Grilled Flank Steak With Shallot Garlic Rosemary Marinade Recipes

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GRILLED FLANK STEAK WITH GARLIC SHALLOT ROSEMARY MARINADE RECIPE - (4.6/5)



Grilled Flank Steak with Garlic Shallot Rosemary Marinade Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 9

For Marinade:
6 tablespoons olive oil
6 medium cloves garlic , minced or pressed through a garlic press (about 2 tablespoons)
1 medium shallot , minced (about 3 tablespoons)
2 tablespoons minced fresh rosemary
For Steak:
1 flank steak (about 2 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover one half of grill. Position grill grate over coals, cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for just 2 seconds). Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. NOTE: I used a gas grill, which worked fine. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.

MARINATED GRILLED FLANK STEAK



Marinated Grilled Flank Steak image

Easy marinated horseradish flank steak. This serves about 4 normal humans; if you have teenagers, double the recipe.

Provided by Katie Koivisto

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 2h20m

Yield 4

Number Of Ingredients 8

1 flank steak
2 tablespoons hot prepared horseradish
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 tablespoon soy sauce
2 cloves garlic, minced, or more to taste
2 teaspoons balsamic vinegar
kosher salt and ground black pepper to taste

Steps:

  • Combine flank steak, horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable plastic bag. Seal and let marinate in the refrigerator for 2 to 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place steak on the hot grill. Sear until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest 5 minutes; slice thinly at an angle.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 2.8 g, Cholesterol 30.6 mg, Fat 9 g, Fiber 0.3 g, Protein 17 g, SaturatedFat 2.8 g, Sodium 475.5 mg, Sugar 1.1 g

GRILLED FLANK STEAK WITH SHALLOT-GARLIC-ROSEMARY MARINADE



Grilled Flank Steak With Shallot-Garlic-Rosemary Marinade image

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

1 flank steak (or skirt steak)
1 shallot, roughly minced
6 garlic, roughly minced
6 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 teaspoons kosher salt
fresh black pepper

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

GRILLED FLANK STEAK WITH ROSEMARY AND GARLIC



Grilled Flank Steak with Rosemary and Garlic image

Categories     Beef     Garlic     Broil     Marinate     Low Cal     Low/No Sugar     Rosemary     Steak     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 4

1/4 cup olive oil
4 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1 1 1/2-pound flank steak

Steps:

  • Whisk oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Add steak; turn to coat. Cover; refrigerate at least 30 minutes or overnight, turning steak occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler. Remove steak from marinade, letting excess drip off. Sprinkle steak with salt and pepper. Grill or broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to platter. Slice thinly on diagonal across grain.

RED WINE-ROSEMARY GRILLED FLANK STEAK



Red Wine-Rosemary Grilled Flank Steak image

Provided by Bobby Flay

Categories     main-dish

Time 4h14m

Yield 4 servings

Number Of Ingredients 9

3 cups dry red wine
4 small sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
3 tablespoons olive oil
1 (2 pound) flank steak
Salt and freshly ground black pepper

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.

GRILLED STEAK WITH ROSEMARY AND GARLIC



Grilled Steak with Rosemary and Garlic image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

3 sprigs rosemary, leaves picked and finely chopped
3 cloves garlic, smashed and finely chopped
Pinch crushed red pepper flakes
Extra-virgin olive oil, plus high quality finishing oil, for garnish
2 (20-ounce) porterhouse steaks or other large steaks with a bone
Kosher salt, plus coarse sea salt, for garnish

Steps:

  • In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
  • Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
  • Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
  • Remove the steaks from the grill and let rest for 5 to 10 minutes.
  • Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

GARLIC-SHALLOT-ROSEMARY MARINATED FLANK STEAK



GARLIC-SHALLOT-ROSEMARY MARINATED FLANK STEAK image

Categories     Marinade     Beef     Fourth of July

Yield Serves 4-6

Number Of Ingredients 6

2 lb flank steak, patted dry
2 tsp. kosher salt
6 Tbs. olive oil
6 medium garlic cloves, minced or pressed
2 Tbs. fresh rosemary
1/4 tsp. black pepper

Steps:

  • Combine olive oil, garlic, and rosemary in a blender until smooth to make wet paste. Place steak in large baking dish and using fork, pierce the steak on each side about 20 times. Rub each side of the steak evenly with salt, then wet paste. Cover with plastic wrap and refrigerate for 1-24 hours. Wipe paste off steak and add pepper. Grill over high heat with cover on for 4-6 minutes; turn and grill 3-4 minutes longer. Loosely tent steak with foil and let rest 5-10 minutes. Slice 1/4" thick against the grain and on bias; serve immediately

GRILLED FLANK STEAK WITH GARLIC-SHALLOT-ROSEMARY MARINADE



GRILLED FLANK STEAK WITH GARLIC-SHALLOT-ROSEMARY MARINADE image

Yield 4-6

Number Of Ingredients 9

For Marinade:
6 tablespoons olive oil
6 medium cloves garlic, minced or pressed through a garlic press (about 2 tablespoons)
1 medium shallot, minced (about 3 tablespoons)
2 tablespoons minced fresh rosemary
For Steak:
1 flank steak (about 2 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper

Steps:

  • 1. Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed. 2. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours. 3. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover one half of grill. Position grill grate over coals, cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for just 2 seconds). 4. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board. 5. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.

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