Chile Marinated Flank Steak Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHILI FLANK STEAK



Chili Flank Steak image

I started making this recipe when we moved from Idaho to Kentucky. It gets so hot here that we use our outdoor grill as often as possible to keep the kitchen cool. My husband loves this juicy steak and its tasty sauce. I like that I can have it ready to marinate in no time. -Karma Henry, Glasgow, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 8

2/3 cup packed brown sugar
2/3 cup V8 juice
2/3 cup soy sauce
1/2 cup olive oil
4 garlic cloves, chopped
2 tablespoons chili powder
1/4 teaspoon ground cumin
1 beef flank steak (about 1-1/2 pounds)

Steps:

  • In a bowl, combine the first seven ingredients. Pour half of the marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved marinade.

Nutrition Facts :

CHILI-LIME FLANK STEAK



Chili-Lime Flank Steak image

Give your flank steak a sweet and spicy kick with a delicious rub made from a blend of different chili powders, cumin, brown sugar and thyme. Finish it off with a squeeze of fresh lime when it comes off the grill.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

1 lime, plus wedges for serving
1 tablespoon chili powder
1 tablespoon packed light brown sugar
2 teaspoons chopped fresh thyme
1 teaspoon ground cumin
1 teaspoon chipotle chile powder
Kosher salt and freshly ground pepper
1 1 1/2- to 2-pound flank steak
Vegetable oil, for the grill

Steps:

  • Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes.
  • Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).
  • Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.

MARINATED FLANK STEAK



Marinated Flank Steak image

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

½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon ground black pepper
1 ½ pounds flank steak

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

CARNE ADOBADA (CHILE-MARINATED STEAK)



Carne Adobada (Chile-Marinated Steak) image

Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it's also well-suited to any sturdy cut of steak, such as flank. The acid comes from lime juice in this formula, but vinegar or lemon juice works as well. An overnight marinade yields incredibly tender results, but a 30-minute steep is sufficient to infuse the meat with the fruity flavor of the chiles. Here, the steak is paired with a nice piquant roasted red pepper relish, which complements the deep flavors of the marinated meat. Side dishes like rice, beans and warm tortillas round this dish out for a wonderful weeknight meal.

Provided by Yewande Komolafe

Categories     dinner, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 dried guajillo chiles
1 chipotle chile in adobo
1/2 small yellow onion, peeled and chopped
3 garlic cloves, peeled
1 teaspoon cumin seeds
4 tablespoons lime juice, from 2 limes
1 (1 1/2-pound) flank steak
Kosher salt
2 teaspoons dried oregano
1/2 cup drained and chopped roasted red peppers
2 small shallots, minced
2 tablespoons extra-virgin olive oil
1/2 cup chopped cilantro
Steamed rice or warm tortillas, for serving

Steps:

  • Place the dried guajillo chiles in a small bowl and add enough hot water to cover; soak until softened, about 10 minutes. Drain, stem and seed the chiles. Using a blender or a food processor, puree the guajillos, chipotle, onion, garlic, cumin, 2 tablespoons lime juice and 2 tablespoons water until smooth. If needed, add another tablespoon of water to help the mixture blend.
  • Pat the steak dry with paper towels. Season generously on both sides with salt, then sprinkle and pat on the dried oregano to both sides as well. Place in a large bowl, dish or resealable plastic bag, pour the chile marinade over the top and turn to coat both sides. Marinate for at least 30 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
  • In a small bowl, combine the roasted red peppers and shallots with the remaining 2 tablespoons lime juice and 1 tablespoon olive oil. Season to taste with salt, add the cilantro and stir to combine. Set aside.
  • In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. Scrape any excess marinade off the steak and discard the marinade. Place the steak in the hot oil and cook until seared and deep golden brown on the contact side, 4 to 5 minutes. Flip and continue to cook until seared and golden brown on the other side, 4 to 5 minutes for medium-rare. Cook for 1 additional minute on each side for thicker or larger cuts of steak or for medium doneness. You also can grill the steak on a hot charcoal or gas grill, turning once, until seared, about 6 minutes per side for medium-rare.
  • Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice the steak against the grain. Serve topped with the roasted pepper-shallot relish, alongside steamed rice or warm tortillas.

