flank steak

Sweet and Spicy Grilled Flank Steak

scallions

ginger

fresh jalapeño, seeded if desired, coarsely chopped

garlic cloves, finely chopped

brown sugar

lime

lime juice

sriracha

olive oil

coarse kosher salt

Backyard Flank Steak Teriyaki

vegetable oil

soy sauce

garlic

pepper

flank steak,

Grilled Marinated Flank Steak

extra virgin olive oil

garlic,

red wine vinegar

honey

black pepper

Make these Beef & Broccoli Buddha Bowls from Delish.com for a quick and easy weeknight dinner. 

Beef & Broccoli Buddha Bowls

garlic, grated

ginger,

Kosher salt

Canola oil,

broccoli florets

brown rice

green onions, thinly sliced

White and black sesame seeds,

made this one today! super easy and delish! yumm!

https://streaming.hearstdigitalstudios.com/89f04573-dcf8-4520-b383-b2ed415207cf/video_rover_16x9_1080p_hd_1553207339_74799.mp4

If You're Trying To Eat Healthy, You Need These Beef And Broccoli Buddha Bowls

Chimichurri sauce and steak are absolutely magical together, and this recipe is so easy. The steak is tender and loaded with flavor from the delicious chimichurri!&nbsp;

Chimichurri Flank Steak

parsley

cilantro

olive oil oil

lemon juice

oregano

red pepper

salt (plus more to taste)

Make the chimichurri: In a food processor, add the garlic. Pulse until minced. Add fresh parsley and cilantro and pulse until finely chopped. Add remaining chimichurri sauce ingredients and pulse until well combined. Set aside.

Marinate the steak: If the steak is large, about 2 pounds, or too big to fit into your skillet, cut it down the middle now. Make sure to cut against the grain (See Tips section in post content for help). Place steaks in a large baking dish or plastic food storage bag and add 1/3 cup chimichurri. Turn to coat. Marinate for at least 30 minutes, preferably 1-2 hours.

Sear the steaks: Heat a large cast iron skillet over medium-high heat for about 3 minutes. Remove steaks from chimichurri and scrape off excess marinade. Pat dry and sprinkle with a modest amount of salt.

If working with two pieces of steak, pour 1 tablespoon of avocado oil into a cast-iron skillet and let heat about 30 seconds or until shimmering but not smoking. If working with steak in one piece, pour 2 tablespoons avocado oil in and heat.

When the oil is shimmering, use a pair of long tongs and carefully place steaks in skillet. Cook 3-4 minutes on each side, depending on the thickness of the steak. See Note 1 for details.

Remove steak from skillet and let rest on a cutting board for 5 minutes. Repeat with the second piece of steak, if steak had been cut in two. After resting, cut the steak into 1/2" slices against the grain. Arrange on a large serving platter and top with fresh chimichurri sauce. Serve with additional chimichurri.

A quick and easy marinade makes this Flank Steak from Delish.com unforgettable. All you need is 30 extra minutes to make that steak extra-delish.

Perfect Flank Steak

c. low-sodium soy sauce

lime (or lemon) juice

lb. flank steak

Do you like to marinate your steaks before cooking?

I made the flank steak per the recipe. I’m not a big fan of flank steak but it came as part of our butchered meat package. But this turned out very tender. The thickness of the steak was thin so I did 4mins per side and it was perfect! I did not add any salt to the steak due to the soy sauce marinade.

I made this steak tonight for the 1st time. I did marinate it, but was out if brown sugar so I used Karo dark syrup. Only marinated it for 30 minutes and cooked it 4 minutes on each side on the stove griddle. It was delicious and perfectly cooked on the rare side of medium. Will definately cook it again.

Very good. I cooked mine in the oven on a cast iron grill. Next time i think i will pre heat the grill I placed the flank on to give it grill marks.

This was incredibly  tasty and tender!  I wasn’t sure about the brown sugar, but it was delish!  We made grilled onions and jalapeños one the side, along  with avocado slices.

Didn't have soy sauce so I tried same recipe with Worcestershire it turned out real good. I marinaded the steak for two hours. Thank you.

I always overcook steak, and this time was a success! I love Flank Steak! Great simple recipe!

Marinade was tasty. Even my 4 yo ate her dinner. Needed to cook it a bit longer on the bbq. I guess it was thicker than normal. Ate it over salad. Would try again.

