FLANK STEAK SALAD
This beautiful salad combines perfectly marinated flank steak with a tasty homemade dressing for a satisfying meal that's sure to please. -Jennifer Hunsaker, Roy, Utah
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a shallow dish, combine the lime juice, soy sauce, garlic and ginger; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the 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., Meanwhile, in a blender, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; cover and process until pureed. While processing, gradually add oil in a steady stream., Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak.
Nutrition Facts : Calories 237 calories, Fat 14g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD
The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples - Asian fish sauce, brown sugar and garlic - all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.
Provided by Melissa Clark
Categories dinner, easy, weeknight, steaks and chops, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
- Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
- Light the grill or heat the broiler to high. Pat steak dry with paper towels.
- If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
- Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 1959 milligrams, Sugar 6 grams
JALAPENO POPPER CORN SALAD
I created this recipe for a wedding I was catering, and it's a good thing I made buckets of it, because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. -Amanda Miller, Hutchinson, Kansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Grill onion and jalapenos, covered, over medium-high heat or broil 4 in. from heat 3-5 minutes on each side or until lightly charred. Cool completely; chop into 1/2-inch pieces., Combine the next nine ingredients. Stir in corn, cheeses, half the bacon, and the grilled vegetables. Top with remaining bacon to serve.
Nutrition Facts : Calories 476 calories, Fat 40g fat (14g saturated fat), Cholesterol 47mg cholesterol, Sodium 616mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein.
FLANK STEAK SALAD WITH JALAPENO POPPERS
Make and share this Flank Steak Salad With Jalapeno Poppers recipe from Food.com.
Provided by Chuck Hughes
Categories Steak
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- For the steak salad:.
- Rub the flank steak on both sides with salt and pepper. Heat the vegetable oil in a heavy skillet on high heat and cook the steak on one side for 5 minutes. Flip and cook on the other side for 5 more minutes for medium-rare. Keep warm.
- Meanwhile combine the red onion, cucumbers, tomatoes, avocados, cilantro, mint, lime juice, and olive oil in a bowl and mix well. Season the salad with salt, and pepper, to taste and set aside.
- For the jalapeno poppers:
- Heat oil in a deep fryer or a heavy-bottomed skillet to 350 degrees F.
- Carefully slice down the side of the peppers and remove the seeds. Set aside.
- In a bowl, combine all the grated cheeses, season with pepper, to taste and stuff the peppers.
- In a separate bowl, mix the flour, egg, and beer to form a batter.
- Dip the stuffed peppers in the batter and fry in a deep fryer or in a heavy skillet for about 5 minutes or until golden brown and crispy.
- Slice the flank steak. Pile the salad on a plate with slices of flank steak, and top with 1 popper, sliced in half.
Nutrition Facts : Calories 473.5, Fat 27.9, SaturatedFat 7.8, Cholesterol 90.9, Sodium 132.1, Carbohydrate 32.4, Fiber 7.1, Sugar 4.8, Protein 24.2
FLANK STEAK SALAD WITH JALAPENO POPPERS
Provided by Chuck Hughes
Time 45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the steak salad:
- Rub the flank steak on both sides with salt and pepper. Heat the vegetable oil in a heavy skillet on high heat and cook the steak on one side for 5 minutes. Flip and cook on the other side for 5 more minutes for medium-rare. Keep warm.
- Meanwhile combine the red onion, cucumbers, tomatoes, avocados, cilantro, mint, lime juice, and olive oil in a bowl and mix well. Season the salad with salt, and pepper, to taste and set aside.
- For the jalapeno poppers:
- Heat oil in a deep fryer or a heavy-bottomed skillet to 350 degrees F.
- Carefully slice down the side of the peppers and remove the seeds. Set aside.
- In a bowl, combine all the grated cheeses, season with pepper, to taste and stuff the peppers. In a separate bowl, mix the flour, egg, and beer to form a batter. Dip the stuffed peppers in the batter and fry in a deep fryer or in a heavy skillet for about 5 minutes or until golden brown and crispy.
