FLANK STEAK WITH AVOCADO SALSA
A spicy chili-flavored rub is used to add depth and complexity to grilled flank steak. Top with cool and creamy avocado salsa, roll up in a warm corn tortilla, and you have a wonderful summer meal. Serve with a leafy green salad and cilantro-lime rice to round out the menu.
Provided by jensenly
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Place the avocados, onion, tomato, garlic, and cilantro into a mixing bowl. Season with 1 teaspoon cumin, 2 teaspoons red pepper flakes, lime juice, and olive oil. Season to taste with salt and pepper, and stir gently until evenly combined; set aside.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Combine the kosher salt, 2 tablespoons cumin, 1 teaspoon crushed red pepper, ground black pepper, coriander, chili powder, and cinnamon in a bowl; set aside.
- Dry the flank steak with paper towels, and rub the spice mixture onto both sides. Cook on the preheated grill until the flank steak starts to firm, and is reddish-pink and juicy in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steak from the grill, cover with aluminum foil, and let rest 5 minutes before slicing against the grain. Arrange onto a platter, and top with salsa to serve.
Nutrition Facts : Calories 540.2 calories, Carbohydrate 24.3 g, Cholesterol 37.4 mg, Fat 41 g, Fiber 14.4 g, Protein 25.7 g, SaturatedFat 7.6 g, Sodium 1526.6 mg, Sugar 3.8 g
GRILLED GARLIC HERB FLANK STEAK WITH AVOCADO CORN SALSA
Grilled Garlic Herb Flank Steak with Avocado Corn Salsa is infused with amazing garlic herb flavor and grilled to tender and juicy perfection. The avocado corn salsa on top is phenomenal!
Provided by Alyssa Rivers
Categories Main Course
Time 20m
Number Of Ingredients 14
Steps:
- In a large bowl or ziplock bag, add olive oil, garlic, chopped rosemary, thyme, oregano, salt and pepper. Add flank steak and marinate for 1 hour or overnight.
- Preheat grill to high heat. Discard marinade and add flank steak to the grill. Let the steak sear on high heat for 1-2 minutes on each side and then move to indirect heat and let cook until desired doneness. Medium rare is 130-135 degrees on a thermometer. Remove steak from heat and cover with aluminum foil and let rest for 10 minutes.
- To make the avocado corn salsa: Add avocado, tomatoes, corn, red onion, cilantro and lime juice to a medium sized bowl and mix until combined.
- Slice the steak across the grain and top with avocado corn salsa.
Nutrition Facts : Calories 485 kcal, Carbohydrate 8 g, Protein 34 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 475 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
GRILLED FLANK STEAK WITH AVOCADO CHIMICHURRI SAUCE
Deliciously juicy grilled flank steak served with an amazing blend of avocado and chimichurri sauce!
Provided by Katerina | Diethood
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Pat steak dry.
- Combine cumin, salt, and fresh ground pepper in a small mixing bowl and stir until thoroughly incorporated.
- Rub steak on both sides with the prepared cumin mixture.
- Drizzle olive oil over steak and turn to coat.
- At this point, you can cover the steak and let sit in refrigerator for 2 hours OR grill it.
- Preheat grill to medium-high heat.
- Transfer steak to the grill and grill it to desired doneness, about 5 minutes per side for medium-rare, which is 145F internal temperature. *See NOTES for Temperatures for Steak
- Transfer steak to work surface and let stand at least 5 minutes before slicing.
- Add oil, lime juice, garlic, parsley, oregano, cayenne pepper, red pepper flakes, salt, and fresh ground pepper to a food processor; pulse until herbs are finely chopped.
- Add diced avocado to the food processor; pulse until well combined and chunky.
- Cut the steak across grain into thin strips.
- Arrange steak on a platter and serve with prepared avocado chimichurri sauce.