This was really easy. I don't cook steaks  this often but was really helpful. It was easy enough to adjust to your cooking preference. I even did it in my cast iron skillet.

Do you like to marinate your steaks before cooking?

Marinade Yeh or Neh...

It depends on the steak...

    The costlier cuts usually just need a bit of course salt & fresh ground pepper.

Gorgeous trying it tomorrow ... best over night though for marinade will add some corn starch and baking soda to help make it velvety and break down the toughness fibers.  Let you know you.

https://streaming.hearstdigitalstudios.com/5e0ceb28-4e78-4d36-94e3-83ed5785fdc9/video_rover_16x9_1080p_hd_1553265254_6079.mp4

This simple marinade of just 4 ingredients is the perfect treatment to tenderize flank steak and ready it for the grill.

Deceivingly Simple Marinade Is Perfect For Flank Steak

Soy-Marinated Flank Steaks

Worcestershire sauce

balsamic vinegar

garlic, crushed

sugar

Food Network Kitchen’s Soy-Marinated Flank Steaks for the Meat of the Matter episode of How to Boil Water, as seen on Food Network.

Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.

Remove the steak from the marinade and pat dry with paper towels.

Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.

Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve.

This recipe is so easy and so delicious, I've made it 3 times in the last month!!! 

I've used this marinade for years, originally off Epicurious. I let the flank steak marinate at least 8 hours, or overnight, for it to really taste great. This is our go-to flank steak marinade - pantry essentials, quick prep, great results.

This was an ok marinade.  I was surprised it wasn't as tasty as expected.  All of the ingredients are ingredients I love and the steaks smelled great when they were cooking.  Unfortunately, the taste just lacked depth.  

This is the best marinade in the world.I use it to marinate flank steak and have had rave reviews.My friends beg to come over to eat when I am going to cook this

This marinade is great!  I have tried other recipes for flank steak &amp; my family loves this one.  It is one of my husband's favorite recipes! 
 

This was my first attempt at flank steak, and I was pleasently surprised!  The marinade was awesome!  The steak came out perfectly and we even were able to used the leftovers for sandwiches and wraps!

I found this when I went hunting for a good flank steak marinade. This one is great. I use 4 cloves of minced garlic and at least 4 hours in the fridge then out of the fridge for 30 minutes prior to grilling. Thanks food network!

Easy - Yummy - and no flavor is too strong - thank you!

Fantastic.  I marinated 8 hrs in fridge, 1 hour on counter, dried then broiled 8 min one side 5 the other.  I did not cut in half, piece was over 2lbs and it was over done but fantastic anyway

I made this last night with some veggies and mashed potatos. I thought it was great. I was concerned a bit about the tiny bits of garlic still on the meat when I grilled it, but it turned out wonderful. I reserved a bit of marinade BEFORE I put it with the meat and used it to dress my potatos (remember you have to boil the marinade if you want to use it after touching raw meat). I thought it was a lovely dish, not too salty.

The Piper Inn is one of the oldest, oddest and friendliest restaurants in Denver, loved by bikers and hipsters alike. It’s been owned by the Levin family since opening in 1968, but because so many different cooks have passed through the kitchen over fifty years, it has a Chinese-American-Mexican menu that is entirely unique. Carne asada fries, French fries topped with the fillings of a carne asada (steak) taco, are a California-Mexican classic. The Piper Inn adds a Midwestern-style beer cheese sauce to its popular version.

Carne Asada Cheese Fries

skirt steak

lime juice (from 1 lime)

chili powder

cayenne (optional)

salt

neutral oil

cream cheese,

beer (preferably a lager or other beer

sharp Cheddar (about 8 ounces)

Dijon mustard

garlic powder

paprika

Kosher salt,

onion

cilantro leaves

Crema Mexicana

Add steak to a medium bowl, and toss with the lime juice, chili powder, cayenne (if using), salt and pepper until thoroughly coated. Let marinate at room temperature while you prepare the remaining components.

