Flank Steak With Lime Marinade Food

STEAKS IN GARLIC LIME MARINADE (PALOMILLA)

Steps:

• Combine all ingredients except for the steaks in a food processor or blender. Process until the mixture is a smooth liquid paste.
• On a plate or in a zip top bag, combine 1/2 of the marinade with the steaks, making sure the meat is well coated. Let sit in the refrigerator for 1/2 hour. Reserve the remaining marinade.
• Grill the steaks over high heat, 2-3 minutes per side, basting if desired with the remaining marinade.
• Remove to a serving dish, brush with any remaining marinade, and serve.

FLANK STEAK WITH LIME MARINADE

Steps:

• In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
• Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

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.

CHILI-LIME FLANK STEAK

Steps:

• Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes.
• Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).
• Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.

SOY-MARINATED FLANK STEAKS

Steps:

• Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours.
• Remove the steak from the marinade and pat dry with paper towels.
• Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes.
• Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve.

SPICY LIME-CILANTRO MARINATED FLANK STEAK

Steps:

• Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce.
• Preheat a grill for medium-high heat.
• While grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare.
• To serve, slice the steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat.

LIME-MARINATED FLANK STEAK WITH HERB SALAD

Steps:

• Place the lime juice, orange juice, garlic, balsamic vinegar, olive oil and salt and pepper. In a large plastic bag over a shallow baking dish. Add the steak and turn to coat both sides. Cover and refrigerate for 30 minutes, then pull from fridge and allow the steak to come to room temperature, about 10 minutes.
• Heat the grill to medium-high heat. Remove the steak from the marinade and season both sides with salt and pepper. Grill for 5 to 7 minutes on each side for medium-rare. Let rest 10 minutes. Slice the steak against the grain, into thin slices.
• Wash the herbs bunches and gently dry them with a kitchen towel. Remove the leaves from the herb bundles and place in a medium bowl. Whisk together olive oil and lime juice, and season, to taste, with salt and pepper. Toss the leaves with enough of the dressing to coat them lightly (you may not need all of the dressing). Season the salad with salt and pepper, to taste. Top sliced steak with herb salad and serve.

FLANK STEAK WITH LIME MARINADE

Steps:

• In a resealable bag, combine lime juice, soy sauce, scallions, ginger, and red pepper flakes.
• Add steak and seal bag.
• Marinate in fridge, turning occasionally, for up to an hour (I usually go longer).
• Heat grill to high. Place steak on grates, season with salt and pepper. Cover.
• Cook, turning once, until meat reaches desired doneness. 6-8 minutes for medium-rare.
• Let rest 10 minutes before thinly slicing.

KEY WEST FLANK STEAK

Steps:

• In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped. , Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.

GRILLED LIME-MARINATED FLANK STEAK WITH CHIPOTLE-HONEY SAUCE

Steps:

• TO MARINATE STEAK: Place the steak in a large dish or baking pan.
• Mix together the chipotle, garlic, cilantro, vegetable oil, and lime juice in a bowl and pour over the steak.
• Cover, and marinate in the refrigerator for 4 to 6 hours (do not marinate longer), turning occasionally.
• Prepare the grill.
• FOR SAUCE: Combine the chipotles, honey, peanut oil, vinegar, mustard, lime juice, garlic, and cumin in a blender or food processor and puree until smooth.
• Stir in the cilantro and season with salt and pepper to taste.
• TO PREPARE STEAK: Remove the steak and season with salt and pepper.
• Grill over high heat for about 5 minutes on each side for medium-rare, 7 minutes on each side for medium, or to the desired doneness.
• Remove the steak from the grill and let it rest for about 4 minutes.
• With a sharp knife, thinly slice the steak across the grain and at a sharp angle.
• TO SERVE: Serve the steak on top of a slice of the French bread and accompany each serving with several tablespoons of the sauce.

