SLOW-COOKED TEX-MEX FLANK STEAK
This flavorful, tender beef dish has been a go-to recipe for many years; it's a meal lifesaver on days when I'm going to be late getting home.-Anne Merrill, Croghan, New York
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; brown steak on both sides. Transfer to a 3-qt. slow cooker., Add onion to same skillet; cook and stir 1-2 minutes or until crisp-tender. Add water to pan; cook 30 seconds, stirring to loosen browned bits from pan. Stir in remaining ingredients; return to a boil. Pour over steak., Cook, covered, on low 6-8 hours or until meat is tender. Slice steak across the grain; serve with onion mixture.
Nutrition Facts : Calories 316 calories, Fat 16g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 524mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.
TEX-MEX FLANK STEAK
Make and share this Tex-Mex Flank Steak recipe from Food.com.
Provided by Oolala
Categories Lime
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 361.9, Fat 21, SaturatedFat 6.8, Cholesterol 69.7, Sodium 1112.4, Carbohydrate 5.4, Fiber 0.5, Sugar 3.5, Protein 36.5
GRILLED FLANK STEAK
Steps:
- Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
- Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
- Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
- Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
TEX-MEX GRILLED FLANK STEAK
Three ingredients is all you need for this melt in your mouth tender flank steak. This can be eaten on its own but I like to use it for tacos or grilled steak salads.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 8h27m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 1.6 g, Cholesterol 35.2 mg, Fat 6.5 g, Protein 14.1 g, SaturatedFat 2.7 g, Sodium 787.5 mg
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.
GRILLED CHIPOLTE FLANK STEAK & TEX MEX SALAD
Steps:
- Chipotle Rub In a food processor or blender, combine all ingredients and blend to a smooth paste. Spread the chopotle rub evenly over flank steak and let stand a room temperature for 30 minutes. Preheat the grill to meidium high and oil the grill. Place the steak over direct heat of the grill for 2 minutes per side. Move to indirect heat and close the lid of the grill. Continue for 8 to 10 minutes more or until desired doneness is achieved. Salad Dressing In a blender, combine all ingredients and blend until smooth. Salad In a large bowl, combine the lettuce, onion, jicama, tomatoes, and corn. Arrange the salad on chilled salad plates and place slices fo the beef and tortilla strips over the top. Serve with dressing.
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- Grilled Marinated Flank Steak. There’s no doubt in my mind that the simple blend of soy sauce, honey, and garlic creates the most sensational marinade.
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- Authentic Carne Asada. Carne asada is one of my favorite ways to prepare flank steak. The thin slices of meat pick up the citrusy, spicy flavors so perfectly, leaving you with something truly spectacular.
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