MEXICAN FLANK STEAK TACOS
Here's a traditional Mexican main dish prepared with a twist! The fruity salsa cools off the spicy pesto, and in my opinion, definitely makes the dish. Try it on chicken or pork, too. -Steve Meredith, Streamwood, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight., Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream., For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside., Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 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 for 10 minutes., Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm., Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.
Nutrition Facts : Calories 612 calories, Fat 33g fat (7g saturated fat), Cholesterol 54mg cholesterol, Sodium 739mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 12g fiber), Protein 28g protein.
MEXICAN FLANK STEAK
Make and share this Mexican Flank Steak recipe from Food.com.
Provided by Audrey M
Categories Meat
Time 10h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pound meat on both sides with a meat mallet then sprinkle with salt, garlic salt and pepper.
- Unwrap each of the tomales and place in a medium mixing bowl with sauce.
- Roll up each steak from one short side to the other side (like a jelly roll cake).
- Tie securely each steak closed with string or skewers.
- Place Flank steak in slow cooker.
- Dissolve bouillon in hot water.
- Combine broth with tomato sauce and hot pepper sauce.
- Pour over steaks.
- Cook on low heat for 8 to 10 hours.
- Lift out meat rolls and remove ties or skewers.
- Pour cooking liquid into saucepan and don't forget to skim off fat.
- Blend the cornstarch in cold water and add to cooking liquid.
- Cook and stir till thick.
- Serve meat with broth and shredded cheese sprinkled on top.
Nutrition Facts : Calories 377.1, Fat 17, SaturatedFat 6.9, Cholesterol 74, Sodium 784, Carbohydrate 17.3, Fiber 2.8, Sugar 2.3, Protein 37
FAJITAS WITH MARINATED FLANK STEAK AND RAJAS
Steps:
- Marinate the flank steak in the pickled jalapenos, at room temperature, for 1 hour.
- Preheat a grill or grill pan to medium-high.
- Season the steak with salt and pepper, to taste, and grill until nicely charred, about 3 to 4 minutes on each side. Remove from the grill and allow the steak to rest on a cutting board while preparing the rajas.
- Secure each piece sliced onion horizontally with wooden skewers. Brush both sides with olive oil and season with salt and pepper, to taste. Grill the onions, turning occasionally, until soft and charred, about 10 to 15 minutes. Put the poblano and jalapeno chiles on the grill and char them on all sides. Once the chiles are blackened on all sides, set aside to cool. When cool enough to handle, remove the charred skin, stem and seeds. Cut the chiles into strips. Once the onions are cool enough to handle, remove the skewers and separate the onions into rings.
- Preheat a large cast iron pan or a large heavy-bottomed skillet over medium heat. Slice the flank steak, on the bias, into thin strips. When the pan is hot, coat the bottom of the pan with some olive oil. Add the sliced garlic and dried oregano, and saute until fragrant, about 1 minute. Add the sliced steak, onions and chile strips to the pan to heat through. Transfer to a serving platter and serve piping hot with flour tortillas, guacamole and pico de gallo.
ARRACHERA (MEXICAN FLANK STEAK)
Steps:
- Combine everything but the steak in a zip lock baggie, add the steak. Marinate for 3 days, turning once a day. Grill directly over hot coals. Cut into thin slices across the grain.
MEXICAN FLANK STEAK TACOS
This is super easy to make and something I prefer over ground beef tacos! If I'm not making carnita tacos I'm making this one ;) Place in warm or fried corn tortillas and served with your favorite taco toppings. I like lettuce, onion, avocado and salsa myself ;)
Provided by Vseward Chef-V
Categories Steak
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, marinate the steak in the juice of the two limes, a small handful of cilantro, garlic pepper (or garlic powder and black pepper), and a generous pour of extra virgin olive oil. Flip the steak and season the other side.
- Cover the bowl with plastic wrap and allow to marinate for at least an hour or two.
- Grill the steak for 8-10 minutes on each side, until medium-rare (or medium, if desired). Let the steak rest off the grill for 15-20 minutes.
- Thinly slice, and chopped into pieces if desired.
- Place in warm or fried corn tortillas and served with your favorite taco toppings. I like lettuce, onion, avocado and salsa myself ;).
