Best Fresh Parsley Soy Sauce Marinated Flank Steak Recipes

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.

SOY-MARINATED FLANK STEAK

Steps:

• In a 9-by-13-inch baking dish, whisk together soy sauce, sugar, vinegar, Worcestershire, mustard, red-pepper flakes, and pepper. Place steak in dish and cover dish tightly with plastic wrap. Swirl dish so that marinade coats the top of steak. Refrigerate 1 to 2 hours, turning steak occasionally.
• Heat grill to high. Remove steak from marinade, letting excess drip off. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.
• Clean and lightly oil hot grates. Grill steak, covered, 6 minutes; turn, brush with glaze, and grill until medium-rare, 6 minutes more. Let rest 8 to 10 minutes before slicing.

FRESH PARSLEY & SOY SAUCE MARINATED FLANK STEAK

Steps:

• NOTE** If you are grilling over a gas grill or on a indoors grilling machine, add 1 Tablespoon liquid smoke to marinade.
• Mix the soy sauce, parsley, onion, garlic, and wine together is a marinating dish.
• Score steak diagonally making diamond-shaped cuts on both sides of the meat without cutting all the way.
• Place meat in the mixed marinate making sure that it is well covered with the marinade sauce.
• Cover and refrigerate meat at least 24 hours.
• Throw used marinade away-- DO NOT REUSE.
• Grill meat until done to your choice.
• Slice cooked meat thinly on the diagnal across the narrow width and serve.

SOY-MARINATED FLANK STEAKS

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.
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SOY-MARINATED FLANK STEAKS

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.

MARINADE FOR FLANK STEAK

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.

FLANK STEAK WITH PARSLEY-GARLIC SAUCE

Steps:

• Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.
• Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, 1/4 cup oil, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until herbs are finely chopped. Serve with steak.

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.