HOW TO GRILL A STEAK INDOORS RECIPES

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FLANK STEAK MARINADE RECIPE - HOW TO GRILL OR BROIL FLANK ...



Flank Steak Marinade Recipe - How to Grill Or Broil Flank ... image

A quick and easy marinade makes this Flank Steak unforgettable. All you need is 30 extra minutes to make that steak extra delish.

Provided by Lauren Miyashiro

Categories     dairy-free    nut-free    dinner party    weeknight meals    dinner    grilled    meat

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 7

1/3 c.

extra-virgin olive oil

1/4 c.

reduced-sodium soy sauce

2 tbsp.

lime (or lemon) juice

2 tbsp.

packed light brown sugar

2 lb.

flank steak

Kosher salt

Freshly ground black pepper

Steps:

  • In a large bowl, whisk together olive oil, soy sauce, lime juice, and brown sugar. Add steak and toss until coated. Marinate for at least 30 minutes, up to 2 hours. Remove steak from marinade and pat dry with paper towels. Season lightly with salt (remember that there's soy sauce in the marinade) and pepper. To grill: Preheat grill to medium-high. Place steak on grill and cook to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.) To broil: Preheat oven broiler to high. Place steak on a sheet pan and cook, turning once halfway through, until cooked to your liking, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.) Let rest before slicing and serving.

BALSAMIC-GLAZED STEAK ROLLS RECIPE - TABLESPOON.COM



Balsamic-Glazed Steak Rolls Recipe - Tablespoon.com image

Tender steak rolls filled with zesty vegetables and drizzled with a glaze that is simply out-of-this-world delicious.

Provided by Daring Gourmet

Total Time 30 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 16

8 thin slices sirloin or flank steak (length and width according to personal preference)
Extra virgin olive oil
Salt and freshly ground black pepper
Fresh rosemary, chopped
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 medium zucchini, sliced into thin strips
1 medium yellow onion, halved and then thinly sliced
A few white button or cremini mushrooms, cut into thin strips
1 teaspoon extra virgin olive oil
1 large clove garlic, minced
1/4 cup dark balsamic vinegar
2 tablespoons dry red wine
2 teaspoons brown sugar
2 sprigs fresh rosemary
1/4 cup Progresso™ beef-flavored broth

Steps:

  • Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary.
  • Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, seasoning with salt and pepper.
  • Place a few of the vegetable strips vertically on one end of each steak cutlet so that once rolled up the end of the vegetables are sticking out of each end of the steak roll.
  • Roll it up, and secure it with a toothpick. Repeat for each steak roll.
  • For the rosemary balsamic glaze: Heat the olive oil in a small saucepan over medium-high heat. Add the garlic and cook for one minute, until fragrant. Add the balsamic vinegar, red wine, brown sugar and the rosemary sprigs and bring to a rapid boil. Reduce the heat and simmer uncovered for 5 minutes. Add the broth, return to a boil, reduce the heat to low and simmer for another 15 minutes. Discard the rosemary sprigs.
  • Prepare the grill and grill on each side for about 2 minutes or according to desired doneness. Do the same if cooking them in a skillet, frying over medium-high heat until done.
  • Serve immediately drizzled with the rosemary balsamic glaze. Baked potatoes make a great accompaniment.

Nutrition Facts : Calories 799.4 , CarbohydrateContent 7.2 g, CholesterolContent 265.2 mg, FiberContent 1.3 g, ProteinContent 68.7 g, SaturatedFatContent 20.2 g, ServingSize 1 Serving, SodiumContent 497.2 mg, SugarContent 4.5 g

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