CUTTING AGAINST THE GRAIN STEAK RECIPES

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BEST GRILLED FLANK STEAK - HOW TO GRILL FLANK STEAK



Best Grilled Flank Steak - How to Grill Flank Steak image

A simple grilled flank steak is the ultimate quick weeknight dinner, and it's also great for feeding a crowd. The marinade gives it a ton of flavor.

Provided by THEPIONEERWOMAN.COM

Categories     grilled    main dish    meat

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 7

1/4 c.

olive oil

1/4 c.

Worcestershire sauce

2 tbsp.

red wine vinegar

2 tbsp.

brown sugar

2 lb.

flank steak

1/2 tsp.

kosher salt

1/2 tsp.

ground black pepper

Steps:

  • In a large baking dish, whisk together the olive oil, Worcestershire sauce, red wine vinegar and brown sugar.  Place the steak in the baking dish and turn a few times to coat. Cover and refrigerate for 30 minutes. 
  • Heat a grill or grill pan over medium-high heat (about 400˚ to 450˚). Remove the steak from the marinade and pat dry.  Sprinkle all over with salt and pepper.  Place the steak directly over the flame and cook until a thermometer reads 135˚ in the thickest part (for medium rare), 3 to 5 minutes on each side. Remove from the heat and transfer to a cutting board. Let rest for 5 minutes, then slice against the grain. Serve immediately.

PAN-FRIED T-BONE STEAK RECIPE | FOOD ... - FOOD NETWORK



Pan-Fried T-Bone Steak Recipe | Food ... - Food Network image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 22 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 2 to 4 servings

Number Of Ingredients 5

2 pound T-bone steak (about 1 1/2 inches thick)
Coarsely ground black pepper
Kosher salt
1 to 2 tablespoons oil, like peanut, corn, or soy
Serving Suggestions: Compound Butter

Steps:

  • About 1/2 hour before cooking the steak, bring it to room temperature.
  • Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)
  • Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes.
  • Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.

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