1、Lemon-Soy Marinated Flank Steak

  • Makes: 4servings
  • Carb Grams Per Serving: 1
  • Lemon-Soy Marinated Flank Steak recipe

    Ingredients

    Method

    Place steak in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine green onions, the water, wine, soy sauce, lemon juice, oil, garlic, celery seeds, pepper, and salt. Pour over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning bag occasionally.
  • Drain steak discarding marinade. Place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until medium doneness (160 degrees F), turning once halfway through grilling time. Thinly slice steak diagonally across the grain. Makes 4 servings.

  • https://www.truecookbook.com/recipe/lemon-soy-marinated-flank-steak-10868/

    2、Grilled Marinated Flank Steak Salad

  • Makes: 2servings
  • Serving Size: 1 c. greens, 3 oz. meat, 1/2 c. veg., 1-1/2 T. dressing
  • Carb Grams Per Serving: 31
  • Grilled Marinated Flank Steak Salad recipe

    Ingredients

    Method

    1. Divide Cilantro Dressing into two portions.
    2. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag. Pour one portion of the Cilantro Dressing over steak in bag; set remaining dressing portion aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.
    3. Coat sweet pepper, corn, and green onions with cooking spray.
    4. For a charcoal grill, grill steak and corn on the rack of an uncovered grill directly over medium coals until steak is desired doneness and corn is tender, turning steak once halfway through grilling and turning corn occasionally. For steak, allow 17 to 21 minutes for medium rare (145 degrees F) to medium (160 degrees F). For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium. Place meat and, later, vegetables on grill rack over heat. Cover and grill as above.)
    5. Thinly slice meat against the grain. Coarsely chop sweet peppers and green onions; cut corn from cob, leaving kernels in "sheets." Serve meat, vegetables, tomatoes, and, if desired, avocado slices over romaine lettuce. Drizzle with the reserved portion of the Cilantro Dressing. Garnish with cilantro sprigs. Makes 2 servings (1 cup greens, 3 ounces cooked meat, 1/2 cup vegetables and 1-1/2 tablespoons dressing per serving)
    6. In a blender or small food processor combine lime juice, shallot, cilantro, olive oil, water, honey, garlic, chili powder, salt, and cumin. Cover and blend or process until combined.

    3、Molasses-Mustard Marinated Flank Steak with Grilled Tomatoes and Onions

  • Makes: 4 servings
  • Serving Size: 3 ounces steak with 1 1/2 tomato slices and 1 onion slices
  • Carb Grams Per Serving: 10
  • Molasses-Mustard Marinated Flank Steak with Grilled Tomatoes and Onions recipe

    Ingredients

    Method

    1. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a large self-sealing plastic bag. In a small bowl whisk together molasses, mustard, 1 tablespoon of the oil, the water, garlic, caraway seeds, half of the pepper and 1/8 teaspoon salt. Add to bag with steak. Seal bag and turn to coat steak with marinade. Marinate steak in the refrigerator for 4 to 24 hours, turning bag occasionally.
    2. Remove from the refrigerator 15 minutes before cooking. Drain steak, discarding marinade. Lightly coat tomato and onion slices with nonstick spray.
    3. For a charcoal or gas grill, place steak, tomato and onion slices on the rack of a covered grill directly over medium coals. Grill tomato slices for 4 to 6 minutes or until just browned, turning once. Grill onion slices 8 to 10 minutes or until just tender, turning once. Grill steakfor 15 to 18 minutes for medium doneness (160 degrees F), turning once halfway through grilling.
    4. Transfer steak to a cutting board; cover with foil and let stand for 10 minutes. Thinly slice steak across the grain.
    5. To serve, divide tomato and onion slices among four serving plates. Sprinkle with 1/4 teaspoon salt and remaining half of the pepper. Drizzle with remaining 1 tablespoon olive oil and serve with lemon wedges to squeeze over vegetables. Serve with sliced steak.

    4、Orange-Marinated Flank Steak

    Servings:12 Prep5 mins Chill2 hrs or overnight Grill10 mins
    Orange-Marinated Flank Steak recipe

    Ingredients

    Method

    1. Combine soy sauce, vinegar, honey, orange juice, oil and pepper flakes in a 2-gallon plastic food-storage bag. Add flank steaks; seal; turn to coat with marinade. Refrigerate at least 2 hours. (Can be refrigerated overnight.)
    2. Heat broiler or grill. Remove steaks from bag; drain marinade into small saucepan.
    3. Broil or grill steak 4 inches from heat about 5 minutes on each side for medium-rare (145 degrees F). Let steak stand 5 minutes; keep warm.
    4. Meanwhile, bring marinade to boiling and boil 3 minutes. Thinly slice steaks across grain. Serve with marinade.

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