Chinese Barbecued Flank Steak Recipes

GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK

Steps:

• Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
• Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
• Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

MARINATED FLANK STEAK

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.

GRILLED HOISIN BEEF

Steps:

• Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
• Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
• Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
• Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

CHINESE BARBECUED FLANK STEAK

Steps:

• In 13x9-inch glass baking dish, beat all ingredients except beef with wire whisk. Add beef to dish or plastic food storage bag, turning several times. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Adjust oven rack so top of beef will be about 3 inches from heat. Set oven control to broil. Line broiler pan with foil. Remove beef from marinade; set marinade aside. Pat beef dry with paper towels and place in broiler pan. Broil 7 minutes per side or until beef is medium-rare (135°F). Remove beef from broiler. Cover with foil and allow to rest.
• Meanwhile, in 1-quart saucepan, heat reserved marinade to boiling over high heat; boil and stir 1 minute. Reduce heat to medium and simmer 3 minutes. Remove from heat; set aside.
• Remove foil and place beef on cutting board. Use sharp knife to cut beef against the grain into 1/4-inch slices. Serve with hot marinade.

CHINESE FLANK STEAK

Steps:

• Preheat the broiler if using, and cover the pan with aluminum foil.
• Mince garlic; grate ginger, and combine with soy, maple syrup and vinegar in a large bowl.
• Wash the flank steak, dry and cut into strips half an inch wide on the diagonal. Add to the marinade, turn to coat and let it sit for 10 minutes.
• Prepare stove-top grill if using. Grill or broil the meat about five minutes total, turning once and brushing with marinade.

FLANK STEAK BARBECUE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic powder, ground ginger, green onion, and vegetable oil in a bowl; pour into a resealable plastic bag. Add the flank steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the flank steak from the marinade and shake off excess. Pour the remaining marinade into a small saucepan and set aside.
• Cook the flank steak on the preheated grill until it begins to firm, and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Once cooked, cover the steak with several sheets of aluminum foil, and set aside to rest for 10 minutes before slicing thinly against the grain.
• While the steak is resting, bring the marinade to a boil over medium-high heat. Pour the sauce over the sliced steak to serve.

CONTEST-WINNING GRILLED ASIAN FLANK STEAK

Steps:

• In a shallow dish, combine the first 7 ingredients; add steak and turn to coat. Cover and refrigerate overnight. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Thinly slice steak across the grain. Drizzle with hoisin sauce; garnish with onions. Sprinkle with sesame seeds if desired.