SPICY LIME-CILANTRO MARINATED FLANK STEAK
This recipe from Allrecipes.com ( TY Ryan Nomura! :) ) has all the right elements for an excellent marinated grilled steak. the recipe calls for flank steak but I plan to use on which cuts look best on sale. I will also do this at least once on the charcoal grill - it adds that wonderful smoke flavor! ***overnight marination not included in prep/cook times****
Provided by Busters friend
Categories < 30 Mins
Time 18m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce.
- Preheat a grill for medium-high heat.
- While grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare.
- To serve, slice the steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat.
CHILI-LIME FLANK STEAK
Give your flank steak a sweet and spicy kick with a delicious rub made from a blend of different chili powders, cumin, brown sugar and thyme. Finish it off with a squeeze of fresh lime when it comes off the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes.
- Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).
- Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.
SPICY LIME-CILANTRO MARINATED FLANK STEAK
This can be used in fajitas, as an appetizer, or a main dish. Also good in sandwiches. Just make sure you reserve some of the marinade for a sauce.
Provided by Ryan Nomura
Categories Mexican Recipes
Time 8h18m
Yield 9
Number Of Ingredients 10
Steps:
- Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce.
- Preheat a grill for medium-high heat.
- While grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare.
- To serve, slice the steak against the grain into 1/8 to 1/4 inch slices, and drizzle the remaining marinade over the meat.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 5.6 g, Cholesterol 33.8 mg, Fat 24.6 g, Fiber 0.4 g, Protein 18.6 g, SaturatedFat 4.9 g, Sodium 82.7 mg, Sugar 4.2 g
GRILLED MARINATED FLANK STEAK WITH LIME-CHIPOTLE SAUCE
This is wonderful for Summer BBQ (even though I fire up the grill even during the middle of the winter). The flavors are wonderful. It may be a little spicy for some, but for the daring it's great. I found this recipe in the Oregonian newspaper, from Portland Oregon. I have many requests for this for dinner and for the recipe. Enjoy!!
Provided by GregV
Categories Meat
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- To make meat: Carefully trim steak of any fat.
- Mix together chipotle, garlic, cilantro, oil, wine and soy sauce; pour over steak. Cover and refrigerate 4 to 6 hours or overnight, turning occasionally. I always marinate overnight for the best flavor. To make sauce: In food processor, briefly blend honey, chipotle, vinegar, mustard, lime juice, garlic, cumin, allspice, cilantro and salt. Set aside. Correct seasoning with salt and pepper.
- Prepare grill and hot coals according to manufacturer's instructions. Remove steak from marinade and discard marinade. Pat steak dry and grill over hot coals to desired doneness, approximately 4 to 5 minutes per side for medium-rare. Let steak rest 3 minutes before slicing.
- To serve, slice meat thinly across grain on angle and arrange on warm plates with grilled sweet onions and peppers. Drizzle sauce over or serve on side.
- NOTES : This is a great outdoor dish because it doesn't involve any stove-top or oven cooking. Any leftover meat and sauce can be turned into a filling for tacos or burritos.
Nutrition Facts : Calories 598.3, Fat 27.9, SaturatedFat 9.1, Cholesterol 154.2, Sodium 1857.3, Carbohydrate 29.9, Fiber 0.5, Sugar 25.4, Protein 51.2
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