Flank Steak Recipe
Jennie Said:
Does any know a good marinade recipe for flank steak?We Answered:
1/4 cup of soy sauce, 1 cup of red wine, three cloves of garlic crushed, 1/3 cup olive oil, 1 tsp dried oregano, pepper and salt. Put in a square pyrex dish and then put in flank steak. Marinade overnight, turning occasionally. Grill on the barbecue brushing on marinadeAngel Said:
Need a recipe using a flank steak?We Answered:
Flank steak is very flavorful, but it is also very tough. If you want to use the charcoal grill, get yourself a piece of wood and soak it in water for 24 hours. Start the fire, plop down the wood, and put the flank steak on it, then put the top on the grill.The smoke will permeate the meat, adding a lot of flavor, and because you're cooking with smoke rather than a direct fire, the meat will cook slowly and become tender.
I'd toss a little Adolf's Meat Tenderizer in the marinade. It's papain, an enzyme found in uncooked pineapple. But that's just me. Smoking, in and of itself, ought to be sufficient.
Wendy Said:
Beef flank steak recipe?We Answered:
One of my favorites...INGREDIENTS
1 1/2 pounds whole flank steak
2/3 cup balsamic vinegar
1 tablespoon black pepper,
2 cloves garlic, crushed
PREPARATION
Poke the meat with a fork to help the marinade penetrate. Mix the marinade in a large resealable bag, reserving 1/4 cup. Drop the steak into the bag and refrigerate it for up to 24 hours.
Grill for 6 to 8 minutes per side (until medium rare). Brush with the reserved marinade before serving. Slice diagonally across the grain in thin slices.
Leah Said:
does anyone have a good recipe for Stuffed Flank Steak?We Answered:
I love cooking flank steak because it's so yummy and easy. Here's a couple ideas, hope they work :)Mexican Stuffed Flank Steak
2 cups beef broth
1/2 cup KRAFT Zesty Italian Dressing, divided
6 ancho peppers, crushed (about 1 cup)
1 Tbsp. dried oregano leaves
1 beef flank steak (2 lb.)
1 small potato, peeled, shredded
1 medium carrot, shredded
1 serrano chile, finely chopped
4 slices OSCAR MAYER Bacon, cooked, drained and chopped
1/4 cup chopped cilantro, divided
PLACE broth, 1/4 cup of the dressing, the ancho peppers and oregano in blender; cover. Blend on medium speed 1 min. Pour into large resealable plastic bag. Add steak; seal bag. Turn bag over several times to evenly coat steak with the broth mixture. Refrigerate overnight to marinate, turning occasionally.
MIX potatoes, carrots, serrano chiles, bacon and 2 Tbsp. of the cilantro; set aside. Remove steak from marinade; reserve marinade in bag. Place steak on clean work surface. Spread evenly with potato mixture to within 1/2 inch of edges. Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals; set aside.
HEAT remaining 1/4 cup dressing in large skillet on medium-high heat. Add steak; cook until browned on all sides, turning occasionally. Add reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour 45 min. or until steak is medium doneness (160°F). Transfer steak to cutting board; let stand 10 min. Remove string; cut steak into 1/2-inch-thick slices. Place on serving platter. Spoon broth mixture over steak slices; sprinkle with the remaining 2 Tbsp. cilantro.
Stuffed Flank Steak
2 Tbsp. butter or margarine, divided
1/4 cup sliced celery
1/4 cup chopped onion
3/4 cup unseasoned croutons
1/4 cup KRAFT 100% Grated Parmesan Cheese
2 Tbsp. water
1/4 tsp. dried basil leaves
1/2 lb. beef flank steak
1 can (8 oz.) tomato sauce
MELT 1 Tbsp. of the butter in large skillet on medium-high heat. Add vegetables; cook and stir until crisp-tender. Add croutons, cheese, water and basil; mix lightly. Remove from heat.
CUT steak horizontally in half to butterfly, being carefuly not to not cut all of the way through the straight side od steak. Open steak; spread bottom half with the vegetable mixture. Roll up, jelly-roll fashion; tie securely with string. Melt remaining 1 Tbsp. butter in same skillet. Add steak; cook until evenly browned on all sides, turning occasionally. Pour tomato sauce over steak; cover. Reduce heat to low.
COOK 1 hour 30 minutes to 2 hours or until steak is cooked through, basting occasionally. Cut into slices; serve topped with the tomato sauce. Sprinkle with additional cheese, if desired.
Argentian Stuffed Flank Steak
1 (2 1/2 pound) flank steak, trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 pound fresh spinach, washed and drained, stems trimmed
4 small thin carrots
4 large hard boiled eggs, peeled and quartered lengthwise
1 cup large pitted green Spanish olives, halved lengthwise
1 large onion, sliced into rings
1/4 cup freshly grated Parmesan
1 teaspoon red pepper flakes
1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)
1 head garlic, halved
1 large onion, halved
1 handful fresh thyme sprigs
1 handful fresh oregano sprigs
2 bay leaves
Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher's twine to hold it together, as you would a roast.
Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.
Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices – the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.