BROIL FLANK STEAK RECIPES

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BROILED FLANK STEAK RECIPE | ALLRECIPES



Broiled Flank Steak Recipe | Allrecipes image

This marinated flank steak is a family favorite. We've made this recipe for over 30 years. I have passed this recipe on to friends more times than I can count!

Provided by Marymakin'

Categories     Meat and Poultry    Beef    Steaks    Flank Steak Recipes

Total Time 4 hours 25 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1 2 1/2-pound steak

Number Of Ingredients 8

½ cup vegetable oil
½ cup soy sauce
2 tablespoons water
2 tablespoons brown sugar
1 tablespoon chopped fresh ginger
2 cloves garlic, minced
¼ teaspoon ground black pepper
2 (2.5 pound) flank steak

Steps:

  • Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
  • Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
  • Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
  • Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.

Nutrition Facts : Calories 315.5 calories, CarbohydrateContent 4 g, CholesterolContent 50.6 mg, FatContent 20.2 g, FiberContent 0.1 g, ProteinContent 28.2 g, SaturatedFatContent 5.5 g, SodiumContent 775.2 mg, SugarContent 2.9 g

BROILED FLANK STEAK RECIPE - FOOD.COM



Broiled Flank Steak Recipe - Food.com image

Adapted from a very old issue of Food & Wine magazine. I haven't made this one in ages - but I recall that it was very good and really not as difficult as it may appear. Use a good, strong, dry red wine in this. I like to use Shiraz, but any hearty drinkable red will do fine. This marinates in a tomato and wine mixture, making it very tender. NOTE: Try to plan the timing so that the marinade has started cooking a few minutes before you pop the meat into the oven, so that they finish cooking at roughly the same time.

Total Time 24 hours 15 minutes

Prep Time 24 hours

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 12

2 1/2 lbs flank steaks, trimmed of all visable fat
1 (14 ounce) can Italian-style crushed tomatoes
1 1/2 cups beef broth
3/4 cup dry red wine (such as Shiraz)
1 large onion, halved,thinly sliced
2 cloves garlic, sliced thinly
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
2 tablespoons butter, cut into pieces
salt, to taste
black pepper, to taste

Steps:

  • Combine tomatoes, broth, wine, onion, garlic, Worcestershire, thyme, and bay leaf in a large resealable plastic bag.
  • Poke a few holes into the meat and place into the marinade bag, seal, toss to coat, and let marinade in the fridge overnight.
  • When you are ready to start cooking,set the meat bag on your counter and let sit at room temperature 15 minutes, then begin preparing your pan etc.
  • Prepare your broiler pan by lining bottom pan with foil and brushing the top with some oil (or spray with nonstick cooking spray).
  • Set meat on prepared pan and leave on the counter while you preheat the broiler to the BROIL setting (usually around 500 F)- this will take about 10-15 minutes.
  • For the Sauce: Pour the marinade into a small saucepan and bring to a light boil over medium-high heat,and let the liquid reduce until it measures 1 cup (takes a while- about 15 minutes).
  • Once marinade has reduced, pour it through a strainer set over a bowl (discard the chunky parts)-then pour the liquid back into the pan and set aside, off of the heat, until the meat is ready.
  • For the Meat: Once you have started reducing the marinade for a few minutes, begin the meat.
  • Set the meat pan under the broiler and cook 6-7 inches from the heat, 5-7 minutes, turn over and cook another 5 minutes for rare, or another 5 minutes for medium, even longer for well.
  • When meat has cooked to your liking, remove to a carving board and cover with foil, let sit while you finish the sauce.
  • Once meat is under the foil,heat the marinade again,but don't let it boil.
  • Stir in butter until it melts and season to taste with salt and pepper (I like seasoned salt).
  • Slice the meat against the grain and drizzle with some of the sauce.

Nutrition Facts : Calories 409.9, FatContent 19.9, SaturatedFatContent 9, CholesterolContent 87.8, SodiumContent 389.9, CarbohydrateContent 9.2, FiberContent 1.7, SugarContent 1.6, ProteinContent 42

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