Prepare the beer cheese: In a medium saucepan, melt the cream cheese over medium heat, stirring frequently, about 2 minutes. Add the beer in a slow stream, whisking until smooth. Let the foam die down, about 1 minute, then decrease heat to low and add the cheese one handful at a time, whisking until smooth before adding the next. Once you’ve integrated all the cheese, whisk in the Worcestershire, mustard, garlic powder and paprika. Season to taste with salt, cover and set aside, off heat. (Makes 1 1/4 cups.)

Prepare the garnish: In a small bowl, stir together the onion, cilantro and lime juice. Set aside.

Make the carne asada: Heat the oil in a large cast-iron skillet or griddle over medium-high. Add the meat, and cook, stirring occasionally, until browned and the sauce reduces to a glaze, 3 to 5 minutes.

Arrange cooked fries on a serving platter in an even layer, and drizzle beer cheese on top to taste. Top with the carne asada and onion-cilantro mixture. Serve with lime wedges, and crema, if desired.

Marinated Flank Steaks

garlic, smashed, peeled and coarsely chopped

sherry vinegar

black peppercorns,

flank steaks

Combine all seasonings and rub into the steaks. Marinate overnight in the refrigerator.

Heat a large cast-iron skillet until it is almost smoking. Brush the marinade off the steak. Cook the steak 2 to 3 minutes per side, depending on the thickness, until rare. Let it sit a minute, then slice thinly against the grain and serve. Use leftovers for recipe below.

The simplest protein we know is our grandmother's marinated flank steak -- a recipe whose source she has long forgotten, but which we like to think was inspired by her childhood in Japan and her golden years in the South: pour a half-cup of bourbon, a half-cup of soy sauce and a half-cup of water into a freezer bag, add the steak, seal shut and marinate for four hours in the fridge.

Grilled Flank Steak

bourbon

In small bowl, whisk together bourbon, soy sauce and half a cup of water to make a marinade. Pour marinade into a gallon-size self-sealing food storage bag. Put steak in bag, and turn it over several times so that the entire cut is coated. Marinate in refrigerator 4 hours, turning steak once after 2 hours. Pour off marinade and blot steak dry with paper towels.

Prepare a fire in the grill. When flames have subsided and coals are glowing, grill steak 4 minutes on one side for rare, 5 minutes for medium rare. Turn steak, and grill 3 or 4 minutes more, to taste.

Transfer steak to a cutting board, lightly cover with aluminum foil, and let rest 5 minutes. Slice steak crosswise into 1/8-inch-thick slices.

This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.

Mongolian Beef

(750 grams) flank steak,

(16 grams) cornstarch

baking soda

(30 milliliters) water

(30 milliliters) vegetable oil

(45 milliliters) oyster sauce

(45 milliliters) hoisin sauce

(30 milliliters) soy sauce

(4 grams) cornstarch

(2.5 milliliters) white vinegar

(45 milliliters) vegetable oil

red bell pepper,

green bell pepper,

onion,

scallions,

chiles

Jet Tila's Food Network Kitchen's Mongolian Beef as seen on Food Network

For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.

For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.

For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.

Transfer to a platter and garnish with the scallion greens.

Fantastic recipe! It was very delicious and relatively quick to make. We agreed that one thing we will do next time is cut down on the salt. Thank you for sharing. 

Great meal!  Relatively easy to do even during the week after work. A little bit of pre prep goes a long way with this one.  Overall great recipe. 

Really good dinner. Turned out really well even on a weeknight and in a rush. I didn’t elven need to marinate the steak for hours... I just had it Marinated it while I was prepping the veggies. 

Definitely one of the better recipes I have tried for a “healthier”, at-home alternative to ordering Chinese. I added water chestnuts which gave this some texture/crunch. Marinating the steak also made a huge difference to the outcome of the meal. 

My only comment is it was pretty dang salty. I think a touch of honey in the sauce would make a world of difference.

Made this dish many times, family just loves it!

This recipe is a 10 for sure. I was worried about the cubes of beef vs. the cut you usually see in restaurants. The marinade works wonders though, and the meat is tender and juicy! We loved getting to use the bell peppers and Thai chilies (dried) from our garden in such a delicious dish! We’ve made the dish twice already, and I have a feeling it’ll be a regular go-to for us!  

Very salty! Added some tangerine juice to the sauce to help cut the sodium.

Marinated and grilled flank steak is a simple, yet incredibly flavorful way to prepare a flank steak! The rosemary balsamic marinade is mouthwatering!