Nutrition Facts : ServingSize 1 Serving, Calories 327.4 kcal, Carbohydrate 4 g, Protein 23.7 g, Fat 24.5 g, SaturatedFat 5.9 g, Cholesterol 56.7 mg, Sodium 532 mg, Fiber 2 g, Sugar 0.4 g
SMOKY AND FIERY SKIRT STEAK WITH AVOCADO-OREGANO RELISH
This recipe comes from Grilling for Life cookbook by Bobby Flay. Skirt steak is a chewy cut that's full of beefy flavor. It's the perfect vehicle for the big flavors of this dressing. The smokiness comes from the chipotle chiles, which are smoked jalapenos.
Provided by Crafty Lady 13
Categories Steak
Time 23m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Smoky and Fiery Dressing: Combine the vinegar, garlic, chiles, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. Add the cilantro and pulse 2 times just to incorporate.
- Avocado-Oregano Relish: Combine all the ingredients for the relish in a medium bowl.
- Grilled Skirt Steak: Heat your grill to high. Brush the steak with the oil and season both sides with salt and pepper. Grill, turning once, for 6 to 8 minutes until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for 5 minutes.
- Cut the meat against the grain into 1/2-inch thick slices. Drizzle each serving with dressing and top with 2 tablespoons of the avocado relish. Serve the remaining relish on the side if desired.
Nutrition Facts : Calories 563.4, Fat 44.7, SaturatedFat 7.6, Cholesterol 98.3, Sodium 543.2, Carbohydrate 8.1, Fiber 3.6, Sugar 1.8, Protein 33.1
GRILLED FLANK STEAK WITH SUMMER RELISH
My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. -Brenda Washnock, Negaunee, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 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 5 minutes., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.
Nutrition Facts : Calories 547 calories, Fat 30 g fat (8 g saturated fat), Cholesterol 81 mg cholesterol, Sodium 907 mg sodium, Carbohydrate 36 g carbohydrate (12 g sugars, Fiber 7 g fiber), Protein 39 g protein.
GRILLED FLANK STEAK WITH AVOCADO CHIMICHURRI
This juicy Grilled Flank Steak is easy to make and has a homemade Avocado Chimichurri that is so full of flavor! It's the perfect steak recipe for a dinner that is ready in less than 20 minutes!
Provided by Krista
Categories Grilling
Time 17m
Number Of Ingredients 12
Steps:
- Heat grill to medium high or 400 degrees.
- To a food processor add, cilantro, oregano, garlic, red wine vinegar, olive oil, lime juice, red pepper flakes, salt, and pepper. Blend until smooth.
- In add small bowl add diced avocado and blended chimichurri sauce. Lightly toss to coat, be careful not to mush the avocado. (you want them to remain diced)
- Season a room temperature flank steak with salt and pepper on both sides.
- Place steak on grill and cook for 4-6 minutes per side.
- Remove from grill, let sit for 2-3 minutes. Slice steak.
- Serve with avocado chimichurri sauce
Nutrition Facts : ServingSize 5 oz. steak + avocado chimichurri, Calories 444 calories, Sugar 1 g, Sodium 281 mg, Fat 32 g, SaturatedFat 8 g, Carbohydrate 7 g, Fiber 5 g, Protein 34 g, Cholesterol 100 mg
GRILLED FLANK STEAK
Steps:
- Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
- Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
- Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
- Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
HONEY-LIME GRILLED SKIRT STEAK WITH AVOCADO-TOMATO RELISH
Make and share this Honey-Lime Grilled Skirt Steak With Avocado-Tomato Relish recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine honey, lime juice, soy sauce, parsley and black pepper in a small bowl. Marinate the skirt steak for 1 hour using one-half of the honey mixture. Preheat grill to medium-high heat.
- Place steaks on grill and cook for 5 minutes on each side or until desired degree of doneness. Let steaks rest 4 minutes before slicing. Pour remaining honey mixture on top of the sliced steak. Serve with Avocado-Tomato relish.
- For relish: In a mixing bowl, gently mix all ingredients together making sure not to overmix. Let sit for 20 minutes before serving. Divide evenly to garnish the Honey-Lime skirt steak.
