CHILE-MARINATED FLANK STEAK
Provided by John Scharffenberger
Categories Beef Chocolate Citrus Pepper Marinate Valentine's Day Father's Day Backyard BBQ Grill Grill/Barbecue
Yield Serves 4 as a main course or 6 to 8 as part of a salad
Number Of Ingredients 9
Steps:
- With a mortar and pestle, or the back of a chef's knife, pound or mash the garlic to a paste.
- Pour the olive oil into a blender, add the cilantro, and blend on high speed to purée. Add the garlic, ancho paste, cocoa powder, and lime juice and blend to combine. The marinade will be thick. Season to taste with salt and pepper.
- Trim any fat from the flank steak and pat dry with paper towels. Place in a baking dish and season lightly on both sides with salt and pepper. Cover one side of the meat with half of the marinade. Flip over and cover the other side with the remaining marinade. Cover with plastic wrap and refrigerate for 24 hours.
- Thirty minutes before grilling, remove the steak from the refrigerator. Wipe off the excess marinade.
- Prepare a fire in a charcoal grill or preheat a gas grill to medium-high.
- Sear the meat on both sides, turning once, over medium-high heat. Then move the meat to indirect heat to avoid burning the marinade, and grill, turning once until rare to medium-rare. Transfer to a platter and let rest for 15 minutes.
- Thinly slice the meat against the grain. Serve with lime wedges.
CARNE ADOBADA (CHILE-MARINATED STEAK)
Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it's also well-suited to any sturdy cut of steak, such as flank. The acid comes from lime juice in this formula, but vinegar or lemon juice works as well. An overnight marinade yields incredibly tender results, but a 30-minute steep is sufficient to infuse the meat with the fruity flavor of the chiles. Here, the steak is paired with a nice piquant roasted red pepper relish, which complements the deep flavors of the marinated meat. Side dishes like rice, beans and warm tortillas round this dish out for a wonderful weeknight meal.
Provided by Yewande Komolafe
Categories dinner, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the dried guajillo chiles in a small bowl and add enough hot water to cover; soak until softened, about 10 minutes. Drain, stem and seed the chiles. Using a blender or a food processor, puree the guajillos, chipotle, onion, garlic, cumin, 2 tablespoons lime juice and 2 tablespoons water until smooth. If needed, add another tablespoon of water to help the mixture blend.
- Pat the steak dry with paper towels. Season generously on both sides with salt, then sprinkle and pat on the dried oregano to both sides as well. Place in a large bowl, dish or resealable plastic bag, pour the chile marinade over the top and turn to coat both sides. Marinate for at least 30 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
- In a small bowl, combine the roasted red peppers and shallots with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil. Season to taste with salt, add the cilantro and stir to combine. Set aside.
- In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. Scrape any excess marinade off the steak and discard the marinade. Place the steak in the hot oil and cook until seared and deep golden brown on the contact side, 4 to 5 minutes. Flip and continue to cook until seared and golden brown on the other side, 4 to 5 minutes for medium-rare. Cook for 1 additional minute on each side for thicker or larger cuts of steak or for medium doneness. You also can grill the steak on a hot charcoal or gas grill, turning once, until seared, about 6 minutes per side for medium-rare.
- Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice the steak against the grain. Serve topped with the roasted pepper-shallot relish, alongside steamed rice or warm tortillas.
GRILLED CHILE FLANK STEAK WITH SALSA
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
- To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
- Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
- When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
- Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 5 grams
GRILLED CHILI FLANK STEAK WITH CHIPOTLE-TOMATILLO SALSA
A Rick Bayless-inspired dish with tomatillo salsa never disappoints.
Provided by Sarah
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h55m
Yield 6
Number Of Ingredients 14
Steps:
- Mix together garlic, brown sugar, chili powder, pepper, salt, and cumin until blended. Spread a heavy coating of the spice blend over both sides of flank steak and place in a large glass baking dish. Cover the dish with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
- Preheat one side of an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the refrigerator and brush lightly with 1 tablespoon oil.
- Place steak on the hot side of the grill, cover, and cook for 5 minutes. Flip steak, cover, and cook another 5 minutes. Move steak to to cooler side of the grill, cover, and cook until desired doneness, about 2 to 5 minutes longer. Remove from the grill and let rest for 15 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spread tomatillos and garlic cloves on a baking sheet and drizzle lightly with 1 tablespoon oil.
- Roast in the preheated oven until vegetables are soft, 10 to 15 minutes. Remove vegetables from the oven and cool slightly, about 5 minutes.
