butter.

Nutrition Facts : Calories 420, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 108 milligrams, Sodium 658 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Sugar 13 grams, Protein 33 grams

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