FLANK STEAK BROIL RECIPES
BROILED FLANK STEAK RECIPE - FOOD.COM
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
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
BROILED FLANK STEAK - HOW TO COOK MEAT
The flank steak comes from the abdominal or flank area of an animal. In this case, we are using beef flank steaks. These are the same steaks that are used for fajitas, so I thought that would be a good thing to make with this marinated beef flank steak. I marinated this flank steak overnight. It needs about 12–18 hours to soak in the flavors from the marinade, so leave enough time. If you decide to skip the marinade, season the steak per your preference. But you should probably tenderize it with something, either a hammer or a jaccard. A jaccard is a tool with a bunch of blades on it that penetrate the meat and cut up up inside just enough to tenderize it a bit. Depending on how many wacks you give it.
Provided by Nils Hoyum
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 3
Steps:
- Steps to Make Broiled Flank Steak
- Tips & Tricks
Nutrition Facts : ServingSize 3 oz, Calories 131, FatContent 6 g, SaturatedFatContent 2 g, CholesterolContent 42 mg, SodiumContent 62 mg, CarbohydrateContent 0.0 g, FiberContent 0.0 g, SugarContent 0.0 g, ProteinContent 17 g
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