Type what you have

Ingredients

• ✓ beef flank steak
• garlic
• ginger
• onion
• soy sauce
• sesame oil
• worcestershire sauce
• meat tenderizer
• sugar

Instructions

1. 1 Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth.
2. 2 Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator.
3. 3 Preheat a grill for medium-high heat.
4. 4 Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.

By suze

Ingredients

• ✓ beef flank steak
• lemon juice
• soy sauce
• tabasco
• green onion

Instructions

1. 1 Pour lemon juice, soy sauce, and Tabasco into a large, glass bowl. Stir in beef and green onions. Add additional lemon juice if needed to cover the beef.
2. 2 Cover the bowl with plastic wrap, and allow to rest at room temperature for 1 hour, until meat turns a grayish-brown color and appears cooked.

By Christine M

Ingredients

• ✓ beef flank steak
• steak seasoning
• olive oil
• brown sugar
• onion
• red bell pepper
• apple cider vinegar
• worcestershire sauce
• tomato sauce
• tomato paste
• hamburger bun

Instructions

1. 1 Sprinkle the beef flank steak with steak seasoning on both sides. Heat olive oil in a skillet over medium heat until the oil shimmers, and place the flank steak into the hot oil. Quickly brown the steak on both sides, about 5 minutes per side. Set the beef aside.
2. 2 Stir brown sugar, onion, red bell pepper, apple cider vinegar, Worcestershire sauce, tomato sauce, and tomato paste together in a slow cooker until the brown sugar dissolves. Place the flank steak into the slow cooker, immersing it in the sauce. Set the cooker on on High and cook 4 hours, or set on Low and cook 8 hours.
3. 3 To serve, shred the meat with 2 forks, or remove the meat, chop, and return to the sauce. Toast buns, and serve the sloppied steak on the toasted buns.

By MORRISONAL

Ingredients

• ✓ beef flank steak
• coconut milk
• green curry paste
• hot chile paste
• basil
• white sugar
• rice

Instructions

1. 1 Slice beef against grain into 1/4-inch slices.
2. 2 Heat a wok or large skillet over medium-high heat; whisk 1/2 cup coconut milk and curry paste together until simmering, 1 to 2 minutes. Stir in 1/4 cup coconut milk; return curry mixture to a simmer. Repeat with remaining coconut milk returning mixture to a simmer with each addition, 7 to 8 minutes altogether.
3. 3 Stir chile paste and beef into curry mixture; simmer just until beef is slightly pink in the center, 4 to 5 minutes. Stir in basil and sugar; cook until beef is soft and cooked through, 3 to 5 minutes more. Serve with cooked rice.

By Chuck Mac

Ingredients

• ✓ beef flank steak
• soy sauce
• brown sugar
• lemon juice
• olive oil
• garlic
• onion
• ginger
• black pepper

Instructions

1. 1 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.
2. 2 Preheat an outdoor grill for high heat, and lightly oil grate.
3. 3 Grill steak for 7 to 8 minutes per side, or to desired doneness.

By Tim

Ingredients

• ✓ beef flank steak
• cooking spray
• green bell pepper
• beef consomme
• condensed french onion soup
• egg noodle
• sour cream

Instructions

1. 1 Spray a large skillet with cooking spray, and cook the flank steak and green peppers over medium heat until the steak pieces have begun to brown, about 10 minutes. Transfer steak and peppers into a large saucepan, and stir in the beef consomme and French onion soup. Bring to a boil, reduce heat to a simmer, and cover pan. Simmer until the beef is tender, about 1 hour and 20 minutes. Turn off heat.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. 3 Stir the sour cream into the meat mixture until thoroughly combined, and serve over the cooked noodles.

By CyndeG

Ingredients

• ✓ beef flank steak
• soy sauce
• olive oil
• steak seasoning
• provolone cheese
• bacon
• spinach
• crimini mushroom
• red bell pepper

Instructions

1. 1 Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
2. 2 Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
4. 4 Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
5. 5 Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

By ANGELSHARK

Ingredients

• ✓ beef flank steak
• olive oil
• butter
• mushroom
• shallot
• garlic
• rosemary
• beef broth
• water

Instructions

1. 1 Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add beef; cook until well browned on both sides and reaches desired doneness. An instant-read thermometer inserted into the center should read 130 degrees F (63 degrees C) for medium-rare, about 10 minutes. Remove beef from the skillet.
2. 2 Heat 1 tablespoon butter and remaining 1 tablespoon oil in the same skillet. Add mushrooms; cook until tender, stirring occasionally, about 5 minutes. Add shallot, garlic, and rosemary; cook until just fragrant, about 30 seconds. Stir in concentrated broth, water, and remaining 1 tablespoon butter until butter melts. Remove from heat.
3. 3 Cut beef diagonally into thin slices against the grain. Serve mushroom sauce over beef.

