The secret is in the sauce and marinade for these delectable flank steak recipes. From a jerk, lemon, or horseradish marinade to a bordelaise or chunky ketchup sauce, these flank steak recipes will satisfy every taste.See Popular Flank Steak Recipes
Picante sauce puts just the right amount of "fire" in this flavorful marinade for grilled flank steak. This is a great recipe to impress warm weather company, or for any day you want a tender and scrumptious steak.
Know how to cook a flank steak, and you'll have the perfect fajita filling, salad topper, or a main course in minutes.
Ready in just 30 minutes, here's a tasty recipe for tender steak with an Italian twist. Everyone is sure to enjoy it.
Here's an easy-to-make, smoky chipotle cheese sauce that compliments the flavor of grilled steak. It's a great dish for guests, but it's so easy, it's great for every day too.
Chili powder, cumin, and garlic give the steak a spicy kick in this recipe. But the heat is cooled down by the fresh avocado and mango side salad.
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If you think yams go only with pork, this super-simple grilled beef-and-potato combination will prove otherwise.
Make tasty Asian restaurant fare at home--and do it in less than 30 minutes! Stir-fry is weeknight easy.
Flank steak, sweet onions, and a spicy sauce turn these sandwiches into a satisfying meal.
A simple herb and garlic spice rub recipe enhances the flavor of this grilled flank steak. Serve the steak, mushroom, and vegetable kabobs with rice for a complete meal.
Takashi Yagihashi crusts strip steak with a spicy wasabi-horseradish cream, then serves it with miso-glazed potatoes and deep-fried salsify (a root vegetable). For a healthier way, coat lean but tasty flank steak with bottled horseradish and wasabi -- no cream. Skip the salsify.
This grilled sandwich exemplifies the casual cooking style of Apulia, a region of Italy. The cuisine also is known for its use of roasted mild peppers, crisp greens, and other fresh ingredients.
This recipe for vaca frita ("fried cow") is a close cousin of Cuba's famous ropa vieja, stewed shredded beef in tomato sauce. The beef for vaca frita, however, is marinated in lime, garlic and salt, then seared until crispy. The key to achieving the perfect texture is to cook the beef in small batches, so it sautes rather than steams.
Mario Monticelli, the winemaker for Trinchero Napa Valley, learned to make this stuffed steak from his mother.