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How To make Marinated Flank Steak Bbq
Formatted By Carole Walberg 1 1/2 Pounds Flank Steak
1/4 Cup Soy Sauce
1/4 Cup Sugar
1 Tablespoon Sesame Oil
1 Tablespoon Lime Juice
4 Cloves Garlic
Minced
1 Tablespoon Fresh Ginger :
Minced
1 Teaspoon Asian Chili Sauce
1 Teaspoon Black Pepper -- Freshly Ground
Rinse and pat dry the flank steak. Score the meat lightly in a 2 inch diamond pattern, to allow the flavour of the marinade to penetrate. Combine the remaining ingredients in a flat glass dish or in a heavy ziploack bag. Place meat in the marinade and cover, or seal and marinate in the refrigerator 6 hours or overnight, turning 2-3 times. Preheat the barbecue on HIGH, and brush the grids with oil to prevent sticking. Place the flank steak on hot grids, and reduce heat to MEDIUM. Grill approximately 5 minutes per side for medium. Allow the steak to rest for 3 to 5 minutes before carving. Meanwhile, place the marinade in a small heavy saucepan and bring to a boil on the sideburner or stove and cook for 2 to 3 minutes. Carve the steak into thin slices on the diagonal, against the grain. Drizzle the cooked marinade over the meat.
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By Mile, the most popular steak in Miami, is Churrasco Steak, AKA Skirt steak. This steak is so popular that you will find it in every restaurant in Miami! From expensive 5 stars restaurants all the way to mom and papa's this steak can be found anywhere here. But, for great reason. Extremely flavorful, tender, juicy and very delicious this steak is a total winner. On this video I share my take on this classic Miami favorite recipe steak.
HOW TO COOK CHURRASCO GRILLED (AKA SKIRT STEAK)
I cooked it for 3 minutes per side @ (400°F / 205°C) indirect heat.
Baste with searing sauce and sear in very high direct heat for 30 sec.
* INGREDIENTS * I used this amazing steak.
2 16oz skirt steaks
Salt, Pepper and Garlic to taste.
Marinate for overnight
1 Orange, 1 lime and 1 white onion.
Salsa Verde (aka Guga's Salsita)
1 tbsp White Onions
1 tbsp Red Wine Vinegar
1/4 cup Parsley
1/2 tsp Minced Garlic
1/2 Chilly Flakes
1/2 salt
1/2 pepper
1 tbsp olive oil
1/2 lime
Basting Sauce
1/4 cup Low sodium Soy Sauce
1/2 Lime Juice
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how to MARINATE and GRILL the PERFECT FLANK STEAK
Today's video is in collaboration with Beef. It's What's For Dinner. on behalf of the Beef Checkoff and we are learning how to grill the perfect beef Flank Steak. We are making grilled soy-marinated flank steak with grilled veggies. #Sponsored #BeefItsWhatsForDinner #NicelyDone #BeefFarmersandRanchers #UnitedWeSteak
Visit BeefItsWhatsForDinner.com for more recipes and inspiration:
Flank Steak
Grilling Tips
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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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