TEX-MEX FLANK STEAK FAJITAS WITH SQUASH AND ZUCCHINI
A smoky Tex-Mex inspired spice rub seasons grilled flank steak, while sautéed squash and zucchini are mixed with tomatoes and scallions for a colorful addition to these steak fajitas.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the Tex-Mex chili rub: Mix together the paprika, brown sugar, chili powder, cumin, chipotle chile powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the flank steak in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking.
- For the squash and zucchini: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon olive oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
TEX-MEX FLANK STEAK
Make and share this Tex-Mex Flank Steak recipe from Food.com.
Provided by Oolala
Categories Lime
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except steak and heat in a medium saucepan, stirring until sugar melts and flavors are combined.
- Marinate meat in the sauce for 4-5 hours or overnight in the refrigerator, turning occasionally.
- Remove meat from the marinade, heat and use as a baste or sauce if you like, and sear meat quickly over high heat, about 1 minute per side, and then lower heat to medium-low and continue cooking about another 5 minutes per side until done to your liking.
- Slice meat on a diagonal against the grain into thin slices.
Nutrition Facts : Calories 361.9, Fat 21, SaturatedFat 6.8, Cholesterol 69.7, Sodium 1112.4, Carbohydrate 5.4, Fiber 0.5, Sugar 3.5, Protein 36.5
MARINATED FLANK STEAK
A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.
Provided by GUYCON
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
- Preheat grill for medium-high heat.
- Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 275.1 calories, Carbohydrate 3.4 g, Cholesterol 27.2 mg, Fat 22.5 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 4.1 g, Sodium 934.9 mg, Sugar 0.8 g
TEX-MEX STEAK RECIPE
Spark up the grill for our Tex-Mex Steak Recipe. Our Tex-Mex Steak Recipe includes a rib-eye seasoned with A.1. Original Sauce, horseradish and spices.
Provided by My Food and Family
Categories Home
Time 13m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Mix first 4 ingredients.
- Grill steaks 4 min. on each side or until medium doneness (160°F), brushing generously with steak sauce mixture.
- Cut each steak in half to serve.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g
TEX-MEX BEEF BOWL WITH AVOCADO CILANTRO DRESSING
Wow your guests with these individual-sized Tex-Mex BBQ Beef Bowls served with an avocado cilantro dressing. The below recipe is for two people but the recipe can be easily doubled or tripled.
Provided by Amanda Frederickson
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 48m
Yield 2
Number Of Ingredients 22
Steps:
- Preheat a grill pan or skillet over medium-high heat until just barely smoking.
- Combine garlic powder, chili powder, kosher salt, paprika, and cumin in a bowl; rub over all sides of flank steak.
- Grill flank steak in the preheated grill pan, flipping halfway through, until browned and cooked to desired doneness, about 8 minutes. Let steak rest on a work surface for 10 minutes. Thinly slice steak against the grain.
- Divide rice, tomatoes, romaine lettuce, tortilla chips, black beans, jalapeno peppers, and lime wedges between 2 serving bowls; top with steak, cotija cheese, and 1 tablespoon cilantro.
- Combine avocados, water, 1/2 cup cilantro, sour cream, lime juice, garlic, and salt in a blender; blend until dressing is smooth. Pour dressing over each bowl.
Nutrition Facts : Calories 788.8 calories, Carbohydrate 73.2 g, Cholesterol 48.9 mg, Fat 46.3 g, Fiber 22.9 g, Protein 30.6 g, SaturatedFat 11.8 g, Sodium 1105.5 mg, Sugar 3.6 g
TEX-MEX FLANK STEAK SALAD
Steps:
- Bring 1 cup broth and dried chilis to boil in heavy small saucepan. Cover and let stand 20 minutes. Stem and seed chilies. Rinse. Strain cooking liquid. Transfer chilis, garlic and cumin to blender. Blend until smooth. Remove 1/3 cup puree and reserve. Spread remaining puree over both sides of beef. Season with salt. Place in shallow baking dish. Cover and refrigerate overnight.
- Simmer remaining 1/4 cup broth, onion, fresh chilis and bell pepper in heavy medium skillet until tender, about 5 minutes. Transfer to bowl and cool. (Can be prepared 1 day ahead. Cover vegetables and chill.)
- Preheat broiler. Transfer beef to baking sheet. Broil 5 minutes, turn and broil 3 minutes. Let beef stand 10 minutes. Cut into thin slices. Add any accumulated juices and 1/3 cup salsa to reserved puree.
- For each plate, layer in order: lettuce, salsa, bell pepper mixture, corn, beef, chopped tomato, fresh cilantro, cheese and reserved puree. Garnish with tortilla chips and serve.
SLOW-COOKED TEX-MEX FLANK STEAK
This flavorful, tender beef dish has been a go-to recipe for many years; it's a meal lifesaver on days when I'm going to be late getting home.-Anne Merrill, Croghan, New York
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; brown steak on both sides. Transfer to a 3-qt. slow cooker., Add onion to same skillet; cook and stir 1-2 minutes or until crisp-tender. Add water to pan; cook 30 seconds, stirring to loosen browned bits from pan. Stir in remaining ingredients; return to a boil. Pour over steak., Cook, covered, on low 6-8 hours or until meat is tender. Slice steak across the grain; serve with onion mixture.
Nutrition Facts : Calories 316 calories, Fat 16g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 524mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.
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