TANDOORI STEAK
Provided by Steven Raichlen
Categories dinner, easy, quick, weekday, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a dry cast-iron skillet over a medium flame. Add mustard seeds, fennel seeds, peppercorns and grains of paradise, and cook until fragrant and lightly toasted, 1 to 3 minutes, stirring with a wooden spoon. Do not let burn. Transfer spices to a heatproof bowl to cool, then place in a spice grinder; grind in short bursts until a coarse powder forms. Add the salt, pepper flakes and cayenne.
- Cut steak into pieces about 1 1/2 inches wide and 3 1/2 inches long. Spray or brush meat on all sides with the olive oil and generously season with the spice rub. Refrigerate excess rub for later use. Pierce the steak pieces through the narrow end with tandoor or shish kebab skewers, about 3 pieces per skewer.
- If using a tandoor, heat it to about 500 degrees. If using a grill or broiler, heat to high. In tandoor, cook kebabs until browned all around, about 5 minutes total for medium-rare. If grilling or broiling, cook for 3 to 4 minutes a side, 6 to 8 minutes total.
TANDOORI-SPICED FLANK STEAK
Flank steak is one of the least fatty, therefore less tender, cuts of meat, but a quick soak in a strong, spicy marinade flavors and tenderizes the meat without any added fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 5
Steps:
- Place the steak in a shallow baking dish. In a small bowl, mix the tamari, honey, tandoori spice, and curry paste. Brush the mixture on the steak and let sit at room temperature for 45 minutes or overnight in the refrigerator. Turn once or twice.
- Prepare a stove-top griddle or outdoor grill. Grill the steak 5 to 7 minutes per side.
- Transfer to a cutting board to rest for five minutes. Cut the steak into 1/4-inch slices and divide among 4 dinner plates.
SPICY FLANK STEAK
This spicy flank steak is full of flavor and texture. Add Ranch dressing for dipping!
Provided by 2COOLBABY2
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, mix the paprika, coriander, cumin, garlic salt, and pepper. Place steak in the bag, and shake to coat. Allow to sit 20 minutes in the refrigerator.
- Preheat the oven broiler. Lightly grease a baking sheet.
- Arrange steak on the baking sheet, and broil 5 minutes on each side, or to desired doneness. Serve with Ranch dressing for dipping.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 2.1 g, Cholesterol 39.2 mg, Fat 16.9 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 4.2 g, Sodium 530.2 mg, Sugar 0.9 g
HOT 'N' SPICY FLANK STEAK
With its flavorful marinade, Julee Wallberg's flank steak makes a succulent meal. "I received this recipe from a friend, and it's been a family favorite ever since."-Julee Wallberg, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the 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°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.
Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 326mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
TUSCAN FLANK STEAK
I've only been to Tuscany once, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon, and rosemary. While I'm sure my version is far from traditional, it's really tasty and the very user-friendly flank steak is the perfect cut.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 4
Number Of Ingredients 15
Steps:
- Combine 1/2 cup chopped fresh rosemary, garlic, 1/3 cup olive oil, 1/4 cup lemon juice, black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt in a blender or food processor. Blend until smooth and set marinade aside.
- Pierce the steak with a fork 20 to 30 times. Place in a shallow baking dish. Pour marinade over steak and flip to coat both sides. Cover and refrigerate for 4 to 8 hours.
- Combine 1/3 cup olive oil, 3 tablespoons lemon juice, lemon zest, 1 teaspoon minced rosemary, 1/8 teaspoon red pepper flakes, and a pinch of salt in a jar. Cover and shake the dressing to combine. Shake again before using.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steak from marinade; scrape off any chunks of marinade. Discard used marinade. Season steak with salt and black pepper.
- Place steak on the preheated grill and cook until browned on the outside and red on the inside, about 6 to 8 minutes per side. Place 2 tablespoons of the olive oil-lemon juice dressing in a small bowl. Use rosemary sprig to baste the steak while it cooks. An instant-read thermometer inserted into the center of a steak should read 125 degrees F (52 degrees C) for rare.