GRILLED CHILE FLANK STEAK WITH SALSA



Grilled Chile Flank Steak With Salsa image

Provided by Melissa Clark

Categories     dinner, steaks and chops, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons freshly squeezed orange juice
1 tablespoon New Mexico chile powder
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt, more as needed
1 1/2 to 1 3/4 pounds flank steak
1/2 pound fresh peeled pineapple in 1/2-inch slices
3/4 pound whole tomatillos, husks removed
1/2 onion (cut stem to root), peeled
2 jalapeño peppers, halved and seeded
1 head garlic, halved diametrically
1 1/2 tablespoons olive oil
Black pepper, as needed
2 tablespoons chopped cilantro
Lime wedges, for serving

Steps:

  • In a bowl, combine the orange juice, chile powder, oregano and 1 teaspoon salt. Place steak in a large glass or ceramic container and coat all over with the marinade. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight.
  • To make the salsa, light a grill, keeping a small area unlit for indirect heat. Grill pineapple over direct heat until charred on both sides, 3 to 5 minutes a side.
  • Toss the tomatillos, onion, jalapeños and garlic with olive oil, remaining 1/2 teaspoon salt and black pepper. Place the garlic over indirect heat, cut-side down, and grill until charred and somewhat tender, 6 to 10 minutes (do not turn). Grill the onion, cut-side down over direct heat, until well charred, 3 to 5 minutes (do not turn). Grill the tomatillos and jalapeños over direct heat on both sides until they are tender and blistered, 1 to 3 minutes a side.
  • When cool enough to handle, peel onion and coarsely chop it and tomatillos and jalapeños. Squeeze the garlic from the peel and mash with the flat side of a knife, then chop. In a bowl, combine vegetables, half the garlic and the pineapple. Toss in cilantro and season with a squeeze of lime juice and salt and pepper to taste.
  • Grill steak until done to taste, about 2 to 4 minutes a side. Let rest for 10 minutes, then smear the remaining garlic on top. Carve steak against the grain and serve with the salsa and lime wedges.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 434 milligrams, Sugar 5 grams

CHILE-MARINATED FLANK STEAK



Chile-Marinated Flank Steak image

Provided by John Scharffenberger

Categories     Beef     Chocolate     Citrus     Pepper     Marinate     Valentine's Day     Father's Day     Backyard BBQ     Grill     Grill/Barbecue

Yield Serves 4 as a main course or 6 to 8 as part of a salad

Number Of Ingredients 9

2 garlic cloves, coarsely chopped
1 cup extra virgin olive oil
1/2 cup cilantro leaves, rinsed and patted dry
1/2 cup ancho chile paste
1/2 cup unsweetened cocoa powder
Juice of 2 limes
Salt and freshly ground black pepper
One 2-pound flank steak
Lime wedges for serving

Steps:

  • With a mortar and pestle, or the back of a chef's knife, pound or mash the garlic to a paste.
  • Pour the olive oil into a blender, add the cilantro, and blend on high speed to purée. Add the garlic, ancho paste, cocoa powder, and lime juice and blend to combine. The marinade will be thick. Season to taste with salt and pepper.
  • Trim any fat from the flank steak and pat dry with paper towels. Place in a baking dish and season lightly on both sides with salt and pepper. Cover one side of the meat with half of the marinade. Flip over and cover the other side with the remaining marinade. Cover with plastic wrap and refrigerate for 24 hours.
  • Thirty minutes before grilling, remove the steak from the refrigerator. Wipe off the excess marinade.
  • Prepare a fire in a charcoal grill or preheat a gas grill to medium-high.
  • Sear the meat on both sides, turning once, over medium-high heat. Then move the meat to indirect heat to avoid burning the marinade, and grill, turning once until rare to medium-rare. Transfer to a platter and let rest for 15 minutes.
  • Thinly slice the meat against the grain. Serve with lime wedges.

More about "chile marinated flank steak recipes"

CARNE ADOBADA (CHILE-MARINATED STEAK) - DINING AND …
carne-adobada-chile-marinated-steak-dining-and image
Set aside. In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. Scrape any excess marinade off the steak and discard the marinade. Place the steak in the hot oil and cook until seared and deep golden brown on the …
From diningandcooking.com


PAN-ROASTED FLANK STEAK WITH GARLIC-CHILE MARINADE
WHY THIS RECIPE WORKS. We wanted to develop a fresh, Southwestern-style marinade without acid for our pan-roasted flank steak recipe—a marinade that would really boost flavor without overtenderizing the meat. Because fat carries flavor so well, we knew oil would ... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton ...
From americastestkitchen.com
Servings 4-6
Category Main Courses


