SPANISH FLANK STEAK
From a recipe card I have been meaning to try; posting for safe keeping and future use. Steak should be marinated at least 6 hours (not included in prep time).
Provided by AZPARZYCH
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place steak in large ziploc bag, add vinaigrette. Seal bag, turn to coat and refrigerate at least 6 hours.
- Coat grill rack with nonstick spray and preheat to medium high (350-400 degrees F/180-200 degrees C).
- Remove steak from marinade and discard marinade.
- In a small bowl combine paprika, coriander, salt and pepper.
- Rub spice mixture on both sides of steak; coat well.
- Grill steak 4-5 minutes per side or until thermometer reads 145 F/65 C degrees for medium-rare.
- Transfer steak to a cutting board and let rest 10 minutes.
- Thinly slice steak across the grain, drizzle with lime juice and serve.
SPANISH HERBED FLANK STEAK
Spanish herbed flank steak is easy to make, full flavored, and a family favorite dinner!
Provided by Rachael
Categories steak
Time 1h15m
Number Of Ingredients 17
Steps:
- Mix marinade together in a large bag
- Add steak to back and refrigerate for at least 30 minutes, can be in marinade up to 24 hours. Mix together herb mixture
- Remove steak from marinade, and rub herb mixture all over and let rest for 30-45 minutes to allow to come to room temperature before cooking.
- Preheat broiler.
- Broil med-high to desired temperature for doneness (See post for approximate times)
- Remove from heat and let rest for 5-10 min. before slicing
- Slice thinly, against the grain at a 45° angle
- Serve and enjoy!
Nutrition Facts : Calories 2250 kcal, Carbohydrate 26 g, Protein 199 g, Fat 148 g, SaturatedFat 33 g, Cholesterol 544 mg, Sodium 2836 mg, Fiber 9 g, Sugar 3 g, ServingSize 1 serving
SPANISH STEAK
Provided by Bobby Flay | Bio & Top Recipes
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub on one side. Grill rub-side down over high heat, 3 to 4 minutes, then flip and grill 5 to 6 more minutes (for medium-rare). Serve with Sherry Vinegar Steak Sauce (recipe below).
- Whisk all of the ingredients in a bowl.
- Blend all of the ingredients in a food processor or blender until smooth. If the mixture is too thick to pour, add a few tablespoons of water.
GRILLED SPANISH MUSTARD BEEF
Despite the awkward name, this fast and user-friendly wet rub did a fine job flavoring some carne asada I grilled recently (yes, that was redundant). I'm calling it Spanish mustard since I spiked the Dijon with a couple of my favorite ingredients of all time: smoked paprika and sherry vinegar. You can use any thin flap meat (flap steak, skirt steak, round steak) instead of the flank steak.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Whisk sherry vinegar, olive oil, mustard, paprika, garlic, salt, and pepper together in a large bowl. Place steak in marinade and turn to coat. Marinate at room temperature for 30 minutes.
- Cook steak on the preheated grill, turning once, until each side is browned, steak is beginning to firm, and is hot and slightly pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest for 5 to 10 minutes before slicing.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 4.6 g, Cholesterol 54.6 mg, Fat 22.7 g, Fiber 0.8 g, Protein 28.3 g, SaturatedFat 5.5 g, Sodium 284.3 mg, Sugar 0.1 g
COLOMBIAN STEWED FLANK
This wonderful dish has so much flavor. It reminds me of the great flavors of Colombian cooking. Slow-cooked, simmered steak makes this dish so tender and juicy! If you desire some heat, like I do, add a jalapeno pepper. You can also substitute beer for half the water for another variation on the flavor. Serve over rice or with tortillas.
Provided by wifeyluvs2cook
Categories World Cuisine Recipes Latin American South American Colombian
Time 2h35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the corn oil in a skillet over medium heat. Gently lie the steak in the oil and cook each side until brown. Remove the steak to a plate. Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. Return the steak to the skillet. Pour the water into the skillet. Stir in the crumbled bouillon. Bring the water to a boil and drop the heat to low; cover. Allow to simmer until the meat easily pulls apart with a fork, about 2 hours.
- Remove the steak to a cutting board. Use two forks to shred the meat. Transfer to a serving plate. Pour the onion and tomato mixture from the skillet over the shredded beef.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 9.2 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 4.4 g, Sodium 769.5 mg, Sugar 4.7 g
SPANISH STEAK
Make and share this Spanish Steak recipe from Food.com.
Provided by MizzNezz
Categories Steak
Time 1h42m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut steak in serving pieces.
- Roll in flour.
- Heat oil; salt and pepper steaks; and brown on each side.
- Place in baking dish.
- Add onion to oil, saute until soft.
- Add pepper, mushrooms, tomato sauce, worcestershire sauce and lemon juice.
- Cook and stir for 2 minutes.
- Pour over steaks in baking dish.
- Bake, covered at 350* for 1/1/2 hour.
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