Nutrition Facts : Calories 498.5, Fat 32.3, SaturatedFat 9.7, Cholesterol 93, Sodium 123.6, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 48.2
BROILED FLANK STEAK (NO MARINADE) MEXICAN STYLE
Served with a chilled garlic/sour cream sauce. Easy to make when you don't have time to marinate and want a tasty flank steak.
Provided by Oolala
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine the sauce ingredients and blend. Refrigerate until ready to serve.
- In another small bowl, combine the other ingredients for the steak (except the steak).
- Brush the steak ingredients on one side of the steak and broil 6 inches from the heat, for 10 minutes.
- Turn the steak over and brush the other side with the steak ingredients and broil 6-10 minutes longer, until done to your liking.
- Let meat stand for 5 minutes, after it is done, before thinly slicing the meat across the grain.
- Serve with the chilled sour cream sauce.
Nutrition Facts : Calories 362, Fat 20.6, SaturatedFat 8.7, Cholesterol 80.1, Sodium 414, Carbohydrate 5, Fiber 0.6, Sugar 1.6, Protein 37.1
MEXICAN STUFFED FLANK STEAK
If you already think potatoes and serrano chiles sound like a tasty filling for stuffed flank steak...just imagine what the bacon and cilantro do!
Provided by My Food and Family
Categories Peppers
Time P1DT2h5m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Place broth, 1/4 cup of the dressing, the ancho peppers and oregano in blender; cover. Blend on medium speed 1 min. Pour into large resealable plastic bag. Add steak; seal bag. Turn bag over several times to evenly coat steak with the broth mixture. Refrigerate overnight to marinate, turning occasionally.
- Mix potatoes, carrots, serrano chiles, bacon and 2 Tbsp. of the cilantro; set aside. Remove steak from marinade; reserve marinade in bag. Place steak on clean work surface. Spread evenly with potato mixture to within 1/2 inch of edges. Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals; set aside.
- Heat remaining 1/4 cup dressing in large skillet on medium-high heat. Add steak; cook until browned on all sides, turning occasionally. Add reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour 45 min. or until steak is medium doneness (160°F). Transfer steak to cutting board; let stand 10 min. Remove string; cut steak into 1/2-inch-thick slices. Place on serving platter. Spoon broth mixture over steak slices; sprinkle with the remaining 2 Tbsp. cilantro.
Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 35 g
EASY FLANK STEAK FAJITAS
Marinated steak strips and flavorful veggies make a delicious fajita filling--perfect for busy weeknight dinners.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Place steak in a large resealable plastic bag. Add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the steak in bag. Seal bag; turn to coat steak.
- Marinate in the refrigerator 30 minutes to 1 hour.
- Preheat oven to 400 degrees F. Drain meat; discard marinade. Center meat on a sheet (12x18 inches) of Reynolds Wrap® Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Center sweet peppers, onion, and garlic on another sheet (12x18 inches) of heavy duty aluminum foil. Repeat steps above to make another foil packet.
- Wrap tortillas tightly in heavy duty aluminum foil.
- Bake meat and vegetable foil packets 30 to 35 minutes or until meat is desired doneness (145 degrees F for medium rare) and vegetables are tender, adding tortillas to the oven for the last 10 minutes of baking or until heated through.
- Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Thinly slice the meat.
- Fill warm tortillas with meat and pepper mixture to serve. If desired, top with guacamole, salsa, and/or sour cream.
Nutrition Facts : Calories 403.5 calories, Carbohydrate 42 g, Cholesterol 35.6 mg, Fat 17.2 g, Fiber 4.5 g, Protein 20 g, SaturatedFat 5.3 g, Sodium 756.6 mg, Sugar 5.2 g
SLOW COOKED MEXICAN STYLE SHREDDED FLANK STEAK
I use this delicious tender flank steak for stuffing enchiladas. The taste of the seasoning is quite spicy but oh so good. Nothing is wasted in this dish, the liquid from the stock goes into the oven as sauce for the baked enchiladas. All credit for the seasoning goes to Potsie's recipe for Mucho Gusto Taco Seasoning #199955
Provided by SueVM
Categories Meat
Time 9h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Layer the sliced flank steak in a slow cooker, chop the onion and add to the cooker.
