I need a great flank steak marinade. Any ideas? I'd like to grill it.?

Answer 1

Mmmm, flank steak is my favorite! If you want a quick marinade, I recommend McCormick's Tequila Lime or Jamaican Jerk marinade in a bottle. Another great way to prepare flank steak is rub with chili powder, onion powder, garlic salt, cumin, and pepper. Grill it up with onions and peppers for yummy fajitas!

Here's some yummy recipes too :)

Bloody Mary Flank Steak

1 cup vegetable juice (recommended: V-8)
1/2 cup vodka
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon crushed garlic
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared horseradish
4 tablespoons olive oil
1-pound flank steak
Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.
Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.

Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

Jamaican Jerk Steak

Cooking spray
1/2 cup red wine vinegar
1 tablespoon granulated sugar
2 teaspoons ground allspice
2 teaspoons ground cloves
2 teaspoons dried basil
2 teaspoons dried thyme
1 1/2 teaspoons hot sauce
2 1/2 pounds flank steak
Salt and pepper
Preheat grill, grill pan or broiler. Coat a grill, large baking sheet or shallow roasting pan with cooking spray.
In a shallow dish, whisk together vinegar, sugar, allspice, cloves, basil, thyme, hot sauce, salt, and pepper. Add flank steak and turn to coat (you may marinate up to 24 hours at this point).

Transfer flank steak to prepared pan and pour over any remaining marinade. Grill or broil 5 minutes per side, until medium-rare. Let stand 10 minutes before slicing crosswise into thin slices. Serve 12 ounces for tonight's dinner (about 1/3 of the total). Refrigerate leftovers until ready to use.

Asian Spiced Flank Steak

3 pounds flank steak
4 tablespoons Emeril's Asian Spice Blend, recipe follows
Shiitake Barbecue Sauce, recipe follows
10 dried shiitake mushrooms
1 cup warm water
3 tablespoons sesame or peanut oil
1 clove garlic, chopped
1/2-inch piece gingerroot, minced
1/2 cup onion, chopped
1/2 cup carrots, sliced
1/2 cup bamboo shoots
1 bok choy, thinly sliced
1 small red pepper, julienned
2 tablespoons soy sauce
3/4 cup mushroom-soaking water
2 teaspoons cornstarch diluted in 3 tablespoons water
1 teaspoon dark sesame, roasted peanut, or chili oil
Salt
Flank Steak:
Rub flank steak with spice blend. Let marinate for 1 hour or refrigerate overnight.

Preheat grill or broiler. Grill or broil steak on both sides for 6 minutes. Remove and allow to rest for 10 minutes.
Stir-Fry:
Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips.

Heat wok with 2 tablespoons oil. Stir-fry garlic ginger, onion and mushrooms for 1 minute, then add the remaining vegetables. Stir-fry for 4 to 5 minutes or until tender.

Add soy sauce, mushroom water, and cornstarch. Cook until slightly thickened. Drizzle with dark sesame oil, and season with salt.

To Plate:
Place Stir Fried Vegetables on platter. Thinly slice steak against the grain and fan over vegetables. Drizzle with Shiitake Barbecue Sauce.

Emeril's Asian Spice Blend:
1 tablespoon 5-spice powder
1 tablespoon salt
1 tablespoon sugar
1 1/2 teaspoons ground black pepper
3/4 teaspoon cayenne
In a small bowl, blend all the ingredients. Keep in an airtight container until ready to use.
Shiitake Barbecue Sauce:
2 tablespoons vegetable oil
3/4 cup sliced shittake mushrooms
1/2 cup hoisin sauce
1 tablespoon sesame oil
2 tablespoons soy sauce
1 orange, zested and juiced
Place a saute pan over medium-high heat. Add the oil and heat. When the oil is hot, add the mushrooms and saute until they begin to give up their liquid, about 4 minutes. Add the sesame oil, soy sauce, orange juice and zest and cook for 2 minutes.

Mockbraten

2 dried bay leaves
1/3 cup cider vinegar, eyeball it
3 tablespoons sugar
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning)
3 tablespoons vegetable oil, eyeball it
2 1/4 to 2 1/2 pounds flank steak
2 medium onions
4 tablespoons butter, divided
1 large green apple
Salt and pepper
1/8 teaspoon nutmeg, freshly grated or ground, eyeball it
3 pounds red skin potatoes, quartered
1 cup sour cream
1 tablespoon prepared horseradish
3 tablespoons chives, chopped or snipped
1 (18 ounce) jar cooked red cabbage, available on specialty foods aisle
2 tablespoons all-purpose flour
1/2 cup dry red wine
1 1/2 cups beef stock, about 1/3 of a 1 quart box
1 rounded tablespoon Dijon mustard
6 gingersnaps, finely crumbled
Mix bay, cider, sugar, grill seasoning and vegetable oil in the bottom of a large food storage bag, squish it all together until evenly combined. Drop the meat into the bag and move it around to evenly coat it. Let stand 10 to 12 minutes. Preheat a grill pan or indoor/outdoor grill to high.
Thinly slice 1 1/2 onions and reserve 1/2 onion whole but peeled. Heat a medium skillet over medium heat. Add 2 tablespoons butter and melt it. Add the sliced onions to the pan. Peel, core and slice the apple and add it to the onions. Season the apples and onions with salt, pepper and nutmeg. Cook the apples and onions 5 or 6 minutes, then add cooked red cabbage and combine then reduce heat to low. Set aside and keep warm.