- Slice the flank steak. Pile the salad on a plate with slices of flank steak, and top with 1 popper, sliced in half.
FLANK STEAK ORANGE SALAD
I made this up. I was looking for a use for a piece of flank steak and while rooting around in the fridge I found some homemade marmalade that had never jelled. Orange, beef and ginger just seem to go really well together. I think you could use different greens, but make sure that you use something that can stand up to a little wilting. Prep time does not include marinating.
Provided by Tannic
Categories Meat
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To make the marinade, combine the marmalade, orange juice, vinegar, garlic, ginger and salt.
- Marinate the flank steak for 2-4 hours.
- Broil the flank steak 6 minutes on each side. Allow the meat to rest 10 minutes before cutting, against the grain, into thin slices.
- After you remove the meat from the marinade, boil the marinade in a sauce pan until reduced by half, to about 1 1/2 cups. Whisk occasionally.
- Whisk the butter into the sauce.
- Combine the chopped salad greens.
- For each serving, put a helping of greens into a bowl, top with a portion of meat and 3 tablespoons of the sauce.
Nutrition Facts : Calories 338.8, Fat 12.2, SaturatedFat 5.4, Cholesterol 52.2, Sodium 978.5, Carbohydrate 32.2, Fiber 3.8, Sugar 24.3, Protein 26.8
LIME JALAPENO GARLIC FLANK STEAK
The unique flavor in this flank steak comes from jalapeño powder - a potent green powder that is literally made from fresh jalapeños! If you can't find it, try using fresh chopped jalapeños for a similar flavor. NOTE: Flank steak is meant to be cooked rare to medium-rare, and will become tough if cooked longer. Don't forget to slice across the grain of the meat. Flat Iron Steak works great with this too!
Provided by Black Radish
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix ingredients together and pour over flank steak; marinate for 1 hour in fridge.
- Remove flank steak, brushing off excess marinade and any pieces of garlic.
- Grill over high heat until rare or medium rare inside, or sear over high heat in a hot nonstick skillet.
- You want to make sure the heat is as high as it will go, so the steak doesn't water out and "boil" instead of sear.
- The grill really works the best.
- Let the meat rest for 15 minutes, slice thinly across the grain.
Nutrition Facts : Calories 913.3, Fat 60.4, SaturatedFat 15.6, Cholesterol 162.7, Sodium 653.4, Carbohydrate 4.4, Fiber 0.3, Sugar 0.6, Protein 84.8
FLANK STEAK WITH JALAPENO & OLIVE TAPENADE
Make and share this Flank Steak With Jalapeno & Olive Tapenade recipe from Food.com.
Provided by Alskann
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat barbecue to high heat.
- Brush grill with medium coat of oil.(Charcoal grills-before heating/gas grills- after heating.).
- Rinse olives and drain well.
- Mix olives, garlic, parsley, rosemary, and olive oil in blender or food processor until mixture forms a fine paste.
- Separate 1/2 cup to spread on steak.
- Rinse flank steak and pat dry.
- With tip of sharp knife, make shallow diagonal cuts about 1 inch apart on one side of the steak. Then make perpendicular cuts over the first ones to make a diamond pattern.
- Repeat cuts on reverse side of steak.
- Spread 1/2 cup of the olive tapenade paste over both sides of the steak, coating evenly.
- Place on grill; close lid.
- Cook until browned, 8-10 minutes.
- Turn steak and continue to cook until desired doneness. (about 2 minutes for rare, 4 minutes for medium-rare.).
- Remove to clean platter; let reast 5 minutes.
- Cut in thin, slanting slices across the grain.
- Serve.
- Extra tapenade that was not used on steak can be served on the side on toasted baguettes or mix with softened cream cheese for a delicious veggie dip.
Nutrition Facts : Calories 409.5, Fat 27.8, SaturatedFat 7.8, Cholesterol 69.7, Sodium 101.1, Carbohydrate 1.9, Fiber 0.8, Sugar 0.2, Protein 36.7
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