HOW TO COOK FLANK STEAKS RECIPES

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SOY-MARINATED FLANK STEAKS RECIPE - FOOD NETWORK



Soy-Marinated Flank Steaks Recipe - Food Network image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 main-course servings

Number Of Ingredients 8

1 flank steak, about 11/2 pounds
1/3 cup soy sauce
3 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons vegetable oil
4 cloves garlic, crushed
1 teaspoon sugar
Freshly ground pepper

Steps:

  • Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.
  • Remove the steak from the marinade and pat dry with paper towels.
  • Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.
  • Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve.

HOW TO COOK FLANK STEAK IN THE OVEN - KITCHN



How To Cook Flank Steak in the Oven - Kitchn image

Flank isn't quite as fancy — or typically as expensive — as steaks like ribeye and filet mignon, but it cooks just as quickly and delivers big on flavor.

Provided by Emma Christensen

Categories     Main dish    Dinner

Total Time 0S

Number Of Ingredients 7

1 1/2 to 2 pounds flank steak
2 to 3 tablespoons lemon juice, lime juice, vinegar, or other acid
2 tablespoons olive oil
3 cloves garlic, optional, grated on a microplane or pressed in a garlic press
1 teaspoon salt
1 to 2 teaspoons spices, like chili powder, barbecue spices, curry, or other favorite spice blend
→ Replace this basic marinade with 1/4 to 1/3 cup any other favorite marinade

Steps:

  • Coat the flank steak with marinade: Place the steak in a shallow dish, like a 9x13-inch baking dish. Whisk together all the marinade ingredients and pour over the steak. Rub the marinade into the steak and flip the steak once or twice in the dish to coat.
  • Marinate for 1 hour or up to 24 hours: Cover the dish and place the steak in the fridge for at least 1 hour or up to 24 hours. Flip the steak occasionally if you happen to think about it.
  • Heat the broiler and prepare the pan: Set your broiler to its highest setting (or simply turn it on if it doesn't have settings). Place an oven rack a few inches below the broiler element. Line a broiler pan with aluminum foil, add the top, and spray the top with nonstick cooking spray.
  • Broil the steak 4 to 6 minutes per side: Remove the steak from the marinade, shake off any excess, and place it in the middle of the broiler pan. Slide it directly under the broil. Cook for 4 to 6 minutes, flip it over, and broil for another 4 to 6 minutes (8 to 12 minutes total).
  • Check the steak for doneness: The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top. Check the temperature in the thickest part with an instant-read thermometer: 115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak. If additional cooking is needed, cook for another minute or two for every 10 degrees needed; transfer the steak to the oven if it's becoming too crisp on the edges.
  • Rest for 5 minutes: Transfer the steak to a cutting board and rest for 5 minutes.
  • Slice against the grain: Slice the steak into very thin slices using a sharp knife, cutting against the grain. This means the long fibers should all be running left to right on your cutting board, and you should be slicing through them, top to bottom.
  • Transfer to a serving platter: Transfer the slices to a serving platter. Pour the juices from the pan and cutting board over the meat and toss to coat.
  • Serve warm or room temperature: Serve the steak right away. Leftovers are great in sandwiches and on salads, or reheated in quesadillas, burritos, or other quick dinners.

Nutrition Facts : SaturatedFatContent 5.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 0.8 g, SugarContent 0.0 g, ServingSize Serves 6, ProteinContent 28.2 g, FatContent 15.5 g, Calories 263 cal, SodiumContent 337.2 mg, FiberContent 0.3 g, CholesterolContent 0 mg

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