Boston Chefs Marinated Flank Steak Recipes

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GRILLED MARINATED FLANK STEAK



Grilled Marinated Flank Steak image

Flank steak, a flavorful yet affordable cut of beef, gets a salty-sweet boost from Michael Ruhlman's wonderful marinade. It also gives the meat a nice charred flavor, with or without an outdoor grill: as the marinade caramelizes, it creates aromatic smoke that infuses the meat, right in the hot pan. (Note: Allow 8 hours to fully marinate the steak.)

Provided by Michael Ruhlman

Categories     main-dish

Time 10h

Yield 6 servings

Number Of Ingredients 10

1/2 cup ketchup
1/2 cup soy sauce
1/4 cup light or dark brown sugar, firmly packed
1/2 tablespoon onion powder
1 tablespoon ground ginger
1 tablespoon Worcestershire sauce
3 cloves garlic
1 1/2 pounds flank steak
Cherry tomatoes, for garnish
Greens, for garnish, such as watercress or arugula

Steps:

  • Marinade: Into a zip-top bag, add ketchup, soy sauce, brown sugar, onion powder, ground ginger, and Worcestershire sauce. Trim away the root end of garlic cloves, smash with the flat side of a knife, and discard the peel. Smash again, then roughly chop and add to the bag. Close the bag and mix the marinade. Makes about 1¼ cups. (Marinade will keep for up to 1 week in the refrigerator and up to 1 month in the freezer.)
  • Steak: Place steak into the bag with the marinade. Press out as much air as possible, seal the bag, and distribute the marinade around the meat. Let marinate for at least 1 hour at room temperature or, optimally, up to 8 hours to overnight in the refrigerator. (Note: If grilling after 1 hour of marinating, reserve the marinade to baste the steak during grilling.)
  • If the steak has been marinating in the refrigerator, bring it to room temperature before grilling, about 1 hour.Preheat grill pan (or outdoor grill) to medium-high heat. When grill pan is smoking hot, remove steak from marinade and lay it flat on the grill. Let cook for 4-5 minutes, largely undisturbed, pressing down on the meat to enhance grill marks if you wish. After 4-5 minutes, the steak should be lightly charred and no longer adhere to the grill. Lift and rotate steak about 60 degrees to create cross-hatched grill marks; let cook another 2-3 minutes. Finally, flip and repeat process on the other side, 7-8 minutes. (Total grilling time will be 15-16 minutes.)
  • After 15-16 minutes, steak should be medium-rare. Meat should feel firm to the touch at the thickest part (alternatively, a meat thermometer should register 125 F at the thickest part of the steak). Transfer steak to a wire rack fitted over a rimmed baking sheet. Let rest to allow the juices to redistribute in the steak, 15 minutes.
  • After the steak has rested, transfer to a cutting board. Find the grain of the meat, then thinly slice against the grain on a bias. Garnish with cherry tomatoes and greens, and serve immediately.

BOSTON CHEF'S MARINATED FLANK STEAK



Boston Chef's Marinated Flank Steak image

This is from the Wall Street Journal from July 15, 2006 and it is Michael Schlow's recipe. He owns 3 Boston area restaurants: Radius, Via Matta and Great Bay. The chef is from Brooklyn originally. Note-There is a 24-36 hour marination not in the cooking time.

Provided by Oolala

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2-2 lbs flank steaks
coarse salt
fresh ground black pepper
1/2 cup extra virgin olive oil
1/4 cup sherry wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
1 teaspoon honey
1 teaspoon sugar
1/2 cup red onion, very finely diced
1 pinch cayenne pepper
1 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon black pepper, freshly ground
1/4 cup water

Steps:

  • In a large bowl, combine all the marinade ingredients and whisk well.
  • Pour into a large Ziploc bag and add the steak; seal the bag and refrigerate for 24-36 hours.
  • Thirty minutes before grilling, preheat the grill to high and remove the steak from the refrigerator.
  • Transfer the meat to a platter and reserve the marinade for basting.
  • Season the steak on both sides generously with salt and pepper.
  • Place the steak on the hot grill and cook for 2 minutes.
  • Rotate the steak a quarter turn to mark the steak which promotes even cooking and makes an attractive grill pattern on the meat.
  • Cook for 2 minutes more, then turn and sear the other side.
  • Dab the marinade onto the meat with a pastry brush.
  • Cook for 2 minutes, then mark by rotating a quarter turn. Cook another 2 minutes and baste again.
  • Reduce the heat to low and transfer the steak to the warming shelf placed in the highest position. If you don't have a warming shelf, move the meat to a cooler section of the grill.
  • Close the lid and continue to cook for 8-12 more minutes more for medium-rare, depending upon the thickness of the steak.
  • Lift the lid to turn the steak over and baste with the marinade every 2 minutes or so.
  • Allow the meat to rest for 5 minutes off the grill before thinly slicing it across the grain on a slight bias, 1/4-1/8 of an inch thick.
  • Serve warm.