BEST CHILI RECIPE MARINATED FLANK STEAK: OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Best Chili Recipe Marinated Flank Steak: Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


RECIPE DETAIL PAGE | LCBO - ENGLISH
<p>Pomegranate balances the mild chili—and the whole is greater than the sum of its parts in this mouth-watering marinade.</p>
From lcbo.com


GRILLED FLANK STEAK (OR CAULIFLOWER STEAKS) IN RICH RED-CHILE ADOBO ...
Instructions. For the sides: Mexican Fried Beans or Mexican White Rice with Sweet Plantains Marinate the meat (or cauliflower). In a blender combine the garlic, lime, oil, Worcestershire, agave syrup or honey, chile, black pepper, oregano and 1 ½ teaspoons salt. Blend until smooth. If using flank steak, lay it in a 13x9-inch glass or stainless baking dish, pour the marinade …
From rickbayless.com


AWESOME HOMEMADE CARNE ASADA DRY RUB - A FOOD LOVER'S KITCHEN
2022-08-25 Sprinkle on a generous layer of rub, drizzle on some olive oil, and use your hands to rub it into the steak so it’s well coated. Wrap and place the steak in the refrigerator for up to 4 hours to impart flavor. When you’re ready to cook it, remove the steak from the refrigerator 15 minutes in advance.
From afoodloverskitchen.com


10 BEST STEAK CHILI MARINADE RECIPES | YUMMLY
2022-08-21 flank steak, corn, tomato paste, water, taco seasoning, kidney beans and 3 more Slow Cooker Steak Chili Blog Chef cayenne pepper, chopped cilantro, masa harina, chopped parsley and 19 more
From yummly.com


MARINATED FLANK STEAK - DENVER GREEN CHILI
2013-07-13 Instructions. Dump all ingredients except the flank steak into a blender and puree. Place flank steak in a ziplock bag or small baking dish. Cover with marinade, seal and place in refrigerator for 24 hours. Grill over high heat for about 3 - 5 minutes each side, until seared, then removed to a serving plate.
From denvergreenchili.com


CHILE-MARINATED SKIRT STEAK (CARNE ASADA EN ADOBO DE GUAJILLO)
Cover and marinate in the refrigerator for at least 2 hours and up to 1 day. Step 3. To grill: Preheat grill to medium-high. Step 4. Lightly oil the grill rack (see Tip). Grill the steak, turning once, 6 to 7 minutes total for medium-rare skirt steak …
From eatingwell.com


BEER AND CHILI MARINATED FLANK STEAK - DERRICK RICHES
2021-04-12 Submerge them in a bowl of hot water, covered, for 15-20 minutes. Remove chilies and add them to a food processor with the remaining marinade ingredients. Puree the mixture. Add 1 to 2 tablespoons of water if it is too thick. Cut the flank steak down the center and place both halves into a resealable plastic bag.
From derrickriches.com


CHILI LIME MARINADE FLANK STEAK | MOEDER'S MEATS
2022-05-24 Add, in small amounts at a time so you can get the flavor you like, the spices and brown sugar. From the lime, squeeze as much fresh lime juice as you like into the bowl. Whisk it all together. Place the flank steak onto a rimmed baking sheet or in a large casserole dish. Pour half the marinade onto the up-facing side and pack it in.
From moedersmeats.com


CHILE-MARINATED FLANK STEAK | MARKON
12 oz. flank steak (cut in strips) 2 Guajillo chile peppers (seeded & stemmed) 1/8 cup Ready-Set-Serve Diced Yellow Onion. 1/2 cup chicken stock. 3 Tbsp. honey. 1 tsp. paprika. 1/4 tsp. cinnamon. 4 servings Ready-Set-Serve Chopped Romaine. Tri-color tortilla crisps. 1 cup Queso Asadero (grated) 1/2 cup Markon First Crop Grape Tomatoes (halved ...
From resources.markon.com


FLANK STEAK MARINADE (WITH EASY GRILLED FLANK STEAK) - CHILI PEPPER …
2021-09-15 Heat a grill to medium-high heat and lightly oil the grates. Grill the Flank Steak. Remove the flank steak from the marinade and discard the marinade. Grill the flank steak for 3-4 minutes, then flip and grill another 3-5 minutes, or until done to your desired doneness. See below for temperatures.
From chilipeppermadness.com


Related Search