RECIPE FLANK STEAK OVEN 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.

PEPPERY FLANK STEAK TAGLIATA IN THE OVEN RECIPE - NYT COOKING



Peppery Flank Steak Tagliata in the Oven Recipe - NYT Cooking image

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

1 flank steak, about 2 pounds
Salt
Black peppercorns
1 small bunch rosemary (a fistful of sprigs)
6 garlic cloves, sliced
Extra-virgin olive oil
5 ounces arugula
Pecorino pepato, Pecorino romano or Parmesan, for shaving
1 lemon, cut in wedges

Steps:

  • Lay flank steak on a baking sheet and season on both sides with salt. Put a handful of peppercorns on a cutting board and crush them by pressing firmly with the bottom of a sauce pan (or use a spice mill or mortar and pestle to obtain a very coarse grind). Measure 1 tablespoon of crushed pepper and sprinkle on both sides of steak. Strip leaves from rosemary. Sprinkle meat evenly on both sides with rosemary and garlic slices. Drizzle with 4 tablespoons olive oil, then massage with your hands to distribute, pressing pepper, rosemary and garlic into surface. Leave at room temperature for an hour (or refrigerate for several hours and bring to room temperature before proceeding).
  • Meanwhile, heat oven to 450 degrees. Place a cast iron skillet large enough to hold the steak (or a heavy roasting pan) on the upper rack. Let skillet heat for at least 30 minutes.
  • Carefully put flank steak in pan and close oven door. After 5 minutes, flip the steak (it should be well browned on the bottom) and cook just until juices appear on surface of steak, 3 to 4 minutes more for medium-rare meat. (Alternatively, cook steak under broiler about 2 inches from heat.) Remove steak and let rest on a carving board for 10 minutes.
  • Cut meat on a diagonal, against grain, into thin slices. Arrange sliced meat on a large platter and surround with arugula. With a vegetable peeler, shave about 2 ounces of cheese over arugula. Drizzle with a little olive oil and garnish with lemon wedges.

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