Whats a good way to cook flank steak?!
Marinated Flank Steak
(recipe from Taste of Home, February/March 2007)
1 cup reduced-sodium soy sauce (I used regular soy sauce)
1/4 cup lemon juice
1/4 cup honey
6 garlic cloves, minced
1 beef flank steak (1-1/2 pounds)
In a large resealable plastic bag, combine the soy cause, lemon juice, honey and garlic; add steak. Seal bag and turn to coat; refrigerate for 6-8 hours.
Drain and discard marinade. Broil 4-6 inches from the heat or grill over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Thinly slice steak across the grain.
Makes 6 servings.
Answers: This is Very good
Marinated Flank Steak
(recipe from Taste of Home, February/March 2007)
1 cup reduced-sodium soy sauce (I used regular soy sauce)
1/4 cup lemon juice
1/4 cup honey
6 garlic cloves, minced
1 beef flank steak (1-1/2 pounds)
In a large resealable plastic bag, combine the soy cause, lemon juice, honey and garlic; add steak. Seal bag and turn to coat; refrigerate for 6-8 hours.
Drain and discard marinade. Broil 4-6 inches from the heat or grill over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Thinly slice steak across the grain.
Makes 6 servings.
marinate in a teriyaki sauce and grill over high heat.
We love to marinate in a garlic herb marinade I buy at the store, look in the condiment section there are many to choose from. We grill it to a medium rare to medium...warm, pink center.
Flank steak can be broiled or grilled if it is marinated first. Marinades are seasoned liquids containing tenderizing ingredients, either acidic foods such as lemon juice, wine, vinegar, and tomato juice, or natural tenderizers such as pineapple, papaya, or ginger. Place the flank steak in an acid-resistant container, add marinade (1/4 to 1/2 cup [59.1–118.3ml] for each 1 to 2 pounds [0.45–0.90 kg] of meat), and turn to make sure the marinade touches all surfaces. Cover, and marinate in the refrigerator for several hours or overnight. Marinades can used to baste meat while cooking or make a sauce. However, once the marinades have come in contact with raw meat, never consume them unless they have been thoroughly cooked so that all microorganisms are destroyed.
Broil
Place marinated flank steak on a broiling pan 2 to 3 inches (5–7.6cm) from the heat source. Leave the oven door open, and broil 6 to 7 minutes on each side for medium rare, 9 minutes on each side for medium. Avoid overcooking, as it makes flank steak become tough.
Grill
Place marinated flank steak directly over the heat source and cook, uncovered, over medium heat for 17 to 21 minutes, turning once during cooking.
Stuff and bake
Prepare the stuffing mixture and lay the flank steak flat on a work surface. Spread stuffing over the surface of the steak, then roll up the meat as if it were a jelly roll. Tie every 2 inches (5cm) with cotton string. Place in a baking pan and bake at 350°F (177°C) for 40 minutes. Cool slightly before slicing.
Braise
Heat a skillet over medium-high heat, add oil, and brown steak on both sides. Add cooking liquid and seasonings. Reduce heat and simmer until tender, 1 1/4 to 1 3/4 hours.
Buying and storing tips
Look for flank steak that has a clear, red color. Beef normally is purplish-red, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat retains the darker color. Vacuum-packed flank steak also shows this purplish color.
Packaged flank steak should be cold and the packaging free of punctures or tears; vacuum-packed flank steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date.
Store flank steak in its original packaging in the coldest part of the refrigerator, where it will keep for three to four days. It may be frozen in this packaging for up to two weeks. For longer freezing, wrap the meat in heavy-duty aluminum foil, freezer paper, or freezer bags. Securely wrapped flank steak will keep 6 to 12 months in the freezer. Defrost the meat in the refrigerator, allowing 12 to 24 hours, depending on size and number of steaks. Cook as soon as possible after defrosting.
In Texas we marinade it and cook it on an open grill over a hot fire (flaming). I cook them like a fajita. After you cook the meat cut it into thin strips and serve with tortillas and pico de gallo. It's a more tender cut than fajita. Excellent texture and taste.
I found this on-line somewhere and made it twice already. Very good and the steak melts in your mouth!! PS - You can also cook this in your oven on 'broil'.
DR. PEPPER? FLANK STEAK
1-1/2 to 2 pounds flank steak
16 ounce bottle Dr. Peppers? soda
4 cloves garlic, peeled
2 cinnamon sticks
2 tablespoons grill seasoning:
4 tablespoons Kosher salt
3 tablespoons Chili powder
2 tablespoons dried granulated garlic
2 tablespoons sugar
2 tablespoons ground cumin
2 tablespoons ground black pepper
1 tablespoon ground thyme
Directions
In a large bowl, combine Dr. Pepper?, garlic cloves and cinnamon sticks.
Place flank steak in shallow dish and pour Dr. Pepper? mixture over top.
Cover tightly with foil and refrigerate 12 hours turning once during marinating time.
Mix all ingredients for grill seasoning and store in tightly sealed container.
When steak is done marinating, remove from refrigerator and pat dry with paper towels.
Prepare grill to medium-high heat.
Season both sides with grill seasoning.
Grill 3-4 minutes per side. Never cook flank steak past the medium-rare stage or it will end up being very tough.
Remove from grill, cover loosely with foil, and let rest for 5 minutes.
Cut aross the grain into 1" slices.
To use as fajita filling, warm tortillas and fill with steak and choice of toppings.
Try with avocado sour cream; guess what...the recipe is posted :)
Lots of ideas here. I marinade mine in a plastic bag at least overnight. Use a marinade of your choice. Experiment. Try different combinations. Lorie's recipe looks good. Commercial products are ok too.
I grill it like Lorie, maybe not quite as long depends on the size of the cut. Quick sear the outside, then cook until pink in the middle. Make sure you slice as thin as you can, against the grain. It is a pretty tasty cut, I was pleasantly surprised when I first tried making it.
Using one pound of meat, I slice mine in very, very thin strips against the grain and then marinate it in soy sauce or teriyaki sauce, garlic and a little brown sugar for hours! If you put your meat in the freezer, you can get it to slice super thin. Slice one huge onion into rings and one huge pepper into strips. Heat 2 tablespoons of oil in a frying pan until it's sizzling hot. Throw in your peppers and onions. Now throw in your meat along with the marinade. Cover and let simmer for a couple of minutes. Add lots of black pepper and serve over rice.
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i cut it up and put it in stew
It not so much the way you cook it its the way you cut it. cut against the grain.
Wow! great ideas !
I marinate in teriaki sauce. Thin slice as recommended by Patty K.
Then stir fry (steam) in a hot wok with broccoli and diced tomatoes.