Spiced Orange Marmalade Flank Steak (added 12/03)
 Sesame Flank Steak (added 12/03)
 Honey-Soy Grilled Flank Steak (added 12/03)
 South of the Border Flank Steak (added 12/03)
 Barbecued Flank Steak (added 5/04)
 Braciole (added 6/04)

Sesame flank steak
Short marinating time and simple ingredients make this flavorful steak ready to serve in less than an hour. Double the marinade and add mixed pre-cooked stir fry vegetables (such as green onions, sugar snap peas, red peppers, bok choy, or cabbage) for a complete meal in a wok.
1 (1 to 1 1/2 pound) flank steak
3 tablespoons sesame seeds 
1 tablespoon honey 
2 tablespoons soy sauce 
2 teaspoons dark sesame oil (optional) 
1 teaspoon hot pepper flakes 
1/2 teaspoon black pepper 
1/2 teaspoon salt 
2 tablespoons vegetable oil
Partially thaw steak and slice across the grain as thinly as possible (if fresh, freeze slightly before slicing). Toast sesame seeds in a hot skillet until brown.  Place the steak strips in a bowl with sesame seeds, honey, soy sauce, sesame oil (if using), hot pepper flakes, black pepper and salt. Toss to coat the steak with ingredients.  Let set in refrigerator for 30 minutes.  Heat a wide skillet or wok over high heat for 30 seconds. Add vegetable oil and heat several seconds more so it becomes very hot. Add the steak strips and marinade to the pan and stir briskly until they have browned all over.  Serve with or on top of hot cooked rice. 

Honey-Soy Grilled Flank Steak
Simple to prepare.  The fresh ginger root is key, and should not be replaced with dried.  The meat needs to marinate overnight.
2 lb. flank steak 
1 onion, quartered 
4 garlic cloves 
1-inch cube of peeled fresh ginger root 
1/4 cup soy sauce 
1/4 cup honey 
2 tablespoons peanut or vegetable oil 
Puree the onion, garlic and ginger root.  Add the soy sauce, honey and the oil and blend well.  Reserve ½ cup marinade.  Coat the steak in remaining marinade and place in a covered glass dish or in a ziplock; marinate in the refrigerator overnight. Grill the flank steak on each side for five to six minutes on each side and baste it several times with the reserved marinade.

South of the Border Flank Steak
Not spicy, but deeply flavored.  Easy to assemble in the morning and let cook all day unattended in a slow-cooker.  Serve steak on a bed of rice with the sauce drizzled over. 
1 2-lb. beef flank steak
6 fresh or canned tomatillos
1 15-oz. can whole baby corn on the cob, drained
1 mild red onion, coarsely chopped
1/4 tsp. pepper
1/4 cup chopped fresh cilantro
1/4 cup dry red wine
Remove husk and stem from tomatillos, if necessary. Place drained corn on the cob and onion in the bottom of 3-quart slow cooker. Top with steak and tomatillos. Sprinkle with pepper and cilantro. Pour wine over. Cover crockpot and cook on low for 6-7 hours. Remove steak and slice crosswise across grain into thin strips.
 

Barbecued Flank Steak
“Just wanted to share this wonderful recipe with you for flank steak - we just ate it for dinner and loved it!”  From Kathy in Boise, a long time patron of Alderspring Ranch Grass Fed Beef.  (I adapted it a bit further by doubling the marinade so that half could be reserved to make the sauce.)
1/2 c soy sauce
1/2 c Worcestershire sauce
4 tbs. fresh lemon juice
4 tbs fresh chopped cilantro
2 tbs minced fresh ginger
1 lb or so of flank steak
Whisk marinade ingredients together and pour half over steak and reserve the other half for the next day.  Marinate overnight.  Drain marinade and cook steak on barbecue to medium rare.  Slice crosswise across grain into thin strips.  Boil reserve marinade in a small saucepan and pour over steak when done.  Kathy sautés mushrooms to add to the final marinade sauce.

Braciole
This elegant stuffed flank prepares in less than half an hour, but is best if braised slowly for 3 hours in a moderate oven.
4 cups tomato sauce 
1 3/4 c garlic croutons 
1 c grated Parmesan cheese
3 eggs 
3 tsp fresh parsley, chopped
3 tsp fresh oregano, chopped 
3 tsp fresh rosemary, chopped
3 tsp fresh thyme, chopped
3 cloves garlic
1 pound flank steak, pounded to 1/4-inch thick 
salt and coarsely ground fresh pepper 
olive oil
Preheat the oven to 250 ° F. In a the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste.  Spread the flank flat and pound between two pieces of waxed paper until about ¼’ thick.  Brush the pounded flank steak with olive oil, season generously with salt and pepper, spread the filling evenly over the meat, and roll tightly so that the grain of the meat runs the long way along the log.  Tie with butcher's twine and sear in additional olive oil in a heavy pan that can be used in the oven (I use a Dutch).  Remove from pan, let pan cool slightly, and pour in half the tomato sauce.  Place the roll back in the pan and top with rest of tomato sauce.  Cover tightly (if using foil, make sure it doesn’t touch the meat); bake about 3 hours.  Remove roll from pan, let cool slightly for about 15 minutes.  Slice and serve with pan sauce.