BEEF SHISH KEBAB RECIPE
Steps:
- Prepare up to 20 skewers. If using bamboo or wooden skewers, be sure to soak them in water for at least one hour before use.
- Mix the spices: In a bowl, mix together the spices to make a spice rub for the cubed meat.
- Season the meat cubes with the spices and combine well so that the meat is evenly covered.
- Prepare the marinade and add the seasoned meat cubes. In a large and deep dish, combine the marinade ingredients of red onions, lemon juice, olive oil and red wine. Add the seasoned meat to the marinade, and work the meat into the marinade well with your hands. Cover and refrigerate for at least 30 minutes (preferably 2 to 4 hours or overnight depending on the kind of meat you are using).
- Remove the meat from the fridge one hour before grilling.
- Lightly oil the grates of a gas grill and heat for 10 minutes on high.
- Thread the meat and vegetables on skewers. Thread the meat, onions, green peppers and red peppers onto the prepared skewers, alternating until you run out of meat (about 4 pieces of meat per skewer with the vegetables nestled in between as you see in the photos). Season with more freshly ground black pepper. (Do not discard the marinade yet)
- Grill. Place the shish kabobs on the grill. Cook for 8 to 10 minutes, depending on how hot your grill is and how well-cooked you like your meat, turning occasionally. While the kabobs are grilling, paint the meat with some of the marinade a couple of times as you turn the skewers around.
- Rest before serving. Remove from the heat and transfer to a serving platter. Allow 5 minutes for the kabobs to rest before serving. Enjoy!
Nutrition Facts : Calories 273.7 kcal, Carbohydrate 8.4 g, Protein 31.2 g, Fat 10.6 g, SaturatedFat 3.4 g, Fiber 2.2 g, Sugar 3.2 g, ServingSize 1 serving
GUEST POST: MIDDLE-EASTERN FLANK STEAK
The middle eastern spices of nutmeg, mint, cumin, and paprika dry rubbed on a flank steak, grilled to perfection for a delicious middle-eastern flank steak dinner.
Provided by Aimee
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees
- Combine dry ingredients in a bowl to create dry rub
- Use olive oil to baste the flank steak
- Rub the dry rub mixture evenly over the flank steak
- Place in baking pan and cover
- Bake for 50-60 minutes or until medium-rare to medium (130 to 145 degrees internally).
- When done, remove from oven and let sit for 5-7 minutes to prevent juices from running out of the meat when slicing
- Slice in 1/4" thick to 1/8" slices, depending on preference.
ROPA VIEJA ROULADE
This rolled flank steak has a surprise inside: all the flavors of the Cuban stew ropa vieja arranged in a pretty pinwheel.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.) Cook the poblano and bell peppers on the grill, turning occasionally, until completely charred on the outside, about 15 minutes. Transfer to a bowl and cover with a plate to steam for about 10 minutes.
- Meanwhile, grill the onions until golden and soft, about 10 minutes. Transfer to a plate. Peel the poblano and bell peppers and remove and discard the stems and skins. Cut the flesh into 1/2-inch strips and set aside. (Keep the poblano strips separate from bell pepper strips.)
- Set the steak on a cutting board. Using a long thin knife and starting at the thin, narrow end of the steak, slice it in half horizontally leaving 2 inches of the meat uncut at the wide end of the steak so the pieces stay attached. Open it up like a book so you have one long piece. Pound the steak with a meat mallet to an even thickness of about 1/4 inch.
- Arrange the steak flat on a work surface with a long side facing you. Combine the cilantro, tomato paste, oil, cumin, oregano, scallions and 2 teaspoons salt in a bowl. Spread the paste all over the top of the steak. Working in three batches, arrange vertical stripes of the poblanos, bell peppers, onions, and olives on the steak until the steak is covered, leaving 2 inches empty at each end.
- Roll up the steak like a jelly roll, starting at one of the short ends. Tie the steak closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the steak.
- Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the center of the steak registers 115 degrees F on an instant-read thermometer, 25 to 30 minutes for a steak that is well-done on the outside and medium-rare in the center. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest about 10 minutes.
