- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon grapeseed oil or olive oil
- 1 teaspoon hot chili paste (such as sambal oelek)*
- 1/2 teaspoon grated peeled fresh ginger
- 1 1 1/2-pound flank steak
Pepper and watermelon salad
- 1/4 cup grapeseed oil or olive oil
- 3 tablespoons seasoned rice vinegar
- 4 large bell peppers, preferably assorted colors, cut into 1/2-inch squares
- 2 tablespoons minced red jalapeño chile
- 2 cups 1/2-inch cubes seedless watermelon
Whisk all ingredients except flank steak in 13x9x2-inch baking dish. Add steak; turn to coat. Cover and let marinate at room temperature 2 hours, turning occasionally. Alternatively, cover and chill at least 4 hours and up to 1 day. Bring to room temperature before grilling.
Pepper and watermelon salad
Whisk hot chili sauce, oil, vinegar, and honey in small bowl; season dressing with salt and pepper. Place peppers and chiles in large bowl. Toss with 6 tablespoons dressing. Let marinate 2 hours at room temperature. DO AHEAD Can be made 8 hours ahead. Cover dressing and salad separately and chill. Bring to room temperature before serving.
Prepare barbecue (high heat). Grill steak with some marinade still clinging until cooked to desired doneness, about 4 minutes per side for rare. Transfer to work surface; let rest 10 minutes. Thinly slice steak against grain; transfer to platter. Drizzle with some of remaining dressing from salad.
Toss watermelon into pepper salad. Serve flank steak and salad with remaining dressing alongside.
*Available in the Asian foods section of many supermarkets and at Asian markets.
Flank Steak Recipes
When it comes to transporting ingredients, flank steak is the ultimate vehicle. It can be dressed to fill tacos, mix into stir-fries, or top on salads. You won't be running short on ways to serve it up anytime soon. Before you start firing up the grill, a quick tip: Before serving, always slice against the grain to avoid chewy texture. Also, be sure to allow the meat to rest for 10-15 minutes before slicing.
We're starting with flavor-packed Thai Steak Salad. A combination of fresh herbs—mint, cilantro, and basil—impart delicious fresh flavor.
29 Totally Awesome Ways To Grill Steak
Take a break from burgers and chicken and grill up some steak.
Here's a primer on how to grill steak.
It's like a trip to Chipotle. only much better.
Nothing says date night like a perfectly cooked steak.
These are packed with flavor. Also, it's just more fun to eat off of a stick!
Char up your steak, toast your bread right on the grill, top with garlic aioli and you have one of our favorite sandwiches.
Mitch Mandel and Thomas MacDonald
Whatever burger, hot dog, or sandwich you're making on the 4th will be that much better with a side of zesty, crunchy coleslaw. Our version of this ubiquitous BBQ side features both green and red cabbage, some jalapeño for spice, and a refreshing combo of yogurt and Dijon for the creaminess.
Get our recipe for Coleslaw.
Sweet & Spicy Grilled Ribeye with Vietnamese-Style Noodle Salad
1. Prepare Steaks: In small bowl, stir barbeque seasoning, ginger and oil. Pat steaks dry with paper towel rub both sides with seasoning mixture. Let steaks stand 30 minutes at room temperature. Prepare outdoor grill for indirect grilling over high heat.
2. Place steaks on hot grill rack over lit part of grill cook, uncovered, 8 minutes, turning once. Move steaks over unlit part of grill cover and cook 4 minutes longer or until internal temperature reaches 135°. Transfer steaks to cutting board tent with aluminum foil and let stand 10 minutes (internal temperature will rise to 145° upon standing for medium-rare).
3. Prepare Noodle Salad: Prepare noodles as package directs drain and transfer to bowl of ice water. Let noodles stand 5 minutes drain. In large bowl, whisk teriyaki marinade, vinegar and fish sauce. Add herbs, bean sprouts, carrots and noodles to teriyaki mixture toss to coat. Makes about 4 cups.
4. Thinly slice steak serve over noodle salad garnished with lime wedges and/or peanuts, if desired.
Approximate nutritional values per serving:
384 Calories, 13g Fat (4g Saturated), 100mg Cholesterol,
808mg Sodium, 40g Carbohydrates, 1g Fiber, 12g Sugars, 39g Protein
Serve topped with chili-garlic sauce for an extra spicy kick.
Serious Entertaining: An Easy (and Inexpensive) Grilled Steak Dinner
We're deep into the start of grilling season here, and we all know that the greatest part of grilling is feeding guests, right? There are few things I like more in life than kicking back on the deck or in the yard with a few close friends, a few close beers, and a hot kettle full of glowing coals, the sizzle of a juicy steak providing the soundtrack.
For me, to be a successful intimate cookout, I want to maximize flavor and pleasure while minimizing the amount of effort and time spent hovering over the flames. I'd rather mingle with my guests than with the smoke coming off my meat (just barely, that is). Large, relatively thin cuts of meat like flank steak make this incredibly easy to do.
