Best 12 Carthagenian Flank Steak Recipes

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.

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 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.

ARGENTINE-STYLE STUFFED FLANK STEAK

Steps:

• Butterfly the meat by slicing horizontally, stopping about 3/4 inch from the other side. Open up the meat and pound with a meat mallet to an even thickness of 1/2 inch.
• Preheat the oven to 350°F
• Mix together the vinegar, paprika, 1 Tb of the tomato paste, garlic, and 1 Tb of the olive oil. Stir to form a thick paste. Smear the paste on the open side of the steak, reserving 1 Tb.
• Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top.
• In a small bowl, combine the breadcrumbs, cheese, 1 tsp of the thyme, and salt and pepper to taste; sprinkle the mixture on top.
• Roll the meat from the long end into a tight cylinder and tie with kitchen string. Turn it seam side down and rub with 1 Tb of the olive oil.
• Sprinkle with salt and pepper and the remaining 1 tsp thyme.
• In a large, heavy frying pan over medium-high heat, heat the remaining 2 Tb olive oil. Add the meat and brown on all sides, about 5 minutes.
• Transfer to a flameproof roasting pan, seam side down, and roast for about 45 minutes.
• Lift the meat and pour the white wine into the pan underneath to keep the meat from sticking. Roast until an instant-read thermometer inserted into the center registers 130F, 30 minutes to one hour.
• Transfer to a board and tent loosely with aluminum foil.
• Add the marsala to the roasting pan and place over high heat. Scrape up any browned bits from the bottom of the pan. Whisk in the stock, worcestershire sauce, and the remaining 1 Tb tomato paste, and cook, stirring often, until reduced by half, about 5 minutes. Strain the sauce through a fine-mesh sieve.
• To serve, remove the string from the meat and slice it thickly into rounds. Transfer to individual plates and ladle the sauce over.

GREEK FLANK STEAK

Steps:

• Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
• Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
• Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
• Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
• Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

TUSCAN FLANK STEAK

Steps:

• Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
• Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
• Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
• Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
• Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.

MARINATED FLANK STEAK

Steps:

• Score surface of the steak, making diamond shapes 1/2 in. deep. In a shallow dish, combine the remaining ingredients; add steak and turn to coat. Cover; refrigerate for at least 2 hours, turning occasionally., Drain and discard marinade. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. To serve, thinly slice across the grain.

NORTH AFRICAN FLANK STEAK

Steps:

• In small bowl, combine all ingredients except steak and oil. Rub spice mixture on both sides of steak. If you like, place steak on plate; let stand at room temperature 15 minutes Meanwhile, in nonstick 10-inch skillet, heat oil over medium-high heat until hot but not smoking.
• Add steak to skillet and cook 14-16 minutes for medium-rare or until desired doneness, turning steak over once.
• Transfer steak to cutting board.
• To serve, thinly slice steak diagonally against the grain.

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.

MARINATED FLANK STEAK

Steps:

• Combine all marinade ingredients in large ziploc bag.
• Score steak by making shallow diagonal cuts across steak.
• Add steak to bag, seal bag.
• Refrigerate at least 2 hours (up to 24 hours).
• When ready to cook, remove steak from bag.
• You can either grill or broil it.
• 12 to 14 minutes or to desired doneness (160 degrees F for medium doneness).
• If you want to serve the marinade as a sauce, bring it to a boil in a small saucepan, reduce heat.
• Simmer 5 minutes.

ITALIAN FLANK STEAK

Steps:

• In a bowl, combine the salad dressing mixes, oil and lemon juice. Brush over both sides of steak; place in a shallow dish. Cover and refrigerate for several hours or overnight. , Grill over medium-hot heat for 4 minutes on each side for medium, 5 minutes on each side for medium-well or until desired doneness is reached.

FLANK STEAK IN FAJITA MARINADE

Steps:

• Combine all marinade ingredients in large resealable plastic food bag; add flank steak. Tightly seal bag. Turn bag several times to coat steak well. Place into 13x9-inch pan. Refrigerate, turning occasionally, at least 4 hours or overnight.
• Heat gas grill to medium or charcoal grill until coals are ash white. Remove steak from marinade; discard marinade. Place steak onto grill. Grill, turning once, until desired doneness (10 to 12 minutes). Place onto cutting board; slice across grain into 1/4-inch slices.
• Meanwhile, heat 1 tablespoon oil in 8-inch skillet; add green pepper and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (6 to 8 minutes).
• To serve, place steak slices and vegetables in center of each tortilla; top with sour cream and guacamole, if desired.