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.
CARIBBEAN FLANK STEAK
a taste of the tropics on a good flavorful flank steak. This can be grilled or broiled. It tastes great with a fruit salad. Steak need to marinate for 2 hours.
Provided by Dawn399
Categories Caribbean
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Score steak at 1 inch intervals.
- Make marinade by combining lime juice, oil molasses, mustard, garlic, and lime peel in a large glass bowl.
- Sprinkle seasoning salt on steak.
- Place in bowl and marinate in refrigerator for 2 hours.
- Turn occasionally.
- Preheat broiler.
- Broil 5-6 minutes each side for medium rare steak.
- After broiling cover with aluminum foil and let set for five minutes before carving.
- Serve with lime wedges.
Nutrition Facts : Calories 483.5, Fat 32.5, SaturatedFat 8.2, Cholesterol 69.7, Sodium 180.3, Carbohydrate 10.5, Fiber 0.4, Sugar 6.1, Protein 36.6
CHEF JOHN'S GRILLED MOJO BEEF
This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is my top choice.
Provided by Chef John
Categories World Cuisine Recipes Latin American Caribbean
Time 2h18m
Yield 4
Number Of Ingredients 14
Steps:
- Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
- Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
- Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
- Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
- Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
- Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 16 g, Cholesterol 50.6 mg, Fat 23.2 g, Fiber 3.6 g, Protein 29.1 g, SaturatedFat 5.7 g, Sodium 2116.6 mg, Sugar 6.5 g
CARIBBEAN STEAK WITH GRILLED PLANTAINS AND COLESLAW RECIPE - (4.3/5)
Provided by HeatherS
Number Of Ingredients 13
Steps:
- In large bowl, combine coleslaw mix, green onions, cider vinegar, oil, half each of the salt and pepper, and the granulated sugar; set aside. In small bowl, stir together thyme, allspice, coriander and remaining salt and pepper; rub all over steaks. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to plate; keep warm. Meanwhile, mix together butter, brown sugar and rum (if using); brush all over plantains to coat. Arrange plantains on greased grill; close lid and grill, brushing with any remaining butter mixture and turning once, until golden and tender, about 6 minutes. Serve with steaks and coleslaw.
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