Best 7 Carthagenian Flank Steak Recipes

GRILLED FLANK STEAK

Steps:

• Whisk together the olive oil, Worcestershire sauce, red wine vinegar, and brown sugar in a large baking dish. Place the steak in the baking dish and turn a few times to coat. Cover and refrigerate for 30 minutes.
• Heat a grill or grill pan over medium-high heat (about 400˚ to 450˚). Remove the steak from the marinade and pat dry. Sprinkle all over with salt and pepper. Place the steak directly over the flame and cook until a thermometer reads 135˚ in the thickest part (for medium rare), 3 to 5 minutes on each side. Remove from the heat and transfer to a cutting board. Let rest for 5 minutes, then slice against the grain. Serve immediately.

GRILLED MARINATED FLANK STEAK

Steps:

• Prepare your grill: Prepare the grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side, and you can only hold it there for about a second.
• Rest the steak: When the steak has cooked to your liking, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.

CARTHAGENIAN FLANK STEAK

Steps:

• Combine all ingredients, except steak, in a jumbo ziplock bag that has been placed in a glass bowl for support. After scoring the flank steak place it in the bag. Seal the bag and refrigerate at least 20 minutes or up to overnight.
• Heat the grill or a grill pan on the stove. Remove the flank steak from the bag and pat dry with paper towels. Grill 4 to 5 minutes per side or until done to taste. Let rest 5 to 10 minutes before carving before serving.

CARTHAGENIAN FLANK STEAK

Steps:

• 1. Combine all ingredients, except steak, in a jumbo ziplock bag that has been placed in a glass bowl for support. After scoring the flank steak place it in the bag. Seal the bag and refrigerate at least 20 minutes or up to overnight. 2. Heat the grill or a grill pan on the stove. Remove the flank steak from the bag and pat dry with paper towels. Grill 4 to 5 minutes per side or until done to taste. Let rest 5 to 10 minutes before carving before serving.

CARTHAGENIAN FLANK STEAK

Steps:

• 1. Combine all the ingredients in a plastic bag. Score the flank steak and place in the bag. Seal the bag and chill. Marinate at least 20 minutes and up to overnight
• 2. Heat a grill or grill pan. Remove the flank steak from the bag and pat dry. Grill 4 to 5 minutes per side. Let rest 5 to 10 minutes before carving.
• 3. If you don't like it so hot, spicy wise, reduce the amount of harissa or use another hot sauce. I have used Franks to good affect. If you do use fresh oregano let the steak marinate for at least 2 hours. If you use a thicker cut of meat then overnight marinade is necessary.

MARINATED FLANK STEAK

Steps:

• In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
• Preheat grill for medium-high heat.
• Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

THE ULTIMATE FLANK STEAK - THE ORIGINAL RECIPE

Steps:

• This steak is best served with the center red/pink, it is at it's most tender state at that point.
• Place steak in sealable plastic bag.
• Add remaining ingredients, except butter, and place in refrigerator for 6 to 12 hours to marinate.
• Turn bag over at least four times during marination.
• Grill over hot hardwood coals, basting frequently with marinade, for about 8-10 minutes a side.
• Check for doneness.
• When done cut steak on diagonal across the grain.
• Serve with remaining marinade that has been heated to a boil with butter added.
• The flavors can be intensified by using your favorite smoking chips on the cooking coals (I use sassafras, hickory, or apple).
• Leftovers make excellent sandwiches when topped with bacon, tomato and melted cheese (Swiss, Cheddar, Smoked Gouda or Blue) and remaining marinade drizzled on top.
• I store the leftovers in the marinade to keep the steak moist and flavorful.