MARINATED FLANK STEAK WITH CHIPOTLE MARINADE

Steps:

• Score the flank steak on both sides to tenderize the meat.
• For the marinade, combine the oil, lime juice, garlic and cumin.
• Add the marinade to the meat. Marinate steak in this mixture for up to 2 days.
• For the glaze, mix the honey, mustard, hoisin, lime juice, chipotles and garlic in bowl. Set aside. (can make ahead of time).
• Grill steak, basting with glaze until done. Let steak sit for 5 minutes.
• Slice steak against the grain.

BEST FLANK STEAK MARINADE

Steps:

• Add all ingredients except the steak to a mixing bowl. Whisk together until fully combined.
• Pierce the flank steak with a fork all over, and then place in the bowl*.
• Turn the steak several times to coat thoroughly.
• Cover the bowl with plastic wrap and place in the fridge for 2-24 hours.
• Remove from the fridge 30 minutes before grilling. Take the steak out of the marinade and remove excess moisture with paper towels. Discard the marinade**.
• Preheat grill for medium-high heat, about 400°F (204°C).
• Spray the grill grates with cooking oil spray.
• When hot, place flank steak on the grill.
• Grill the first side for 1 minute to sear. Then flip the steak and grill 1 minute on the other side.
• Continue cooking for 2-3 minutes per PER SIDE to desired doneness***, flipping every minute for even cooking.
• Remove to a cutting board and let the steak rest covered with aluminum foil for 5 minutes (this is so the juices retreat into the meat).
• Slice thinly against the grain to serve.

JALAPEñO LIME MARINATED FLANK STEAK SALAD

Steps:

• Preheat the air fryer to 400F.
• In a large mixing bowl, combine avocado oil, paprika, pepper, sugar, cilantro, garlic, jalapeño, and lime zest. Add the steak and toss to coat. Marinate for 30 minutes.
• Air fry for 10 minutes, flipping the steak halfway through. When the steak is finished cooking, remove it from the air fryer and squeeze lime juice from half a lime over it. Let it rest for 10 minutes before slicing. When ready, slice the steak into bite sized pieces.
• To make the steak in the oven, preheat the broiler on high, place the steak on a baking sheet on the top rack and cook for 6 minutes for medium rare. Squeeze lime juice from half a lime over the steak and allow it to rest for 10 minutes before slicing
• Add the avocado, greek yogurt, lime juice, cilantro, olive oil, vinegar, water, and fresh cracked pepper to a food processor or blender and process on high for 1-2 minutes or until smooth and creamy. If you like your dressing thinner, you can add 1 tbsp of water at a time until the desired consistency is reached (I ended up using about 4 tablespoons).
• Add kale to a large mixing bowl and add half of the avocado dressing, along with a pinch of salt and freshly cracked black pepper. Using your hands, massage the dressing into the kale for a minute or so until the kale reduces in volume and gets softer.
• Mix in the steak, tomatoes, corn, shredded cheese, avocado, tortilla strips, and the rest of the dressing.

FLANK STEAK WITH LIME MARINADE

Steps:

• In a resealable plastic bag, combine the lime juice, soy sauce, scallions, ginger, and the red pepper. Add the steak and seal the bag (place it in a dish to catch any leaks); marinate the steak in the refrigerator, turning occasionally, for 30 minutes.
• Heat the grill to high; lightly oil the grates. Remove the steak from the marinade, letting excess drip off (discard the marinade); season with salt and pepper. Place on the grill; cover. Cook, turning once, until the meat has reached the desired doneness, 6 to 8 minutes for medium-rare. Let the steak rest for 10 minutes before slicing thin.

FLANK STEAK WITH LIME MARINADE RECIPE

Steps:

• 1. In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, garlic and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour. 2. Heat pan to high; lightly oil grates. Remove steak from marinade, letting excess drip off and season with salt and black pepper. Place in pan or on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. 3. Add marinade and cook for a few minutes. 4. Let rest 10 minutes before slicing thinly.