ideas for flank steak

[michelern]

I'm cooking flank steak tonight on the grill.....any ideas for marinade??? This is a first for me (haven't been cooking all that long). Any ideas are greatly appreciated!!!

[laurenc]

Oh my god - my mom has the best recipe for "bourbon marinated steak" It had Jack Daniels, molasses, brown sugar, garlic and a few other ingredients - it is soooo good. I will try to get in touch with my mom and get the exact recipe for you.

[michelern]

you made my mouth water laurenc....If you can get the exacts, I would be grateful!!!! YUMMY!!!

[sneezles]

Here's one I use (it's from Bon Appetit)

3/4 cup dry red wine
1 onion minced (about 1 cup)
1/2 cup chopped fresh parsley
2 garlic cloves, minced
1 bay leaf
1 tsp dried tarragon
1 tsp dried thyme
1/2 tsp fresh ground black pepper
dash (or two) hot sauce

Combine in large zip-loc bag, add meat, seal and marinate for 4 hours, turning bag often.
Grill meat, basting with marinade (but do not put marinade on meat during the last 5 minutes of cooking).

[laurenc]

Okay - I was a little off on the ingredient list but here is the exsct recipe

Bourbon Marinated Flank Steak

1 cup water
1/2 cup packed brown sugar
1/2 cup bourbon whiskey (Jack Daniels)
1/3 cup soy sauce
2 tbsp. lemon juice
1 clove garlic chopped
1 tbsp. worchesterchire sauce
1 teas. black pepper, coarsley ground
1/4 teas. hot pepper sauce
2 flank steaks (1 1.2 lbs each -well trimmed)

Combine all ingredients in a bowl - mix well (adding water last). pour marinade in large self sealing bag - add steaks, turning to coat. Lay flat in large baking dish in refrigerator and marinate for at least 4 hours - or overnight - turning bag occasionally.

Grill over medium high heat 15 - 20 minutes for medium rare.

[sneezles]

Lauren
I have used that recipe and loved it. I used on beef tenderloin-we called it Drunken Fillet of Beef.

[Gail]

Hokey-dokey...

This is the way my mom and I have been making flank steak forever. I've tried other methods, but keep coming back to this. It's so embarrassingly simple, you won't think it even came from me.

Tenderize flank steak by whacking it across the grain on both sides with something such as the edge of a plate you don't like. (Why is it, so many of my recipes include violence?) Sprinkle LIBERALLY with garlic powder and onion powder (yes, you could use salt, but then you have to worry about your meat being too salty.) Douse with soy sauce (Please don't use that lite stuff-- it won't work with this), turn the meat over and season the other side. When you're done, roll the steak up, plop in a shallow bowl and cover with plastic wrap. Refrigerate several hours. If there isn't a small puddle of soy sauce in your bowl, you didn't use enough. Refrigerate this at least four hours-- if you can do it in the morning, so much the better.

To cook (oops! Didn't tell you, this is for BROILING, not grilling... ah well, save it for another night, then) broil approximately five minutes on each side. (I usually pour any leftover soy sauce over the thing before broiling.) Let meat rest five minutes before carving (it'll still be cooking internally), then slice thinly at a diagonal across the grain.

Check your broiler pan. If you got lucky, you'll have some juices mixed with soy sauce in the bottom pan. (Hopefully.) Maybe some on your cutting board. Pour 'em atop the sliced meat. The juices are terrific-- be sure your slice gets some before serving.

Heap good stuff. Easy. Nothing to chop or measure. Nice in flour tortillas, by the way. http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Gail (edited 02-15-2001).]

[Terrytx]

Here's another good one.

* Exported from MasterCook *

Chipotle-Lime Flank Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Grilling
Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (1 1/2 lb) flank steak
4 chipotle chiles canned in adobo
1/2 cup fresh lime juice
1/2 cup honey
1/2 cup (anout 1/2 of a bunch) chopped cilantro
3 tablespoons Dijon mustard
2 tablespoons garlic oil
1 1/2 tablespoons minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
salt and fresh ground black pepper

Combine all ingredients for marinade. Marinate flank steak in the refrigerator 8 hours or overnight. Remove steak from marinade and reserve marinade.

Grill or broil to desired degree of doneness.

