Best 4 Beef Flank Steak Recipes

CROCK POT SHREDDED BBQ BEEF (FLANK STEAK)

Steps:

• 1. pour water into crock pot add bbq sauce and stir to blend
• 2. rough chop onions into nice pieces..they will shrink during the cooking process (I used 3 large..next time i might add 1 more we love onions) add onions to mixture in crock pot
• 3. chop 3 fresh cloves of garlic or use 3 table spoons of pre chopped garlic and add to crockpot
• 4. add your flank steak to the pot and make sure the steak is covered by the bbq sauce/water mixture (you can add alittle more water if needed)
• 5. cook for 8 hrs on low stir..this will help the flank steak shred
• 6. I served ours over mashed potatoes and served with fresh green beans..for left overs I toasted some onion rolls with a little butter in the oven and made shredded bbq beef sandwiches

BEERBECUE BEEF FLANK STEAK

Steps:

• 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.
• 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.
• Cover container with plastic wrap and marinate beef 8 to 12 hours (up to overnight).
• 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.
• Preheat an outdoor grill for high heat and lightly oil the grate. Season flank steak with salt and black pepper.
• 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.
• 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).
• 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.

KALBI BEEF MARINATE (FLANK STEAK)

Steps:

• Combine all ingredients except ribs in a 1 gallon ziplock bag. add flank steak and seal bag, squeezing out excess air. Work sauce into ribs by kneading bag
• Marinate for 8 hours. Remove from zip lock and grill for 6 minutes each side.

FLANK STEAK BEEF JERKY

Steps:

• 1. Trim all fat from the flank steak
• 2. Cover and place in freezer for about an hour.
• 3. Remove from freezer and slice as thin as possible, 1/8 but no more than 1/4 inch strips. If it will not slice pretty easy place back in the freezer a few more minutes.
• 4. Combine all the other indgredients into a gallon size zip baggie and mix well.
• 5. Add your slice meat strips mix well again and refrigerate up to 24 hours. The longer you leave in the refrigerator the stronger the flavor.
• 6. Drain the meat strips very well and place on foil lined baking pans. Set aside and allow meat to come to room temperature. Preheat your oven during this wait time to 200*
• 7. Place meat into the 200* preheated oven. Prop door open slightly to allow excess heat and moisture to escape. This will allow a more even drying process.
• 8. Dry about 1 & 1/2 to 2 hours or until very dry and chewy. Meat should be very dry but soft.
• 9. Remove from oven, set aside and allow to cool before storing in a container or another zip baggie.