Sure, you can grill a big 'ol ribeye for your company, but when you talk well-marbled, premium cuts of beef, prices quickly rise into the stratosphere. Luckily, even relatively inexpensive cuts of meat can be plenty tender and flavorful provided you treat them right.
Before you fire up that grill, check out the official Serious Eats Guide To Grilling. Got it? Done? Ok, let's move on to the meat.
Grilled Flank Steak
Flank steak comes in at about 1/3 the price of a good ribeye or strip steak. Not only that, but since it comes in large slabs, it's a heck of a lot easier to cook. A single two-pound steak provides ample half-pound portions for four diners and cooks through in a matter of minutes. Go ahead and throw a second one on the grill if you're really hungry.
A simple sprinkle of salt and pepper is enough for this flavorful cut, but if you want to really impress your guests, a quick marinade will add flavor to the mix. Contrary to what you may think, marinade actually does not penetrate particularly far into meat—even over the course of a few days, the bulk of the aromatic compounds in a marinade will travel mere millimeters into the meat (the exception being salt, small sugar molecules, and some acids). In reality, a marinade is mostly a surface treatment, and not much benefit lies in marinating for more than half a day or so. If you'd like the flavor of the marinade to completely coat your meat, your best bet is to reserve some marinade and simply toss your meat with it after it has been cooked and sliced.
This steakhouse-style marinade combines the sweet and savory elements of a good steak sauce with the savory umami qualities of soy and a hit of heat from mustard. It's a balanced sauce designed to hit all your pleasure centers.
And head this way for more tips and recipes for marinated flank steaks.
Grilled Romaine Salad with Spicy Ranch, Tomatoes, and Fried Onions
I'm a firm believer that once the grill is lit, the fire must not be wasted. That means that when I'm cooking a couple steaks for dinner, you can damn well bet that all of my side dishes will be coming off the grill as well. This actually works out perfectly, as the steaks need at least a few minutes to rest after coming off the heat (for more on that, see here). The coals have cooled down just slightly, and the temperature is perfect for grilling off some vegetables.
You could go simple with, say, grilled asparagus served with nothing but a squeeze of lemon and a drizzle of olive oil. But if you aim to impress, how about a nice warm salad of grilled romaine?
Hearty romaine holds up nicely on the grill, the outer leaves getting a tender char while the inner leaves retain a cool crunch. A spicy ranch dressing made by mixing prepared dressing (or homemade) with a bit of the adobo sauce from inside a can of chipotle chiles adds a good amount of kick, while cherry tomatoes and fried onions add texture.
To Drink: Fresh Watermelon Margaritas
There's something that seems a bit off on the surface about drinking pink fruity drinks next to grilled meat, but these guys pack a surprising wallop of tequila. Thirst-quenching and mind-stretching at the same time, the perfect combo for a warm spring evening.
For Dessert: Grilled Rum-Glazed Pineapple with Toasted Coconut and Ice Cream
We started the night on the grill, may as well finish it off the same way. The syrupy glaze for the pineapple can cook down in a saucepan right on top of the grill while you're eating your steak. After that, all it takes is a few minutes on the grill for the pineapple to char, a couple scoops of ice cream, and a sprinkle of toasted coconut.
Recipe Redux – Grilling!
Recipe Redux is a new cooking challenge founded by three dietitians. This group was founded on the belief that healthy eating should always be delicious. I will be participating in this monthly challenge. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
Each month, we will have a different theme and then on the 21st of the month, we will all post our recipes. At the bottom of each post you can link to the other “Reduxers” and see what amazing dishes they have created. So let the fun begin This month’s theme for the inaugural Recipe Redux is Grilling!
Grilled Flank Steak with Grilled Corn and Peach Salsa
Grill the corn first while the steak is marinating.
Perfectly cooked off the grill!
The final Grilled Corn and Peach Salsa and so yummy!
Grilled Corn and Peach Salsa:
1 teaspoon olive oil
1 small onion, diced
3-4 ears of corn with husks intact
3-4 peaches, diced
1 jalapeno pepper, seeded, minced
Salt and pepper, to taste
1. Heat olive oil in a sauté pan over medium heat. Add onion and sauté for 3-4 minutes or until soft. Remove from heat and put onion in medium-size bowl.
2. Carefully pull back husks from ears of corn, but do not remove the husks. Remove silk from the ear of corn. Put the husks back in place and soak in water for 15-20 minutes.
3. Heat grill on medium heat. Put ears of corn on grill. Turn every 5-10 minutes. If husks start to burn, move off the direct heat and allow to cook for about 20 minutes or until corn kernels are tender. Carefully remove corn from the grill – the husks will be hot and allow to cool.
4. When the corn is cool enough to handle, cut the kernels off the ear. Add to the bowl with the onion. Add the peaches and jalapeno. Season with salt and pepper to taste.
