Place flank steaks in 9 x 13-inch pan.
Score lightly on both sides.
Sprinkle both sides with Accent.
Combine all other ingredients and pour mixture over the flank steak.
Marinate overnight for best flavor (or at least 4 hours).
For best taste, prepare on your outside grill (prepare as you would any other steak).
Serve sliced very thin.
Mix all ingredients and spread over the flank steak early in the day.
Refrigerate, covered, until ready to broil or grill. For best results, only cook steak to the medium stage.
Slice the steak thinly on the bias.
Mix marinade ingredients and pour over flank steak.
Marinate overnight or at least 4 hours, in refrigerator, turning several times.
Grill.
Best if served rare to medium-rare.
Slice thinly across the grain.
Combine half of the chopped tomatoes, 1/4 cup of the chopped onions, 1/2 tsp minced garlic and 1/4 tsp salt. Rub over flank steak and marinate in the refrigerator overnight.
Place the marinated flank steak in a dutch oven and cover with water. Cook until tender about 2 1/2 hours.
Remove from dutch oven and let cool down. Shred meat by hand or with two forks.
Heat olive oil in a large skillet over medium heat. Saute onions, remaining tomato, garlic and salt. Add shredded meat and stir fry about 10 minutes until heated through.
Beat flank steak.
Marinate 4 hours in teriyaki sauce, turning over occasionally.
Fry bacon 1/2 way.
Place steak on flat surface.
Sprinkle generously with Parmesan cheese.
Lay bacon on top of steak and roll steak lengthwise.
Hold rolled steak together with toothpicks and wrap in aluminum foil.
Freeze 1 hour until firm.
Cut into 1/2-inch pieces.
Broil approximately 5 minutes per side for medium rare.
To serve, pour teriyaki sauce over broiled steak.
Serves 4.
Combine all ingredients, except the flank steak.
Pour over the flank steak in a freezer bag and freeze with the flank steak in the marinade.
ixing bowl.
Put the flank steak in a large resealable plastic
Marinate flank steak in mixture of oil, soy sauce and Worcestershire sauce.
Poke holes in steak with fork.
Marinate for 24 hours in refrigerator (overnight).
Turn steak over once. Barbecue or grill slowly.
re well incorporated. Marinate the flank steak with 1/2 cup of
Cut flank steak into 1/2-inch strips.
Roll each strip into a roll approximately 3-inches in diameter.
Fasten each roll with a toothpick.
Combine all remaining ingredients in a blender and blend until smooth.
Place meat in a glass dish.
Top with marinade and allow to marinate overnight.
When ready to cook, place steak rolls over a hot fire and cook 5 to 6 minutes per side for medium done.
Do not overcook.
Serves 4 to 6.
Stir together all ingredients.
Cut flank steak into serving pieces; marinate in fridge overnight or 1 day, turning meat over occasionally.
Broil or grill to desired doneness.
Combine liquid ingredients and then stir in seasonings and green onions.
Pour over flank steak in glass bowl. Marinate, refrigerated, overnight.
Remove steak from marinade, reserving marinade.
Grill no more than 5 minutes per side.
Meanwhile, heat marinade and bring to a boil and boil 2 minutes.
Cut steak in thin diagonal slices and serve with marinade.
Combine first 8 ingredients with salt and pepper to taste. Place meat in baking dish and pour marinade over.
Refrigerate at least 2 hours or overnight, turning meat once or twice.
Broil to desired degree of doneness.
Carve flank steak by slicing diagonally.
Combine first 6 ingredients, stirring well.
Place flank steak in a 9 x 13-inch pan; pour marinade over steak, turning to glaze all sides.
Prick with fork on both sides.
Cover and chill for 24 to 48 hours, turning and pricking several times.
Remove steak from marinade; broil at 500\u00b0 for 6 minutes on each side or cook over a charcoal grill until desired doneness.
In a small bowl, combine all ingredients except steak; mix well.
Score flank steak on both sides.
Place in glass baking dish; pour marinade over all.
Refrigerate 2 to 4 hours; turn once.
Barbecue or broil steak 6 inches from heat, about 5 minutes on each side, to desired doneness; baste occasionally with marinade.
To serve, slice thinly across grain.
Makes 4 to 6 servings.
Lacerate flank steak across the grain of the meat, both sides.
Marinate for 1 day, turning occasionally.
Broil 5 minutes on both sides.
Combine all ingredients in small bowl.
Score flank steak.
Spread marinade on both sides of steak.
Let steak marinade for at least two hours.
Touch this meat on a hot grill until it hits your level of perfection.
Lay flank steak in shallow pan or bowl.<
Mix together all ingredients and pour over flank steak.
Cover and refrigerate overnight.
Discard marinade.
Grill or broil steak.
Serve thinly sliced with your favorite potato dish.
Mix together first 7 ingredients. Place in a large Ziploc bag. Add flank steak and marinate for 12 hours. Remove steak from marinade and place on hot grill. Cook until desired doneness. Slice very thin. Place on a bed of wild rice with grilled vegetables to the side. Enjoy! Serves 4.