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MARINATED FLANK STEAK WITH WARM HORSERADISH VINAIGRETTE

I haven't tried this yet but i think it looks good!
MARINATED FLANK STEAK WITH WARM HORSERADISH VINAIGRETTE
Number of Servings: 4

1 Each Flank steak, trimmed

Marinade:
2 Tbsp. Balsamic vinegar
1 Tbsp. Worcestershire sauce
2 Tbsp. Salad oil
2 Tsp. Garlic, minced
2 Tbsp. prepared horseradish, shredded
2 Tsp. Salt
1 Tsp. Black Pepper


Horseradish Vinaigrette:
1/3 Cup Virgin olive oil
1 Tbsp. Shallots, minced
1 Tbsp. prepared horseradish, shredded
2 1/2 Tbsp. Fresh lemon juice
1 Tsp. Salt
1/2 Tsp. Black pepper


Combine the marinade ingredients and add the flank.

Coat well and marinate 4 to 12 hours.

http://www.foodreference.com/html/marinated-flank.html

Grill to desired degree of doneness.

Meanwhile, heat a small saucepan and add 1 Tbsp. oil.

Sauté the shallots until translucent.

Add the horseradish and sauté another 1 minute.

Add the remaining ingredients and bring to a simmer. Reserve for service.

http://www.foodreference.com/html/marinated-flank.html

 
REC: Flank Steak with Citrus & Pepper Marinade

Flank Steak with Citrus & Pepper Marinade
from Lighthearted Everyday Cooking by Anne Lindsay

"We hardly ever have any kind of steak except flank – it’s lean, full of flavor and economical. When marinated and not overcooked, it’s very tender. As well as being a succulent main course, it’s also good cold in sandwiches or as part of a salad plate."

¼ c orange juice
2 cloves garlic, minced
2 T lemon juice
1 lemon or orange, grated rind of
1 tsp vegetable oil
¼ tsp coarse pepper
1 lb flank steak

In measuring cup, combine orange juice, garlic, lemon juice and rind, oil and pepper; mix well. Place steak in plastic bag or shallow dish; pour marinade over. Cover and refrigerate for 1 hour or up to 1 day, turning steak once or twice.

Remove steak from marinade; broil or barbecue for 4 – 5 minutes on each side or until desired doneness. Cut diagonally across the grain into thin slices. Serve hot or cold.

Makes 4 servings.

 
REC: Asian Grilled Steak Salad

Asian Grilled Steak Salad
from More Heart Smart Cooking by Bonnie Stern

"This is a stunning and delicious main course salad. The dressing, which contains no fat at all, also makes a wonderful dipping sauce for shrimp, salad rolls and satays. This salad could also be made with shrimp or boneless, skinless chicken breasts."

½ bunch cilantro, including roots, stems & leaves
2 cloves garlic, chopped
1 T fresh ginger root, chopped
1 tsp hot chili paste
2 T hoisin sauce
2 T soy sauce
2 T lemon juice
1 lb flank steak

Citrus Dipping Sauce:

1/3 c granulated sugar
1/3 c water
2 T rice vinegar or cider vinegar
2 T orange juice
1 T lemon juice
1 T soy sauce
1 clove garlic, minced
½ tsp hot chili paste
1 small carrot, grated or chopped (1/3 c)

Salad:

10 c mixed salad greens
1 large English cucumber
½ c fresh cilantro or parsley, coarsely chopped
¼ c fresh mint, chopped
¼ c fresh chives or green onions, chopped

For marinade, in food processor or blender, purée whole cilantro, chopped garlic, ginger, chili paste, hoisin, soy sauce and lemon juice.

Trim any fat from steak. Coat steak with marinade and marinate for 3 hours or overnight in refrigerator.

Grill flank steak for 4 – 5 minutes per side, or until cooked medium-rare. Cool for at least 10 minutes. Slice thinly on diagonal.

Meanwhile, to prepare sauce, combine sugar and water in small saucepan and heat until sugar dissolves. Add rice vinegar, orange juice, lemon juice soy sauce, garlic, chili paste and carrot. Taste and adjust seasonings if necessary. Cool.

To serve, arrange salad greens on flat dish. Arrange cucumber on top and sprinkle with chopped cilantro, mint and chives. Place steak slices on top and drizzle with sauce.

Makes 6 servings.

 
REC: Grilled Flank Steak with Green Onion-Ginger

Grilled Flank Steak with Green Onion-Ginger Chimichurry
from The Best of Cooking Light

"Mint, rice vinegar, ginger and green onions add an Asian twist to chimichurri, the Latin condiment that is a pungent cross between vinaigrette and pesto, and a must with grilled meats."

¾ c green onions, sliced into 1” lengths
1/3 c fresh parsley, chopped
¼ c fresh mint leaves
3 T rice vinegar
2 T fresh ginger, peeled & finely chopped
2 T olive oil
1 T water
½ tsp salt
½ tsp black pepper
2 cloves garlic, peeled
1½ lb flank steak, trimmed
½ tsp salt
½ tsp black pepper
cooking spray

Prepare grill.

Place first 10 ingredients in a blender or food processor; process until smooth.

Sprinkle steak with ½ teaspoon salt and ½ teaspoon pepper. Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness.

Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Serve with sauce

Yield: 4 servings

 
REC: Teriyaki Noodles with Beef

Teriyaki Noodles with Beef
from Heart Smart Cooking for Family and Friends by Bonnie Stern

"This is a recipe that everyone in the family will love. You can also use soba or udon noodles (you should have about 6 cups cooked noodles) and you can substitute chicken for the beef. You can also add 1 cup of been sprouts at the end."

