GRILLED FLANK STEAK WITH RED WINE MARINADE
Steps:
- Trim any excess fat and sliver skin off the flank steak.
- In a 1 gallon plastic bag, add marinade ingredients. Place flank steak in the baggie and seal. Marinade in the refrigerator for at least one hour, no more than 4.
- Prepare grill for direct grilling using a good quality lump charcoal. Remove flank steak from marinade and pat dry with a paper towel. Combine the salt and pepper in a small bowl and season the steak with the rub.
- Place the flank steak over direct heat and cook for 6 minutes or until a nice crust develops. Flip the steak and cook for another 6 minutes or until the internal temperature reads 125 degrees for rare.
- Remove from the grill and let rest for 10 minutes to allow to come up to temperature and to let the cells reabsorb the juices.
- Slice against the grain and serve.
GRILLED FLANK STEAK WITH RED WINE SAUCE
This recipe is simply delicious. If you have any leftover sauce, try using it on mashed potatoes or rice.
Provided by Eddie Jordan
Categories Steaks and Chops
Time 25m
Number Of Ingredients 10
Steps:
- 1. Brush the flank steak with 2 tablespoons soy sauce. Sprinkle well with pepper and thyme, let marinate for 1 hour.
- 2. Brush again with the remaining 2 tablespoons soy sauce and grill or broil over high heat 4-5 minutes per side for rare. Let rest 10 minutes and then carve with a sharp knife in thin slices on the diagonal.
- 3. SAUCE:
- 4. Combine the shallots and red wine in a sauce pan bring just to the boiling point.
- 5. Add the butter in chunks stir.Stir until the butter is melted. Add parsley.
- 6. Taste and add salt if desired. Spoon over steak slices.
MARINATED FLANK STEAK
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
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
FLANK STEAK WITH RED WINE SAUCE
This is an easy recipe and it is my grandkids most favorite meal that I fix. I got the recipe from my brother-in-law years ago. I don't make the wine sauce except for company as my grandkids like it just plain.
Provided by neilbur
Categories Meat
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brush flank steak with soy sauce and sprinkle with thyme, salt and pepper to taste. Do both sides. Let marinate for 1 hour or longer. Just before grilling, brush it again with soy sauce. Grill 6-7 minute each side depending on how you like it. Let sit for a couple of minute and then slice thinly at an angle.
- Sauce:.
- Bring wine and onions to boil, add butter and simmer for a short time. Serve over steak or let everyone put their own sauce on their steak.
Nutrition Facts : Calories 360.2, Fat 27.3, SaturatedFat 16.3, Cholesterol 95.3, Sodium 238, Carbohydrate 4.5, Fiber 0.9, Sugar 1.2, Protein 11.6
RED WINE-ROSEMARY GRILLED FLANK STEAK
Steps:
- To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain.
BACKYARD FLANK STEAK TERIYAKI
This sweet-and-salty steak comes from the writer Jeff Gordinier's mother, who cooked it on a grill on their patio in California, under the grapefruit tree, after having soaked for hours in her teriyaki marinade. But marinated flank steak is such a foolproof crowd-pleaser that it can translate to any American topography. Serve in high summer as the sun goes down and the temperature drops.
Provided by Jeff Gordinier
Categories dinner, easy, meat, steaks and chops, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Whisk together the oil, soy sauce, brown sugar, garlic, ginger and pepper in a large bowl. With the tip of a knife, lightly score the surface of the steak in a crisscross pattern. Immerse the steak in the marinade and refrigerate for several hours, turning it over now and then.
- Prepare a grill. When it is hot, place the steak on the grill, shaking off excess marinade first. Cook roughly 4 minutes on each side for medium rare. Let the steak rest for a few minutes, then slice it thinly, on the diagonal.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 38 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 6 grams, Sodium 842 milligrams, Sugar 8 grams, TransFat 0 grams
RED WINE MARINATED FLANK STEAK
Steps:
- In a large zip-top bag, combine all ingredients. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator for a minimum of 1 hour or up to 8 hours. Remove flank steak from refrigerator 30 minutes before cooking.
- Preheat grill to medium-high heat. Oil grate when ready to start cooking.
- Remove steak from marinade; discard marinade. Place steak on grate. Grill for 5 to 6 minutes per side for medium.
- Remove from grill and let rest for 5 minutes.
- To serve, slice across the grain.
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