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 :
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.
FLANK STEAK WITH BOURBON ROSEMARY MARINADE
An easy company recipe. Many Flank Steak recipes call for marinating and cooking before carving. You get much more flavor by slicing first and it stays moist through the cooking process on the BBQ. It's quick and delicious.
Provided by Dugyb
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice flank steak across the grain diagonally 1/2 - 3/4 inch thick.
- Combine remaining ingredients, add sliced flank steak, and let marinate for 1/2 hour.
- BBQ at high heat 2-3 minutes per side (for med-rare).
- Base with leftover marinade while cooking.
BOURBON-MARINATED FLANK STEAK
"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
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
GRILLED FLANK STEAK WITH SHALLOT-GARLIC-ROSEMARY MARINADE
Make and share this Grilled Flank Steak With Shallot-Garlic-Rosemary Marinade recipe from Food.com.
Provided by Abby Girl
Categories Steak
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Marinade: Combine the shallot, garlic, olive oil and rosemary in a food processor. (roughly chop the ingredients before as the food processor will leave uneven chunks).
- Poke about 20 holes in the steak with a fork and repeat on the other side.
- Sprinikle the steak on both sides with 2 tsp kosher salt (or 1 tsp of table salt) Spread the marinade on both sides of the steak and refrigerate for 1 - 24 hours.
- Heat grill for about 10 minutes. Clean and re-season the grill with olive oil.
- With a papertowel, remove as much of the marinade as possible. (otherwise the garlic, shallot and rosemary would burn). Grind some fresh pepper over the steak.
- Sear 4 - 6 minutes on the first side. Turn and cook 3 - 4 minutes on the other side. Watch carefully as it can burn quite easily. With a paring knife, cut a small slit in the middle and check for doneness. Move to a cooler part of the grill and continue until rare.
- Remove from the grill while still pink -- cover with tinfoil and let sit for 5 minutes. (the steak will continue cooking while in the resting stage.
- Cut the steak across the grain.
Nutrition Facts : Calories 401.1, Fat 24.9, SaturatedFat 4.6, Cholesterol 34.3, Sodium 915.9, Carbohydrate 30.8, Fiber 2, Sugar 0.9, Protein 16.6
BOURBON-MARINATED STEAKS
Delicious marinated steaks you can use either flank steaks or top round steaks. Enjoy. Prep time does not include marinating time.
Provided by Barb G.
Categories Steak
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare marinade; In large plastic bag, Mix 1 cup water with all the ingredients except steaks.
- Add steaks, turning to coat, seal bag, pressing out excess air.
- Place bag in shallow glass baking dish and refrigerate at least 4 hours or over night, turning bag occasionally.
- Remove steaks from marinade.
- Discard marinade.
- Put steaks on grill over medium heat and cook 15 to 20 minutes for medium-rare or until desired doneness, turning once.
- (Or preheat broiler and place steaks on rack in broiling pan. Broil steaks at closet position to source of heat for 15 to 20 minutes for medium-rare) If using top round grill or broil for 25 to 30 minutes.
Nutrition Facts : Calories 82.5, Sodium 560.5, Carbohydrate 12, Fiber 0.1, Sugar 11, Protein 1
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BOURBON MARINATED GRILLED FLANK STEAK - GARLIC & ZEST
From garlicandzest.com
Ratings 20Calories 306 per servingCategory Main Course
- In a small bowl or glass measuring cup, combine the brown sugar, bourbon, olive oil, soy sauce, thyme, garlic, pepper and red pepper flakes. Whisk to combine.
- Place the steak into a rimmed pan and cover the steak with the bourbon steak marinade. Wrap loosely with plastic wrap and refrigerate, flipping occasionally to ensure uniform marinating. Conversely, you can use a resealable plastic zip top bag, place the steak and marinade in the bag and squeeze out as much air as possible before sealing it. Flip the steak around a few times to coat it with the marinade.
- Transfer steak to a cutting board and allow it to rest for 5 minutes so that the juices redistribute throughout the meat.
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- In a small bowl, mix together the packed Brown Sugar (1/4 cup), Bourbon (1/4 cup), Olive Oil (1/4 cup), Tamari Soy Sauce (1/2 cup), fresh thyme, garlic, and Crushed Red Pepper Flakes (1/4 teaspoon). Pour into a resealable plastic food storage bag.
- Place Flank Steak (1.5 pound) in the bag, remove as much air as possible, and seal. Flip the steak around a few times to coat with marinade. Place in the refrigerator for at least two hours and up to eight. Flip and rotate every few hours.
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