By Campbell's Kitchen

Ingredients

• ✓ beef flank steak
• wine
• soy sauce
• olive oil
• brown sugar
• ginger root
• garlic
• black pepper

Instructions

1. 1 In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.

By KENT SULLIVAN

Ingredients

• ✓ beef flank steak
• soy sauce
• hoisin sauce
• sesame oil
• sugar
• garlic
• red pepper flake
• peanut oil
• green onion

Instructions

1. 1 Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a large bowl. Toss beef with marinade; cover the bowl and refrigerate for 1 hour to overnight.
2. 2 Heat peanut oil in a wok or large, nonstick skillet over high heat. Cook and stir green onions in hot oil for 5 to 10 seconds. Remove beef from marinade and add to green onions in the wok; discard marinade. Cook and stir until beef is no longer pink and begins to brown, about 5 minutes.

By Ang

Ingredients

• ✓ beef flank steak
• cornstarch
• water
• soy sauce
• brown sugar
• carrot
• green onion
• olive oil
• garlic
• ginger root

Instructions

1. 1 Spread cornstarch over the bottom of a wide, shallow bowl. Dredge flank steak in cornstarch until completely coated; transfer steak to a large resealable plastic bag.
2. 2 Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
3. 3 Place the bag of marinating beef into the freezer until the day before you wish to prepare it.
4. 4 Remove the bag from the freezer. Place it into a bowl in the refrigerator to thaw for at least 24 hours. Empty the bag into a slow cooker. Cover and cook until beef is tender, on Low for 4 to 5 hours or High for 2 to 3 hours.

By Stephanie Patterson

Ingredients

• ✓ beef flank steak
• all-purpose flour
• garlic powder
• salt
• pepper
• cooking oil
• chicken broth
• lemon juice
• garlic
• clove

Instructions

1. 1 Mix flour and garlic powder together in a shallow dish. Season with salt and pepper. Dip steak into the flour mixture evenly coating both sides. Discard remaining flour mixture.
2. 2 Heat cooking oil in a skillet over medium-high heat. Place steak into the skillet and cook until browned, about 5 minutes per side. Stir in chicken broth, lemon juice, garlic, and cloves. Bring to a boil, then reduce the heat to low. Cover and simmer until steak is tender, about 1 1/2 hours.
3. 3 To serve, remove steak from the skillet and slice across the grain into thin strips. Place on serving plates and ladle sauce over top.

By Dianemwj

Ingredients

• ✓ beef flank steak
• tortilla
• cilantro
• red onion
• jalapeno pepper
• lime
• avocado
• mango
• paprika
• cumin
• cayenne pepper
• oregano
• garlic powder
• white pepper
• black pepper
• salt
• garlic
• white vinegar
• lime
• olive oil
• soy sauce

Instructions

1. 1 Combine soy sauce, olive oil, lime juice, vinegar, garlic, salt, black pepper, white pepper, garlic powder, oregano, cayenne pepper, cumin, and paprika in a container. Place flank steak in the marinade and refrigerate for 8 to 24 hours.
2. 2 Mix mango, avocado, lime juice, jalapeno, red onion, and cilantro together to make the salsa.
3. 3 Set an oven rack at least 6 inches from the heat source and preheat the oven's broiler.
4. 4 Remove flank steak from marinade and pat dry with paper towels.
5. 5 Broil flank steak on high, flipping at the halfway mark, until steaks are beginning to firm and are hot and slightly pink in the center, about 18 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
6. 6 Cut flank steak into small cubes. Wrap 8 tortillas in a paper towel and heat in the microwave until soft, 20 to 30 seconds. Serve steak on tortillas.