Nutrition Facts : Calories 542.2, Fat 41.2, SaturatedFat 9.6, Cholesterol 69.7, Sodium 141.4, Carbohydrate 5.8, Fiber 0.4, Sugar 4.2, Protein 36.4

MARINATED SIRLOIN STEAK



Marinated Sirloin Steak image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 7

beef sirloin steak, boneless, about 1 pound
1 cup lemon-lime soda
3/4 cup olive oil
3/4 cup soy sauce
1/4 cup lemon juice
1 teaspoon garlic powder
1 teaspoon horseradish

Steps:

  • In a large resealable bag, combine lemon-lime soda, olive oil, soy sauce, lemon juice, garlic powder, and horseradish. Add steak and turn to coat. Seal and refrigerate for 8 hours or overnight.
  • Drain and discard marinade. Grill steaks, covered, over medium heat for 4-6 minutes on each side.

BALSAMIC MARINATED FLANK STEAK



Balsamic Marinated Flank Steak image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 Servings

Number Of Ingredients 8

1 beef Flank Steak (about 1-1/2 pounds)
Salt & pepper
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1 1/2 teaspoons Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon sugar

Steps:

  • 1)Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3)Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

ORANGE-MARINATED FLANK STEAK



Orange-Marinated Flank Steak image

Here's the recipe to turn to when you want to spend your time with your family or friends, not in the kitchen. Just refrigerate lean flank steak in a lively orange marinade for up to 48 hours, then quickly grill indoors or out.

Yield serves 4, 3 ounces beef and 1 tablespoon sauce per serving

Number Of Ingredients 9

2 teaspoons grated orange zest
1/3 cup orange juice
2 tablespoons sugar
2 tablespoons soy sauce (lowest sodium available)
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce (lowest sodium available)
1/2 teaspoon crushed red pepper flakes
1 1-pound flank steak, all visible fat discarded
Cooking spray

Steps:

  • In a medium glass dish, whisk together the orange zest, orange juice, sugar, soy sauce, vinegar, Worcestershire sauce, and red pepper flakes until the sugar is dissolved. Add the steak, turning to coat. Cover and refrigerate for 8 to 48 hours, turning occasionally.
  • Remove the steak from the dish, reserving the marinade.
  • Lightly spray a grill pan or grill rack with cooking spray. Heat the pan over medium-high heat or preheat the grill on medium high. Cook the steak for 4 to 5 minutes on each side, or until the desired doneness. Transfer to a cutting board and let stand for 3 minutes. Thinly slice on the diagonal.
  • Meanwhile, in a medium nonstick skillet, bring the marinade to a boil over medium-high heat. Boil for 3 minutes, or until reduced to 1/4 cup. Drizzle over the steak.
  • (Per Serving)
  • Calories: 209
  • Total Fat: 6.5g
  • Saturated: 3.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 3.0g
  • Cholesterol: 48mg
  • Sodium: 244mg
  • Carbohydrates: 11g
  • Fiber: 0g
  • Sugars: 10g
  • Protein: 24g
  • Dietary Exchanges
  • 1/2 Carbohydrate
  • 3 Lean Meat

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

MARINATED FLANK STEAK WITH BLUE CHEESE SCHMEAR



Marinated Flank Steak With Blue Cheese Schmear image

This recipe is from the Washington State Beef Commission. It is excellent on sandwiches the next day, so I usually make two!

Provided by Queer Eye in the Ki

Categories     Steak

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs flank steaks
1/4 cup Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon fresh coarse ground black pepper
2 tablespoons minced garlic
1/4 cup olive oil
1/3 cup blue cheese, crumbled
3 tablespoons salted butter, room temp
1 tablespoon prepared horseradish
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
salt & pepper

Steps:

  • Trip steak of any excess fat or silver skin.
  • Place steak in large zip lock bag.
  • Combine marinade ingredients and pour over steak.
  • Close bag& press out any air.
  • Move steak around in the bag to marinate.
  • Refrigerate over night, or at least six hours.
  • Mix schmear ingredients in a small bowl until smooth.
  • Refrigerate schmear.
  • Bring schmear to room temperature one hour before serving.
  • Prior to cooking, remove steak from marinade& drain well.
  • Grill steak over HOT fire, about 5 minutes a side for rare.
  • Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear.
  • Spread schmear over steak.
  • Let rest 10 minutes before serving.
  • Thinly slice at an angle across the grain.
  • Spoon sauce& juices back over meat when serving.

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