- Untie the steak and cut it into 6 thick slices.
BEEF SHAWARMA WRAP
Beef Shawarma Wrap is a popular street food especially in the Middle East. Its made with flank steak, wrapped in pita bread with vegetables & tahini sauce
Provided by Yumna Jawad
Categories Sandwich
Time 20m
Number Of Ingredients 12
Steps:
- To make the marinade, whisk the olive oil, vinegar, lemon juice, shawarma seasoning and garlic until well combined in a large bowl.
- Add steak strips to the bowl, sliced onions, and toss to fully coat the beef with the marinade. Let it sit in the fridge for 1-2 hours
- When ready to cook, transfer to a bottom-heavy saucepan and cook until beef is cooked though, about 8-10 minutes
- To make the tahini sauce, place all the ingredients except for the water, together in a food processor or bowl and blend until well combine. Slowly add the water to reach desired consistency.
- Assemble the beef shawarma with pita, tahini sauce and vegetables of choice.
Nutrition Facts : ServingSize 1 g, Calories 427 kcal, Carbohydrate 28 g, Protein 31 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 69 mg, Sodium 369 mg, Fiber 1 g
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.
SIZZLING FLANK STEAK MIDDLE EASTERN STYLE
From an unknown cookbook that states that this goes well with cinnamon rice. Can be either grilled or broiled.
Provided by Oolala
Categories Southwest Asia (middle East)
Time 8h15m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Mix all marinade ingredients in a shallow baking dish.
- Add the meat, turning once to coat.
- Cover and refrigerate overnight, turning the meat occasionally.
- Remove the meat from the marinade, reserving the marinade.
- Grill meat to desired doneness, about 5 minutes per side for medium.
- Transfer the meat to a platter and let stand about 5 minuted to stabilize juices.
- Meanwhile, strain marinade into a small saucepan and dicard the solids.
- Bring the marinade to a boil over high heat, 3-5 minutes.
- Cook for 1-2 minutes.
- Cut meat on the diagonal into thin slices and pour marinade over the meat. Garnish with cilantro sprigs.
Nutrition Facts : Calories 197.8, Fat 10.2, SaturatedFat 3.7, Cholesterol 68.5, Sodium 295.1, Carbohydrate 3.6, Fiber 0.9, Sugar 0.9, Protein 22.4
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FLANK STEAK SHAWARMA WITH GARLICKY TAHINI AND BEET …
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5/5 (32)Author Aarti SequeiraCuisine American,Mediterranean,Middle EasternCategory Entrées,Sandwiches
- 1. Marinate the steak: In a small bowl, whisk together all of the marinade ingredients (except the steak of course!). Slip the steak into a plastic food storage bag, and pour the marinade over it. Close the bag and then massage the marinade all over the flank steak. Allow to sit at room temperature on your counter (no longer than 2 hours) while you prep the remaining ingredients. (You can also marinate it overnight).
- 2. Make the Garlicky Tahini Sauce: In a blender, whizz up all of the sauce ingredients, adding more hot water if the sauce is too thick for your liking. Pour into a pretty bowl and set aside. (If you're making this the night before, store it in the fridge. The next day, let it come to room temperature and if it's too thick, thin it out with a little more hot water. Make sure you taste it again and adjust for salt and lemon juice.)
- 3. Make the Beet Tabbouleh: In a large bowl, add the beets, parsley and mint. In a small bowl, whisk the lemon juice and extra-virgin olive together, then pour the mixture over the salad. Season with the salt and pepper. Stir together with a fork. Just before serving, stir in the cucumber (so that the cucumbers don't turn pink!).
- 4. Cook the flank steak: Heat a cast iron griddle over medium heat until evenly hot. Using tongs, place the flank steak on the griddle (it should sizzle happily!), and cook on the first side for 5 minutes. Carefully flip and then cook for 3 to 5 minutes until a meat thermometer inserted into the thickest part of the steak registers 140°. Remove to a plate, cover loosely with foil and allow the meat to rest for 5 minutes. (You can use this time to warm up your pita bread)
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