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.
STEAK WITH CHIPOTLE-LIME CHIMICHURRI
Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements most any grilled meat, poultry or fish. -Laureen Pittman, Riverside, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped. Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving., Sprinkle steaks with the remaining salt and pepper. Grill, covered, over medium heat 5-8 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 5 minutes before slicing. Serve with chimichurri.
Nutrition Facts : Calories 336 calories, Fat 26g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 462mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
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
FLANK STEAK WITH LIME-CHIPOTLE SAUCE
Make and share this Flank Steak With Lime-Chipotle Sauce recipe from Food.com.
Provided by Dancer
Categories Steak
Time 1h15m
Yield 2
Number Of Ingredients 10
Steps:
- Mix honey with chilies, mustard, lime juice, garlic, cumin, allspice, and cilantro.
- Season to taste with salt and pepper.
- Marinate steak at least 1 hour.
- Drain off marinade into small sauce pan and simmer.
- Grill or BBQ steak, basting with marinade.
- Slice steak against the grain and pour remaining marinade over meat.
Nutrition Facts : Calories 487.8, Fat 10.7, SaturatedFat 4, Cholesterol 77.1, Sodium 326, Carbohydrate 78.6, Fiber 1.6, Sugar 70.9, Protein 26.1
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.
FLANK STEAK WITH LIME MARINADE
It's very lean, so flank steak requires tenderizing; marinate in this Asian-infused sauce before cooking, and thinly slice against the grain before serving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
- Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.
Nutrition Facts : Calories 296 g, Fat 14 g, Protein 37 g
3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK
Spicy chipotle and zesty lime perk up quick and easy grilled steak. Serve with tortillas and all the fixings for a zero-fuss taco night.
Provided by Rhoda Boone
Categories 3-Ingredient Recipes Summer Steak Chile Pepper Hot Pepper Lime Juice Lime Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
- If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
- Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.
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- Score steak by making shallow cuts at 1-inch intervals diagonally across steak in diamond pattern. Repeat scoring on second side. Place meat in a plastic bag set in a shallow dish.
- For marinade, stir together red wine, lime juice, soy sauce, the 1 chipotle pepper, 1 tablespoon cilantro, cooking oil, and 2 cloves of garlic. Pour over steak in bag; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
- Meanwhile, for Chipotle-Tomatillo Salsa, stir together tomatillos, the 2 to 3 finely chopped chipotle peppers, red onion, the lime peel, 1 tablespoon lime juice, 1 tablespoon cilantro, 2 cloves garlic, honey, and salt. Cover and let stand at room temperature for 30 minutes to blend flavors.
- Drain steak, reserving marinade. Grill steak on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or to desired doneness (160 degrees F for medium doneness), turning once and brushing with reserved marinade halfway through grilling. Discard any reserved marinade.
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