- Next add your seasonings and cover with the water or stock. Cook on low for 9hrs.
- 2hrs before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green pepper strips.
- When partially cooked add the strips to the slow cooker.
- Take 2 forks and shred meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burritos, etc.
MARINATED FLANK STEAK
This will bring out all kinds of flavor in your beef. Calories: 293 Fat: 26 g Carbohydrates: 3 g Protein: 35.5 g Cook time is marinade time.
Provided by BurtonFanatic
Categories Steak
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the salsa, garlic, olive oil, and the juice of the lime in a zip top plastic bag. Shake around to mix ingredients.
- Add the flank steak to the bag. Seal the bag while pressing out as much air as possible. Refrigerate for at least 4 hours.
- When ready to cook, remove the steak from the bag, discarding marinade.
- Grill or broil the flank steak to medium or medium rare. Don't overcook - flank steak can get very tough and unappetizing if overcooked.
- Let it rest for 10 minutes, and slice the meat against the grain into thin slices.
Nutrition Facts : Calories 414.9, Fat 27.7, SaturatedFat 7.7, Cholesterol 69.7, Sodium 286.8, Carbohydrate 4, Fiber 1, Sugar 1.3, Protein 36.8
DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA
Provided by Brian Luscher
Categories Kid-Friendly Steak Corn Healthy Cumin Paprika Bon Appétit Dallas Texas Small Plates
Yield 4 Servings
Number Of Ingredients 21
Steps:
- Dry rub:
- Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
- Steak and salsa:
- Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
- Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
- Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
- Do Ahead
- Salsa can be made 1 day ahead. Cover and chill.
GRILLED MEXICAN STEAK
This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.
Provided by TA9I
Categories World Cuisine Recipes Latin American Mexican
Time P1DT20m
Yield 6
Number Of Ingredients 9
Steps:
- Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
- In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
- Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.
Nutrition Facts : Calories 547.8 calories, Carbohydrate 7.4 g, Cholesterol 71.6 mg, Fat 45.4 g, Fiber 2.1 g, Protein 29.1 g, SaturatedFat 10.8 g, Sodium 675.3 mg, Sugar 1 g
STUFFED MEXICAN FLANK STEAK
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h30m
Yield Eight or more servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- Put the crumbled corn bread in a large mixing bowl and set aside.
- Place the flank steak on a flat surface. Hold a long, sharp carving knife parallel to the surface and cut the steak lengthwise in half to make two long rectangles of equal thickness. This may be done by the butcher. Sprinkle the meat with salt and pepper.
- Heat two tablespoons of the oil in a skillet and add half of the onions, half of the celery, half of the green peppers and half of the garlic. Cook, stirring, until the mixture is wilted. Let cool briefly. Add this to the corn bread. Add salt, pepper and the eggs.
- Remove and discard the stems of the jalapeno peppers. Chop the peppers and add them to the bowl. Add the parsley and blend well with the fingers.
- Spoon equal portions of the cornbread mixture onto each half of the meat. Carefully roll the meat jellyroll-style, starting at the narrower end of each portion of the meat. It will be almost impossible to enclose the filling without a portion of it falling out. This is a minor problem. Continue to roll and enclose each filling as neatly as possible. Tie the meat with string in several places to secure it.
- Heat the remaining three tablespoons of oil in a skillet and add the stuffed meat rolls. Brown the meat as neatly as possible on all sides, turning it carefully. Once more, a portion of the filling will fall into the skillet, which is to be expected.
- When the meat is browned, scatter the remaining onions, celery, green peppers and garlic around the rolls. Sprinkle the vegetables with the chili powder, cumin and oregano. Stir to blend and add the crushed tomatoes, broth, salt and pepper. Stir.
- Bring to the boil, cover and place in the oven. Bake about one hour. Transfer the meat to a serving dish and remove the strings. Pour the sauce into a saucepan and skim off the excess fat. Bring to the boil.
- Cut the meat into rounds and serve hot with the sauce. Serve with Mexican table sauce on the side, if desired.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 675 milligrams, Sugar 5 grams, TransFat 0 grams
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