SEARED FLANK STEAK SALAD WITH ARUGULA AND CORN RELISH
Provided by Food Network
Time 1h32m
Yield 7 to 8 servings
Number Of Ingredients 26
Steps:
- Whisk together all of the marinade ingredients. Trim the steak of fat. Score both sides of flank steak in a criss-cross. Put the steak in a deep dish or sealable plastic bag and pour in the marinade. Marinate the flank steak in the refrigerator for 6 to 8 hours before grilling.
- Cook beans in cold water with 2 cloves of garlic. Add salt, about 10 minutes before the beans are done. They should be tender but not mushy.
- Preheat the grill for 20 minutes. Bring the steak to room temperature.
- Season the flank steak with salt and pepper. Grill 1 to 2 minutes each side. Allow to sit 15 minutes before slicing it. Arrange the arugula with the beans over top. Then place thinly sliced flank steak and corn relish over top. Garnish with the cilantro leaves.
- Combine all ingredients in a preserving pan. Bring the mixture to a boil over medium heat, stirring occasionally. Simmer mixture for about 30 minutes until it has thickened slightly. Ladle boiling hot relish into hot, sterilized pint jars leaving 1/4-inch headspace. Seal the jars with new 2 piece lids then process for 15 minutes in a boiling bath. Cool and label jars. Allow to mellow for a couple of weeks before serving.
GRILLED SKIRT STEAK TACOS WITH CORN RELISH
Categories Beef Onion Marinate Backyard BBQ Lime Steak Corn Summer Grill Grill/Barbecue Healthy Cilantro Tortillas Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Sprinkle skirt steak on both sides with salt and 1 1/4 teaspoons chile powder. Whisk 1 1/2 tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish. Add meat and turn to coat; place in single layer. Marinate 15 minutes.
- Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. Working over bowl, cut corn from cob directly into bowl. Coarsely chop green onions and add to corn. Stir in cilantro, lime peel, and remaining 1/4 teaspoon chile powder, 1/2 tablespoon oil, and 1 tablespoon lime juice. Season relish to taste with salt and pepper.
- Grill skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes.
- Place tortillas at edge of grill to warm and soften, about 1 minute.
- Arrange 2 warm tortillas on each of 4 plates. Thinly slice skirt steak across grain. Divide skirt steak and juices equally among tortillas. Spoon relish over each and serve.
GRILLED STEAK WITH AVOCADO SAUCE
Perfectly seasoned tender steak AND creamy avocado sauce? Oh yeah its heavenly.
Provided by Deseree
Categories Main Dishes
Time 35m
Number Of Ingredients 13
Steps:
- Combine first 5 ingredients in a bowl. Rub all over the steak.
- Preheat grill to medium heat.
- Place remaining ingredients in a food processor and process until smooth. Place in the refrigerator until ready to use.
- Cook steak about 5 minutes per side for medium rare. Transfer to a plate and allow to rest for 10 minutes.
- Slice steak and spoon avocado sauce over the top. Serve.
Nutrition Facts : Calories 503 kcal, Carbohydrate 6 g, Protein 39 g, Fat 35 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 131 mg, Sodium 885 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 21 g, ServingSize 1 serving
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- Light a grill or heat a grill pan. Set the steak flat on a work surface. Using a sharp knife, carefully cut through the center of the steak (parallel to the work surface), leaving 1/2 inch of the meat attached at the side so it can be opened like a book. Set the butterflied flatiron steak in a medium bowl or baking dish.
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- In a bowl, whisk together the olive oil, brown sugar, garlic, salt and pepper. Place the steak in a baking dish or ziplock bag and pour the mixture over top. Place it in the fridge and let it marinate for at least 30 minutes or even overnight.
- You can grill, broil or pan sear it to your liking. I tend to broil or grill it as I find that easiest. Preheat the broiler in your oven and move the oven rack as close as possible. Place the steak on a broiler pan or baking sheet and broil on each side for about 5 minutes. This usually results in a medium doneness in my oven – but since the edges are thinner, they tend to be more well done.
- Allow the steak to rest for 10 minutes before slicing it thinly against the grain. Serve with spoonfuls of the pesto and the corn relish on top!
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