Meanwhile, as steak is grilling, bring marinade to a boil and boil until slightly reduced and thickened. Serve sauce over thinly sliced steak.

[KellyD]

These marinades sound wonderful. If you're short on time, flank steak is also awesome marinated in plain old teriyaki marinade. Throw it in a big ziploc bag, add crushed red pepper, ground black pepper, garlic (fresh or powder) - it's great. I love salt, so I also add soy sauce. The longer it marinates, the stronger the flavor - and the better we like it. Make sure you don't over cook it on the grill either - it won't take long.

[Donna P]

This marinade is wonderful!!!


* Exported from MasterCook *

Steak Marinade

Recipe By :Mark Bittman
Serving Size : 0 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup soy sauce
1 teaspoon fresh ginger -- grated
1 clove garlic -- minced or pressed
1 tablespoon hoisin sauce -- or honey or molasses
freshly ground black pepper -- to taste
1/2 large lime -- juiced

Mix all ingredients for a steak marinade.

This combination - soy sauce for flavor, hoisin for browning, body, and sweetness, lime for acidity - perfectly enhances not only steak but burgers, boneless chicken breasts or thighs, tuna, and swordfish. Longer-cooking meats, such as bone-in chicken, should be cooked within 10 minutes of doneness before basting with the sauce.

There are many other ingredients that can contribute to this basic sauce to make it somewhat more complex in flavor. Add too many at once, however, and you run the risk of muddying the flavor.

Mustard: 1 teaspoon to 1 tablespoon

Sesame or other roasted-nut oil, about a teaspoon

Peanut butter or tahini (sesame paste), about a tablespoon (some sesame seeds or finely chopped peanuts are good, too)

Minced onion, scallion, or shallot

Prepared horseradish (about a tablespoon) or wasabi powder (about a teaspoon)

Minced zest of a lemon, lime, or orange

Minced cilantro, about a tablespoon, plus more for garnish

Ground cumin (up to a tablespoon) or coriander (up to a teaspoon), or a combination

Minced jalapeno, crushed red chiles, or Tabasco or other hot sauce to taste

Worcestershire or fish sauce (nuoc mam or nam pla, sold in most Asian markets), about a tablespoon

Source:
"The Minimalist Cooks at Home"

- - - - - - - - - - - - - - - - - - -

Per serving: 89 Calories (kcal); 1g Total Fat; (6% calories from fat); 5g Protein; 18g Carbohydrate; trace Cholesterol; 4375mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Makes enough marinade for 16-24 ounces of of boneless steak or 24-32 ounces of bone-in steak.

Double or triple the recipe for future (near term) use.
Nutr. Assoc. : 0 0 0 0 0 0

[michelern]

sneezles-drunken filet of beef??? I laughed out loud when I read that!!! HA HA!!! Needless to say, all of these marinades sound wonderful....now which one to make????? Decisions, decisions......

[JJeannette]

This thread just reminded me of something a friend and I were discussing the other day. What is a good substitute for flank steak? In our area is is difficult to find anything labeled "flank steak". I checked out the beef board and the best I could come up with would be bottom sirloin--does that sound right to everyone? Thanks---.

[Wendy w]

I have been wanting to try the Greek Stuffed steak in the Complete CL Cookbook. Although it is not grilled, it looks great. So do the other recipes in this thread. For more good ones, do a search.

[Gail]

This is what Cooks Thesaurus says:

flank steak Notes: This is a lean, flat cut that's fairly tender and extremely flavorful. Properly marinated, it's a wonderful steak to grill or broil, but don't overcook it or it will become very tough. Before serving, cut the steak into thin slices at a slant against the grain. Substitutes: skirt steak OR hanger steak OR top round (for London broil) OR tri-tip roast

Check out: http://www.foodsubs.com/Meats.html which I think gives a pretty thorough picture of the cut of meat and more detailed information if you click on the particular cut.

[Joyce]

I realize this is off target, but I think I would love the Bourbon Bourbon Marinade with Salmon. Do you think it's worth a try??

[laurenc]

I think that sounds like a great idea to use the bourbon marinade with salmon - I think I will have to give that a try as well! Thanks for the tip. If you try it soon - let us know how it turns out!