MAGARITA FLANK STEAK WITH BLACK BEAN ENCHILADAS
A bright and sweet citrus marinade gives this grilled flank steak real zing, making it the perfect partner to rich and cheesy black bean enchiladas. I found this in the Cuisine at home magazine.
Provided by Cooker2K
Categories Meat
Time 40m
Yield 8 enchiladas, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 F; coat a 3-qt. baking dish with nonstick spray. Preheat grill to medium-high.
- Saute onion in oil in a saute pan for 5-6 minutes. Add garlic, cook 1 minute, then stir in beans. Add broth and reduce until liquid is evaporated. Stir in goat cheese.
- Fill each tortilla with 1/3 cup bean mixture and roll to enclose. Place in the prepared dish, seam side down. Top with Jack cheese and bake until cheese melts, 20 minutes.
- Combine juices, tequila, brown sugar, and salt for the marinade in a resealable plastic bag. Add steak; marinate 15 minutes. Grill, covered, 4-5 minutes per side for medium-rare. Transfer to a cutting board, tent with foil, and rest 5 minutes before slicing. To serve, spoon Tomatillo Guacamole on plates, top with enchiladas and steak slices. Garnish with sour cream.
Nutrition Facts : Calories 203.8, Fat 8.4, SaturatedFat 3.5, Cholesterol 12.6, Sodium 492.6, Carbohydrate 26, Fiber 1.3, Sugar 8.9, Protein 6.5
BEEF ENCHILADAS
Steps:
- Preheat the oven to 350 degrees F.
- Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1 to 2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the Monterey jack and 1 cup of the Cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered.
- In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet or in 1or 2 rectangular casserole dishes.
- Cover enchiladas with Cilantro Cream Sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling.
- Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In a saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper.
FLANK STEAK WITH BLACK BEANS AND SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the steak with 2 teaspoons chili powder and 3/4 teaspoon salt. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook about 5 minutes per side for medium rare. Meanwhile, make the slaw: Toss the cabbage with the lime juice, mayonnaise, 2 tablespoons cilantro, the remaining 1 teaspoon chili powder, and salt to taste. Chill until ready to serve. Transfer the steak to a cutting board and let rest 10 minutes. Meanwhile, heat the remaining 1/2 tablespoon olive oil in the same skillet over medium heat. Add the onion and tomato paste and cook, stirring, until the onion is soft, 2 to 3 minutes. Add the chicken broth and beans and bring to a simmer. Coarsely mash the beans with a spoon; continue cooking until slightly thickened, about 4 more minutes. Add the remaining 2 tablespoons cilantro and salt to taste. Slice the steak; top with the black beans and serve with the slaw.
- Photograph by Antonis Achilleos
Nutrition Facts : Calories 390, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 56 milligrams, Sodium 552 milligrams, Carbohydrate 19 grams, Fiber 5 grams, Protein 38 grams
MARGARITA FLANK STEAK WITH TOMATILLO GUACAMOLE
A bright and sweet citrus marinade gives this grilled flank steak real zing, making it the perferct partner to rich and cheesy black bean enchiladas. The natural acidity of the tomatillos keeps the avocados' vibrant green color from turning brown. Cuisine at home eRECIPES, July 29, 2010 newsletter. Quickly grilling flank steak over searing heat to medium-rare is the secret to keeping the flavorful cut of meat tender without drying it out.
Provided by Manami
Categories Spinach
Time 1h10m
Yield 8 Enchiladas
Number Of Ingredients 26
Steps:
- TOMATILLO GUACAMOLE: May be made up to 2 days ahead.
- Pulse avocados, tomatillos, spinach, cilantro, water, lime juice, jalapeno and scallion together in a food processor until slightly chunky, season with salt - if necessary.
- MARGARITA FLANK STEAK & MARINADE:.
- Preheat oven to 425F; coat a 3-qt baking dish with nonstick spray.
- Preheat grill to medium high.
- Saute onion in oil in a saute pan for 5-6 minutes; add garlic, cook 1 minute then stir in beans. Crush with a poato masher until chunky. Add broth and reduce until liquid is evaporated & stir in goat cheese - the broth and the cheese will make it creamier.
- Roll each tortilla with 1/3 cup bean mixture; lightly press the filling as you roll to the end. Place in the prepared dish, seam side down.
- Top with Jack cheese & bake until cheese melts melts, 20 minutes.
- Combine juices, tequila, brown sugar and salt for the marinade in a resealable plastic bag. Add steak, marinate 15 minutes.
- Grill, covered, 4-5 minutes per side for medium rare. Transfer to a cutting board, tent with foil, and rest 5 minutes before slicing. Slice on an angle against the grain for the most tender results.
- To serve: spoon Tomatillo Guacamole on plates, top with enchiladas and steak slices.
- Garnish with sour cream.
Nutrition Facts : Calories 528.9, Fat 22.6, SaturatedFat 7.1, Cholesterol 43.9, Sodium 607.3, Carbohydrate 51.3, Fiber 11.9, Sugar 10.1, Protein 32.1
FLANK STEAK ENCHILADAS
These enchiladas are a delicious combination of a nicely seasoned sauce and a beef filling made with garlic, green chiles and cheese.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat 1 Tbsp. oil in medium saucepan on medium-high heat. Add half each of the onions and garlic; cook and stir 5 min. or until tender. Stir in enchilada sauce, broth, chili powder, basil and cumin; simmer on medium-low heat 10 min., stirring occasionally.
- Add remaining oil to large skillet; heat on medium-high heat. Add remaining onions and garlic; cook and stir 5 min. or until tender. Stir in meat, chilies and 3/4 cup of the enchilada sauce mixture; simmer 10 to 15 min. or until thickened, stirring occasionally.
- Heat oven to 375°F. Spread 1/2 cup of the remaining enchilada sauce mixture onto bottom of 13x9-inch baking dish. Heat tortillas, 1 at a time, in skillet on medium heat 15 sec. or until warmed, turning frequently.
- Spoon meat mixture down centers of tortillas; roll up. Place, seam sides down, in prepared dish. Cover with remaining enchilada sauce mixture.
- Bake 10 min. Sprinkle with cheese; bake 3 to 5 min. or until cheese is melted and enchiladas are heated through.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
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