How To make Grilled Flank Steak Ii
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Fresh tomato salsa (see recipe) 1 cup dry red wine 3/4 cup balsamic vinegar
2 tablespoon olive oil 4 tablespoon coarsely chopped italian parsley 2
large cloves finely minced garlic 1 teaspoon coarse black pepper
Place flank steak in glass dish. Combine marinade ingredients in a bowl and
pour over steak. Cover and marinate for 4 hours at room temperature,
turning meat twice; or cover and refrigerate overnight. Cook 3-4 inches
over hot coals until juicy and pink inside, 3-4 minutes per side. Baste
with remaining marinade while steak is cooking. Remove from grill. Let rest
for 5 minutes, then slice thinly on the diagonal. Arrange on a serving
platter, topped with fresh tomato salsa.
BBS: High Country East Date: 07-19-93 (21:28) Number: 2055 From: FRED
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How To make Grilled Flank Steak Ii's Videos
The Art of Grilling: How to Grill Flank Steak
Karl Engel, head chef of award winning BBQ team Pigcasso ( shows shows us how to grill flank steak the perfect fajita.
Music: Whiskey on the Mississippi by Kevin MacLeod
How to make grilled flank steak (plus a flank steak marinade recipe!)
For a printable version of this recipe, visit:
Marinated and Grilled Flank Steak
Prep Time: 10 mins
Cook Time: 10 mins
Marinating Time: 2-24 hrs
Total Time: 20 mins
Servings: 4 people
Author: Susie Bulloch (heygrillhey.com)
Ingredients
1 1.5-2 pound flank steak
Rosemary Balsamic Marinade
1/2 cup olive oil
1 1/2 teaspoons Kosher salt
1 1/2 teaspoons black pepper
1/4 cup brown sugar
2 Tablespoons Worcestershire sauce
1/4 cup balsamic vinegar
5 cloves garlic minced
1 teaspoon crushed red pepper flakes
2-3 sprigs fresh rosemary
Instructions
In a gallon zip top bag, combine all of the ingredients for the rosemary balsamic marinade. Zip the top, then toss gently until all of the salt and sugar granules are dissolved.
Place the flank steak in the marinade, press out any excess air from the bag, and seal tightly. Using your hands, massage the marinade around the meat. Refrigerate for at least 2 hours, or up to 24 hours.
Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare. Remove the steak from the grill to a cutting board and allow to rest for 10-15 minutes.
Slice the steak into thin strips against the grain (perpendicular to the long strands of muscle) and enjoy!
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Tender Grilled Flank Steak #shorts
This marinated flank steak recipe is perfect if you’re looking to save some money but also feed a crowd!
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Read the article and get the recipe here:
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Grilled Flank Steak with Red Chimichurri
This recipe for Grilled Flank Steak with Red Chimichurri is a marvelous option for a summer barbecue or a weeknight meal. The steak is tenderized and put in marinade before being topped with a fresh, rustic Chimichurri sauce made with a sweet red bell pepper. It's a bright and flavorful sauce that perfectly complements the grilled steak. You've gotta give it a try!
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CATTLEMAN'S GRILL LONE STAR BRISKET RUB:
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YODER SMOKERS ADJUSTABLE FLAT TOP CHARCOAL GRILLS:
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00:00 Grilled Flank Steak with Red Chimichurri
00:58 Tenderize the steak
01:52 Mix the marinade
03:11 Fill the charcoal chimney
03:37 Start the knife work
05:33 Roast the peppers
06:32 Create the Chimichurri
08:16 Season the Flank Steak
08:56 Send the Flank Steak to the grill
09:33 Slice the steak
10:20 Top with the Chimichurri
10:43 Grab a bite
11:26 Like and Subscribe