1 lb flank steak, partially frozen
1/3 c teriyaki sauce (divided)
¾ lb penne, fusilli or spaghetti
2 T vegetable oil (divided)
1 onion, thinly sliced
1 carrot, thinly sliced
1 sweet red pepper, thinly sliced
1 stalk celery, thinly sliced
3 shiitake mushrooms, stems removed & sliced
1½ c broccoli florets & stems, sliced
2/3 c boiling water
4 green onions, sliced on the diagonal

Slice flank steak as thinly as possible, on the diagonal against the grain. Cut each slice into thirds crosswise.

Place steak in a bowl and toss with 1 tablespoon teriyaki sauce. Marinate for about 10 minutes or up to a few hours in refrigerator.

Bring a large pot of water to a boil. Add pasta and cook until almost tender. Drain well.

Meanwhile, heat 1 tablespoon oil in wok. Add onion, carrot, red pepper, celery, mushrooms and broccoli. Stir-fry for 3 to 4 minutes, or until vegetables are brightly coloured and beginning to become tender.

Add steak to vegetables. Add remaining 5 tablespoons teriyaki sauce and boiling water. Bring to a boil and simmer for about 2 minutes. Add pasta to wok. Cook for a few minutes, tossing until pasta absorbs juices but is still moist. Sprinkle with green onions before serving.

Makes 6 servings.

 
Rec: America's Test Kitchen's -- Beef Satay

I have not made this yet, but it is on the top of my "to try" pile.

Beef Satay
Meat that is partially frozen is easier to slice into thin strips. Asian chili sauce is available in most supermarkets under the name Sriracha. A chili-garlic sauce, known as sambal, could also be used; however, it is much spicier. Use 6-inch-long skewers for this recipe; you'll need about 24.

Serves 12
Spicy Peanut Dipping Sauce

1/2 cup smooth peanut butter
1/4 cup hot water
1 tablespoon soy sauce
2 tablespoons lime juice from 1 lime
2 tablespoons Asian chili sauce
1 tablespoon dark brown sugar
1 clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
1 tablespoon chopped fresh cilantro leaves
2 scallions white and green parts, sliced thin

Beef Satay

1 1/2 pounds flank steak
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons Asian chili sauce , or more to taste
1/4 cup packed dark brown sugar
1/4 cup minced fresh cilantro leaves
2 cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
4 scallions , white & green parts, sliced thin
1 recipe Spicy Peanut Sauce


1. FOR SPICY PEANUT DIPPING SAUCE: Whisk the peanut butter and hot water together in a medium bowl. Stir in remaining ingredients. Transfer to a small serving bowl, and put aside to use after the beef has been placed on the skewers.

2. Cut the flank steak in half lengthwise and freeze it for 30 minutes.

3. Combine the soy sauce, oil, chili sauce, brown sugar, cilantro, garlic, and scallions in a measuring cup; set aside. Remove the flank steak from the freezer and slice each piece across the grain into 1/4-inch-thick strips. Weave the meat onto individual bamboo skewers. Dunk the meat end of each skewer in the marinade to coat; lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean. Pour the remaining marinade over the meat. Refrigerate for exactly 1 hour.

4. Adjust an oven rack to the top position and heat the broiler. Lay the skewers on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. Broil for 6 to 7 minutes, flipping the skewers over halfway through, until the meat is browned. Serve immediately with the peanut sauce.

 
Some how I missed this post. REC: rvb's Flank Steak and Gayla's Carne Asada.

* Exported from MasterCook *

rvb's Rolled Stuffed Flank Steak

Recipe By : rvb
Serving Size : 1 Preparation Time :0:00
Categories : Flank Steak

Amount Measure Ingredient -- Preparation Method

2 pounds flank stead
red wine or balsamic vingegar
good quality lunch meat- prosciutto
cheese- ricotta, mozzarella , blue

pound your flank steak till it's as thin as you have the stamina for. at this point (assuming you've started ahead of time) you might wish to marinate the steak
in red wine - maybe you're feeling piquant and might want to add a touch of balsamic vinegar. don't marinate before pounding unless you want a steak fulla holes. layer some GOOD lunchmeat on top. if i'm flush, i use prosciutto (i think that domestic is fine - the subtlety of parma would prolly be wasted) and genoa. go to your deli at a slow time and sweet talk them into slicing as thinly as possible. it's worth the time. slosh some cheese on top. the recipe i started with (who knows where or i'd give credit where it is most duly due) called for
ricotta. i think. i've used fresh mozzerella. next time i try it (ooh dawn, i'm developing the hunger) i'm gonna use bleu. i'll spring for stilton. roll and tie it. roast, using timing for total of steak and lunchmeat. baste with oil occasionally. if you can find a grill (preferably covered), do so. if you can scare up some flavored wood chips, it'll be even better. if you marinated the steak, bring the
marinade to a boil, skim off the sludge and add some sour cream to top off. i've added minced sundried tomatoes at this point and didn't regret it.

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* Exported from MasterCook *

Carne Asada (5#)

Recipe By : Gayla Pierce
Serving Size : 1 Preparation Time :0:00
Categories : Beef Flank Steak

Amount Measure Ingredient -- Preparation Method5 pounds beef, flank steak type -- cut in strips
1/2 cup soy sauce
2 tablespoons fresh cilantro
1/4 cup lemon juice
1/4 cup salad oil
1/4 cup water
1 tablespoon granulated garlic
1 teaspoon ground black pepper

Blend all together and marinate for 24 hours. Grill or stir fry for burritos.

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