Tex Mex Flank Steak Food

TEX-MEX FLANK STEAK

Steps:

• Mix all ingredients except steak and heat in a medium saucepan, stirring until sugar melts and flavors are combined.
• Marinate meat in the sauce for 4-5 hours or overnight in the refrigerator, turning occasionally.
• Remove meat from the marinade, heat and use as a baste or sauce if you like, and sear meat quickly over high heat, about 1 minute per side, and then lower heat to medium-low and continue cooking about another 5 minutes per side until done to your liking.
• Slice meat on a diagonal against the grain into thin slices.

TEX-MEX FLANK STEAK FAJITAS WITH SQUASH AND ZUCCHINI

Steps:

• For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the flank steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
• For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
• Serve with the warm tortillas and toppings.

TEX-MEX GRILLED FLANK STEAK

Steps:

• Pour all 8 packets of sazon seasoning into a gallon-sized resealable plastic bag. Add beer, seal, and shake until sazon seasoning is dissolved. Add flank steak and refrigerate 8 hours or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the bag and discard marinade.
• Grill steak on the hot grill for about 6 minutes on each side for medium or until desired doneness. Remove steak from gill and let rest 10 minutes. Slice against the grain.

GRILLED MESQUITE BEEF FAJITAS (TEX-MEX)

Steps:

• Clean the skirt or flank steak. Remove as much of the fat and thin film as possible.
• Combine all remaining ingredients.
• Pour over meat and marinate over night (minimum), turning occasionally.
• Arrange coals on along two sides of the grill with a drip pan in the middle.
• Once white around the edges, add mesquite chips. You can soak them first if you want, but it's not necessary.
• Place meat over drip pan and put the cover on the grill.
• Turn meat after 20 minutes or so, and cook for another 10-15 minute Meat should be cooked, but still juicy.
• Let meat rest for 15 minute.
• Cut the meat across the grain into thin strips (1/4-3/8" thick). Be careful here, the grain does not run lengthwise. You should cut each skirt steak into 6" segments, turn each segment 90 degrees then slice. If you don't cut across the grain, the meat will be very tough.
• Serve on hot flour tortillas, topped with your favorite toppings. I prefer spicy guacamole and shredded shard cheddar cheese.

TEX-MEX FLANK STEAK SALAD

Steps:

• Bring 1 cup broth and dried chilis to boil in heavy small saucepan. Cover and let stand 20 minutes. Stem and seed chilies. Rinse. Strain cooking liquid. Transfer chilis, garlic and cumin to blender. Blend until smooth. Remove 1/3 cup puree and reserve. Spread remaining puree over both sides of beef. Season with salt. Place in shallow baking dish. Cover and refrigerate overnight.
• Simmer remaining 1/4 cup broth, onion, fresh chilis and bell pepper in heavy medium skillet until tender, about 5 minutes. Transfer to bowl and cool. (Can be prepared 1 day ahead. Cover vegetables and chill.)
• Preheat broiler. Transfer beef to baking sheet. Broil 5 minutes, turn and broil 3 minutes. Let beef stand 10 minutes. Cut into thin slices. Add any accumulated juices and 1/3 cup salsa to reserved puree.
• For each plate, layer in order: lettuce, salsa, bell pepper mixture, corn, beef, chopped tomato, fresh cilantro, cheese and reserved puree. Garnish with tortilla chips and serve.

TEX- MEX MARINADE FOR FAJITAS

Steps:

• Mix marinade ingredients together in a bowl.
• Marinate the beef or chicken in a large plastic baggie for 4-6 hours.

TEX-MEX BEEF BOWL WITH AVOCADO CILANTRO DRESSING

Steps:

• Preheat a grill pan or skillet over medium-high heat until just barely smoking.
• Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
• Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
• Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
• Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.

TEX MEX STEAK

Steps:

• Combine teriyaki marinade& sauce, garlic, chile, lime peel and juice and sesame oil; pour over and marinate steak in fridge for 45 mins.
• Cook steak to desired doneness.