Spicy Caribbean Flank Steak Recipes

Steps:

• In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting., Lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.

Steps:

• Whisk together the oil, soy sauce, brown sugar, garlic, ginger and pepper in a large bowl. With the tip of a knife, lightly score the surface of the steak in a crisscross pattern. Immerse the steak in the marinade and refrigerate for several hours, turning it over now and then.
• Prepare a grill. When it is hot, place the steak on the grill, shaking off excess marinade first. Cook roughly 4 minutes on each side for medium rare. Let the steak rest for a few minutes, then slice it thinly, on the diagonal.

Steps:

• In a small bowl, combine the sour cream, mayonnaise, garlic powder and celery salt; cover and refrigerate until serving. Combine the chili sauce, lime juice, pepper flakes and salt; brush on each side of steak., Broil 2-3 in. from the heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Let stand for 5 minutes. To serve, thinly slice across the grain. Serve with sour cream sauce.

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.

Steps:

• Marinate steak in all ingredients 8 hours.
• Grill 6 minutes on each side.
• Let stand 5 minutes before serving.

Steps:

• In a large resealable plastic bag, mix the paprika, coriander, cumin, garlic salt, and pepper. Place steak in the bag, and shake to coat. Allow to sit 20 minutes in the refrigerator.
• Preheat the oven broiler. Lightly grease a baking sheet.
• Arrange steak on the baking sheet, and broil 5 minutes on each side, or to desired doneness. Serve with Ranch dressing for dipping.

Steps:

• Sprinkle the lime juice and oil over the flank steak and salt and pepper to taste. Set aside while the grill heats or wrap in foil and refrigerate for up to 2 hours before cooking.
• Preheat the grill.
• Mix together the adobo sauce, ketchup, vinegar and sugar to combine thoroughly. Set aside.
• Place the steak on the grill and cover. Let the steak cook until browned on the first side, 6 to 7 minutes, flip and baste the cooked side with the adobo mixture. Let the second side brown, baste the top side again with the adobo mixture, flip and baste the second side. Cover and let the steak cook to desired doneness; the time will vary with the thickness of the steak, but a good estimate is 14 minutes total for medium-rare.
• When cooked to desired doneness, remove from the grill and let the steak for rest for 5 to 10 minutes. Slice thinly and serve.

Steps:

• mix salsa, orange juice, oil, sugar, soy, mustard and ginger in shallow nonmetallic dish, or plastic bag.
• Add steak and turn to coat.
• Cover and refrigerate for at least 1 hours or up to 24 hours grill or broil steak until desired doneness, turning and brushing often with salsa mixture.
• heat remaining salsa mixture in saucepan to a boil.
• Cook over low heat 10 minute slice steak into thin diagonal slices.
• Serve with rice and salsa mixture.
• Top with parsley.

Steps:

• In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
• Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
• When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. Let rest on a cutting board for 5 minutes, then slice thinly.

Steps:

• To prepare sauce, combine boiling water and chiles in a small bowl; cover and let stand 10 minute.
• Heat oil in large nonstick skillet over med-high. Add garlic; saute 2 min or til just beginning to brown. Add water, chiles, broth, honey, lime juice, 1/2 t salt, and cumin; bring to a boil. Reduce heat; cook til reduced to about 1/2 cup (about 15 min), stirring frequently. Place mixture in blender or food processor; process til smooth. Keep warm.
• To prepare steak, heat a grill pan over high. Combine remaining salt, pepper and paprika; rub evenly over both sides of the steak. Lightly coat steak with cooking spray. Add steak to pan; cook 4 min on each side or til desired doneness. Place steak on platter and let rest 5 minute Cut steak diagonally across grain into thin slices; drizzle with sauce.