By Chef Mikey

Ingredients

• ✓ beef flank steak
• vegetable oil
• beef broth
• tomato sauce
• tomato paste
• green bell pepper
• onion
• garlic
• cumin
• cilantro
• olive oil
• white vinegar

Instructions

1. 1 Heat vegetable oil in a large skillet over medium-high heat. Add flank steak and cook until browned, about 4 minutes per side.
2. 2 Transfer steak to a slow cooker; pour in beef broth and tomato sauce. Add tomato paste, bell pepper, onion, garlic, cumin, cilantro, olive oil, and vinegar; stir until well blended.
3. 3 Cover and cook on Low for up to 10 hours, or on High for 4 hours.
4. 4 Shred steak in the slow cooker with two forks.

By Kate Phillips Masterson

Ingredients

• ✓ beef flank steak
• vegetable oil
• garlic
• ginger
• brown sugar
• soy sauce
• water
• cornstarch
• vegetable oil
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
3. 3 Stir in brown sugar, soy sauce, and water.
4. 4 Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.
5. 5 Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated.
6. 6 Set aside until most of the cornstarch has been absorbed, about 10 minutes.
7. 7 Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C). Shake excess cornstarch from beef slices and drop into hot oil, a few at a time, stirring briefly and frying until edges become crisp, about 2 minutes.
8. 8 Remove beef with a large slotted spoon; drain on paper towels.
9. 9 Remove excess oil from the skillet, then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green, about 1 to 2 minutes.
10. 10 Serve and enjoy!

By vkarlson

Ingredients

• ✓ beef flank steak
• tomato
• onion
• green bell pepper
• red bell pepper
• jalapeno pepper
• garlic
• chili powder
• cumin
• coriander
• salt
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Place flank steak pieces into a slow cooker. Stir in tomatoes, onion, bell peppers, jalapeño pepper, garlic, chili powder, cumin, coriander, and salt.
2. 2 Cook on Low for 8 to 10 hours or High for 4 to 6 hours, until steak is fall-apart tender.
3. 3 Remove steak from the slow cooker and shred. Return to the slow cooker and stir into the sauce.
4. 4 Serve hot with tortillas and shredded cheese, allowing everyone to make their own fajita.

By Miguel Ruiz

Ingredients

• ✓ beef flank steak
• lime juice
• vegetable oil
• chili powder
• salt
• cayenne pepper
• aluminum foil
• red sweet pepper
• yellow sweet pepper
• green sweet pepper
• onion
• garlic
• flour tortilla
• guacamole
• salsa
• sour cream

Instructions

1. 1 Place steak in a large resealable plastic bag. Add lime juice, oil, chili powder, salt, and cayenne pepper. Coat steak with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 30 to 60 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Remove meat from marinade and shake off excess. Discard marinade. Place meat in the center of a (12x18-inch) sheet of heavy-duty aluminum foil. Lift foil sides; double fold top and ends to seal packet, leaving room for heat circulation inside.
4. 4 Place peppers, onion, and garlic in the center of a (12x18-inch) sheet of heavy-duty aluminum foil. Repeat folding process to seal packet.
5. 5 Wrap tortillas tightly in heavy-duty aluminum foil.
6. 6 Bake steak and vegetables in foil packets in the preheated oven until steak reaches desired doneness, 145 degrees F (63 degrees C) for medium-rare, and vegetables are tender, 30 to 35 minutes. Add tortillas to the oven until heated through during the last 10 minutes of baking.
7. 7 Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape. Thinly slice steak.
8. 8 Fill warm tortillas with steak and vegetables. Top with guacamole, salsa, and sour cream.

By Reynolds KitchensR

Ingredients

• ✓ beef flank steak
• ketchup
• molasses
• white vinegar
• sugar
• black pepper
• salt
• cayenne pepper
• cumin
• allspice
• cinnamon
• beer
• salt
• black pepper

