Type what you have

Ingredients

• ✓ flank steak
• scallion
• butter
• soy sauce
• white sugar
• sake
• dashi stock
• mirin

Instructions

1. 1 Place 2 or 3 scallion pieces across a slice of beef and roll up tightly.
2. 2 Heat butter in a skillet over medium heat. Add beef rolls, seam-side down, and cook for 1 minute. Roll and cook to brown on all sides, about 5 minutes more.
3. 3 Add soy sauce, sugar, sake, and dashi to the skillet and cook, rolling beef to coat, 2 to 3 minutes. Transfer beef to a plate and increase heat to reduce liquid, 3 to 5 minutes. Add mirin and return beef rolls to the skillet, rolling until well coated and heated through. Slice rolls in half to serve.

By Marvel's Kitchen

Ingredients

• ✓ flank steak
• coriander seed
• brown sugar
• soy sauce
• lime juice
• garlic
• ground ginger

Instructions

1. 1 Place flank steak in the freezer for 20 minutes.
2. 2 Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
3. 3 Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
5. 5 Lay steak slices in a single layer on the rack of the prepared broiler pan.
6. 6 Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.

By BadLittleChef

Ingredients

• ✓ flank steak
• hoisin sauce
• sherry
• soy sauce
• barbecue sauce
• green onion
• garlic
• ginger root
• skewer

Instructions

1. 1 In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
2. 2 Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
3. 3 Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
4. 4 Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

By Vivian Chu

Ingredients

• ✓ flank steak
• soy sauce
• sriracha sauce
• green onion
• white sugar
• cayenne pepper
• garlic
• sesame seed
• sesame oil
• cayenne pepper
• black pepper

Instructions

1. 1 Place flank steak slices in a shallow dish.
2. 2 Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight.
3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
4. 4 Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
5. 5 Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.

By Joel Sticha

Ingredients

• ✓ flank steak
• soy sauce
• brown sugar
• sesame oil
• green onion
• lemon
• sesame seed
• ginger
• garlic
• skewer

Instructions

1. 1 Whisk soy sauce, brown sugar, sesame oil, green onions, lemon juice, sesame seeds, ginger, and garlic together in a bowl until marinade is smooth.
2. 2 Thinly slice steak with the grain into 1/4-inch thick pieces. Thread steak slices onto skewers and place in a flat plastic or glass container. Pour marinade over skewers. Cover container with plastic wrap, and refrigerate, 1 1/2 to 2 hours. Flip skewers and continue marinating in the refrigerator, 1 1/2 to 2 hours more.
3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate. Remove skewers from marinade, discarding marinade.
4. 4 Cook steak skewers on the preheated grill until cooked through, 2 to 3 minutes per side.

By Laura Cook

Ingredients

• ✓ flank steak
• soy sauce
• olive oil
• water
• molasses
• mustard powder
• ginger
• garlic powder
• onion powder
• wooden skewer
• water

Instructions

1. 1 In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate.
2. 2 Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack.
3. 3 Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve.

By Dominique Lynne

Ingredients

• ✓ flank steak
• garlic
• salt
• black pepper
• olive oil
• sweet onion
• brown sugar
• water
• green bell pepper
• red bell pepper
• liquid amino acid
• ginger root
• water
• arrowroot powder
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brush unpeeled garlic cloves with a small amount of olive oil and wrap in a piece of aluminum foil.
3. 3 Bake in the preheated oven until garlic cloves are tender and browned, about 20 minutes. Let cool; remove skin from cloves.
4. 4 Season steak with salt and pepper. Add oil to a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Cook steak in batches until browned, about 8 minutes. Do not crowd the pot. Transfer beef to a plate.
5. 5 Saute garlic in the pot until fragrant, about 1 minute. Add onions, brown sugar, 1/2 cup water, green bell pepper, red bell pepper, liquid aminos, and ginger. Stir to combine. Add browned beef and any accumulated juices.
6. 6 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
8. 8 Combine 3 tablespoons water and arrowroot powder in a bowl; whisk until smooth. Add mixture to the sauce in the pot, stirring constantly. Select Simmer mode and bring to a boil; stir constantly until sauce thickens, about 5 minutes. Stir in green onions.

By FestivelySouthern

Ingredients

• ✓ flank steak
• chicken stock
• cornstarch
• chili oil
• hoisin sauce
• oyster sauce
• sherry
• sugar
• soy sauce
• red pepper flakes
• peanut oil
• garlic
• swiss chard
• green onion
• salt
• black pepper

Instructions

1. 1 Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen, 20 to 30 minutes.
2. 2 Remove beef from the freezer and slice across the grain into very thin slices.
3. 3 Whisk the chicken stock and cornstarch in a freezer-safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour.
4. 4 Remove from the freezer and allow to defrost, about 30 minutes.
5. 5 Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
6. 6 Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.

By CHEFANDERSEN

Ingredients

• ✓ flank steak
• cornstarch
• salt
• black pepper
• peanut oil
• red onion
• garlic
• ginger
• soy sauce
• brown sugar
• hoisin sauce
• green bean
• red bell pepper
• red pepper flakes

Instructions

1. 1 Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
2. 2 Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
3. 3 Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
4. 4 Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.

By Erica Royster

Ingredients

• ✓ flank steak
• white sugar
• kosher salt
• black pepper
• cornstarch
• vegetable oil
• egg
• onion
• garlic
• ginger
• pea
• water
• white rice
• soy sauce
• white vinegar
• sesame oil

Instructions

1. 1 Pat flank steak dry with a paper towel. Cut into bite-sized pieces and transfer to a medium bowl. Season with 1 teaspoon sugar, salt, and pepper. Add cornstarch and toss until well coated.
2. 2 Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add eggs and scramble using a rubber spatula, 3 to 5 minutes. Remove eggs to a dish.
3. 3 Add 1 teaspoon oil and 1/2 of the meat to the wok. Increase heat to high and cook until browned on all sides and cooked through, 3 to 5 minutes. Remove to a plate. Add 1 teaspoon oil and repeat with remaining meat.
4. 4 Add remaining 2 tablespoons oil to the wok and reduce heat to medium-low. Add onion, garlic, and ginger; cook until onions begin to soften, 2 to 3 minutes. Add peas and water; cook until peas are tender, 2 to 3 minutes. Add cooked rice, breaking it up with a spatula, and cook until heated through, 2 to 3 minutes. Stir in soy sauce, remaining 4 teaspoons sugar, vinegar, and sesame oil. Add meat and scrambled eggs, toss together, and cook until heated through, about 3 minutes. Serve immediately.

By jacquelinefontillashotmailco

Ingredients

• ✓ flank steak
• soy sauce
• mirin
• sesame oil
• garlic
• black pepper
• soy sauce
• honey
• sesame oil
• black pepper
• sweet potato noodle
• egg
• baby spinach
• olive oil
• carrot
• onion

Instructions

1. 1 Combine 1/4 cup soy sauce, mirin, 1 tablespoon sesame oil, garlic, and 1 teaspoon pepper in a bowl. Add steak; stir to coat. Marinate for at least 30 minutes.
2. 2 Combine 1/4 cup soy sauce, honey, 1 tablespoon sesame oil, and 1 pinch pepper in a large bowl; stir well.
3. 3 Fill a large pot with water and bring to a rolling boil; stir in noodles and return to a boil. Cook uncovered, stirring occasionally, about 5 minutes. Drain. Add noodles to sauce; toss to coat.
4. 4 Whisk egg in a bowl. Heat a skillet over medium-low heat; pour in egg. Cook until firm, about 1 minute per side. Slice into strips.
5. 5 Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until just bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
6. 6 Heat olive oil in a large skillet over medium-high heat. Add carrot and onion; sauté until tender, about 5 minutes. Stir in steak and marinade; cook until tender, 5 to 8 minutes. Stir in spinach. Add noodles and egg; cook and stir until well combined and heated through, about 2 minutes.

By A Day In the Kitchen

Ingredients

• ✓ flank steak
• mustard powder
• chow mein noodle
• orange jam
• beef broth
• brown sugar
• cornstarch
• yellow bell pepper
• red bell pepper
• green bell pepper
• cabbage
• sweet onion
• mushroom
• teriyaki sauce
• red pepper flake
• salt
• butter
• garlic
• sesame oil
• water
• long grain white rice

Instructions

1. 1 In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 Heat the sesame oil in a skillet over medium heat, and cook 2 cloves garlic for 2 minutes, until tender. Melt the butter in the skillet. Season the beef with salt and 2 teaspoons red pepper flakes. Cook and stir the beef in the skillet 10 minutes, until evenly brown. Reserving pan drippings, transfer the cooked beef to a bowl, and coat with 3 tablespoons teriyaki sauce.
3. 3 Melt the remaining butter in a separate skillet over medium heat, and cook the remaining garlic 2 minutes, until tender. Remove garlic, and set aside. Stir the mushrooms and onions into the skillet, and cook until onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook 3 minutes, until tender but still crisp. Remove skillet from heat, and mix in remaining 1/2 tablespoon teriyaki sauce and 1/2 the reserved pan drippings.
4. 4 Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook 5 minutes, until thickened. Remove garlic, and stir in the beef to coat.
5. 5 Serve the beef and vegetables, along with some of the skillet juices, over the cooked rice. Top with chow mein noodles, and sprinkle with mustard powder.

By BRITTANYDEAR

Ingredients

• ✓ flank steak
• thai chile pepper
• shallot
• soy sauce
• brown sugar
• vegetable oil
• fish sauce
• lime juice
• green onion
• thai basil
• cilantro
• mint
• peanut
• snow pea
• carrot
• bean sprout
• salad green
• green mango
• ginger root
• garlic
• vegetable oil
• soy sauce

Instructions

1. 1 Combine light soy sauce, 1/4 cup vegetable oil, garlic, and ginger root in a resealable plastic bag. Add flank steak; seal bag. Marinate in the refrigerator for up to 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Toss mango, salad greens, bean sprouts, carrot, and snow peas together in a large bowl. Add peanuts, mint, cilantro, Thai basil, and green onion.
4. 4 Transfer steak to grill, discarding marinade; cook, turning every 3 to 4 minutes, until beginning to firm and is hot and slightly pink in the center, about 10 minutes total. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Move steak to a dish; cover with aluminum foil. Allow to rest for 5 minutes.
5. 5 Whisk lime juice, fish sauce, 2 tablespoons vegetable oil, brown sugar, soy sauce, and shallot together in a bowl to create dressing. Stir in chile pepper. Drizzle dressing over mango-greens mixture; divide onto 2 serving plates.
6. 6 Slice steak thinly against the grain. Top salads with steak.

By Jamie Oleksy

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

Ingredients

• ✓ flank steak
• salt
• black pepper
• lime
• chili powder
• green bell pepper
• red onion
• salt
• black pepper
• black bean
• olive oil cooking spray
• mexican cheese blend
• flour tortilla

Instructions

1. 1 Coat both sides of the flank steak with 1 tablespoon each salt and pepper, pressing into the steak. Place in a large freezer bag. Cut both limes in half and squeeze juice into the bag; add chili powder. Make sure all is mixed well and remove the air from the bag. Place in a refrigerator and marinate for about 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Season bell pepper and red onion with salt and pepper. Place in a grill pan and set aside.
4. 4 Put black beans in a small pot on the stove over medium heat to heat through.
5. 5 Cook steak on the preheated grill until browned on one side, 5 to 7 minutes. Spray vegetables with cooking spray and place them on the grill. Cook until vegetables begin to caramelize, turning often so they don't burn, and steak is beginning to firm and is hot and slightly pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove steak and vegetables from the grill.
6. 6 Slice steak into thin strips. Place beans, steak, vegetables, and Mexican cheese onto the tortillas and serve.

By Jamesmit

Ingredients

• ✓ flank steak
• soy sauce
• vegetable oil
• brown sugar
• ginger
• garlic powder
• udon noodle
• snow pea
• broccoli
• mirin

Instructions

1. 1 Whisk soy sauce, vegetable oil, brown sugar, ginger, and garlic powder together in a large bowl. Pierce flank steak several times with a large fork. Place in the bowl and cover with plastic wrap. Let marinate in the refrigerator, at least 4 hours and up to overnight.
2. 2 Bring a large pot of salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 13 to 14 minutes. Drain.
3. 3 Heat a large skillet over high heat. Remove steak from marinade and cook until well-browned, about 2 minutes per side. Reserve marinade.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill steak, basting with half of the reserved marinade, until internal temperature reaches 140 degrees F (60 degrees C) for medium or 150 degrees F (65 degrees C) for medium-well, at least 10 minutes per side. Slice steak thinly against the grain.
5. 5 Combine remaining marinade, snow peas, broccoli florets, and mirin in the skillet. Cook and stir over medium-high heat until snow peas are tender, about 2 minutes. Add drained noodles; mix well to combine.
6. 6 Divide noodle mixture among large bowls. Top with steak slices.

By Chrissy Gaynor

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
• black pepper
• fennel seed
• salt
• garlic
• rosemary
• olive oil
• orange
• cayenne pepper
• olive oil
• orange

Instructions

1. 1 Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt.
2. 2 Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
3. 3 Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
6. 6 Cook steak on the preheated grill until it begins to firm and is 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). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain.
7. 7 Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.

By John Mitzewich

Ingredients

• ✓ flank steak
• mustard
• bacon
• onion
• dill pickle
• butter
• water
• beef bouillon

Instructions

1. 1 Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
2. 2 Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
3. 3 Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
4. 4 Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

By Ron Oldham

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
• onion
• garlic
• ginger root
• turmeric
• chile pepper
• salt
• peanut oil
• tomato
• onion soup
• long-grain white rice
• water

Instructions

1. 1 In a large bowl, mix onions, garlic, ginger, turmeric, dried chile pepper, and salt. Place flank steak in the mixture, and toss to coat. Cover, and place in the refrigerator at least 15 minutes.
2. 2 Heat oil in a Dutch oven over medium high heat, and stir in onion and steak mixture. Cook and stir until steak is lightly browned. Mix in tomatoes, and cook over high heat about 10 minutes.
3. 3 Mix onion soup into the Dutch oven. Cover, reduce heat, and simmer 1 hour, until meat is tender.
4. 4 Place rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve the steak mixture over the cooked rice.

By Jennie

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