Flank Steak on the Grill
Last weekend, in an effort to enjoy the warmth of summer, we hosted a dinner party on our patio. Our dear friends, Elliot and Serena, were visiting from Asia and we thought it would be the perfect excuse (like we really need an excuse?) to do some grilling and set the dinner table up outside. On the menu: flank steak.
I chose two different recipes... the first, a Bloody Mary Flank Steak via the July/August issue of Food Network Magazine. The recipe had been provided by Chef Guy Fieri and I knew he wouldn't disappoint. The second, an Asian style marinade from The Pioneer Woman's website. Both turned out to be pretty tasty, but I have to say that the second marinade was my favorite. Here are the recipes so you can be the judge when you make them for yourself.
(Sorry for the less than remarkable pictures - I sort of decided to use this for my blog at the last minute. I can assure you the steak was fantastic, even if the pictures don't make that clear.)
Guy Fieri's Bloody Mary Flank Steak
(courtesy of Food Network Magazine, July/August 2013)
1 cup vegetable juice (such as V8)
1/2 cup vodka
Sea salt and freshly ground pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 to 2 cloves garlic, crushed
1 teaspoon onion powder
1 teaspoon celery seeds
1 tablespoon horseradish
1/4 cup extra-virgin olive oil
1 pound flank steak
1. Thoroughly mix the vegetable juice, vodka, 1 teaspoon each sea salt and pepper, the hot sauce, lemon juice, Worcestershire sauce, garlic, onion powder, celery seeds, horseradish and olive oil in a 1-gallon resealable plastic bag. Add the steak. Let marinate in the refrigerator, at least 8 hours and up to 24 hours.
2. Preheat a grill to high. Remove the steak from the marinade and wipe off the excess liquid with paper towels. Grill the steak until marked, about 2 minutes per side, then reduce the heat to medium and cook 7 to 9 more minutes per side for medium rare.
3. Remove the steak from the grill, cover with a clean towel and let rest 5 to 10 minutes. Slice against the grain.
Marinated Flank Steak
(courtesy of http://thepioneerwoman.com/cooking/2009/01/marinated-flank-steak-part-one/)
1/2 cup Soy Sauce
1/2 cup Cooking Sherry
3 Tablespoons Honey
2 Tablespoons Sesame Oil
2 Tablespoons (heaping) Minced Ginger
3 cloves (to 5 Cloves) Minced Garlic
1/2 teaspoon Crushed Red Pepper Flakes
1 whole Flank Steak
"Combine all ingredients in a glass or ceramic dish.
Remove flank steak from package and give it a quick rinse. Coat both sides of the meat with marinade. Refrigerate for at least 3 to 6 hours.
Remove the steak from the marinade and place on a plate while you heat up the grill pan. Make sure to turn on your overhead exhaust fan as the cooking process can be quite smoky.
When the pan is extremely hot, place the steak on a slight angle as this makes for more appealing grill marks. Cook without touching for about 1 ½ to 2 minutes. Rotate the meat about 45 degrees, keeping it on the same side, and cook for another 1 ½ minutes.
Now flip it to the other side. Cook using the same method on the other side, cooking for 1 1/2 minutes, then rotating it and finishing the cooking process. I cook the flank streak to medium rare, which usually takes about 5 to 7 minutes total cooking time. Remove the meat to a cutting board and let it rest for a few minutes before slicing.
When you’re ready, thinly slice the meat against the grain. That means find the directional striations/lines in the meat grain and slice perpendicular to it."
Happy Grilling!!
I chose two different recipes... the first, a Bloody Mary Flank Steak via the July/August issue of Food Network Magazine. The recipe had been provided by Chef Guy Fieri and I knew he wouldn't disappoint. The second, an Asian style marinade from The Pioneer Woman's website. Both turned out to be pretty tasty, but I have to say that the second marinade was my favorite. Here are the recipes so you can be the judge when you make them for yourself.
(Sorry for the less than remarkable pictures - I sort of decided to use this for my blog at the last minute. I can assure you the steak was fantastic, even if the pictures don't make that clear.)
Guy Fieri's Bloody Mary Flank Steak
(courtesy of Food Network Magazine, July/August 2013)
1 cup vegetable juice (such as V8)
1/2 cup vodka
Sea salt and freshly ground pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 to 2 cloves garlic, crushed
1 teaspoon onion powder
1 teaspoon celery seeds
1 tablespoon horseradish
1/4 cup extra-virgin olive oil
1 pound flank steak
1. Thoroughly mix the vegetable juice, vodka, 1 teaspoon each sea salt and pepper, the hot sauce, lemon juice, Worcestershire sauce, garlic, onion powder, celery seeds, horseradish and olive oil in a 1-gallon resealable plastic bag. Add the steak. Let marinate in the refrigerator, at least 8 hours and up to 24 hours.
2. Preheat a grill to high. Remove the steak from the marinade and wipe off the excess liquid with paper towels. Grill the steak until marked, about 2 minutes per side, then reduce the heat to medium and cook 7 to 9 more minutes per side for medium rare.
3. Remove the steak from the grill, cover with a clean towel and let rest 5 to 10 minutes. Slice against the grain.
Marinated Flank Steak
(courtesy of http://thepioneerwoman.com/cooking/2009/01/marinated-flank-steak-part-one/)
1/2 cup Soy Sauce
1/2 cup Cooking Sherry
3 Tablespoons Honey
2 Tablespoons Sesame Oil
2 Tablespoons (heaping) Minced Ginger
3 cloves (to 5 Cloves) Minced Garlic
1/2 teaspoon Crushed Red Pepper Flakes
1 whole Flank Steak
"Combine all ingredients in a glass or ceramic dish.
Remove flank steak from package and give it a quick rinse. Coat both sides of the meat with marinade. Refrigerate for at least 3 to 6 hours.
Remove the steak from the marinade and place on a plate while you heat up the grill pan. Make sure to turn on your overhead exhaust fan as the cooking process can be quite smoky.
When the pan is extremely hot, place the steak on a slight angle as this makes for more appealing grill marks. Cook without touching for about 1 ½ to 2 minutes. Rotate the meat about 45 degrees, keeping it on the same side, and cook for another 1 ½ minutes.
Now flip it to the other side. Cook using the same method on the other side, cooking for 1 1/2 minutes, then rotating it and finishing the cooking process. I cook the flank streak to medium rare, which usually takes about 5 to 7 minutes total cooking time. Remove the meat to a cutting board and let it rest for a few minutes before slicing.
When you’re ready, thinly slice the meat against the grain. That means find the directional striations/lines in the meat grain and slice perpendicular to it."
Happy Grilling!!
Comments
Post a Comment
I'd love to hear what you think!