1 1/2 lbs beef flank steak
2 tablespoons all-purpose flour
2 tablespoons olive oil
salt and pepper
1 beef bouillon cube
1 cup water
2 tablespoons fresh parsley, chopped
1 teaspoon sugar
3/4 teaspoon dried thyme

STEAK GRAVY

* pan juices
* 3 tablespoons flour
* 1/2 teaspoon browning sauce

Directions

Score steak on one side.coat both sides with flour.place in a skillet with oil — heat until browned, turning to brown both sides.season with salt and pepper — add bouillon, water, parsley, sugar and thyme.cover and simmer for 1 1/2-2 hours or until beef is tender.serve with steak gravy.

STEAK GRAVY:

Add water to pan juices to equal a total of 1 1/4 cups liquid, return to skillet and set aside.whisk flour and 1/2 cup water together until smooth.gradually pour into pan juices, heating over low heat.add browning sauce.stir and heat until thick and bubbly.

2 1/2 pounds flank steak
1/2 cup vegetable oil
1/4 cup teriyaki sauce
1 tablespoon grated onion
3 tablespoons honey
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

Method:

1. Prick all sides of flank steak with a fork; place in a shallow dish. Combine oil, teriyaki sauce, grated onion, honey, garlic powder, and ginger; pour over the steaks. Cover and marinate overnight in the refrigerator, turning occasionally.
2. Remove the steaks from the marinade. Grill over hot coals for 4 to 5 minutes on each side, or until done. Slice thinly across the grain.

How visitors found this page:

• marinated flank steak greek style

1 1/2 lbs flank steak, do not substitute
1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
1/4 cup vegetable oil
1/4 cup dark corn syrup
1 tablespoon red wine vinegar
1/4 cup finely chopped scallion
3 tablespoons sesame seed
1 teaspoon minced ginger root
1 clove garlic, minced
1/8 teaspoon red pepper flakes
1/4 cup cold water
2 teaspoons cornstarch

Directions

With tines of fork prick steak on both sides,Combine remaining ingredients except water and cornstarch.Place marinade and steak in a resealable bag, squeezing out excess air,Close bag.Refrigerate 6 hours or overnight turning occasionally.When ready to cook remove steak from marinade, pour reserved marinade in saucepan.

Preheat broiler, place steak on rack in broiler pan.Broil 4-5″ from heat source 6 minutes on each side.Combine cold water and cornstarch mix with reserved marinade bring to a boil stirring constantly, serve with steak.

2 cups salsa
2 cups orange juice
1/2 cup olive oil
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 teaspoon ground ginger
2 lbs beef flank steak
hot cooked rice
chopped fresh parsley

Directions

Mix salsa, orange juice, oil, sugar, soy, mustard and ginger in shallow nonmetallic dish, or plastic bag.Add steak and turn to coat.Cover and refrigerate for at least 1 hours or up to 24 hours grill or broil steak until desired doneness, turning and brushing often with salsa mixture.Heat remaining salsa mixture in saucepan to a boil.Cook over low heat 10 minute slice steak into thin diagonal slices.Serve with rice and salsa mixture.Top with parsley.

cooking spray
2/3 cup chopped onion
1 clove garlic, minced
1/2 cup low sodium beef broth
3 tablespoons low sodium soy sauce
1 1/2 tablespoons red wine vinegar
1 teaspoon brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon fresh ginger, minced (or ground)
1 lb lean flank steak

Directions

Coat small nonstick skillet with cooking spray& place over medium-high heat until hot.Add onion& garlic and sauté until tender.Add broth& next 5 ingredients.Bring to a boil& cook 1 minute.Remove from heat& allow to cool completely.Trim fat from steak and cut steak in half.Place each half in a separate ziplock freezer bag with 1/2 of cooled marinade.Freeze or marinate in refrigerator (at least 8 hours).Remove steak from bag (each bag serves 2)& discard marinade.Place steak on broiler pan coated with cooking spray.Broil 6 minutes on each side.Let stand 5-10 minutes, then cut steak diagonally across grain into 1/4 inch thick slices.

1 teaspoon coriander seed, ground
1 lb flank steak
1 1/2 tablespoons soy sauce
2 teaspoons brown sugar
2 teaspoons ginger, minced
1 clove garlic, minced
1 teaspoon olive oil
1/4 cup cilantro leaf

Directions

Press coriander into both sides of flank steak.Stir together remaining ingredients and pour over flank steak, marinate 10 minutes or longer.Heat broiler, broil steak 5 mins per side for med rare,let it rest for 5 minutes, slice and serve.

1 lb flank steak
1 tablespoon stone ground mustard
1 tablespoon water
1/2 teaspoon lemon juice
1 clove garlic, minced
1 1/2 tablespoons ground coriander
1 teaspoon dried thyme
1 teaspoon ground ginger
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1 pinch nutmeg
cooking spray

Directions

Preheat broiler (this is also great on the grill),trim fat from steak.combine mustard, water, lemon juice and garlic, rub over steak.combine coriander and the next 5 ingredients, pat into mustard mixture on steaks.cover and chill 10 minutes.spray a broiler pan with cooking spray, broil 8-10 minutes, do not turn.cut diagonally against the grain into thin slices, serve.

How visitors found this page:

• argentinian sauce for steak jack blumer

1/2 cup soy sauce
1/2 cup olive oil
4 1/2 tablespoons honey
6 large garlic cloves, minced
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
1 1/2 tablespoons coarsely ground black pepper
1 1/2 teaspoons salt
1 2 1/4-pound flank steak

Method:

Mix all ingredients except steak in 13 x 9 x 2-inch glass baking dish. Add steak and turn to coat. Cover and refrigerate 2 hours, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove meat from marinade; discard marinade. Grill steak to desired doneness, about 4 minutes per side for medium-rare.

Transfer steak to work surface. Let stand 5 minutes. Cut across grain into thin strips Arrange on platter and serve.

1 large onion, finely chopped
1/2 teaspoon ground cumin
4 garlic cloves, finely minced
1/2 teaspoon salt
Freshly ground pepper to taste
1 (12-ounce) bottle beer
1 (1 1/2 to 2-pounds) flank steak

Method:

1. Combine all ingredients, except steak, in a large zipper-style plastic bag, seal and shake to mix well.
2. Add steak to marinade, seal and refrigerate for several hours or overnight.
3. Heat gas grill on medium-high or charcoal grill until coals are ash white.
4. Remove steak from marinade, discarding marinade.
5. Grill steak for 4 to 5 minutes on each side or until desired degree of doneness
6. To serve, thinly slice steak diagonally across the grain.

STEAK
1/2 cup soy sauce
1/2 cup dry white wine
1/2 onion, chopped
3 tablespoons chopped fresh rosemary
2 tablespoons olive oil
2 garlic cloves, chopped
1 2-pound flank steak, trimmed

SAUCE
1/2 cup sour cream
1 tablespoon plus 1 teaspoon prepared horseradish
2 green onions, chopped

Romaine lettuce leaves

Method:

FOR STEAK: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally.

FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Prepare barbecue (high heat). Drain steak. Pour marinade into small saucepan and boil 1 minute. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes. (Can be prepared up to 2 hours ahead.) Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce.