Type what you have

Ingredients

• ✓ flank steak
• butcher's twine
• salt
• black pepper
• baby spinach
• feta cheese
• kalamata olive
• bacon

Instructions

1. 1 Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
2. 2 Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
3. 3 Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
4. 4 Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
5. 5 Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By DREW10UGA

Ingredients

• ✓ flank steak
• ranch salad dressing and seasoning mix
• black pepper
• sour cream
• avocado
• lime juice
• tortilla
• radish
• lime wedge

Instructions

1. 1 Preheat a grill or pan over medium-high heat.
2. 2 Rub the skirt or flank steak on all sides with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper to taste. Place steak on the grill and cook for 4 to 5 minutes on each side for medium-rare. Let rest for at least 5 minutes. Slice thinly against the grain.
3. 3 Put the sour cream, avocado, a pinch of seasoning mix, and lime juice into a blender or food processor. Puree until smooth.
4. 4 Fill each tortilla with steak, and top with the avocado crema and radish slices. Serve with lime wedges.

By Hidden Valley Ranch

Ingredients

• ✓ flank steak
• paprika
• coriander
• cumin
• garlic salt
• black pepper
• ranch dressing

Instructions

1. 1 Combine paprika, coriander, cumin, garlic salt, and black pepper in a large resealable plastic bag. Add steak, shake to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking sheet.
3. 3 Remove steak from marinade; place on the prepared baking sheet.
4. 4 Cook under the preheated broiler until desired doneness, about 5 minutes per side. Serve steak with ranch dressing for dipping.

By 2COOLBABY2

Ingredients

• ✓ flank steak
• salt
• black pepper
• carrot
• onion
• thyme
• bay leaf
• water

Instructions

1. 1 Season flank steak with salt and pepper and place into a slow cooker. Add carrot and onion; season with thyme and add bay leaf. Pour in water.
2. 2 Cook on High for 4 hours; turn steak over and press down into the liquid. Continue cooking until a fork easily passes through the meat, about 4 hours more.

By Marianne Gillette

Ingredients

• ✓ flank steak
• vegetable oil
• soy sauce
• white vinegar
• honey
• garlic powder
• ginger
• green onion

Instructions

1. 1 Whisk vegetable oil, soy sauce, vinegar, honey, garlic powder, ginger, and green onion together in a bowl; pour into a resealable plastic bag. Add flank steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove flank steak from marinade and shake off excess. Pour marinade into a small saucepan and set aside.
4. 4 Cook flank steak on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Remove from the grill and cover with several sheets of aluminum foil. Let rest for 10 minutes, then slice thinly against the grain.
5. 5 While the steak is cooking and resting, bring marinade to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 minutes. Pour over sliced steak to serve.

By Andrea

Ingredients

• ✓ flank steak
• olive oil
• bell pepper
• onion
• garlic
• soy sauce
• honey
• red wine vinegar

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add bell peppers, onion, and garlic; sauté until crisp-tender, 3 to 4 minutes. Transfer to a bowl.
2. 2 Increase the heat to medium-high and pour soy sauce, honey, and vinegar into the skillet. Add beef and cook, stirring frequently, for 10 to 15 minutes. Return cooked vegetables to the skillet and cook for 10 to 15 more minutes.

By MARIACOZ

Ingredients

• ✓ flank steak
• vegetable oil
• soy sauce
• water
• brown sugar
• ginger
• garlic
• black pepper

Instructions

1. 1 Combine oil, soy sauce, water, brown sugar, ginger, garlic, and pepper in a small bowl. Mix until combined.
2. 2 Cut shallow slashes in a crosshatch pattern on both sides of the steak, being careful not to cut all the way through.
3. 3 Place steak in a low, flat dish and pour marinade on top, covering meat completely. Cover and refrigerate at least 4 hours, or overnight, turning steak over once.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove steak from the marinade and place on a baking pan. Reserve marinade.
5. 5 Broil, brushing occasionally with marinade, until browned and heated through, about 5 minutes per side. Remove steak to a platter and cover loosely with foil. Let rest for at least 5 minutes. Slice into 1- to 2-inch strips across the grain.

By Marymakin'

Ingredients

• ✓ flank steak
• soy sauce
• ketchup
• vegetable oil
• garlic
• salt
• black pepper
• oregano

Instructions

1. 1 Gather all ingredients.
2. 2 Mix soy sauce, ketchup, vegetable oil, garlic, salt, pepper, and oregano together in a small bowl.
3. 3 Score both sides of steak in a diamond cut, about 1/8 inch deep. Rub marinade into both sides of the meat. Store in a covered dish or resealable plastic bag in the refrigerator to marinate for 5 to 6 hours, or overnight. Flip meat every few hours.
4. 4 Preheat an outdoor grill for high heat, and lightly oil the grate.
5. 5 Place steak on the preheated grill. Cook for 3 to 7 minutes per side, or to the desired doneness.

By Jill

Ingredients

• ✓ flank steak
• vegetable oil
• herb seasoning
• paprika
• salt
• tomato
• mushroom
• onion
• green bell pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine oil, herb seasoning, paprika, and salt in a 9x13-inch baking pan. Add steak slices, undrained tomatoes, mushrooms, onion, and bell pepper; stir to combine.
3. 3 Bake in the preheated oven, uncovered, until vegetables are tender and steak is cooked through, about 25 minutes.

By MsMarge

Ingredients

• ✓ flank steak
• vegetable oil
• soy sauce
• red wine vinegar
• lemon juice
• worcestershire sauce
• mustard
• garlic
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade until thoroughly combined. Place steak in a 9x13-inch glass baking dish.
3. 3 Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.
4. 4 When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove steak from the marinade and shake off excess. Discard the remaining marinade.
6. 6 Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness.
7. 7 Remove from the grill and let rest for 5 minutes before slicing and serving.
8. 8 Serve hot and enjoy!

By GUYCON

Ingredients

• ✓ flank steak
• horseradish
• olive oil
• mustard
• soy sauce
• balsamic vinegar
• garlic
• kosher salt
• black pepper

Instructions

1. 1 Combine horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and black pepper in a large resealable plastic bag; add steak, toss to coat, squeeze out excess air and seal the bag. Marinate in the refrigerator 2 to 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Cook on the preheated grill until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into center should read 130 degrees F (54 degrees C) for medium-rare. Rest 5 minutes; slice thinly at an angle.

By Katie Koivisto

Ingredients

• ✓ flank steak
• stuffing mix
• water
• butter
• green onion
• red bell pepper
• mushroom gravy
• red wine
• garlic
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine stuffing mix, water, and butter in a medium bowl; mix well and let stand for 5 minutes. Spoon stuffing onto steak, leaving a 1-inch border; scatter green onions and red bell pepper on top.
3. 3 Roll up from the long edge of steak and secure with wooden toothpicks. Place steak seam-side down in a 9x13-inch baking dish.
4. 4 Combine gravy, wine, garlic, and cheese in a small bowl; mix well and pour over steak.
5. 5 Roast in the preheated oven until internal temperature reaches 160 degrees F (71 degrees C) for medium, about 1 hour. Let stuffed steak stand for 5 minutes before slicing and serving with sauce from the dish.

By BarbiAnn

Ingredients

• ✓ flank steak
• onion
• rosemary
• garlic
• olive oil
• balsamic vinegar
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 Fill the water bath container, position circulator, and preheat to 130 degrees F (54 degrees C) according to manufacturer recommendations.
2. 2 Combine onion, rosemary, garlic, olive oil, balsamic vinegar, and Worcestershire sauce in a blender or small food processor; pulse ingredients until smooth.
3. 3 Pat flank steak pieces dry with paper towels and season with salt and pepper. Spread onion mixture on both sides of the flank steaks. Place each seasoned flank steak in a 2-quart zip-top freezer bag, squeeze out all the air, and seal the bags.
4. 4 When the bath has reached 130 degrees, place bags in the water bath. Secure bags to the side of the bath, so they will not overlap each other or come in contact with the circulator. Alternatively, use a rack in the bottom of the bath to hold the sealed bags. Bags should be in the circulating 130 degree F (54 degrees C) bath for 1 hour and 30 minutes.
5. 5 About 5 minutes prior to the end of the cook time, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 When the cook time is complete, remove flank steak from the bags and place on a broiler pan.
7. 7 Broil in the preheated oven until they reach the desired browning, about 3 minutes per side. Remove from oven and tent with aluminum foil for 5 to 10 minutes. The broiler and the foil tent will allow the internal temperature to rise to 145 degrees F (63 degrees C), or medium doneness, when tested with an instant read thermometer.
8. 8 Slice steak across the grain of the meat into thin slices for serving. Season with additional Worcestershire sauce, if desired.