Instructions

1. 1 Pour ketchup, molasses, and white vinegar in a bowl; add white sugar, 2 teaspoons black pepper, 1 teaspoon salt, cayenne pepper, cumin, allspice, and cinnamon. Whisk until sauce is smooth. Pour in beer.
2. 2 Place flank steak into a non-reactive container; pour sauce over meat. Poke at least 100 holes per side in the flank steak using 2 forks.
3. 3 Cover container with plastic wrap and marinate beef 8 to 12 hours (up to overnight).
4. 4 Remove flank steak from marinade and pat the meat dry with paper towels. Pour leftover marinade into a saucepan, place over medium heat, and bring to a boil. Reduce heat to low and simmer for 5 minutes to make a basting sauce.
5. 5 Preheat an outdoor grill for high heat and lightly oil the grate. Season flank steak with salt and black pepper.
6. 6 Grill flank steak for 2 1/2 minutes; turn meat around on grate to a 45-degree angle to make diamond grill marks; grill for 2 1/2 more minutes. Repeat on second side, turning meat 45 degrees after 2 1/2 minutes and grilling 2 1/2 more minutes.
7. 7 Flip steak to original side and paint meat with sauce. Continue to grill until sauce has glazed onto the meat, about 30 seconds. Turn meat over and brush other side with sauce. Sauce will burn if cooked too long. Repeat 1 more time, brushing and glazing sauce onto meat for about 30 seconds on each side. An instant-read meat thermometer, inserted into the thickest part of the flank steak, should read 125 degrees F (52 degrees C).
8. 8 Transfer steak to a platter and let rest 5 to 10 minutes before slicing lengthwise down the center; cut each half across the grain into slices about 3/8 inch thick. Drizzle slices with more sauce to serve.

By John Mitzewich

Ingredients

• ✓ beef flank steak
• soy sauce
• salt
• black pepper
• garlic powder
• cumin
• chili powder
• cajun seasoning
• lime juice
• oil
• french fry
• avocado
• guacamole seasoning mix
• mexican cheese blend
• green onion
• sour cream

Instructions

1. 1 Combine soy sauce, salt, pepper, garlic powder, cumin, chili powder, Cajun seasoning, and lime juice in a glass or ceramic bowl; add steak. Cover and let marinate in the refrigerator for 1 hour or up to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Cook steak on the preheated grill until firm and cooked through, 3 to 5 minutes per side.
4. 4 Deep-fry French fries in hot oil until golden brown and crisp, 3 to 5 minutes, working in batches and adding more oil as needed. Transfer to a paper towel-lined plate to drain excess oil.
5. 5 Mash avocados with guacamole seasoning in a small bowl. Set guacamole aside.
6. 6 Place fries on a microwave-safe plate and layer with cooked carne asada and Mexican cheese. Heat in the microwave for 20 seconds. Top with guacamole, sour cream, and green onions to serve.

By Deepika Kumar

Ingredients

• ✓ beef flank steak
• garlic
• ginger
• green onion
• broccoli
• mushroom
• green bell pepper
• carrot
• peanut oil
• cornstarch
• water
• sesame oil
• chile-garlic sauce
• peanut oil
• peanut butter
• soy sauce
• rice vinegar

Instructions

1. 1 Make sauce: Whisk together vinegar, soy sauce, peanut butter, peanut oil, chile sauce, and sesame oil in a medium bowl until smooth; set aside. Whisk together cold water and cornstarch in a small bowl until cornstarch is dissolved; set aside.
2. 2 Prepare stir-fry: Heat 1 tablespoon peanut oil in a large skillet over medium-high heat until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towels.
3. 3 Add remaining 1 tablespoon peanut oil to drippings in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, ginger, and garlic in hot oil-drippings until vegetables are tender, about 4 minutes.
4. 4 Return beef to the skillet and clear a space in the center. Reduce heat to medium-low. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Cover and cook until sauce thickens and coats beef-vegetable mixture, about 5 minutes.

By LBUHL

Ingredients

• ✓ beef flank steak
• pita bread
• garlic
• dill
• black pepper
• salt
• lemon juice
• olive oil
• sour cream
• salt
• curry powder
• turmeric
• black pepper
• oregano
• lemon juice
• olive oil
• garlic
• onion

Instructions

1. 1 Make marinade: Place onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in garlic, olive oil, lemon juice, oregano, black pepper, turmeric, curry powder, and salt. Add beef and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Make sauce: Combine sour cream, olive oil, lemon juice, salt, black pepper, dill, and garlic in a medium bowl; mix until well combined. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. 4 Remove meat from marinade, brushing off extra onions; discard marinade. Spread meat on a baking sheet without overlapping. Season with salt.
5. 5 Cook under the preheated broiler until meat is browned and crispy, about 3 minutes per side, turning halfway through cooking.
6. 6 Divide meat between pita breads and drizzle with tzatziki sauce to serve.

By RACHEY638