Place meat on grill and let a bay leaf remain stuck on each steak. As the meat cooks, the heat will infuse the flavor throughout the meat. Cook steaks about 6 minutes on each side. Then, let meat rest. Discard leaves.

While meat cooks, place potatoes in a pot and cover with water, bring water to a boil then salt it. Cook potatoes 10 to 12 minutes or until tender. Drain potatoes and return to the hot pot. Mash them with sour cream, horseradish and chives and season with salt and pepper, to taste. Potatoes will be thick and spicy. If you like looser mashed potatoes, add a little milk or stock, continue to smash.

While potatoes cook, remove the red cabbage to a serving bowl and cover with foil. In the same skillet that the cabbage was cooked in, add 2 tablespoons butter. Melt butter then grate the reserved 1/2 onion with a hand held grater into the butter. Cook the grated onions 2 minutes then add flour and cook a minute more. Whisk in red wine and cook off a minute then whisk in stock and bring to a simmer. Stir in mustard and gingersnaps and season the sauce with salt and pepper. Let sauce thicken a couple of minutes.

Thinly slice the flank steak on an angle against the grain. Place a mound of potatoes on each dinner plate. Lay out some sliced flank steak along the edge of potatoes and dress with a ladle of sauer-sauce. Serve red cabbage, apples and onions alongside or in small side dishes.


Dry Rubbed Flank Steak

1 tablespoon ground mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1/2 teaspoon cayenne
1/4 teaspoon allspice
3 pounds flank steak
Chimichurri Sauce, recipe follows
Preheat a grill pan over high heat for 3 to 4 minutes.
Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.

Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing. Serve with Chimichurri Sauce.



Chimichurri:
1 bunch parsley, leaves finely chopped
1 bunch cilantro, leaves finely chopped
3 tablespoons capers, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/2 cup olive oil

Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend.

Answer 2

Flank steak is not so good for grilling, it is a meat that needs to be simmered in a sauce or broth to tenderize it. You could try this method -lst pound the steak,putting your dry spices on both sides first - pound rigorously!! and on both sides... then in a deep dish or a throw away "tinfoil" pan - place the steak in the pan and cover the steak with any marinade you like - it can come from a store bought bottle - one thing for sure is - the more vinegar in the marinade the better - this REALLY tenderizes the meat. Cover this pan up and leave it in the fridge overnight. Take it out about 2-3hrs before you want to cook it and cook it only at a medium to low heat - do not pour the marinade over it - that will only burn it - flank steak should be recognizable and easily eating - use the left over marinade for a vegetable sauce/salad/or heat it up and serve it like a gravy. HAPPY EATING!

Answer 3

A-1 Steak Sauce makes a great marinade that you can purchase already in a bottle and it's very good, quick, easy and inexpensive. It's a the grocery store next to the steak sauces. They have about 4 different kinds of it. I usually use "New York Strip" for all of my steaks even flank. I love its flavor and how tender it gets the steaks in about an hour or so. Happy cooking.

Answer 4

Actually, I have a great marinade recipe, which is on my 360 page. It's too long to copy out here, but if you follow to my Q&A page, there's how to get to my 360 page. Look for Steve Holzman's Marinade for Beef 4.4, and the picture of the cows that mark it. It's so good Steve and I used to make it up in big batches and can it in mason jars. If you do that, you heat the mixture ALL EXCEPT FOR THE BOURBON, to boiling, then add the bourbon at the last minute so you don't loose all the alcohol in steam while you're getting it into the jars. You gotta work efficiently once you have the bourbon in it. But if you make a small enough amount you're going to use it right away, there's no need to heat it.

Answer 5

Steak Marinade

1/4 Cup of Olive Oil
4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon sugar


This is an awesome recipe. This has tons of flavor and makes great fajitas.
I usually let steak marinate several hours or overnight. The longer it marinates the better is gets.


Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

The water, teriyaki sauce and lime help keep the steak super moist and juicy.
This marinade is very bold and steak only needs to marinate 30 min to and hours.
This marinade can also be used for chicken and shrimp.

(This is my personal favorite)


ENJOY!!

Answer 6

1/4 cup Olive Oil 1/4 cup Soy Sauce 3 tablespoons worcestershire sauce 1 fork full crushed garlic black pepper for flavor Combine all ingredients except for pepper. Blend with fork. Place steak on plate or baking dish and pour marinade over meat. Then cover with plastic wrap and place it in the fridge. Flip every 15 minutes for 1 hour.

Answer 7

lots of easy ingredients...soy sauce or teriyaki sauce, fresh ginger, scallions, honey, red chili pepper flakes and some garlic..

mix marinade before adding meat and adjust for your taste level..can marinade from a few hours to overnight
enjoy!