By Bibi

Ingredients

• ✓ flank steak
• cheese tortellini
• garlic powder
• salt
• pepper
• olive oil
• romaine lettuce
• black olive
• crouton
• tomato
• caesar salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 7 to 9 minutes, until al dente, and drain.
2. 2 Preheat the oven broiler. Season steak with garlic powder, salt, and pepper; rub with olive oil. Place steak in a baking dish, and broil 5 minutes on each side, or to desired doneness. Slice diagonally into thin strips.
3. 3 In a bowl, toss the cooked tortellini, lettuce, olives, croutons, tomatoes, and dressing. Top with steak strips to serve.

By LROHNER

Ingredients

• ✓ flank steak
• olive oil
• onion
• poblano chili
• potato
• garlic powder
• chile powder
• corn tortilla
• cilantro
• pico de gallo
• hot sauce

Instructions

1. 1 Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
2. 2 Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
3. 3 While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
4. 4 Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.

By Potato Goodness

Ingredients

• ✓ flank steak
• olive oil
• lemon juice
• onion
• garlic
• flavor enhancer
• salt
• black pepper
• sugar
• mustard
• rosemary
• ginger

Instructions

1. 1 Whisk oil, lemon juice, minced onion, garlic, flavor enhancer, salt, black pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar; transfer to a resealable plastic bag. Add steak, toss to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove flank steak from marinade; shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill, flipping once, until firm and slightly pink in center, 5 to 8 minutes per side. Slice on a diagonal against the grain.

By Dianne Corbett Balach

Ingredients

• ✓ flank steak
• onion
• garlic
• olive oil
• balsamic vinegar
• soy sauce
• mustard
• rosemary
• salt
• black pepper

Instructions

1. 1 Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
2. 2 Place flank steak into a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove steak from marinade and shake to remove excess liquid. Reserve marinade.
5. 5 Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

By DENMOZZ

Ingredients

• ✓ flank steak
• avocado oil
• cremini mushroom
• onion
• garlic
• thyme
• red wine
• beef broth
• worcestershire sauce
• salt
• black pepper
• water
• all-purpose flour

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Working in batches, sauté steak until browned but not cooked through, 3 to 5 minutes per side. Transfer to a plate.
2. 2 Heat avocado oil in the pot. Add mushrooms and onion; sauté until onion is translucent, about 5 minutes. Add garlic and thyme; sauté until fragrant, about 1 minute. Pour in wine; cook and stir until almost evaporated, about 2 minutes.
3. 3 Add broth, Worcestershire sauce, salt, and pepper; bring to a simmer. Add steak and turn to coat with the broth mixture. Select the Meat option, close and lock the lid, and set the timer for 20 minutes. Allow 10 to 15 minutes for the pressure to build.
4. 4 Release the pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes. Transfer steak to a plate.
5. 5 Stir water and flour together in a small bowl to make a slurry. Select the Sauté option and slowly add the slurry to the broth mixture in the pot. Cook until liquid thickens, 3 to 5 minutes.
6. 6 Pull steak apart into shreds using two forks. Return shredded steak to the pot and mix with the liquid.

By Bren

Ingredients

• ✓ flank steak
• jalapeno pepper
• garlic
• salt
• black pepper
• olive oil
• lime
• orange
• white vinegar
• salt
• black pepper

Instructions

1. 1 Combine jalapeno, garlic, kosher salt, and 1 teaspoon black pepper in a mortar. Grind into a paste.
2. 2 Pour lime juice, orange juice, and vinegar into a glass bottle or lidded container; add garlic mixture and shake well. Place steak in a shallow bowl and pour marinade over. Cover with plastic wrap and refrigerate until steak absorbs flavors, 4 to 6 hours.
3. 3 Preheat grill for medium heat and lightly oil the grate.
4. 4 Remove steak from the marinade and place on a cutting board. Season with salt and pepper and slice against the grain into thin strips.
5. 5 Grill until slightly charred and light pink in the center, about 5 minutes per side.

