Time 1h30m Number Of Ingredients 8 Steps:
In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour. Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.
Time 1h35m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In a resealable bag, combine lime juice, soy sauce, scallions, ginger, and red pepper flakes. Add steak and seal bag. Marinate in fridge, turning occasionally, for up to an hour (I usually go longer). Heat grill to high. Place steak on grates, season with salt and pepper. Cover. Cook, turning once, until meat reaches desired doneness. 6-8 minutes for medium-rare. Let rest 10 minutes before thinly slicing.
Yield Serves 4 Number Of Ingredients 8 Steps:
In a resealable plastic bag, combine the lime juice, soy sauce, scallions, ginger, and the red pepper. Add the steak and seal the bag (place it in a dish to catch any leaks); marinate the steak in the refrigerator, turning occasionally, for 30 minutes. Heat the grill to high; lightly oil the grates. Remove the steak from the marinade, letting excess drip off (discard the marinade); season with salt and pepper. Place on the grill; cover. Cook, turning once, until the meat has reached the desired doneness, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes before slicing thin.
Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature. In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside. Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing. Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.
Number Of Ingredients 9 Steps:
- In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, garlic and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour. 2. Heat pan to high; lightly oil grates. Remove steak from marinade, letting excess drip off and season with salt and black pepper. Place in pan or on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. 3. Add marinade and cook for a few minutes. 4. Let rest 10 minutes before slicing thinly.
Time 6h35m Yield 6 Number Of Ingredients 9 Steps:
In a shallow bowl, combine soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. Coat steak with marinade, cover, and refrigerate for at least 6 hours. Preheat an outdoor grill for high heat, and lightly oil grate. Grill steak for 7 to 8 minutes per side, or to desired doneness.
Time 25m Yield 4 Number Of Ingredients 9 Steps:
Whisk vegetable oil, soy sauce, red wine vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and black pepper together in a bowl; pour into a resealable plastic bag. Add flank steak to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the bag and shake off excess marinade. Discard remaining marinade. Cook the steak until beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Rest steak 5 to 10 minutes before slicing across the grain.
Time P1DT20m Yield 6 serving(s) Number Of Ingredients 21 Steps:
To make meat: Carefully trim steak of any fat. Mix together chipotle, garlic, cilantro, oil, wine and soy sauce; pour over steak. Cover and refrigerate 4 to 6 hours or overnight, turning occasionally. I always marinate overnight for the best flavor. To make sauce: In food processor, briefly blend honey, chipotle, vinegar, mustard, lime juice, garlic, cumin, allspice, cilantro and salt. Set aside. Correct seasoning with salt and pepper. Prepare grill and hot coals according to manufacturer’s instructions. Remove steak from marinade and discard marinade. Pat steak dry and grill over hot coals to desired doneness, approximately 4 to 5 minutes per side for medium-rare. Let steak rest 3 minutes before slicing. To serve, slice meat thinly across grain on angle and arrange on warm plates with grilled sweet onions and peppers. Drizzle sauce over or serve on side. NOTES : This is a great outdoor dish because it doesn’t involve any stove-top or oven cooking. Any leftover meat and sauce can be turned into a filling for tacos or burritos.