- Scoop tomatillos and garlic into the bowl of a food processor or blender. Add chipotle peppers and remaining 1 tablespoon olive oil; pulse until blended but still slightly chunky. Pour into a serving dish and let cool.
- Slice flank steak thinly against the grain and serve with salsa.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 7.1 g, Cholesterol 33.7 mg, Fat 13.6 g, Fiber 1.5 g, Protein 19.1 g, SaturatedFat 3.6 g, Sodium 733.3 mg, Sugar 3.8 g
GRILLED FLANK STEAK WITH GARLIC-PARSLEY SAUCE
Don't waste hours marinating flank steak before cooking it. Coating the grilled steak with a potent sauce adds just as much flavor. The recipe is from Cook's Country Magazine.
Provided by MsPia
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine parsley, onion, garlic, vinegar, oil, pepper flakes, and salt and pepper to taste in a small bowl.
- Season steak with kosher salt to taste.
- Grilled over very hot fire until browned on both sides and slightly less done than you want, about 10 minutes.
- Place steak in a baking dish and coat with parsley sauce.
- Cover dish with foil and let rest for 5 minutes.
- Slice steak thinly against the grain and serve with sauce remaining in baking dish.
CHILI RUBBED FLANK STEAK
Did you know that Christopher Columbus brought the first chili pepper to Europe from the New World? This is Texas style cookin'! You can use a spoon or spatula to put on the rub to avoid getting the spicy rub all over your hands. If chipotles are not available, you can use jalapenos or other red chilis. This is great served with Lone Star coleslaw and jalapeno cornbread.
Provided by Sharon123
Categories Steak
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the garlic, cumin, and cilantro in a food processor and blend till coarsely chopped.
- Add the chilis(this will be quite spicy-use less if desired), olive oil, salt, and pepper and process until smooth.
- Rub the chili mixture onto the steak. Let the steak stand at room temperature 2-3 hours(or in the refrigerator overnight). If you refrigerate, allow the meat to come to room temperature before grilling.
- Grill over a hot falme for about 5 minutes per side for medium rare, a few minutes longer for well done. Enjoy!
Nutrition Facts : Calories 418.2, Fat 22.3, SaturatedFat 8.3, Cholesterol 154.2, Sodium 415.8, Carbohydrate 3.2, Fiber 0.5, Sugar 1.3, Protein 48.8
CHILI FLANK STEAK
I started making this recipe when we moved from Idaho to Kentucky. It gets so hot here that we use our outdoor grill as often as possible to keep the kitchen cool. My husband loves this juicy steak and its tasty sauce. I like that I can have it ready to marinate in no time. -Karma Henry, Glasgow, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first seven ingredients. Pour half of the marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved marinade.
Nutrition Facts :
CHILI-STUFFED FLANK STEAK
Flank steak is a budget-friendly cut of beef that can be grilled like more expensive steaks because you tenderize the meat as you slice it. To save time, ask the butcher at the store to cut a pocket in the flank steak for you. Then, just stuff it with some canned chili and diced green chilies, rub it with a little chili powder, and brush it with some barbeque sauce right before it's done grilling. Once grilled, cut the steak in thin slices against the grain and you will have a hearty main dish that melts in the mouth. Note: use a little bit of vegetable or canola oil to rub on the surface of the steak before you grill to keep it from sticking.
Provided by cannedfood
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a grill to high heat.
- Place the flank steak on a sheet of heavy duty foil and fill the pocket of the flank steak with chili and diced chilies. Secure the opening of the flank steak with a skewer. Rub the surface of the steak with a thin film of oil (about 2 teaspoons) and season with the chili powder.
- Clean the grill grate with a metal brush and rub with oil. Put the steak on the grill, cover, and grill to medium-rare, about 8 minutes, turning once halfway through. Coat the flank steak with barbecue sauce and grill another minute on each side.
- Remove skewer, and cut flank steak in thin slices against the grain and serve.
- Nutritional Information Per Serving(including 2 teaspoons oil): Calories 380; Total fat 16g; Saturated fat 4.5g; Cholesterol 65mg; Sodium 470mg; Carbohydrate 19g; Fiber 7g; Protein 40g; Vitamin A 20%DV*; Vitamin C 15%DV; Calcium 6%DV; Iron 25%DV.
- *Daily Value.
Nutrition Facts : Calories 398.9, Fat 18.2, SaturatedFat 6.5, Cholesterol 77, Sodium 1239.5, Carbohydrate 21.4, Fiber 5.8, Sugar 4.2, Protein 38
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