SOUTHWEST FLANK STEAK
A perfectly balanced rub imparts deep flavors without the muss and fuss of a marinade that can often be time-consuming when you've got a hungry crowd to feed. - Kenny Fisher, Lancaster, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients; rub over steak., On a greased grill rack, grill steak, covered, 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°)., Let stand for 5 minutes. To serve, thinly slice across the grain.
Nutrition Facts : Calories 219 calories, Fat 9 g fat (4 g saturated fat), Cholesterol 54 mg cholesterol, Sodium 127 mg sodium, Carbohydrate 11 g carbohydrate (7 g sugars, Fiber 2 g fiber), Protein 23 g protein. Diabetic Exchanges
FLANK STEAK WITH LEMON-LIME HERB SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Remove the flank steak from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
- In a medium bowl, add the scallions, chives, olive oil, basil, parsley, lemon zest, lemon juice, lime zest, lime juice, mustard, red pepper flakes and 1/2 teaspoon kosher salt. Stir to combine and set aside.
- Heat a grill pan over medium-high heat. Drizzle a small amount of olive oil onto one side of the steak and use a silicone brush to spread it all over the steak. Sprinkle with a nice pinch of kosher salt and pepper. Transfer the meat to the grill pan, seasoning side down. Drizzle the other side of the steak with a small amount of olive oil and once again brush it to cover and sprinkle with salt and pepper. For medium-rare, cook the steak until the internal temperature is 135 degrees F, 4 to 5 minutes per side. Remove the steak to a plate and let it rest for 10 minutes before slicing.
- Slice the steak against the grain. Add the slices to a platter and spoon on the lemon-lime herb sauce. Serve extra sauce on the side.
SOUTHWESTERN FLANK STEAK
This flank steak is butterflied, and then rolled into a pinwheel shape, filled with spinach and roasted red peppers. If you ask your butcher to butterfly the flank steak, it will save you time and effort....most grocery stores offer this service at no charge. If you have to do it yourself, use a sharp knife to cut the steak in half, cutting almost to, but not completely through the opposite side to form a butterfly shape. Prep and cook time does not include the 8 hour marinating time.
Provided by breezermom
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 6 ingredients in a bowl; stir well. Place the steak in a large heavy-duty, zip-top plastic bag. Pour the marinade mixture over the steak. Seal the bag securely, and place it in a large bowl. Marinate in the refrigerator for 8 hours, turning occasionally.
- Remove the steak from the marinade, discarding the marinade. Spread the spinach over the steak to within 1/2 inch of edges. Top with the red peppers and onions.
- Combine the chiles, garlic, cumin and chili powder. Spread the chile mixture over the pepper and onion layer. Sprinkle with cheese. Roll the steak, starting at the short side. Secure with a heavy string at 2 inch intervals. Place in a shallow roasting pan. Bake at 350 degrees for 45 minutes. Let stand 5 minutes before serving.
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