Sliced Flank Steak With Chili Sauce Recipes

Steps:

• Preheat outdoor grill or indoor grill pan to high. Rub the meat with a mixture of grill seasoning, chili powder and the lime zest. Let meat stand 10 minutes. Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness.
• For the rice, heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. Add shrimp to the pot in the last 5 minutes of cooking. The shrimp will steam on top of the rice. Cook the shrimp until pink and firm. Combine the seafood and cilantro into the rice and season with salt, to taste.
• Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions.
• Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside. Garnish the guacamole stacks with cheese crumbles.

Steps:

• In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
• Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

Steps:

• Sprinkle steak with salt and pepper. Grill (or broil) steak, about 8 to 10 minutes each side.
• Combine crushed pineapple, chili sauce, and garlic powder in saucepan. Cook, until heated through.
• Slice cooked steak across the grain into thin slices. Pour hot pineapple chili sauce over beef slices and serve.

Steps:

• In a bowl, combine first 5 spices; set aside.
• Dredge meat in flour, shaking off excess.
• In a large skillet, heat oil and add steak slices to brown. When all are browned, transfer them to a plate.
• Add onion and green pepper to skillet and cook over moderate heat for 5 minutes.
• Add garlic and the spice mixture, stirring for a minute.
• Add tomato paste, brown sugar and lime juice and broth.
• Bring mixture to a boil and let simmer.
• Add steak sliced to sauce to heat through.