Best 4 Grilled Flank Steaks With Rosemary Balsamic Glaze Recipes
Indulge in a tantalizing culinary journey with our Grilled Flank Steaks with Rosemary Balsamic Glaze, a dish that elevates the art of grilling to new heights. Prepared with a flavorful blend of herbs, spices, and a luscious glaze, these tender flank steaks are sure to leave your taste buds craving more. Discover the harmony of juicy, perfectly grilled steak, infused with the aromatic essence of rosemary and the sweet-tangy notes of balsamic vinegar. This recipe promises an explosion of flavors that will make every bite a moment to savor. Alongside this main course masterpiece, you'll also find a delectable Grilled Vegetable Skewers recipe, where vibrant zucchini, bell peppers, and mushrooms take center stage. Grilled to perfection, these skewers offer a colorful and healthy accompaniment to the succulent steaks. To complete your culinary adventure, explore our refreshing Cucumber and Tomato Salad recipe, a delightful blend of crisp cucumbers, juicy tomatoes, and tangy red onions, dressed in a zesty vinaigrette. This salad provides a refreshing balance to the richness of the grilled steak, making it a perfect complement to the entire meal. Get ready to embark on a sensory adventure as you explore these recipes, turning your kitchen into a haven of culinary delight.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED FLANK STEAK WITH GARLIC & ROSEMARY
Easy and full of flavor, this grilled flank steak is one of my favorite summer grilling recipes.
Provided by Jennifer Segal, adapted from Cooks Illustrated
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Make the marinade by combining the olive oil, rosemary, garlic, salt and pepper in a blender. Blitz for a few minutes, until garlic and rosemary are pulverized.
- Place the flank steak in a medium baking dish. Using a fork, poke meat about 10 times on each side. Pour the marinade over top and turn the steak a few times to coat evenly. Cover with saran wrap and refrigerate for at least 1 hour or overnight.
- Grease grill with oil and preheat to high. When grill is hot, grill flank steak covered for about 5 minutes. Turn and cook covered for about 3-4 minutes more. Let meat rest on cutting board, covered with aluminum foil, for about 15 minutes. Slice very thin against the grain.
Nutrition Facts :
GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK
Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.
Provided by DENMOZZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
- Put the flank steak in 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
- 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.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g
GRILLED FLANK STEAK WITH BACON BALSAMIC GLAZE
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.
- Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.
- While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.
GRILLED FLANK STEAK WITH ROSEMARY
This is a great "company" meal and goes well with the potato gratin with boursin that Mean Chef posted. It's from Bon Appetite's "Entertaining with Style" 1996. I have served it often and always gotten rave reviews from everyone.
Provided by Leslie in Texas
Categories Steak
Time 28m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except steak in a 13x9x2 inch glass baking dish.
- Add steak and turn to coat.
- Cover and refrigerate at least two hours, turning occasionally.
- Preheat grill or broiler to medium high heat.
- Remove meat from marinade and discard marinade.
- Grill steak to desired doneness, about 4 minutes per side for medium rare.
- Transfer steak to work surface and let stand 5 minutes.
- Cut across grain into thin strips.
- Arrange on a platter and serve.
Nutrition Facts : Calories 542.8, Fat 33.8, SaturatedFat 9, Cholesterol 77.5, Sodium 2026.5, Carbohydrate 16.5, Fiber 0.8, Sugar 13.4, Protein 43.1
Tips:
- Choose the right flank steak: Look for a steak that is about 1 1/2 inches thick and has good marbling. This will ensure that the steak is tender and flavorful.
- Marinate the steak: Marinating the steak in a mixture of olive oil, herbs, and spices will help to tenderize it and add flavor. You can marinate the steak for anywhere from 30 minutes to overnight.
- Preheat your grill: Make sure your grill is preheated to high heat before you start cooking the steak. This will help to sear the outside of the steak and keep it juicy on the inside.
- Cook the steak quickly: Flank steak is a thin steak, so it cooks quickly. Cook the steak for about 5 minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
- Let the steak rest: Once the steak is cooked, let it rest for 5-10 minutes before slicing and serving. This will help the juices to redistribute throughout the steak, making it more tender and flavorful.
Conclusion:
Grilled flank steak with rosemary-balsamic glaze is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The steak is tender and flavorful, and the rosemary-balsamic glaze adds a touch of sweetness and acidity that perfectly complements the steak. This recipe is sure to be a hit with everyone who tries it!
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