Note: Grill the peaches for extra flavor. In order to grill peaches, choose peaches that are barely ripe for the best results.
3-4 pound flank steak
3 cloves garlic, minced
1 tablespoon Montreal steak seasoning
1/4 cup Worcestershire sauce
1/4 cup red wine
1. Combine the steak with the garlic and the rest of the ingredients in a large dish or resealable bag. Allow to marinate in the refrigerator for at least 30 minutes to 1 hour.
2. Heat the grill. Place the steak on the grill and grill 4-5 minutes per side or to desired degree of doneness. Remove from grill and allow to rest for 10 minutes.
3. Slice the flank steak against the grain and on a diagonal. Serve with the grilled corn and peach salsa.
I served this for our Father’s Day dinner and it got rave reviews from all of the family. Hope you enjoy and get some inspiration from one of the other delicious recipes below:
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As a registered dietitian, mother, avid athlete and cook, I enjoy providing nutrition counseling to individuals, [Read More …]
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Steak Seasoning Blend
You can combine all these dry ingredients and have the seasoning mix on hand until needed. When you are ready to go just portion out what you need and add olive oil to make a paste.
- Kosher salt and pepper
- Garlic powder
- Pinch of ground cloves
The cinnamon and cloves are unexpected and give this steak a unique flavor. I promise you have never had anything like it! It was originally adapted from a Bon Appetit recipe from the late 90s that is no longer online.
Marinated Grilled Flank Steak for C.L.U.E.
I hope everyone had a wonderful Fourth of July! Last year we hosted over twenty people, grilled burgers and brats, had a fireworks extravaganza in the back yard and had a heck of a time.
This entire summer has been spent with The Hubs and I traveling however, our traveling has been separate and in opposite directions most of the time. We have managed to meet up in Dallas (where he was working and I was at a conference) and to spend some time with family prior to the holiday.
A Fourth of July spent with just the two of us on the patio was the goal this year. Our quiet holiday also allowed me to complete the C.L.U.E task for this month.
Cook, Learn, Undertake and EAT (also known as the C.L.U.E. Society) is a similar to the board game of CLUE. It involves secrecy, fun, challenge an d cooperation with the other game playing members. But don’t be alarmed, there are no murders in our society. Each month our members receive the name of a food blog and a theme. We lurk and hunt through our assigned blog to find a recipe that we adore and that fits the month’s theme.
Kathy, the creative talent behind A Spoonful of Thyme, was my assigned C.L.U.E project for July. July’s theme was to be all about BBQ and Grilling. It was really tough to complete this assignment because it is hard to grill just for one (and, truth be known, I am sort of banned from the grill. Just sayin’.)
I almost settled on Kathy’s Turkey Meat Loaf Sliders with Cranberry Sauce and White Cheddar and I was going to play up the whole “Christmas in July” theme. This recipe was still in my bag of tricks until the Fourth rolled around and I wanted something a little simpler (read less prep) to slap on the grill.
What I found was a keeper of a recipe. It is so good that Kathy has featured it twice on her blog: Marinated Grilled Flank Steak.
Kathy’s Marinated Grilled Flank Steak
(My changes and comments are in italics.)
Juice of one lemon
1/2 c. Lite soy sauce
1/4 c. or more dry red wine (I used a sweet red and it worked out just fine.)
3 T. vegetable oil (I used extra virgin olive oil.)
2 T. Worcestershire Sauce
1 large clove garlic, sliced
Pepper to taste
Chopped green onion or chives (optional)*
Chopped dill weed (optional)*
Celery Seed (optional)*
1 1/2 lb. flank steak, trimmed (I used an almost 2 lb. cut.)
Mix all ingredients in the pan in which meat is to be marinated. Marinate flank steak, turning occasionally, for 2 to 12 hours in the refrigerator. Cook meat over hot coals for 5 minutes per side for rare meat. Removed from grill and let set for ten minutes. Slice meat on the diagonal across the grain and serve.
*I would make these items NON-optional. I used fresh chives and fresh chopped dill flowers. I threw in a dash of celery seeds. This really made the difference. The dill really came through in the finished product.
I used recently harvested garlic in the marinade.
This marinade is delicious and I will use it on many other cuts of beef.
Don’t mind the weeds—I chopped some dill flowers for the marinade, too.
We had slices of the flank steak with grilled corn on the cob (slathered with sage butter), fresh watermelon, and a fruity drink (more about that soon.) It was a simple yet delicious meal.
Thank you, Kathy, for a great marinade that I will be sharing with family and friends.
To end today’s post, I would like to offer you this garden tip. Although I have many chives growing throughout the gardens, I love how they look in patio pots, especially when they begin to flower. I can also have chives throughout the winter as this pot is easy to move into the greenhouse.
One final note: We enjoyed the leftover marinated flank steak as fajitas the next night!