By HANNAHMONSTER

Ingredients

• ✓ flank steak
• all-purpose flour
• oil
• carrot
• onion
• celery
• garlic
• beef broth
• tomato
• lentil
• rosemary
• baby potato
• salt
• black pepper

Instructions

1. 1 Pour flour into a shallow bowl; dredge steak cubes in flour, shaking off excess. Heat oil in a large skillet over high heat; add steak cubes and sear on all sides until browned, 3 to 5 minutes. Transfer steak cubes to a plate; set aside.
2. 2 Add carrots, onion, celery, and garlic to the same skillet; cook until softened, about 5 minutes. Add more oil if necessary.
3. 3 Add beef broth, tomatoes with juice, lentils, rosemary, and browned steak cubes; stir to combine. Reduce heat, cover skillet halfway with a lid; simmer for 40 minutes.
4. 4 Add potatoes; simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and black pepper.

By Allrecipes Member

Ingredients

• ✓ flank steak
• soy sauce
• sherry
• onion
• olive oil
• brown sugar
• rosemary
• garlic
• black pepper
• sour cream
• green onion
• horseradish
• salt
• black pepper

Instructions

1. 1 Combine soy sauce, sherry, onion, olive oil, brown sugar, rosemary, garlic, and pepper in a bowl and mix well. Pierce flanks steak throughout using a large fork, flip, and repeat. Place steak in a plastic zip-top bag and pour in marinade to cover. Marinate in the refrigerator, 8 hours to overnight.
2. 2 Combine sour cream, green onions, horseradish, salt, and pepper in a bowl. Cover and refrigerate sauce until ready to use, up to 24 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Drain steak and pour marinade into a small saucepan. Bring marinade to a boil over high heat and boil for 1 minute. Remove from heat. Season steak with pepper.
5. 5 Cook steak on the preheated grill to desired doneness, basting occasionally with marinade, about 5 minutes per side for medium doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
6. 6 Transfer steak to a plate and let rest for 15 minutes. Cut across the grain into thin diagonal slices. Serve hot or at room temperature with horseradish sauce.

By Saveur

Ingredients

• ✓ flank steak
• cornstarch
• water
• egg
• canola oil
• carrot
• green bell pepper
• red bell pepper
• green onion
• ginger root
• garlic
• white sugar
• rice vinegar
• soy sauce
• sesame oil
• red pepper flake

Instructions

1. 1 Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
2. 2 Pour canola oil into a wok, 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
3. 3 Drain off all but 1 tablespoon oil; cook and stir carrot, bell peppers, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
4. 4 Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper flakes together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

By Mandi Zainab Raimi

Ingredients

• ✓ flank steak
• onion
• green bell pepper
• mushroom
• worcestershire sauce
• olive oil
• salt
• black pepper
• lasagna noodle
• cooking spray
• spaghetti sauce
• garlic powder
• ricotta cheese
• mozzarella cheese
• parmesan cheese
• egg
• parsley
• provolone cheese

Instructions

1. 1 Combine flank steak, onions, bell peppers, and mushrooms in a large resealable plastic bag. Add Worcestershire sauce, olive oil, salt, and pepper. Seal and let marinate in the refrigerator for about 30 minutes.
2. 2 Meanwhile, place lasagna noodles into a 9x13-inch baking dish. Cover with hot water and let soak until tender, about 20 minutes. Drain noodles in a colander, then dry the baking dish and grease with cooking spray.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Transfer marinated steak to a large baking sheet and discard marinade. Arrange onions, bell peppers, and mushrooms around steak.
5. 5 Bake in the preheated oven until steak starts to brown, 15 to 20 minutes. Turn on the broiler and broil until steak darkens, about 5 minutes. Remove from the oven and return the heat to 350 degrees F (175 degrees C). Slice steak into thin pieces when cool enough to handle.
6. 6 Combine spaghetti sauce and garlic powder in a large skillet over medium-low heat. Stir in sliced flank steak. Add onions, bell peppers, and mushrooms. Remove from the heat.
7. 7 Mix ricotta, 1/2 of the mozzarella, Parmesan, egg, and parsley together in a bowl.
8. 8 Spread 2 cups sauce mixture in the bottom of the prepared baking dish. Top with four lasagna noodles. Cover noodles with 1/3 of the ricotta mixture, 2 cups sauce mixture, and 1/3 of the provolone. Repeat layers twice. Sprinkle remaining mozzarella on top. Cover the baking dish with greased aluminum foil.
9. 9 Bake in the preheated oven until bubbling, about 45 minutes. Uncover and continue baking until mozzarella cheese is browned, about 15 minutes. Let stand for 15 minutes before cutting and serving.

