GRILLED FLANK STEAK WITH GARLIC & ROSEMARY
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
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 :
GRILLED FLANK STEAK WITH CUMIN AIOLI
From The Low-Carb Gourmet by Karen Barnaby. We subbed flank steak for sirloin steak. Turned out fantastic! Spicy aioli but very good! Allow to marinate for at least 2 hours up to overnight.
Provided by Manami
Categories Steak
Time 25m
Yield 1 beautiful juicy steak, 4 serving(s)
Number Of Ingredients 13
Steps:
- MAKE THE AIOLI:.
- Place the cumin seeds in a small frying pan and stir over medium heat for 2 minutes, or until they darken a shade.
- Remove from heat.
- Finely grind half of the cumin seeds in a coffee grinder or with a mortar and pestle.
- In a blender of food processor, combine the egg, mustard, salt, garlic and the ground cumin seeds.
- Process briefly to blend.
- With the motor running, add the vegetable oil in a slow, steady stream.
- Pour in the lemon juice and then slowly add the olive oil until the aioli is emulsified.
- If the mixture seems too thick, add a teaspoondule or two of water.
- Scrape the aioli into a bowl and stir in the whole cumin seeds.
- Add the chopped parsley leaves(1-2 teaspoonsful).
- Cover and refrigerate.
- MAKE THE STEAK:.
- In a small bowl, mix the oil, salt, garlic and pepper.
- spread on both sides of the steak.
- Cover and refrigerate up to overnight.
- Preheat the grill or broiler.
- Grill or broil the steak for 3-4 minutes on each side for meium rare.
- Remeove the steak from the heat and let it sit for at least 10 minutes.
- Slice very thinly across the grain and serve with aioli on the side.
Nutrition Facts : Calories 628.6, Fat 51.8, SaturatedFat 11.1, Cholesterol 122.6, Sodium 413.3, Carbohydrate 2, Fiber 0.2, Sugar 0.3, Protein 38.1
GRILLED FLANK STEAK
Steps:
- Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
- Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
- Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
- Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
GRILLED FLANK STEAK
Serve this grilled flank steak with salad and vegetables.
Provided by Dianne Corbett Balach
Time 4h15m
Yield 4
Number Of Ingredients 12
Steps:
- Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
- Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.
Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g
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