Flank Steak With Onions And Peppers Food

FLANK STEAK WITH ONIONS, PEPPERS, AND BEANS

Steps:

• Heat broiler. If using a broilerproof rimmed baking sheet, set rack 4 inches from heat; if using a broiler pan, set rack so that top of pan is 4 inches from heat. On sheet (or pan), toss onion, peppers, and beans with 2 tablespoons oil, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Push bean mixture to one side of sheet (or pan); place steak on other side. Rub steak with remaining teaspoon oil; season generously with salt and pepper. Broil, tossing bean mixture occasionally, until steak is medium-rare (135 degrees on an instant-read thermometer) and vegetables are lightly charred, 12 to 16 minutes.
• Transfer steak to a cutting board; cover loosely with foil, and let rest in a warm place for at least 5 minutes. Transfer bean mixture to a serving bowl; toss with vinegar. Slice steak thinly; serve with bean mixture.

GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS

Steps:

• Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
• Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.

STEAK TOPPED WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 375-degrees F.
• In a large bowl or marinating dish whisk together marinade ingredients (chili sauce - ginger); add steaks, turn to coat. Let stand at room temperature for 15 minutes, turning occasionally.
• In an oven-proof skillet (I used my heavy cast iron skillet), heat 1/2 tablespoon of the vegetable oil over medium high heat.
• Scrape marinade off of steaks (reserving it in the bowl) and salt and pepper steaks. Add steaks to skillet and cook until browned (3-5 minutes). Turn steaks and transfer skillet to oven. Roast until cooked to desired doneness (5-10 minutes). Transfer steaks to a cutting board - let rest 10 minutes.
• Meanwhile, in another skillet heat remaining oil (1 tablespoon) over medium high heat. Add onions and bell peppers and cook stirring until crisp-tender (3-5 minutes). Stir in green onions and remaining marinade. Bring to a boil and stir in cilantro.
• Cut steaks in half cross-wise and divide among 4 plates, spooning vegetables over top of steaks.

SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

FLANK STEAK WITH ONIONS AND PEPPERS

Steps:

• Cook onions, bell peppers, tomato juice, lemon peel, paprika and garlic in 10-inch skillet over medium heat 5 minutes, stirring occasionally; reduce heat to medium-low.
• Stir in broth.
• Cover and cook about 10 minutes or until liquid has almost evaporated.
• Stir in basil, lemon juice and salt.
• Remove from heat; keep warm.
• Set oven control to broil.
• Spray broiler pan rack with nonstick cooking spray.
• Brush beef with oil; sprinkle with pepper.
• Place beef on rack in broiler pan.
• Broil with top 2 to 3-inches from heat about 10 minutes for medium doneness, turning once.
• Cut beef across grain at slanted angle into thin slices.
• Serve topped with bell pepper mixture.

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES

Steps:

• Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
• Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

FLANK STEAK WITH MUSTARDY ONIONS AND ROSEMARY RECIPE BY TASTY

Steps:

• Season the steak on both sides with salt and pepper.
• Heat the olive oil in a large cast iron skillet over medium-high heat. Add the steak and cook, undisturbed, until browned on the bottom, 5-6 minutes. Flip and cook on the other side for 4 minutes for medium-rare doneness, or until cooked to your liking. Transfer the steak to a plate.
• Return the skillet to medium heat and add the onion, garlic, and rosemary. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the onion is soft and caramelized, about 6 minutes. Stir in the mustard and water, bring to a simmer, and cook until the sauce thickens, 3-4 minutes. Remove the skillet from the heat and season with salt and pepper.
• Thinly slice the steak. Spoon the mustard-onion sauce over the meat and garnish with more rosemary leaves. Serve with potatoes or pasta alongside.
• Enjoy!

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES

Steps:

• Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
• Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

TEQUILA-LIME FLANK STEAK WITH PEPPERS AND ONIONS

Steps:

• Stir together the first 8 ingredients in a medium bowl to make the marinade. Combine the steak and 3/4 cup of the marinade in a large zip-top bag. Place the peppers and onion in another large zip-top bag, and pour in the remaining marinade.
• Seal the bags and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
• Coat a grill rack or grill pan with vegetable cooking spray. Remove the steak and vegetables from the bags and discard the marinade.
• Grill the steak 8 minutes per side and the vegetables 8 to 10 minutes, turning them every 2 to 3 minutes. Remove the steak and vegetables from the grill.
• Keep the vegetables warm and let the steak sit for 10 minutes before slicing. Wrap the tortillas in foil and place on the grill or a grill pan to warm for a few minutes.
• Cut the steak on an angle, against the grain, into thin slices. Fill the tortillas with peppers, onion, and steak. Top with salsa, diced avocado, or sour cream (if desired).

CROCK POT PEPPER STEAK & ONIONS

Steps:

• Cut chuck steak into julienned strips, sprinkle lightly with salt and pepper and saute with the chopped garlic and pepper flakes in the tablespoon of olive oil until lightly browned.
• Transfer the chuck steak to a large crock pot.
• Mix the 3 tablespoons of flour with the beef broth and pour on top of meat.
• Add the Teriyaki sauce, Worcestershire sauce, tomato and brown sugar.
• Stir well and cook on high for two hours.
• After two hours of cooking on high, add the onion and peppers, turn heat down to low and cook for an additional 1 1/2 hours.
• Serve over rice or buttered egg noodles.