- Remove steak to a platter and allow to rest about 6 minutes before slicing. Cut in half lengthwise, then into 1/4-inch-thick slices at an angle against the grain. Drizzle with additional dressing.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 5.3 g, Cholesterol 37.4 mg, Fat 43.8 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 8 g, Sodium 371.1 mg, Sugar 0.8 g
SWEET AND SPICY GRILLED FLANK STEAK
There are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness. Flank steak is not one of them. This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat. Just whiz it all together in a food processor and slather it on the meat. Marinate overnight (or 20 minutes if that's all the time you have) before tossing it on the grill. Lastly, always make more flank steak that you think you want. Leftovers are the best part.
Provided by Melissa Clark
Categories dinner, weekday, weeknight, steaks and chops, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
- Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
- When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 314 milligrams, Sugar 2 grams
STEAK TANDOORI
Provided by Bryan Hoffman
Time 15m
Number Of Ingredients 10
Steps:
- Make the rub: Heat a dry cast iron skillet over a medium flame. Add the mustard seeds, fennel seeds, peppercorns, and grains of paradise and cook until fragrant and lightly toasted, 1 to 3 minutes, stirring with a wooden spoon. Do not let burn. Transfer the spices to a heatproof bowl to cool.
- Place the spices in spice grinder and coarse grind, running the machine in short bursts. Work in the salt, hot pepper, and cayenne. This will give you about 2/3 cup rub-more than you need for this recipe, but it's easier to roast the spices in larger batches and the excess keeps well and is terrific to have on hand.
- Cut the steaks into pieces about 2 inches wide and 4 inches long. Spray or brush the meat on all sides with the olive oil and generously season with the rub. Note: you may not need all the rub; any excess keeps well in the refrigerator. Skewer the steak pieces through the narrow end onto Homdoor skewers or shish kebab skewers.
- Preheat the Hōmdoor to 500 degrees F.
- Place the steak in the Hōmdoor and cook until sizzling and browned on the outside, and cooked to taste, about 5 minutes for medium-rare.
TANDOORI STYLE STEAK
A tandoor is a type of oven found in India that is sort of a cross between an oven and a grill. It cooks, usually, over high heat, like 500 degrees F. If you do not have a tandoor, you can use either the broiler of your oven or a grill. Bear in mind that this is called tandoori "style" because beef is not eaten in India because the cow is sacred. Adapted from Michael Ledwith, Hungry Heron Catering, Islamorada, Florida.
Provided by threeovens
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a dry cast iron skillet over medium heat; add mustard seeds, fennel seeds, peppercorns, grains of paradise (of the substitute noted below), and cook, stirring with a wooden spoon, until fragrant and lightly toasted, about 1 to 3 minutes; transfer to a bowl to cool.
- Grind cooled spices, in a spice grinder or use a mortar and pestle, to a coarse powder; add the salt, pepper flakes, and cayenne.
- Cut steak into pieces that are bout 1 1/2 inches wide and 3 1/2 inches long; brush with olive oil and generously season with the spice rub.
- Thread steaks onto skewers, through the narrow end, about 3 pieces per skewer.
- Heat the tandoor to 500 degrees F (grill or broiler to high); cook kebabs until browned, about 5 minutes for medium rare (for grill or broiler, about 3 to 4 minutes per side).
- NOTE: Grains of paradise look like small peppercorns, but taste like a combination of black pepper and allspice. The are sold at specialty markets, like thespicehouse.com. You can substitute 1 tablespoon cracked black pepper and 2 allspice berries (or 1/4 teaspoon ground allspice) to approximate the flavor.
Nutrition Facts : Calories 582.6, Fat 40.2, SaturatedFat 14.8, Cholesterol 183.7, Sodium 2738, Carbohydrate 4.8, Fiber 2.5, Sugar 0.3, Protein 48.4
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