Flank steak is a real treat on any party menu. This relatively inexpensive beef cut cooks relatively quickly and is quite flavorful. If you cannot find it at your local grocers, ask your butcher to order in advance.
Marinating the beef overnight assures ultimate tenderness and flavor. Keep seasonings simple and serve rare. Serve flank steak as a sandwich on crusty rolls with pickles, raw or sauteed onions and your favorite horseradish sauce.
Flank steak is also great on a cocktail party menu. Layer cooked beef slices on a platter. Guests make there own appetizers with crusty French bread rounds, biscuits or Hawaiian rolls. See Roast Beef Recipes for topping ideas.
Easy Flank Steak Recipe
If you are pressed for time, marinate the meat at room temperature for 30 minutes.
1 to 1 1/2 pounds flank steak
2-3 tablespoons extra virgin olive oil
1 1/2 teaspoons lemon juice
2-3 large cloves garlic, finely minced
Kosher salt and freshly ground black pepper to taste
Using a sharp knife, lightly score the steak across the grain. Mix together the oil, lemon juice and garlic and rub the mixture into the meat. Season with salt and pepper. Wrap tightly in plastic wrap and refrigerate for 4 hours or overnight.
Light a grill or preheat the broiler
ON THE GRILL: Cook for 2-3 minutes on each side for rare. Brush with additional olive oil as needed
UNDER THE BROILER: In a broiler pan, broil close to the heat for 2-3 minutes. Turn and cook for 2-4 minutes for rare. Place the steak on a cutting board and let rest for 5-10 minutes before slicing
Wine Marinated Teriyaki Flank Steak
Serves 8-10 as an appetizer or
These teriyaki flavored steaks are tender and savory and can be served over rice or as an appetizer. Flank strips can also be used in a stir-fry.
2 large flank steaks
Slice steaks diagonally across grain into about 30 thin strips and place in large bowl. In small bowl, mix wine, soy sauce, onion, garlic, lemon juice, brown sugar, broth and gingerroot. Pour over meat and marinate 1 hour, turning 3 or 4 times.
Place strips in broiler pan and cook 5-8 minutes, flipping strips once, or until desired doneness.
Marinated Steak with Roasted Garlic and Rosemary
The roasted garlic sauce can be made up to 2 days in advance. Leftovers will last about 2 days, tightly covered in the refrigerator
1/2 teaspoon kosher or sea salt, plus additional to taste
Roasted Garlic Recipe using 3 heads of garlic
Freshly ground black pepper
3 tablespoons chopped fresh rosemary
1 to 1 1/2 pounds flank
1/2 cup Dijon mustard
Let the garlic cool slightly, then squeeze the cloves from their skins into a small bowl. Use a fork to mash the garlic into a rough puree. Add a bit of olive oil to smooth the mixture. Stir in the chopped rosemary. Season with the salt and ground black pepper.
You will use half of this mixture for the steak and combine the other half with mustard to serve on the side.
Using a sharp knife, lightly score the steak across the grain. Season the meat with the additional salt and pepper. Rub half of the garlic and herb mixture all over the meat.
Wrap tightly in plastic wrap and refrigerate for 4 hours or overnight.
Light a grill or preheat the broiler
ON THE GRILL: Cook for 2-3 minutes on each side for rare
UNDER THE BROILER: In a broiler pan, broil close to the heat for 2-3 minutes. Turn and cook for 2-4 minutes for rare. Place the steak on a cutting board and let rest for 5-10 minutes. Meanwhile, in a small bowl, combine the remaining garlic-herb mixture with the mustard.
Slice the meat into thin slices on a diagonal across the grain. Serve with roasted potatoes and green beans or in a sandwich
Teriyaki Beef Recipe for 25
Serves 25 as an appetizer
6 flank steaks, trimmed and scored
2 cups Soy sauce
1/2 cup olive oil (not extra virgin)
8-10 garlic cloves, coarsely chopped
1½ tablespoon grated ginger
1 cup dry Sherry
1/2 teaspoon cayenne pepper, or to taste
Layer steaks in a large glass baking dish. Combine the rest of the ingredients and pour over steaks. Cover dish with plastic wrap and marinate the steaks for 4 hours to overnight.
Broil one or two steaks at a time (depending on serving time), 3-4 minutes per side. Rest steak 5-10 minutes, slice into thin diagonal slices. Serve with French bread rounds, mini pita pockets, small flour tortillas or mini crossaints