Marinated and Grilled Flank Steak

garlic (minced)

red pepper flakes

rosemary

In a gallon zip top bag, combine all of the ingredients for the rosemary balsamic marinade. Zip the top, then toss gently until all of the salt and sugar granules are dissolved.

Place the flank steak in the marinade, press out any excess air from the bag, and seal tightly. Using your hands, massage the marinade around the meat to ensure it is evenly covered. Refrigerate for at least 2 hours, or up to 24 hours.

Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 145 degrees for medium. Remove the steak from the grill to a cutting board and allow to rest for 10-15 minutes.

Slice the steak into thin strips against the grain (perpendicular to the long strands of muscle) and enjoy!

https://www.youtube.com/watch?v=ZeeF9xXZTIM

For a printable version of this recipe, visit: https://heygrillhey.com/grilled-flank-steak-marinade/

Marinated and Grilled Flank Steak

Prep Time: 10 mins
Cook Time: 10 mins
Marinating Time: 2-24 hrs
Total Time: 20 mins

Servings: 4 people

Author: Susie Bulloch (heygrillhey.com)

Ingredients

1 1.5-2 pound flank steak
Rosemary Balsamic Marinade
1/2 cup olive oil
1 1/2 teaspoons Kosher salt
1 1/2 teaspoons black pepper
1/4 cup brown sugar
2 Tablespoons Worcestershire sauce
1/4 cup balsamic vinegar
5 cloves garlic minced
1 teaspoon crushed red pepper flakes
2-3 sprigs fresh rosemary


Instructions

In a gallon zip top bag, combine all of the ingredients for the rosemary balsamic marinade. Zip the top, then toss gently until all of the salt and sugar granules are dissolved.

Place the flank steak in the marinade, press out any excess air from the bag, and seal tightly. Using your hands, massage the marinade around the meat. Refrigerate for at least 2 hours, or up to 24 hours.

Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare. Remove the steak from the grill to a cutting board and allow to rest for 10-15 minutes.

Slice the steak into thin strips against the grain (perpendicular to the long strands of muscle) and enjoy!

How to make grilled flank steak (plus a flank steak marinade recipe!)

[Photographs: J. Kenji Lopez-Alt] My absolute favorite way to marinate flank steak is with a sweet and spicy Thai-style sauce. I make mine with palm sugar (brown sugar will do fine), dried Thai chili flakes, fish sauce, garlic, and lime...

Thai-Style Marinated Flank Steak and Herb Salad Recipe

For the Marinade

palm sugar or brown sugar

water

fish sauce

garlic, grated on a microplane zester

Thai chili powder (or red chili flakes)

flank steak, about 2 pounds (see note)

For the Salad

mint leaves

chives, cut into 1 1/2-inch segments

basil

shallots, thinly sliced

mung bean sprouts

Combine water and sugar in a small saucepan and heat over medium heat until completely dissolved. Transfer to a small bowl, add fish sauce, lime juice, garlic, and chili powder and stir to combine. Transfer half to a small container and reserve until step 3. Add oil to remaining half and whisk to combine. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.

Remove steak from marinade and pat dry with paper towels. Ignite a large chimney full of coals and wait until they're covered in grey ash. Spread evenly over 1/2 of grate, leaving the other half empty. Put the cooking grate in place, cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean, then place flank steak over hot side of grill. cook until well charred, about 3 minutes. Flip steak and continue to cook until second side is well charred, about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook until the center of the steak registers 125°F on an instant-read thermometer for medium-rare, or 135° for medium, about 5 minutes longer. Transfer to a cutting board, tent with foil, and allow steak to rest for at least 5 minutes. Proceed to step 4.

Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Add steak and cook, turning frequently, until an instant-read thermometer registers 125°F for medium-rare or 135&Deg;F for medium, reducing heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 5 to 10 minutes. 

Thinly slice beef against the grain and transfer to a large bowl. Add herbs, shallots, bean sprouts, and reserved marinade, and toss to combine. Serve immediately.

Grilled Chile Flank Steak With Salsa

orange juice

New Mexico chile powder

salt,

pineapple

tomatillos,

onion (cut stem to root), peeled

jalapeño peppers, halved and seeded

Black pepper, as needed

Lime wedges,

In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt.  Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.

To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side. 

Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side. 

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