By Lili Zimmermann

Ingredients

• ✓ flank steak
• macaroni
• vegetable oil
• parsley
• black pepper
• salt
• romano cheese
• white bread
• egg
• ground beef
• black pepper
• salt
• cinnamon
• bay leaf
• tomato
• tomato paste
• garlic
• onion
• pork sausage
• sweet sausage
• olive oil

Instructions

1. 1 In a large stock pot, heat olive oil over medium heat. Add Italian sausage, beef chunks, sausage links, onion, and garlic: cook and stir until meat is thoroughly done. Stir in tomato paste, crushed tomatoes, bay leaves, and cinnamon. Season with salt and pepper to taste. Simmer sauce over low heat for 1 hour.
2. 2 In a large bowl, combine the ground chuck beef, eggs, bread, Romano cheese, salt and pepper, and a pinch of parsley flakes. Shape into golf ball size meatballs.
3. 3 Pour vegetable oil into a large skillet. Add meatballs, and cook over medium heat until lightly browned. Place meatballs in spaghetti sauce, and simmer for 1 1/2 to 2 hours.
4. 4 Cook pasta in boiling, salted water until al dente. Drain well, and transfer to a large bowl. Stir 1 cup sauce into the noodles to help prevent sticking.
5. 5 Serve sauce with meatballs over pasta.

By PETEIYC

Ingredients

• ✓ flank steak
• cream of mushroom soup
• tomato soup
• onion soup mix

Instructions

1. 1 Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit.
2. 2 In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
3. 3 Cover, and cook on Low for 8 to 10 hours.

By MERRI C

Ingredients

• ✓ flank steak
• sazon seasoning
• mexican beer

Instructions

1. 1 Pour all 8 packets of sazon seasoning into a gallon-sized resealable plastic bag. Add beer, seal, and shake until sazon seasoning is dissolved. Add flank steak and refrigerate 8 hours or overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the bag and discard marinade.
3. 3 Grill steak on the hot grill for about 6 minutes on each side for medium or until desired doneness. Remove steak from gill and let rest 10 minutes. Slice against the grain.

By Soup Loving Nicole

Ingredients

• ✓ flank steak
• soy sauce
• honey
• olive oil
• red wine vinegar
• garlic

Instructions

1. 1 Combine soy sauce, honey, olive oil, vinegar, and garlic in a flat glass dish.
2. 2 Trim any surface fat from steak. Place steak into soy sauce mixture; turn to coat. Allow to marinate in the refrigerator for about 5 hours, turning occasionally.
3. 3 Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot and preheat water to 140 degrees F (60 degrees C).
4. 4 Remove steak from marinade and shake off excess liquid; discard marinade. Place steak into a food-grade polyethylene bag and vacuum seal or use the water immersion method to remove all air. Submerge the bag in preheated water; set the timer for 3 hours.
5. 5 When the timer is up, remove steak from the bag and pat dry with a paper towel.
6. 6 Preheat an outdoor grill for high heat and lightly oil the grate.
7. 7 Place steak on the preheated grill and cook on one side for 2 to 3 minutes. Cut in half and serve.

By Bren

Ingredients

• ✓ flank steak
• sherry
• oyster sauce
• white sugar
• cornstarch
• peanut oil
• green onion

Instructions

1. 1 In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
2. 2 Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

By Linda Cilek

Ingredients

• ✓ flank steak
• garlic
• soy sauce
• vegetable oil
• ketchup
• oregano
• black pepper
• round steak

Instructions

1. 1 In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
2. 2 Preheat grill for medium-high heat.
3. 3 Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

By Char Finamore

Ingredients

• ✓ flank steak
• olive oil
• brown sugar
• red wine
• soy sauce
• onion powder
• honey
• green onion
• garlic
• garlic vinegar
• ginger
• garlic powder

Instructions

1. 1 Score flank steak by making shallow crisscross cuts on both sides.
2. 2 Place olive oil, light brown sugar, red wine, soy sauce, onion powder, honey, green onions, garlic cloves, garlic vinegar, ground ginger, and garlic powder in a blender. Purée until smooth; pour mixture into a resealable plastic bag. Add steak, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
3. 3 Remove steak from the refrigerator and pour marinade into a small saucepan. Allow steak to rest at room temperature for 20 minutes.
4. 4 Meanwhile, bring marinade to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
5. 5 Preheat an outdoor grill to medium-high heat, and lightly oil the grate.
6. 6 Grill the steak on the preheated grill until it starts to firm up and is reddish-pink and juicy in the center, about 7 minutes per side, basting often with cooked marinade. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare.

By Chef Ron